tag:blogger.com,1999:blog-62064970815303849872024-03-14T00:56:33.766+01:00uno.spicchio.di.meloneEmiliana adottata dalla Romagna, Tecnico Agronomo, Ispettore per le CERTIFICAZIONI di QUALITA' nell'ORTOFRUTTA, Mamma di 2 monelli, Food Writer, Food Photographer, Food Blogger!Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.comBlogger138125tag:blogger.com,1999:blog-6206497081530384987.post-13099493531255469962021-01-29T12:00:00.001+01:002021-01-29T12:00:08.552+01:00BRULE' di MELE ANALCOLICO – Senza Zucchero aggiunto<div class="separator" style="clear: both; text-align: center;">
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Il BRULE' di MELE
<span style="background-color: #fff2cc;">ANALCOLICO</span> è una gustosa bevanda da assaporare dopo pasto, oppure la
sera per scaldarsi un po'...siccome è perfetta da bere calda.</div>
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<br /></div>
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Questo BRULE' di MELE è
<span style="font-size: large;">ANALCOLICO</span> per cui lo possono bere tranquillamente anche i <b style="background-color: #f4cccc;">bambini</b>; è
leggermente speziato ed è <u>naturalmente dolce</u>.</div>
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<br /></div>
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Grazie alla dolcezza
delle <b>MELE</b> non sarà necessario aggiungere nessun tipo di zucchero,
al massimo del miele per i bambini o se avete un po' di tosse <span style="font-family: "times new roman" , serif;">→</span><span style="font-family: "times new roman" , serif;">
</span>ecco che il brulè di mele diventa un vero e proprio
<span style="background-color: #fff2cc;">toccasana</span>.</div>
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<br /></div>
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Come <u>SPEZIE</u> ho
utilizzato:</div>
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<br /></div>
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• l'<b>ANICE STELLATO</b>, una
spezia profumatissima che rilascia un sapore dolce <span style="font-family: "times new roman" , serif;">→</span><span style="font-family: "times new roman" , serif;">
vi consiglio di aggiungerla anche alle MACEDONIE; eviterete, così,
di aggiungere lo zucchero! :-)</span></div>
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<br /></div>
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• <span style="font-family: "times new roman" , serif;">Il
<b>CARDAMOMO</b>, spezia dall'aroma spiccato, quasi piccante ma non
invadente e perfetto aggiunto al succo di mela.</span></div>
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<br /></div>
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• <span style="font-family: "times new roman" , serif;">Il
<b>GINEPRO</b>, bacca profumatissima che ci riporta alla mente gli aromi del
bosco e della natura incontaminata.</span></div>
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<br /></div>
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• <span style="font-family: "times new roman" , serif;">La
<b>CANNELLA</b>, dolce e delicata, molto aromatica ma indiscreta: rilascia
il sapore senza violenta re gli altri profumi!</span></div>
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<br /></div>
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<span style="font-family: "times new roman" , serif;">Queste
spezie renderanno il vostro <span style="background-color: #d9ead3;">BRULE'</span> di mele <span style="background-color: #d9ead3;">semplice, fruttato e
gustosissimo</span>...oltre che <span style="background-color: #d9ead3;">salutare</span>! </span>
</div>
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<span style="font-family: "times new roman" , serif;">Con
questa bevanda potrete stupire gli ospiti a cena per un dopo pasto
diverso dal solito e potrete gustarvi in famiglia un <span style="background-color: #f4cccc;">DRINK
alternativo</span> e senza alcol!</span></div>
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<br /></div>
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<span style="font-family: "times new roman" , serif;">Non
è vietato, però, aggiungere una nota alcolica...secondo me ci sta
molto bene! :-)</span></div>
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<span style="font-family: "times new roman" , serif;"><span style="background-color: #fff2cc;">INGREDIENTI</span>
(per circa 1,5 litri di BRULE' di MELE)</span></div>
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<br /></div>
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<span style="font-family: "times new roman" , serif;">1
kg abbondante di mele (come varietà consiglio le Gala o le Fuji)</span></div>
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<span style="font-family: "times new roman" , serif;">1
pompelmo rosa piccolo</span></div>
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<span style="font-family: "times new roman" , serif;">1
limone</span></div>
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<span style="font-family: "times new roman" , serif;">1
arancia piccola (se possibile di polpa rossa)</span></div>
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<span style="font-family: "times new roman" , serif;">2
“stelle” di anice stellato</span></div>
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<span style="font-family: "times new roman" , serif;">2-3
semi di cardamomo</span></div>
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<span style="font-family: "times new roman" , serif;">4-5
bacche di ginepro</span></div>
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<span style="font-family: "times new roman" , serif;">1
stecca di cannella</span></div>
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<span style="font-family: "times new roman" , serif;">1
bicchiere d'acqua naturale</span></div>
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<br /></div>
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<span style="font-family: "times new roman" , serif;"><b style="background-color: #fff2cc;">N.B.</b>
Se non avete l'estrattore, allora vi consiglio di <span style="background-color: #d9ead3;"><b>acquistare
direttamente 1 litro di succo di mele</b></span>! Magari senza zucchero!</span></div>
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<span style="background-color: #d9ead3;"><br />
</span></div>
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<span style="background-color: #d9ead3; font-family: "times new roman" , serif;">PROCEDIMENTO
senza l'estrattore</span></div>
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<span style="font-family: "times new roman" , serif;">Spremete
il succo degli agrumi e li aggiungete in una pentola assieme al succo
di mela. Aggiungete anche le spezie, l'acqua e portate (con il <u>fuoco del gas molto
basso</u>) a ebollizione per qualche minuto.</span></div>
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<br /></div>
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<span style="font-family: "times new roman" , serif;">Spegnete
il fuoco e servite caldo.</span></div>
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<span style="font-family: "times new roman" , serif;"><br /></span></div>
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<span style="background-color: #d0e0e3; font-family: "times new roman" , serif;">PROCEDIMENTO
con l'estrattore</span></div>
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<span style="font-family: "times new roman" , serif;">Se
avete l'estrattore, il succo di frutta ve lo potete fare
voi. :-)</span></div>
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<span style="font-family: "times new roman" , serif;">Io,
solitamente, acquisto <b>frutta biologica</b> ed inserisco tutto, ovvero
anche la buccia (NO i SEMI, però).</span></div>
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<br /></div>
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<span style="font-family: "times new roman" , serif;">Se
la frutta che acquistate non è bio, allora consiglio di eliminare la buccia.</span></div>
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<br /></div>
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<span style="font-family: "times new roman" , serif;">Quindi,
tagliate la frutta grossolanamente e la inserite nell'estrattore; poi, </span><span style="font-family: "times new roman" , serif;">aggiungete </span><span style="font-family: "times new roman" , serif;">il
succo ottenuto in una pentola assieme alle spezie e
all'acqua.</span></div>
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<br /></div>
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<span style="font-family: "times new roman" , serif;">Portate
a ebollizione con <span style="background-color: #fff2cc;">la fiamma del gas mai troppo alta</span>: dev'essere
una <u>bollitura lentissima</u>.</span></div>
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<span style="font-family: "times new roman" , serif;">Non
fate bollire più di 5 minuti, sennò si crea troppa schiuma.</span></div>
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<span style="font-family: "times new roman" , serif;">Ora
