tag:blogger.com,1999:blog-29381717741239166712024-02-20T22:24:52.243+01:00Vegetale 101% Piu' di 300 ricette vegetariane, vegane e crudiste. Una risorsa per cucinare verdura, frutta, cereali e legumi.Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.comBlogger343125tag:blogger.com,1999:blog-2938171774123916671.post-9841734131913122712018-02-06T14:07:00.001+01:002018-03-07T08:56:09.235+01:00TOFU STRAPAZZATO<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTbMN8NJjadmOikmDQvrhP-mW4mHAjpc8-Jn9jkgotTpkE40JIz_-PAFA8z9laAnhgDVeNbPynQkguYov9MvcfiGMBmKqbd8CGMGnZvsnmd7OdSJTJjgHSzntC-0n1SvOjkg1rD8hflKQ/s1600/11903813743_51353ce9e5_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTbMN8NJjadmOikmDQvrhP-mW4mHAjpc8-Jn9jkgotTpkE40JIz_-PAFA8z9laAnhgDVeNbPynQkguYov9MvcfiGMBmKqbd8CGMGnZvsnmd7OdSJTJjgHSzntC-0n1SvOjkg1rD8hflKQ/s320/11903813743_51353ce9e5_z.jpg" width="320" /></a></div>
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<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";"><br /></span></span></div>
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<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";"><br /></span></span></div>
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<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Per chi è in transizione verso una dieta
vegana o per chi è allergico alle uova, un buon sostituto delle uova strapazzate
consumate a colazione è il tofu; si può cucinare semplice o con le verdure, è
ricco in proteine e povero di grassi e costituisce un’ottima colazione che
mantiene i livelli di energia a lungo senza causare il languorino di mezza
mattina che spesso causano le colazioni affrettate e ricche di prodotti con
farine raffinate e zuccheri.</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";"> </span></span></div>
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<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">INGREDIENTI: (per 2 persone)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">1 cucchiaio
di olio di oliva</span></span></div>
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<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">½ cucchiaino
di curcuma in polvere</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">150 –
200 gr di tofu compatto tagliato a pezzetti o sbriciolato</span></span></div>
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<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">1
manciata di foglie di prezzemolo o erba cipollina tritati finemente (opzionale)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">1
tazza di verdura mista come broccoli, zucchine, asparagi, spinaci tagliati
julienne o a pezzetti piccoli (opzionale)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">1
pomodoro privato di semi e acqua e tagliato a pezzetti (opzionale)</span></span></div>
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<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Sale
marino integrale q.b.</span></span></div>
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<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Pepe
nero macinato fresco q.b.</span></span></div>
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<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">1
pizzico di cipolla in polvere (opzionale)</span></span></div>
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<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";"><br /></span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">PREPARAZIONE:</span></span></div>
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<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Scaldate
l’olio in una padella anti-aderente e aggiungete la curcuma e la cipolla in
polvere (se utilizzata), mescolate, aggiungete le verdure (se utilizzate) e
fate saltare con un cucchiaio o due di acqua.</span></span></div>
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<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Per
ultimo aggiungete il tofu a pezzetti o sbriciolato, cuocete mescolando ancora
per 3 – 4 minuti fino a che le verdure sono cotte e il tofu ha preso il sapore
e il colore delle spezie.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Salate
e pepate a piacere, aggiungete il prezzemolo tritato e servite caldo con pane
integrale e insalata</span></span></div>
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<span style="font-size: xx-small;"><i>Photograph courtesy of F_A, published with permission: https://creativecommons.org/licenses/by/2.0/</i></span></div>
Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.com0tag:blogger.com,1999:blog-2938171774123916671.post-88889821469105817612018-02-05T17:19:00.002+01:002018-02-05T17:19:52.436+01:00INSALATA CON IL COUS COUS<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLRmC9N9w562mqscNa2fewGyyz7gl2igBt0kekedKs15pHZGdUhpBJmhrgC_1JvjE1f1uC05pVNTU7lQKacK9cuCQPUeVGpizMUKhwmvJRb6rJ0Rr_ynmxrb1fV-lR6mTcYj4DuFE5LJo/s1600/IMG_0061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLRmC9N9w562mqscNa2fewGyyz7gl2igBt0kekedKs15pHZGdUhpBJmhrgC_1JvjE1f1uC05pVNTU7lQKacK9cuCQPUeVGpizMUKhwmvJRb6rJ0Rr_ynmxrb1fV-lR6mTcYj4DuFE5LJo/s320/IMG_0061.jpg" width="240" /></a></div>
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<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
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<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
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<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Cous cous avanzato dalla cena di ieri? Nessun
problema, questo prodotto una volta cotto si può conservare in frigorifero;
riciclato non solo è eccellente per preparare verdure ripiene ma anche
insalate. Un’insalata ben bilanciata dal punto di vista nutrizionale può
accostare il cous cous con un legume e qualche verdura cotta o cruda.
L’insalata che propongo qui sotto è semplicissima, può essere consumata fredda
o riscaldata e non richiede condimento; in sé costituisce un piatto unico.</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"> </span></span></div>
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<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">INGREDIENTI: (per persona)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">½
bicchiere di cous cous del vostro tipo preferito</span></span></div>
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<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">½
bicchiere di piselli o ceci lessati</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">7-8
pomodorini maturi</span></span></div>
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<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1 cucchiaio
scarso di capperi dissalati e lavati</span></span></div>
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<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
cucchiaio di noci o semi a scelta (anacardi, pinoli, semi di zucca o un mix di
quello che preferite)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
cucchiaio di brodo vegetale in polvere o brodo vegetale q.b.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"></span><span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">½
cucchiaino di miscela di spezie “4 spezie” questa miscela, originaria della
Tunisia, si trova sia in versione dolce che piccante.</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"> </span></span></div>
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<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">PREPARAZIONE:</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Versate
il cous cous in una scodella, va bene anche il cous cous integrale, o di mais
per chi è allergico al glutine, mescolate le spezie e il brodo in polvere al
cous cous secco e poi versate sopra sufficiente acqua bollente o brodo seguendo
le istruzioni di preparazione sul pacchetto per le quantità; ogni tipo di
cereale infatti assorbe diverse quantità di acqua e per non sbagliare è meglio
seguire le istruzioni sul pacchetto.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Lessate
i piselli o i ceci in acqua salata, lavate i pomodori e tagliate a metà, lavate
i capperi ed eliminate tutto il sale.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Quando
il cous cous è pronto, sgranatelo con la forchetta e unite la verdura, le noci,
i capperi e i piselli o ceci, mescolate bene. Non occorre aggiungere condimento
poiché le spezie e il brodo già rendono la base molto saporita, tuttavia se non
potete farne a meno potete aggiungere un poco di olio di oliva e limone.</span></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span></div>
Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.com0tag:blogger.com,1999:blog-2938171774123916671.post-81851180862509985742018-02-02T10:34:00.000+01:002018-02-02T10:34:16.962+01:00INSALATA DI RISO ROSSO<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin5IRzl15P5CidEGj7_OK2u1qHyVLyv6bFg6pdDiKI5MtUGaELLQ7aB7XLricTg-88mfM514n-_7CDCEdP0sk1O-E4lm_bVzH-2v8Wq_N2SvmB_pLkb0eGLcGEhoE83s0wGeqAZrtOFNY/s1600/IMG_0072%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin5IRzl15P5CidEGj7_OK2u1qHyVLyv6bFg6pdDiKI5MtUGaELLQ7aB7XLricTg-88mfM514n-_7CDCEdP0sk1O-E4lm_bVzH-2v8Wq_N2SvmB_pLkb0eGLcGEhoE83s0wGeqAZrtOFNY/s320/IMG_0072%255B1%255D.JPG" width="240" /></a></div>
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<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Ormai è scritto dovunque che il riso
integrale e in particolare il riso con più alta pigmentazione (rosso e nero) è
migliore per la nostra salute poiché ha un più alto potere nutritivo ed è ricco
di anti-ossidanti. L’unico inconveniente è che occorre circa un’ora per cuocerlo!
Per questo motivo, personalmente, tendo sempre a cuocerne più del necessario e
con il riso avanzato, mescolato a verdure e legumi preparo un’insalata gustosa
e nutriente e pronta da portare al lavoro o semplicemente da tirare furi dal
frigo il giorno successivo.</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Le combinazioni sono limitate solo dalla
fantasia ma per rendere un’insalata bilanciata sotto il profilo nutrizionale di solito
considero una combinazione di cereali, legumi, verdure, poche noci e spezie o
erbe aromatiche, se gli ingredienti sono scelti con cura non occorre nemmeno
aggiungere condimento…non ci credete? Provate la ricetta qui sotto; può essere
consumata fredda o riscaldata.</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"> </span></span></div>
<br />
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">INGREDIENTI: (per persona)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">½ - 1
bicchiere di riso bollito rosso tipo Hermes o Camargue</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">½ - 1
bicchiere di pisellini fini bolliti</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">6 – 7
pomodorini maturi</span></span></div>
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<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1 pezzo
di peperone (crudo o cotto)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
pezzo di sedano</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
cucchiaio di capperi dissalati e lavati</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Qualche
mandorla, anacardo o altra frutta secca a guscio a piacere</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
cucchiaino di erbe fresche tritate a piacere (timo, prezzemolo, coriandolo sono
ottimi)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Sale
marino integrale (se occorre)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Pepe
nero macinato fresco</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">PREPARAZIONE:</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Bollite
il riso e i piselli in abbondante acqua salata separatamente seguendo le
istruzioni sul pacchetto per il riso. Lavate e tagliate la verdura a pezzetti e
i pomodorini a metà. Lavate i capperi per rimuovere il sale e lavate e tritate
le erbe.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Mescolate
tutti gli ingredienti aggiungete sale se occorre e un poco di pepe e servite,
non occorre condimento. Se non potete fare a meno di quest’ultimo potete
utilizzare olio di oliva e limone o tahini, limone e un poco di acqua ben
amalgamati.</span></span></div>
<div style="margin: 0px;">
<br /></div>
<span lang="IT" style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; margin: 0px;">Il Riso contiene naturalmente il batterio “bacillus
cereus”, questo non viene distrutto dalla cottura o da alte temperature e può
solo essere controllato con basse temperature, perciò è necessario avere cura di
mettere in frigo il riso cotto che si intende riutilizzare subito dopo la
cottura e non lasciarlo esposto a temperatura ambiente per più di 90 minuti per
non causare la proliferazione dei batteri che porterebbero, una volta ingeriti,
ad avvelenamento da cibo. Se riscaldato il riso va consumato immediatamente e
mai riscaldato più di una volta.</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.com0tag:blogger.com,1999:blog-2938171774123916671.post-68413204626646489192018-02-01T09:59:00.000+01:002018-02-01T09:59:18.358+01:00MOUSSE AL CAFFE’<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrD8tc2fPOJj4fGb2muYWlBp1No1dU1Rzqzvn35tgT9pZYfqpj-19UQPddtRt5-ityefTBL7wZQaztV6998ncuRTyxv372Wj0-xrtRhfhMpCap6TW3B5qbZwODj3Nz0eaD5u0xBF0qc8/s1600/15922901505_7fcf3410c6_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrD8tc2fPOJj4fGb2muYWlBp1No1dU1Rzqzvn35tgT9pZYfqpj-19UQPddtRt5-ityefTBL7wZQaztV6998ncuRTyxv372Wj0-xrtRhfhMpCap6TW3B5qbZwODj3Nz0eaD5u0xBF0qc8/s320/15922901505_7fcf3410c6_z.jpg" width="240" /></a><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"></span></span></div>
<div style="margin: 0px 0px 10.66px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Una crema facile
e veloce con solo tre ingredienti che può essere servita come dolce al
cucchiaio o utilizzata per farcire una torta. Poiché non include cottura
conserva tutte le vitamine e i benefici dell’avocado ed è senza grassi aggiunti.</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"> </span></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">INGREDIENTI:</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
avocado grande e maturo</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">2
cucchiai di caffè solubile</span></span></div>
<div style="margin: 0px 0px 10.66px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">6- 7
datteri senza nocciolo e reidratati in acqua per almeno mezz’ora. I datteri si
possono sostituire con 5 cucchiai di sciroppo di acero o agave o 75 gr di
zucchero di canna tipo muscovado o più a seconda delle preferenze personali.
