tag:blogger.com,1999:blog-36289242858284325272023-11-16T07:24:46.801+01:00SHIATSU & FOOD EXPERIENCE il benessere parte dalla mente . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . di Milani Arianna e Lambertini Marco
Anonymoushttp://www.blogger.com/profile/13768143631385249516noreply@blogger.comBlogger112125tag:blogger.com,1999:blog-3628924285828432527.post-55590376849257114752016-02-10T11:51:00.000+01:002016-02-10T11:51:54.552+01:00DALLA MODA ALLA PASTICCERIA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY9Ok7K0xo1Ts7bbdhSAexeWHL-gfXIUtI3FOLyl5suztFcH5VqT2yXjoTli-jXGczQ1RLayLxr2CyPjQCkC9wJ0VWmA_QQ-33IwBdUR9m7G6RuRWoMMiG-J0Y9HtkelTKyng5pxrM6pib/s1600/tartellette2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY9Ok7K0xo1Ts7bbdhSAexeWHL-gfXIUtI3FOLyl5suztFcH5VqT2yXjoTli-jXGczQ1RLayLxr2CyPjQCkC9wJ0VWmA_QQ-33IwBdUR9m7G6RuRWoMMiG-J0Y9HtkelTKyng5pxrM6pib/s640/tartellette2.jpg" width="640" /></a></div>
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<b><span style="font-family: "bradley hand itc"; font-size: 16.0pt; line-height: 115%;">Buon giorno a tutti!<o:p></o:p></span></b></div>
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<b><span style="font-family: "bradley hand itc"; font-size: 16.0pt;">Con
grande soddisfazione è uscito un articolo sulla rivista Gelato Artigianale di
gennaio/febbraio 16 dove si parla di pasticceria vegana e di quello che per me
rappresenta dal punto di vista della ricerca continua di prodotti sani, buoni e
che "aiutino" il pianeta a vivere meglio.<o:p></o:p></span></b></div>
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7eb9TRTeQwnDav8PDZ8g35pnfznec8bvl_l69aHzSIivPOCD2FoJ67u6CgoNY11pDWSpOruplulbYCyn8qLEwm5wekIedc2-sV5RiO8s7lorBuYgvu50_1yMLn43eleXtl-yGQplgRlyO/s1600/pag+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7eb9TRTeQwnDav8PDZ8g35pnfznec8bvl_l69aHzSIivPOCD2FoJ67u6CgoNY11pDWSpOruplulbYCyn8qLEwm5wekIedc2-sV5RiO8s7lorBuYgvu50_1yMLn43eleXtl-yGQplgRlyO/s640/pag+1.jpg" width="435" /></a></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisPQbVYlITbs_4gfGYygGuQlCsWmjOVq0w0Pu2cFYSDnNmBRb7PgCZI4hfLzrB0MvZgU0Soj-iC2GzK_FkbBDkrERVEuncTAJJXnVY-IuWWLT2aWp6sn_W7fIxYJbAjKJGwY5retNTxKMG/s1600/pag+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisPQbVYlITbs_4gfGYygGuQlCsWmjOVq0w0Pu2cFYSDnNmBRb7PgCZI4hfLzrB0MvZgU0Soj-iC2GzK_FkbBDkrERVEuncTAJJXnVY-IuWWLT2aWp6sn_W7fIxYJbAjKJGwY5retNTxKMG/s1600/pag+2.jpg" /></a></div>
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<b><span style="font-family: "bradley hand itc"; font-size: 16.0pt;">In
conclusione posso affermare che la pasticceria naturale per me rappresenta una
scelta d' Amore che riguarda tutti gli esseri viventi e la voglio condividere!<o:p></o:p></span></b></div>
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<b><span style="font-family: "bradley hand itc"; font-size: 14.0pt;">A
presto!<o:p></o:p></span></b></div>
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<b><span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Aloha
mahalo<o:p></o:p></span></b></div>
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<b><span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Arianna</span></b><i><u><span style="font-family: "bradley hand itc"; font-size: 12.0pt;"><o:p></o:p></span></u></i></div>
Anonymoushttp://www.blogger.com/profile/13768143631385249516noreply@blogger.com0tag:blogger.com,1999:blog-3628924285828432527.post-28919580533279543802015-12-09T18:25:00.000+01:002015-12-09T18:25:26.719+01:00CENA FULL VEGAN<div align="center" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 7.7pt; text-align: center; vertical-align: baseline;">
<b><span style="font-family: "bradley hand itc"; font-size: 16pt;">NON
SOLO PASTICCERIA NATURALE….UNA CENA ALL’INSEGNA DELLA SALUTE!!<o:p></o:p></span></b><br />
<b><span style="font-family: "bradley hand itc"; font-size: 16pt;"><br /></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4vCd5T7Dd_G-TdXj8lnqhmR3pEEVE5k4vtW2MSFZ1xialr9sKx6L2a1h4rQYG_VAW4EBiWBRxdEjTnNmR86aIxYGk4k7fLHAQL9RciAZgvMxy8eCsxBO2uhR-K0fJibaiTBcuScYmD5r/s1600/crostata+frag.jpg" imageanchor="1"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4vCd5T7Dd_G-TdXj8lnqhmR3pEEVE5k4vtW2MSFZ1xialr9sKx6L2a1h4rQYG_VAW4EBiWBRxdEjTnNmR86aIxYGk4k7fLHAQL9RciAZgvMxy8eCsxBO2uhR-K0fJibaiTBcuScYmD5r/s400/crostata+frag.jpg" width="400" /></a></div>
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<span style="font-family: "bradley hand itc"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 14.0pt;">La salute
parte dalla mente e continua a tavola, quindi perché non “purificare” un
pochino il nostro corpo e il nostro pianeta con un intero pasto tutto vegetale senza
proteine di origine animale ? <o:p></o:p></span></div>
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<span style="font-family: "bradley hand itc"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 14.0pt;">Abbiamo
un’enormità di materie prime a nostra disposizione con cui giocare e dilettarci
nel creare qualcosa di fantasioso e semplice ma allo stesso tempo sfizioso e
salutare….nutrirci per piacere e per salute!<o:p></o:p></span></div>
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<span style="font-family: "bradley hand itc"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 14.0pt;">Quello
che vi propongo è un’intera <b>cena vegana</b>
dall’antipasto al dolce! <o:p></o:p></span><br />
<span style="font-family: "bradley hand itc"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 14.0pt;">vi regalo questa esperienza e spero possa essere così deliziosa anche per voi...</span></div>
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<b><i><span style="font-family: "bradley hand itc"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 14.0pt;">Menu
vegan<o:p></o:p></span></i></b></div>
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<b><i><span style="font-family: "bradley hand itc"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 14.0pt;"><br /></span></i></b></div>
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<b><span style="color: #76923c; font-family: "bradley hand itc"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 14.0pt; mso-themecolor: accent3; mso-themeshade: 191;">Antipasto</span></b><span style="font-family: "bradley hand itc"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 14.0pt;">: <b>tartellette di brisèe vegana con mousse di
piselli </b></span></div>
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<span style="font-family: "bradley hand itc"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 14.0pt;"><b>verdurine<o:p></o:p></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumni5KXyVQgfH9tUD9FFVxBSJCMWarl6RcBqvr_B9jvdSKHXsszG_aObX7ifiKI19atyBkSi_V_N7Qk8tEORgNRtY58kFuKSGZCHC5Ed00l0WfuHe27wQNfJ_IuGm4Gy5UPnzt-rHSvTE/s1600/tartellette.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumni5KXyVQgfH9tUD9FFVxBSJCMWarl6RcBqvr_B9jvdSKHXsszG_aObX7ifiKI19atyBkSi_V_N7Qk8tEORgNRtY58kFuKSGZCHC5Ed00l0WfuHe27wQNfJ_IuGm4Gy5UPnzt-rHSvTE/s640/tartellette.jpg" width="640" /></a></div>
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<b><u><span style="font-family: "bradley hand itc"; font-size: 16.0pt; mso-bidi-font-size: 14.0pt;">Per
la pasta brisè<o:p></o:p></span></u></b></div>
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<u><span style="font-family: "bradley hand itc"; font-size: 18.0pt; mso-bidi-font-size: 14.0pt;">Ingredienti:<o:p></o:p></span></u></div>
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<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">130gr
di farina 00<o:p></o:p></span></div>
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<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">30gr
farina grano arso<o:p></o:p></span></div>
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<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">40gr
farina farro<o:p></o:p></span></div>
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<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">35gr
olio extra vergine di oliva<o:p></o:p></span></div>
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<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">25gr
olio semi<o:p></o:p></span></div>
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<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">90gr
acqua fredda<o:p></o:p></span><br />
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">sale q.b</span></div>
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<u><span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Procedimento:<o:p></o:p></span></u></div>
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<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">impasto
velocemente tutti gli ingredienti e in ultimo inserisco l’acqua fredda. Formo un
panetto, lo avvolgo nella pellicola e lo ripongo in frigo. Dopo un’ora di
riposo lo stendo a 0,3 cm e lo coppo sistemandolo negli stampi da tartelletta ben
unti con olio di semi. Inforno per 15 minuti a 170° circa.<o:p></o:p></span></div>
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<br /></div>
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<b><u><span style="font-family: "bradley hand itc"; font-size: 14.0pt;"> Per la mousse di piselli<o:p></o:p></span></u></b><br />
<b><u><span style="font-family: "bradley hand itc"; font-size: 14.0pt;"><br /></span></u></b></div>
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<u><span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Ingredienti<b>:<o:p></o:p></b></span></u></div>
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<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">400gr
di piselli lessati<o:p></o:p></span></div>
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<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Olio
q.b.<o:p></o:p></span></div>
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<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Basilico<o:p></o:p></span></div>
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<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Aglio<o:p></o:p></span></div>
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<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Paprika
dolce q.b.<o:p></o:p></span></div>
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<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Sale
q.b.<o:p></o:p></span></div>
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<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Panna
di soia da cucina 30 gr<o:p></o:p></span><br />
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">20gr di farina di pinoli</span></div>
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<br /></div>
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<u><span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Procedimento:<o:p></o:p></span></u></div>
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<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">in
una padella antiaderente metto l’olio e l’aglio e lo faccio dorare. Inserisco i
piselli, sale, paprika e qualche foglia di basilico. Sfumo con un po’ di
grappa. Aggiungo la polvere di pinoli. Una volta terminata l'insaporitura li passo con il frullatore ad immersione e aggiungo un po’ di panna di
soia da cucina continuando a mixare fino ad ottenere una crema omogenea e
vellutata.<o:p></o:p></span></div>
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<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">La
inserisco con il sac a poche nelle tartellette e decoro con verdure fresche e
cotte.Io ho usato striscioline di peperone al forno, pomodori a confit e
zucchine fresche.<b><u><o:p></o:p></u></b></span></div>
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<br /></div>
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<br /></div>
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<b><span style="color: #76923c; font-family: "bradley hand itc"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 14.0pt; mso-themecolor: accent3; mso-themeshade: 191;">Primo:</span></b><span style="font-family: "bradley hand itc"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 14.0pt;"> <b>zuppa di lenticchie con curcuma e pepe nero accompagnata da crostini
dorati<o:p></o:p></b></span></div>
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<span style="font-family: "bradley hand itc"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 14.0pt;"><b><br /></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2S-VTm8jZet823bUtAuWY0F6QDwBZbmHukxI0aJS53tA30FjndvjD33SAjJORnywpqumBfBcTmO8ECbTYZeiO0yx70WalATRLxRBwZvy3hXUUmc5bo9XQCjaFLo7JER3YqXQOpglzg7E3/s1600/lentincchie.jpg" imageanchor="1"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2S-VTm8jZet823bUtAuWY0F6QDwBZbmHukxI0aJS53tA30FjndvjD33SAjJORnywpqumBfBcTmO8ECbTYZeiO0yx70WalATRLxRBwZvy3hXUUmc5bo9XQCjaFLo7JER3YqXQOpglzg7E3/s400/lentincchie.jpg" width="400" /></a></div>
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<u><span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Ingredienti<b>:<o:p></o:p></b></span></u></div>
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<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">400gr
di lenticchie lessate<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Olio
q.b.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Rosmarino<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">salvia<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Aglio<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Curcuma
1 cucchiaio<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Pepe
nero macinato q.b<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Sale
q.b.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">1
pomodoro pelato<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<u><span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Procedimento:<o:p></o:p></span></u></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">in
una padella antiaderente metto l’olio e l’aglio e lo faccio dorare. Inserisco il
pomodoro, sale, rosmarino, salvia e faccio cucinare per 5 minuti, poi aggiungo
le lenticchie, la curcuma e il pepe nero. Mescolo tutto e faccio insaporire per
2 minuti e poi aggiungo acqua a copertura del legume, tolgo l’aglio. Una volta che
l’acqua si è un po’ assorbita, ne passo
una parte con il frullatore ad immersione e aggiungo un po’ di olio extra
vergine di oliva e regolo il sapore.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><i><span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Per i crostini</span></i></b><span style="font-family: "bradley hand itc"; font-size: 14.0pt;"> posso utilizzare del pane di altamura che vado
a spennellare con dell’olio di oliva e tosto su una piastra fino a renderlo
croccante e dorato. Lo taglio a cubetti pronto per essere messo nella zuppa<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="color: #76923c; font-family: "bradley hand itc"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 14.0pt; mso-themecolor: accent3; mso-themeshade: 191;">Secondi e contorno</span></b><span style="font-family: "bradley hand itc"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 14.0pt;">: <b>mini hamburger di ceci</b> e <b>una caprese di mozzarella vegana</b> <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 14.0pt;"><b><br /></b></span></div>
<div class="MsoNormal" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rCc-ddq8183eql1XmdSjRLp3-NOgpzMQKwDZqm4H1IqZRnXihZwHoo_JPWoFw_yDXrd3q4z_pNzOv8hr6-rPbkevVWrjqIrOPeL9ueI7kMvUj1kVWQpgFGYrbEjUpOdu4k1uiSK3WNlA/s1600/mini+burgher.jpg" imageanchor="1"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rCc-ddq8183eql1XmdSjRLp3-NOgpzMQKwDZqm4H1IqZRnXihZwHoo_JPWoFw_yDXrd3q4z_pNzOv8hr6-rPbkevVWrjqIrOPeL9ueI7kMvUj1kVWQpgFGYrbEjUpOdu4k1uiSK3WNlA/s640/mini+burgher.jpg" width="640" /></a></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><u><span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Per i mini hamburger di
ceci<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<u><span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Ingredienti:<o:p></o:p></span></u></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">200gr
di ceci lessati<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Olio
extra vergine di oliva<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">salvia<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Aglio<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Sale<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Curcuma<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Paprika
dolce<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Rosmarino<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">1
patata bollita<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<u><span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Procedimento:<o:p></o:p></span></u></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">in
una padella antiaderente metto l’olio e l’aglio e lo faccio dorare. Inserisco i
ceci, sale, gli odori e le spezie. Mescolo tutto e faccio insaporire per 2
minuti e poi aggiungo acqua a copertura del legume, tolgo l’aglio. Una volta che
l’acqua si è un assorbita la metà, li passo il frullatore ad immersione e
aggiungo la patata bollita. Impasto il tutto e creo dei mini hamburger. Li rivesto
con il pan grattato e li friggo velocemente nell’olio di semi. Li metto a
scolare nella carta assorbente.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><u><span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Per la maionese vegana<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">100gr
olio di mais<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">100gr
latte di soia<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">30gr
olio extravergine di oliva<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">7
gr succo limone<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">2
cucchiaini di senape<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Sale
q.b<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<u><span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Procedimento:<o:p></o:p></span></u></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">inserire
tutti gli ingredienti in un bicchiere e usare il frullatore ad immersione fino
ad ottenere una crema.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Per
il pane potete acquistare dei panini vegani
da hamburger già fatti, io ho fatto un pan brioche ai semi di sesamo con il
lievito madre, ma capisco diventi un po’ complesso e poco veloce. Anche nella farcitura con peperone potere inserirlo a striscioline arrostite se non volete fare la <b>crema di peperoni</b>. In caso contrario, prendete i vostri peperoni arrostiti e frullateli con un pò di sale, paprika forte, e un goccio di panna di soia da cucina.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><u><span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Composizione <o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Fetta
di pane con maionese, fetta di lattuga, hamburgher di ceci, crema di peperoni o filetti di peperone
arrostito, fetta di pane con maionese.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">Se
volete potete accompagnare il miniburgher con delle verdure fresche o saltate
in padella con qualche spezia, sennò io ho preparato una caprese vegana con una
mozzarella che ho fatto io a base di mandorle e latte di soia…</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCty8aTu_kGSOlmZpfsBDCGvfsCI9cMhT6AUSoUoX7PgPBHNMOEaybppMftLPtH7ro-oyi1X1XQW6BT77OWPc3oYMZaz6z-NPjp3_77rvdSDIPzak30-6dK1Vh6rLUP2Vc46JgYBeaT7OI/s1600/mozza.jpg" imageanchor="1"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCty8aTu_kGSOlmZpfsBDCGvfsCI9cMhT6AUSoUoX7PgPBHNMOEaybppMftLPtH7ro-oyi1X1XQW6BT77OWPc3oYMZaz6z-NPjp3_77rvdSDIPzak30-6dK1Vh6rLUP2Vc46JgYBeaT7OI/s400/mozza.jpg" width="400" /></a></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">devo dire che non
ha un sapore deciso ma nulla da invidiare alle mozzarelle fior di latte che si
acquistano al supermercato, quindi da non sottovalutare visto l’apporto di
acidi grassi essenziali omega 3 che apportano.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;">E
per finire…<o:p></o:p></span><br />
<span style="font-family: "bradley hand itc"; font-size: 14.0pt;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="color: #76923c; font-family: "bradley hand itc"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 14.0pt; mso-themecolor: accent3; mso-themeshade: 191;">Dolce:</span></b><b><span style="font-family: "bradley hand itc"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 14.0pt;"> Crostata di fragole<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-family: "bradley hand itc"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 14.0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMN4JWMXY6rWsopcyjOEytMs4Ep1W0lyEsoGCSOxvNwEUS8JWCTii2Xw1EkbNo5LW706hJix-nWIQxXJaPVkNP8A2ZCZgj_ut57DmcuiEjpLUrFVJEKPc5in3CjIqiqSIzV6G7swD5Xhtq/s1600/crostata+frag+1.png" imageanchor="1"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMN4JWMXY6rWsopcyjOEytMs4Ep1W0lyEsoGCSOxvNwEUS8JWCTii2Xw1EkbNo5LW706hJix-nWIQxXJaPVkNP8A2ZCZgj_ut57DmcuiEjpLUrFVJEKPc5in3CjIqiqSIzV6G7swD5Xhtq/s320/crostata+frag+1.png" width="320" /></a></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-family: "bradley hand itc"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 14.0pt;"></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 11.0pt;"><br /></span></b>
<b><span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 11.0pt;">FROLLA
VEGANA ALLA MANDORLA <o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<u><span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 11.0pt;">ingredienti<o:p></o:p></span></u></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 11.0pt;">350gr farina 00<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 11.0pt;">50gr fecola<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 11.0pt;">230gr zucchero<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 11.0pt;">26gr olio oliva<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 11.0pt;">86gr olio semi<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 11.0pt;">160gr h2o<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 11.0pt;">8gr backing<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 11.0pt;">100gr farina mandorla<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 11.0pt;">Buccia di 1 limone grattugiata<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 11.0pt;">Vaniglia mezza bacca<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><u><span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 11.0pt;">Procedura<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 11.0pt;">1.Impasto Farina + zucchero + aromi +
backing<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 11.0pt;">2.Aggiungo a filo gli olii e amalgamo<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 11.0pt;">3.Aggiungo poco alla volta acqua e
continuo ad impastare<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 11.0pt;">4.Formo un panetto e lascio riposare per
qualche ora in frigo avvolto in carta forno e pellicola per non far passare
l’aria.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 11.0pt;">5.Stendo l’impasto a 4 cm, inserisco in
tortiera e cucino per 23 minuti a 170°.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 4.3pt;">
<span style="font-family: "bradley hand itc"; font-size: 16.0pt; mso-bidi-font-family: +mn-cs; mso-bidi-font-size: 18.0pt; mso-fareast-font-family: +mn-ea; mso-font-kerning: 12.0pt;">Per la <b><u>CREMA
</u></b></span><b><u><span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-family: +mn-cs; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: +mn-ea; mso-font-kerning: 12.0pt;">PASTICCERA ALLA VANIGLIA </span></u></b><span style="font-size: 11.0pt; mso-bidi-font-size: 12.0pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 3.35pt;">
<u><span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-family: +mn-cs; mso-fareast-font-family: +mn-ea; mso-font-kerning: 12.0pt;">Ingredienti :</span></u><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 3.35pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-family: +mn-cs; mso-fareast-font-family: +mn-ea; mso-font-kerning: 12.0pt;">250gr latte di soia </span><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 3.35pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-family: +mn-cs; mso-fareast-font-family: +mn-ea; mso-font-kerning: 12.0pt;">25gr
zucchero canna grezzo</span><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 3.35pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-family: +mn-cs; mso-fareast-font-family: +mn-ea; mso-font-kerning: 12.0pt;">15gr amido mais</span><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 3.35pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-family: +mn-cs; mso-fareast-font-family: +mn-ea; mso-font-kerning: 12.0pt;">10gr amido riso</span><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 3.35pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-family: +mn-cs; mso-fareast-font-family: +mn-ea; mso-font-kerning: 12.0pt;">1 limone grattugiato </span><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 3.35pt; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-family: +mn-cs; mso-fareast-font-family: +mn-ea; mso-font-kerning: 12.0pt;">1 bacca di Vaniglia</span><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-family: +mn-cs; mso-fareast-font-family: +mn-ea; mso-font-kerning: 12.0pt;">Scorza di limone intera<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-family: +mn-cs; mso-fareast-font-family: +mn-ea; mso-font-kerning: 12.0pt;">Mezzo tappo di cointreau</span><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<br /></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 3.35pt; text-align: justify; vertical-align: baseline;">
<b><u><span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-family: +mn-cs; mso-fareast-font-family: +mn-ea; mso-font-kerning: 12.0pt;">Procedimento:</span></u></b><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-family: +mn-cs; mso-fareast-font-family: +mn-ea; mso-font-kerning: 12.0pt;">Stemperare con la frusta in una bowl lo zucchero, le polveri, i semi di
vaniglia e il limone grattugiato assieme ad 1/3 di latte di soia.</span><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-family: +mn-cs; mso-fareast-font-family: +mn-ea; mso-font-kerning: 12.0pt;">In un pentolino portare a bollore il latte poi versarlo sul primo
composto, stemperare e riportare il tutto sul fuoco. Una volta terminata la
cottura, togliere dalla casseruola la crema e porla in una bowl. Posizionarvi
la pellicola a contatto e fare leggermente raffreddare.</span><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-family: +mn-cs; mso-fareast-font-family: +mn-ea; mso-font-kerning: 12.0pt;">Versare nel guscio di frolla precedentemente cotto e decorare con
frutta fresca.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<br /></div>
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<br /></div>
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<br /></div>
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<span style="font-family: "bradley hand itc"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 14.0pt;">Il risultato
è assicurato sia per il vostro palato che
per la vostra salute….anche il pianeta e tutti gli animali che non vengono uccisi
e sfruttati per nutrirci ne
beneficeranno….a me piace molto questo pensiero e volevo condividerlo!<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 14.0pt;">A presto!<o:p></o:p></span></div>
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<span style="font-family: "bradley hand itc"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 14.0pt;"> Aloha mahalo<o:p></o:p></span></div>
<br />
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<span style="font-family: "bradley hand itc"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-size: 14.0pt;">Arianna <b><o:p></o:p></b></span></div>
Anonymoushttp://www.blogger.com/profile/13768143631385249516noreply@blogger.com0tag:blogger.com,1999:blog-3628924285828432527.post-9751431227370047712015-11-21T22:13:00.000+01:002015-11-21T22:13:01.348+01:00SUPER “ALICAMENTAZIONE” IN UNA PAUSA DI DOLCE E SANO PIACER<div align="center" style="margin-bottom: .0001pt; margin: 0cm; text-align: center;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><span style="font-family: "bradley hand itc"; font-size: 20.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic;">“<i>Di cosa si occupa l’arte culinaria? Della conoscenza delle erbe,
dei frutti, dei balsami e delle spezie, e di tutto ciò che fa bene e si trova
nei boschi e nei campi.” </i></span></b><span style="font-family: "bradley hand itc"; font-size: 20.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;"> <span style="color: #3d85c6;">(John Ruskin)</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "bradley hand itc"; font-size: 20.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;"><span style="color: #3d85c6;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-Leqak8MqkeJzSIeZWdUXXAlGxuDwXZHrXf3xrqvqmgUTkYz5tTxbFOTnZ_r-DObup8kedM6zFcaP8UVjvkPvey7A9xckrn4B6EUfwcJJeTPLj9ELf03jagmaIBU8dnstTw0ieh-DgVv/s1600/cocktail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-Leqak8MqkeJzSIeZWdUXXAlGxuDwXZHrXf3xrqvqmgUTkYz5tTxbFOTnZ_r-DObup8kedM6zFcaP8UVjvkPvey7A9xckrn4B6EUfwcJJeTPLj9ELf03jagmaIBU8dnstTw0ieh-DgVv/s1600/cocktail.jpg" /></a></span></span></div>
<span style="font-family: "bradley hand itc"; font-size: 20.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;"><span style="color: #3d85c6;"><o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Questa frase di un poeta,
scrittore, pittore e critico d’arte inglese del 1800 ci ribadisce il concetto
che in natura troviamo tutto quello che ci fa bene e ci serve….spesso non
servono grandi trasformazioni delle materie prime per ottenere un buon prodotto
sano e gustoso. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Tanta gente non ama la
frutta e la verdura, ma questa è fondamentale nella prevenzione delle peggiori
malattie che affliggono i nostri tempi, quindi diventa veramente importante
trovare il modo di inserire nella nostra alimentazione i prodotti giusti. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Un’idea che potrebbe
essere presente in un qualsiasi momento della giornata in cui abbiamo bisogno
di fare un break, è un bel cocktail di composti fitochimici dall’elevato
potenziale antitumorale accompagnati da un sano dolcetto di benessere….perchè
non assumerlo tutti i giorni?<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Il <b>cocktail della
salute</b> è un super frullato di frutti di bosco e fragole al naturale o con l’aggiunta
di un po’ di zucchero integrale di canna servito con un paio di <b>tartufi vegan
crudisti alle more di gelso….</b></span><span style="font-family: "bradley hand itc"; font-size: 13.5pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">io li chiamo i TARTUFI DEL BENESSERE!<o:p></o:p></span></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 13.5pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Infatti ho voluto che uno degli elementi
caratterizzanti fossero le </span><b><span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic;">MORE DI GELSO</span></b><span style="color: red; font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">, </span><span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">un frutto dimenticato e
di non facile accesso,di cui ho parlato nel post precedente sulla pasticceria naturale e sul quale non mi dilungherei. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS6WxNnv3BqJVEJHndkNh6iqecmBQ_OFtFUiyPk02y09pY4QANjqxotXqr2A5p8q74ikTLz6O3q4sN9vceYdmMxa6JPb4NfLGG2DcMXJ_q0t_HaNaAT93oTUatHHZRnVgKuTbzH7-9HN7A/s1600/IMG_20151025_162201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS6WxNnv3BqJVEJHndkNh6iqecmBQ_OFtFUiyPk02y09pY4QANjqxotXqr2A5p8q74ikTLz6O3q4sN9vceYdmMxa6JPb4NfLGG2DcMXJ_q0t_HaNaAT93oTUatHHZRnVgKuTbzH7-9HN7A/s320/IMG_20151025_162201.jpg" width="320" /></a></span></div>
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Potete trovare questa
ricetta seguendo il link all’articolo <b><i><span style="color: #1f497d; mso-themecolor: text2;">http://shiatsu-food.blogspot.it/2015/09/vegano-e-crudista-alle-more-di-gelso.html</span></i></b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;"><b><i><span style="color: #1f497d; mso-themecolor: text2;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_9SBOccUwuZ_m_VowXj5loWmc_e0DHOtU_lm_cPVE5iv0fnrropnClKbuFSKd87guHje9EfihDlf0fENGp24pTjr4wSbF-5IDvg8pfshyphenhyphenY6FW0nY829OAPDuyNU6jt6NEzCap5UlZHh0E/s1600/LOG+TART.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_9SBOccUwuZ_m_VowXj5loWmc_e0DHOtU_lm_cPVE5iv0fnrropnClKbuFSKd87guHje9EfihDlf0fENGp24pTjr4wSbF-5IDvg8pfshyphenhyphenY6FW0nY829OAPDuyNU6jt6NEzCap5UlZHh0E/s320/LOG+TART.jpg" width="251" /></a></span></i></b></span></div>