potete servire il vostro BRULE' di MELE ancora bello fumante e magari con una spolverata di <span style="background-color: #ead1dc;">CANNELLA IN POLVERE</span>! :-)</span></div>
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<span style="font-family: "times new roman" , serif;">Buon
BRULE' di MELE ANALCOLICO a tutti! :-)</span></div>
<br />
<div align="RIGHT" style="margin-bottom: 0cm;">
<i><span style="font-family: "times new roman" , serif;">unospicchiodimelone</span></i></div>
Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.com26tag:blogger.com,1999:blog-6206497081530384987.post-77712411267837672672021-01-28T11:02:00.002+01:002021-01-28T11:02:42.639+01:00GNOCCHI di ZUCCA con CREMA al GORGONZOLA e SALSICCIA PASSITA CLAI SALUMI<p><span style="text-align: justify;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwhWMES5LvlOFo0d2IftwGiwjLjBVSUTmO_EensHYGlSZBOGhMiimhnx8hwjnyM3C-qnL8QVzUv4xNJ2fHQDSwSLs6a_Bs0CKltD7-FaqsMbYlUDDuELYXLBRjENVc6Inaw4AlgQ4mbod/s2048/1611813472040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwhWMES5LvlOFo0d2IftwGiwjLjBVSUTmO_EensHYGlSZBOGhMiimhnx8hwjnyM3C-qnL8QVzUv4xNJ2fHQDSwSLs6a_Bs0CKltD7-FaqsMbYlUDDuELYXLBRjENVc6Inaw4AlgQ4mbod/w426-h640/1611813472040.jpg" width="426" /></a></div><br />Gli <b style="background-color: #ffd966;">GNOCCHI di ZUCCA con CREMA al
GORGONZOLA e SALSICCIA PASSITA CLAI SALUMI</b> sono un’idea golosissima di PRIMO
PIATTO.<p></p><p class="MsoNormal" style="text-align: justify;"><o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">La <b>ZUCCA</b> è un ortaggio molto
versatile ed è perfetto in abbinata con la salsiccia e/o gli insaccati. <o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">Per la realizzazione degli
<b>GNOCCHI</b> <u>(se volete farli in casa)</u> vi consiglio di utilizzare una ZUCCA dalla
polpa soda e poco acquosa.<o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">Anche la realizzazione della
crema di <b>GORGONZOLA</b> sarà molto facile e NON dovrete aggiungere farina.<o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">Con la <b style="background-color: #fce5cd;">SALSICCIA PASSITA CLAI
SALUMI</b> non sbagliate: la qualità è eccelsa e la bontà è strabiliante; vi lascio
<a href="https://www.clai.it/" target="_blank">QUI</a> il link per maggiori informazioni sul prodotto e vi ricordo che potete
anche acquistare la SALSICCIA PASSITA (o altri prodotti CLAI) su <a href=" http://bit.ly/AmazonCLAI" target="_blank">AMAZON</a>. </p><p class="MsoNormal" style="text-align: justify;"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzuliGJay1oQn5TB3jkwwsvpC_G9-_Aj5U7l1dRlJTabP6kFoa0QPvv69vhaKiw9XUKXZtrn2ySpupry15mazlp9PGBSAmuCmSamC73iKf-UGHkFDMyOx4QMjF7aRdILOtfTaFt0I88Fv9/s2048/1611813220120.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzuliGJay1oQn5TB3jkwwsvpC_G9-_Aj5U7l1dRlJTabP6kFoa0QPvv69vhaKiw9XUKXZtrn2ySpupry15mazlp9PGBSAmuCmSamC73iKf-UGHkFDMyOx4QMjF7aRdILOtfTaFt0I88Fv9/w426-h640/1611813220120.jpg" width="426" /></a></div><br /><p></p>
<p class="MsoNormal" style="text-align: justify;"><b style="background-color: #93c47d;">INGREDIENTI per GLI GNOCCHI di
ZUCCA</b><o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">300 g di polpa di zucca cotta (al
forno)<o:p></o:p></p>
<p class="MsoNormal">150 g di farina<o:p></o:p></p>
<p class="MsoNormal">un pizzico di sale<o:p></o:p></p>
<p class="MsoNormal">FACOLTATIVO: 1 uovo o 1 patata bollita<o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;"><o:p> </o:p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="background-color: #3d85c6;"><b>INGREDIENTI per la CREMA di
GORGONZOLA</b></span><o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">50 g gorgonzola<o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">1 cucchiaio abbondante di
parmigiano reggiano<o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">1 cucchiaio di latte</p><p class="MsoNormal" style="text-align: justify;"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7NVpnJPWvD5BlwiGhGrQs_79jJjfxy-syp4MAVdHPJVurmRPx6UIk3KjFp7EAiObEOfN9ufU5N6x5vhElHi2MviV0bgMG_-LNc9Qv8v2uZ5WEIg1QXkyOtuYmi4EwkmxavjWFV23sGC4/s2048/1611813338228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7NVpnJPWvD5BlwiGhGrQs_79jJjfxy-syp4MAVdHPJVurmRPx6UIk3KjFp7EAiObEOfN9ufU5N6x5vhElHi2MviV0bgMG_-LNc9Qv8v2uZ5WEIg1QXkyOtuYmi4EwkmxavjWFV23sGC4/w426-h640/1611813338228.jpg" width="426" /></a></div><br /><p></p>
<p class="MsoNormal" style="text-align: justify;"><b style="background-color: #a64d79;">PROCEDIMENTO </b><o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">Cuocete la <u>ZUCCA AL FORNO</u>: vi
consiglio di tagliarla a metà, svuotarla dei semi e ricomporla. Così
utilizzerete la polpa cotta per fare gli gnocchi e…la zucca svuotata la
utilizzate come “piatto” dei vostri GNOCCHI…e sorprenderete tutti a tavola! :-)<o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">Cuocete quindi la ZUCCA in <u>forno
(ben caldo)</u> a 200/220 gradi per circa un’ora (i tempi variano dal tipo di zucca
e dal tipo di forno; comunque sarà cotta quando si affonda bene la forchetta).<o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">Lasciate intiepidire la ZUCCA in
forno. Una volta <u>intiepidita</u>, svuotate la polpa e utilizzatela per la
realizzazione dei vostri gnocchi.<o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">Iniziate a lavorare la polpa
cotta di zucca assieme alla farina setacciata. <i>Io non ho aggiunto né patata né
uovo ma questo dipende molto dal tipo di zucca che state utilizzando</i>.<o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">Se vedete, infatti, che è troppo
acquosa <b>vi consiglio di aggiungere una patata bollita o un uovo</b>.<o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">Con l’impasto realizzato formate
i tipici GNOCCHI. <o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">Iniziate a far bollire l’acqua
salata ed a preparare la <b style="background-color: #b6d7a8;">CREMA DI GORGONZOLA</b>, quindi mettete su fuoco vivace in
un pentolino antiaderente gli ingredienti (gorgonzola, parmigiano e latte)
mescolando di tanto in tanto fino al formarsi di una cremina squisitissima.<o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;"><a name="_heading=h.gjdgxs"></a>Cuocete
gli gnocchi in acqua calda salata (basteranno pochi minuti), scolateli e
conditeli con un pochino di salsa al gorgonzola. <o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFuV9DyWasqr6deu-tHyul0euAHHxSDjGp3f0pb2pBDgx-MepSkYR7NnGQW1KAO7S3pQ63RPjRlalvqCqTF1UJHvd0EJBr0DkSzaZl-LKXK5fT23fKBEPXez_eNds9G6EkVc_3wjFycG1/s2048/1611813284044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFuV9DyWasqr6deu-tHyul0euAHHxSDjGp3f0pb2pBDgx-MepSkYR7NnGQW1KAO7S3pQ63RPjRlalvqCqTF1UJHvd0EJBr0DkSzaZl-LKXK5fT23fKBEPXez_eNds9G6EkVc_3wjFycG1/w426-h640/1611813284044.jpg" width="426" /></a></div><p class="MsoNormal" style="text-align: justify;">Aggiungeteli nella <b>ZUCCA COTTA
SVUOTATA</b> e condite ancora con quel pochino di salsa al gorgonzola. Servite
quando è ancora bello caldo e…non mi rimane che augurarvi <b style="background-color: #e06666;">BUON APPETITO…con
CLAI SALUMI</b>!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_nI6L_MAsrpgvFVdkyIRZACr3e1nTOjPY5-8nwvisq8XEmr7fuAKbeE9xm4CKENGSox1GueNzUMaNrhLAAEVk80jHeYR-DSbtxE4ltj9g3j_qB2i9f7PWRP2C0kXoYBay4yhitCFBczdz/s2048/1611813594659.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_nI6L_MAsrpgvFVdkyIRZACr3e1nTOjPY5-8nwvisq8XEmr7fuAKbeE9xm4CKENGSox1GueNzUMaNrhLAAEVk80jHeYR-DSbtxE4ltj9g3j_qB2i9f7PWRP2C0kXoYBay4yhitCFBczdz/w426-h640/1611813594659.jpg" width="426" /></a></div><p class="MsoNormal" style="text-align: justify;"><o:p></o:p></p>
<p align="right" class="MsoNormal" style="text-align: right;"><i style="mso-bidi-font-style: normal;">UnoSpicchioDiMelone<o:p></o:p></i></p>Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.com4tag:blogger.com,1999:blog-6206497081530384987.post-10376678653322785882021-01-05T06:00:00.009+01:002021-01-05T06:00:08.678+01:00UOVA SODE con MOUSSE di BARBABIETOLA e SALSICCIA PASSITA CLAI SALUMI<p><span style="text-align: justify;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzYZh7j3gjrMdUQSO0apKXjTj7MuyEHG9fOcjGUKp-S3cIoR56XCoNII28t4sz13JIU9heZG2ECx6uZ4a7iEKk6p0h1RqFSaElQIQMNuk9Libb0-CNBh7HtLi2Eg8UBTzaz_is89n92PWd/s2048/1609767739765.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzYZh7j3gjrMdUQSO0apKXjTj7MuyEHG9fOcjGUKp-S3cIoR56XCoNII28t4sz13JIU9heZG2ECx6uZ4a7iEKk6p0h1RqFSaElQIQMNuk9Libb0-CNBh7HtLi2Eg8UBTzaz_is89n92PWd/w426-h640/1609767739765.jpg" width="426" /></a></div><br />Le <b style="background-color: #f1c232;">UOVA SODE con MOUSSE di
BARBABIETOLA e SALSICCIA PASSITA CLAI SALUMI</b> sono un piatto semplice da
realizzare, colorato e davvero gustoso.<p></p><p class="MsoNormal" style="text-align: justify;"><o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">Conoscete la <span style="background-color: #f9cb9c;"><b>SALSICCIA PASSITA di
CLAI SALUMI</b></span>? E’ un prodotto davvero fantastico, sia per il suo sapore unico ed
equilibrato ma anche per la sua qualità eccellente: la passita (come ogni
prodotto <b>CLAI SALUMI</b>) viene realizzata unicamente con il <u>100% di puro suino