L’utilizzo di un dolcificante liquido rende la mousse più molle.</span></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">PREPARAZIONE:</span></span></div>
<div style="margin: 0px 0px 10.66px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Mettere
tutti gli ingredienti in un frullatore e frullare fino ad ottenere un crema
omogenea e senza grumi. Correggere di zucchero se necessario. Mettere in
frigorifero qualche ora prima di servire.</span></span></div>
<div style="margin: 0px 0px 10.66px 24px; text-indent: -18pt;">
<br /></div>
<div style="margin: 0px 0px 10.66px 24px; text-indent: -18pt;">
<span style="font-size: xx-small;"><i>Photograph courtesy of ChicagoMix, published with permission: https://creativecommons.org/licenses/by-sa/2.0/</i></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"></span></span></div>
<div style="margin: 0px 0px 10.66px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-size: xx-small;"><i><br /></i></span></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span></div>
Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.com0tag:blogger.com,1999:blog-2938171774123916671.post-39713353277848000842018-01-31T11:45:00.000+01:002018-01-31T11:45:12.203+01:00ZUCCA RIPIENA AL FORNO<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3RcJ5-QbAikH_PgYovEpHaWZag_WXHniMnfBPhsa0T6pNhIB1U3ai0-fc4uMqMuW7fYnFLc9nAxHyiHflwGuBKQVeUGIswjBvIBjeBTtBl85yvFeVWek1KedL6X9J0HZGyanaBbuthM/s1600/15127719674_7062ef59b8_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="409" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3RcJ5-QbAikH_PgYovEpHaWZag_WXHniMnfBPhsa0T6pNhIB1U3ai0-fc4uMqMuW7fYnFLc9nAxHyiHflwGuBKQVeUGIswjBvIBjeBTtBl85yvFeVWek1KedL6X9J0HZGyanaBbuthM/s320/15127719674_7062ef59b8_z.jpg" width="204" /></a></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">La zucca ripiena è un meraviglioso piatto
unico, facile da preparare, nutriente e con cui si possono riutilizzare gli
avanzi di cucina. La zucca può essere riempita con qualsiasi cosa; se nel
ripieno si mettono vegetali, cereali e legumi rappresenta un pasto veramente
completo. <span style="margin: 0px;"> </span>I ripieni vegetali più popolari
includono riso, lenticchie e verdure, cous cous, fave e verdura mista, quinoa, ceci,
e verdure varie.</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">È opportuno scegliere delle zucche non
troppo grandi, cuocerle al forno fino a che la polpa è tenera, riempirle e poi
rimetterle in forno affinché il ripieno si scaldi.</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Qui sotto è proposta una ricetta con la
quinoa.</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">INGREDIENTI: (per 4 Persone)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">2
zucche tipo acorn o butternut non troppo grandi</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
tazza di semi di quinoa (non cotti)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">½ tazza
di semi di zucca</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
manciata di pinoli</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
manciata di uva sultanina</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
cipolla piccola</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
spicchio di aglio</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">½ tazza
di fagioli piccoli tipo edame, cannellini oppure ceci</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
mazzetto di prezzemolo</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">2
cucchiai di olio di oliva extra vergine</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Sale
marino integrale</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Pepe
nero macinato fresco</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">PREPARAZIONE:</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Lavare
bene le zucche, tagliarle a metà e togliere i semi e la parte filosa. Adagiarle
su una placca foderata di carta da forno e infornare a 160° con la
ventilazione. I tempi di cottura variano in base al tipo di zucca e alla sua
grandezza; per assicurarsi una cottura adeguata bucare la polpa della zucca con
una forchetta, quando risulta morbida, rimuovere le zucche da forno. </span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Nel frattempo
bollire la quinoa in acqua salata seguendo le istruzioni sul pacchetto, quando
è cotta rimuovere l’acqua in eccesso. Lavare l’uva sultanina e mettere da parte,
tritare finemente la cipolla, l’aglio e il prezzemolo.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">In
una padella tostare i pinoli e i semi di zucca senza olio e mettere da parte.
Aggiungere 2 cucchiai di olio di oliva e soffriggere la cipolla e l’aglio, aggiungere
la quinoa, i pinoli, l’uva sultanina, i semi di zucca, e i fagioli, spolverare
con un poco di pepe e sale se necessario, mescolare bene affinché la quinoa si
insaporisca. Rimuovere dal fuoco e mescolare con il prezzemolo tenendone un
poco da parte per la guarnizione finale.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Spargere
un poco di sale e pepe all’ interno della zucca, sulla polpa e se si vuole un
pochino di olio, riempire la zucca con la quinoa, coprire con un foglio di
alluminio e rimettere in forno per almeno 15 – 20 minuti.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Cospargere
con il rimanente prezzemolo, servire calde con un contorno di insalata mista.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<br /></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span style="font-size: xx-small;"><i>Photograph courtesy of Meal Makeover Moms, published with permission: https://creativecommons.org/licenses/by-nd/2.0/</i></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"></span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-size: xx-small;"><i><br /></i></span></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span></div>
Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.com0tag:blogger.com,1999:blog-2938171774123916671.post-29916491242708313212018-01-30T10:41:00.001+01:002018-01-30T10:41:13.548+01:00FARCITURE PER PIZZA<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirprt4bqEpkKdktv14Xwys7lI2nxTMyrVTpiUY6yQXJOd_Sw8sYYx5pHknA6DB17b4wG-quhgOebHjbpLsnEx15-G2SjvtJ7PJtdzxc5JGMjKClABSH2G7GBoH9cNM3xgGFyG1bLTShZY/s1600/37384412811_d28df95a24_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="612" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirprt4bqEpkKdktv14Xwys7lI2nxTMyrVTpiUY6yQXJOd_Sw8sYYx5pHknA6DB17b4wG-quhgOebHjbpLsnEx15-G2SjvtJ7PJtdzxc5JGMjKClABSH2G7GBoH9cNM3xgGFyG1bLTShZY/s320/37384412811_d28df95a24_z.jpg" width="306" /></a><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"></span></span></div>
<div style="margin: 0px 0px 10.66px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px 0px 10.66px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Mi sono sentita
dire tantissime volte che il formaggio vegano in commercio per la pizza è
troppo caro (sul che concordo) e che la pizza senza formaggio ha poco sapore. La
mia risposta è sempre stata: usate di più la vostra fantasia e la vostra
creatività. Non occorre rinunciare alla pizza se non si vuole mangiare il
formaggio e non occorre necessariamente farcire la pizza con il formaggio per
renderla saporita.</span></span></div>
<div style="margin: 0px 0px 10.66px;">
<span lang="IT" style="margin: 0px;"></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Qui sotto
propongo una serie di farciture per pizza che non includono formaggio e
propongo anche un formaggio semplice da fare in casa che ha la caratteristica
di sciogliersi al calore e può rimpiazzare bene la mozzarella senza eccessiva
spesa.</span></span></div>
<div style="margin: 0px 0px 10.66px;">
<b style="mso-bidi-font-weight: normal;"><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Tutto verde:</span></span></b></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
patata</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Qualche
fiore di broccolo</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
zucchino piccolo</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Spinaci
teneri</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Pesto
vegetale</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Capperi
sotto sale</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Olive
di buona qualità</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Olio
extra vergine di oliva q.b.</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"> </span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Lavare
e bollire o cuocere a vapore il broccolo.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Cospargere
la base della pizza con un poco di pesto, in questo sito sono incluse diverse
ricette tutte senza formaggio.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Lavare
e pelare la patata e con un mandolino per pelare le verdure affettare
finissimamente e spargere le fetttine sulla superficie della pizza, lavare e
affettare lo zucchino e spargere sulla base della pizza, spargere poi gli
spinaci, i broccoli cotti ed infine qualche cappero lavato e dissalato e
qualche oliva.</span></span></div>
<div style="margin: 0px 0px 10.66px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Salare
e pepare a piace, condire con poco olio extra vergine di oliva e informare</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"> </span></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<b style="mso-bidi-font-weight: normal;"><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Tutto rosso:</span></span></b></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
patata</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
pomodoro grande da insalata maturo o pomodorini maturi</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
peperone rosso</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
peperoncino piccante</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Basilico
fresco</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Olio
extra vergine di oliva</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Capperi
dissalati o olive di buona qualità</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"> </span></span></div>
<br />
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Lavate
e sbucciate la patata e con un mandolino per pelare le verdure affettatela
molto finemente e spargete le fette sulla superficie della pizza.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Tagliate
il pomodoro a fette e privatelo di acqua e semi o se usate i pomodorini
lavateli e tagliateli a metà. Mondate il peperone, togliete semi e fibra
bianca. Tagliate il peperoncino ed eliminate i semi e la fibra bianca e
tritate. Cospargete sulla superficie della pizza.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Aggiungete
qualche cappero o oliva, salate e pepate a piacere, condite con un filo di olio
extra vergine di oliva e infornate</span></span></div>
<div style="margin: 0px 0px 10.66px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Prima
di servire, quando la pizza è cotta aggiungete qualche foglia di basilico
fresca</span></span></div>
<div style="margin: 0px 0px 10.66px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"></span></span><span lang="IT" style="margin: 0px;"><br /></span></div>
<div style="margin: 0px 0px 10.66px;">
<b style="mso-bidi-font-weight: normal;"><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Verdure miste:</span></span></b></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">½
bicchiere di salsa per pizza</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
zucchino</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">½
peperone</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
grosso pomodoro da insalata maturo o pomodorini maturi</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">½
cipolla</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">½
melanzana</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Qualche
foglia di basilico</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
manciata di rucola</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Olio
extra vergine di oliva q.b.</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"> </span></span><span lang="IT" style="margin: 0px;"></span></div>
<br />
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Spargete
la salsa per la pizza sulla base già lievitata</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Lavate
tutta la verdura e affettate sottilmente, private il pomodoro dei semi e
dell’acqua o se usate i pomodorini tagliate a metà. Spargete le verdure sopra
la salsa di pomodoro, salate e pepate a piacere, condite con un filo d’olio
extra vergine di oliva e infornate.</span></span></div>
<div style="margin: 0px 0px 10.66px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Quando
la pizza è cotta e prima di servire aggiungete una manciata di rucola e qualche
foglia di basilico fresca.</span></span></div>
<div style="margin: 0px 0px 10.66px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"></span></span><span lang="IT" style="margin: 0px;"><br /></span></div>
<div style="margin: 0px 0px 10.66px;">
<b style="mso-bidi-font-weight: normal;"><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Messicana</span></span></b></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">½
bicchiere di salsa di pomodoro per pizza</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
cucchiaio di mais cotto</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
cucchiaio di fagioli rossi cotti o ceci cotti</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
avocado piccolo maturo</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">½
peperone rosso</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
peperoncino piccante</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
manciata di spinaci teneri</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">5 o 6
pomodorini</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Qualche
foglia di basilico</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Olio
extra vergine di oliva q.b.</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"> </span></span></div>
<br />
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Spargete
la salsa di pomodoro sulla base per pizza già lievitata.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;"> </span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Lavate
il peperone e affettate, lavate e tagliate a metà i pomodorini, lavate gli
spinaci e scolateli bene, tagliate il peperoncino e togliete semi e fibra
bianca dopodiché tritatelo finemente. Cospargete la verdura sulla salsa di
pomodoro e per ultimi spargete il mais e i fagioli o ceci.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Salate
e pepate a piacere e informate.</span></span></div>
<div style="margin: 0px 0px 10.66px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Nel
frattempo pelate l’avocado, rimuovete il nocciolo e affettate. Quando la pizza
è cotta aggiungete l’avocado e qualche foglia di basilico.</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"> </span></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<b style="mso-bidi-font-weight: normal;"><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">“Mozzarella” vegetale:</span></span></b></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">120
gr di anacardi al naturale (non tostati e non salati) lasciati in ammollo in
acqua per qualche ora</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">120 ml
di latte vegetale non aromatizzato e non zuccherato (mandorla, riso o soia sono
preferibili)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">60 gr
di yogurt vegetale non aromatizzato e non zuccherato</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">4
cucchiai di amido di tapioca o l’equivalente per un peso di 300ml di un altro
addensante come amido di mais o amido di arrowroot; per sostituire la tapioca
consultare le raccomandazioni per peso degli altri addensanti sulla confezione
del prodotto stesso.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
cucchiaio e ½ di succo di limone fresco</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
cucchiaio e mezzo di lievito alimentare in fiocchi</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Sale
marino integrale (1/2 cucchiaino scarso o meno)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
pizzico di aglio in polvere</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"> </span></span></div>
<br />
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Scolate
gli anacardi e mettete in un frullatore con lo yogurt e gli altri ingredienti e
frullate fino a che ottenete un liquido molto omogeneo e senza pezzi.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Trasferite
in un pentolino e cuocete mescolando a fuoco molto basso, utilizzate un