<span style="font-family: "bradley hand itc"; font-size: 14.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">
<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
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<br /></div>
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<span style="font-family: "bradley hand itc"; font-size: 13.5pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Ma tutti questi benefici diventano
ancora più importanti se una volta al giorno ci beviamo un bel <b>Coktail di
frutti di bosco e fragole</b>! <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "bradley hand itc"; font-size: 13.5pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Il lampone, il mirtillo nero, il ribes, la mora hanno poteri
inestimabili contro i tumori.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "bradley hand itc"; font-size: 13.5pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Il <b><i>lampone </i></b>, conosciuto fin dall’antichità, sembra che
sia originario delle regioni montuose dell’Asia orientale, e contiene delle
grandi quantità di <b>acido ellagico,</b> una molecola antitumorale
potentissima. Infatti è quello che maggiormente è in grado di disturbare lo
sviluppo dei tumori. “<i>E’ un polifenolo che si trova principalmente nei
lamponi, nelle fragole, nelle nocciole e nelle noci pecan. Questa sostanza
impedisce la trasformazione delle sostanze cancerogene in agenti tossici per le
cellule, in modo che queste perdano la capacità di legarsi con il DNA e indurre
mutazioni suscettibili di provocare la comparsa del cancro….l’acido ellagico
possiede quasi la stessa efficacia di certi farmaci nell’interferire con
fenomeni cellulari che portano alla formazione di nuovi reticoli sanguigni nei
tumori……</i></span><br />
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<span style="font-family: "bradley hand itc"; font-size: 13.5pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggmqkdKEmoaFUYPW6olsfigslEurbkPTnN3QvIqiqGhLosneA-qWCSOtDVFA2R7rQIZSTuUVlMQ2A0SUFtNEw4bjK3cmrhug0hkCan2RtXrIk5ncc_OjyFNNX2eop_Ftmmu8mSVVlkCfEE/s1600/mimosa+scacchiera.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggmqkdKEmoaFUYPW6olsfigslEurbkPTnN3QvIqiqGhLosneA-qWCSOtDVFA2R7rQIZSTuUVlMQ2A0SUFtNEw4bjK3cmrhug0hkCan2RtXrIk5ncc_OjyFNNX2eop_Ftmmu8mSVVlkCfEE/s1600/mimosa+scacchiera.JPG" /></a></i></span></div>
<span style="font-family: "bradley hand itc"; font-size: 13.5pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><i><span style="font-family: "bradley hand itc"; font-size: 13.5pt;">La fragola</span></i></b><i><span style="font-family: "bradley hand itc"; font-size: 13.5pt; mso-bidi-font-weight: bold;">, anch’essa sembra avere fini terapeutici antichissimi. Gli indiani
ojibwa preparavano infusi di foglie di fragola per trattare i disturbi allo
stomaco e i problemi gastrointestinali, come la diarrea…i dati scientifici
recenti tendono a confermare il fatto che questo frutto possa effettivamente
essere un alimento dotato di qualità terapeutiche e, in particolare, prevenire
il cancro…<o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><i><span style="font-family: "bradley hand itc"; font-size: 13.5pt;">Il mirtillo nero</span></i></b><i><span style="font-family: "bradley hand itc"; font-size: 13.5pt; mso-bidi-font-weight: bold;">, veniva utilizzato già in tempi antichi, gli indiani d’America avevano
un vero e proprio culto per questo frutto, poiché credevano che fosse inviato
dagli dei per salvarli dalle carestie. Sempre loro, li utilizzavano per
preparare un infuso che utilizzavano come rilassante durante la gravidanza
(utilizzando le radici), per tonificare il corpo e ridurre le coliche dei
neonati (utilizzando le foglie)…i dati scientifici più recenti suggeriscono che
una classe di molecole particolarmente abbondante nei mirtilli, le
antocianidine, potrebbero essere responsabili degli effetti antiangiogenetici
di questi frutti e, per questo, contribuire a ridurre la crescita dei tumori.”<o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "bradley hand itc"; font-size: 13.5pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">(</span><b><span style="font-family: "bradley hand itc"; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic;">dal libro “L’alimentazione anti-cancro. I cibi che
aiutano a prevenire e curare i tumori” di Richard Béliveau e Denis Gingras</span></b><span style="font-family: "bradley hand itc"; font-size: 13.5pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">)<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "bradley hand itc"; font-size: 13.5pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Ho voluto riportare quello che ho trovato durante i miei studi e
approfondimenti che mi ha lasciato veramente impressionata difronte al potere
della natura e di quello che abbiamo costantemente a disposizione, e noi forse
non ce ne rendiamo conto veramente….<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "bradley hand itc"; font-size: 13.5pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Quindi ora basta andare a comprare questi meravigliosi frutti, se bio
ancora meglio, e prepararsi una prelibata e sana pausa!!<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "bradley hand itc"; font-size: 13.5pt;">Enjoy!<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "bradley hand itc"; font-size: 13.5pt;">Aloha mahalo<o:p></o:p></span></div>
<div style="text-align: center;">
</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "bradley hand itc"; font-size: 13.5pt;">Arianna<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/13768143631385249516noreply@blogger.com0tag:blogger.com,1999:blog-3628924285828432527.post-18265158745625200392015-10-25T17:36:00.001+01:002015-10-25T17:36:43.120+01:00BARRETTE SUPER SALUTARI ED ENERGETICHE....VEGAN<div align="center" class="MsoNormal" style="text-align: center;">
<b><i><span style="font-family: "Bradley Hand ITC"; font-size: 18.0pt; line-height: 115%;">LA PASTICCERIA NATURALE UN
MONDO DI GODURIOSA DOLCEZZA E SUPER
SALUTE…NUOVI GUSTI E PRODOTTI DA SCOPRIRE E ASSAPORARE <o:p></o:p></span></i></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><i><span style="font-family: "Bradley Hand ITC"; font-size: 18.0pt; line-height: 115%;"><br /></span></i></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;">La pasticceria naturale, ancora poco
diffusa a livello commerciale e sociale, ma che sta iniziando la sua ascesa grazie
ad una maggior consapevolezza e alla voglia di sentirsi bene e disintossicarsi
dalla vita frenetica di tutti i giorni, che ci fa alimentare con pasti veloci,
confezionati, pieni di conservanti e chissà quante altre cose….la qualità del
cibo spesso è di livello scarso dal punto di vista nutrizionale, ricco di
grassi di pessima qualità, zuccheri e carboidrati in quantità sbilanciata...insomma
è vero che abbiamo poco tempo per alimentarci per i troppi impegni, ma non si
deve mai sottovalutare ciò che immettiamo nel nostro corpo perché è la causa
delle principali malattie che affliggono la popolazione mondiale. Non bisogna
essere neanche maniaci però, l’importante è riuscire a mangiare il più
possibile sano ed introdurre le sostanze che agiscono da anti-malattia che si
trovano in una molteplicità di frutta, spezie e verdure.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;">Detto questo perché non iniziare da un
semplice snack che ci può accompagnare nello spuntino della mattina o del
pomeriggio senza nutrirsi delle solite merendine o snack da macchinette ?<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;">Ho voluto racchiudere in uno snack il
sapore e la salutarità degli ingredienti…una <b><span style="color: #4f81bd; mso-themecolor: accent1;">barretta ai semi di
girasole, lino, sesamo, papavero, bacche di goji, more di gelso e uvetta
sultanina</span></b><span style="color: #4f81bd; mso-themecolor: accent1;">….</span><span style="color: red;"><o:p></o:p></span></span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQWAszB2YNx9kcolyHafEA5YwPYdObGHB2NfWLw_r_lg7kooR2TWaxu6_FNXGV4NXXCZ_zlV5QYBdNS-R94TRRZWfI2KTpa5786W8IUljaIjrurloTFUvPgg2EBFfH5apSAeUfkKpv6efX/s1600/barrette+super.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQWAszB2YNx9kcolyHafEA5YwPYdObGHB2NfWLw_r_lg7kooR2TWaxu6_FNXGV4NXXCZ_zlV5QYBdNS-R94TRRZWfI2KTpa5786W8IUljaIjrurloTFUvPgg2EBFfH5apSAeUfkKpv6efX/s640/barrette+super.jpg" width="640" /></a></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;">Le
more di gelso</span></b><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;"> provengono da un albero centenario di nome
Morus Alba e contengono un potente antiossidante il resveratrolo che rafforza
il sistema immunitario e previene il cancro, oltre che ridurre il rischio di
malattie e infezioni. E’ un fluidificatore del sangue, oltre che depurarlo
dalle tossine, quindi previene l’infarto.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMYMrFUSxqMdQ_1npeWyPniciArOQeQJyMYFayv3iGotMLWn9yXNKM3j-TWRi1vzzHKh-OX79Khfho8rgLMMLg3OYrtFyKuPoXoYEgwLrFn3dqmsqdbX7A5nBLUMSYs4EhRP97K88mCyH/s1600/more+gelso.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMYMrFUSxqMdQ_1npeWyPniciArOQeQJyMYFayv3iGotMLWn9yXNKM3j-TWRi1vzzHKh-OX79Khfho8rgLMMLg3OYrtFyKuPoXoYEgwLrFn3dqmsqdbX7A5nBLUMSYs4EhRP97K88mCyH/s400/more+gelso.jpg" width="400" /></a><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;">E’ uno stimolatore intenso del sistema
renale, quindi un tocca sana per i reni, ma anche per il fegato al quale
estende la sua funzione purificatrice.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;">Ma non finisce qui; le more di gelso
sono una fonte di Vitamina A e E, luteina, zeaxantina, beta carotene e alfa
carotene: queste sostanze combattono i radicali liberi, quindi ritardano i
segni dell’invecchiamento e i capelli bianchi.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;">Sono super per l’influenza e il
raffreddore in quanto contengono vitamina C e, per finire, prevengono pure
l’anemia in quanto sono ricche di ferro, potassio e magnesio.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;">Le
bacche di goji</span></b><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;"> sono conosciute nel mondo per le loro
straordinarie qualità nutritive. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;">Queste antiche bacche hanno un sacco di
proprietà ed in particolare aiutano le
difese immunitarie. Sembrerebbe che abbiano la capacità di rinvigorire il
nostro sistema immunitario e rafforzarne le difese.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKdBUwdNV0PO-Al-EPlOYb6wUnCs9n1K_Iphpfd4WJ-PBjv01N7YEEWTW3Am2lx1jOn6-rlI4Yx60ikeHZqB1kara1fXk8GXb7iEx5eAT8xM1SmGrDGrMv1RtWBVRLhY2s1XXh6BLBMQU/s1600/goji.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKdBUwdNV0PO-Al-EPlOYb6wUnCs9n1K_Iphpfd4WJ-PBjv01N7YEEWTW3Am2lx1jOn6-rlI4Yx60ikeHZqB1kara1fXk8GXb7iEx5eAT8xM1SmGrDGrMv1RtWBVRLhY2s1XXh6BLBMQU/s320/goji.JPG" width="320" /></a></div>
<o:p></o:p><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;">Hanno un elevato potere antiossidante
anti-age, contrastano l’azione dei radicali liberi, i principali responsabili
nel processo d’invecchiamento dei tessuti.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;">le bacche di Goji presentano un
bassissimo indice glicemico e presentano particolari principi nutritivi tali da
favorire l’equilibrio della glicemia.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;">il frutto Goji è anche ricco di antocianine,
conosciute per la loro capacità di contrastare l’accumulo di grasso corporeo Abbassa
il colesterolo , aiuta a mantenere le funzioni del cuore , del fegato e della
memoria .<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;">Il Goji si ritiene che può armonizzare
le funzioni del corpo intero, con una conseguente maggiore capacità di
resistenza, forza ed energia<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;">I <b>semi
di girasole </b>sono ritenuti importanti per la prevenzione del cancro, con
particolare riferimento al loro contenuto di selenio.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;">Contengono magnesio ed è per questo che vengono ritenuti
un alimento benefico in quanto prezioso per ristabilire uno stato di calma,
poichè rilassano i nervi, contribuendo ad evitare stress ed emicranie, oltre
che favorendo il relax generale.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;">I
semi di lino </span></b><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;">sono ricchi di elementi nutritivi e di Sali
minerali. Contengono omega 3 che sono apportatori di colesterolo hdl quindi
riducono le malattie cardiovascolare, oltre che ad una miriade di altri
benefici che questi acidi grassi
essenziali apportano. Aiutano inoltre la digestione e la funzionalità
dell’intestino.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDjmJc86smFcOvg690CT_4ui3r7xqsCJl7_hSuHOzHG5CMusduRXZeMbW4jLDHMvRqzp8hWHhgbhyphenhyphenNyygNdXGjw5_pj3_HPGFu5B3JTvZgn4jiedUg5V8qXVPGEGVLumMpnQhvWpbu5jFq/s1600/semi+di+chia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDjmJc86smFcOvg690CT_4ui3r7xqsCJl7_hSuHOzHG5CMusduRXZeMbW4jLDHMvRqzp8hWHhgbhyphenhyphenNyygNdXGjw5_pj3_HPGFu5B3JTvZgn4jiedUg5V8qXVPGEGVLumMpnQhvWpbu5jFq/s320/semi+di+chia.jpg" width="179" /></a><b><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;">I
semi di chia</span></b><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;"> contengono
calcio e gli acidi grassi essenziali
omega3 e omega6; è una delle fonti vegetali più ricche di calcio e di acidi
grassi essenziali. Sono ricchi di amminoacidi, Sali minerali in concentrazione
e vitamine.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTjQy1rGX7PMBi7HIOI81ZrTarQuAU3LBuP9vMcCV961nALljn3Y3bLkuBwSN6CssVI9KHmTR-FwWKQdxdXzLTv9Qq52Yh-ofINx7TFyLZq8wBpxUQPy3nbBvJbCSq7Z4gJ6ih6a985nlg/s1600/semi+vari.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTjQy1rGX7PMBi7HIOI81ZrTarQuAU3LBuP9vMcCV961nALljn3Y3bLkuBwSN6CssVI9KHmTR-FwWKQdxdXzLTv9Qq52Yh-ofINx7TFyLZq8wBpxUQPy3nbBvJbCSq7Z4gJ6ih6a985nlg/s320/semi+vari.jpg" width="179" /></a><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;">Ci sono poi i <b>semi di sesamo</b> e i <b>semi di papavero </b>anch’essi ricchissimi
di Sali minerali, vitamine e amminoacidi, ma potremo andare avanti ore per
quante proprietà hanno tutti questi semi che non abitualmente vengono immessi
nell’alimentazione di tutti i giorni nella quantità corretta.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;">Per unire il tutto ho usato un caramello
fatto con lo zucchero di canna integrale con tutta la sua aroma.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 18.0pt;">Aggiungo inoltre che, oltre ad essere
uno snack delizioso e salutare, crea anche senso di sazietà quindi ha sia una
funzionalità fisica di colmare la fame che psicologica di coccolarsi con uno
sfizio….provatelo!</span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Ecco a voi la ricetta:<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">200gr di semi di girasole<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">200gr di semi vari (chia, sesamo, lino, papavero)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">20gr bacche di goji<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">20gr more di gelso esiccate<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">20gr uvetta sultanina<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">170gr zucchero integrale di canna con un
cucchiaio di acqua<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Procedimento:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">scaldare tutti i semi in forno per 12
minuti a 150°. Fare il caramello mettendo in una casseruola lo zucchero e
aggiungere un goccio di acqua per aiutare la caramelizzazione senza rischiare
di bruciare lo zucchero. Non mescolare ma fare delle fenditure nello zucchero con
un cucchiaio di legno o una spatola, anche questo allo scopo di migliorare il
processo.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Unire, in una bowl, i semi, l’uvetta, le
bacche e le more di gelso e mescolare tra di loro, poi versare il caramello e
amalgamare il tutto. Disporre su carta da forno ben unta di olio di semi e con
un mattarello stendere ad 1cm circa . lasciare raffreddare e procedere poi con
il taglio delle barrette. Per conservarle utilizzare la carta forno ritagliandone
un rettangolo per barretta. Le potete conservare in frigo se la temperatura
esterna è calda sennò anche a temperatura ambiente, sempre comunque protette da
un sacchetto da freezer o pellicola.<o:p></o:p></span></div>
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<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">La durata è piuttosto lunga essendoci
solo semi e frutta esiccata ma non credo che riuscirete a vedere il loro
deterioramento fisico perché finiranno molto velocemente!!;))</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 12pt;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><o:p></o:p></span><span style="font-family: 'Bradley Hand ITC'; font-size: 12pt;">A presto!</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 12pt;">Aloha mahalo<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 12pt;">Arianna<o:p></o:p></span></div>
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<br /></div>
Anonymoushttp://www.blogger.com/profile/13768143631385249516noreply@blogger.com0tag:blogger.com,1999:blog-3628924285828432527.post-72923392174972234502015-10-13T14:02:00.000+02:002015-10-13T14:02:39.941+02:00PIZZA BIO VEGAN ALLA CANAPA <div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 18.0pt;">Buongiorno
a tutti,<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 18.0pt;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 18.0pt;">con
grande soddisfazione vi annuncio il lancio di una mia personale linea vegana
per il gruppo di pasticcerie per cui lavoro…se volete potete vedere il post su <span style="color: #cc0000;"><b><a href="http://ariannaspastryexp.blogspot.it/2015/10/pasticceria-vegana-una-scelta-etica-e.html" target="_blank">Arianna's Pastry Experience</a>.</b></span><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 18.0pt;"><span style="color: #cc0000;"><b><br /></b></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Dopo tanti dolci, oggi vi voglio dare un prodotto salato.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xFN9yLuKkzKxHu_NMocnFUfGBctrIcChev0f_syqJ_9ULZA2JEPNY8BotvZhhT6q-7RBlwDNLE-rgppWlJZnDoPdtfvFboipiOpNxK341D9G5xxdKXw_JJFoWH-hVwCO8eLlYRMsPGya/s1600/IMG_20150924_122417%255B1%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xFN9yLuKkzKxHu_NMocnFUfGBctrIcChev0f_syqJ_9ULZA2JEPNY8BotvZhhT6q-7RBlwDNLE-rgppWlJZnDoPdtfvFboipiOpNxK341D9G5xxdKXw_JJFoWH-hVwCO8eLlYRMsPGya/s400/IMG_20150924_122417%255B1%255D.jpg" width="223" /></a></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Mi sto sperimentando con nuovi ingredienti, soprattutto con
quelli che hanno delle proprietà benefiche per l’organismo, di fatto mi sto
interessando dell’alimentazione anticancro e di tutti quei vegetali o semi che
contengono delle sostanze “curative”. La canapa è ricca di Sali minerali,
proteine e vitamine senza contare che apporta tutti gli 8 amminoacidi
essenziali fondamentali per il nostro organismo e indispensabili per la sintesi
proteica. Contiene, nel giusto rapporto, gli acidi omega 3 e omega 6.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekSb0PVZzExqKHk1l2Oc2lb0u2ymQV7KxBLSDrPV40KQywzkbQq4ciaboFE-tc-YLFWUX7PRptSvTh8Akbw87oMhTYwqhf81lm6Y6l1ceWijysiGj6OKq8uLFx5dnqSiqb1M0qieDKHy8/s1600/IMG_20150902_111914.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekSb0PVZzExqKHk1l2Oc2lb0u2ymQV7KxBLSDrPV40KQywzkbQq4ciaboFE-tc-YLFWUX7PRptSvTh8Akbw87oMhTYwqhf81lm6Y6l1ceWijysiGj6OKq8uLFx5dnqSiqb1M0qieDKHy8/s400/IMG_20150902_111914.jpg" width="223" /></a><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">La</span><b><span style="font-family: "Bradley Hand ITC"; font-size: 16.0pt; mso-bidi-font-size: 12.0pt;"> farina di semi di Canapa </span></b><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">ha
tutte le proprietà dei semi di canapa, è dunque un alicamento cioè un alimento
che funge da medicamento. Stessa cosa vale per l</span><b><span style="font-family: "Bradley Hand ITC"; font-size: 16.0pt; mso-bidi-font-size: 12.0pt;">’olio di semi di canapa</span></b><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 12.0pt;"> Ricco di
Vitamina E, B1 e B2.<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Viene utilizzato sia come integratore
alimentare che ad uso medico nel
trattamento di patologie di vario genere dalle malattie dell'apparato respiratorio , malattie
del sistema immunitario, malattie della pelle e viene impiegato anche nel trattamento
dei disturbi dovuti alla chemioterapia,
nella terapia anti anti-aids e nella prevenzione delle malattie
cardiovascolari.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Quindi vi regalo questa pizza super benefica !!!!!!<o:p></o:p></span></div>
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<br /></div>
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<b><span style="color: red; font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Ingredienti<o:p></o:p></span></b></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">50gr farina segale<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">100gr farina farro<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">50gr farina di canapa<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">180gr farina 00<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">70gr farina 0<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">20gr lievito di birra<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">50gr olio di canapa<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">10gr sale<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">20gr zucchero integrale di canna<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">125gr acqua<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">125gr latte di soia<o:p></o:p></span></div>
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<b><i><u><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Procedura<o:p></o:p></span></u></i></b></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Mescolo assieme le farine e lo zucchero,
aggiungo olio, acqua e latte in inizio ad impastare<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">In un secondo momento inserisco il
lievito sbriciolato e continuo ad impastare. Verso la fine inserisco il sale
per fare incordare bene l’impasto e impasto fino ad ottenere una massa elastica
e liscia. Pirlo la massa e la metto a riposare coperta da una pellicola
possibilmente a 30°. Faccio lievitare per circa 3 ore poi stendo su teglia a
spessore 0,8cm/1 cm,buco con una forchetta e stendo pomodoro e origano e lascio
una ventina di minuti a lievitare. Inserisco il condimento desiderato <o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Vado in forno già caldo a 190° con 20/25
minuti di cottura (ovviamente dipende
dal forno). <o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">A presto!<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Aloha mahalo<o:p></o:p></span></div>
<br />
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<span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Arianna<i><u><o:p></o:p></u></i></span></div>
Anonymoushttp://www.blogger.com/profile/13768143631385249516noreply@blogger.com0tag:blogger.com,1999:blog-3628924285828432527.post-46567642865129677232015-09-13T21:42:00.001+02:002015-09-13T21:42:56.345+02:00IL REGNO DELLA NOCCIOLA<div align="center" style="margin-bottom: .0001pt; margin: 0cm; text-align: center;">
<b><span style="color: #3d85c6; font-family: "Bradley Hand ITC"; font-size: 20.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic;">NOCCIOLA IMPERIALE<o:p></o:p></span></b></div>
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<br /></div>
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<b><span style="font-family: "Bradley Hand ITC"; font-size: 13.5pt; mso-bidi-font-style: italic;">Una deliziosa frolla
alla nocciola assieme ad una crema mousseline alla vaniglia e tante
nocciole tostate
croccanti…..un’aristocratica semplicità con un trionfo di sapore e delicatezza
per le papille gustative……questa è la mia NOCCIOLA IMPERIALE!!<o:p></o:p></span></b></div>
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<b><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgStPAP6uCEWugXgVDcMi7QAzdnY7jOFU1rvZJbdw_ghTeQ3_gE6B1oqFV4hhjLiD3tolSQMujb4FTZ1oQeofYsdKY5P2bhh-GVbxDXSzBlVePjKsuI6pDOY2ah3tLYI1I45PDgJJwF2m78/s1600/log+nocciola+impe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgStPAP6uCEWugXgVDcMi7QAzdnY7jOFU1rvZJbdw_ghTeQ3_gE6B1oqFV4hhjLiD3tolSQMujb4FTZ1oQeofYsdKY5P2bhh-GVbxDXSzBlVePjKsuI6pDOY2ah3tLYI1I45PDgJJwF2m78/s640/log+nocciola+impe.jpg" width="640" /></a></i></b></div>
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<div align="center" class="MsoNormal" style="border: none; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 15.0pt; mso-border-bottom-alt: solid #4F81BD .75pt; mso-outline-level: 5; mso-padding-alt: 0cm 0cm 1.0pt 0cm; padding: 0cm; text-align: center;">
<b><span style="color: #365f91; font-family: "Bradley Hand ITC"; font-size: 16.0pt; letter-spacing: .5pt; line-height: 115%; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; text-transform: uppercase;">FROLLA alla nocciola <o:p></o:p></span></b></div>
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<div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt -22.7pt; text-align: justify;">
<u><span style="font-family: "Bradley Hand ITC"; font-size: 16.0pt; mso-bidi-font-size: 26.0pt; mso-fareast-language: IT;"> Ingredienti<o:p></o:p></span></u></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt -22.7pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 26.0pt; mso-fareast-language: IT;"> 350gr burro<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt -22.7pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 26.0pt; mso-fareast-language: IT;"> 225gr zucchero<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt -22.7pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 26.0pt; mso-fareast-language: IT;"> 75gr albumi<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt -22.7pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 26.0pt; mso-fareast-language: IT;"> 500gr farina<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt -22.7pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 26.0pt; mso-fareast-language: IT;">1 50gr polvere nocciole<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 26.0pt; mso-fareast-language: IT;"> Vaniglia<o:p></o:p></span></div>
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<span style="font-family: 'Bradley Hand ITC';"><span style="font-size: 14pt;"> </span><b><span style="font-size: large;">pr</span></b></span><b><span style="font-family: "Bradley Hand ITC"; font-size: 16.0pt; mso-bidi-font-size: 26.0pt; mso-fareast-language: IT;">ocedimento:</span></b></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 26.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: IT;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 26.0pt; mso-fareast-language: IT;">Inserisco il
burro spezzettato a mano nella planetaria e aggiungo lo zucchero. Faccio
partire la planetaria a velocità medio-bassa con l’utilizzo dello scudo o
foglia fino a che lo zucchero non è completamente incorporato nel burro e
cercando di non fare scaldare il composto.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt 13.3pt; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 26.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: IT;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 26.0pt; mso-fareast-language: IT;">Inizio ad
aggiungere gli albumi a filo con la macchina in funzione fino a che non saranno
completamente assorbiti.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt -22.7pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt 13.3pt; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 26.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: IT;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 26.0pt; mso-fareast-language: IT;">Aggiungo in
finale le farine e una volta che tutto il composto è amalgamato formo un
panetto nella carta da forno di spessore 1 cm e lo ripongo in freezer possibilmente
per 12 ore in modo che si rilassi la
maglia glutinica e lo zucchero assorba i liquidi .<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt 13.3pt; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 26.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: IT;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 26.0pt; mso-fareast-language: IT;">Stendo ad
altezza 0,4 cm e coppo in 3 dischi della stessa misura.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt 13.3pt; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 26.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: IT;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 26.0pt; mso-fareast-language: IT;">Inforno a 180°
per 15/20 minuti<o:p></o:p></span></div>
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<div align="center" class="MsoNormal" style="border: none; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 15.0pt; mso-border-bottom-alt: solid #4F81BD .75pt; mso-outline-level: 5; mso-padding-alt: 0cm 0cm 1.0pt 0cm; padding: 0cm; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="border: none; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 15.0pt; mso-border-bottom-alt: solid #4F81BD .75pt; mso-outline-level: 5; mso-padding-alt: 0cm 0cm 1.0pt 0cm; padding: 0cm; text-align: center;">
<b><span style="color: #365f91; font-family: "Bradley Hand ITC"; font-size: 16.0pt; letter-spacing: .5pt; line-height: 115%; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; text-transform: uppercase;">CREMa PASTICCERA</span></b><b><span style="font-family: "Bradley Hand ITC"; font-size: 16.0pt; line-height: 115%; mso-bidi-font-size: 10.0pt; mso-fareast-language: IT;"> <o:p></o:p></span></b></div>
</div>
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<b><u><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">Ingredienti:<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">350gr latte<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">150gr panna<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">140gr zucchero<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">15gr amido riso<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">25gr amido mais<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">1200gr tuorlo<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">Vaniglia<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">Limone <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">Un tappo di cointreau<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><i><u><span style="color: #365f91; font-family: "Bradley Hand ITC"; font-size: 18.0pt; mso-bidi-font-size: 14.0pt; mso-fareast-language: IT;">Per la mousseline<o:p></o:p></span></u></i></b></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">300gr di burro<o:p></o:p></span></div>
<b><span style="font-family: 'Bradley Hand ITC'; font-size: 16pt;">Procedimento:<o:p></o:p></span></b><br />
<div style="margin-left: 39.75pt; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 13.5pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Scaldo il latte con una buccia di limone e mezza bacca di vaniglia
svuotata<o:p></o:p></span></div>
<div style="margin-left: 39.75pt; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 13.5pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">In una ciotola stempero assieme lo zucchero e la farina e vado poi
ad inserirci le uova e i semi di vaniglia, estratti precedentemente dalla bacca
inserita nel latte, mescolando il tutto per un paio di minuti fino a che non
avrò ottenuto un composto liscio e senza grumi<o:p></o:p></span></div>
<div style="margin-left: 39.75pt; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 13.5pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Quando il latte e quasi sul punto di bollire spengo il fuoco e
vado ad aggiungerlo al composto precedentemente fatto. Ne aggiungo prima un
piccolo quantitativo per stemperare e poi il restante<o:p></o:p></span></div>
<div style="margin-left: 39.75pt; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 13.5pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Ripongo sul fuoco a fiamma media e inizio al cottura della mia
crema. La cottura deve essere veloce sennò le uova prendono i sapore di “uova
cotte” che non è sempre piacevole. Mescolo durante tutta la cottura per evitare
la formazione dei grumi. Per vedere quando la mia crema è pronta posso fare la
prova con un leccapentole; raccolgo un po’ di crema e la faccio scendere, se
scende lasciando “appeso” una specie di fazzoletto allora sarà pronta in caso
contrario scenderà troppo liquida senza lasciare nulla dietro di sé.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 13.5pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Una volta pronta la tolgo immediatamente dalla pentola (sennò
continua a cucinarsi) e la ripongo in una ciotola con pellicola a contatto.