italiano</u>.<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NPrBrQ8WSrxNd7a3secJQbMh4iDIRhiWSJHa6p2NsB9QLEJfqAsNIC9t7Pii1m-lPaOlC1hcOptuieAuIatv5AXLwOM8MNIHF_cImpCPFixs301M_DZJevY1V6b8RX4SIUioIsumfwtt/s2048/1609768430534.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NPrBrQ8WSrxNd7a3secJQbMh4iDIRhiWSJHa6p2NsB9QLEJfqAsNIC9t7Pii1m-lPaOlC1hcOptuieAuIatv5AXLwOM8MNIHF_cImpCPFixs301M_DZJevY1V6b8RX4SIUioIsumfwtt/w426-h640/1609768430534.jpg" width="426" /></a></div>
<p class="MsoNormal" style="text-align: justify;">Vi lascio il link per avere maggiori
informazioni cliccando <a href="https://www.clai.it/prodotto/salsiccia-passita/" target="_blank">QUI</a>; inoltre, sapete che potete acquistare i prodotto
CLAI anche su AMAZON? Un servizio comodissimo soprattutto per chi è lontano dai
punti vendita CLAI SALUMI.<o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">Detto ciò vi racconto un po’
QUESTA RICETTA.</p><p class="MsoNormal" style="text-align: justify;"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqKQbICwQU2auX1pOyVhIztvT4D_PhjnWKreo8PZ1a1eCE-iHM7pWTIU1TSyP8OmWxc0477Q_985r8Z-vJBcGh835-CFMCQzoM751BwDCfr1wmf6u-owYVKvIcz-nQ2PROlrIrVRh6Hll9/s2048/1609768784777.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqKQbICwQU2auX1pOyVhIztvT4D_PhjnWKreo8PZ1a1eCE-iHM7pWTIU1TSyP8OmWxc0477Q_985r8Z-vJBcGh835-CFMCQzoM751BwDCfr1wmf6u-owYVKvIcz-nQ2PROlrIrVRh6Hll9/w426-h640/1609768784777.jpg" width="426" /></a></div><br /><p></p>
<p class="MsoNormal" style="text-align: justify;"><b style="background-color: #93c47d;">INGREDIENTI</b><o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">3 uova sode<o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">50 g di barbabietola cotta<o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">un pizzico di sale<o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">mezzo bicchiere di olio
extravergine di oliva<o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">q.b. di SALSICCIA PASSITA CLAI
SALUMI</p>
<p class="MsoNormal" style="text-align: justify;"><b style="background-color: #e06666;">PROCEDIMENTO</b><o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">Iniziate a preparare la <u>MOUSSE di
BARBABIETOLA</u>, ovvero tagliate la barbabietola cotta (la trovate anche già cotta
nel banco frigo del supermercato), poi la frullate assieme all’olio (se vi
piace ancora più cremosa potete aggiungere ancora olio). Salate leggermente.<o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">Tagliate le uova sode a metà,
privatele del tuorlo e mettetelo in uno scolino di rete fine. Premete i tuorli
in questo scolino, anche con l’aiuto di un cucchiaino: otterrete una sorta di
<b style="background-color: #e69138;">PIOGGIA Di TUORLO</b>, un effetto fantastico.<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpc56QWcAv8Z_h2_d0jcCxGajxr08zvZPyouT15AZz5k4tjGNOeo9Gxgp4LejZH113JlUqtJyJaDGzfBN3wN_FG0CuDvC7GS_O5026UARsBIVITNfUUbG8ODLfxYpl88h7JIdM1QsEQ1U2/s2048/1609768527571.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpc56QWcAv8Z_h2_d0jcCxGajxr08zvZPyouT15AZz5k4tjGNOeo9Gxgp4LejZH113JlUqtJyJaDGzfBN3wN_FG0CuDvC7GS_O5026UARsBIVITNfUUbG8ODLfxYpl88h7JIdM1QsEQ1U2/w426-h640/1609768527571.jpg" width="426" /></a></div>
<p class="MsoNormal" style="text-align: justify;">Riempite gli albumi sodi con la
mousse di barbabietola, aggiungete la salsiccia passita tagliata a cubetti e
coprite con la PIOGGIA Di TUORLO.<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvq3eaw_OAhfd7v5cCTKK96c3j5AceOPP92swUD6MojsjmMCEATWVEuG4cjxmgz9wrJpEmxifJvxsXCP90QxGzsokFeUbt5w1JSqld9TKnypIPCzoDep0Jf_JqGMeIvsaKVAXf3NCgvIdM/s2048/1609768484299.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvq3eaw_OAhfd7v5cCTKK96c3j5AceOPP92swUD6MojsjmMCEATWVEuG4cjxmgz9wrJpEmxifJvxsXCP90QxGzsokFeUbt5w1JSqld9TKnypIPCzoDep0Jf_JqGMeIvsaKVAXf3NCgvIdM/w426-h640/1609768484299.jpg" width="426" /></a></div>
<p class="MsoNormal" style="text-align: justify;">Ecco che con <u>3 semplici
ingredienti</u> ed in <u>pochissimi passaggi</u> avete realizzato un piatto allegro,
originale e soprattutto buonissimo!<o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;"><b style="background-color: #ea9999;">P.s</b>. I più golosi potranno
aggiungere anche un pizzico di <b>maionese</b>.<o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">Le UOVA SODE con MOUSSE di
BARBABIETOLA e SALSICCIA PASSITA CLAI SALUMI saranno graditissime
all’<b>aperitivo</b>, magari accompagnato da un ottimo calice di vino. :-)</p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfd4Zt_JpZBdbw1BohNFt0RYP-lIIa-3ZwihVsISIltdcbJ9zyqbez92PaxsLTANLpvC44PjlInN6CtrGhX8osr_sSKZYXwLBxfqmHpAJQLjaDAWIMxGwyK4VGviW7kq2he0UtT_OX8TW0/s2048/1609768720822.jpg" imageanchor="1"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfd4Zt_JpZBdbw1BohNFt0RYP-lIIa-3ZwihVsISIltdcbJ9zyqbez92PaxsLTANLpvC44PjlInN6CtrGhX8osr_sSKZYXwLBxfqmHpAJQLjaDAWIMxGwyK4VGviW7kq2he0UtT_OX8TW0/w426-h640/1609768720822.jpg" width="426" /></a></div>
<p class="MsoNormal" style="text-align: justify;"><br />Non mi rimane che augurarvi <b>BUON
APPETITO</b>…con <b style="background-color: #c27ba0;">CLAI SALUMI</b>.<o:p></o:p></p>
<p align="right" class="MsoNormal" style="text-align: right;"><i style="mso-bidi-font-style: normal;">UnoSpicchioDiMelone<o:p></o:p></i></p>Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.com3Via Gambellara, 62/a, 40026 Imola BO, Italia44.4187407 11.757502816.108506863821155 -23.398747200000003 72.728974536178839 46.9137528tag:blogger.com,1999:blog-6206497081530384987.post-18348927543071556432020-03-04T12:09:00.003+01:002020-03-04T12:09:25.009+01:00RICETTA SVUOTAFRIGO GATEAU di PATATE con SALAME CORALLINA CLAI – senza uova e senza burro<br />
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<span style="font-family: "Times New Roman", serif; font-size: 14pt;">Quante volte vi sarà capitato e vi capiterà di avere in frigo delle </span><b style="font-family: "Times New Roman", serif; font-size: 14pt;">PATATE
LESSE </b><span style="font-family: "Times New Roman", serif; font-size: 14pt;">avanzate e dei formaggi?</span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Personalmente <u>recupero anche le PATATE lesse nel brodo</u>. E’ un vero peccato
buttarle.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Detto ciò, il <b>GATEAU</b> (o GATTO’) <b>di PATATE</b> con il SALAME CORALLINA di CLAI
SALUMI è ottimo anche se non c’è nulla da recuperare dal frigo.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMEo98MDM4DOYK5P6ZzncZVkql-QlOqdnTSsJS86SVb7SjjbYclnsNPtcH2g3SQ3mTA3AI_uKU-bpi8b0cspUMmA3Hk-XB_T3T1G_JtUz-_JvGLENViTCQWpJGjyHEaIIcX7SiXnUUe-PG/s1600/1574159208291.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMEo98MDM4DOYK5P6ZzncZVkql-QlOqdnTSsJS86SVb7SjjbYclnsNPtcH2g3SQ3mTA3AI_uKU-bpi8b0cspUMmA3Hk-XB_T3T1G_JtUz-_JvGLENViTCQWpJGjyHEaIIcX7SiXnUUe-PG/s640/1574159208291.jpg" width="426" /></a></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Il <b>SALAME CORALLINA</b> di <b style="background-color: #f4cccc;">CLAI SALUMI</b> è un salame dal gusto delicato a macina
medio/fine con aggiunta di piccoli lardelli. <o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Il SALAME CORALLINA (così come tutti i PRODOTTI CLAI SALUMI) ha la
particolarità di essere un <b style="background-color: #fff2cc;">PRODOTTO ad ALTA QUALITA’</b>, proveniente da una
<b>FILIERA CONTROLLATA</b> che utilizza esclusivamente CARNI FRESCHE di PURO SUINO
ITALIANO.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Io credo molto nel <b style="background-color: #d0e0e3;">MADE in ITALY</b>, soprattutto quel MADE in ITALY vero…a cui
CLAI SALUMI appartiene. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ZqR_G79QI59ZhBUVl7PxiITjQ3EXnC4R-IM-Haf3Xn4ea63vNk7k3mks9_kxdUFP3799FUTPvabsg0eC8WEIOyb5Gdnb5bcWhs-G8HHpNCoIHWQ5M2f7uSK3LYddxQtns581doS9Ea5f/s1600/1574157616084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ZqR_G79QI59ZhBUVl7PxiITjQ3EXnC4R-IM-Haf3Xn4ea63vNk7k3mks9_kxdUFP3799FUTPvabsg0eC8WEIOyb5Gdnb5bcWhs-G8HHpNCoIHWQ5M2f7uSK3LYddxQtns581doS9Ea5f/s640/1574157616084.jpg" width="426" /></a></div>
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<span style="font-family: "Times New Roman", serif; font-size: 14pt;">Vi lascio il link con la descrizione di tutti i prodotti di CLAI. </span><span style="font-family: "Times New Roman", serif; font-size: 14pt;"><a href="http://www.clai.it/prodotti/">http://www.clai.it/prodotti/</a></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Nel <b style="background-color: #d9ead3;">GATEAU di PATATE il SALAME CORALLINA</b><b style="background-color: #d0e0e3;"> ci starà una favola</b> poiché i suoi
piccoli lardelli si scioglieranno a dare un sapore incredibile.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Ricordo che questo GATEAU di PATATE <b>non ha né uova, né burro</b>. Essendo,
dunque, un piatto leggero possiamo aggiungere tranquillamente qualche fetta di
questo salame squisito.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Tutti i prodotti CLAI sono <b style="background-color: #cfe2f3;">SENZA GLUTINE</b>; pertanto, se utilizzate un PAN
GRATTATO per celiaci, questo piatto diventerà senza problemi una RICETTA <b><i style="background-color: #ead1dc;">GLUTEN
FREE</i></b>.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Gli INGREDIENTI sono semplici e veloci, pronti a realizzare questa <b style="background-color: #fff2cc;">RICETTA
DEL RECUPERO</b>?<o:p></o:p></span></div>