cucchiaio di legno per evitare che il liquido si attacchi al fondo della
pentola.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Quando
il liquido raggiunge la temperatura di ebollizione comincia a condensare,
cuocete ancora per un paio di minuti e trasferite ad un recipiente tipo un
barattolo di vetro per raffreddare. Ponete in frigo per conservare.</span></span></div>
<div style="margin: 0px 0px 10.66px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">In frigorifero
si conserva 3 o 4 giorni. Utilizzate per la pizza o per altre preparazioni dove
necessita formaggio vegano che si sciolga al calore.</span></span></div>
<div style="margin: 0px 0px 10.66px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px 0px 10.66px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">La video-ricetta
accessibile tramite il link qui sotto è proposta da The Buddist Chef e utilizza
un formaggio simile (con alcune variazioni negli ingredienti) per la pizza. La
ricetta illustra passo a passo la preparazione dell’impasto per la pizza,
(senza olio o grassi aggiunti) e della “mozzarella” vegana.</span></span></div>
<div style="margin: 0px 0px 10.66px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Per altre
interessanti ricette vegane proposte da The Buddist Chef visitate il suo sito e
la sua pagina Facebook</span></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span lang="IT" style="margin: 0px;"><a href="https://www.thebuddhistchef.com/recipe/ultimate-vegan-pizza/"><span style="color: #0563c1; font-family: Calibri;">https://www.thebuddhistchef.com/recipe/ultimate-vegan-pizza/</span></a></span></div>
<div style="margin: 0px 0px 10.66px;">
<span lang="IT" style="margin: 0px;"><a href="https://www.thebuddhistchef.com/"><span style="color: #0563c1; font-family: Calibri;">https://www.thebuddhistchef.com</span></a></span></div>
<div style="margin: 0px 0px 10.66px;">
<span lang="IT" style="margin: 0px;"><a href="https://www.facebook.com/thebuddhistchef"><span style="color: #0563c1; font-family: Calibri;">https://www.facebook.com/thebuddhistchef</span></a></span><span style="font-family: Calibri;"></span></div>
<span style="font-size: xx-small;"><i>Picture courtesy of Voyagevixen2, published with permission: https://creativecommons.org/licenses/by-nd/2.0/</i></span></div>
Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.com0tag:blogger.com,1999:blog-2938171774123916671.post-42855403020771176912018-01-25T15:11:00.000+01:002018-01-25T15:11:19.081+01:00RISO FRITTO CINESE<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7p6UcCwhIGO7dFYdu1NW0LKck9E8EX_Z03a2WggPdh7sd7y5en3LvRrMeTk4Ly5Qi27A1aAwKBc5i36g7ZLrru_ilmtYPIyOl85YCYGh_XQw45yVrDx1_JDbUovfTe27kcMDm2Ayi_c/s1600/25024667938_1e748741b2_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7p6UcCwhIGO7dFYdu1NW0LKck9E8EX_Z03a2WggPdh7sd7y5en3LvRrMeTk4Ly5Qi27A1aAwKBc5i36g7ZLrru_ilmtYPIyOl85YCYGh_XQw45yVrDx1_JDbUovfTe27kcMDm2Ayi_c/s320/25024667938_1e748741b2_z.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Un piatto facile, veloce, versatile e che
in genere mette d’accordo tutti, nella ricetta qui sotto sono stati usati solo
vegetali, ma il piatto base può essere arricchito con tofu, tempeh, sostituti
della carne correntemente in commercio come il quorn, noci e persino frutta. I
vegetali possono essere variati a seconda della stagione e anche di ciò che si
ha in frigorifero.</span></span></div>
<br />
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">INGREDIENTI: (per 4 Persone)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">200gr
di riso a grana lunga anche integrale</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">100
gr di piselli</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">80 gr
di peperone rosso o carota </span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">50 gr
di fagioli edame</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">50 gr
di cipollotto</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
spicchio di aglio</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">3 cucchiai
di salsa di soia tipo tamari</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
cucchiaio di burro di arachidi</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
cucchiaio di zucchero integrale tipo muscovado</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
cucchiaino di salsa piccante al peperoncino</span></span><span lang="IT" style="margin: 0px;"></span></div>
<br />
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">PREPARAZIONE:</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Bollite
il riso al dente seguendo le istruzioni sul pacchetto. Nel frattempo mondate e
tagliate a pezzetti il peperone, affettate finemente il cipollotto incluse le
parti verdi e fate cuocere i piselli, il peperone e i fagioli edame in acqua.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Preparate
la salsa mescolando in una scodella la salsa di soia, l’aglio schiacciato in
purè, il burro di arachidi, lo zucchero e la salsa piccante, mettete in una
padella e scaldate. Se utilizzate il tofu tagliatelo a cubetti e mettetelo
nella salsa. </span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Quando
il riso è pronto scolatelo, mettetelo nella padella con la salsa insieme alle
verdure, mescolate bene per qualche minuto su fuoco basso in modo che assorba
bene la salsa.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Se si
desidera un sapore più ricco si può aggiungere un cucchiaio di olio di sesamo alla
salsa, tuttavia la versione senza grassi è molto saporita di per sé. </span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Servire
caldo come contorno o anche come piatto unico. </span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<br /></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span style="font-size: xx-small;"><i>Photograph courtesy of Marco Verch, published with permission: https://creativecommons.org/licenses/by/2.0/</i></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"></span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-size: xx-small;"><i><br /></i></span></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span></div>
Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.com0tag:blogger.com,1999:blog-2938171774123916671.post-32145694603422416532018-01-23T12:05:00.001+01:002018-01-23T12:05:37.959+01:00PASTA CON POMODORO CRUDO<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgORLVEJCfsJLXmBl_onttezJdUxaxjAWY-PHje4gQ0n0ZUWz9c0Yg0G7dlvuYK_rQ4SfD5MzNR2RFKYQmH7jYDEZYMUsCCurnCoXwAxIVyKfLlDvVgcoj43_P10bWsPql_fMVSQ6mfhpE/s1600/4958061661_b0889fba17_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="478" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgORLVEJCfsJLXmBl_onttezJdUxaxjAWY-PHje4gQ0n0ZUWz9c0Yg0G7dlvuYK_rQ4SfD5MzNR2RFKYQmH7jYDEZYMUsCCurnCoXwAxIVyKfLlDvVgcoj43_P10bWsPql_fMVSQ6mfhpE/s320/4958061661_b0889fba17_z.jpg" width="239" /></a></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Una ricetta perlopiù estiva, reminiscente
dei soleggiati pranzi all’aria aperta, estremamente semplice e fresca ma molto
gustosa, con il bonus di tutte le vitamine e gli enzimi della verdura cruda.</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">INGREDIENTI: (Per 2 Persone)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">160
gr di pasta tipo spaghettini o linguine (anche integrale)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">3 -4
pomodori molto maturi da insalata</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
spicchio di aglio</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Una decina
di foglie di basilico</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Sale
marino integrale</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Olio
extra vergine di oliva q.b.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">PREPARAZIONE:</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Lavare
e mondare i pomodori togliendo acqua e semi, se si preferisce i pomodori
possono anche essere pelati. Mettere i pomodori in uno scolapasta sul lavandino
per permettere la fuoriuscita del liquido in eccesso.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Tagliare
la polpa del pomodoro, una volta scolata, in pezzetti piccoli, tritare l’aglio
molto finemente e tritare grossolanamente le foglie di basilico. Mescolare
tutto in una terrina e condire con poco olio di oliva e sale.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Cuocere
la pasta al dente in abbondante acqua salata seguendo le istruzioni sul
pacchetto.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Scolare
la pasta e mescolare al sugo di pomodoro fresco, servire subito.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span style="font-size: xx-small;"><i>Photograph courtesy of Dave Clements; published with permission: https://creativecommons.org/licenses/by-nd/2.0/</i></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"></span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-size: xx-small;"><i><br /></i></span></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span></div>
Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.com0tag:blogger.com,1999:blog-2938171774123916671.post-76606416554277264312018-01-12T11:52:00.000+01:002018-01-12T13:22:42.221+01:00PESTO DI BROCCOLI<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZJRpzpbcLJTqMJS7IuWt1G5Yq8sCifjQ6F0X1kFtu97HFLhprXbcmfZqutazQ1souVUdbnbkvV4sxtTJcxBBJXN0z1qUrTrndii3Q5gl7dkpL-Mx_8nkwI_Ib0ixZz6WPEzbHxGTBudM/s1600/5744268129_9d8e5995b6_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZJRpzpbcLJTqMJS7IuWt1G5Yq8sCifjQ6F0X1kFtu97HFLhprXbcmfZqutazQ1souVUdbnbkvV4sxtTJcxBBJXN0z1qUrTrndii3Q5gl7dkpL-Mx_8nkwI_Ib0ixZz6WPEzbHxGTBudM/s320/5744268129_9d8e5995b6_z.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Le ricette per la pasta a base di broccoli
sono moltissime e tutte ottime ma spesso i bambini sono molto diffidenti nei
confronti della verdura a pezzetti. Qualche mamma piena di risorse deve aver inventato il pesto di broccoli, che per via della consistenza morbida e cremosa risulta accettabile anche ai più piccoli e può essere un valido aiuto per educare i nostri figli a mangiare le verdure.</span></span></div>
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<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">INGREDIENTI: (per 2 persone)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">¼ di
broccolo (se molto piccolo utilizzate metà) solo le cime</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">3 – 4
noci non tostate e non salate</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">1
cucchiaio di anacardi non tostati e non salati</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">5 – 6
capperi sotto sale</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">1
cucchiaio di lievito alimentare in fiocchi</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">1
cucchiaio di olio extra vergine di oliva (opzionale)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Acqua
di cottura dei broccoli q.b.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Sale
marino integrale</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Pepe
nero macinato fresco</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";"> </span></span></div>
<br />
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">PREPARAZIONE:</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Mondate
il broccolo e scegliete circa ¼ - ½ fiore riservando il gambo per altri usi,
lavate e mettete a bollire in poca acqua. Quando il broccolo è tenero scolatelo
e riservate l’acqua di cottura.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Mettete
in un frullatore le noci sgusciate, gli anacardi, i capperi dissalati e lavati,
lo lievito alimentare, il broccolo e 2 – 3 cucchiai di acqua di cottura. Questa
ricetta è ottima anche senza l’aggiunta di olio di oliva.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Salate
e pepate a piacere e frullate fino ad ottenere una crema, se dovesse risultare
troppo denso aggiungete un poco di acqua di cottura dei broccoli.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Ottimo
per condire la pasta, soprattutto quella integrale.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<br /></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span style="font-size: xx-small;"><i>Photograph courtesy of Stacey Spensley, published with permission: https://creativecommons.org/licenses/by/2.0/</i></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-size: xx-small;"><i><br /></i></span></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "calibri";"></span></div>
Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.com0tag:blogger.com,1999:blog-2938171774123916671.post-35607329349783311432018-01-12T11:13:00.004+01:002018-01-12T11:13:43.030+01:00MELANZANE AL FORNO FORMATO FINGER FOOD<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTulBHZtUvyaeYg9g256BZkIUc_nwk4gM7g8L5e8iocU2OWQVKUbTszH6PzuFHL35jovwHuLpRvKN22PXbK52arzxneNPxh8Z-P039SAXVnEdUcDEL8Y0AOG2Y4BXZbOrTi4TEUwxh4k4/s1600/26518018312_9c0eace3ee_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTulBHZtUvyaeYg9g256BZkIUc_nwk4gM7g8L5e8iocU2OWQVKUbTszH6PzuFHL35jovwHuLpRvKN22PXbK52arzxneNPxh8Z-P039SAXVnEdUcDEL8Y0AOG2Y4BXZbOrTi4TEUwxh4k4/s320/26518018312_9c0eace3ee_z.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">INGREDIENTI:</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">1
Melanzana grande</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Latte
vegetale non aromatizzato q.b.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Pangrattato
senza strutto q.b.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Lievito
alimentare in fiocchi q.b.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Olio
extra verine di oliva q.b.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Sale
marino integrale</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Pepe
nero macinato fresco</span></span><br />
<span style="font-family: calibri;"><br /></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">PREPARAZIONE:</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Lavate
e mondate la melanzana, tagliate in spicchi e in pezzi un poco più grandi rispetto
alla classica patata fritta.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Salate
leggermente la melanzana e lasciatela in uno scolapasta a spurgare. Nel frattempo
mescolate quatto o cinque cucchiai di pangrattato con un cucchiaio di lievito
alimentare.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Pulite
con la carta da cucina o un panno pulito la melanzana e liberatela dal sale in
eccesso, immergete nel latte vegetale e poi rotolate ciascun pezzo nella
mistura di pan grattato e lievito alimentare.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Foderate
una placca con carta da forno e adagiate le melanzane impanate, se necessario
aggiungete poco sale e una spolverata di pepe.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Spruzzate
poco olio sulle melanzane e infornate regolando il termostato a 160° ventilato.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Le
melanzane sono pronte quando sono dorate in superficie e morbide dentro, le
prestazioni del forno influiscono sul tempo di cottura che può variare da 20
minuti a mezz’ora, dipendendo anche se infornate le melanzane a forno già caldo
o appena avviato; è consigliato pertanto provarne una per assicurarsi che siano
ben cotte.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Si
possono servire calde insieme ad un aperitivo accompagnate da una salsa
leggermente piccante, come antipasto o come contorno</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";"><br /></span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri"; font-size: xx-small;"><i>Photograph courtesy of Inyucho, published with permission: https://creativecommons.org/licenses/by/2.0/</i></span></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "calibri";"></span></div>
Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.com0tag:blogger.com,1999:blog-2938171774123916671.post-13893750399908402732018-01-10T11:56:00.001+01:002018-01-10T11:58:12.013+01:00VIN BRULE'<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp6jlJiwfAoZDkHNXEEgmQP6VWolFgTXowlQmVMfKOg60PLX10jeY-4Ns3OoB8rApxJRF7pvFUucoWO2E3swT2Ag3Xi-eN6fZntCTc9mPe7AbK2uSpwn8-86z3lbBHXHugTIvauHJT2Wk/s1600/11499584884_15fa3db111_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="434" data-original-width="640" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp6jlJiwfAoZDkHNXEEgmQP6VWolFgTXowlQmVMfKOg60PLX10jeY-4Ns3OoB8rApxJRF7pvFUucoWO2E3swT2Ag3Xi-eN6fZntCTc9mPe7AbK2uSpwn8-86z3lbBHXHugTIvauHJT2Wk/s320/11499584884_15fa3db111_z.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Un classico per scaldare le fredde serate
invernali e da condividere con amici e parenti nei giorni di festa.