Lascio raffreddare. (se voglio velocizzare il raffreddamento posso mettere a
bagno maria in una ciotola contenente acqua fredda e ghiaccio)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 13.5pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Monto il burro con la frusta o in planetaria, quando incomincia a
diventare spumoso e bianco, inizio ad aggiungere la crema pasticcera fredda un
po’ per volta fino a completa amalgama.<o:p></o:p></span></div>
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<b><u><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">MONTAGGIO<o:p></o:p></span></u></b></div>
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<br /></div>
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<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Stendere sul primo disco di frolla
la crema mousseline con un sac a poche. Chiudere con il secondo disco e
ripetere l’operazione. Infine chiudere con terzo disco.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Pareggiare i bordi con la crema e
attaccare la granella di nocciola. Spolverare con zucchero a velo e decorare
con qualche rosellina di crema e delle nocciole.<o:p></o:p></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCEmryXvtnzAHfkqqywkVoOlRcjRuiJp46hZ5YnVwlFNEN-zk41S34YeraqvytU_QBFmEqD2SyV3TJkH8jZnYw_WyxGtxJFY6imbSeI0X5RzUWsi9fwjNeoMVUUrHkAIdpRE3H9vC1OoBH/s1600/log+nocciola+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCEmryXvtnzAHfkqqywkVoOlRcjRuiJp46hZ5YnVwlFNEN-zk41S34YeraqvytU_QBFmEqD2SyV3TJkH8jZnYw_WyxGtxJFY6imbSeI0X5RzUWsi9fwjNeoMVUUrHkAIdpRE3H9vC1OoBH/s400/log+nocciola+2.jpg" width="400" /></a></div>
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<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Non è sicuramente una torta
dietetica ma ogni tanto si può anche sgarrare!!<o:p></o:p></span></div>
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<b><u><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Importante:</span></u></b><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;"> per gustarla toglierla dal frigo
almeno 1h/1h30 prima per evitare che la crema sia troppo dura visto che
contiene una buona quantità di burro.<o:p></o:p></span></div>
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<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Enjoy!<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Aloha mahalo<o:p></o:p></span></div>
<br />
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<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Arianna<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/13768143631385249516noreply@blogger.com0tag:blogger.com,1999:blog-3628924285828432527.post-19413705181716962532015-09-05T22:30:00.003+02:002015-09-05T22:37:44.149+02:00PLUMCAKE ARANCIA E LIMONE CON ALBICOCCHE<div align="center" style="margin-bottom: .0001pt; margin: 0cm; text-align: center;">
<b><span style="color: #3d85c6; font-family: "Bradley Hand ITC"; font-size: 20.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic;">UNA NUVOLA DI SAPORE…PLUMCAKE ALL’ARANCIA
E LIMONE CON ALBICOCCHE<o:p></o:p></span></b></div>
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<b></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEEnHqoPh6afhEQKI_YNLjsB6rZnY6S32ZAb5pD1cuJKBGg_ySgw9s1DyURaLcj17Mp1Z7tBjy4ZzKBYVMhYe6W5jeF2oXbEmfxrn-ukbv-ePtdQBGA-0L3hMyDem-ZDywHDwK2oT4SiOW/s1600/PLUM+LOG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEEnHqoPh6afhEQKI_YNLjsB6rZnY6S32ZAb5pD1cuJKBGg_ySgw9s1DyURaLcj17Mp1Z7tBjy4ZzKBYVMhYe6W5jeF2oXbEmfxrn-ukbv-ePtdQBGA-0L3hMyDem-ZDywHDwK2oT4SiOW/s640/PLUM+LOG.jpg" width="358" /></a></div>
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<b><span style="font-family: "Bradley Hand ITC"; font-size: 13.5pt; mso-bidi-font-style: italic;">….sembra di mangiare
una nuvola soffice e gustosa, questo plumcake è davvero fantastico e tutto
dipende solo dalla tecnica di lavorazione. Infatti la tecnica utilizzata è
quella della pata choux, che prevede la precottura degli amidi e che dona una
leggerezza davvero formidabile! Ecco a voi la ricetta che ho provato!<o:p></o:p></span></b></div>
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<br /></div>
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<b><u><span style="font-family: "Bradley Hand ITC"; font-size: 13.5pt; mso-bidi-font-style: italic;">PROCEDIMENTO:<o:p></o:p></span></u></b></div>
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<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt 54pt; text-align: justify; text-indent: -36pt;">
<!--[if !supportLists]--><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Bradley Hand ITC"; mso-fareast-font-family: "Bradley Hand ITC"; mso-fareast-language: IT;">I.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">porto a bollore h2o, burro e sale e, quando sobbolle,
procedo con la cottura degli amidi. Lascio raffreddare in planetaria<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt 54pt; text-align: justify; text-indent: -36pt;">
<!--[if !supportLists]--><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Bradley Hand ITC"; mso-fareast-font-family: "Bradley Hand ITC"; mso-fareast-language: IT;">II.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">inserisco in planetaria lo zucchero a velo e poi
successivamente anche gli altri ingredienti<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt 54pt; text-align: justify; text-indent: -36pt;">
<!--[if !supportLists]--><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Bradley Hand ITC"; mso-fareast-font-family: "Bradley Hand ITC"; mso-fareast-language: IT;">III.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">inserisco negli stampi. COTTURA 190° per 10 min poi eseguo un leggero e superficiale taglio
centrale per sfogo e inserisco con il sac a poche una riga di burro nella
fenditura e inforno nuovamente a 180° per 15 min circa<o:p></o:p></span></div>
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<b><u><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">INGREDIENTI:<o:p></o:p></span></u></b></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">150GR H2O<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">6gr sale<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">450gr burro<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">625gr farina<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">450gr zucchero a velo<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">600gr uova<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">60gr rhum<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">25gr backing<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">100gr albicocche essicate a cubetti<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">Vaniglia<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">Scorza di due arance<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-fareast-language: IT;">Scorza di un limone<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ukTFfVDRuauidlqeglmtiD2sCGCe4pjOPLEIrqX-TXeCw3-poTgYr7f9Cd9UufVGqVgQDkkgTbUqk5DCaM8Dun3CQr3aIK1NU7bRPSLJBH-k6NvZ58165GmyzOglKP6i2ymcSuRb36sm/s1600/PLUM+2+LOG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ukTFfVDRuauidlqeglmtiD2sCGCe4pjOPLEIrqX-TXeCw3-poTgYr7f9Cd9UufVGqVgQDkkgTbUqk5DCaM8Dun3CQr3aIK1NU7bRPSLJBH-k6NvZ58165GmyzOglKP6i2ymcSuRb36sm/s400/PLUM+2+LOG.jpg" width="400" /></a></div>
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<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Enjoy!<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Aloha mahalo<o:p></o:p></span></div>
<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Arianna<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/13768143631385249516noreply@blogger.com0tag:blogger.com,1999:blog-3628924285828432527.post-54718638109821142752015-09-03T14:48:00.000+02:002015-09-03T14:48:44.364+02:00VEGANO E CRUDISTA ALLE MORE DI GELSO<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><span style="color: #3d85c6; font-family: "Bradley Hand ITC"; font-size: 20.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic;">TARTUFI VEGANI CRUDISTI ALLE MORE DI GELSO<o:p></o:p></span></b></div>
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRnpSzqpHaoM_8SaSpIj5Wuc8_SY4vqBtIzd88uGO_m-wAG3HCUyEnsuOfNTrSsx4xRzafxIXj0gvz1Y_zW6EOZQXkKwyukPkx_CpR4VyybghGri0bzRU-CE2U-kYxy0w7_VGjB3j_Vz3/s1600/LOG+TART.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRnpSzqpHaoM_8SaSpIj5Wuc8_SY4vqBtIzd88uGO_m-wAG3HCUyEnsuOfNTrSsx4xRzafxIXj0gvz1Y_zW6EOZQXkKwyukPkx_CpR4VyybghGri0bzRU-CE2U-kYxy0w7_VGjB3j_Vz3/s640/LOG+TART.jpg" width="502" /></a></b></div>
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<b><span style="font-family: "Bradley Hand ITC"; font-size: 13.5pt; mso-bidi-font-style: italic;">Buongiorno a tutti! Oggi
vi voglio donare una ricetta di mia creazione vegana e crudista….io li chiamo i TARTUFI DEL
BENESSERE!<o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<b><span style="font-family: "Bradley Hand ITC"; font-size: 13.5pt; mso-bidi-font-style: italic;">Infatti ho voluto che uno degli elementi caratterizzanti fossero le </span></b><b><span style="color: red; font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic;">MORE DI GELSO, </span></b><b><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic;">un frutto dimenticato e di non facile accesso,
quello che ora si trova in commercio più comunemente è sotto forma di frutti
essicati.<o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<b><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic;">Le more di gelso provengono da un albero centenario
di nome Morus Alba e contengono un potente antiossidante il <span style="color: red;">resveratrolo </span>che rafforza il <span style="color: #8db3e2; mso-themecolor: text2; mso-themetint: 102;">sistema immunitario e previene il
cancro</span>, oltre che ridurre il rischio di malattie e infezioni. E’ un
fluidificatore del sangue, oltre che depurarlo dalle tossine, quindi previene <span style="color: #8db3e2; mso-themecolor: text2; mso-themetint: 102;">l’infarto.</span><o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<b><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic;">E’ uno stimolatore intenso del <span style="color: #8db3e2; mso-themecolor: text2; mso-themetint: 102;">sistema renale</span>,
quindi un tocca sana per i reni, ma anche per il <span style="color: #8db3e2; mso-themecolor: text2; mso-themetint: 102;">fegato</span> al quale estende la sua
funzione purificatrice.<o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<b><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic;">Ma non finisce qui; le more di gelso sono una fonte
di Vitamina A e E, luteina, zeaxantina, beta carotene e alfa carotene: queste
sostanze combattono i radicali liberi, quindi ritardano i <span style="color: #8db3e2; mso-themecolor: text2; mso-themetint: 102;">segni dell’invecchiamento
e i capelli bianchi</span>.<o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<b><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic;">Sono super per <span style="color: #8db3e2; mso-themecolor: text2; mso-themetint: 102;">l’influenza e il raffreddore</span> in
quanto contengono vitamina C e, per finire, prevengono pure <span style="color: #8db3e2; mso-themecolor: text2; mso-themetint: 102;">l’anemia</span> in
quanto sono ricche di ferro, potassio e magnesio.<o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic;">Ed ecco a voi questa meraviglia della natura!!</span></b><b><span style="font-family: "Bradley Hand ITC"; font-size: 13.5pt; mso-bidi-font-style: italic;"><o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 4.3pt; vertical-align: baseline;">
<u><span style="font-family: 'Bradley Hand ITC'; font-size: 18pt;">Ingredienti
:</span></u><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 3.35pt; text-align: justify; vertical-align: baseline;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">20GR nocciole non tostate</span><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 3.35pt; text-align: justify; vertical-align: baseline;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">40gr more di gelso idratato</span><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 3.35pt; text-align: justify; vertical-align: baseline;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">50gr datteri secchi</span><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 3.35pt; text-align: justify; vertical-align: baseline;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">20gr albicocche essicate</span><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 3.35pt; text-align: justify; vertical-align: baseline;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">15gr di farina di canapa</span><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 3.35pt; text-align: justify; vertical-align: baseline;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">50gr di polvere di cereali</span><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 3.35pt; text-align: justify; vertical-align: baseline;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">80gr nocciole tritate nel cutter con 100gr latte di soia e vaniglia</span><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 3.35pt; text-align: justify; vertical-align: baseline;">
<b><u><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Procedimento:</span></u></b><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 3.35pt; text-align: justify; vertical-align: baseline;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">con un cutter faccio una crema utilizzando 80gr di nocciole, vaniglia e
100gr di latte di soia. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 3.35pt; text-align: justify; vertical-align: baseline;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Trito le nocciole le nocciole restanti in polvere. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 3.35pt; text-align: justify; vertical-align: baseline;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Trito le frutte essicate <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 3.35pt; text-align: justify; vertical-align: baseline;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Mescolo tutto assieme, compresi gli ingredienti restanti e aggiungo la
crema di nocciola. Formo le palline e le rotolo nelle bacche di gelso
sminuzzate. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 3.35pt; text-align: justify; vertical-align: baseline;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Si conservano in frigo tranquillamente per una settimana. Sono molto
più gustose il giorno dopo.</span><o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Enjoy!<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Aloha mahalo<o:p></o:p></span></div>
<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Arianna<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/13768143631385249516noreply@blogger.com0tag:blogger.com,1999:blog-3628924285828432527.post-15236025415800621542015-07-26T20:15:00.001+02:002015-07-26T20:15:54.702+02:00SACHER MOUSSE.....UNA RIVISITAZIONE<div style="margin: 0cm 0cm 0.0001pt; text-align: center;">
<b><span style="color: #3d85c6; font-family: 'Bradley Hand ITC';"><span style="font-size: large;">SACHER
MOUSSE</span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><span style="font-family: "Bradley Hand ITC"; font-size: 13.5pt; mso-bidi-font-style: italic;">Dopo una lunga
assenza di sperimentazioni e di tanto lavoro, vi voglio regalare un mio
esperimento estivo su un dolce della tradizione pasticcera, la </span></b><b><span style="font-family: "Bradley Hand ITC"; font-size: 18.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-style: italic;">SACHER!</span></b><b><span style="font-family: "Bradley Hand ITC"; font-size: 13.5pt; mso-bidi-font-style: italic;">!!<o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><span style="font-family: "Bradley Hand ITC"; font-size: 13.5pt; mso-bidi-font-style: italic;">Dopo la versione
vegana eccone una versione MODERNA…….. <o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKUjLQ5iBbeDQ04YQ5go0PrAFiGqJjndjYVHZTu49vK6z0AOMoa_nmHZ5HIsUIGzAlUfoL7XsYKoNPEIdnqRQ3OrqsCnC5s59Rjr_akNagiHmJfL0yDEVhyphenhyphenTvCcLnI7nzsfzmK5ygQQbq/s1600/IMG_20150724_174202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKUjLQ5iBbeDQ04YQ5go0PrAFiGqJjndjYVHZTu49vK6z0AOMoa_nmHZ5HIsUIGzAlUfoL7XsYKoNPEIdnqRQ3OrqsCnC5s59Rjr_akNagiHmJfL0yDEVhyphenhyphenTvCcLnI7nzsfzmK5ygQQbq/s640/IMG_20150724_174202.jpg" width="640" /></a></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><i><span style="color: #3d85c6; font-family: "Bradley Hand ITC"; font-size: 13.5pt;"><br /></span></i></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><i><span style="color: #3d85c6; font-family: "Bradley Hand ITC"; font-size: 13.5pt;">Per la mousse all’albicocca</span></i></b><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Ingredienti:</span></b><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">167gr di
meringa italiana<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">30GR
confettura albicocca<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">333gr panna<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">333gr di
polpa di albicocca<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">10gr
gelatina<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">50gr acqua
per gelatina<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Procedimento:</span></b><span class="apple-converted-space"><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Scaldare la polpa a 40° ed aggiungervi la
gelatina ben sciolta, aggiungervi la meringa che non deve essere troppo ferma
ed in ultima la panna montata a lucido.<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><i><span style="color: #3d85c6; font-family: "Bradley Hand ITC"; font-size: 13.5pt;">Per il
biscotto sacher</span></i></b><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Ingredienti:</span></b><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">330gr burro<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">300gr
zucchero v<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">20gr liq
arancio<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">½ bacca
vaniglia<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">115gr polv
nocciola tostata<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">45gr cacao<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">100gr
tuorlo<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">265gr uova<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">115gr
zucchero<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">150gr
fecola<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">150gr
farina 00<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">7gr backing<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Procedimento:</span></b><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">1.<span class="apple-tab-span"> </span>Teglia
con carta forno e anello imburrato<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">2.<span class="apple-tab-span"> </span>Monto
burro con vaniglia e zucchero a velo. Aggiungo tuorli a filo<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">3.<span class="apple-tab-span"> </span>Monto
uova con zucchero<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">4.<span class="apple-tab-span"> </span>Metto
parte di schiuma sul burro per emulsionare meglio i grassi, poi procedo con
l’inserimento totale di della schiuma alternandola con le polveri setacciate
due volte. Posso anche passarlo in macchina velocemente per amalgamare meglio e
poi continuo con le schiume.<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">5.<span class="apple-tab-span"> </span>Metto in
anello fino a metà e cucino per 30 min 160°.<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">6.<span class="apple-tab-span"> </span>Appena
sfornato lascio rafreddare<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="color: #3d85c6; font-family: "Bradley Hand ITC"; font-size: 13.5pt;">GLASSA
CIOCCOLATO BRILLANTE</span></b><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">262,5gr
semolato<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">200gr
glucosio<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<i><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">-->
portare a bollore</span></i><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">300gr panna<span class="apple-converted-space"> </span><i>--> decuocere</i><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">90gr
cioccolato<span class="apple-converted-space"> </span><i>--> filtrare
composto caldo su ciocco</i><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">15gr
gelatina in fogli<span class="apple-converted-space"> </span><i>-->
inserire</i><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<i><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">fare
riposare in frigo per 12 ore. Quando è ora di glassare sciogliere nel microonde
ed utilizzare quando è ad una temperatura non superiore ai 30°</span></i><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><i><span style="color: #3d85c6; font-family: "Bradley Hand ITC"; font-size: 13.5pt;">BAGNA AL
RHUM</span></i></b><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;"> <o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">150gr
alcolato <o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">350gr
sciroppo 30bè<span class="apple-converted-space"> </span></span><i><span style="color: #e06666; font-family: "Bradley Hand ITC"; font-size: 10.0pt;">( la proporzione
è di 1250 gr di zucchero su 1000gr di acqua. far bollire finchè lo zucchero non
si scioglie poi spegnere e raffreddare)</span></i><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">500gr h2o<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<i><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">-->
unire tutti gli ingredienti e miscelare</span></i><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="color: #0b5394; font-family: "Bradley Hand ITC"; font-size: 13.5pt;">MONTAGGIO<o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Taglio il biscotto sacher in strati
di circa 0.4 cm .In un anello di metallo (con acetato), inserisco un primo disco di
biscotto bagnato al rhum e verso la
mousse all’albicocca fino a metà anello poi inserisco un secondo biscotto sacher con
un diametro leggermente inferiore e lo bagno; chiudo con la mousse all’albicocca
e metto tutto in freezer. Una volta sformata la mousse la glasso e decoro.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wQKOo4krOEonetXRtZ_lZmEolEoMD7CTodYA-R6Wgb34ZlZP9UgWspGBodX7oUZN0A-w2S45ekcP4cmuPAJWF-K4pe5IIqCZFibwwrLdPHXe6hprV8iQ4L_XXBtCfoGNbX3T_ojyijQc/s1600/IMG_20150724_174215.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wQKOo4krOEonetXRtZ_lZmEolEoMD7CTodYA-R6Wgb34ZlZP9UgWspGBodX7oUZN0A-w2S45ekcP4cmuPAJWF-K4pe5IIqCZFibwwrLdPHXe6hprV8iQ4L_XXBtCfoGNbX3T_ojyijQc/s320/IMG_20150724_174215.jpg" width="179" /></a><span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;"> </span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">La temperatura di servizio deve
essere 4° circa, quindi se dal freezer si passa in frigo, è possibile mangiarla
dopo almeno 4 ore, sennò si lascia a temperatura ambiente per circa 1 o 2 ore a
seconda della grandezza del dolce.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;"><br /></span></div>
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<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Enjoy!<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Aloha mahalo<o:p></o:p></span></div>
<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 13.5pt;">Arianna<o:p></o:p></span></div>
<b><i><span style="color: #3d85c6;"><br /></span></i></b>
<br />Anonymoushttp://www.blogger.com/profile/13768143631385249516noreply@blogger.com0tag:blogger.com,1999:blog-3628924285828432527.post-2664404462939052902015-05-24T17:53:00.003+02:002015-05-24T17:53:40.121+02:00LA MIA LINEA DI PASTICCERIA VEGANA<div align="center" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 7.7pt; text-align: center; vertical-align: baseline;">
<b><span style="font-family: 'Bradley Hand ITC'; font-size: 16pt;">LA
MIA LINEA DI PASTICCERIA VEGANA …UN
CONCETTO DI VITA MA ANCHE DI SALUTE!<o:p></o:p></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZnzPqwQ_v-hbEsTMyp82noxXtBM6fOgi6xoM331sQYaPp6oYAnulP-DNCFe_OmxPRMRYebwoVryOfHBMFi_ZB_56RAO62N_5iCB7zLbvj2Jz7YcJplRJ5mk1kVf1R9EXRTK65gd6PRhBI/s1600/IMG_8015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZnzPqwQ_v-hbEsTMyp82noxXtBM6fOgi6xoM331sQYaPp6oYAnulP-DNCFe_OmxPRMRYebwoVryOfHBMFi_ZB_56RAO62N_5iCB7zLbvj2Jz7YcJplRJ5mk1kVf1R9EXRTK65gd6PRhBI/s640/IMG_8015.JPG" width="478" /></a></div>
<div align="center" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 7.7pt; text-align: center; vertical-align: baseline;">
<b><span style="font-family: 'Bradley Hand ITC'; font-size: 16pt;"><br /></span></b></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 7.7pt; text-align: justify; vertical-align: baseline;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 16pt;">Mi sto sperimentando molto su questo tema
che trovo veramente una rivelazione dal punto di vista salutistico in quanto
non vengono impiegati grassi animali, molto dannosi per il colesterolo in
quanto saturi, ma allo stesso tempo si possono produrre delizie sopra ogni
aspettativa che eguagliano quelle tradizionali non vegane.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 7.7pt; text-align: justify; vertical-align: baseline;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 16pt;">Ho testato vari prodotti su non vegani,
quindi abituati ai sapori “animali”, sia su professionisti di pasticceria che
su gente al di fuori del settore e, ho rilevato un forte entusiasmo e
godevolezza sulla degustazione dei prodotti con conseguente incredulità sugli
ingredienti utilizzati.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 7.7pt; text-align: justify; vertical-align: baseline;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 16pt;">Da professionista di pasticceria, sto
studiando il tema e sperimentando cose nuove per allargare sempre di più la
gamma di prodotti di pasticceria da proporre in quanto sono fermamente convinta
che un piccolo miglioramento nell’alimentazione possa migliorare sia la nostra
salute che….. quella degli animali !<o:p></o:p></span></div>
<br />
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 7.7pt; text-align: justify; vertical-align: baseline;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 16pt;">potete vedere tutto su <a href="http://ariannaspastryexp.blogspot.it/2015/05/linea-vegan-di-pasticceria-mignon.html" target="_blank">Arianna's Pastry Experience </a>…..<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMRCpIMfsZj-ximicAzQvpI7X0s-b6gGbKI3r1eu-lWJAZuUv_7zYk5F-tiU_WwB-4L_Lq6eBpv-aD4Iv5mNEPO4BbQqknucLemXONemZDbEJsQ8t82QgoYJOFDFmOcBKJvuXj_aj3uDT0/s1600/IMG_8024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMRCpIMfsZj-ximicAzQvpI7X0s-b6gGbKI3r1eu-lWJAZuUv_7zYk5F-tiU_WwB-4L_Lq6eBpv-aD4Iv5mNEPO4BbQqknucLemXONemZDbEJsQ8t82QgoYJOFDFmOcBKJvuXj_aj3uDT0/s640/IMG_8024.JPG" width="640" /></a></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 7.7pt; text-align: justify; vertical-align: baseline;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 16pt;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 7.7pt; text-align: justify; vertical-align: baseline;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 16pt;">a presto!</span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 7.7pt; text-align: justify; vertical-align: baseline;">
<span style="font-family: 'Bradley Hand ITC'; font-size: 16pt;">Aloha Mahalo</span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 7.7pt; text-align: justify; vertical-align: baseline;">
<span style="font-family: Bradley Hand ITC;"><span style="font-size: 21.3333339691162px;">Arianna</span></span></div>
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<span style="font-family: 'Bradley Hand ITC'; font-size: 16pt;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/13768143631385249516noreply@blogger.com0tag:blogger.com,1999:blog-3628924285828432527.post-69920033459945052412015-03-14T19:24:00.000+01:002015-03-14T19:24:25.491+01:00SACHER VEGAN<div align="center" class="MsoNormal" style="text-align: center;">
<b><i><span style="font-family: "Comic Sans MS"; font-size: 18.0pt; line-height: 115%;">SACHER VEGAN ALLA PANNA DI SOIA<o:p></o:p></span></i></b></div>
<div class="MsoNormal" style="margin-left: 36.0pt; text-align: justify;">
<span style="font-family: "Comic Sans MS"; font-size: 12.0pt; line-height: 115%;">Una
deliziosa proposta interessante tutta vegana e quindi senza uova, latte, burro
e, anche se di origine vegetale, SENZA MARGARINA!!<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; text-align: justify;">
<span style="font-family: "Comic Sans MS"; font-size: 12.0pt; line-height: 115%;">Impasto
soffice e gustoso con farcitura di panna di soia montata zuccherata, glassa con
latte di soia e copertura fondente icam al maltitolo (zucchero ipocalorico
naturale). Bagnato con bagna all’arancia…..esperimento testato su non vegani e
riuscito molto bene, in linea generale si può mangiare un buon dolce anche
senza gli ingredienti principali della pasticceria.<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd7Bsk10eZEdXkMSP_BRFI0M5BLjd05XBfAZ01URVlm9E3ZzWaoOn6uxlYD_2GblG6TF2PxYOu9gSh7gnPdnJexPj1GguE8K64gD9Q0cunqbzHbItvgjfrllLdQMrSRQJqmGQyXTeOgeK9/s1600/IMG_7420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd7Bsk10eZEdXkMSP_BRFI0M5BLjd05XBfAZ01URVlm9E3ZzWaoOn6uxlYD_2GblG6TF2PxYOu9gSh7gnPdnJexPj1GguE8K64gD9Q0cunqbzHbItvgjfrllLdQMrSRQJqmGQyXTeOgeK9/s1600/IMG_7420.JPG" height="640" width="507" /></a></div>
<span style="font-family: "Comic Sans MS"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
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<b><span style="color: red; font-family: "Comic Sans MS";">Biscotto Sacher Vegan<o:p></o:p></span></b></div>
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<br /></div>
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<span style="font-family: "Comic Sans MS";">230gr farina 00<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS";">100gr zucchero<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS";">2 cucchiai di cacao<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS";">8gr lievito<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS";">55gr di olio di semi<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS";">230gr di latte di soia<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Comic Sans MS";">80gr di cioccolato fondente
fuso<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS";">50gr confettura di albicocche<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<b><i><u><span style="font-family: "Comic Sans MS";">Procedura<o:p></o:p></span></u></i></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Comic Sans MS";">Mescolo
assieme i primi 4 ingredienti, aggiungo i restanti e amalgamo bene l’impasto.<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS";">Vado in
forno con 45 minuti di cottura a 160° (ovviamente dipende dal forno). Una volta
cotto e sformato lo faccio raffreddare e poi lo taglio a metà.<o:p></o:p></span></div>
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<br /></div>
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<b><span style="color: red; font-family: "Comic Sans MS";">Glassa al cioccolato Vegan<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Comic Sans MS";">150gr cioccolato fondente al
maltitolo<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS";">75gr latte di soia<o:p></o:p></span></div>
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<br /></div>
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<b><i><u><span style="font-family: "Comic Sans MS";">Procedura<o:p></o:p></span></u></i></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Comic Sans MS";">Faccio
scaldare tutto assieme fino a creare una glassa morbida, liscia e omogenea.