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<b style="background-color: #fce5cd; font-family: "Times New Roman", serif; font-size: 14pt;">INGREDIENTI (per 4 persone)</b></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">4-5 patate lesse<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">q.b. di formaggi (quelli che trovate in frigo: parmigiano, pecorino,
gorgonzola..)<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">7-8 fette sottili di SALAME CORALLINA CLAI SALUMI<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">q.b. di pangrattato (per i celiaci, pangrattato GLUTEN FREE)<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">q.b. di sale<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">q.b. di pepe<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><b style="background-color: #d9ead3;">PROCEDIMENTO</b><o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Tagliate le patate lesse e passatele nel passa patate per renderle una
purea; mescolate aggiungendo sale e pepe.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Prendete una teglia, oliatela ed aggiungete un primo strato di <u>PUREA di
patate lesse</u>.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTkDX3BYF3z9mo7ZAuzSyjx5mZr50No3TEUZTKE2t_GAv-KMVzIMxuYJ9XcTXvKZxdPCF2fQaTYBQHCE5T1noj5GSVJSgmBbrTDTO91IkEF6Bfj4h-_iIemnhnjDyzke2jkUKiTbFctcs9/s1600/1574159055103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTkDX3BYF3z9mo7ZAuzSyjx5mZr50No3TEUZTKE2t_GAv-KMVzIMxuYJ9XcTXvKZxdPCF2fQaTYBQHCE5T1noj5GSVJSgmBbrTDTO91IkEF6Bfj4h-_iIemnhnjDyzke2jkUKiTbFctcs9/s640/1574159055103.jpg" width="426" /></a></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Con l’aiuto di un cucchiaio schiacciate bene la purea di patate sulla
teglia; <u>aggiungete i formaggi tagliati</u> a fette/dadi e le <u>fette sottili di
SALAME</u> CORALLINA CLAI SALUMI.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-H90aCKdc2uZNNzkkw0qy5BdsBkSZZoBAg34olvEX9tm_3V4EtajVeelgW7xNih8mUUOfZUpo2mYFqrPuCTUF8lazkg8vh30BJHvFTcuRTMDVXLJkn-9ziVW4c9xlYj3z63r5vLzxqBax/s1600/1574158645296.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-H90aCKdc2uZNNzkkw0qy5BdsBkSZZoBAg34olvEX9tm_3V4EtajVeelgW7xNih8mUUOfZUpo2mYFqrPuCTUF8lazkg8vh30BJHvFTcuRTMDVXLJkn-9ziVW4c9xlYj3z63r5vLzxqBax/s640/1574158645296.jpg" width="426" /></a></div>
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<span style="font-family: "Times New Roman", serif; font-size: 14pt;">Ora aggiungete un altro strato di purea di patate, schiacciate un pochino e
aggiungete </span><u style="font-family: "Times New Roman", serif; font-size: 14pt;">PARMIGIANO grattugiato e PANGRATTATO</u><span style="font-family: "Times New Roman", serif; font-size: 14pt;"> in modo da formare quella
squisita crosticina.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYyj4sFzwsLKhRFAElINkIOg1oEQ0N_r8MlRi9elN3NCPIgtzNRGr_LOVeToqzCNwnZnYleZzxdJHkefjQf7yFeyuC0GZXQbXIcNdMPfjRHQgIChX7Fk5LOe49HastCvtPLC42fYeAo3rP/s1600/1574157431748.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYyj4sFzwsLKhRFAElINkIOg1oEQ0N_r8MlRi9elN3NCPIgtzNRGr_LOVeToqzCNwnZnYleZzxdJHkefjQf7yFeyuC0GZXQbXIcNdMPfjRHQgIChX7Fk5LOe49HastCvtPLC42fYeAo3rP/s640/1574157431748.jpg" width="426" /></a></div>
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<span style="font-family: "Times New Roman", serif; font-size: 14pt;">Mettete in forno (caldo) a </span><b style="font-family: "Times New Roman", serif; font-size: 14pt;">180-200 C</b><span style="font-family: "Times New Roman", serif; font-size: 14pt;"> per circa 20 minuti.</span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Il <b style="background-color: #fce5cd;">GATEAU di PATATE senza burro e senza uova</b> sarà pronto appena vedrete la
superficie dorata.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Non mi rimane che augurare a tutti una <b>BUONA RICETTA SVUOTAFRIGO</b>…con CLAI
SALUMI, MI RACCOMANDO :-)<o:p></o:p></span></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;">UnoSpicchioDiMelone<o:p></o:p></span></i></div>
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Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.com7tag:blogger.com,1999:blog-6206497081530384987.post-77073994831716710742020-02-26T06:00:00.000+01:002020-02-26T06:00:14.953+01:00BANANA BREAD senza burro senza uova e senza lievito<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhq-85k9HL4G3MKGYV2f0hyphenhyphenZWwgD4N7FcNTQtEhVKLBNZkhdOBszPyGSzxoxm0S6HbcCWFnn8FNNQidwfADLrE_JsSZjo1GTDjQN0sf3vn6tH6gBBgre29wABZiEsDwMakBfENOo5rqXyp/s1600/1582575197071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhq-85k9HL4G3MKGYV2f0hyphenhyphenZWwgD4N7FcNTQtEhVKLBNZkhdOBszPyGSzxoxm0S6HbcCWFnn8FNNQidwfADLrE_JsSZjo1GTDjQN0sf3vn6tH6gBBgre29wABZiEsDwMakBfENOo5rqXyp/s640/1582575197071.jpg" width="426" /></a></div>
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<span style="font-size: 14pt;"><br /></span></div>
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<span style="font-size: 14pt;">Il <b style="background-color: #fff2cc;">BANANA BREAD</b> è, tradotto letteralmente, un <b>PANE
alla BANANA</b>.</span></div>
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<br /></div>
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<span style="font-size: 14.0pt;">Infatti, <b>assomiglia</b> dall’aspetto ad un <i>PLUMCAKE</i> ma non
ha l’esatta consistenza di un PLUMCAKE.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">Questo mio BANANA BREAD, inoltre, è <b style="background-color: #d9ead3;">SENZA BURRO</b>, <b style="background-color: #f4cccc;">SENZA
LIEVITO</b> e (soprattutto) <b style="background-color: #ead1dc;">SENZA UOVA</b>.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">Sì, <u>le BANANE sono perfette come SURROGATO delle UOVA nei
DOLCI</u>. Allora, perché utilizzare anche le UOVA?<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">In questo modo potrete iniziare la vostra giornata con
<u>un dolce GUSTOSO e SALUTARE</u>!<o:p></o:p></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfhSuyeT7-dKAf6-6caDzfuO9C7Wm_JlG9nC_mZF3oyJB-8TxegWN1ZdrPVPzq1YeBiKrVEQ3sFyMB5MAht6XLv7huWFCIfy6AQ22oPQ3BLq79fVhhWvkfupr6j97pCrJqQc3XEect57PS/s1600/1582575062734.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfhSuyeT7-dKAf6-6caDzfuO9C7Wm_JlG9nC_mZF3oyJB-8TxegWN1ZdrPVPzq1YeBiKrVEQ3sFyMB5MAht6XLv7huWFCIfy6AQ22oPQ3BLq79fVhhWvkfupr6j97pCrJqQc3XEect57PS/s640/1582575062734.jpg" width="426" /></a></div>
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<span style="font-size: 14pt;">Gli ingredienti che vi serviranno sono molto semplici
e sarà anche molto semplice realizzare la ricetta di questo BANANA BREAD. :-)</span></div>
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<span style="font-size: 14.0pt;">Una cosa <b style="background-color: #f4cccc;">MOOOOOLTO IMPORTANTE</b> per la buona realizzazione
di questa ricetta è di utilizzare <b style="background-color: #cfe2f3;">BANANE MOLTO MATURE</b>, ovvero quasi nere fuori
e dentro morbidissime e dolcissime.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1xsKZhTF8vI6ymuSAKoMRxTsu5XbA2JdDArwDNH5GK9UczIAuDocMP15VJiH5cQQB9co-pK2BZYLl8XOjdpGJ_g4J7LQ82CryY9soPZJGjB-DSW3Tmcg4yGzK5XgU3rU756NYIR2jBhuC/s1600/1582575399328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1xsKZhTF8vI6ymuSAKoMRxTsu5XbA2JdDArwDNH5GK9UczIAuDocMP15VJiH5cQQB9co-pK2BZYLl8XOjdpGJ_g4J7LQ82CryY9soPZJGjB-DSW3Tmcg4yGzK5XgU3rU756NYIR2jBhuC/s640/1582575399328.jpg" width="426" /></a></div>
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<span style="font-size: 14.0pt;"><span style="mso-spacerun: yes;"> </span></span><b style="background-color: #d9ead3; font-size: 14pt;">INGREDIENTI</b></div>
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<br /></div>
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<span style="font-size: 14.0pt;">3 banane (2 per l’impasto, 1 per la farcitura)<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">2 vasetti di yogurt (da 125 g l’uno)<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">150 g di zucchero di canna integrale<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">80 g di farina macinata o pietra<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">80 g di manitoba per dolci<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;"><b>2 o 3 castagne cotte a vapore (le trovate nel reparto
della frutta disidratata)</b><o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">100 g di cioccolato fondente<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">1 pizzico di bicarbonato<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">1 cucchiaio di olio EVO<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;"><b style="background-color: #cfe2f3;">PROCEDIMENTO</b><o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 14.0pt;">Prendete una <i style="mso-bidi-font-style: normal;">bowl</i>
e aggiungetevi le 2 <u>banane MATURE</u> tagliate a pezzetti.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 14.0pt;">Con l’aiuto di una forchetta <u>riducetele a purea</u>.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">Aggiungete lo zucchero e <b>mescolate</b>, poi aggiungete la