Sorprendentemente questa bevanda con radici antiche quanto la civiltà romana è apprezzata
e fa parte della tradizione in tutti i paesi Europei!</span></span></div>
<br />
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">INGREDIENTI (per 4 - 6 tazze di bevanda
circa)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">1
limone (scegliete un limone biologico o con la buccia non trattata)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">1 arancia
(scegliete un agrume biologico o con la buccia non trattata)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">2 stecche
di cannella</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">5 - 6
chiodi di garofano interi</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">2 - 3
bacche di anice stellato</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">4 cucchiai
di zucchero di canna o più a seconda dei gusti</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">1
litro di vino rosso</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">PREPARAZIONE:</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Con
un pelapatate o un coltellino affilato rimuovete la scorza superiore degli
agrumi e scartate la parte bianca. Tagliate 2 o tre fette di arancia.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">In
una pentola sufficientemente capiente mettete le scorze degli agrumi, qualche
fetta di arancia, lo zucchero, le spezie e il vino e mettete su fuoco dolce
mescolando fino a che lo zucchero si è completamente sciolto.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Controllate
se lo zucchero è di vostro gradimento o se preferite più dolce aggiungetene e
fate sciogliere mescolando.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Lasciate
scaldare su fuoco medio fino a che il vino ha assorbito l’aroma delle spezie e
gli oli essenziali contenuti nella buccia degli agrumi e risulta caldo fumante.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Servite
molto caldo, ottimo accompagnato dei biscotti di pan di zenzero.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<br /></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span style="font-size: xx-small;"><i>Photograph courtesy of Rpavic, published with permission: https://creativecommons.org/licenses/by/2.0/</i></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";"></span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-size: xx-small;"><i><br /></i></span></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "calibri";"></span></div>
Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.com0tag:blogger.com,1999:blog-2938171774123916671.post-69616417403747492332018-01-04T11:56:00.001+01:002018-01-04T11:56:28.322+01:00BISCOTTI RIPIENI DI FICHI SECCHI – FIG ROLLS<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2BFzXnnWo3DweUGMaIyZE8LWiGL94zDm1UjdGvBppjWvdvgKtavR7bj6FifxqJ8DxYPy5BwuUkNKbBR0fNlKdOgSDavSyYnwRgSONKAiMynrWhkQTJ0xfm2I1h1HW-KdBQW0oDm6lNGU/s1600/9797774584_23dc72d780_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2BFzXnnWo3DweUGMaIyZE8LWiGL94zDm1UjdGvBppjWvdvgKtavR7bj6FifxqJ8DxYPy5BwuUkNKbBR0fNlKdOgSDavSyYnwRgSONKAiMynrWhkQTJ0xfm2I1h1HW-KdBQW0oDm6lNGU/s320/9797774584_23dc72d780_z.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">I biscotti ripieni di datteri o fichi
secchi sono tradizionali in quasi tutti i paesi intorno al Mediterraneo, In
Medio Oriente si trovano facilmente in vendita presso qualunque panetteria o
pasticceria oltre che preconfezionati nei supermercati.</span></span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri;"><span lang="IT" style="margin: 0px;">Per anni ho cercato una ricetta che potesse
produrre dei buoni biscotti senza usare burro e uova e recentemente ho scoperto
il blog di Alex Mercorio: </span><a href="http://alexmercorio.it/"><span lang="IT" style="margin: 0px;"><span style="color: #0563c1;">http://alexmercorio.it</span></span></a><span style="margin: 0px;"><span lang="IT" style="color: windowtext; margin: 0px;"> ; la sua ricetta è ottima,<span style="margin: 0px;"> </span>ed è adatta anche ai celiaci, non avendo in
casa farina di grano saraceno la prima volta che l’ho provata ho usato della
normale farina integrale, tuttavia provando in seguito con il grano saraceno i
biscotti vengono più leggeri quindi raccomando di seguire la sua ricetta senza
varianti.</span></span></span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri;"><span lang="IT" style="margin: 0px;">La ricetta è riportata qui sotto ma
consiglio di visitare anche l’originale e la sua pagina facebook: </span><span style="color: #0563c1;"><a href="http://alexmercorio.it/vegan-fig-rolls/"><span lang="IT" style="margin: 0px;">http://alexmercorio.it/vegan-fig-rolls/</span></a><span style="margin: 0px;"><span lang="IT" style="margin: 0px;"><span style="margin: 0px;"> </span></span></span></span><span><span lang="IT" style="color: windowtext; margin: 0px;">- </span><span lang="IT" style="margin: 0px;"><span style="margin: 0px;"><span style="color: #0563c1;"> </span></span></span></span><a href="https://www.facebook.com/alexmercorio/"><span lang="IT" style="margin: 0px;"><span style="color: #0563c1;">https://www.facebook.com/alexmercorio/</span></span></a></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"> </span></span></div>
<br />
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">INGREDIENTI: </span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">300
gr di farina di grano saraceno</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">100
gr di farina di riso</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">120
gr di zucchero</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1/2
bustina di lievito</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Vaniglia
in polvere q.b.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Cannella
in polvere q.b.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">La
buccia grattugiata di un’arancia (scegliete un’arancia non trattata in
superficie)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">80 ml
di olio di semi</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
pizzico di sale</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Acqua
di ammollo dei fichi q.b.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">200
gr di fichi secchi tenuti in ammollo almeno un paio d’ore in 500 ml di acqua</span></span><span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;"> </span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"> </span></span></div>
<br />
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">PREPARAZIONE:</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Qualche
ora prima di iniziare la lavorazione dei biscotti mettete in ammollo i fichi
secchi in 500 ml di acqua.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Prima
di iniziare a lavorare le farine, frullate i fichi con un poco della loro
acqua, la pasta di fichi non deve essere troppo molle altrimenti fuoriesce dai
biscotti, quindi è meglio aggiungere acqua a poco a poco e solo se necessario. Una
volta frullati, mettete da parte.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">In
una terrina capiente mescolate tutti gli ingredienti secchi tranne lo lievito e
i fichi, aggiungete quindi l’olio e in seguito l’acqua di ammollo dei fichi a
poco a poco. Siate cauti con l’acqua poiché le farine che non contengono
glutine sono più difficile da lavorare.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Impastate
bene fino ad ottenere un impasto morbido che non appiccica alle mani.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Per
ultimo aggiungete lo lievito e lavorate bene l’impasto per consentire a questo
di essere ben distribuito. Nel frattempo avviate il forno a 160°.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Aiutandovi
con un mattarello stendete l’impasto in un lungo rettangolo con il lato corto
di circa 7 - 8 cm o poco più. E’ preferibile stendere l’impasto su carta da
forno o su un canovaccio pulito.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Con una
spatola stendete la pasta di fichi sul rettangolo di impasto lasciando circa 1
cm sui lati per permettere di chiudere l’impasto su sé stesso e sigillarlo come
se fosse un pacchetto. Per chiudere l’impasto aiutatevi con la carta da forno o
il canovaccio.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Una
volta che avete formato una specie di lungo salame e sigillato tutti i lati,
tagliate delle fette con un coltello affilato e adagiate su una teglia
ricoperta di carta da forno.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Infornate
e cuocete subito per circa 12 – 15 minuti, i tempi possono variare a seconda
delle prestazioni del forno e a seconda che usiate la ventilazione o il forno
statico. In ogni caso i biscotti dovrebbero risultare ben dorati.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Rimuovete
dalla teglia e lasciate raffreddare. Si conservano per qualche giorno se chiusi
in una scatola con coperchio ermetico.</span></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"><br /></span><br />
<span style="font-size: xx-small;"><i>Photograph courtesy of Inci Mercan; published with Permission: https://creativecommons.org/licenses/by-sa/2.0/</i></span></div>
Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.com0tag:blogger.com,1999:blog-2938171774123916671.post-89192316702481009262017-12-15T15:37:00.004+01:002017-12-15T15:37:54.074+01:00PANE DI PATATE<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuTYGtWvS_SsZx6ySGXuvvb_BMXlM9g1xEf_Sx5ehxQ8t5ETiZS9fL4CGAuKZzI72zZPrCNwSKogxKtaxlbuMsRQZUX3myjyqlZUVVCGIkZoZ9hSYui_wKIFccdVpV1zg0zDdWdKYgEY/s1600/4259059483_ef50a696c8_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="426" data-original-width="640" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuTYGtWvS_SsZx6ySGXuvvb_BMXlM9g1xEf_Sx5ehxQ8t5ETiZS9fL4CGAuKZzI72zZPrCNwSKogxKtaxlbuMsRQZUX3myjyqlZUVVCGIkZoZ9hSYui_wKIFccdVpV1zg0zDdWdKYgEY/s320/4259059483_ef50a696c8_z.jpg" width="320" /></a></div>
<div style="background: white; line-height: normal; margin: 0px;">
<span style="font-family: Calibri;"><span lang="IT" style="margin: 0px;"><br /></span></span></div>
<div style="background: white; line-height: normal; margin: 0px;">
<span style="font-family: Calibri;"><span lang="IT" style="margin: 0px;"><br /></span></span></div>
<div style="background: white; line-height: normal; margin: 0px;">
<span style="font-family: Calibri;"><span lang="IT" style="margin: 0px;">Ho trovato la ricetta per il pane piatto di patate presso il sito di Happy
Foods Tube: </span><span lang="IT" style="letter-spacing: 0.3pt; margin: 0px;"><a href="https://www.happyfoodstube.com/mashed-potato-flatbread/"><span style="color: #0563c1;">https://www.happyfoodstube.com/mashed-potato-flatbread/</span></a>,
questo tipo di pane è popolare nei paesi Scandinavi e Baltici e in Russia ma si
può trovare in tantissimi altri paesi inclusa l’Irlanda, si ritrova con diversi
nomi come lokshe, lefse, blini, farls a seconda della zona e del paese. Quello
che preferisco in questa ricetta è che non è necessariamente previsto l’uso del
burro che invece viene spesso e volentieri aggiunto in abbondanza.</span></span></div>
<div style="background: white; line-height: normal; margin: 0px;">
<span lang="IT" style="letter-spacing: 0.3pt; margin: 0px;"><span style="font-family: Calibri;">Il pane si può fare con patate bollite o con gli
avanzi del purè e non prevede grassi aggiunti, tuttavia ho provato a farlo aggiungendo
un cucchiaio di olio di oliva. pepe e poco rosmarino fresco tritato e trovo che
è molto più saporito, quindi propongo in traduzione la versione di Happy Foods
Tube con la variante da me preferita:</span></span><span lang="IT" style="letter-spacing: 0.3pt; margin: 0px;"><span style="font-family: Calibri;"> </span></span></div>
<br />
<div style="background: white; line-height: normal; margin: 0px;">
<span lang="IT" style="letter-spacing: 0.3pt; margin: 0px;"><span style="font-family: Calibri;">INGREDIENTI: (per 8 porzioni di pane)</span></span></div>
<div style="background: white; line-height: normal; margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; letter-spacing: 0.3pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="letter-spacing: 0.3pt; margin: 0px;"><span style="font-family: Calibri;">1 tazza (circa 250 gr) di patate bollite e
schiacciate o di purea di patate</span></span></div>
<div style="background: white; line-height: normal; margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; letter-spacing: 0.3pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="letter-spacing: 0.3pt; margin: 0px;"><span style="font-family: Calibri;">1 tazza di farina per tutti gli usi + un poco di
farina per il tavolo di lavoro</span></span></div>
<div style="background: white; line-height: normal; margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; letter-spacing: 0.3pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="letter-spacing: 0.3pt; margin: 0px;"><span style="font-family: Calibri;">Sale marino integrale (opzionale)</span></span></div>
<div style="background: white; line-height: normal; margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; letter-spacing: 0.3pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="letter-spacing: 0.3pt; margin: 0px;"><span style="font-family: Calibri;">Pepe nero macinato fresco (opzionale)</span></span></div>
<div style="background: white; line-height: normal; margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; letter-spacing: 0.3pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="letter-spacing: 0.3pt; margin: 0px;"><span style="font-family: Calibri;">1 cucchiaio di olio extra vergine di oliva
(opzionale)</span></span></div>
<div style="background: white; line-height: normal; margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; letter-spacing: 0.3pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="letter-spacing: 0.3pt; margin: 0px;"><span style="font-family: Calibri;">1 cucchiaino di rosmarino fresco tritato o altra
erba aromatica a scelta; prezzemolo, aneto ed erba cipollina sono anche ottimi.