Glassare a 32°/35° .<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="color: red; font-family: "Comic Sans MS";">Bagna all’arancia<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Comic Sans MS";">32gr cointreau<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Comic Sans MS";">80gr acqua<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS";">125gr sciroppo (scaldo fino a
bollore 200 di acqua e 150 di zucchero)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><i><u><span style="font-family: "Comic Sans MS";">Procedura<o:p></o:p></span></u></i></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Comic Sans MS";">Miscelo
tutto assieme<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><u><span style="color: red; font-family: "Comic Sans MS";">MONTAGGIO<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Comic Sans MS";">Tagliare a
metà la sacher e spalmare uno strato di 1cm circa di panna di soia montata
zuccherata. Rivestire tutto con uno strato sottile di panna per coprire i buchi
e mettere in frigo a raffreddare. Successivamente glassarla con glassa al
cioccolato.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Comic Sans MS";">A presto!<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS";">Aloha
mahalo<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: "Comic Sans MS";">Arianna<i><u><o:p></o:p></u></i></span></div>
Anonymoushttp://www.blogger.com/profile/13768143631385249516noreply@blogger.com0tag:blogger.com,1999:blog-3628924285828432527.post-2485369218452265342015-02-05T18:01:00.003+01:002015-02-05T18:01:25.574+01:00PICCOLA PASTICCERIA VEGAN...UN ASSAGGIOHola a tutti!<br />
oggi ho preparato un pò di piccola pasticceria vegana su richiesta di un amico vegano.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1BRQLrWg_28srfX2gXnZ79m1DZno9ryMLDTln4nEfGTKHdTpk32j_suetrLtncoOSuEDrcwb2SLYar7fGseGrW3oqaMSZ01wXykvvc6CbgW7u1sAlRSfvr3xKWYuwKD0B5zr5E1ILAIr/s1600/IMG_7354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1BRQLrWg_28srfX2gXnZ79m1DZno9ryMLDTln4nEfGTKHdTpk32j_suetrLtncoOSuEDrcwb2SLYar7fGseGrW3oqaMSZ01wXykvvc6CbgW7u1sAlRSfvr3xKWYuwKD0B5zr5E1ILAIr/s1600/IMG_7354.JPG" height="640" width="476" /></a></div>
<br />
<br />
<br />
<span style="font-family: 'Comic Sans MS'; font-size: 12pt; line-height: 115%; text-align: justify;"><br /></span>
<span style="font-family: 'Comic Sans MS'; font-size: 12pt; line-height: 115%; text-align: justify;">Vegano non sta solo ad identificare chi non si nutre di nessun ingrediente che sia di provenienza animale,
visto lo sfruttamento che c’è sull’animale stesso per l’ottenimento del
prodotto. Vegano è anche sinonimo di salute in quanto si escludono i grassi
animali che sono gli apportatori per eccellenza del colesterolo LDL, ossia
quello “cattivo”, quindi se vogliamo, può essere anche una buona abitudine,
soprattutto nella pasticceria, </span><br />
<span style="font-family: 'Comic Sans MS'; font-size: 12pt; line-height: 115%; text-align: justify;"><br /></span>
<br />
<b style="text-align: justify;"><i><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; line-height: 115%;">frollini
vegani al farro e cioccolato con ripieni di albicocca, arancia amara con
glassature di fondente e granella di mandorla e nocciola tostate</span></i></b><span style="font-family: 'Comic Sans MS'; font-size: 12pt; line-height: 115%; text-align: justify;"> </span><i style="text-align: justify;"><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; line-height: 115%;">per poi passare alle crostatine alle due
creme;</span></i><br />
<b style="text-align: justify;"><i><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; line-height: 115%;"><br /></span></i></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgroS0AihEdyfC1r3GNfB1snrUt0_7S8x9OCVV_zbvlvuouI-Qe9JwnKaUVIbI_MCnaE0PNFby94L7dHLXEDdh6Gqa5CrhiLQZOUNLXGuMFBG7EZjw2QPaIgTm_7w5xCLv4uuEJrenJihmd/s1600/IMG_7347.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgroS0AihEdyfC1r3GNfB1snrUt0_7S8x9OCVV_zbvlvuouI-Qe9JwnKaUVIbI_MCnaE0PNFby94L7dHLXEDdh6Gqa5CrhiLQZOUNLXGuMFBG7EZjw2QPaIgTm_7w5xCLv4uuEJrenJihmd/s1600/IMG_7347.JPG" height="238" width="320" /></a></div>
<b style="text-align: justify;"><i><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; line-height: 115%;"></span></i></b><br />
<b style="text-align: justify;"><i><b style="text-align: justify;"><i><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; line-height: 115%;"><br /></span></i></b></i></b>
<b style="text-align: justify;"><i><b style="text-align: justify;"><i><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; line-height: 115%;"><br /></span></i></b></i></b>
<b style="text-align: justify;"><i><b style="text-align: justify;"><i><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; line-height: 115%;"><br /></span></i></b></i></b>
<b style="text-align: justify;"><i><b style="text-align: justify;"><i><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; line-height: 115%;"><br /></span></i></b></i></b>
<b style="text-align: justify;"><i><b style="text-align: justify;"><i><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; line-height: 115%;"><br /></span></i></b></i></b>
<b style="text-align: justify;"><i><b style="text-align: justify;"><i><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; line-height: 115%;"><br /></span></i></b></i></b>
<b style="text-align: justify;"><i><b style="text-align: justify;"><i><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; line-height: 115%;"><br /></span></i></b></i></b>
<b style="text-align: justify;"><i><b style="text-align: justify;"><i><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; line-height: 115%;"><br /></span></i></b></i></b>
<b style="text-align: justify;"><i><b style="text-align: justify;"><i><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; line-height: 115%;"><br /></span></i></b></i></b>
<b style="text-align: justify;"><i><b style="text-align: justify;"><i><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; line-height: 115%;"><br /></span></i></b></i></b>
<b style="text-align: justify;"><i><b style="text-align: justify;"><i><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; line-height: 115%;"><br /></span></i></b></i></b>
<b style="text-align: justify;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX5e4-e1LQ3n0dj-ejD5SkUCCs0RgvyYwDN8QEwIlQWkVnA7rkhT_T9mB0LSZP3SO5KmLvCy_XOtd2_xP0E2tk_mZT0pi0P7FByhH-16BVDJUs3owhFeWk6lKHpjd7Wi1freukCUcyPFSe/s1600/IMG_7346.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/AVvXsEgX5e4-e1LQ3n0dj-ejD5SkUCCs0RgvyYwDN8QEwIlQWkVnA7rkhT_T9mB0LSZP3SO5KmLvCy_XOtd2_xP0E2tk_mZT0pi0P7FByhH-16BVDJUs3owhFeWk6lKHpjd7Wi1freukCUcyPFSe/s1600/IMG_7346.JPG" height="297" width="400" /></a><b style="text-align: justify;"><i><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; line-height: 115%;"><br /></span></i></b></i></b><br />
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<b style="text-align: justify;"><i>crostatina
di farro e cacao glassata nel girotorta al fondente e granella di mandola,
farcitura di crema pasticcera al limone e vaniglia con cubetti di mela
caramellata con zucchero di canna demerara, vaniglia bourbon e sfumata con grappa
barriche</i></b><br />
<b><i><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: IT; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></i></b>
<b><i><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: IT; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></i></b>
<b><i><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: IT; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></i></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwhtEdu7VmQY6SB12724m9SJGSfRGW06IKJ_Y4yOHxbvHEdolUCgJeOeUZwVqjeZ8MMeKMZh-cYEQV4cRLiMJuAiZBdV_skZHVdvlMJkYfnvhAXSaZT9PS46SVOQ5nWkX8lMS78CVGLrOn/s1600/IMG_7354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwhtEdu7VmQY6SB12724m9SJGSfRGW06IKJ_Y4yOHxbvHEdolUCgJeOeUZwVqjeZ8MMeKMZh-cYEQV4cRLiMJuAiZBdV_skZHVdvlMJkYfnvhAXSaZT9PS46SVOQ5nWkX8lMS78CVGLrOn/s1600/IMG_7354.JPG" height="320" width="238" /></a></div>
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<b><i><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: IT; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></i></b>
<b><i><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: IT; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></i></b>
<b><i><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: IT; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">crostatina
di farro e cacao glassata nel girotorta al fondente e granella di nocciola,
farcitura di crema pasticcera al cioccolato e lamponi freschi glassati con
fondente.</span></i></b><br />
<b><i><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: IT; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></i></b>
<b><i><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: IT; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></i></b>
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<b><i><span style="font-family: "Bradley Hand ITC"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: IT; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></i></b>
<b><i><span style="font-family: 'Bradley Hand ITC'; line-height: 115%;"><span style="font-size: 12pt;">se volete approfondire potete trovare l'articolo su </span><a href="http://ariannaspastryexp.blogspot.it/2015/02/pasticceria-veganqualche-proposta.html" target="_blank"><span style="font-size: x-large;">arianna's pastry expexperience</span></a></span></i></b>Anonymoushttp://www.blogger.com/profile/13768143631385249516noreply@blogger.com0tag:blogger.com,1999:blog-3628924285828432527.post-91264091579551539142015-01-27T18:14:00.002+01:002015-01-27T18:14:44.541+01:00MONOPORZIONE DI MODERNA AL PIATTO: L'INCONTRO DI MOUSSE E FROLLA MONTATA AL CIOCCOLATO, NOCCIOLE E ARANCIA<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkxDGtdky0B6stEuljl9jJeZBQwW3Ubi70Sjyw0iQiij9a2zMnD8WGA3Jkl4U7ZN7QSf50T3K8hyAyBF9XT6Yj9WWTtIsiXp0mRTqQ6ucB9fr3fpH6_UyPSyfgDPdSsYDFTYVW4eSCuQK/s1600/1451459_771808112877566_8277953118027897894_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkxDGtdky0B6stEuljl9jJeZBQwW3Ubi70Sjyw0iQiij9a2zMnD8WGA3Jkl4U7ZN7QSf50T3K8hyAyBF9XT6Yj9WWTtIsiXp0mRTqQ6ucB9fr3fpH6_UyPSyfgDPdSsYDFTYVW4eSCuQK/s1600/1451459_771808112877566_8277953118027897894_n.jpg" height="426" width="640" /></a></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; line-height: 115%;">BUONASERATA A TUTTI QUELLI CHE DA TANTO ASPETTANO LA </span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; line-height: 115%;">PUBBLICAZIONE DI QUALCHE POST…SONO QUI PER QUESTO !!<o:p></o:p></span></div>
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<span style="font-family: 'Bradley Hand ITC'; line-height: 115%;"><span style="font-size: 14pt;">POTRETE VEDERE LE MIE CREAZIONI E SUGGERIMENTI DI
PASTICCERIA </span></span></div>
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<span style="font-family: 'Bradley Hand ITC'; line-height: 115%;"><span style="font-size: 14pt;">SU </span><b><span style="font-size: large;">ARIANNA'S PASTRY EXPERIENCE</span></b></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; line-height: 115%;">OGGI VI PROPONGO UNA <b>MONOPORZIONE AL PIATTO DI MOUSSE ALLA
PESCA E MASCARPONE SU UNA FROLLA MONTATA AL CIOCCOLATO</b>, ARANCIA E NOCCIOLE,
GLASSATA CON GLASSA LUCIDA ALLA PESCA! (<o:p></o:p></span><a href="http://ariannaspastryexp.blogspot.it/2015/01/le-torte-moderneuna-monoporzione-al.html" target="_blank">ARIANNA'S PASTRY EXPERIENCE</a>)</div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; line-height: 115%;">BUONA LETTURA E …ASSAGGIO<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; line-height: 115%;">A PRESTO!<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; line-height: 115%;">ALOHA MAHALO<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; line-height: 115%;">ARIANNA<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/13768143631385249516noreply@blogger.com0tag:blogger.com,1999:blog-3628924285828432527.post-5287967004908932522014-10-06T19:34:00.000+02:002014-10-06T19:34:06.618+02:00UNA SALATA....BREZZA MEDITERRANEA
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; line-height: 115%; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Oggi
voglio uscire con un pezzo di pasticceria salata che ho preparato in diverse
versioni tutte molto gustose e stuzzicanti, per voi una deliziosa tartelletta
di frolla salata ideale per un aperitivo! <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<b><span lang="it" style="font-family: Papyrus; font-size: 12pt; line-height: 115%; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">BREZZA MEDITERRANEA<o:p></o:p></span></b></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; line-height: 115%; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Si tratta di un mignon a
base di frolla salata al parmigiano deliziosa e saporita, farcita con una
mousse delicata al pesto di pistacchi e pinoli, guarnito con una fettina di
pomodoro saporito e rinfrescante. Risulta essere infatti un prodotto finito
molto friabile ma allo stesso tempo perfetto per ricevere farcie umide che
trovano il giusto terreno. La nostra farcia infatti è rappresentata
dall’incontro tra una massa abbastanza ferma, per la presenza di ricotta e di
panna che vengono assieme mixate, con un’emulsione tra olio, frutta secca,
parmigiano e una piccola parte di panna. La guarnizione di pomodorino non è
inserita solo per dare un tocco di colore al mignon, ma per conferire sapore
stuzzicante a tutto l’insieme; infatti il pomodoro viene preparato a confit,
quindi essiccato in forno per qualche ora con tutti gli aromi e i profumi, che
non sono a contatto diretto con il pomodoro ma che lo vanno ad insaporire.<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; line-height: 115%; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Le <b>preparazioni </b>da
fare sono la frolla salata, la farcitura mousse al pesto , il pomodoro a
confit.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><u><span lang="it" style="color: #548dd4; font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus; mso-themecolor: text2; mso-themetint: 153;">Per
la frolla salata<o:p></o:p></span></u></i></b></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Ingredienti:<o:p></o:p></span></b></div>
<br />
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">320gr
farina 00<o:p></o:p></span></div>
<br />
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">35gr
fecola<o:p></o:p></span></div>
<br />
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">200gr
burro<o:p></o:p></span></div>
<br />
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">70gr
zucchero<o:p></o:p></span></div>
<br />
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">36gr
parmigiano grattuggiato<o:p></o:p></span></div>
<br />
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">70gr
uova<o:p></o:p></span></div>
<br />
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">54gr
tuorlo<o:p></o:p></span></div>
<br />
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">15gr
sale<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">1gr
noce moscata<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;"><o:p> </o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Procedimento:<o:p></o:p></span></b></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Impastare
metodo classico (burro e zucchero poi uova e tuorli<span style="mso-spacerun: yes;"> </span>con sale, alla fine farina, fecola,
parmigiano, latte in polvere e noce moscata)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: justify;">
<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><u><span lang="it" style="color: #548dd4; font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus; mso-themecolor: text2; mso-themetint: 153;">Per
la mousse al pesto di pinoli e pistacchi<o:p></o:p></span></u></i></b></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBmDU9CwivIXM22DB-8cWImJV6jdhQkgtmTHkpuwiCHGgJx5cpDfaznn8B91PG9Yj8tX-12G__gCcURxMvebunAYFn9N1e13aktgq8efKqoMzzrmt7EVBDsl6FeEUgcFTuFMSgDSDT908F/s1600/pomodori+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBmDU9CwivIXM22DB-8cWImJV6jdhQkgtmTHkpuwiCHGgJx5cpDfaznn8B91PG9Yj8tX-12G__gCcURxMvebunAYFn9N1e13aktgq8efKqoMzzrmt7EVBDsl6FeEUgcFTuFMSgDSDT908F/s1600/pomodori+1.jpg" height="239" width="320" /></a></div>
<div class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Ingredienti:<o:p></o:p></span></b></div>
<br />
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">200gr
ricotta di mucca<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: justify;">
<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">15gr
olio di oliva<o:p></o:p></span></div>
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<div class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: justify;">
<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">15gr
parmigiano<o:p></o:p></span></div>
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<div class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: justify;">
<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Sale
q.b.<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Basilico
un mazzetto<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: justify;">
<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">20gr
pinoli<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">20
gr pistacchi tostati e sgusciati<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">80gr
Panna fresca<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Procedimento:<o:p></o:p></span></b></div>
<br />
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">1.<span style="mso-tab-count: 1;"> </span>Inserire nel mixer sale, parmigiano
pinoli e pistacchi, una volta che tutto è stato sminuzzato inserire il basilico
e dare l’ultima mixata per pochi secondi fino all’ottenimento di una cremina
densa<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: justify;">
<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">2.<span style="mso-tab-count: 1;"> </span>Nel mixer pulito inserire la ricotta
e la panna e creare una crema e poi montare con la foglia in planetaria<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: justify;">
<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">3.<span style="mso-tab-count: 1;"> </span>Unire il composto di pesto a quello
di ricotta e dressare con sac a poche nelle tartellette<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: justify;">
<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><u><span lang="it" style="color: #548dd4; font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus; mso-themecolor: text2; mso-themetint: 153;">Per
la guarnizione con pomodori confit<o:p></o:p></span></u></i></b></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYY5kNSKkyVeOmdFhvAJ78V4SzgKg9S4emmfLPfMQIvd_4amwmsqPMS2W2gmXKbeI6NA9zDoZ_pFTL22gmbVGM88i3rsoNqExah-GusPpVyw2TRs4VgVV3tRgGtU0hmHZPpD8PWHM6g1t0/s1600/pomodori2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYY5kNSKkyVeOmdFhvAJ78V4SzgKg9S4emmfLPfMQIvd_4amwmsqPMS2W2gmXKbeI6NA9zDoZ_pFTL22gmbVGM88i3rsoNqExah-GusPpVyw2TRs4VgVV3tRgGtU0hmHZPpD8PWHM6g1t0/s1600/pomodori2.jpg" height="320" width="239" /></a></div>
<div class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Ingredienti:<o:p></o:p></span></b></div>
<br />
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">5
pomodori<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Zucchero
di canna grezzo mascobado q.b.<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Sale
q.b<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">4
spicchi di aglio<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Timo
q.b.<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Basilico
qualche foglia<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Olio
di oliva extra vergine della Basilicata q.b<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;"><o:p> </o:p></span></div>
<div class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Procedimento <o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: justify;">
<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">1.<span style="mso-tab-count: 1;"> </span>Tagliare a metà i pomodori ed
estrarre i semi <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: justify;">
<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">2.<span style="mso-tab-count: 1;"> </span>Disporli su carta da forno con le
erbe aromatiche, olio sale e zuccheroo e infornare per 4/5 ore a temperatura
bassa (100°C) fino a che non diventino secchi<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: justify;">
<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">3.<span style="mso-tab-count: 1;"> </span>Lasciare raffreddare e insaporire<o:p></o:p></span></div>
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt 18pt; mso-layout-grid-align: none; mso-pagination: none;">
<b><span lang="it" style="color: #0070c0; font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010;">MONTAGGIO DEL MIGNON</span></b></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjY2-yVt1jSVHvYrf_RYA8gslKmMEpcAJMHpnwZ0z_rOCb21gT1SeYlSnaMZVD5AoYKjGNUs5Elpj40tMN0PtC1oQck9lz5BmbPDsGx7B8VyNaJ0LFSFQsR0u3FgNJnhF9GJ8iY6KdcXCG/s1600/tartelletta+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjY2-yVt1jSVHvYrf_RYA8gslKmMEpcAJMHpnwZ0z_rOCb21gT1SeYlSnaMZVD5AoYKjGNUs5Elpj40tMN0PtC1oQck9lz5BmbPDsGx7B8VyNaJ0LFSFQsR0u3FgNJnhF9GJ8iY6KdcXCG/s1600/tartelletta+2.jpg" height="239" width="320" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt 18pt; mso-layout-grid-align: none; mso-pagination: none;">
<b><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Calibri;">1.<span style="mso-tab-count: 1;"> </span>Riempire sac
a poche con mousse al pesto di pinoli e pistacchi, inserendo una bocchetta
rigata nr 8</span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt 18pt; mso-layout-grid-align: none; mso-pagination: none;">
<b><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Calibri;">2.<span style="mso-tab-count: 1;"> </span>Dressare la
farcitura nella tartelletta creando uno spuntone<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt 18pt; mso-layout-grid-align: none; mso-pagination: none;">
<b><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Calibri;">3.<span style="mso-tab-count: 1;"> </span>Guarnire con
una strisciola di pomodoro a confit e due pinoli<o:p></o:p></span></b></div>
<br />
<br />
<br />
<div class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: justify;">
<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010;">Ottimo anche in versione
quiche e torta salata..da provare!!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: justify;">
<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010;">Aloha mahalo<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: justify;">
<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010;">Arianna<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/13768143631385249516noreply@blogger.com0tag:blogger.com,1999:blog-3628924285828432527.post-74490536019571398552014-10-01T00:24:00.000+02:002014-10-01T00:24:13.791+02:00SELVA OSCURA
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-layout-grid-align: none; mso-pagination: none;">
<span lang="it" style="font-family: Papyrus; font-size: 12pt; line-height: 115%; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Aloha!