farina macinata a pietra (setacciata) e continuate a mescolare bene.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 14.0pt;">Aggiungete un vasetto di yogurt e mescolate.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">Aggiungete la farina manitoba e mescolate; aggiungete
ora il <b>cioccolato tagliato a pezzetti</b>, <b style="background-color: #fff2cc;">le castagne cotte a vapore</b> (sempre
tagliate a pezzetti o grattugiate) ed il cucchiaio di OLIO EVO.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgltjyfR_hq6LykXLxKYYIHEe-Vz9v5Lvs26ymKCHjhkr9eiyQv0or1doLDgrL8K2Q5NDej3CUKfle-LBAocVwJGsF7_tNp5I8Q42wox5TqOxR50PyUqpGr0Nm2ZMuJxsvO2hPhgEzuJoCz/s1600/1582619971537.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="833" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgltjyfR_hq6LykXLxKYYIHEe-Vz9v5Lvs26ymKCHjhkr9eiyQv0or1doLDgrL8K2Q5NDej3CUKfle-LBAocVwJGsF7_tNp5I8Q42wox5TqOxR50PyUqpGr0Nm2ZMuJxsvO2hPhgEzuJoCz/s320/1582619971537.jpg" width="166" /></a></div>
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<span style="font-size: 14pt;">Mescolate sempre molto bene fino ad ottenere un
impasto omogeneo, liscio e morbido (non solido e non liquido).</span></div>
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<span style="font-size: 14.0pt;">Ora potete imbastire di carta da forno la teglia del
plumcake ed accendere il forno a <b>180 gradi</b>.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 14.0pt;">Mettete l’impasto del BANANA BREAD nella teglia del plumcake;
<u>prendete la terza banana</u>, sbucciatela e tagliatela per la lunga. <u>Aggiungete
queste 2 fette di banana al plumcake</u> prima della cottura.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Tjodn0Pd2vLSBeIJYLFw9utILA3R_-q6gyIU6NFQ6SEQExtA2rigf6lxvElOEv177wNaC2XdWKZCMdpJRw-ZUu0T8PT416m3ElyTxbg7MVa4_BJO43QejMmiFU-4iOldqSGmiLRkFp-m/s1600/1582619886302.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="833" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Tjodn0Pd2vLSBeIJYLFw9utILA3R_-q6gyIU6NFQ6SEQExtA2rigf6lxvElOEv177wNaC2XdWKZCMdpJRw-ZUu0T8PT416m3ElyTxbg7MVa4_BJO43QejMmiFU-4iOldqSGmiLRkFp-m/s640/1582619886302.jpg" width="332" /></a></div>
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<b style="font-size: 14pt;">Infornate</b><span style="font-size: 14pt;"> il BANANA BREAD per circa 30/40 minuti in
modalità VENTILATO.</span></div>
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<span style="font-size: 14.0pt;">Ovviamente i tempi di cottura possono variare da forno
a forno. Controllate, quindi, la cottura aiutandovi con uno <u>STECCHINO</u>.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCYT981PlFBeaV23Jh3rvkw8tAa8_EhQugbzXvkvMy4hOAziF7Yo7J699TNzymlkDfnIqLxq8D1FHQc0wUO0ht7Eoej460_7BsIm9p71LjffpaSA-zQe_Qj1F0uTKdJOEuiFcaJohDNXDk/s1600/1582574971678.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCYT981PlFBeaV23Jh3rvkw8tAa8_EhQugbzXvkvMy4hOAziF7Yo7J699TNzymlkDfnIqLxq8D1FHQc0wUO0ht7Eoej460_7BsIm9p71LjffpaSA-zQe_Qj1F0uTKdJOEuiFcaJohDNXDk/s640/1582574971678.jpg" width="426" /></a></div>
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<span style="font-size: 14pt;">Lasciate intiepidire nel forno e….non vi rimane che
GUSTARVI questo meraviglioso </span><b style="background-color: #fce5cd; font-size: 14pt;">BANANA BREAD</b><span style="font-size: 14pt;">!</span></div>
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<i><span style="font-size: 14.0pt;">unospicchiodimelone</span></i><span style="font-size: 14.0pt;"><o:p></o:p></span></div>
<br />Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.com4tag:blogger.com,1999:blog-6206497081530384987.post-45054514152872737232020-02-19T06:00:00.000+01:002020-02-19T06:00:28.131+01:00SPIANATA ROMAGNOLA con SALAME MILANO CLAI<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxi1oTrMsRnyrPS0ZS-Oru-LpyLMjU0FpbAnNLADZaS_-9qyQBbANlRGMX6-lU-LSat62V7O2FA9wAr4bMEsWdDcIiDmhYofffRYDriNMkxLvuKnHU0VlY0Uo3dzhAFiYQ4nCVV6CLkSzc/s1600/1581521569305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxi1oTrMsRnyrPS0ZS-Oru-LpyLMjU0FpbAnNLADZaS_-9qyQBbANlRGMX6-lU-LSat62V7O2FA9wAr4bMEsWdDcIiDmhYofffRYDriNMkxLvuKnHU0VlY0Uo3dzhAFiYQ4nCVV6CLkSzc/s640/1581521569305.jpg" width="426" /></a></div>
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<span style="font-family: "Times New Roman", serif; font-size: 12pt;">La <b style="background-color: #f4cccc;">SPIANATA ROMAGNOLA</b> è
una <b>FOCACCIA tipica ROMAGNOLA</b> davvero squisita…soprattutto se farcita con un
OTTIMO <b>SALAME</b> :-)</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">E se si parla di
“OTTIMO SALAME” poteva non venirmi in mente un SALAME della <b style="background-color: #cfe2f3;">cooperativa CLAI
SALUMI</b>? <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Il <b>SALAME MILANO</b> è a
dir poco squisito e, al solo pronunciare il suo nome, viene in mente un PANINO.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicENTggmpcX6C3VMCLBd0sW0e_yNINboVerK2Hoh3C5vqbtPgV6TdURegyHUQQDHZaXUM7ZkDvrCZOpVNRpf3TCD7MDW-bQszgrWHg-rF1SdTOfyS25AH2dOaUVKs9Yxa5W-jwvdv0Aif5/s1600/1581521677755.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicENTggmpcX6C3VMCLBd0sW0e_yNINboVerK2Hoh3C5vqbtPgV6TdURegyHUQQDHZaXUM7ZkDvrCZOpVNRpf3TCD7MDW-bQszgrWHg-rF1SdTOfyS25AH2dOaUVKs9Yxa5W-jwvdv0Aif5/s640/1581521677755.jpg" width="426" /></a></div>
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<span style="font-family: "Times New Roman", serif; font-size: 12pt;">Vi lascio </span><a href="http://www.clai.it/prodotto/milano/" style="font-family: "Times New Roman", serif; font-size: 12pt;">QUI</a><span style="font-family: "Times New Roman", serif; font-size: 12pt;"> il LINK
per accedere alle informazioni sul </span><b style="background-color: #ead1dc; font-family: "Times New Roman", serif; font-size: 12pt;">SALAME MILANO CLAI</b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">La SPIANATA ROMAGNOLA,
dunque vuole essere un’alternativa al panino pur sempre mantenendo la
<b>TRADIZIONE</b> e la <i><b>PAESANITA’</b></i>.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Questa <u>FOCACCIA</u> TIPICA
della ROMAGNA è molto semplice ed è condita con SALE GROSSO e <b style="background-color: #d9ead3;">ROSMARINO</b> fresco.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhITIHvNzo-F-WAbbcLMJrjX4eyVvO5lcuX2zIKqkVasaC733NWIsxup7P-JBcyWmI-b-_9yQ0WYpQ2ruisLjkEv6-G85iAP3ML7oQ4ftC3cCLYboGyo0VNJMgfuHhgzev6H7pauGbZsn-x/s1600/1581521442668.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhITIHvNzo-F-WAbbcLMJrjX4eyVvO5lcuX2zIKqkVasaC733NWIsxup7P-JBcyWmI-b-_9yQ0WYpQ2ruisLjkEv6-G85iAP3ML7oQ4ftC3cCLYboGyo0VNJMgfuHhgzev6H7pauGbZsn-x/s640/1581521442668.jpg" width="426" /></a></div>
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<span style="font-family: "Times New Roman", serif; font-size: 12pt;">La SPIANATA ROMAGNOLA è
perfetta per essere gustata con SALUMI e FORMAGGI.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Eccovi la RICETTA!<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><b style="background-color: #fff2cc;">INGREDIENTI per la
SPIANATA ROMAGNOLA</b><o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">125 g di farina
manitoba<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">125 g di farina 00<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">120 ml di acqua<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">1 cucchiaio di olio extravergine
di oliva<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">2 g di lievito di birra
secco<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">1 cucchiaino di
zucchero o di malto<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">1 pizzico di sale<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">1 bicchiere di acqua
tiepida<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">q.b di sale grosso <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">q.b. di rametti di
rosmarino<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><b style="background-color: #f4cccc;">INGREDIENTI per l
FARCITURA</b><o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Tante buone <b style="background-color: #fce5cd;">fette di
SALAME</b> MILANO CLAI SALUMI<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV188FPkW9wYalae5p4GlDbQzO0C0EoPC_N9lvxIAxurwHE_3QdciOpjEk1oyqEbHvrFBbqp1uAJGR2etumwohDArRx2shgiMJln7NcusZGEaGOAWyAJ4LXhSxJblFKzDRBje-SXlOg3aU/s1600/1581521620792.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV188FPkW9wYalae5p4GlDbQzO0C0EoPC_N9lvxIAxurwHE_3QdciOpjEk1oyqEbHvrFBbqp1uAJGR2etumwohDArRx2shgiMJln7NcusZGEaGOAWyAJ4LXhSxJblFKzDRBje-SXlOg3aU/s640/1581521620792.jpg" width="426" /></a></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><o:p> </o:p></span><b style="background-color: #d9ead3; font-family: "Times New Roman", serif; font-size: 12pt;">PROCEDIMENTO</b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Per riattivare il
lievito, in un bicchiere <u>unite il lievito di birra con acqua tiepida ed 1
cucchiaino di zucchero o di malto</u>.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Lasciate “lavorare” il
lievito almeno 15 minuti (vedrete che si formerà una schiumetta).<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Nel frattempo, <u>in una ciotola
aggiungete</u> la farina setacciata insieme ad un pizzico di sale. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Ora, mescolando,
aggiungete il bicchiere d’acqua del lievito; poi (<b>sempre mescolando</b>) aggiungete