(Opzionale)</span></span><span lang="IT" style="letter-spacing: 0.3pt; margin: 0px;"><span style="font-family: Calibri;"> </span></span></div>
<br />
<div style="background: white; line-height: normal; margin: 0px;">
<span lang="IT" style="letter-spacing: 0.3pt; margin: 0px;"><span style="font-family: Calibri;">PREPARAZIONE:</span></span></div>
<div style="background: white; line-height: normal; margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; letter-spacing: 0.3pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="letter-spacing: 0.3pt; margin: 0px;"><span style="font-family: Calibri;">In una terrina mescolate le patate o il purè con la
farina, se il purè è già condito ed è molto molle potreste dover aumentare la
quantità di farina.</span></span></div>
<div style="background: white; line-height: normal; margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; letter-spacing: 0.3pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="letter-spacing: 0.3pt; margin: 0px;"><span style="font-family: Calibri;">Lavorate fino a formare un impasto sodo e
aggiungete sale quanto basta; la quantità di sale dipende se utilizzate patate
senza condimento o purè.</span></span></div>
<div style="background: white; line-height: normal; margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; letter-spacing: 0.3pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="letter-spacing: 0.3pt; margin: 0px;"><span style="font-family: Calibri;">Se preferite aggiungete un cucchiaio di olio, pepe
ed erbe aromatiche tritate all’impasto.</span></span></div>
<div style="background: white; line-height: normal; margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; letter-spacing: 0.3pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="letter-spacing: 0.3pt; margin: 0px;"><span style="font-family: Calibri;">Lavorate l’impasto in un cilindro e tagliate 8
parti uguali.</span></span></div>
<div style="background: white; line-height: normal; margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; letter-spacing: 0.3pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="letter-spacing: 0.3pt; margin: 0px;"><span style="font-family: Calibri;">Infarinate la superficie di lavoro e aiutandovi con
un mattarello stendete ciascuna parte dell’impasto in un disco piatto e sottile.</span></span></div>
<div style="background: white; line-height: normal; margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; letter-spacing: 0.3pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="letter-spacing: 0.3pt; margin: 0px;"><span style="font-family: Calibri;">Mettete una padella anti aderente con il fondo
spesso o una padella di ferro pesante a scaldare sul fuoco, il fuoco non deve
essere troppo alto altrimenti il pane brucia e non cuoce. La padella è pronta
quando una goccia di acqua lasciata cadere sulla superficie sfrigola ed evapora
immediatamente.</span></span></div>
<div style="background: white; line-height: normal; margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; letter-spacing: 0.3pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="letter-spacing: 0.3pt; margin: 0px;"><span style="font-family: Calibri;">Appoggiate il disco di impasto sulla superficie
calda della padella e lasciate cuocere 1 minuto circa per parte.</span></span></div>
<div style="background: white; line-height: normal; margin: 0px 0px 0px 24px; text-align: left; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; letter-spacing: 0.3pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="letter-spacing: 0.3pt; margin: 0px;"><span style="font-family: Calibri;">Tenete il pane in caldo coperto con un canovaccio o
un foglio di alluminio per alimenti.</span></span></div>
<div style="background: white; line-height: normal; margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; letter-spacing: 0.3pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="letter-spacing: 0.3pt; margin: 0px;"><span style="font-family: Calibri;">Servire caldo.</span></span></div>
<div style="background: white; line-height: normal; margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; letter-spacing: 0.3pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="letter-spacing: 0.3pt; margin: 0px;"><span style="font-family: Calibri;">Tradizionalmente è servito a colazione insieme a
uova, formaggi, pesce affumicato ed affettati come tradizione nei paesi del
nord, ma può accompagnare altrettanto bene insalate, verdura cotta alla piastra,
curry di verdure e minestre.</span></span></div>
<div style="background: white; line-height: normal; margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="letter-spacing: 0.3pt; margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="background: white; line-height: normal; margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="letter-spacing: 0.3pt; margin: 0px;"><span style="font-family: Calibri; font-size: xx-small;"><i>Photograph courtesy of Stacy Spensley, published with permission: https://creativecommons.org/licenses/by/2.0/</i></span></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span><span style="font-size: xx-small;"></span><i></i></div>
Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.com0tag:blogger.com,1999:blog-2938171774123916671.post-52825485340587988862017-12-14T14:48:00.000+01:002017-12-14T14:48:40.106+01:00PAN BRIOCHE<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTwNVV1zfv-8rteoAdXv82Bfa6k-YBdxTLjUkRnuOiV-4Lm2Ylu8x0e65LPRiATkuF3EyNDDztoaxthJyyQikAM_clIjTohN-mo1nQertXIbBRb_PnYERpnIPO8YJyj3Hvo6m7fGWi6EQ/s1600/19887932326_a0dc1f0edb_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTwNVV1zfv-8rteoAdXv82Bfa6k-YBdxTLjUkRnuOiV-4Lm2Ylu8x0e65LPRiATkuF3EyNDDztoaxthJyyQikAM_clIjTohN-mo1nQertXIbBRb_PnYERpnIPO8YJyj3Hvo6m7fGWi6EQ/s320/19887932326_a0dc1f0edb_z.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<span style="font-family: Calibri;"><br /></span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri;"><br /></span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri;">Un classico Francese rivisitato in versione vegana, soffice e leggero il pan brioche è ottimo tostato con la marmellata a colazione e accompagna molto bene il caffè o il the anche da solo. Se si dispone di uno stampo per muffins si può fare delle mono porzioni per i bambini da portare a scuola al posto delle merendine.</span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri;"><br /></span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri;">INGREDIENTI:</span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">380gr
di farina tipo 1 (di frumento o di farro)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
bustina di lievito di birra essiccato</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">250
ml di latte vegetale (va bene anche aromatizzato alla vaniglia)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">55 gr
di zucchero di canna tipo demerara</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">70 gr
di olio vegetale (oliva o cocco)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
pizzico di sale</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Zucchero
a velo o granella di zucchero</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">PREPARAZIONE:</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Stemperate
lo lievito nel latte vegetale leggermente tiepido (non caldo altrimenti le
spore dello lievito vengono danneggiate) con un cucchiaino di zucchero.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Quando
lo lievito comincia produrre schiuma in superficie, aggiungere alla farina e
agli altri ingredienti (tranne la granella di zucchero) in una terrina
capiente.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Impastare
a lungo fino che tutti gli ingredienti sono ben amalgamati e l’impasto è
soffice ed elastico ma non appiccicoso.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Coprire
con un canovaccio e lasciare lievitare per almeno mezz’ora.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Impastare
nuovamente e dividere l’impasto in 3 parti, lavorare ciascuna delle tre parti
in un cordone e intrecciare fra loro a formare una treccia.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Ungere
leggermente uno stampo da plum cake e mettere la treccia a lievitare nuovamente
coperta da un canovaccio leggermente umido e in un posto tiepido.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Quando
l’impasto è raddoppiato in volume, cospargere di granella di zucchero e
infornare a forno caldo a 160° e cuocere per almeno 40 – 45 minuti o, a seconda
delle prestazioni del forno, fino a quando il pan brioche è ben colorito in
superficie ed uno stuzzicadenti inserito nell’impasto viene fuori pulito.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Se
non avete granella di zucchero cuocetelo senza nulla e cospargetelo di zucchero
a velo una volta cotto e raffreddato.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Ottimo
servito con confettura di frutta insieme alla colazione.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"></span></span><br /></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span style="font-size: xx-small;"><i>Photograph by Campus France: published with permission: https://creativecommons.org/publicdomain/zero/1.0/</i></span><br /><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"></span></span></div>
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<span lang="IT" style="margin: 0px;"><span style="font-size: xx-small;"><i><br /></i></span></span></div>
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Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.com0tag:blogger.com,1999:blog-2938171774123916671.post-54130570770756192722017-12-13T16:06:00.000+01:002017-12-13T16:06:09.891+01:00BISCOTTI ALLO ZENZERO<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvcNh3jl-gecjjuCFvwl162ZpLgro4usCWFhP26NUBCK_pmhEzKbWwHVzLIEv3DneLmX1Nu4AK4AHIROe-nEryVkUD3XoS9OSLdj_Ghpg3BV8kXVoxH-B7zeQjRuVi3fCWirc2Lg9TfI/s1600/335996699_5a97fbd34f_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvcNh3jl-gecjjuCFvwl162ZpLgro4usCWFhP26NUBCK_pmhEzKbWwHVzLIEv3DneLmX1Nu4AK4AHIROe-nEryVkUD3XoS9OSLdj_Ghpg3BV8kXVoxH-B7zeQjRuVi3fCWirc2Lg9TfI/s320/335996699_5a97fbd34f_z.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">I biscotti aromatizzati allo zenzero e
cannella sono una tradizione del nord Europa che si rinnova ogni Natale. Spesso
fatti in casa coinvolgendo i bambini nella loro preparazione e decorazione,
sono regalati ad amici e parenti e gustati a fine pasto con the o caffè.</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Le ricette sono tantissime con o senza
ingredienti di origine animale, ma in tutte prevale l’uso dello zucchero
integrale o della melassa di zucchero che dà loro il caratteristico colore
scuro.</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">La ricetta riportata qui sotto è testata
da diversi anni di uso senza che nessuno si sia mai accorto che i biscotti sono
vegani.</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"> </span></span></div>
<br />
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">INGREDIENTI:</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">3 bicchieri di farina bianca o integrale o
mista bianca e integrale</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">La buccia grattugiata di un limone o
arancia (scegliete un agrume biologico o non trattato in superficie)</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Un poco di succo di limone o arancia</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1 bustina di lievito per dolci</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">½ cucchiaino di bicarbonato di sodio</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Un pizzico di sale</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">½ bicchiere di burro di cocco <a href="http://vegetale101.blogspot.it/2016/01/burro-di-cocco.html" target="_blank">(ricetta qui)</a> o 4 cucchiai
di olio di cocco solidificato </span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1 sostituto dell’uovo formato con 1
cucchiaio di semi di lino tritati finemente (o farina di semi di lino) e 3
cucchiai di acqua</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">¾ di bicchiere di zucchero integrale di
canna (tipo muscovado)</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">½ bicchiere di melassa di canna da
zucchero o golden syrup (o miele se la vostra dieta lo consente)</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Se lo lievito non era aromatizzato alla
vaniglia aggiungete la polpa di ½ stecca di vaniglia o una bustina di vanillina</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1 cucchiaio di zenzero pelato e grattugiato
(o 1 cucchiaino colmo di zenzero in polvere)</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">½ cucchiaino di cannella</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">¼ di cucchiaino di chiodi di garofano in
polvere</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Poca noce moscata grattugiata</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Zucchero a velo (senza amido) per la
decorazione (opzionale)</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"> </span></span></div>
<br />
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">PREPARAZIONE:</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">In una terrina piccola unite i semi di
lino tritati e l’acqua e lasciate riposare qualche minuto affinché si formi un
poco di gelatina.</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Se usate la stecca di vaniglia, con un
coltellino appuntito aprite la stecca sulla lunghezza e raschiate la polpa all’interno.</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">In una terrina capiente setacciate la
farina, aggiungete la polpa della vaniglia, la buccia del limone o arancio
grattugiata, il sale, le spezie e lo zucchero e mescolate.</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Aggiungete alla farina il burro (o l’olio)
di cocco, la melassa, il sostituto dell’uovo e mescolate aggiungendo con molta
parsimonia del succo di limone o arancio quanto basta per ottenere un impasto
sodo che non appiccichi alle mani e si possa stendere con il mattarello.</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">La melassa tende a dare ai biscotti un
colore molto scuro e un retrogusto amarognolo per questo in molte ricette è sostituita
con il miele o il golden syrup.</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Per ultimi incorporare nell’impasto il
bicarbonato e lo lievito, impastando bene affinché gli ingredienti siano ben
distribuiti e amalgamati nell’impasto.</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Infarinate il piano di lavoro e stendete
una parte di impasto alla volta fino a formate uno strato di circa 4 mm che poi
taglierete con gli appositi stampini da biscotti, o in mancanza di quelli
utilizzate un bicchiere.</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Foderate una placca con carta da forno e adagiate
i biscotti distanziati tra loro. Infornate a forno avviato e settato a 160°