visto che le torte all'italiana sono tra quelle che piacciono di più sia in
Italia che all'estero, vi propongo una variante della classica foresta
nera....<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div align="center" class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-layout-grid-align: none; mso-pagination: none; text-align: center;">
<b><span lang="it" style="font-family: Papyrus; line-height: 115%; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;"><span style="font-size: large;">SELVA OSCURA</span></span></b></div>
<div align="center" class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-layout-grid-align: none; mso-pagination: none; text-align: center;">
<b><span lang="it" style="font-family: Papyrus; font-size: 12pt; line-height: 115%; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;"><o:p></o:p></span></b> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfdjMeKhAiRjM1wFo8w0SBgOZKFtPI14LJHkvdRmjpF6YnpkRJtNfWEneMSRJJbOYGQTtuDUZWakpEhHVxyOVQScnZrhZspxTswX_5kbqfXpxSTY2DOs7_HkCOD1G9kpj_s7h5MuE8h_S/s1600/selva+nera.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfdjMeKhAiRjM1wFo8w0SBgOZKFtPI14LJHkvdRmjpF6YnpkRJtNfWEneMSRJJbOYGQTtuDUZWakpEhHVxyOVQScnZrhZspxTswX_5kbqfXpxSTY2DOs7_HkCOD1G9kpj_s7h5MuE8h_S/s1600/selva+nera.JPG" height="478" width="640" /></a></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; line-height: 115%; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">classica
e semplice ma allo stesso tempo buona e leggera che risulta ideale dopo un
ricco pasto perchè scivola piacevolmente tra le papille gustative allietandole
piacevolmente...soffice e delicata. <o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; line-height: 115%; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Le <b>preparazioni
</b>da fare sono un pan di spagna al cacao, la farcitura di chantilly , la
bagna al caffè e la glassa al cioccolato fondente.<o:p></o:p></span></div>
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<b><i><span lang="it" style="color: #4f81bd; font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Per il pan di spagna al cacao<o:p></o:p></span></i></b></div>
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<b><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Ingredienti:<i><o:p></o:p></i></span></b></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">300gr<span style="mso-spacerun: yes;"> </span>uova<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">24gr
cacao<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">180gr
zucchero<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">87gr
farina<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">36gr
fecola</span></div>
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<b><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Procedimento:<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span lang="it" style="font-family: Symbol; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Montare
le uova con lo zucchero.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="it" style="font-family: Symbol; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Inserire
le polveri mescolando dal basso verso l’alto<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="it" style="font-family: Symbol; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Infornare
per circa 35 minuti a160°<o:p></o:p></span></div>
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<b><i><span lang="it" style="color: #4f81bd; font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Per la chantilly<o:p></o:p></span></i></b></div>
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<b><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Ingredienti:</span></b><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;"><o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">500gr<span style="mso-spacerun: yes;"> </span>panna fresca<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">100gr
zucchero a velo ( o in base alla dolcezza che si vuole ottenere<o:p></o:p></span></div>
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<b><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Procedimento:<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span lang="it" style="font-family: Symbol; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">montare
bene la panna con lo zucchero a velo<o:p></o:p></span></div>
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<b><i><span lang="it" style="color: #4f81bd; font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;"><span style="mso-spacerun: yes;"> </span>Per la bagna al caffè<o:p></o:p></span></i></b></div>
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<b><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Ingredienti:</span></b><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;"><o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">3
tazzine di caffe <o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">acqua
per diluire in base all'intensità voluta<o:p></o:p></span></div>
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<b><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Procedimento:<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span lang="it" style="font-family: Symbol; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Symbol; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">diluire
acqua con caffè freddo zuccherato<b><i><o:p></o:p></i></b></span></div>
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<b><i><span lang="it" style="color: #4f81bd; font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">per la glassa lucida al cioccolato
fondente<o:p></o:p></span></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimP64ymJgfiJ_4wYqwPNGQuYOJg09A681WuZGFMxtkiof59gUdgeOcun2rbyrZR7XRWZIgfyeyVcV8equMx_ZyDtomGh0EVvVo5Ugav7tuvp7A7Uah1yaIlmPLfNivXmRTsXTa7ZXKCjh2/s1600/ciocco.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimP64ymJgfiJ_4wYqwPNGQuYOJg09A681WuZGFMxtkiof59gUdgeOcun2rbyrZR7XRWZIgfyeyVcV8equMx_ZyDtomGh0EVvVo5Ugav7tuvp7A7Uah1yaIlmPLfNivXmRTsXTa7ZXKCjh2/s1600/ciocco.jpg" height="200" width="200" /></a></div>
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<b><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Ingredienti:<o:p></o:p></span></b></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">240gr
acqua<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">300gr
zucchero semolato<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">100gr
cacao<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">200gr
panna<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">15gr
gelatina<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">75gr
acqua per gelatina<o:p></o:p></span></div>
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<b><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">Procedimento <o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span lang="it" style="font-family: Symbol; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">mettere
sul fuoco i primi quattro ingredienti e portare a bollore. spegnere<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt 36pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span lang="it" style="font-family: Symbol; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">quando
arriva sui 70° inserire la gelatina precedentemente sciolta nei 75gr di acqua. <o:p></o:p></span></div>
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<b><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">NB</span></b><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">. la
quantità della <b><i>colla di pesce </i></b>è nella corretta proporzione di 1:5
sull'acqua, quindi, una volta reidratata, si può preventivamente sciogliere il
tutto in microonde per 5/10sec per inserirla nel composto già sciolta.<o:p></o:p></span></div>
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<b><i><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">la glassa </span></i></b><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: Papyrus;">va preparata il giorno precedente all'utilizzo e deve
essere tenuta in frigo con la pellicola. il giorno successivo si riscalda in
microonde fino a riportala allo stato liquido e ad una temperatura non
superiore ai 32°.<o:p></o:p></span></div>
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<b><span lang="it" style="color: #0070c0; font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: "Times New Roman";"><o:p> </o:p></span></b></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt 18pt; mso-layout-grid-align: none; mso-pagination: none;">
<b><span lang="it" style="color: #0070c0; font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: "Times New Roman";">MONTAGGIO DEL DOLCE<o:p></o:p></span></b></div>
<br />
<ol start="1" style="margin-top: 0cm;" type="1">
<li class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; text-align: justify;"><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: "Times New Roman";">tagliare
il pan di spagna in tre strati regolari (circa 1cm/0.8cm ogni strato)<o:p></o:p></span></li>
<li class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; text-align: justify;"><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: "Times New Roman";">bagnare il
primo strato con la bagna al caffè e fare uno strato di panna di meno di
un cm di spessore. <o:p></o:p></span></li>
<li class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; text-align: justify;"><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: "Times New Roman";">Appoggiare,
pressando lievemente, l’altro strato di pan di spagna e ripetere l’operazione
al punto due.<o:p></o:p></span></li>
<li class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; text-align: justify;"><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: "Times New Roman";">A questo
punto stuccare la torta con un sottile strato di panna per regolarizzare
le superfici e riporre in frigorifero per circa 30 minuti o in freezer per
15 minuti in modo che la panna non si scaldi e svolga appieno la sua
funzione stuccante.<o:p></o:p></span></li>
<li class="MsoNormal" style="-ms-text-justify: inter-ideograph; line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; text-align: justify;"><span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: "Times New Roman";">Glassare ,
su una griglia, con la glassa a temperatura 30°. Riporre in frigorifero perché
si stabilizzi.<o:p></o:p></span></li>
</ol>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: "Times New Roman";"><o:p> </o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: "Times New Roman";">Provatela!<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: "Times New Roman";"><o:p> </o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: "Times New Roman";">Aloha mahalo<o:p></o:p></span></div>
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<span lang="it" style="font-family: Papyrus; font-size: 12pt; mso-ansi-language: #0010; mso-bidi-font-family: "Times New Roman";">Arianna<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/13768143631385249516noreply@blogger.com0tag:blogger.com,1999:blog-3628924285828432527.post-11596383163088911662014-09-28T20:20:00.000+02:002014-09-28T20:22:57.324+02:00DI NUOVO IN PISTA! SI CHIUDE L'ESTATE CON UN GUSTOSO.... BRIO ESTIVO!!!!<br />
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<span style="font-family: Papyrus;"><span style="font-size: large;">Ciao a tutti! Sono ritornata
dopo un lungo periodo massacrante in cui però ho raggiunto il mio obiettivo
primario…diventare una Pasticcera professionista ed avere il mio diploma tanto
sofferto!<o:p></o:p></span></span></div>
<span style="font-size: large;"></span><br />
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<span style="font-family: Papyrus;"><span style="font-size: large;">Per <span style="mso-spacerun: yes;"> </span>salutare l’estate e rendere piacevole il mio
ritorno vi voglio proporre una fresca torta all’italiana colorata e deliziosa…ecco
a voi <b style="mso-bidi-font-weight: normal;">BRIO ESTIVO…..<o:p></o:p></b></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus;"><o:p> </o:p></span></b><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBSpobbwMpwCwJvzUubLLypDtKCZ9aLxyy64Y68vZq4BX99NjvKb8pbOBkDyFntzJ8e4X7_9cXUJMetVb7M1WTu_AHbTQ1PG3Tymmy2CX-W2ebHcHrP3WodFor6jtwDJ4rR3xFvMkT04b/s1600/15257_771808079544236_9176476479421685474_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBSpobbwMpwCwJvzUubLLypDtKCZ9aLxyy64Y68vZq4BX99NjvKb8pbOBkDyFntzJ8e4X7_9cXUJMetVb7M1WTu_AHbTQ1PG3Tymmy2CX-W2ebHcHrP3WodFor6jtwDJ4rR3xFvMkT04b/s1600/15257_771808079544236_9176476479421685474_n.jpg" height="426" width="640" /></a></span></b></div>
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<span style="font-family: Papyrus;"><span style="font-size: large;">Il lampone, gratifica la
gola, energico e saporito, che da quel tocco di briosità ad un dolce classico
all’italiana rendendolo vivo e personale. In questo dolce il lampone si
presenta in modo ricorrente sotto forma di purea nella chantilly, nel frutto
semicandito sopra lo strato della crema vaniglia e limone, e fresco come
decorazione finale. E’ una torta da credenza composta da pan di spagna tagliato
in 3 strati ed ammorbidito con bagna alla vaniglia, da crema leggera alla
vaniglia e limone e da una chantilly ai lamponi. Decorata con<span style="mso-spacerun: yes;"> </span>un gelee di lampone e la meringa italiana sul
bordo. Il pan di spagna che viene utilizzato è costituito da una massa media
dove su 300gr di liquidi (uova) abbiamo il 82% di polveri (farina e fecola) e
67% di zucchero; quindi si tratta di un prodotto finito che mi dà la giusta
consistenza ed equilibrio per ricevere bagna e farcitura. Per quanto riguarda
il gelèe contiene una quantità bilanciata di colla di pesce in modo da renderlo
morbido e piacevole e non gommoso ed “estraneo” al resto del dolce. La meringa
italiana, a decorazione della torta, non influisce in modo notevole nel gusto
del dolce e si percepisce solo in finale lasciando quel tocco di dolcezza
”caramellata” che non dispiace<o:p></o:p></span></span></div>
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<b><i><span style="color: #4f81bd; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: Calibri;">Per il pan di spagna<o:p></o:p></span></i></b></div>
</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDZguNodGdiGwS5C1SeI0Znm3yXULjFjuDS-6K9l1HKsOIxwbBq8WxOyUKU1oUWnHa4QKAvCMVzfaZ0n851zebSKK-JdSo3dQEWstryvgN5_8G0W615v4558LRPc0DQdi6Abfcu9gtLJU/s1600/pds.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDZguNodGdiGwS5C1SeI0Znm3yXULjFjuDS-6K9l1HKsOIxwbBq8WxOyUKU1oUWnHa4QKAvCMVzfaZ0n851zebSKK-JdSo3dQEWstryvgN5_8G0W615v4558LRPc0DQdi6Abfcu9gtLJU/s1600/pds.jpg" height="149" width="200" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Ingredienti:</span></b><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: Calibri;"><o:p></o:p></span></i></b></div>
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<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">300gr<span style="mso-spacerun: yes;"> </span>uova<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">5gr<span style="mso-spacerun: yes;"> </span>aceto<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">1gr sale<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">200gr zucchero<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">200gr farina<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">50gr fecola<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Procedimento:<o:p></o:p></span></b></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt 54pt; mso-list: l4 level1 lfo3; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Montare le uova con lo
zucchero, l’aceto, il limone e il sale<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt 54pt; mso-list: l4 level1 lfo3; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Inserire le polveri mescolando
dal basso verso l’alto<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt 54pt; mso-list: l4 level1 lfo3; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Infornare per circa 35 minuti
a160°<o:p></o:p></span></div>
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<b><i><span style="color: #4f81bd; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: Calibri;">Per lamponi semi canditi<o:p></o:p></span></i></b></div>
</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFK5CwTSkyK69Gv6DzLyEuU311sfN_CscO8ZJ9eTUt8T9drLh-GJufQSpt5eQZ2dhhD3JNBr0U-QYypW8CuInwtISkiDgdE5PnmBSxrp3XSYwJOyhTTaKnWaWYk8PrqrT49NVgKU6c2CM0/s1600/mimosa+scacchiera.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFK5CwTSkyK69Gv6DzLyEuU311sfN_CscO8ZJ9eTUt8T9drLh-GJufQSpt5eQZ2dhhD3JNBr0U-QYypW8CuInwtISkiDgdE5PnmBSxrp3XSYwJOyhTTaKnWaWYk8PrqrT49NVgKU6c2CM0/s1600/mimosa+scacchiera.JPG" height="157" width="200" /></a></div>
<b style="mso-bidi-font-weight: normal;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Ingredienti:</span></b><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;"><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; mso-layout-grid-align: none; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">200gr<span style="mso-spacerun: yes;"> </span>lamponi<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">265gr acqua<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">331gr zucchero<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">16gr triple sec<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">4gr succo limone<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Procedimento:<o:p></o:p></span></b></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt 54pt; mso-list: l3 level1 lfo5; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Fare uno sciroppo con acqua e
zucchero e portarlo a bollore.<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt 54pt; mso-list: l3 level1 lfo5; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Inserire i lamponi congelati e
spegnere il fuoco<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt 54pt; mso-list: l3 level1 lfo5; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Quando fredda, inserire il
triple sec e chiudere in recipiente ed utilizzare dopo minimo 2 giorni affinchè
si insaporisca. Riporre in frigorifero<o:p></o:p></span></div>
<br />
<div style="margin-left: 0cm; margin-right: 46.8pt; mso-border-bottom-alt: solid #4F81BD .5pt; mso-element: para-border-div; padding: 0cm 0cm 4pt;">
<div class="MsoNormal" style="border: currentColor; line-height: normal; margin: 10pt 0cm 0pt; mso-border-bottom-alt: solid #4F81BD .5pt; mso-padding-alt: 0cm 0cm 4.0pt 0cm; padding: 0cm;">
<b><i><span lang="it" style="color: #4f81bd; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Per crema leggera al limone<o:p></o:p></span></i></b></div>
</div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhruT_bib_E9WIdvXJ8j6UmKbIyKVBtSDcgPm8nl6dXlCQ5Py00uAsnSwazJTGrFnhA-scrXtPlpGIXVWtA_RNMnoRhD1e0WP8EDo2j3tzW4ncMvAaIOdttxmumxE1KjHi2e2LQxGgiTaXI/s1600/limo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhruT_bib_E9WIdvXJ8j6UmKbIyKVBtSDcgPm8nl6dXlCQ5Py00uAsnSwazJTGrFnhA-scrXtPlpGIXVWtA_RNMnoRhD1e0WP8EDo2j3tzW4ncMvAaIOdttxmumxE1KjHi2e2LQxGgiTaXI/s1600/limo.jpg" height="103" width="200" /></a></div>
<b style="mso-bidi-font-weight: normal;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Ingredienti:</span></b><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;"><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">204 gr latte<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">138gr panna<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">150gr tuorli<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">84gr zucchero<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Limone scorza <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Succo di mezzo limone<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Vaniglia<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">50gr amido di riso<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">20gr farina 00<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;"><span style="mso-spacerun: yes;"> </span>20gr
burro<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">5gr gelatina<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">25gr acqua per gelatina<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">200gr panna semimontata<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Procedimento:<o:p></o:p></span></b></div>
<br />
<ol start="1" style="margin-top: 0cm;" type="1">
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo4; text-align: justify;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">bollire il latte
con la vaniglia e la scorza di limone<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo4; text-align: justify;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">a parte miscelare
i tuorli con lo zucchero e l’amido<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo4; text-align: justify;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">versarvi il latte
bollente in 3 parti miscelando con l’aiutino di un frustino.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo4; text-align: justify;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Riportare tutto
sul fuoco fino a completa struttura<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo4; text-align: justify;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">aggiungervi il
succo di mezzo limone, il limone grattuggiato e il burro<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo4; text-align: justify;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">pesare 250gr di
crema e aggiungervi<span style="mso-spacerun: yes;"> </span>la gelatina
sciolta<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo4; text-align: justify;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Riporre la crema
in 1 contenitore con pellicola a contatto fino a quando il composto non
avrà raggiunto i 32° ed aggiungervi la panna semimontata</span></li>
</ol>
<br />
<div style="margin-left: 46.8pt; margin-right: 46.8pt; mso-border-bottom-alt: solid #4F81BD .5pt; mso-element: para-border-div; padding: 0cm 0cm 4pt;">
<div class="MsoNormal" style="border: currentColor; line-height: normal; margin: 10pt 0cm 0pt; mso-border-bottom-alt: solid #4F81BD .5pt; mso-padding-alt: 0cm 0cm 4.0pt 0cm; padding: 0cm;">
<b><i><span lang="it" style="color: #4f81bd; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">per la chantilly al lampone<o:p></o:p></span></i></b></div>
</div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Ingredienti:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">300gr panna montata a lucido<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">7gr gelatina<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">35gr acqua per gelatina<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">150gr di polpa di lampone<o:p></o:p></span></div>
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Procedimento <o:p></o:p></span></b></div>
<br />
<ol start="1" style="margin-top: 0cm;" type="1">
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; text-align: justify;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Scaldare la polpa
di lamponi a 40° ed aggiungervi la gelatina idratata e sciolta<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; text-align: justify;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Montare la panna
a lucido<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; text-align: justify;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Quando il
composto avrà raggiunto i 32°, inserire la panna semimontata<o:p></o:p></span></li>
</ol>
<br />
<div style="border-color: currentColor currentColor rgb(79, 129, 189); border-style: none none solid; border-width: medium medium 1pt; margin-left: 46.8pt; margin-right: 46.8pt; mso-border-bottom-alt: solid #4F81BD .5pt; mso-element: para-border-div; padding: 0cm 0cm 4pt;">
<div class="MsoNormal" style="border: currentColor; line-height: normal; margin: 10pt 0cm 0pt; mso-border-bottom-alt: solid #4F81BD .5pt; mso-padding-alt: 0cm 0cm 4.0pt 0cm; padding: 0cm;">
<b><i><span lang="it" style="color: #4f81bd; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Per la bagna alla vaniglia<o:p></o:p></span></i></b></div>
</div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1HCfo_RtW_iKyK8kCc4Wg_YNtp3I3nnYlrWc4hn9eqgP_GLKJ6L7ZkHgr33UP0zsWZWXgZBf2JKvlId5yidoyRmspfilvnn5NP1tWuHfHZt5afSz66xBDPNQAczH3NVXuxJbYXw2x8Jx/s1600/vani.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1HCfo_RtW_iKyK8kCc4Wg_YNtp3I3nnYlrWc4hn9eqgP_GLKJ6L7ZkHgr33UP0zsWZWXgZBf2JKvlId5yidoyRmspfilvnn5NP1tWuHfHZt5afSz66xBDPNQAczH3NVXuxJbYXw2x8Jx/s1600/vani.jpg" height="178" width="200" /></a></div>
<b style="mso-bidi-font-weight: normal;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Ingredienti:</span></b><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;"><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">100gr zucchero <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">100gr acqua<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">1 scorza di arancia<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">1 baccello di vaniglia<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">50gr liquore alla vaniglia<o:p></o:p></span></div>
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Procedimento:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt 36pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Preparare lo sciroppo facendo bollire acqua e zucchero, scorza di arancio e
vaniglia. Far raffreddare ed aggiungervi il liquore alla vaniglia. Aggiungere altri
150gr di acqua <o:p></o:p></span></div>
<br />
<div style="border-color: currentColor currentColor rgb(79, 129, 189); border-style: none none solid; border-width: medium medium 1pt; margin-left: 46.8pt; margin-right: 46.8pt; mso-border-bottom-alt: solid #4F81BD .5pt; mso-element: para-border-div; padding: 0cm 0cm 4pt;">
<div class="MsoNormal" style="border: currentColor; line-height: normal; margin: 10pt 0cm 0pt; mso-border-bottom-alt: solid #4F81BD .5pt; mso-padding-alt: 0cm 0cm 4.0pt 0cm; padding: 0cm;">
<b><i><span lang="it" style="color: #4f81bd; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Per il gelèe ai lamponi<o:p></o:p></span></i></b></div>
</div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5kb8zZPXZcVtM3wkPNgS3vl5bpqDC3ZSwtEpA18mc4GSGBTtFC5NwpEwD6ro_vQLhaHRYBLGlZ2mvyaGhF9qmy1uDsoZDOZBbM2ASUE339I4xAvL4dhvZGg6Si38A2s0oHhSBSaniKXY/s1600/lampo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5kb8zZPXZcVtM3wkPNgS3vl5bpqDC3ZSwtEpA18mc4GSGBTtFC5NwpEwD6ro_vQLhaHRYBLGlZ2mvyaGhF9qmy1uDsoZDOZBbM2ASUE339I4xAvL4dhvZGg6Si38A2s0oHhSBSaniKXY/s1600/lampo.jpg" height="149" width="200" /></a></div>
<b style="mso-bidi-font-weight: normal;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Ingredienti:</span></b><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;"><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">150gr polpa lamponi<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">30gr zucchero<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">5gr gelatina in fogli<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">25gr acqua per gelatina</span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Procedimento:<o:p></o:p></span></b></div>
<br />
<ol start="1" style="margin-top: 0cm;" type="1">
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; mso-list: l2 level1 lfo2; text-align: justify;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Portare la polpa
con lo zucchero a 35° in microonde<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; mso-list: l2 level1 lfo2; text-align: justify;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Inserire la colla
di pesce idrata e sciolta e miscelare<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; mso-list: l2 level1 lfo2; text-align: justify;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Versare il
composto in un anello di diametro inferiore a quello del dolce e abbattere.<o:p></o:p></span></li>
</ol>
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<div style="border-color: currentColor currentColor rgb(79, 129, 189); border-style: none none solid; border-width: medium medium 1pt; margin-left: 46.8pt; margin-right: 46.8pt; mso-border-bottom-alt: solid #4F81BD .5pt; mso-element: para-border-div; padding: 0cm 0cm 4pt;">
<div class="MsoNormal" style="border: currentColor; line-height: normal; margin: 10pt 0cm 0pt; mso-border-bottom-alt: solid #4F81BD .5pt; mso-padding-alt: 0cm 0cm 4.0pt 0cm; padding: 0cm;">
<b><i><span lang="it" style="color: #4f81bd; font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Per la meringa da rivestimento/guarnizione<o:p></o:p></span></i></b></div>
</div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_WzZTc3plbVDhN2fRlHjQT3tVuYm43op8T5IYE2QFHekHMCkZVBuRFZfgzTIB_Gz2Ojc1KP19x364fbCs58H8EN7vUQvLAe6ANipT9z9ROeKWITpQr8GOeFhW7pGp8rzVhLf3FEHuqXo/s1600/meringa.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_WzZTc3plbVDhN2fRlHjQT3tVuYm43op8T5IYE2QFHekHMCkZVBuRFZfgzTIB_Gz2Ojc1KP19x364fbCs58H8EN7vUQvLAe6ANipT9z9ROeKWITpQr8GOeFhW7pGp8rzVhLf3FEHuqXo/s1600/meringa.jpg" height="91" width="200" /></a></div>
<b style="mso-bidi-font-weight: normal;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Ingredienti:</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">155gr albume </span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">65gr acqua</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">280gr zucchero semolato<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Procedimento:</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt 36pt; text-align: justify;">
<a href="https://www.blogger.com/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span lang="it" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;">Portare acqua e zucchero a 121° e versare su albumi schiumati. Montare fino
a raffreddamento della massa<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt 18pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="it" style="color: #0070c0; font-family: "Times New Roman","serif"; font-size: 14pt; mso-ansi-language: #0010; mso-fareast-language: IT;">MONTAGGIO DEL DOLCE</span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJJjzTUcOyExwzJ37PqidSscE1EKodvKCV8Q-C0U7X6KMveq8Md-bdpZGNPCHKUyf5IF18j-9wPV2agPE4yYQ6eneArucM_Wz9AGREF3hLg5bNzYxxmCJ3Xq-XG_GaWaZtL9U1vE-Q1n6/s1600/montagio.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJJjzTUcOyExwzJ37PqidSscE1EKodvKCV8Q-C0U7X6KMveq8Md-bdpZGNPCHKUyf5IF18j-9wPV2agPE4yYQ6eneArucM_Wz9AGREF3hLg5bNzYxxmCJ3Xq-XG_GaWaZtL9U1vE-Q1n6/s1600/montagio.jpg" height="298" width="400" /></a></div>
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<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt 25.1pt; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-size: large;"><span lang="it" style="font-family: "Times New Roman","serif"; line-height: 150%; mso-ansi-language: #0010; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="mso-list: Ignore;">1.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span lang="it" style="font-family: "Times New Roman","serif"; line-height: 150%; mso-ansi-language: #0010; mso-fareast-language: IT;">Disco di pan di spagna con bagna alla vaniglia<o:p></o:p></span></span></div>
<span style="font-size: large;"></span><br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt 25.1pt; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-size: large;"><span lang="it" style="font-family: "Times New Roman","serif"; line-height: 150%; mso-ansi-language: #0010; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="mso-list: Ignore;">2.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span lang="it" style="font-family: "Times New Roman","serif"; line-height: 150%; mso-ansi-language: #0010; mso-fareast-language: IT;">Crema al limone e vaniglia<o:p></o:p></span></span></div>
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<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt 25.1pt; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-size: large;"><span lang="it" style="font-family: "Times New Roman","serif"; line-height: 150%; mso-ansi-language: #0010; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="mso-list: Ignore;">3.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span lang="it" style="font-family: "Times New Roman","serif"; line-height: 150%; mso-ansi-language: #0010; mso-fareast-language: IT;">Strato di lamponi semi canditi sgocciolati<o:p></o:p></span></span></div>
<span style="font-size: large;"></span><br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt 25.1pt; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-size: large;"><span lang="it" style="font-family: "Times New Roman","serif"; line-height: 150%; mso-ansi-language: #0010; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="mso-list: Ignore;">4.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span lang="it" style="font-family: "Times New Roman","serif"; line-height: 150%; mso-ansi-language: #0010; mso-fareast-language: IT;">Disco di pan di spagna con bagna alla vaniglia<o:p></o:p></span></span></div>
<span style="font-size: large;"></span><br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt 25.1pt; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-size: large;"><span lang="it" style="font-family: "Times New Roman","serif"; line-height: 150%; mso-ansi-language: #0010; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="mso-list: Ignore;">5.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span lang="it" style="font-family: "Times New Roman","serif"; line-height: 150%; mso-ansi-language: #0010; mso-fareast-language: IT;">Chantilly al lampone<o:p></o:p></span></span></div>
<span style="font-size: large;"></span><br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt 25.1pt; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-size: large;"><span lang="it" style="font-family: "Times New Roman","serif"; line-height: 150%; mso-ansi-language: #0010; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="mso-list: Ignore;">6.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span lang="it" style="font-family: "Times New Roman","serif"; line-height: 150%; mso-ansi-language: #0010; mso-fareast-language: IT;">Disco di pan di spagna con bagna alla vaniglia<o:p></o:p></span></span></div>
<span style="font-size: large;"></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt 25.1pt; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-size: large;"><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">7.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span lang="it" style="font-family: "Times New Roman","serif"; mso-ansi-language: #0010; mso-fareast-language: IT;">Rivestimento laterale con meringa italiana leggermente “sfiammata” con il