l’olio ed infine l’acqua.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Se l’impasto vi risulterà
un pochino appiccicoso cercate di evitare di aggiungere farina; <b>piuttosto
provate aggiungere un filo d’olio e continuare ad impastare</b>.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTnu7SUJT81Be9cusrmm5gs5AOdctvwLd-dcw7iEyo55pEKHRzE0Q3jtxP_jRnsREBBFdcsWfSHEXMEWwnCXYIhMl6_qRqtErR0I0_0Uno6jLx5Fo4DFKuEFiVmF8F1cpi5BQFZIv08jM/s1600/1581521237876.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTnu7SUJT81Be9cusrmm5gs5AOdctvwLd-dcw7iEyo55pEKHRzE0Q3jtxP_jRnsREBBFdcsWfSHEXMEWwnCXYIhMl6_qRqtErR0I0_0Uno6jLx5Fo4DFKuEFiVmF8F1cpi5BQFZIv08jM/s320/1581521237876.jpg" width="213" /></a></div>
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<span style="font-family: "Times New Roman", serif; font-size: 12pt;">Una volta formatasi la
classica PALLA la </span><u style="font-family: "Times New Roman", serif; font-size: 12pt;">coprite con un canovaccio pulito</u><span style="font-family: "Times New Roman", serif; font-size: 12pt;"> e la lasciate </span><b style="background-color: #fce5cd; font-family: "Times New Roman", serif; font-size: 12pt;">lievitare
almeno un paio d’ore</b><span style="font-family: "Times New Roman", serif; font-size: 12pt;">…</span><b style="background-color: #fff2cc; font-family: "Times New Roman", serif; font-size: 12pt;">meglio se nel forno SPENTO ma con la luce accesa</b><span style="font-family: "Times New Roman", serif; font-size: 12pt;">.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Trascorso il tempo della
lievitazione; prendete una teglia antiaderente, oliatela (oppure mettete uno
strato di carta da forno) e stendete la spianata.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><span style="background-color: #ead1dc;">Cercate di stenderla
con le mani</span> e NON con il mattarello in modo che la vostra spianata risulti
morbida e non compatta.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Una volta stesa
<b>forellate con la forchetta</b>, aggiungete qualche chicco di sale grosso (se ce
l’avete sarebbe TOP quello di <b>CERVIA</b>) e RAMETTINI di <b style="background-color: #d9ead3;">ROSMARINO</b> come se
piovessero!<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Io adoro il rosmarino.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqBHbgNjmIPC5hoMQzwOchizWUfkDv-pskEL0HDrpJi8hBhRdVmIYz9zI-D7_f8IeSmd_0AcI8Jrm2CnN59nEU5TNoZz6IU749eDD5sApBOM8_MQOZjLuBihct3GyDu1SINOVLgJ-oFWKP/s1600/1581521293576.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqBHbgNjmIPC5hoMQzwOchizWUfkDv-pskEL0HDrpJi8hBhRdVmIYz9zI-D7_f8IeSmd_0AcI8Jrm2CnN59nEU5TNoZz6IU749eDD5sApBOM8_MQOZjLuBihct3GyDu1SINOVLgJ-oFWKP/s320/1581521293576.jpg" width="213" /></a></div>
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<span style="font-family: "Times New Roman", serif; font-size: 12pt;">Ora mettete in forno (caldo
mi raccomando) a 200 °C per circa 15-20 minuti o per lo meno finché non vedete
che la spianata diventa dorata sia sotto che sopra.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Mentre attendete la
cottura della SPIANATA tagliate delle belle fette di <b style="background-color: #cfe2f3;">SALAME MILANO</b>…sentirete
che profumo.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Tagliate la vostra
SPIANATA ROMAGNOLA e <b>farcitela (senza sensi di colpa)</b> con tante fette di SALAME
MILANO CLAI SALUMI.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVjwONSwNXkNo2TpgYH-gifxM4ExLX3QSceH9uVKFYZRCuKCwmDwmUNXstCL08bDQyhwvZOTKEF4dNC-0hWHz1EyVwESMeSexQbtWTseypmGQ8rDJzePwvTjFG0laMD0Zd8tUK7nQZVAA/s1600/1581521798204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVjwONSwNXkNo2TpgYH-gifxM4ExLX3QSceH9uVKFYZRCuKCwmDwmUNXstCL08bDQyhwvZOTKEF4dNC-0hWHz1EyVwESMeSexQbtWTseypmGQ8rDJzePwvTjFG0laMD0Zd8tUK7nQZVAA/s640/1581521798204.jpg" width="426" /></a></div>
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<span style="font-family: "Times New Roman", serif; font-size: 12pt;">Questa SPIANATA
ROMAGNOLA può diventare anche un’ottima merenda per i vostri bimbi…e per voi,
certo! :-)</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Non mi rimane che
augurare a tutti voi…<b style="background-color: #fce5cd;">BUONA SPIANATA ROMAGNOLA</b> con tante FETTE di SALAME MILANO
CLAI! :-)<o:p></o:p></span></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">UnoSpicchioDiMelone<o:p></o:p></span></i></div>
<br />Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.com3tag:blogger.com,1999:blog-6206497081530384987.post-81584070627390813402020-02-12T06:00:00.000+01:002020-02-12T06:00:08.783+01:00TORTA CIOCCOLATO e AMARETTI SENZA BURRO e SENZA LIEVITO<div class="MsoNormal" style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRNFvFuHKGTSIzmzOv03Udm2vwEL8nlzuZogTBuCt8brzvel5VVJIG9Sg8Y0zbuaJep-kXOd-tQ1MHf5zQ46WSkJHqI3W2nouLIWmKBRoq7YX26C5yqCLzgzfZbnp6IvbH-GPmS8m0OED/s1600/1580904927666.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRNFvFuHKGTSIzmzOv03Udm2vwEL8nlzuZogTBuCt8brzvel5VVJIG9Sg8Y0zbuaJep-kXOd-tQ1MHf5zQ46WSkJHqI3W2nouLIWmKBRoq7YX26C5yqCLzgzfZbnp6IvbH-GPmS8m0OED/s640/1580904927666.jpg" width="426" /></a></div>
<span style="font-family: "times new roman" , serif; font-size: 14pt;"><br /></span>
<span style="font-family: "times new roman" , serif; font-size: 14pt;">La <b style="background-color: #ead1dc;">TORTA CIOCCOLATO e AMARETTI</b> <b style="background-color: #fce5cd;">SENZA BURRO</b> e <b style="background-color: #d0e0e3;">SENZA LIEVITO</b> è decisamente squisita, con poco zucchero, con poca farina e <u>SENZA sensi di colpa</u>! :-)</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;">Ovvero, dopo la prima fetta è impossibile non fare il bis.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;">Se anche voi amate il cioccolato, gli amaretti e condurre una dieta abbastanza sana senza esagerare né con il sano né con il NON-sano beh…questa torta fa per voi.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;">Preparare la TORTA CIOCCOLATO e AMARETTI SENZA BURRO e SENZA LIEVITO <u>è molto facile</u>.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;">Come <b>farine</b> io faccio sempre un <b>mix</b> tra quelle più adatte alla preparazione di torte a quelle più naturale (come integrale, o macinata a pietra).<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;">Armatevi di bilancina, bowl e frullatore…<b style="background-color: #d9ead3;">SI INIZIA</b>!<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9XfCtzHJW_IsdZ2Q_SZuvu8YFtWaI-70ZwiPY_dUuDzr78RVrKQiT4NJqhZkuGdmUBdaiGETkCRHi8NjJDUqqXIDZLCL5_-GxaklfzQFQmFUcyN_RPaGbXJHjI_sCC2ceIebeXQpyiOcF/s1600/1580905404185.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9XfCtzHJW_IsdZ2Q_SZuvu8YFtWaI-70ZwiPY_dUuDzr78RVrKQiT4NJqhZkuGdmUBdaiGETkCRHi8NjJDUqqXIDZLCL5_-GxaklfzQFQmFUcyN_RPaGbXJHjI_sCC2ceIebeXQpyiOcF/s640/1580905404185.jpg" width="426" /></a></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;"><b style="background-color: #fff2cc;">INGREDIENTI</b><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;">80 g di farina Manitoba per dolci<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;">80 g di farina integrale<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;">20 g di cacao<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;">120 g di cioccolato fondente<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;">3 uova (a temperatura ambiente) e<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;">100 g di zucchero integrale di canna<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;">100 g di amaretti<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;">2 cucchiai (grandi) di yogurt intero<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;">80 ml di latte intero<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;">1 cucchiaio d’olio EVO<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;"><b style="background-color: #fce5cd;">PROCEDIMENTO</b><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;">Mettete il <u>cioccolato fondente a fondere</u> a microonde o a bagnomaria.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;">Prendete due bowl e <u>separate tuorli da albumi</u>. Gli albumi li andrete a montare a neve.<o:p></o:p></span><br />
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<span style="font-family: "times new roman", serif; font-size: 14pt;">Intanto </span><u style="font-family: "times new roman", serif; font-size: 14pt;">mescolate</u><span style="font-family: "times new roman", serif; font-size: 14pt;"> bene le uova con lo zucchero, poi </span><u style="font-family: "times new roman", serif; font-size: 14pt;">aggiungete</u><span style="font-family: "times new roman", serif; font-size: 14pt;"> il cacao, le farine e lo yogurt.</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;"><b>Mescolate sempre molto bene ed aggiungete sempre gli ingredienti gradatamente</b>.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;">Tritate (anche con il semplice aiuto delle mani) gli <b style="background-color: #cfe2f3;">amaretti</b>.<o:p></o:p></span><br />