ventilato.</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">A seconda delle prestazioni del forno e a
seconda che si preferiscano i biscotti più o meno croccanti, i biscotti vanno
cotti dai 10 ai 15 minuti, normalmente quando sono coloriti in superficie sono
pronti.</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">La quantità di impasto qui sopra produce
circa 2 placche di biscotti piene.</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Lasciate raffreddare e una volta freddi si
possono decorare con la tradizionale ghiaccia fatta in casa con zucchero a velo
e un poco di succo di limone e distribuita con il sacchetto da pasticceria o
con la ghiaccia colorata già pronta nei tubetti comunemente in commercio, quest’ultima
opzione è in genere la favorita dei bambini perché è molto facile da usare.</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Una volta decorati i biscotti vanno fatti
asciugare in modo che la ghiaccia non si appiccichi alle mani. I più bravi con
lo stesso impasto e la stessa tecnica riescono anche a costruire le casette di
pan di zenzero e le decorazioni per l’albero di Natale.</span></span></div>
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<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri; font-size: xx-small;"><i>Photograph courtesy of Solyanka, published with permission: https://creativecommons.org/licenses/by/2.0/</i></span></span></div>
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Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.com0tag:blogger.com,1999:blog-2938171774123916671.post-83544668405283588612017-11-15T11:14:00.001+01:002017-11-15T11:14:34.947+01:00CHAPATI<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCaPTWZNPlpv_JLgCUsRpC6ujkh95CL2iWDJgnU1MOftJ5uo_6YxUYPKSxD1cv3Ln4vHH_cSISIZptZlpHZH5Ly55hhIaTe5AhkgKCcU-o2keZSlQby4nWCoHOjr927Rvj86pb22aJPsU/s1600/6968905975_74f3fa5678_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCaPTWZNPlpv_JLgCUsRpC6ujkh95CL2iWDJgnU1MOftJ5uo_6YxUYPKSxD1cv3Ln4vHH_cSISIZptZlpHZH5Ly55hhIaTe5AhkgKCcU-o2keZSlQby4nWCoHOjr927Rvj86pb22aJPsU/s320/6968905975_74f3fa5678_z.jpg" width="255" /></a><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Cucina: India</span></span></div>
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<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Chapati (o Chapatti) è un pane
estremamente semplice fatto di 3 soli ingredienti e senza grasso, tradizionale del
India del Nord ma diffuso largamente anche in Asia ed Africa. Si prepara e si
consuma immediatamente ad ogni pasto.</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Il chapati tradizionale utilizza una
farina semi integrale che di solito è venduta già miscelata nei negozi indiani,
se tuttavia non avete accesso a negozi etnici potete utilizzare farina
integrale o un misto di farina integrale e bianca (generalmente consigliato 2
parti di farina integrale e una parte di farina bianca).</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">INGREDIENTI:</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">500
gr di farina integrale o miscela per chapati (come descritto sopra)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Acqua
q.b. per ottenere un impasto compatto</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Sale
marino integrale (circa 1 cucchiaino).</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">PREPARAZIONE:</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Setacciare
la farina in un recipiente e aggiungere l’acqua a poco a poco. La quantità di
acqua dipende dal contenuto di fibra della farina, l’impasto non deve essere
molle ma abbastanza compatto, si deve poter lavorare con le mani senza che
appiccichi, per cui è preferibile aggiungere l’acqua a poco a poco per evitare
errori. Più la farina contiene fibra più acqua richiede.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">L’impasto
deve essere lavorato per almeno 10 minuti e poi arrotolato e steso diverse
volte e deve prendere una consistenza liscia. A questo punto si può aggiungere
il sale. Lavorare nuovamente l’impasto per almeno altri 10 minuti per
consentire la distribuzione uniforme del sale nell’impasto.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Lasciar
riposare l’impasto coperto da un telo umido per almeno 20 minuti, meglio se più
a lungo; durante il riposo la fibra nell’impasto si espande ulteriormente ed
assorbe l’umidità del panno.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Trascorsi
i minuti di riposo, dividere l’impasto in palline grandi circa quanto una palla
da golf o del peso di circa 50 grammi. Spolverare il tavolo di lavoro con farina
e stendere l’impasto molto sottile aiutandosi con un mattarello.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">E’
fondamentale sorvegliare la cottura che è molto rapida; scaldare una padella di
ferro o una padella anti aderente con il fondo spesso sulla fiamma, la padella
è pronta quando una goccia di acqua lasciata cadere sfrigola ed evapora
immediatamente. Le piaste per le crepes or per il testo sono anche ottime per cuocere
i chapati. Per evitare di ottenere pane bruciato è necessario che la padella
utilizzata abbia un fondo spesso e con una buona conduzione termica.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Appoggiale
un disco di pasta sulla padella o sulla piastra calda e aspettare che formi
delle bolle, servendosi di un tovagliolo per non bruciarsi schiacciare le bolle
leggermente per permettere all’aria di espandersi dentro l’impasto. Quando la
parte del chapati a contatto con la superficie calda è colorita, girare il
chapati e ripetere l’operazione.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Rimuovere
il chapati dalla padella quando è colorito da entrambi i lati e riporre in un
contenitore coperto da un panno per conservare al caldo.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Servire
i chapati caldi; si sposano benissimo ovviamente con tutti i piatti indiani ma
anche con insalate, verdure cotte, minestre e persino con il thè speziato
tradizionale dell’India.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri; font-size: xx-small;"><i>Photograph courtesy of CCFoodTravel.com; published with permission: https://creativecommons.org/licenses/by/2.0/</i></span></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span><span style="font-size: xx-small;"></span><i></i></div>
Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.com0tag:blogger.com,1999:blog-2938171774123916671.post-75707277001688060232017-11-10T16:05:00.000+01:002017-11-10T16:05:53.573+01:00GNOCCHI DI ZUCCA<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2l2R7KT0woaN8Vx7VxL6clpkIgS0MA-0ukx_VH4iDstq11KJHxrjNk_-6n0Xu0pihloq7yetoEizVYfdMQuov04hpyMpMhjOYddQO-c59Ga0af2346gZTaij9fM2NQuq38JiSowJ2TM/s1600/8117736076_6ecf744b9b_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2l2R7KT0woaN8Vx7VxL6clpkIgS0MA-0ukx_VH4iDstq11KJHxrjNk_-6n0Xu0pihloq7yetoEizVYfdMQuov04hpyMpMhjOYddQO-c59Ga0af2346gZTaij9fM2NQuq38JiSowJ2TM/s320/8117736076_6ecf744b9b_z.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">INGREDIENTI: (per 3 – 4 Persone)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">350
gr di zucca cotta in forno</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">150
gr di farina (anche integrale)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Sale
marino integrale</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"> </span></span></div>
<br />
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">PREPARAZIONE:</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Scegliete
una zucca di circa 1 Kg, le migliori sono quelle a pasta più densa tipo le
mantovane o le zucche a pera (butternut squash), lavatela, tagliate a fette e
scartate i semi e la parte filosa.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Mettete
in forno a 160 gradi ventilato fino che la zucca è cotta. Lasciate raffreddare,
scartate la buccia e schiacciate la polpa di zucca con l’attrezzo per il purè
oppure passatela nel passaverdura; dovreste riuscire ad ottenere circa 350-400
gr di polpa di zucca. </span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Aggiungete
la farina e il sale e mescolate bene, se dovesse essere necessario aggiungere
farina, dovreste ottenere un composto che non si sfalda lavorandolo. Volendo si
può aggiungere una patata bollita all’impasto per renderlo più omogeneo.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Riducete
l’impasto in cilindri e tagliate dei gnocchi passandoli poi sulla forchetta o
sulla grattugia.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Bollite
gli gnocchi in abbondante acqua salata e rimuovete dall’acqua di cottura quando
vengono a galla.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Per
esaltare il sapore della zucca un condimento semplice è migliore come olio
profumato con rosmarino o verdure saltate con poco olio sale e pepe e salvia,
pesto di basilico senza aglio, o spinaci passati in padella con olio, aglio e
pepe nero. In commercio esistono anche formaggi vegani sostitutivi del
parmigiano che si possono utilizzare per insaporire ulteriormente.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri; font-size: xx-small;"><i>Photograph courtesy of Meal Makeover Moms; published with permission: https://creativecommons.org/licenses/by-nd/2.0/</i></span></span></div>
<b></b><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span><span style="font-size: xx-small;"></span><i></i></div>
Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.com0tag:blogger.com,1999:blog-2938171774123916671.post-21702783756017737652017-11-08T11:12:00.003+01:002017-11-08T11:12:54.374+01:00PESTO DI TOFU ED ERBE AROMATICHE<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_TSX7CcZ7M4eDCI7VnJ63B1VMrDWsi9Z1M9bXf7xrBaNlaAt5MXRJJHbrCkHkAIavbGwAgplFZhRwVN9FnJQdY2ltbXcMbUaovd5aC7TVN8j543zHIgEqCh5-H3uA2cxBEniiVTIdCQY/s1600/5039455354_bbd9230589_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_TSX7CcZ7M4eDCI7VnJ63B1VMrDWsi9Z1M9bXf7xrBaNlaAt5MXRJJHbrCkHkAIavbGwAgplFZhRwVN9FnJQdY2ltbXcMbUaovd5aC7TVN8j543zHIgEqCh5-H3uA2cxBEniiVTIdCQY/s320/5039455354_bbd9230589_z.jpg" width="320" /></a><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"></span></span></div>
<div style="margin: 0px 0px 11px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Molto veloce e
buono soprattutto con la pasta integrale, senza olio aggiunto.</span></span></div>
<div style="margin: 0px 0px 11px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">INGREDIENTI: </span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
panetto di tofu, se possibile il tofu morbido (silken tofu)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">2
cucchiai di tahini</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Il
succo di ½ limone</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Sale
marino integrale</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Pepe
nero macinato fresco</span></span></div>
<div style="margin: 0px 0px 11px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
mazzo di erbe aromatiche miste (solo le foglie) es. basilico, prezzemolo, timo,
menta a seconda delle preferenze</span></span></div>
<div style="margin: 0px 0px 11px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">PREPARAZIONE:</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Mettere
tutti gli ingredienti in un frullatore e usando la funzione pulse amalgamare. Poiché
questa ricetta non contiene olio, il pesto risulta molto corposo, quando viene
usato per condire la pasta aggiungere qualche cucchiaio di acqua di cottura per
stemperarlo.</span></span></div>
<div style="margin: 0px 0px 11px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Ottimo
anche spalmato sui crackers o sulla base della pizza.</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"></span></span></div>
<div style="margin: 0px 0px 11px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri; font-size: xx-small;"><i>Photograph courtesy of Rebecca Siegel; published with permission: https://creativecommons.org/licenses/by/2.0/</i></span></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span><span style="font-size: xx-small;"></span><i></i></div>
Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.com0tag:blogger.com,1999:blog-2938171774123916671.post-63095791425934440352017-11-06T14:27:00.001+01:002017-11-06T14:27:32.744+01:00MINESTRA DI CAROTE E ZENZERO<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6xf3uG3RcmU1AeeBDCiD0nV35BODVEh3rigZp5zuWj_oXlJG3I-QjRxRzrW1i4iK4SnPge9eEdLu5V88nu_TIJIaNnfTlHGPcMvKzs33JmcyUPv0tdIr4I7-zKyL3sRqdcoskBlKCvzI/s1600/5137316628_aab7a88261_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="640" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6xf3uG3RcmU1AeeBDCiD0nV35BODVEh3rigZp5zuWj_oXlJG3I-QjRxRzrW1i4iK4SnPge9eEdLu5V88nu_TIJIaNnfTlHGPcMvKzs33JmcyUPv0tdIr4I7-zKyL3sRqdcoskBlKCvzI/s320/5137316628_aab7a88261_z.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Personalmente amo molto le carote crude ma
non sono una grande amante delle carote cotte che trovo difficili da abbinare
per via del sapore dolce. Questa ricetta tuttavia è ben equilibrata e
curiosamente i sapori delle spezie si sposano bene con il dolce della carota
rendendola una minestra piacevole.</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"> </span></span></div>
<br />
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">INGREDIENTI: (per 4 Persone)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">½ cipolla
bianca o gialla tritata finemente</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">3
cucchiai di olio vegetale</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
pezzo di zenzero di circa 3-4 cm pelato e grattugiato o tritato finemente</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
pizzico di peperoncino in fiocchi (opzionale)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">850
gr di carote lavate, pelate e tagliate a pezzetti</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">3
tazze abbondanti di brodo vegetale</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1 tazza
e ½ di succo di arancia</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Sale
marino integrale</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Pepe
nero e noce moscata macinati freschi</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">PREPARAZIONE:</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Scaldate
l’olio in una pentola fonda e soffriggete la cipolla e lo zenzero fino a che la
cipolla diventa leggermente trasparente e l’aroma dello zenzero è chiaramente
percepibile.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Aggiungete
le carote ed il peperoncino e insaporitele nel soffritto per un minuto, dopodiché aggiungete il
brodo, portate ad ebollizione, riducete il calore e lasciate bollire coperto fino a
che le carote non sono tenere.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Quando
le carote sono cotte aggiungete il succo di arancia, sale, pepe e un
poco di noce moscata, mescolate bene e con un frullatore ad immersione frullate