cannello, sottile strato di<span style="mso-spacerun: yes;"> </span>panna
montata sulla superficie e disco di gelatina ai lamponi con lamponi freschi
attorno. </span><span style="font-family: "Times New Roman","serif";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt 18pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="it" style="color: #0070c0; font-family: "Times New Roman","serif"; font-size: 14pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;"><o:p> ENJOY!!</o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="it" style="color: #0070c0; font-family: "Times New Roman","serif"; font-size: 14pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;"><o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="it" style="color: #0070c0; font-family: "Times New Roman","serif"; font-size: 14pt; mso-ansi-language: #0010; mso-fareast-font-family: Calibri; mso-fareast-language: IT;"><o:p>aloha mahalo</o:p></span></b><br />
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<![if !mso]>
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<div>
<ol style='margin-top:0cm' start=1 type=1>
<li class=MsoNormal style='margin-bottom:0cm;margin-bottom:.0001pt;
text-align:justify;text-justify:inter-ideograph;line-height:150%;
mso-list:l0 level1 lfo1'><span lang=it style='font-size:12.0pt;
line-height:150%;font-family:"Times New Roman","serif";mso-bidi-font-family:
"Times New Roman";mso-bidi-theme-font:minor-bidi;mso-ansi-language:
#0010'>Disco di pan di spagna con bagna alla vaniglia<o:p></o:p></span></li>
<li class=MsoNormal style='margin-bottom:0cm;margin-bottom:.0001pt;
text-align:justify;text-justify:inter-ideograph;line-height:150%;
mso-list:l0 level1 lfo1'><span lang=it style='font-size:12.0pt;
line-height:150%;font-family:"Times New Roman","serif";mso-bidi-font-family:
"Times New Roman";mso-bidi-theme-font:minor-bidi;mso-ansi-language:
#0010'>Crema al limone e vaniglia<o:p></o:p></span></li>
<li class=MsoNormal style='margin-bottom:0cm;margin-bottom:.0001pt;
text-align:justify;text-justify:inter-ideograph;line-height:150%;
mso-list:l0 level1 lfo1'><span lang=it style='font-size:12.0pt;
line-height:150%;font-family:"Times New Roman","serif";mso-bidi-font-family:
"Times New Roman";mso-bidi-theme-font:minor-bidi;mso-ansi-language:
#0010'>Strato di lamponi semi canditi sgocciolati<o:p></o:p></span></li>
<li class=MsoNormal style='margin-bottom:0cm;margin-bottom:.0001pt;
text-align:justify;text-justify:inter-ideograph;line-height:150%;
mso-list:l0 level1 lfo1'><span lang=it style='font-size:12.0pt;
line-height:150%;font-family:"Times New Roman","serif";mso-bidi-font-family:
"Times New Roman";mso-bidi-theme-font:minor-bidi;mso-ansi-language:
#0010'>Disco di pan di spagna con bagna alla vaniglia<o:p></o:p></span></li>
<li class=MsoNormal style='margin-bottom:0cm;margin-bottom:.0001pt;
text-align:justify;text-justify:inter-ideograph;line-height:150%;
mso-list:l0 level1 lfo1'><span lang=it style='font-size:12.0pt;
line-height:150%;font-family:"Times New Roman","serif";mso-bidi-font-family:
"Times New Roman";mso-bidi-theme-font:minor-bidi;mso-ansi-language:
#0010'>Chantilly al lampone<o:p></o:p></span></li>
<li class=MsoNormal style='margin-bottom:0cm;margin-bottom:.0001pt;
text-align:justify;text-justify:inter-ideograph;line-height:150%;
mso-list:l0 level1 lfo1'><span lang=it style='font-size:12.0pt;
line-height:150%;font-family:"Times New Roman","serif";mso-bidi-font-family:
"Times New Roman";mso-bidi-theme-font:minor-bidi;mso-ansi-language:
#0010'>Disco di pan di spagna con bagna alla vaniglia<o:p></o:p></span></li>
<li class=MsoNormal style='margin-bottom:0cm;margin-bottom:.0001pt;
text-align:justify;text-justify:inter-ideograph;line-height:normal;
mso-list:l0 level1 lfo1'><span lang=it style='font-size:12.0pt;
font-family:"Times New Roman","serif";mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;mso-ansi-language:#0010'>Rivestimento
laterale con meringa italiana leggermente “sfiammata” con il cannello,
sottile strato di<span style='mso-spacerun:yes'> </span>panna montata
sulla superficie e disco di gelatina ai lamponi con lamponi freschi
attorno. </span><span style='font-size:12.0pt;font-family:"Times New Roman","serif";
mso-bidi-font-family:"Times New Roman";mso-bidi-theme-font:minor-bidi'><o:p></o:p></span></li>
</ol>
<p class=MsoNormal>
<i><span style='font-size:18.0pt;line-height:115%;
font-family:"Cambria","serif";mso-fareast-font-family:"Times New Roman";
color:white'><o:p> </o:p></span></i></p>
</div>
<![if !mso]></td>
</tr>
</table>
<![endif]></v:textbox>
<w:wrap type="square" anchorx="margin" anchory="margin"/>
</v:rect><![endif]--><!--[if !vml]--><!--[endif]--></o:p></span></b></div>
Anonymoushttp://www.blogger.com/profile/13768143631385249516noreply@blogger.com0tag:blogger.com,1999:blog-3628924285828432527.post-62832103737086274102014-05-18T17:23:00.001+02:002014-05-19T00:19:21.085+02:00A VOLTE RITORNANO...LA CISTITENon è così raro che a volte nei trattamenti si cerchi di alleviare le pene che la cistite comporta. Questa infiammazione della vescica colpisce più le donne che l'uomo per via della maggior facilità per i batteri di raggiungere la vescica visto che il tratto dell'uretra femminile è ben un terzo di quella maschile. Una bella fatica in meno per i batteri per arrivare alla meta della vescica! Non sto a parlare di quali possano essere i fattori che influenzano o meno l'incidenza delle cistite che tra l'altro aumentano direttamente proporzionalmente a quanto si presentano e viceversa, ma voglio, come al solito, solo dare qualche piccolo suggerimento e aiuto per aiutare a far passare il dolore tramite lo shiatsu.<br />
Nello shiatsu, in questo caso, il canale energetico maggiormente coinvolto coincide proprio con l'organo che anche nella medicina occidentale viene colpito..ovvero la vescica. Troveremo quindi un disequilibrio quasi sicuramente nel movimento Acqua e quindi nel meridiano di Vescica e, come in quasi tutte le turbe della minzione, anche nel meridiano del Rene a cui l'energia della Vescia è subordinata all'interno del movimento Acqua.<br />
A questi meridiani direttamente interessati si può aggiungere il meridino del Fegato in quanto collegato agli organi genitali come anche il Vaso Concezione. I punti principali che possiamo trattarci anche da soli possono quindi essere V28, F3, VC3 e R3.<br />
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<br />
Vescica 28 (punto SHU del dorso)<br />
Tonifica il Qi della Vescica e aiuta nei disturbi legati alla minzione. Si trova ai lati della seconda vertebra sacrale. <br />
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Vaso Concezione 3 (Estremità mediana)<br />
Stimola la libera circolazione dei liquidi e tonifica lo Yin e lo Yang dei Reni. Dividendo la distanza dal pube all'ombelico in 5 parti VC3 si trova sul secondo punto partendo dal pube.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4iJbwLVUxsuyw3yCcTHVuLPjImO8tZb5cgs5OzMl0zS1ks07pxb82RtN1t85CkOItvnB0PqjaYMouSkdvQ8kUNvqSUhCBAjeg5UwCo-aZBnqB0xfFbli26E_l7CVvK1RvFSa3i0oziSJ2/s1600/VC3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4iJbwLVUxsuyw3yCcTHVuLPjImO8tZb5cgs5OzMl0zS1ks07pxb82RtN1t85CkOItvnB0PqjaYMouSkdvQ8kUNvqSUhCBAjeg5UwCo-aZBnqB0xfFbli26E_l7CVvK1RvFSa3i0oziSJ2/s1600/VC3.jpg" height="185" width="320" /></a></div>
<br />
Fegato3 "(grande assalto")<br />
Tonifica e regola il meridiano del Fegato e regola e raffredda il sangue.<br />
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<br />
Rene 3 ("ruscello maggiore")<br />
Si trova tra l'apice del malleolo interno e il tendine di achille. Si sente pulsare il sangue. Tonifica i Reni e purifica il Calore.<br />
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<br />
Trattate sempre i punti in modo bilaterale da entrambe le parti. Se nei punti sulla schiena fate fatica fatevi aiutare da qualcuno. Spero vi possa essere d'aiuto per alleviare il dolore della cistite e accelerare il suo decorso.<br />
A presto :)<br />
[Marco]Anonymoushttp://www.blogger.com/profile/13768143631385249516noreply@blogger.com0tag:blogger.com,1999:blog-3628924285828432527.post-74492575902233336142014-05-07T21:24:00.000+02:002014-05-07T21:24:39.460+02:00UNA PILLOLA DI STORIA IN PASTICCERIA...IL CERTOSINO DI BOLOGNA
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<span style="font-family: Papyrus;"><span style="font-size: 14pt;">Buongiorno
a tutti e ben ritrovati! In questo post non voglio solo darvi una ricetta o
parlarvi di un dolce, ma vorrei raccontarvi di un dolce medievale tipico della
città in cui vivo da ormai 20 anni, <b style="mso-bidi-font-weight: normal;">BOLOGNA</b>,
</span><span style="color: windowtext; font-size: 14pt; mso-bidi-font-family: "Times New Roman";">detta la «Dotta e la Grassa»; la Dotta per via della sua più
antica Università del mondo occidentale (1088), l’Alma Mater Studiorum, e la
Grassa per la sua cucina ricca e saporosa. </span><o:p></o:p></span></div>
<br />
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<span style="color: windowtext; font-size: 14pt; mso-bidi-font-family: "Times New Roman";"><span style="font-family: Papyrus;">Fin dai primi secoli
del secondo millennio è diventata il punto d’incontro per quanto riguarda usi,
costumi e abitudini culinarie molto differenziate che si sono miscelate e unite
sotto l’aspetto del buon gusto e della conoscenza . <o:p></o:p></span></span></div>
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<span style="font-family: Papyrus;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt;">Il CERTOSINO</span></b><span style="font-size: 14pt;"> è una delle 10 ricette</span><span style="color: windowtext; font-size: 14pt; mso-bidi-font-family: "Times New Roman";"> depositata
presso il Palazzo della Mercanzia, storica sede della camera di commercio dalla
delegazione di Bologna San Luca dell’Accademia Italiana della Cucina.</span><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNU3KAPyiMlpRWIh7XxE6wgOychgnzwdES6Waqx3ZUW_4pfJZkejJ62D7CoDcAqrXb8cqZEtl8EMNuhS-Yu70RF1PFoyLWDDRnQwZQ2Jj3cZEo2f5sfPIkRTOP_wd_fHFLWxcKVDu8QUn6/s1600/dolci_tipici_bolognesi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNU3KAPyiMlpRWIh7XxE6wgOychgnzwdES6Waqx3ZUW_4pfJZkejJ62D7CoDcAqrXb8cqZEtl8EMNuhS-Yu70RF1PFoyLWDDRnQwZQ2Jj3cZEo2f5sfPIkRTOP_wd_fHFLWxcKVDu8QUn6/s1600/dolci_tipici_bolognesi.jpg" height="535" width="640" /></a></div>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;">«Detto anche panspeziale, alimento a
lunga conservazione a base di frutta secca e candita.» Questo dolce, che risale
al Medioevo veniva originariamente prodotto dai farmacisti detti anche speziali.
Il diffondersi del commercio delle spezie, merci di grande valore economico,
conferì prestigio a coloro che le vendevano o le manipolavano. Nacque cosi la
professione dello speziale. Solo successivamente furono i frati della Certosa
di Bologna a prepararlo diventandone i maggiori produttori; il dolce cambiò il
nome prendendo quello della comunità monastica, da qui il nome CERTOSINO. E’
documentato dal 1740 che un gigantesco pane certosino veniva inviato dai monaci
a Papa Benedetto XIV. Tuttavia altri fanno risalire l'etimologia del nome al
dialetto pan spzièl, cioè pane speciale .<o:p></o:p></span></div>
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<o:p> </o:p></div>
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<span style="color: windowtext; font-size: 18pt; mso-bidi-font-family: "Times New Roman";"><span style="font-family: Papyrus;">LA RICETTA ORIGINALE <o:p></o:p></span></span></div>
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<span style="font-family: Papyrus;"><span style="color: windowtext; font-size: 18pt; mso-bidi-font-family: "Times New Roman";">(</span><span style="color: windowtext; font-size: 11.5pt; mso-bidi-font-family: "Times New Roman";">Ricetta decretata il 21 novembre 2001 dalla
delegazione di Bologna e depositata presso la camera di commercio</span><span style="color: windowtext; font-size: 18pt; mso-bidi-font-family: "Times New Roman";">)
<o:p></o:p></span></span></div>
<br />
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<span style="font-family: Papyrus;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: windowtext; mso-bidi-font-family: "Times New Roman";">“Ingredienti
per 12 persone</span></i></b><i style="mso-bidi-font-style: normal;"><span style="color: windowtext; mso-bidi-font-family: "Times New Roman";">: <o:p></o:p></span></i></span></div>
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<i style="mso-bidi-font-style: normal;"><span style="color: windowtext; mso-bidi-font-family: "Times New Roman";"><span style="font-family: Papyrus;">Farina gr. 350 <o:p></o:p></span></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span style="color: windowtext; mso-bidi-font-family: "Times New Roman";"><span style="font-family: Papyrus;">Miele gr. 300 <o:p></o:p></span></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span style="color: windowtext; mso-bidi-font-family: "Times New Roman";"><span style="font-family: Papyrus;">Frutta candita intera gr.125 <o:p></o:p></span></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span style="color: windowtext; mso-bidi-font-family: "Times New Roman";"><span style="font-family: Papyrus;">(scorzoni di arancia e di cedro, ciliegie
rosse e verdi, pere rosse <o:p></o:p></span></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span style="color: windowtext; mso-bidi-font-family: "Times New Roman";"><span style="font-family: Papyrus;">Fichi, albicocche) <o:p></o:p></span></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span style="color: windowtext; mso-bidi-font-family: "Times New Roman";"><span style="font-family: Papyrus;">Frutta cotta a marmellata o mostarda gr.250
<o:p></o:p></span></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span style="color: windowtext; mso-bidi-font-family: "Times New Roman";"><span style="font-family: Papyrus;">Mandorle sgusciate e con la buccia gr.200 <o:p></o:p></span></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span style="color: windowtext; mso-bidi-font-family: "Times New Roman";"><span style="font-family: Papyrus;">Pinoli sgusciati gr. 50 <o:p></o:p></span></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span style="color: windowtext; mso-bidi-font-family: "Times New Roman";"><span style="font-family: Papyrus;">Cacao in polvere gr. 50 <o:p></o:p></span></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span style="color: windowtext; mso-bidi-font-family: "Times New Roman";"><span style="font-family: Papyrus;">Cioccolato fondente a pezzi gr. 500 <o:p></o:p></span></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span style="color: windowtext; mso-bidi-font-family: "Times New Roman";"><span style="font-family: Papyrus;">Cannella gr. 1 <o:p></o:p></span></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span style="color: windowtext; mso-bidi-font-family: "Times New Roman";"><span style="font-family: Papyrus;">Carbonato di ammoniaca gr. 15 <o:p></o:p></span></span></i></div>
<br />
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<i style="mso-bidi-font-style: normal;"><span style="color: windowtext; mso-bidi-font-family: "Times New Roman";"><span style="font-family: Papyrus;">Sciroppo di vino o Marsala gr. 75 <o:p></o:p></span></span></i></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Papyrus; font-size: 12pt; line-height: 115%;">Burro gr. 15<o:p></o:p></span></i></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<i style="mso-bidi-font-style: normal;"><u><span style="font-family: Papyrus; font-size: 12pt;">Procedimento: <o:p></o:p></span></u></i></div>
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<span style="font-family: Papyrus;"><i style="mso-bidi-font-style: normal;"><span style="color: windowtext; mso-bidi-font-family: "Wingdings 2";"></span></i><i style="mso-bidi-font-style: normal;"><span style="color: windowtext;">Tagliare a dadini metà della frutta candita; mettere
il miele sul fuoco in una casseruola ed aggiungervi la frutta tagliata quando è
caldo. <o:p></o:p></span></i></span></div>
<br />
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<span style="font-family: Papyrus;"><i style="mso-bidi-font-style: normal;"><span style="color: windowtext; mso-bidi-font-family: "Wingdings 2";"></span></i><i style="mso-bidi-font-style: normal;"><span style="color: windowtext;">Disporre la farina sul tavolo a fontana e al centro
mettere le mandorle, i pinoli, il cacao. Il cioccolato fondente a pezzi, la
frutta cotta a marmellata o la mostarda, la cannella il carbonato di ammoniaca,
lo sciroppo d vino o il marsala, il miele con in canditi ed impastare. <o:p></o:p></span></i></span></div>
<br />
<div class="Default" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Papyrus;"><i style="mso-bidi-font-style: normal;"><span style="color: windowtext; mso-bidi-font-family: "Wingdings 2";"></span></i><i style="mso-bidi-font-style: normal;"><span style="color: windowtext;">Dare al composto la forma di ciambella, metterla in
una teglia unta di burro e quindi riportarla in luogo tiepido per 3-4 ore. Nel
momento di infornare, guarnire il tutto con la frutta candita rimasta e le
mandorle precedentemente caramellate e cuocere per 40 minuti a fuoco moderato. <o:p></o:p></span></i></span></div>
<br />
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<span style="font-family: Papyrus;"><i style="mso-bidi-font-style: normal;"><span style="color: windowtext; mso-bidi-font-family: "Wingdings 2";"> </span></i><i style="mso-bidi-font-style: normal;"><span style="color: windowtext;">Quando il certosino sarà cotto e freddo,
spennellare con miele fatto sciogliere sul fuoco. E’ ben consumarlo dopo una
decina di giorni. A prodotto stagionato, per conservarlo più a lungo,
avvolgerlo in stagnola o carta pergamena</span></i><span style="color: windowtext; font-size: 14pt;">. “<o:p></o:p></span></span></div>
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<o:p> </o:p></div>
<br />
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<span style="font-family: Papyrus;"><b style="mso-bidi-font-weight: normal;"><span style="color: windowtext; font-size: 14pt; mso-bidi-font-family: "Times New Roman";">Il PAN SPEZIEL
in Italia…. Dolci simili al Certosino….</span></b><span style="color: windowtext; font-size: 14pt; mso-bidi-font-family: "Times New Roman";"> <o:p></o:p></span></span></div>
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<span style="font-family: Papyrus;"><span style="color: windowtext; font-size: 14pt; mso-bidi-font-family: "Times New Roman";">Già ai tempi dei Greci
e dei Romani, come offerta agli Dei e per festeggiare delle ricorrenze
speciali, veniva arricchito il pane con miele e fichi per renderlo pìù gustoso.
Si è trasformato in un vero e proprio dolce solo in seguito con l’aggiunta di
mandorle, cacao, canditi e spezie soprattutto collegandolo al Natale. Ogni
parte d’Italia ha il suo pane natalizio! Qualche esempio……. </span></span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhF2WkgbD_Xscnf2Ii6DjvMcgGsEoQiA4Zum8Jxy5_Mp1AR9fJy3YDvdq2yhUDJd2KRZCHeG-7vkugBmqheEPRwbGZI2tgt4DOeqSgfL3Ydj4JUGGRhmLt3K1phvbN75Hw1AiX5RW7dyBa/s1600/pangiallo.jpg" height="162" width="200" /><span style="font-family: Papyrus;"><span style="color: windowtext; font-size: 14pt; mso-bidi-font-family: "Times New Roman";">A Roma troviamo il
Pangiallo, ricoperto di rosso d’uovo battuto che durante la cottura nei forni
diviene color oro </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYejbyqxQLbzzdHxZdS5gQYn2HIdtNzZaIJ5pUn1IUJ4XYQ8LVm9ZlTVwvA5bsg6_jWkUvS635BMvngmBuBlbnnbXFcGcOTwENkJxanRP6gB998dQ_HTLyMhbJ2ovYHw73gkPYHnBCYKSF/s1600/nadalin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYejbyqxQLbzzdHxZdS5gQYn2HIdtNzZaIJ5pUn1IUJ4XYQ8LVm9ZlTVwvA5bsg6_jWkUvS635BMvngmBuBlbnnbXFcGcOTwENkJxanRP6gB998dQ_HTLyMhbJ2ovYHw73gkPYHnBCYKSF/s1600/nadalin.jpg" height="240" width="320" /></a></div>
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<span style="font-family: Papyrus;"><span style="color: windowtext; font-size: 14pt; mso-bidi-font-family: "Times New Roman";"></span></span><span style="font-family: Papyrus;"><span style="color: windowtext; font-size: 14pt; mso-bidi-font-family: "Times New Roman";">A Verona il Pandoro che è l’evoluzione del più antico Nadalin
</span><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOGfnNOmmOEsBSQxT-jPyve1pj1jD2jGt286USquMbl4XSFMq3nbS3RcLyOkMY6qekRRP5vdknhaWoGTOn5tkLRdG11fBGLp-m4GQ4htTQLOI0nECSN_OJcG5xLWuI_n6WOfyFR9k0g8Cf/s1600/panpepato+fe.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOGfnNOmmOEsBSQxT-jPyve1pj1jD2jGt286USquMbl4XSFMq3nbS3RcLyOkMY6qekRRP5vdknhaWoGTOn5tkLRdG11fBGLp-m4GQ4htTQLOI0nECSN_OJcG5xLWuI_n6WOfyFR9k0g8Cf/s1600/panpepato+fe.png" /></a></div>
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<span style="font-family: Papyrus;"><span style="color: windowtext; font-size: 14pt; mso-bidi-font-family: "Times New Roman";">A Ferrara il
Panpepato, con marmellata di zucca, miele e un pizzico di pepe;</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8MNLBGu8SMZyvdxiGHAGON_r00lX_Tf1DVsrVbKsTEJ6eGMc7z-LHy991Tccfg4yDcUnt8WFbJKRv-VXNHv-1Kwrv_uEmEOMZQoALvti6hljpbnnbK_gkkf8SRfZIaSA25UR1UT2ceyQC/s1600/panpepato+umbro.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8MNLBGu8SMZyvdxiGHAGON_r00lX_Tf1DVsrVbKsTEJ6eGMc7z-LHy991Tccfg4yDcUnt8WFbJKRv-VXNHv-1Kwrv_uEmEOMZQoALvti6hljpbnnbK_gkkf8SRfZIaSA25UR1UT2ceyQC/s1600/panpepato+umbro.png" /></a></div>
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<span style="font-family: Papyrus;"><span style="color: windowtext; font-size: 14pt; mso-bidi-font-family: "Times New Roman";"> anche in Umbria
esiste il Panpepato, dove il miele però fa da colla a uva passa, cioccolato,
noce moscata, mandorle e noci, ingredienti che </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7CFuOMAhpJpqBJJvI_powAf6qByeuor691swmRguuWIF5v1ja8lh2gSWdYABuTcY0YyqTx9oWGXHW4jVwNcTpfONhe554HSgk8Dik13Qo1_kXIzYK7m9NZTSCvSpToyYtEgQG0IzfDhac/s1600/panforte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7CFuOMAhpJpqBJJvI_powAf6qByeuor691swmRguuWIF5v1ja8lh2gSWdYABuTcY0YyqTx9oWGXHW4jVwNcTpfONhe554HSgk8Dik13Qo1_kXIzYK7m9NZTSCvSpToyYtEgQG0IzfDhac/s1600/panforte.jpg" /></a></div>
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<span style="font-family: Papyrus;"><span style="color: windowtext; font-size: 14pt; mso-bidi-font-family: "Times New Roman";">ritroviamo pure nel Panforte di
Siena Panpepato Ferrarese Panpepato Umbro Panforte senese</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGmxOOgBi1L_ZvnQt6wTOj7yuhviYkJSFmH1zJ-Q9WESLgDbJSC5etlESd7eEWbJp0MjmesNNsUPHTTqAOnFPRXMKBeMaHEDRttCLmq5z045V24HVrMjNhpNehbu-qZjT0CLBS8G5j0YC-/s1600/pandolce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGmxOOgBi1L_ZvnQt6wTOj7yuhviYkJSFmH1zJ-Q9WESLgDbJSC5etlESd7eEWbJp0MjmesNNsUPHTTqAOnFPRXMKBeMaHEDRttCLmq5z045V24HVrMjNhpNehbu-qZjT0CLBS8G5j0YC-/s1600/pandolce.jpg" /></a></div>
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In Veneto , a Villadose,
La Pagnotta del Doge era un prodotto dolciario inserito nei banchetti del Doge
Valier, ultimo nobile a soggiornare nel Comune di Villadose. In origine era una
pagnotta addolcita con miele, fichi, burro, uova, noci </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXL7GpiDQI8PGXZVZlu83SUp9bD0xtta3bpBDEsKPNXbVRNRrCaJO7Nzhez-eijn2APiZOUqfMOvWyyYR5DlrST-i1GaCrgWv8Kq4CaO0GF0JUCINwaTYFGlVY6P1VH-WlvI5Vo0GEYSb/s1600/zelten.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXL7GpiDQI8PGXZVZlu83SUp9bD0xtta3bpBDEsKPNXbVRNRrCaJO7Nzhez-eijn2APiZOUqfMOvWyyYR5DlrST-i1GaCrgWv8Kq4CaO0GF0JUCINwaTYFGlVY6P1VH-WlvI5Vo0GEYSb/s1600/zelten.jpg" height="135" width="320" /></a></div>
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in Alto Adige lo Zelten
pane alla frutta è un mix di spezie orientali, frutti del Sud e bontà
altoatesine</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGmxOOgBi1L_ZvnQt6wTOj7yuhviYkJSFmH1zJ-Q9WESLgDbJSC5etlESd7eEWbJp0MjmesNNsUPHTTqAOnFPRXMKBeMaHEDRttCLmq5z045V24HVrMjNhpNehbu-qZjT0CLBS8G5j0YC-/s1600/pandolce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGmxOOgBi1L_ZvnQt6wTOj7yuhviYkJSFmH1zJ-Q9WESLgDbJSC5etlESd7eEWbJp0MjmesNNsUPHTTqAOnFPRXMKBeMaHEDRttCLmq5z045V24HVrMjNhpNehbu-qZjT0CLBS8G5j0YC-/s1600/pandolce.jpg" /></a></div>
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<span style="font-family: Papyrus; font-size: 14pt;">A Genova c’è il
Pandolce, all'origine conosciuto come pane con lo zibibbo</span><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Constantia;">, </span><span style="font-family: Papyrus; font-size: 14pt;">si è andato poi arricchendo con
l’uva passa,zucca e cedro canditi, uvetta, acqua di fior d’arancio, pinoli. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAAdW2YZv-RF_jLLSYBWfAM5H6UnhzYVGB4HiPIS24nN4WVFyDD2L2Eu4OZDCbx285CP0ZEmCdcpOFYKHy1ilEqIxbPjIebCZb20qqXUOZtHIloL1SXw6HePZAJjqn3xPLadMoggRWlm_y/s1600/panettone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAAdW2YZv-RF_jLLSYBWfAM5H6UnhzYVGB4HiPIS24nN4WVFyDD2L2Eu4OZDCbx285CP0ZEmCdcpOFYKHy1ilEqIxbPjIebCZb20qqXUOZtHIloL1SXw6HePZAJjqn3xPLadMoggRWlm_y/s1600/panettone.jpg" /></a></div>
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<span style="font-family: Papyrus; font-size: 14pt;">Infine,
l’ultimo celeberrimo pane di Natale è il Panettone di Milano, nato o il 25
dicembre del 1386 . …..e poi potrei citarne tantissimi altri visto che ogni
zona d’Italia ha i suoi dolci tipici natalizi simili al certosino, ma qui mi
fermo.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; tab-stops: 489.05pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;">Anche gli <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">ingredienti
che lo compongono hanno una loro storia e provenienza</i></b>….</span><b><span style="color: #00b0f0; font-family: Papyrus; font-size: 14pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 12.0pt;"> </span></b><span style="color: black; font-family: Papyrus; font-size: 14pt; line-height: 115%; mso-font-kerning: 12.0pt;">Si tratta di un dolce a base di <b style="mso-bidi-font-weight: normal;">miele</b>, quindi di un dolce antico . Solo nel 1400 lo zucchero di
canna<span style="mso-spacerun: yes;"> </span>soppianta l’uso del miele ma è
destinato solo ai ricchi; lo zucchero è un alimento pregiato che solo una
classe sociale (i ricchi) poteva permettersi , quindi il resto della
popolazione continuava ad utilizzare il miele. Addirittura in Francia un editto
prescrisse che lo zucchero fosse riservato alla vendita solo all’aristocrazia
(1353).</span><b><span style="color: #00b0f0; font-family: Papyrus; font-size: 14pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 12.0pt;"><o:p></o:p></span></b></div>
<br />
<div style="margin: 3.35pt 0cm 0pt; text-align: justify; vertical-align: baseline;">
<span style="color: black; font-family: Papyrus; font-size: 14pt; mso-font-kerning: 12.0pt;">Troviamo
poi:<span style="mso-tab-count: 8;"> </span></span><span style="font-size: 14pt;"><o:p></o:p></span></div>
<br />
<div style="margin: 3.35pt 0cm 0pt; text-align: justify; vertical-align: baseline;">
<b style="mso-bidi-font-weight: normal;"><u><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-font-kerning: 12.0pt;">Frutta candita intera<span style="mso-tab-count: 1;"> </span><o:p></o:p></span></u></b></div>
<br />
<div style="margin: 3.35pt 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus;"><span style="mso-list: Ignore;">-<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-font-kerning: 12.0pt;">Arancia
</span></b><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-font-kerning: 12.0pt;">di provenienza Cina del nord</span><span style="font-size: 14pt;"><o:p></o:p></span></div>
<br />
<div style="margin: 3.35pt 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus;"><span style="mso-list: Ignore;">-<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-font-kerning: 12.0pt;">Cedro</span></b><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-font-kerning: 12.0pt;">
</span><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 14pt;"><span style="mso-spacerun: yes;"> </span></span><span style="color: #333333; font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Arial;">è una pianta antichissima che si è sparsa nel mondo grazie agli
ebrei che ne diffusero la coltivazione . Era conosciuta già al tempo degli
Egiziani</span><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 14pt;"> </span><span style="font-size: 14pt;"><o:p></o:p></span></div>
<br />
<div style="margin: 3.35pt 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus;"><span style="mso-list: Ignore;">-<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-font-kerning: 12.0pt;">Ciliegie</span></b><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-font-kerning: 12.0pt;">.<span style="mso-spacerun: yes;"> </span></span><span style="color: #333333; font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Arial;">Originarie
dell'Asia Minore, vide la sua diffusione<span style="mso-spacerun: yes;">
</span>in Egitto già dal VII secolo a.C. e successivamente in Grecia . I primi
segni della sua presenza in Italia risale al II secolo a.C.</span><span style="font-family: Papyrus; font-size: 14pt;"><o:p></o:p></span></div>
<br />
<div style="margin: 3.35pt 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus;"><span style="mso-list: Ignore;">-<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-font-kerning: 12.0pt;">Pere</span></b><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-font-kerning: 12.0pt;">
.</span><span style="color: #333333; font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Arial;"> Il pero era già conosciuto dai popoli dell'Asia
occidentale, in particolare dalla Cina (zona di origine). Da qui giunse poi in
Grecia, dove si diffuse ed incominciò ad essere coltivato nel 600 a.C.</span><span style="font-family: Papyrus; font-size: 14pt;"><o:p></o:p></span></div>
<br />
<div style="margin: 3.35pt 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus;"><span style="mso-list: Ignore;">-<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-font-kerning: 12.0pt;">Fichi</span></b><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-font-kerning: 12.0pt;">
. S</span><span style="color: #333333; font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Arial;">embra sia stata la prima pianta coltivata dall’uomo,
undicimila anni fa nella zona della Mezzaluna fertile (</span><span style="font-family: Papyrus; font-size: 14pt;">regione storica del<span style="mso-spacerun: yes;"> </span>medio oriente che includeva la Mesopotamia,
il levante e l’antico Egitto ) Frutto </span><span style="color: #333333; font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Arial;">molto noto ai
popoli dell'antichità.</span><span style="font-family: Papyrus; font-size: 14pt;"><o:p></o:p></span></div>
<br />
<div style="margin: 3.35pt 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus;"><span style="mso-list: Ignore;">-<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-font-kerning: 12.0pt;">Albicocca.</span></b><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-font-kerning: 12.0pt;"><span style="mso-tab-count: 1;"> </span>P</span><span style="color: #333333; font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Arial;">are che fosse
apprezzata già quattromila anni fà dagli imperatori cinesi. Proveniente
dall’Asia Centrale questa pianta si diffuse in Persia ed Armenia per arrivare
nel Mediterraneo. <br />
Conosciuta in Europa grazie ai Romani all'inizio dell'era cristiana, sviluppata
poi dagli Arabi attorno al X secolo, sia per finalità gastronomiche che per
scopi farmacologici. Ad<span style="mso-spacerun: yes;"> </span>oggi è coltivato
dovunque vi sia un clima abbastanza caldo.</span><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-font-kerning: 12.0pt;"><span style="mso-tab-count: 4;"> </span><span style="mso-tab-count: 7;"> </span></span><span style="font-size: 14pt;"><o:p></o:p></span></div>
<br />
<div style="margin: 3.35pt 0cm 0pt; text-align: justify; vertical-align: baseline;">
<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-font-kerning: 12.0pt;">Mandorla . </span></b><span style="color: #333333; font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Arial;">Originaria dell'Asia, la mandorla era presente<span style="mso-spacerun: yes;"> </span>nell'età della pietra e sembra che la sua
coltivazione risalga a partire dall'età del bronzo, diventando il primo frutto
lavorato dell'antichità</span><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-font-kerning: 12.0pt;">. </span><span style="color: #333333; font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Arial;">Nel Medioevo la
mandorla divenne uno degli ingredienti più usati sia nella cucina di corte che
come afrodisiaco. Questo grazie alle sue proprietà nutrienti e in quanto
contiene quasi il doppio delle proteine della carne di manzo,</span><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-font-kerning: 12.0pt;"><span style="mso-tab-count: 5;"> </span><span style="mso-tab-count: 2;"> </span><o:p></o:p></span></div>
<br />
<div style="margin: 3.35pt 0cm 0pt; text-align: justify; vertical-align: baseline;">
<span style="color: black; font-family: Papyrus; font-size: 14pt; mso-font-kerning: 12.0pt;">P<b style="mso-bidi-font-weight: normal;">inolo</b><span style="mso-spacerun: yes;">
</span>provenienti dalla Cina originariamente<span style="mso-tab-count: 1;"> </span></span><span style="color: black; font-family: Papyrus; font-size: 14pt;">trova il suo<span style="mso-spacerun: yes;"> </span>habitat ideale anche in molte zone d'Italia; </span><span style="font-family: Papyrus; font-size: 14pt;">In cucina i Romani lo utilizzavano
come accompagnamento al formaggio, e veniva consigliato quale ingrediente per
confezionare salse, carni o ripieni<span style="color: black; mso-font-kerning: 12.0pt;"><span style="mso-tab-count: 3;"> </span><span style="mso-tab-count: 9;"> </span><span style="mso-tab-count: 2;"> </span></span><span style="color: black;"><o:p></o:p></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-font-kerning: 12.0pt;">Cannella</span></b><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-font-kerning: 12.0pt;">.<span style="mso-spacerun: yes;"> </span>Proveniente dal sud est asiatico anche se</span><span style="color: #333333; font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Arial;"> vanta una storia millenaria, era già usata dagli antichi Egizi
nel 3000 a.C. per le imbalsamazioni.</span><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-font-kerning: 12.0pt;"> </span><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 14pt;"><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-font-kerning: 12.0pt;">Cacao.