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;">Aggiungete alla bowl gli amaretti tritati, il pizzico di bicarbonato, il latte ed il </span><span style="font-family: "times new roman" , serif; font-size: 14pt;">cucchiaio di olio di extravergine d’oliva.</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;"><u>Montate a neve gli albumi</u> con l’aiuto di una frusta elettrica.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;">Il <u>cioccolato</u> nel frattempo si è fuso e <u>fatelo raffreddare</u> un attimo.<o:p></o:p></span><br />
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<span style="font-family: "times new roman", serif; font-size: 14pt;">Riprendete la bowl ed aggiungete gradatamente questi due ultimi ingredienti: il cioccolato fuso (tiepido) e gli albumi montati a neve.</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;">Il <b style="background-color: #f4cccc;">composto</b> risulterà semi solido, omogeneo e cremoso.<o:p></o:p></span><br />
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<span style="font-family: "times new roman", serif; font-size: 14pt;">Preriscaldate il forno a </span><b style="font-family: "times new roman", serif; font-size: 14pt;">180°C</b><span style="font-family: "times new roman", serif; font-size: 14pt;"> ventilato.</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;">Cuocete per circa 30/40 minuti. Andate a controllare la cottura con la classica <b style="background-color: #ead1dc;">PROVA STECCHINO</b>.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;">Una volta raffreddata copritela di zucchero a velo o altri amaretti o cioccolato fuso. <u>Potete sbizzarrirvi come più vi piace</u>.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;">Ora tagliatevene una bella fetta e gustatevela tutta…ve lo meritate…avete lavorato fino adesso! :-)<o:p></o:p></span><br />
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<span style="font-family: "times new roman", serif; font-size: 14pt;">Buona TORTA CIOCCOLATO e AMARETTI SENZA BURRO e SENZA LIEVITO!</span></div>
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<i><span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 19.9733px;">UnoSpicchioDiMelone</span></i></div>
Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.com22tag:blogger.com,1999:blog-6206497081530384987.post-79061927673307913572020-02-05T06:00:00.000+01:002020-02-05T06:00:13.556+01:00INSALATA LIGHT di FINOCCHI e ARANCE con SALAME BELLAFESTA LIGHT CLAI SALUMI<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBisqEHA5X-rSFoLtkHJjAB1GQM7zK_B6oHT7H-ENtIU22-K9R7vdOWEUQb2dTNn0wZWGjimrPBczUxGEoYXHJ1B-Y8YpKUvpKY-hfrYSZ7OoOnaBW5-3PgvvNjxeAqfphKvwi3mM6Mt8/s1600/1580740497043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBisqEHA5X-rSFoLtkHJjAB1GQM7zK_B6oHT7H-ENtIU22-K9R7vdOWEUQb2dTNn0wZWGjimrPBczUxGEoYXHJ1B-Y8YpKUvpKY-hfrYSZ7OoOnaBW5-3PgvvNjxeAqfphKvwi3mM6Mt8/s640/1580740497043.jpg" width="426" /></a></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13pt;">L’INSALATA <i>LIGHT</i> di FINOCCHI e ARANCE con SALAME BELLAFESTA <i>LIGHT </i>CLAI
SALUMI è un’<b style="background-color: #fce5cd;">insalata leggera e gustosa</b> oltre che allegra e colorata.</span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Questa INSALATA potete portarla sulla tavola in qualsiasi occasione o NON
occasione…perché <u>è sempre il momento giusto per portare in tavola la SALUTE</u>!<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Sì…anche se in questa insalata c’è un po’ di salame…ma non un salame
qualsiasi.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Ebbene sì, per la realizzazione di questa INSALTA LIGHT, ho scelto
<b style="background-color: #f4cccc;">BELLAFESTA LIGHT di CLAI SALUMI</b>…lo conoscete vero??? <o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Perché il BELLAFESTA LIGHT <u>è uno dei salami più buoni in assoluto sul
mercato</u>. :-) E non esagero.</span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13pt;">I</span><span style="font-family: "Times New Roman", serif; font-size: 13pt;">l</span><span style="font-family: "Times New Roman", serif; font-size: 13pt;"> BELLAFESTA ha il 50% di </span><b style="font-family: "Times New Roman", serif; font-size: 13pt;">grassi in meno</b><span style="font-family: "Times New Roman", serif; font-size: 13pt;"> e RISPETTO AD un salame milano ha solo il 15% di grassi in meno.</span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Quindi, per chi non conosce BELLAFESTA light deve assolutamente rimediare
al più presto.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13pt;">Inoltre, BELLAFESTA LIGHT non contiene il sale
tradizionale ma quello iodato e…come tutti i prodotti CLAI, è PRIVO di GLUTINE.</span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Insomma…direi che un BIS, con questo salume, ce
lo possiamo fare senza troppi sensi di colpa, che dite? :-)<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 17.3333px;">Vi lascio </span><b style="font-family: "Times New Roman", serif; font-size: 17.3333px;"><a href="http://www.clai.it/prodotto/salami-light/">QUI</a></b><span style="font-family: "Times New Roman", serif; font-size: 17.3333px;"> il </span><b style="font-family: "Times New Roman", serif; font-size: 17.3333px;">LINK</b><span style="font-family: "Times New Roman", serif; font-size: 17.3333px;"> che vi indirizza alle caratteristiche di questo prodotto davvero eccezionale.</span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">In questa insalata ho scelto di mettere i
<b style="background-color: #d0e0e3;">FINOCCHI</b> e le <b style="background-color: #fce5cd;">ARANCE</b> per il loro grande potere <b style="background-color: #ead1dc;">DETOX e sgrassante</b>.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span><span style="font-family: "Times New Roman", serif; font-size: 13pt;">Inoltre, sia i FINOCCHI che le ARANCE sono
</span><b style="font-family: "Times New Roman", serif; font-size: 13pt;">aromatici</b><span style="font-family: "Times New Roman", serif; font-size: 13pt;"> con un gusto davvero graziato.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbJI3dX-ZzH68I84hv3tD9tpv6uurEZEkDNG5a0CNcyAKSOGl_Sgefme6so-J_9h4TYItO74kj8pmHCa6igGQ40kQezIU1_AMJnrKHT5F6rR_TH03o6hH3pi9C5Iz1HeMUkJnhnl6ES1W/s1600/1580741391388.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbJI3dX-ZzH68I84hv3tD9tpv6uurEZEkDNG5a0CNcyAKSOGl_Sgefme6so-J_9h4TYItO74kj8pmHCa6igGQ40kQezIU1_AMJnrKHT5F6rR_TH03o6hH3pi9C5Iz1HeMUkJnhnl6ES1W/s640/1580741391388.jpg" width="426" /></a></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13pt;"><br /></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span><span style="font-family: "Times New Roman", serif; font-size: 13pt;">Ho aggiunto anche le </span><b style="background-color: #d9ead3; font-family: "Times New Roman", serif; font-size: 13pt;">PUNTARELLE</b><span style="font-family: "Times New Roman", serif; font-size: 13pt;"> (ovvero la CICORIA ASPARAGO) per il loro
</span><b style="font-family: "Times New Roman", serif; font-size: 13pt;">potere depurativo</b><span style="font-family: "Times New Roman", serif; font-size: 13pt;">…in analogia con FINOCCHI e ARANCE.</span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Ed infine ho aggiunto le <b style="background-color: #d0e0e3;">NOCI</b>: ricche di antiossidanti, oli nobili e
fungono da SURROGANTE<span style="mso-spacerun: yes;"> </span>del pane.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1koEOnsLZPYLfjkVpH3eq90D_P_cwBQspMB5cl1SYMjsOTW7Eq37O4LKbJbT-KSWMX240frBajdlm0IXjYO4vdRNxVTTDY29faMIp2TtAGjuYxIgEfADSxr1gOLWmoqFHZ6SnhIaLrSqU/s1600/1580740930723.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1koEOnsLZPYLfjkVpH3eq90D_P_cwBQspMB5cl1SYMjsOTW7Eq37O4LKbJbT-KSWMX240frBajdlm0IXjYO4vdRNxVTTDY29faMIp2TtAGjuYxIgEfADSxr1gOLWmoqFHZ6SnhIaLrSqU/s640/1580740930723.jpg" width="426" /></a></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span><span style="font-family: "Times New Roman", serif; font-size: 13pt;">Pronti a gustare salute e bontà allo stesso tempo?</span></div>
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<b style="background-color: #f4cccc; font-family: "Times New Roman", serif; font-size: 13pt;">INGREDIENTI (per 2 persone)</b></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">1 <span style="mso-spacerun: yes;"> </span>FINOCCHIO grande o 2 piccoli<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">1 ARANCIA grande o 2 piccole<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">6-7 noci<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">q.b di PUNTARELLE<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">q.b. di OLIO extravergine di OLIVA<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">q.b. di sale e pepe<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span><b style="background-color: #ead1dc; font-family: "Times New Roman", serif; font-size: 13pt;">PROCEDIMENTO</b></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Le puntarelle le ho acquistate
<u>già pulite</u>; sennò dovete prendere il cespo di cicoria, tagliare le puntarelle
all’interno e lavarle.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Scegliete il piatto che
più vi piace ed <u>iniziate a fare la BASE</u> con le PUNTARELLE.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Il FINOCCHIO sceglietelo
<b>TONDO e CICCIOTTO</b> (quello che viene considerato il “MASCHIO”) più croccante da