fino ad ottenere una vellutata omogenea.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Si può
servire accompagnata da un poco di panna vegetale e crostini di pane o più
semplicemente con una spolverata di pepe e noce moscata.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri; font-size: xx-small;"><i>Photograph courtesy of Cara Faus; published with permission: https://creativecommons.org/licenses/by/2.0/</i></span></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span><span style="font-size: xx-small;"></span><i></i></div>
Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.com0tag:blogger.com,1999:blog-2938171774123916671.post-31125991811906871172017-11-04T12:03:00.001+01:002017-11-15T17:03:39.735+01:00PUNCH ANALCOLICO<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic6-OjKN_y5BcWHqVVb3ZrsdF5ZMhiQrO_Qs1IU_LVRIhMnsHfCuK-P2ZFuU-Nx_4ZbhHSUM6uXc3KYFYpEyZwNEEHvzpI_un4H-Hnkmfa0W-MNZhVo7sMFUfBLxuZkYbSuZ6vKU8jat4/s1600/31222556895_9c68285a2b_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="427" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic6-OjKN_y5BcWHqVVb3ZrsdF5ZMhiQrO_Qs1IU_LVRIhMnsHfCuK-P2ZFuU-Nx_4ZbhHSUM6uXc3KYFYpEyZwNEEHvzpI_un4H-Hnkmfa0W-MNZhVo7sMFUfBLxuZkYbSuZ6vKU8jat4/s320/31222556895_9c68285a2b_z.jpg" width="213" /></a></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Per le festività Natalizie c’era sempre un
“satsang” speciale al Centro Yoga di Sivananda a Londra, e probabilmente c’è
ancora… in questa occasione a volte veniva preparato questa specie di punch
caldo analcolico, un vero elisir nelle fredde serate invernali che ancora
adesso preparo soprattutto nel periodo Natalizio, è molto speziato ma lo
possono bere anche i bambini e gli anziani, è corroborante e aiuta a mandare
via i primi sintomi di raffreddore!</span></span></div>
<br />
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">INGREDIENTI: (per 4 – 6 Persone)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">2
tazze e ½ di succo di mirtilli rossi (cranberries)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">2
tazze e ½ di succo di mela</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">La pelle
di un limone (solo la parte gialla) rimossa con un pelapatate</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Un pezzo
di zenzero di circa 2 cm pelato e affettato o tritato grossolanamente</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Una
stecca di cannella rotta in pezzetti</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">5
chiodi di garofano interi</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">1
tazza di succo di arancia spremuto fresco</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">1 mela
tagliata a fettine</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">1
arancia o mandarino pelato e diviso a spicchi</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Sciroppo
di agave, zucchero di canna o miele a seconda di quello che la vostra dieta
permette.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">PREPARAZIONE:</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">In
una pentola mettete il succo di mela e mirtilli rossi e le spezie e portate
ad ebollizione, abbassate il fuoco e fate bollire lentamente per una decina di
minuti, il liquido deve assorbire bene il sapore delle spezie.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: "symbol"; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";">Rimuovete
dal fuoco e aggiungete il succo di arancia, lo zucchero o miele e la frutta,
mescolate bene e servite immediatamente.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";"></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: "calibri";"><br /></span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: "calibri"; font-size: xx-small;"><i>Photograph courtesy of Melissa Hillier; published with permission: https://creativecommons.org/licenses/by/2.0/</i></span></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "calibri";"></span><span style="font-size: xx-small;"></span><i></i></div>
Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.com0tag:blogger.com,1999:blog-2938171774123916671.post-54667250198466223682017-11-03T15:40:00.001+01:002017-11-03T15:40:26.531+01:00TORTA AL LIMONE VEGAN<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAc3DpvtXqGpnJErMb59xxvj2metxHfGBrBFvZRaWFrrXNr4OhB-1hvIZFn81EU1vsaXMW7CUYdycFLsnfj6MVty-xe9yUvFJqV8AKyQ0fv6C-BlKuKWQx8kobuT2w4aaT0vinGMTOYaA/s1600/4371893485_eeb1ac6d0d_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="428" data-original-width="640" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAc3DpvtXqGpnJErMb59xxvj2metxHfGBrBFvZRaWFrrXNr4OhB-1hvIZFn81EU1vsaXMW7CUYdycFLsnfj6MVty-xe9yUvFJqV8AKyQ0fv6C-BlKuKWQx8kobuT2w4aaT0vinGMTOYaA/s320/4371893485_eeb1ac6d0d_z.jpg" width="320" /></a></div>
<div style="margin: 0px 0px 11px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px 0px 11px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Molto leggera e
si può facilmente fare anche con farine senza glutine seguendo la stessa ricetta.
Un classico inglese per il the delle 5, rivisitato in versione vegan.</span></span></div>
<div style="margin: 0px 0px 11px;">
<span lang="IT" style="margin: 0px;"></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">INGREDIENTI:</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">275gr
di farina per tutti gli usi</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">200
gr di zucchero</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">La
buccia grattugiata di 1 limone non trattato</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">100ml
di olio vegetale</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">170
ml di acqua fredda</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
bustina di lievito per dolci</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
cucchiaino scarso di bicarbonato di sodio</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Il
succo di 1 limone</span></span></div>
<div style="margin: 0px 0px 11px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">150
gr di zucchero a velo (assicuratevi che sia solo zucchero e non contenga amido)</span></span></div>
<div style="margin: 0px 0px 11px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">PREPARAZIONE:</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Rivestite
uno stampo per dolci tipo plum cake con carta da forno oppure ungete con un
poco di olio e spolverate di farina. Accendete il forno a 160° ventilato.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">In
una terrina mescolate i seguenti ingredienti secchi: farina, zucchero, scorza
grattugiata del limone, bicarbonato e lievito.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">In
una terrina separata mescolate olio, acqua e metà del succo di limone e aggiungete tutto
insieme agli ingredienti secchi mescolando bene.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Infornate
e lasciate cuocere fino a che la torta appare dorata e ben cotta in superficie
e uno stuzzicadenti inserito nell’impasto viene estratto pulito.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Mentre
la torta cuoce, preparate la glassa mescolando lo zucchero a velo con
sufficiente succo di limone da sciogliere lo zucchero, ma assicuratevi che la
glassa non sia molle altrimenti sgocciola dalla torta. Volendo si può
aggiungere alla glassa della buccia di limone grattugiata o a pezzetti per
esaltare l’aroma di limone.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Se
non trovate in commercio lo zucchero a velo senza amido potete farlo in casa
mettendo lo zucchero normale in un frullatore e frullando ad alta velocità.</span></span></div>
<div style="margin: 0px 0px 11px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Quando
la torta è cotta lasciar raffreddare, rimuovere dallo stampo e guarnire con la
glassa. Lasciar asciugare la glassa e servire a fette.</span></span></div>
<div style="margin: 0px 0px 11px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri; font-size: xx-small;"><i>Photograph courtesy of Alpha; published with permission after editing: https://creativecommons.org/licenses/by-sa/2.0/</i></span></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span><span style="font-size: xx-small;"></span><i></i></div>
Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.com0tag:blogger.com,1999:blog-2938171774123916671.post-90756541701964693682017-10-25T14:31:00.002+02:002017-10-25T14:31:37.955+02:00PASTA FILO <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK3hoZdLEr9_ZvvZpYefHO_vpeF7LQx7y9dzge7byCDIFUJ7sKfptPBkW07OVn-01Af6ehWyAutfcquE2WSoxqdjYtP32FX3udxKh7rVM3y42R3u4fG2He4d_ywxVYqxAT_N8EeMAkp0A/s1600/21863506384_f42ca211a3_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="428" data-original-width="640" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK3hoZdLEr9_ZvvZpYefHO_vpeF7LQx7y9dzge7byCDIFUJ7sKfptPBkW07OVn-01Af6ehWyAutfcquE2WSoxqdjYtP32FX3udxKh7rVM3y42R3u4fG2He4d_ywxVYqxAT_N8EeMAkp0A/s320/21863506384_f42ca211a3_z.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"></span></span><div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">La pasta filo o fillo è una sfoglia sottilissima tipica
dei paesi intorno al Mediterraneo e preparata con farina, acqua e olio
vegetale. È l’ingrediente base per la pasticceria Medio Orientale e Greca
(baklava con noci e miele), per le sfogliatelle e per tantissimi piatti salati
come torte ripiene, fagottini, bocconcini ed è infine l’involucro del famoso
“brik” Tunisino.</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">In genere si compra già pronta surgelata o refrigerata al
supermercato o in molte città mediorientali si compra fresca dal panettiere o
dal pasticcere. </span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Può essere tuttavia difficile reperirla in Italia a meno
che non abbiate vicino a voi un negozio ben fornito con specialità Medio
Orientali, ecco quindi svelato qui sotto il metodo per farla in casa:</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"> </span></span></div>
<br />
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">INGREDIENTI:</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">200 gr di farina per
tutti gli usi</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">100 ml di acqua tiepida</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">10 ml di olio di oliva o
olio vegetale</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1 pizzico di sale</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Amido di maizena per stendere
la pasta</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"> </span></span></div>
<br />
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">PREPARAZIONE:</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Una volta pesati tutti
gli ingredienti, mescolate e impastate fino ad ottenere un impasto sodo e
omogeneo; si può utilizzare la macchina l’impastatrice.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Lasciate riposare per
almeno un’ora, meglio se più a lungo coperta da una pellicola perché non
secchi.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Per stendere la pasta si
può usare il mattarello o la macchina per la pasta fresca; per facilitare la
stesura e ottenere un impasto sottile e leggero spolverare la superficie di
lavoro e l’impasto con maizena.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Potete utilizzare tutto o
solo parte dell’impasto, se parte dell’impasto rimane inutilizzato si può
conservare in frigorifero, coperto da una pellicola per un paio di giorni.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Stendere la pasta molto
sottile e dividerla in quadrati di circa 10 cm di lato, spolverare i quadrati
con la maizena e sovrapporne 4 per poi stendere l’impasto nuovamente il più
sottile possibile, la pasta in genere è così sottile che quasi ci si vede
attraverso.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Fate altrettanto con gli
altri quadrati fino ad esaurimento. </span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Avrete ottenuto circa 4 o
5 fogli di pasta filo pronti per l’uso. Anche in formato foglio si può
conservare in frigorifero per un paio di giorni avvolgendo i fogli di pasta in
carta da forno e ben spolverati con la maizena. La pasta filo si può anche
congelare.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span style="font-size: xx-small;"><i>P<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">hotograph courtesy of Merle ja Joonas; published with permission: https://creativecommons.org/licenses/by-nd/2.0/</span></span></i></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span><span style="font-size: xx-small;"></span><i></i><span style="font-size: xx-small;"></span><i></i></div>
Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.com0tag:blogger.com,1999:blog-2938171774123916671.post-79182082753713803012017-10-20T17:38:00.003+02:002017-10-20T17:38:18.542+02:00THE DELLO YOGI<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDbSQyJUmB4h2xEiNp58bOLXNmMhzqNIn64PE6ZZYbO-fjJhah0Evm93a-62Goeg1H-3q4GAACzhi9vB2i5gi7X9eX8lcG53tFD2T-4HT0CcrexFHA1gANCRRNwgFlDD3ZeUKHNfy9APM/s1600/5375408057_2f1b9c4ccc_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="426" data-original-width="640" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDbSQyJUmB4h2xEiNp58bOLXNmMhzqNIn64PE6ZZYbO-fjJhah0Evm93a-62Goeg1H-3q4GAACzhi9vB2i5gi7X9eX8lcG53tFD2T-4HT0CcrexFHA1gANCRRNwgFlDD3ZeUKHNfy9APM/s320/5375408057_2f1b9c4ccc_z.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Il the dello yogi è un ottimo sostituto
del caffè; è speziato per stimolare l’apparato digerente, è tonificante per
l’organismo ed è medicinale per il potere depurativo e curativo delle spezie e
delle erbe che vi si usano. Nello yoga, tradizionalmente il latte vaccino non è
vietato ma piuttosto consumato con moderazione, tuttavia il latte vegetale va
ugualmente bene per questa bevanda.</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"> </span></span></div>
<br />
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">INGREDIENTI (per 4 – 6 tazze)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Un
pezzo di radice di zenzero fresca di circa 3 – 4 cm</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">2
cucchiaini di semi di finocchio interi</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">2 – 3
grani di pepe intero (nero va benissimo)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">4 – 5
baccelli di cardamomo</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">4 – 5
chiodi di garofano interi</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">½
bastoncino di cannella</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
cucchiaio di the nero in foglie</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Latte
di mandorla, canapa o cocco, quello che preferite; se la vostra dieta lo
consente potete usare il latte vaccino.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Sciroppo
di acero o agave o miele se la vostra dieta lo consente.</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"> </span></span></div>