</span></b><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-font-kerning: 12.0pt;">Si estrae dalla pianta Theobroma Cacao tramite uno
specifico processo/procedimento,<b style="mso-bidi-font-weight: normal;"> </b><span style="mso-spacerun: yes;"> </span>invece ha origini sudamericane; attualmente il
paese di maggior produzione è l’Africa per il 70% , America Centrale Latina per
il 12% e per il restante Oriente.<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 14pt;"><o:p><span style="font-family: Times New Roman; font-size: small;"> </span></o:p></span></div>
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<span style="font-family: Papyrus; font-size: 14pt;">Il
certosino è sicuramente un dolce impegnativo dal punto di vista gustativo, per
via della gran quantità di ingredienti e di sapori contenuti. In passato era il
dolce delle feste importanti (il natale) perché solo in quelle occasioni le
tavole povere delle campagne potevano imbandirsi di cibi che normalmente, per
questioni economiche, non erano disponibili, quindi il dolce stesso
rappresentava parte integrante del pasto. A mio gusto personale, è un dolce che
apprezzo moltissimo e che acquisto anche fuori dalle festività natalizie, però
lo vedo poco indicato dopo un pranzo o una cena di natale molto ricca di
pietanze, perché di per sé necessita tutta l’attenzione gustativa che non è
possibile avere dopo mangiate luculliane tipiche delle feste. Per essere
apprezzato appieno deve essere gustato senza avere le papille gustative stanche
ma ben attive e operative, accompagnato da un bel passito che ne esalti
l’aromaticità e la complessità di sapori di frutta candita e secca, del
cioccolato fondente e degli altri ingredienti che lo caratterizzano.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt;">All’assaggio</span></b><span style="font-family: Papyrus; font-size: 14pt;"> </span><span style="color: black; font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 12.0pt;">questo dolce, fa denotare subito la sua
consistenza compatta e “rugosa” per via della quantità contenuta di ingredienti
presenti in tagli grossolani e rustici (frutta secca e frutta candita in una
certa dose).<o:p></o:p></span></div>
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<span style="color: black; font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 12.0pt;">Si
avverte un immediato sapore fruttato e di miele dato dalla finitura del dolce e
dalla presenza di canditi anche all’interno dell’impasto, per poi passare al
gusto di tostato dato dalla<span style="mso-spacerun: yes;"> </span>frutta secca
.Masticazione importante che passa dal morbido “colloso” dei frutti canditi
rivestiti di miele, al compatto e denso dell’impasto, per poi passare al
croccante delle mandorle e dei pinoli,<span style="mso-spacerun: yes;">
</span>per<span style="mso-spacerun: yes;"> </span>arrivare in fine ad
un’invasione di note di cioccolato con un accenno di speziato dato dalla
cannella. Lo stesso percorso attraverso gli ingredienti, lo trova la percezione
gustativa che, dal dolce quasi estremo dei canditi con il miele, attraversa vie
contrastanti dal gusto tostato e non dolce delle mandorle all’amaro del
cioccolato fondente che equilibra il contesto sensoriale. Il dolce e lo pseudo
amaro si incontrano in modo ricorrente durante tutto l’assaggio del dolce.<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: black; font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 12.0pt;">Dolce
caldo e “accogliente” che lascia un retrogusto olfattivo fruttato e speziato
anche seppur lievemente.<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: black; font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 12.0pt;">Se
vi piacciono i panpepati e capitate da Bologna…andate a comprarvi un bel
certosino e pensate a questo dolce vivendo l’epoca storica nella quale è nato;
ogni dolce dietro di sé ha una storia interessante!<o:p></o:p></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZE8OBkqDeGPMFqXkL_9utehIb9RoLzoHJj3jXvDnyflrwo7_2LtMDMkyU0jVIX0U6IBYEzFnC0OC1luG3yOgywJ2pPmcZ_OWM2ArnZfwLvw8JIVftCdIOxn63Wci_tEjFB9J3qEzi8gYZ/s1600/storia_di_bologna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZE8OBkqDeGPMFqXkL_9utehIb9RoLzoHJj3jXvDnyflrwo7_2LtMDMkyU0jVIX0U6IBYEzFnC0OC1luG3yOgywJ2pPmcZ_OWM2ArnZfwLvw8JIVftCdIOxn63Wci_tEjFB9J3qEzi8gYZ/s1600/storia_di_bologna.jpg" height="426" width="640" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: black; font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 12.0pt;">A
presto!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: black; font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 12.0pt;">Aloha
mahalo<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="color: black; font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 12.0pt;">Ary</span><span style="font-family: Papyrus; font-size: 14pt;"><o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/13768143631385249516noreply@blogger.com0tag:blogger.com,1999:blog-3628924285828432527.post-5379473745920866242014-04-14T21:10:00.000+02:002014-04-14T21:10:50.661+02:00MINI LIEVITATI: I TORCETTI
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;">Ciao amici, è passato un po’ di tempo
dall’ultima volta…ci sono sempre anche se purtroppo riesco a dedicare poco
tempo a questo blog.<o:p></o:p></span></div>
<br />
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;">Bando alle paturnie<span style="mso-spacerun: yes;"> </span>e oggi vi propongo un piccolo lievitato che è
veramente sfizioso..uno tira l’altro!!! Evvai di ….<o:p></o:p></span></div>
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;"><o:p> </o:p></span></div>
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<div style="border-color: currentColor currentColor rgb(79, 129, 189); border-style: none none solid; border-width: medium medium 1pt; mso-border-bottom-alt: solid #4F81BD .75pt; mso-element: para-border-div; padding: 0cm 0cm 1pt;">
<div align="center" class="MsoNormal" style="border: currentColor; margin: 15pt 0cm 0pt; mso-border-bottom-alt: solid #4F81BD .75pt; mso-outline-level: 5; mso-padding-alt: 0cm 0cm 1.0pt 0cm; padding: 0cm; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; letter-spacing: 0.5pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; text-transform: uppercase;">TORCETTI<o:p></o:p></span></b></div>
</div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: #548dd4; font-family: Papyrus; font-size: 14pt; letter-spacing: 0.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; text-transform: uppercase;"><o:p> </o:p></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6osL1dmOFMpG-nwkEpm-WMTiUNbsJxnmeV9KrqZu5usQo5F_SxHKyhaPOvzkg2ugE-IR0uYN5KAoHc3xLkxTCKOQm1Utrwsc4gPzquQ-FmZoQvUChh1js6t-sDwk02ulZ1vBFygqch6y/s1600/TORCETTI+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6osL1dmOFMpG-nwkEpm-WMTiUNbsJxnmeV9KrqZu5usQo5F_SxHKyhaPOvzkg2ugE-IR0uYN5KAoHc3xLkxTCKOQm1Utrwsc4gPzquQ-FmZoQvUChh1js6t-sDwk02ulZ1vBFygqch6y/s1600/TORCETTI+1.JPG" height="478" width="640" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: #548dd4; font-family: Papyrus; font-size: 14pt; letter-spacing: 0.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; text-transform: uppercase;"><o:p> </o:p></span></b></div>
<br />
<b style="mso-bidi-font-weight: normal;"><span style="color: #548dd4; font-family: Papyrus; font-size: 14pt; letter-spacing: 0.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; text-transform: uppercase;"><o:p> </o:p></span></b><br />
<br />
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<b style="mso-bidi-font-weight: normal;"><span style="color: #548dd4; font-family: Papyrus; font-size: 14pt; letter-spacing: 0.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; text-transform: uppercase;">ingredienti<o:p></o:p></span></b></div>
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<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">250gr farina
sfoglia<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">112 gr acqua
a 30°<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">6gr di
lievito di birra<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">10gr di sale<o:p></o:p></span></div>
<br />
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<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">1 bacca di
vaniglia<o:p></o:p></span></div>
<br />
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<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">375gr di
burro morbido <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">250gr di
farina sfoglia<o:p></o:p></span></div>
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<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span></div>
<br />
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<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span></div>
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<u><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">PROCEDIMENTO:<o:p></o:p></span></u></div>
<br />
<ol start="1" style="margin-top: 0cm;" type="1">
<li class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; mso-list: l0 level1 lfo1; text-align: justify;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">In una planetaria munita di gancio, impasto la
prima dose di farina con l’acqua a 30°, il lievito di birra, il sale
(sciolto nell’acqua) e i semi della bacca di vaniglia. Lascio riposare
fino a che il composto non raddoppi (circa 2 ore)<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; mso-list: l0 level1 lfo1; text-align: justify;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Inserisco l’impasto in planetaria e inizio ad
aggiungere il burro morbido a cubetti, poi infine la farina. Lascio
lievitare altri 10/15 minuti<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; mso-list: l0 level1 lfo1; text-align: justify;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Mi preparo una bowl con zucchero semolato, delle
teglie con carta forno e una bilancia. Inizio a fare delle pezzature da
15gr e a formare dei filoncini che poi passerò nello zucchero semolato. Vado
poi a comporre delle specie di fiocchi intrecciando in finale le due
estremità.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; mso-list: l0 level1 lfo1; text-align: justify;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Faccio nuovamente lievitare una quindicina di
minuti e inforno a 160° per 15/20 minuti (questo dipende dai forni, quindi
controllare le tempistiche)<o:p></o:p></span></li>
</ol>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSfGMkGoCwKHMPqfBZwVQPhMjWAyFefPfcds2mNY7O8rQQggMaTmbT_H0xpqu-V-7TISze9tpcQlLHF6RdLde9yDKrtMBt35gbIKrknXpAiW1qd2ts6Xt4x4HVrGVTxFOY3b3hcpzpdBPS/s1600/TORCETTI+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSfGMkGoCwKHMPqfBZwVQPhMjWAyFefPfcds2mNY7O8rQQggMaTmbT_H0xpqu-V-7TISze9tpcQlLHF6RdLde9yDKrtMBt35gbIKrknXpAiW1qd2ts6Xt4x4HVrGVTxFOY3b3hcpzpdBPS/s1600/TORCETTI+2.JPG" height="298" width="400" /></a></div>
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<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 18pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Ora che sono pronti e che si sono
raffreddati, potrete fare questa esperienza gustativa drogosa dove non puoi
fare a meno di mangiarne uno dopo l’altro: hanno quel lieve contrasto tra dolce
e salato che è spaziale, oltre alla croccantezza di questi mini lievitati!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 18pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Li ho conosciuti da poco ma penso li
frequenterò ancora a lungo!!!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 18pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Spero di ritornare presto con
qualcos’altro di interessante!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 18pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">A presto<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 18pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Aloha mahalo<o:p></o:p></span></div>
<br />
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<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Ary<o:p></o:p></span></div>
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<span style="font-family: Papyrus; font-size: 12pt; line-height: 115%;"><o:p> </o:p></span></div>
Anonymoushttp://www.blogger.com/profile/13768143631385249516noreply@blogger.com0tag:blogger.com,1999:blog-3628924285828432527.post-42111928265856527812014-03-15T19:08:00.001+01:002014-03-15T19:08:34.570+01:00MOUSSE AL LAMPONE CREMOSO VANIGLIA E PANNA COTTA
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;">Ben trovati! Sono di nuovo tra voi con
una torta veramente deliziosa e fresca, sembra difficile ma di fatto è solo un
po’ laboriosa niente di più! Potete gestirla in due giorni senza perderci
troppo tempo visto che la lunghezza della preparazione dipende un po’ dai tempi
morti e poi ragazzi sappiate che potete tenerla in congelatore e utilizzarla
quando meglio credete facendo la decorazione alla fine. E’ una </span><b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 16pt; line-height: 115%;">torta moderna ai lamponi</span></b><span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;"> super buona se
vi piacciono i lamponi e le bavaresi……ve la presento….<o:p></o:p></span></div>
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;"><o:p> </o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; letter-spacing: 0.5pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; text-transform: uppercase;">MOUSSE AL LAMPONE CREMOSO VANIGLIA E PANNA COTTA<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; letter-spacing: 0.5pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; text-transform: uppercase;"><span style="mso-spacerun: yes;"> </span><span style="color: red;">(H </span></span></b><b style="mso-bidi-font-weight: normal;"><span style="color: red; font-family: Papyrus; font-size: 16pt; letter-spacing: 0.5pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; text-transform: uppercase;">4</span></b><b style="mso-bidi-font-weight: normal;"><span style="color: red; font-family: Papyrus; font-size: 14pt; letter-spacing: 0.5pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; text-transform: uppercase;">cm)</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; letter-spacing: 0.5pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; text-transform: uppercase;"><o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span></b><div class="separator" style="clear: both; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipyUleerecUkX3ajxFxOKzv0lGZsemBBNnLjsTyM-Mjh1dy-2nbkhLnjCKqfNAKxKn9C8dA3xP8TB8on3DTdQeRLTneGTgnoCPFfWqqEsRQJ5Eq_gJcodqkglPWtKv3fMHV33bIUXhUbaw/s1600/mousse+mia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipyUleerecUkX3ajxFxOKzv0lGZsemBBNnLjsTyM-Mjh1dy-2nbkhLnjCKqfNAKxKn9C8dA3xP8TB8on3DTdQeRLTneGTgnoCPFfWqqEsRQJ5Eq_gJcodqkglPWtKv3fMHV33bIUXhUbaw/s1600/mousse+mia.JPG" height="480" width="640" /></a></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p></o:p></span></b> </div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p></o:p></span></b> </div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p></o:p></span></b> </div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">FINITURA in ordine di composizione:<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span></b><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Anello di metallo + striscia di acetato da mettere
dentro anello per evitare che rimanga attaccata la mousse</span></div>
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<span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span></b><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Inserisco banda di <b style="mso-bidi-font-weight: normal;"><u>pan di spagna da decoro</u></b> con <b style="mso-bidi-font-weight: normal;"><u>decoro sigaretta</u></b> </span></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l7 level1 lfo1; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span></b><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Disco <b style="mso-bidi-font-weight: normal;">pan di
spagna per tiramisù</b> con bagna al lampone (coppato come quello dell’inserto
quindi più piccolo dell’anello principale)</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l7 level1 lfo1; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span></b><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Mousse
ai lamponi</span></b><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> fino a metà
de giro torta dell’anello</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l7 level1 lfo1; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span></b><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Inserto <b style="mso-bidi-font-weight: normal;">cremoso
vaniglia</b> e <b style="mso-bidi-font-weight: normal;">panna cotta</b></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l7 level1 lfo1; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">6.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span></b><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Mousse ai lamponi a copertura. (deve aderire bene
all’anello, quindi liscio prima i bordi e poi spatolo la testa)<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l7 level1 lfo1; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 16pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">7.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span></b><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Metto in freezer e quando tolgo da abbattitore
gelatino la superficie con gelatina neutra ancora con la torta dentro l’anello.
</span><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Papyrus; font-size: 16pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p></o:p></span></u></b></div>
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<span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Papyrus; font-size: 16pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Pasta sigaretta (decoro sigaretta)<o:p></o:p></span></u></b></div>
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<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Mescolo burro a pomata con z.velo setacciato e farina
e successivamente aggiungo albumi</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l6 level1 lfo3; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Coloro e decoro su silpat (o carta forno anche se il
risultato un po’ cambia ma viene lo stesso)</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l6 level1 lfo3; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Congelo (conservazione 4 giorni)<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Papyrus; font-size: 16pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Pan di spagna (pds) per arrotolati alla mandola<o:p></o:p></span></u></b></div>
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<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l5 level1 lfo2; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Monto tuorlo, uova e zucchero a velo</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l5 level1 lfo2; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Inserisco farina e mandorla a mano-, se “lega” troppo
aggiungo albume montato una parte</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l5 level1 lfo2; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Alla fine aggiungo albumi montati con zucchero</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l5 level1 lfo2; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Adagio il pds su pasta sigaretta tolta da freezer</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l5 level1 lfo2; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Cottura 8 min a 200°/210° (il tutto è indicativo
perché dipende dai forni, l’importante è sapere che queste preparazioni non
devono biscottare ma rimanere umide, quindi è importante l’alta temperatura per
poco tempo)<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Panna cotta</span></u></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l3 level1 lfo5; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Bollire panna, vaniglia e zucchero</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l3 level1 lfo5; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Aggiungere gelatina quando la temperatura non è
superiore a 80°<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Crema inglese</span></u></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l2 level1 lfo4; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Faccio crema inglese e quando temperatura inferiore a
85° aggiungo gelatina sciolta in microonde. (bollo il latte con baccello di
vaniglia e verso su tuorli miscelati con zucchero, rimetto tutto in casseruola
e porto a fine cottura…attenzione a non cucinare le uova , non deve diventare
densa come una pasticcera anche perché non c’è l’amido che crema densità e
volume, deve essere vellutata)<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Cremoso alla vaniglia profumata al limone e panna cotta</span></u></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Prendo un Anello di metallo da inserto
più piccolo di quello in cui andrò a montare la torta. Inserisco <span style="mso-spacerun: yes;"> </span>un disco di arrotolato come base bagnato con
bagna lamponi (bagnare bene i bordi) e metto in freezer. Quando abbastanza
freddo, colo sopra panna cotta e rimetto in freezer affinchè solidifichi un
po’. Quando è pronta colo sopra la crema inglese e ripongo tutto in freezer
(operazione che può essere fatta il giorno prima di montare la torta)<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Pan di spagna da tiramisù</span></u></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l0 level1 lfo6; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Monto tuorlo+zucchero+miele</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l0 level1 lfo6; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Monto albume + zucchero</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l0 level1 lfo6; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Verso montata di tuorlo sopra albume (non miscelo
troppo)</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l0 level1 lfo6; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Aggiungo polveri</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l0 level1 lfo6; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Stendo su silpat a 0.4/0.5 cm</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l0 level1 lfo6; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">6.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Cottura 200°/210° per 5 min</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l0 level1 lfo6; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">7.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Faccio raffreddare e poi copro con nylon per tenere
l’umidità. (dopo deve essere coppato per fare la base del cremoso. Quello che
avanza potete utilizzarlo per altra operazione o stoccarlo in freezer fino a
quando non ne avrete bisogno (max 30 gg)</span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Meringa Italiana</span></u></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l4 level1 lfo8; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Portare a 121° l’acqua con la prima parte di zucchero</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l4 level1 lfo8; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Montare albumi con altra parte di zucchero</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l4 level1 lfo8; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Versare a filo zucchero a 121° su albumi montati e
continuare a montare fino a montatura completa</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l4 level1 lfo8; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Riporre su placchetta ricoperta da pellicola (mi
servirà poi da unire alla lampone)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Mousse al lampone</span></u></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l1 level1 lfo7; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Scaldo una parte di <span style="mso-spacerun: yes;"> </span>polpa di lamponi a 40°</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l1 level1 lfo7; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Aggiungo gelatina per miscelare bene <span style="mso-spacerun: yes;"> </span>e poi la restante polpa non scaldata in modo
da nn denaturare tutta la frutta (sappiate che il lampone è la frutta più ricca
di fibra e noi necessitiamo di almeno 4 grammi di fibra al giorno oltre al
fatto che<b style="mso-bidi-font-weight: normal;"> la fibra fa uno sconto sui
grassi</b> in quanto riduce l’assorbimento degli stessi)</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l1 level1 lfo7; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Aggiungo a filo frutta su meringa e miscelo</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l1 level1 lfo7; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Aggiungo la panna montata quando sono pronta per
dressarla<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="background: silver; color: #ff0066; font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-highlight: silver;">INGREDIENTI PER LE VARIE
PREPARAZIONI</span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #ff0066; font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Per la mousse ai lamponi<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">167gr meringa italiana<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">333gr polpa ai lamponi<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">333gr panna montata a lucido<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">10 gr colla di pesce<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">50 gr acqua per la colla di pesce<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #ff0066; font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Per la meringa italiana<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">200gr albumi<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">100gr zucchero<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">300gr zucchero<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">105gr acqua<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #ff0066; font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Bagna ai lamponi<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">250 gr di lamponi<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">50 gr di liquore di lamponi<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">200gr di acqua<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #ff0066; font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Pan di spagna per arrotolati alla
mandorla<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">175gr di polvere di mandorla<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">175gr di zucchero a velo<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">80 gr di tuorlo<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">200gr di uova<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">250gr di farina<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">120gr di albumi<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">100gr di zucchero<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #ff0066; font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Per la pasta sigaretta<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">100gr burro<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">100gr zucchero a velo<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">100gr di albume<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">100gr farina</span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #ff0066; font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Per il cremoso alla vaniglia profumata
al limone e panna cotta<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">75gr tuorlo d’uovo<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">63gr zucchero<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">250gr di panna uth<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">½ bacello vaniglia<o:p></o:p></span></b></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">4gr fogli di colla di pesce<o:p></o:p></span></b></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">20 gr acqua<o:p></o:p></span></b></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Buccia di un limone non trattato<o:p></o:p></span></b></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><span style="color: #ff0066; font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Panna cotta</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">200gr panna<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">50gr zucchero<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">5gr fogli di colla di pesce<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">25 gr acqua<o:p></o:p></span></b></div>
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #ff0066; font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Per il pds da tiramisù<o:p></o:p></span></b></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">160gr tuorlo<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">50gr zucchero<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">13gr miele<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">100gr zucchero<o:p></o:p></span></b></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">170gr albume<o:p></o:p></span></b></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">180gr farina<o:p></o:p></span></b></div>
<br />
<br />
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<span style="font-family: Papyrus; font-size: 14pt;">…..
si lo so ci sono un sacco di preparazioni ma alla fine vi renderete conto che
non è così complicata, ogni pezzo è abbastanza semplice se sapete fare qualche
preparazione base tipo l’arrotolato o una crema inglese…non immaginate che
soddisfazione al palato possa dare questa torta, sarà che io adoro i lamponi e
la crema inglese….però è veramente un godimento per le papille gustative!! <o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: #ff0066; font-family: Papyrus; font-size: 16pt;">Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: #ff0066; font-family: Papyrus; font-size: 16pt;"><o:p> </o:p></span></b></div>
<br />
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;">Alla prossima! <o:p></o:p></span></div>
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;">Aloha mahalo<o:p></o:p></span></div>
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;">Ary<o:p></o:p></span></div>
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;"><o:p> </o:p></span></div>
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;"><o:p> </o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/13768143631385249516noreply@blogger.com0tag:blogger.com,1999:blog-3628924285828432527.post-88164736000955088172014-03-11T21:56:00.000+01:002014-03-11T22:23:23.216+01:00IL CONTORNO OCCHINo, non è un post sul make-up o su suggerimenti per la bellezza. Non è nemmeno un post di quelli che suggeriscono alimenti o "trucchi della nonna" per risolvere problemi di occhiaia, borse, occhi pesanti ecc.. E' un post che è partito dal pensiero di come questo sia un periodo per molti, me compreso, molto indaffarato e che lascia poco tempo a se stessi e al riposo. E quando questi periodi arrivano ce ne accorgiamo specchiandoci alla mattina e osservando le trasformazioni attorno ai nostri occhi. Sì.. è vero che ormai lo sappiamo tutti che se abbiamo le borse e le occhiaia è perchè dormiamo poco, siamo stressati o beviamo poco ecc..ecc..ma quello che volevo suggerire in questo post era di prendere in considerazione la zona dove vediamo inscurirsi la pelle o variare la sua superficie gonfiandosi o incavandosi. Nel MTC infatti si prende in considerazione anche l'aspetto esteriore nel senso che è importante valutare l'energia della persona anche dai segni che scorgiamo sul viso. Bene, ecco qui un occhio, stanco.<br />
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<br />
Le zone da prendere in considerazione intorno all'occhio sono principalmente tre:<br />
<br />
la zona a ridosso del naso (qui in rosso)<br />
la zona sotto l'occhio (qui in verde)<br />
la zona sopra l'occhio (qui in viola)<br />
<br />
I colori scelti in questo caso sono casuali e non rappresentano i colori che può assumere la pelle in quelle zone..anche se il viola e il verde spesso regnano sovrani :)<br />
<br />
Le tre zone sono rappresentative dell'energia dei meridioani di Fegato, Reni e Vescicola Biliare. La zona viola è una zona legata all'enbergia del Fegato, la zona verde è una zona legata all'energia dei Reni mentre la zona rossa è legata all'energia della Vescicola Biliare. A seconda della zona, la gradazione di colore più o meno marcata (toni scuri e freddi) e l' alterazione della pelle (borse sotto gli occhi o un classico solco nella zona Vescicola Biliare), ci daranno un suggerimento sull'energia dei meridiani F, R e VB.<br />
Per ogni meridiano sarà importante indagare anche altre cause e non basarsi solo su questi aspetti ma penso sia utile anche per noi quando ci specchiamo sapere magari con il nostro stile di vita o con la nostra alimentazione a cosa dobbiamo prestare attenzione.<br />
In questo post volevo suggerire un piccolo massaggio piacevole in caso di alterazione dell'energia del Rene. Che spesso si altera in caso di sonno arretrato o eccessivo stress (che novità!).<br />
In caso di uno squilibrio dell'energia del Rene può essere utile considerare un lavoro sui piedi che nella riflessologia sono rappresentativi anche per forma dei reni stessi e nello Shiatsu vedono l'origine del meridiano proprio sotto la pianta.<br />
Quello che possiamo fare allora per rivitalizzare l'energia dei Reni e per caricarci di energia positiva è comprare con pochi euro un rullo per i piedi come questo:<br />
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Ho messo una monetina per rendere l'idea delle dimensioni. E' quindi piccolo e semplice da usare ma vi assicuro che fin dalle prime volte che lo userete vi sentirete rivitalizzati. Il suo uso è molto semplice: preferibilemnte al mattino mettete a terra il rullo e a piedi scalzi o con i calzetti appoggiate un piede alla volta sul rullo facendolo scorrere portandovi il peso del corpo sopra, avanti e indietro. Inizialmente magari potrà darvi fastidio ma se riuscite a prendere l'abitudine l'energia dei vostri Reni vi ringrazierà!<br />
<br />
A presto :)<br />
[Marco]Anonymoushttp://www.blogger.com/profile/13768143631385249516noreply@blogger.com0tag:blogger.com,1999:blog-3628924285828432527.post-35678856909640241682014-03-06T18:29:00.000+01:002014-03-06T18:29:11.782+01:00TORTA GOTHIC ...ONLY FOR EYES!<br />
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;"><span style="background-color: white;"><strong>TORTA
ROMANTIC GOTHIC</strong><o:p></o:p></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;"><o:p> </o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;">…….SOLO
PER GLI OCCHI<o:p></o:p></span></b></div>
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;"><o:p> </o:p></span></div>
<br />
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;"><o:p> </o:p></span></div>
<br />
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;">Sono di nuovo tra di voi!!!<o:p></o:p></span></div>
<br />
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;">Non sono scomparsa ma solo assorbita da
una vita troppo intensa….ho appena terminato un lavoro grosso che vorrei
condividere con voi….altri sono in corso quindi mi farò viva appena riuscirò a
risorgere dalle mille cose che mi stanno sovrastando in questo periodo!!<o:p></o:p></span></div>
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;">Oggi non vi passo un’esperienza vera e
propria di cucina ma più di decoro ho appena vissuto e che è stata davvero<span style="background-color: white;">
impressionante</span>!!! <o:p></o:p></span></div>
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;">Vi lascio qualche immagine anche se non
sono un gran che come fotografa….il tema che ho scelto era il gothic romantic
dato che mi piace molto la musica gothic metal…<o:p></o:p></span></div>
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;"><o:p> </o:p></span><br />
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tutta fatta a mano con pennellino e colore alimentare...è durato una vita però troppo bello e meditativo!!!<br />
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;"><o:p> </o:p></span></div>
<br />
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;">Se la volete trasformare in torta lo
potete fare occupando per esempio il ripiano centrale con una torta vera e
lasciando il resto dell’impalcatura in polistirolo.<o:p></o:p></span></div>
<br />
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<span style="font-family: Papyrus; font-size: 12pt; line-height: 115%;">Alla prossima! <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; line-height: 115%;">Aloha mahalo<o:p></o:p></span></div>
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<span style="font-family: Papyrus; font-size: 12pt; line-height: 115%;">Ary<o:p></o:p></span></div>
</div>
Anonymoushttp://www.blogger.com/profile/13768143631385249516noreply@blogger.com0tag:blogger.com,1999:blog-3628924285828432527.post-57877040351705430182014-02-16T22:12:00.001+01:002014-02-16T22:14:27.041+01:00CHARLOTTE AI FRUTTI DI BOSCO<br />
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;">Ciao a tutti, scusate l’assenza ma l’intensità
dell’esperienza che sto provando ora mi toglie qualsiasi momento privato…però
sono sul pezzo e ho tante cose da farvi vedere solo mi manca il tempo…quello
che vi voglio proporre oggi è una torta moderna che vede la presenza della
favolosa crema bavarese..adoro queste torte con mousse e bavaresi, quella di
oggi è piuttosto semplice ma vi posso assicurare che è veramente squisita e
fresca ….va benissimo anche per l’inverno…..è con gran delizia che vi presento
la signora<o:p></o:p></span></div>
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;"><o:p> </o:p></span></div>
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<div style="border-color: currentColor currentColor rgb(79, 129, 189); border-style: none none solid; border-width: medium medium 1pt; mso-border-bottom-alt: solid #4F81BD .75pt; mso-element: para-border-div; padding: 0cm 0cm 1pt;">
<div align="center" class="MsoNormal" style="border: currentColor; margin: 15pt 0cm 0pt; mso-border-bottom-alt: solid #4F81BD .75pt; mso-outline-level: 5; mso-padding-alt: 0cm 0cm 1.0pt 0cm; padding: 0cm; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; letter-spacing: 0.5pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; text-transform: uppercase;">charlotte ai frutti di bosco<o:p></o:p></span></b></div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie9rZuKdvkdWA6uKGRlybjVU6M1bBbegOpbG8UTzOtoODnlj25JjA-XPKjKZdU9aEVnRH0refkvb6d4XVHU7sfzWLjzZTL9FdgbdG8wEgzZffnyk9chcS0qZxtRSWDmygICTRmx-Gg8eGM/s1600/CHARLOTTE+AI+FRUTTI+DI+B.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie9rZuKdvkdWA6uKGRlybjVU6M1bBbegOpbG8UTzOtoODnlj25JjA-XPKjKZdU9aEVnRH0refkvb6d4XVHU7sfzWLjzZTL9FdgbdG8wEgzZffnyk9chcS0qZxtRSWDmygICTRmx-Gg8eGM/s1600/CHARLOTTE+AI+FRUTTI+DI+B.JPG" height="478" width="640" /></a></div>
<br />
<br />
<br />
<br />
<div class="MsoNormal" style="margin: 10pt 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #548dd4; font-family: Papyrus; font-size: 14pt; letter-spacing: 0.5pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-themecolor: text2; mso-themetint: 153; text-transform: uppercase;">Cosa vi serve per farla?</span></b><span style="color: #548dd4; font-family: Papyrus; font-size: 14pt; letter-spacing: 0.5pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-themecolor: text2; mso-themetint: 153; text-transform: uppercase;"><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 10pt 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Ecco la
vostra mise en place:<o:p></o:p></span></b></div>
<br />
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">1.Anello di metallo di altezza 4 cm e diametro 18/20<o:p></o:p></span></div>
<br />
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">2.Disco di cartone impellicolato sopra il quale
costruire la vostra torta<o:p></o:p></span></div>
<br />
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">3.foglio di acetato da mettere sulla base del disco di
cartone per spostare meglio la torta finita<o:p></o:p></span></div>
<br />
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">4.striscia di acetato da inserire nell’anello per
evitare che il pan di spagna per il giro torta si attacchi<span style="color: #548dd4; letter-spacing: 0.5pt; mso-themecolor: text2; mso-themetint: 153; text-transform: uppercase;"><o:p></o:p></span></span></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Montaggio torta:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l4 level1 lfo1; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Anello + acetato dentro anello freddi (metteteli in
freezer)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l4 level1 lfo1; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Savoiardo
per giro torta</span></b><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> bagnato con
bagna vaniglia<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l4 level1 lfo1; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="mso-spacerun: yes;"> </span>Disco <span style="mso-spacerun: yes;"> </span>di <b style="mso-bidi-font-weight: normal;">pan
di spagna </b>del diametro un po’ inferiore dell’anello<b style="mso-bidi-font-weight: normal;"> </b><span style="mso-spacerun: yes;"> </span>con <b style="mso-bidi-font-weight: normal;">bagna vaniglia</b><o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l4 level1 lfo1; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Crema
bavarese alla vaniglia</span></b><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">
fino a metà anello<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l4 level1 lfo1; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Frutti di bosco cosparsi<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l4 level1 lfo1; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">6.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Disco <span style="mso-spacerun: yes;"> </span>di <b style="mso-bidi-font-weight: normal;">pan di spagna </b>del diametro un po’ inferiore
dell’anello<b style="mso-bidi-font-weight: normal;"> </b><span style="mso-spacerun: yes;"> </span>con <b style="mso-bidi-font-weight: normal;">bagna
vaniglia</b><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l4 level1 lfo1; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">7.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Crema
bavarese alla vaniglia</span></b><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">
fino a fine anello. Ripongo in freezer per una ventina di minuti perché si
compatti un po’ la bavarese<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l4 level1 lfo1; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">8.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Quando vedo che è compattata tolgo l’anello e l’acetato<b style="mso-bidi-font-weight: normal;"> </b>e decoro con frutti di bosco e fragole.
Se non la mangio subito o la voglio con un effetto estetico brillante,
inserisco la <span style="mso-spacerun: yes;"> </span>gelatina in un sac a poche e
dresso sopra la frutta con movimento a zig zag, senza riempire la superficie ma
semplicemente distribuendola a caduta, sarà poi lei che si adagerà e allargherà
sulla frutta.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #1f497d; font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-themecolor: text2;">Importate</span></b><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">: Sappiate che la <b style="mso-bidi-font-weight: normal;"><span style="color: #548dd4; mso-themecolor: text2; mso-themetint: 153;">gelatina</span></b>
si struttura bene con due ore a +4° , la mossa del freezer è solo per
permettervi di decorarla subito senza il rischio di togliere l’anello e che la
torta si sbagasci, ma volendo potete lasciare l’anello e tenerla in frigo per
almeno due ore prima di toglierlo e di decorarla con frutta.<o:p></o:p></span></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<strong><span style="font-size: large;">
RICETTARIO</span></strong></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Pan di spagna<o:p></o:p></span></u></b></div>
<br />
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<u><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Ingredienti:<o:p></o:p></span></u></div>
<br />
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<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">160gr tuorlo<o:p></o:p></span></div>
<br />
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<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">50gr
zucchero<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">13gr miele<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">100gr zucchero<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">170gr albume<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">180gr farina<o:p></o:p></span></div>
<br />
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<u><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Procedimento<o:p></o:p></span></u></div>
<br />
<ol start="1" style="margin-top: 0cm;" type="1">
<li class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; mso-list: l3 level1 lfo2; text-align: justify;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Monto tuorlo+zucchero+miele<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; mso-list: l3 level1 lfo2; text-align: justify;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Monto albume + zucchero<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; mso-list: l3 level1 lfo2; text-align: justify;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Verso tuorlo sopra albume (non miscelo troppo)<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; mso-list: l3 level1 lfo2; text-align: justify;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Aggiungo polveri<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; mso-list: l3 level1 lfo2; text-align: justify;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Stendo su silpat/carta da forno con altezza
0.4/0.5cm<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; mso-list: l3 level1 lfo2; text-align: justify;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Cottura 200°/210° per 5 min<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; mso-list: l3 level1 lfo2; text-align: justify;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Metto in frigo per 30 minuti chiuso in un nylon perché
mantenga umidità<o:p></o:p></span></li>
</ol>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Savoiardo per girotorta<o:p></o:p></span></u></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Ingredienti:<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">103gr tuorlo<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">50 gr
zucchero<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">158gr albume<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">42gr
zucchero<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">80gr
farina00<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">25gr fecola<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<u><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Procedimento<o:p></o:p></span></u></div>
<br />
<ol start="1" style="margin-top: 0cm;" type="1">
<li class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; mso-list: l0 level1 lfo3; text-align: justify;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Monto tuorlo e zucchero<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; mso-list: l0 level1 lfo3; text-align: justify;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Dopo un po’ monto albume e zucchero<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; mso-list: l0 level1 lfo3; text-align: justify;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Introduco tuorlo su albume montati<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; mso-list: l0 level1 lfo3; text-align: justify;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Introduco polveri<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; mso-list: l0 level1 lfo3; text-align: justify;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Inserisco in sac a poche e dresso dei savoiardi
di h 5cm su silpat/carta forno, bocchetta con diametro 0,5 (misura 10)<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; mso-list: l0 level1 lfo3; text-align: justify;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Cospargo con zucchero a velo<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; mso-list: l0 level1 lfo3; text-align: justify;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Cottura 210° per 5 min<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; mso-list: l0 level1 lfo3; text-align: justify;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Metto in frigo per 30 minuti chiuso in un nylon perché
mantenga umidità<o:p></o:p></span></li>
</ol>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; text-align: justify;">
</div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Crema bavarese alla vaniglia e limone<o:p></o:p></span></u></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<u><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Ingredienti:<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">100gr tuorlo<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">100gr
zucchero<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">15gr amido
di mais<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">250 gr latte<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">250gr panna<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">1 baccello
vaniglia<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">6gr gelatina<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">30gr di acqua<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">1 scorza
limone grattuggiata<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">15gr succo
di limone<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">300gr di
panna montata a lucido<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<u><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Procedimento<o:p></o:p></span></u></div>
<br />
<ol start="1" style="margin-top: 0cm;" type="1">
<li class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; mso-list: l1 level1 lfo4; text-align: justify;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Crema inglese con tuorli, zucchero, amido, latte
e panna<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; mso-list: l1 level1 lfo4; text-align: justify;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Inserisco scorza e succo limone e gelatina
sciolta quando la temperatura è sotto i 50°<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; mso-list: l1 level1 lfo4; text-align: justify;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Quando a 32° inserisco panna montata a lucido<o:p></o:p></span></li>
</ol>
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Bagna alla vaniglia<o:p></o:p></span></u></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<u><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Ingredienti:<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">100gr acqua<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">100gr
zucchero<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">1 scorza
arancio<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">1 baccello
pulito dai semi di vaniglia<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">50gr di
liquore alla vaniglia<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<u><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p><span style="text-decoration: none;"> </span></o:p></span></u></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<u><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Procedimento<o:p></o:p></span></u></div>
<br />
<ol start="1" style="margin-top: 0cm;" type="1">
<li class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; mso-list: l2 level1 lfo5; text-align: justify;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Bollire h2o, zucchero, scorza arancio e baccello
vaniglia. Raffreddare<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt; mso-list: l2 level1 lfo5; text-align: justify;"><span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Aggiungere liquore<o:p></o:p></span></li>
</ol>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Ci sono un po’
di preparazioni da fare ma ne vale la pena..soprattutto potreste farla e poi,
dopo due ore di frigo , surgelarla senza frutta. Poi quando vorrete potrete
scongelarla, portarla a temperatura 4° e decorarla con frutta, sarà sempre
ottima!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify; text-indent: 21pt;">
<span style="font-family: Papyrus; font-size: 12pt;"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; line-height: 115%;">Alla prossima! <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; line-height: 115%;">Aloha mahalo<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 12pt; line-height: 115%;">Ary<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/13768143631385249516noreply@blogger.com4tag:blogger.com,1999:blog-3628924285828432527.post-74349991940221977122014-02-09T18:28:00.001+01:002014-02-10T20:15:33.208+01:00TORCICOLLO E SHIATSUSul blog abbiamo già parlato del male al collo generico e dei dolori cervicali che spesso possono associarsi anche al torcicollo, ma un post sul torcicollo ci mancava e allora eccolo qua!<br />
Possiamo parlare di torcicollo quando a seguito di un brusco movimento o ad un colpo di freddo o ad una persistente postura sbagliata, improvvisamente non riusciamo più a ruotare il collo a dx o a sx. Questa immobilità, spesso accompagnata anche da dolore generale al collo e alle spalle, è dovuta ad uno spostamento minimo di una vertebra cervicale che va di conseguenza a squilibrare l'energia del nostro Meridiano Vaso Governatore. In quest'ottica troveremo, dalla parte in cui non riusciamo a ruotare il collo, un eccesso di energia e quindi servirà lavorare dalla parte opposta per ritrovare l'equilibrio. In un trattamento Shaitsu si lavorerà quindi sia lungo i meridiani che scorrono nella parte implicata sia con trattamenti in zona. Principalmente i Meridiani che solitamente emergono e che vengono trattati sono Vescica, Intestino Tenue, Vescica Biliare ma anche Rene e Fegato.<br />
Per quel che riguarda oggi però, vorrei suggerire punti facilmente trattabili anche da soli ed è per questo che è bene prendere confidenza con IT3 (Intestinuo Tenue 3).<br />
<br />
IT3 ("Valle Posteriore")<br />
E' un punto che possiamo facilmente raggiungere anche da soli e lo troviamo dietro l'articolazione del metacarpo-falangea del mignolo, al limite da la pelle dorsale e la pelle palmare. E' un punto molto usato per le sindromi che necessitano di rilassare tendini e muscolatura, aiuta ad eliminare il "Vento" e le ostruzioni nei meridiani soprattutto del Vaso Governatore che, come abbiamo visto, è implicato nel torcicollo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6hyAf5bARzrVA5lHgzb_Cslc_3tTU_2JgdtkDhv277BsBT_e-HJADNpok_L9j7RAyyRfbsSotnNz56ecPdMUddxwd3ZJIDSLpZhppc3zmn7fSytCimEoQyBWJWYLxfsXVSqGYSVodMBjS/s1600/it3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6hyAf5bARzrVA5lHgzb_Cslc_3tTU_2JgdtkDhv277BsBT_e-HJADNpok_L9j7RAyyRfbsSotnNz56ecPdMUddxwd3ZJIDSLpZhppc3zmn7fSytCimEoQyBWJWYLxfsXVSqGYSVodMBjS/s1600/it3.jpg" height="240" width="320" /></a></div>
<br />
In genere non è un punto doloroso e quindi potete tranquillamnete trattarlo senza troppa sofferenza insistendo a lungo. Come sempre, personalmente, tratterei entrambi i lati sx e dx, ma in questo caso mi dedicherei di più dalla parte opposta di dove non riesco a ruotare il collo. In definitiva quindi: se non riesco a ruotare a dx, tratterò maggiormente IT3 a sx e viceversa.<br />
<br />
Spero possa esservi utile e a presto :)<br />
[Marco]Anonymoushttp://www.blogger.com/profile/13768143631385249516noreply@blogger.com0tag:blogger.com,1999:blog-3628924285828432527.post-74611266849231687142014-02-01T20:18:00.000+01:002014-02-01T20:18:39.256+01:00TORTA ALLE NOCCIOLE<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;">A volte ritornano! Dopo un paio di
settimane di delirio e frenesia con tutte le mie attività, finalmente sono di
nuovo qua…avrei tante cose da postarvi ma purtroppo il tempo è troppo veloce e
non riesco a stagli dietro.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;">Mi piacerebbe continuare sul filone delle
torte classiche da forno, con una meravigliosa torta alle nocciole composta
da una massa montata a burro con aggiunta di tuorli<span style="mso-spacerun: yes;"> </span>e albume montato oltre che alle farine di
frutta secca di nocciole che danno un’aromaticità pazzesca…una torta
tradizionale ma che ha sempre un ottimo riscontro per il sapore e la
delicatezza che l’accompagnano…accogliente e famigliare (forse perché stravedo
per le nocciole?!?!? Boh voi provatela!)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;"><o:p> </o:p></span></div>
<br />
<div align="center" class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 18pt; line-height: 115%;">TORTA
ALLE NOCCIOLE<o:p></o:p></span></b></div>
<br />
<div style="border-color: currentColor currentColor rgb(79, 129, 189); border-style: none none solid; border-width: medium medium 1pt; mso-border-bottom-alt: solid #4F81BD .75pt; mso-element: para-border-div; padding: 0cm 0cm 1pt;">
<div align="center" class="MsoNormal" style="border: currentColor; margin: 15pt 0cm 0pt; mso-border-bottom-alt: solid #4F81BD .75pt; mso-outline-level: 5; mso-padding-alt: 0cm 0cm 1.0pt 0cm; padding: 0cm; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; letter-spacing: 0.5pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; text-transform: uppercase;">STEPS<o:p></o:p></span></b></div>
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96DJou1h5UGBJ_2Eum1tAfS-d3gq0fWZMyECNNC0_Kj5RNye5MCdvtPQOyjOBm5RF2GekvxckB5jUgJ6yQ-WBiHggUfi-k0wDRndEmdY1d-mRWegnGroqlvcktUB2xkEqPrLDQ9CRyrlA/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96DJou1h5UGBJ_2Eum1tAfS-d3gq0fWZMyECNNC0_Kj5RNye5MCdvtPQOyjOBm5RF2GekvxckB5jUgJ6yQ-WBiHggUfi-k0wDRndEmdY1d-mRWegnGroqlvcktUB2xkEqPrLDQ9CRyrlA/s1600/1.JPG" height="478" width="640" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="MsoNormal" style="margin: 10pt 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">L’ALTEZZA
E' 3,5 cm IL DIAMETRO 22CM</span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Tortiera ben imburrata con burro mix. Adagio <a href="http://shiatsu-food.blogspot.it/2013/11/pillole-di-pasticceria-basela-frolla.html" target="_blank">la frolla</a>
bucandola per bene. Stendo strato di confettura ai lamponi<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Trituro le nocciole tostate in granella e le setaccio
con le altre polveri<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Monto burro con<span style="mso-spacerun: yes;">
</span>zucchero a velo. <o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Monto albumi con zucchero <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Aggiungo le polveri alla montata di burro in macchina
alternandole con i tuorli a filo e se necessario aggiungo<span style="mso-spacerun: yes;"> </span>un po’ di albume montato per stemperare . una
volta introdotte tutte le polveri inserisco l’albume montato.<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 10pt 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">6.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Cottura tra i 30 minuti circa 165°<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Papyrus; font-size: 14pt; mso-bidi-font-family: Papyrus; mso-fareast-font-family: Papyrus; mso-fareast-language: IT;"><span style="mso-list: Ignore;">7.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Appena uscita dal forno bagno con bagna alla vaniglia
, spennello con marmellata e faccio girotorta con nocciole caramellate.<o:p></o:p></span></div>
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<span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlcZ3SqydvS_QppRltOlnw6OFVaCH3m49X5TL0Ww7RdPmu-XChGEvLeB1wb5AOROvdsC66I0glOq_5t0LXSZgM8YijWfNPqsavhyphenhyphenNsnukfyUTbP_Xnj9C2iFhxL3HYY6mVZIFLyKuX1YwN/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlcZ3SqydvS_QppRltOlnw6OFVaCH3m49X5TL0Ww7RdPmu-XChGEvLeB1wb5AOROvdsC66I0glOq_5t0LXSZgM8YijWfNPqsavhyphenhyphenNsnukfyUTbP_Xnj9C2iFhxL3HYY6mVZIFLyKuX1YwN/s1600/2.JPG" height="239" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">INGREDIENTI:<o:p></o:p></span></b></div>
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<span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">167gr burro<o:p></o:p></span></div>
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<span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">100gr
zucchero velo<o:p></o:p></span></div>
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<span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">½ bacello
vaniglia<o:p></o:p></span></div>
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<span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">½ arancio
scorza<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">100gr tuorlo<o:p></o:p></span></div>
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<span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">167 gr
nocciole tostate<o:p></o:p></span></div>
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<span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">117gr farina
00<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">67gr albume<o:p></o:p></span></div>
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<span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">67gr
zucchero<o:p></o:p></span></div>
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<span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span></div>
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<span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Deliziosa
esperienza sia come dessert che come colazione,….la adoro! Spero di passarvi
presto la ricetta di un plumcake al limone pazzesco…i brividi di bontà!!!<o:p></o:p></span></div>
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<span style="font-family: Papyrus; font-size: 14pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span></div>
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<span style="font-family: Papyrus; font-size: 12pt;"><o:p> </o:p></span></div>
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;">Alla prossima! <o:p></o:p></span></div>
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;">Aloha mahalo<o:p></o:p></span></div>
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<span style="font-family: Papyrus; font-size: 14pt; line-height: 115%;">Ary<o:p></o:p></span></div>
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