<br />
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">PREPARAZIONE:</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Pelare
lo zenzero e affettarlo sottile, con il palmo della mano o con un cucchiaio di
legno schiacciare i baccelli di cardamomo in modo che si aprano.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">In
una pentola mettete 4 – 6 tazze grandi di acqua fredda + ½ tazza per l’evaporazione,
mettere le spezie in acqua, ma non il the.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Portare
ad ebollizione e bollire per circa cinque minuti, spegnere la fiamma e
aggiungere il the. Lasciare in infusione non più di 5 minuti.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Filtrare
e servire nelle tazze con latte e dolcificante a piacere.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri; font-size: xx-small;"><i>Photograph courtesy of Praveen; published with permission: https://creativecommons.org/licenses/by/2.0/</i></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"></span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-size: xx-small;"><i><br /></i></span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><br /></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span></div>
Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.com0tag:blogger.com,1999:blog-2938171774123916671.post-34246149105055041642017-10-19T20:00:00.001+02:002017-10-19T20:00:17.430+02:00GULAB JAMUN<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVqJAoXZZJnZti8sk2yxNlFLQQ6Dr_6MyU8_7Jfn9mEbP37n6WXKwaQeRWJIGBKfvtucwfeqrI69O32m-TSzFh4lfKu3jwxvnBN0xyXhyTuzhSnzJ69N-GEcj9xzZlhlt7lpAR27oY0p0/s1600/25143809441_d19516d235_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVqJAoXZZJnZti8sk2yxNlFLQQ6Dr_6MyU8_7Jfn9mEbP37n6WXKwaQeRWJIGBKfvtucwfeqrI69O32m-TSzFh4lfKu3jwxvnBN0xyXhyTuzhSnzJ69N-GEcj9xzZlhlt7lpAR27oY0p0/s320/25143809441_d19516d235_z.jpg" width="320" /></a></div>
<div style="margin: 0px;">
<span style="font-family: Calibri;"><span lang="IT" style="margin: 0px;"><br /></span></span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri;"><span lang="IT" style="margin: 0px;"><br /></span></span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri;"><span lang="IT" style="margin: 0px;">Gulab Jamun è un dolce tipico dell’India
del nord. Tradizionalmente richiede l’uso del latte in polvere, ma ho trovato 2
varianti alla ricetta originale messe a disposizione dallo splendido sito di
Vegan Richa: </span><a href="http://www.veganricha.com/"><span lang="IT" style="margin: 0px;"><span style="color: #0563c1;">http://www.veganricha.com</span></span></a><span lang="IT" style="margin: 0px;"> senza ingredienti di origine animale e una
versione anche senza glutine!</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Visto che in questi giorni si celebra la
festa del Diwali (festival delle luci), è un’ottima occasione per provare questo
dolce, tradizionalmente servito in queste occasioni.</span></span></div>
<div style="margin: 0px;">
<span style="font-family: Calibri;"><span lang="IT" style="margin: 0px;">Ho tradotto le ricette di Vegan Richa per
voi qui sotto; potete comunque consultare le ricette in lingua originale
seguendo il link: </span><a href="http://www.veganricha.com/2013/03/the-best-vegan-and-glutenfree-gulab.html"><span lang="IT" style="margin: 0px;"><span style="color: #0563c1;">http://www.veganricha.com/2013/03/the-best-vegan-and-glutenfree-gulab.html</span></span></a><span lang="IT" style="margin: 0px;">; a questa pagina potete anche trovare le
fotografie che illustrano la preparazione passo a passo.</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Nei negozi di generi alimentari indiani
sono qualche volta disponibili i preparati già pronti per l’impasto in busta
(normalmente però contengono latte).</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"> </span></span></div>
<br />
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">INGREDIENTI: (per 18 – 20 dolcetti)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">½
tazza di farina di frumento</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">2 cucchiai
di anacardi o mandorle non tostati e non salati tritati a farina</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
cucchiaio di farina di avena</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
cucchiaio di zucchero integrale</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">½
cucchiaino di lievito per dolci</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
generoso pizzico di sale</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">¼ di
tazza di patata dolce cotta e schiacciata con la forchetta</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
cucchiaio di olio vegetale</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1 – 2
cucchiai di acqua</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">INGREDIENTI per la versione senza glutine:</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">¼ di
tazza di farina di avena</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">2
cucchiai di farina di riso integrale</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
cucchiaio di anacardi o mandorle tritate a farina</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">3
cucchiai di amido di tapioca</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1/3
di cucchiaino di lievito per dolci</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
pizzico di sale</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">2
cucchiai di patata dolce cotta e ridotta a puree</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
cucchiaio di olio vegetale</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">2
cucchiai di acqua</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Per lo sciroppo: (questo rimane uguale
indipendentemente da quale delle due ricette seguite sopra)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
tazza di zucchero integrale</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
tazza di acqua</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
pizzico di sale</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">2 o 3
semi di cardamomo schiacciati (o ¼ di cucchiaino di cardamomo in polvere)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
pizzico di filamenti di zafferano (o ¼ di cucchiaino di zafferano in polvere)</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Altri ingredienti:</span></span></div>
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Olio vegetale per la frittura</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"> </span></span></div>
<br />
<div style="margin: 0px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">PREPARAZIONE:</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Mescolare
tutti gli ingredienti secchi in una ciotola e aggiungere gli ingredienti umidi
mescolando bene. L’impasto dovrebbe risultare morbido ma non appiccicoso, se
necessario potete aggiungere qualche cucchiaino di acqua o di farina.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">L’impasto
senza glutine si presenta come una pastella molto densa al principio che poi
dopo aver riposato una decina di minuti diventa più simile ad un impasto per
pizza.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Coprire
l’impasto con un canovaccio e lasciar riposare una decina di minuti mente si
prepara lo sciroppo e si fa scaldare l’olio di cottura.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Cospargere
un poco di olio sulle mani e formare delle palline con l’impasto, quando l’olio
è caldo friggere a fuoco medio: l’impasto con il glutine raddoppia in volume, l’impasto
senza glutine cresce di una volta e mezza, quindi friggere poche palline per
volta in modo da avere lo spazio sufficiente nella pentola.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">L’olio
non deve essere toppo caldo altrimenti il dolce diventa immediatamente scuro ma
non cuoce all'interno, la temperatura deve essere media in modo che il dolce possa
cuocere regolarmente in superficie e dentro.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Girare
i dolci nell'olio circa ogni 2 minuti.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Rimuovere
i dolci quando sono ben dorati tutto attorno ma non scuri (ci vogliono circa 6 –
8 minuti).</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Scolare
i dolci dall’olio per un minuto e poi aggiungere allo sciroppo di zucchero
caldo.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Mantenere
lo sciroppo caldo a fuoco molto basso.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Girare
i dolci nello sciroppo ogni 5 minuti in modo che si imbevano uniformemente e
quando sono tutti imbevuti spegnere il fuoco sotto lo sciroppo.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Lasciare
i dolci nello sciroppo per circa mezz’ora girandoli circa ogni 10 minuti.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Si
possono servire sia tiepidi che freddi.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Per
lo sciroppo mescolare acqua, zucchero e il sale e portare ad ebollizione, abbassare il
fuoco e lasciare bollire qualche minuto prima di aggiungere il cardamomo e lo
zafferano.</span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Mantenere
pronto su fiamma bassa per immergere i dolci una volta fritti.</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"></span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri; font-size: xx-small;"><i>Photograph courtesy of Fabien Lemaire, published with permission: https://creativecommons.org/licenses/by-nd/2.0/</i></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"></span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-size: xx-small;"><i><br /></i></span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px 0px 0px 24px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"><br /></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span></div>
Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.com0tag:blogger.com,1999:blog-2938171774123916671.post-8190747685072834692017-10-16T18:21:00.001+02:002017-10-16T18:21:36.982+02:00COOKIES INTEGRALI<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBv6oG_FVxxIIYh0S5Twmonfijo9xmq35wVczDKtxJqLcl22Zud-AflfLod3jqAL45SndVKYhEGK293zCcezeTmOxsEbWarBY4fxhQ6xbofTg-D4afKHrTucsIgzkznH6Lp14vxshuoCg/s1600/360832684_4832ef135e_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBv6oG_FVxxIIYh0S5Twmonfijo9xmq35wVczDKtxJqLcl22Zud-AflfLod3jqAL45SndVKYhEGK293zCcezeTmOxsEbWarBY4fxhQ6xbofTg-D4afKHrTucsIgzkznH6Lp14vxshuoCg/s320/360832684_4832ef135e_z.jpg" width="320" /></a></div>
<div style="margin: 0px 0px 11px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
<div style="margin: 0px 0px 11px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Ho imparato a
cucinare questi biscotti anni fa al centro Yoga Sivananda a Londra. Sono
altamente energetici, adatti agli sportivi e perfetti per sostituire le
famigerate merendine a scuola come anche per accompagnare una tazza di the
caldo.</span></span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">INGREDIENTI: (Per
circa 12 biscotti grandi o più biscotti piccoli)</span></span></div>
<div style="margin: 0px 0px 0px 48px; text-align: left; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">3
tazze di avena in fiocchi</span></span><span lang="IT" style="margin: 0px;"></span></div>
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
tazza di farina integrale</span></span></div>
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span lang="IT" style="margin: 0px;"></span><span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">¾ di
tazza di zucchero integrale di canna tipo muscovado o altro zucchero integrale</span></span></div>
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1/3
di tazza di uva sultanina o altra frutta secca a pezzetti</span></span></div>
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1/3
di tazza di noci, non tostate, non salate, tritate grossolanamente (a piacere
potete scegliere e mescolare tra loro mandorle, nocciole, noci, pecan, arachidi
o quello che più preferite)</span></span></div>
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
cucchiaino e ½ di cannella in polvere</span></span></div>
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
cucchiaino e ½ di zenzero in polvere </span></span></div>
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">½
cucchiaino di noce moscata in polvere </span></span></div>
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">1
bustina di lievito per dolci</span></span></div>
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">½
cucchiaino di bicarbonato di sodio</span></span></div>
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">¾ di
tazza di olio vegetale o burro di cocco</span></span></div>
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">¾ di
tazza di acqua</span></span></div>
<div style="margin: 0px 0px 11px 48px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Il
succo di ¼ o mezzo limone a seconda della consistenza dell’impasto</span></span></div>
<div style="margin: 0px 0px 11px;">
<span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">PREPARAZIONE:</span></span></div>
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Mettere
tutti gli ingredienti secchi in un recipiente capiente e mescolare bene. </span></span></div>
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Aggiungere
gli ingredienti liquidi e mescolare fino ad ottenere un impasto facile da
lavorare con le mani, non dovrebbe appiccicarsi ma piuttosto essere abbastanza
compatta. Se si preferisce si può omettere le spezie, molti bambini infatti non
amano la cannella.</span></span></div>
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Formare
con le mani delle palline con un cucchiaio circa di impasto o più a seconda se
preferiscono i cookies grandi o piccoli; adagiare su una placca coperta di
carta da forno schiacciandoli fino a formare dei biscotti. Nel frattempo
accendere il forno a 160° statico.</span></span></div>
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Infornare
e cuocere fino a che i biscotti non sono ben dorati in superficie di solito 15
minuti, ma dipende dalle prestazioni del forno.</span></span></div>
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<span lang="IT" style="font-family: Symbol; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;">Far
asciugare i biscotti su un graticcio fino a che raggiungono la temperatura
ambiente.</span></span><span lang="IT" style="margin: 0px;"><span style="font-family: Calibri;"><br /></span></span></div>
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<span lang="IT" style="margin: 0px;"><i><span style="font-size: xx-small;">Photograph courtesy of Stu_spivack, published with permission:https://creativecommons.org/licenses/by-sa/2.0/</span></i></span></div>
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Vegetale 101%http://www.blogger.com/profile/01374545522622741087noreply@blogger.com0