mangiare crudo.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBh9qQ_zYqtL6b3K4Ql1zwVt2LH7_k54VpoXLdxv3KbFQdlkkGbDlSKw7J3rDmWBLHcW4OOuaE1VhcQQp9wVR474LjokdcGGfyLYZEM-fre1KKwHKNGsnyECq_WadxTvlnoaoUBFiKOtFO/s1600/1580741207054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBh9qQ_zYqtL6b3K4Ql1zwVt2LH7_k54VpoXLdxv3KbFQdlkkGbDlSKw7J3rDmWBLHcW4OOuaE1VhcQQp9wVR474LjokdcGGfyLYZEM-fre1KKwHKNGsnyECq_WadxTvlnoaoUBFiKOtFO/s320/1580741207054.jpg" width="213" /></a></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13pt;">Del FINOCCHIO togliete
le foglie esterne più coriacee e </span><u style="font-family: "Times New Roman", serif; font-size: 13pt;">affettatelo sottile</u><span style="font-family: "Times New Roman", serif; font-size: 13pt;"> con l’aiuto di una
mandolina.</span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Stendete il finocchio
sullo strato di puntarelle.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOvhivs7JkXUpekVm9yyyRX4Y1aLLDryIOpEQuB7x1o3iY0by1IKTllAl_RZkpmeb-2nb5bkXY0PYqXwnjvEHVIyN3GudeJNND8Hs3LhUFai1hacqPOn4Oq_rZhZ79HwK0uSvxEjj1AuK/s1600/1580741123104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOvhivs7JkXUpekVm9yyyRX4Y1aLLDryIOpEQuB7x1o3iY0by1IKTllAl_RZkpmeb-2nb5bkXY0PYqXwnjvEHVIyN3GudeJNND8Hs3LhUFai1hacqPOn4Oq_rZhZ79HwK0uSvxEjj1AuK/s320/1580741123104.jpg" width="213" /></a></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Le ARANCE sceglietele
ITALIANE, possibilmente NON TRATTATE anche se le andrete a sbucciare A VIVO;
<b>quindi le private sia della buccia che della lamella bianca, amara</b>.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiosDBzDchDohhmW8NR9saYH-thU59BZPRdqFa2yOdxyK3jRbffUChWnCus52udkq5CdQsulRg3qCo8BAtDewKro4GnAZELvXGS58vYIHovC15U9-f1NCRyuhtJ7kZn7Uq4YCO4gLzKyGG/s1600/1580741476241.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiosDBzDchDohhmW8NR9saYH-thU59BZPRdqFa2yOdxyK3jRbffUChWnCus52udkq5CdQsulRg3qCo8BAtDewKro4GnAZELvXGS58vYIHovC15U9-f1NCRyuhtJ7kZn7Uq4YCO4gLzKyGG/s320/1580741476241.jpg" width="213" /></a></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13pt;">Tagliatele a fette ed
aggiungete le arance allo strato di puntarelle e finocchi.</span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Ora aggiungete le NOCI
ed infine la meravigliosa <i>JULIENNE</i> di SALAME BELLAFESTA LIGHT.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw3fdmJPZpKlQhi3dqUWXvOm10aSo3ojTYfp59I0niSNQM31DQUVWn2jzThJLCKHogr5d6aVl7Ws17YUAcAHi8N4cpkm399eUG0N1vpeuFIPj0tE2M0hCZZ91BJ7wnIMvaBH5ceQ4veSIn/s1600/1580740547747.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw3fdmJPZpKlQhi3dqUWXvOm10aSo3ojTYfp59I0niSNQM31DQUVWn2jzThJLCKHogr5d6aVl7Ws17YUAcAHi8N4cpkm399eUG0N1vpeuFIPj0tE2M0hCZZ91BJ7wnIMvaBH5ceQ4veSIn/s320/1580740547747.jpg" width="213" /></a></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13pt;">Condite leggermente ed
assaporate il GUSTO e la LEGGEREZZA di questa insalata che…non ha sensi di
colpa. :-)</span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Non mi rimane che
augurare a tutti…<b style="background-color: #ead1dc;">una fresca e colorata INSALTA LIGHT</b>!<o:p></o:p></span></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 107%;">UnoSpicchioDiMelone<o:p></o:p></span></i></div>
<br />Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.com7tag:blogger.com,1999:blog-6206497081530384987.post-71157181945198566082020-01-29T06:00:00.000+01:002020-01-29T06:00:13.065+01:00MATCHA PANCAKES<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBlFUrIpcjaodYnsJ6zLf6ucUijcQwiNii2O1uAEECtqJekSZ21DXLrkjEioI_iQJnBIPosbwXOgoLx8WaaT4mi8JMP-aeYqG6kGLNhFk9CelXKUL0pSna4O1w01pB9ICQPIJj6loaS7eI/s1600/1579614936225.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBlFUrIpcjaodYnsJ6zLf6ucUijcQwiNii2O1uAEECtqJekSZ21DXLrkjEioI_iQJnBIPosbwXOgoLx8WaaT4mi8JMP-aeYqG6kGLNhFk9CelXKUL0pSna4O1w01pB9ICQPIJj6loaS7eI/s640/1579614936225.jpg" width="426" /></a></div>
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<span style="font-family: "Times New Roman", serif; font-size: 14pt;">I <b style="background-color: #d9ead3;">MATCHA PANCAKES</b> sono
dei <i>pancakes</i> buonissimi che vi sorprenderanno! </span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 14pt;"><br /></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 14pt;">Chiaro…dovrete essere degli
amanti del MATCHA...lo conoscete vero?</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;">Il MATCHA non è
nient’altro che il <b style="background-color: #fff2cc;">TE’ VERDE in polvere</b>. Il TE’ VERDE in generale è <u>pregiato</u>…ma
il MATCHA LO E’ ancora di più!<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;">Si perché il MATCHA è
una <b style="background-color: #cfe2f3;">selezione di FOGLIE pregiatissime</b> della pianta del TE’, segue <b>rigidissimi
processi</b> che vanno dalla <b>raccolta</b> alla <b>trasformazione</b>.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;">Non a caso, infatti…il
MATCHA è <u>costosissimo</u>! Per questo ne userete piccole dose.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;">Il MATCHA trova
numerosissimi utilizzi ed il più amato è il MATCHA nel <b>latte</b>: vengono dei
<i>cappuccini green </i>molto belli e gustosi.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;">Vi consiglio, infatti,
di provare questo TE’ VERDE pregiatissimo anche in <i>mousse</i>, <i>panne cotte</i>, <i>torte</i>
e…ovviamente PANCAKES! :-)<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5mwU5rtY9ftTso4kYlOMpeoT9U6vBqlorg2epWCZFUZpp45xVFvQNyNRWlpDf91vCadR5NesIcBJVrddggv10k8di0bi8ZzyD9h22XLqehtMqH91jOJn00Ni9LZXkHKvEPYOPZn2tzw_x/s1600/1578773961360.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5mwU5rtY9ftTso4kYlOMpeoT9U6vBqlorg2epWCZFUZpp45xVFvQNyNRWlpDf91vCadR5NesIcBJVrddggv10k8di0bi8ZzyD9h22XLqehtMqH91jOJn00Ni9LZXkHKvEPYOPZn2tzw_x/s640/1578773961360.jpg" width="426" /></a></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;"><br /></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;"><o:p> </o:p></span><span style="font-family: "Times New Roman", serif; font-size: 14pt;">Vi consiglio di
</span><u style="font-family: "Times New Roman", serif; font-size: 14pt;">PREPARARE L’IMPASTO IL GIORNO PRIMA</u><span style="font-family: "Times New Roman", serif; font-size: 14pt;"> (ma questa regola vale per tutti i
pancakes): non solo perché il giorno dopo vi trovate avvantaggiati coi lavori,
ma anche perché l’</span><b style="background-color: #f4cccc; font-family: "Times New Roman", serif; font-size: 14pt;">impasto sarà più cremoso e omogeneo</b><span style="font-family: "Times New Roman", serif; font-size: 14pt;">.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;">Ed ora…si parte con la
<b>RICETTA</b>! :-)<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;"><b style="background-color: #fff2cc;">INGREDIENTI per 8-10
pancakes </b><o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;"><br /></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;">2 uova<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;">50 g di farina 00<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;">50 g di farina
integrale<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;">20 g di MATCHA<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;">120 ml di latte<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;">1 cucchiaino di bicarbonato<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;">1 cucchiaio abbondante
di olio extravergine di oliva<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;"><b style="background-color: #fce5cd;">PROCEDIMENTO</b><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;">Iniziate a mescolare le
uova con le farine setacciate (le UOVA a TEMPERATURA AMBIENTE).<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;">Aggiungete gli altri
ingredienti, sempre mescolando. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;">L’impasto dovrà essere
semiliquido ed omogeneo.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;">Come ho scritto poco
fa, vi consiglio di preparare l’impasto il giorno prima così, riposando una
notte, sarà ancora più omogeneo e cremoso.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-82GxOHhOKEeGvh_DJxNSEe1l96OIGXD54jQmank5P2FpVOx_oDdwEtTaLOS19NXgwwzRiouFFcz0zVJHoEC8DerkNDiU__GnFCsUMEayf2rN3V85-UDwf7rT4FMaifPo-aBqAkaA5-16/s1600/1579679525828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="833" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-82GxOHhOKEeGvh_DJxNSEe1l96OIGXD54jQmank5P2FpVOx_oDdwEtTaLOS19NXgwwzRiouFFcz0zVJHoEC8DerkNDiU__GnFCsUMEayf2rN3V85-UDwf7rT4FMaifPo-aBqAkaA5-16/s320/1579679525828.jpg" width="166" /></a></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;"><br /></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 14pt;">Ora, prendete una
</span><u style="font-family: "Times New Roman", serif; font-size: 14pt;">piastra antiaderente</u><span style="font-family: "Times New Roman", serif; font-size: 14pt;"> ed iniziate a cuocere i PANCAKES. Se la piastra è “buona”
non avrete la necessità di aggiungere un filo d’olio.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;">Come “PORZIONE” del
pancakes, aiutatevi con <b>1 cucchiaio</b> oppure con <b>MEZZO mestolo</b>. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;">La cottura è molto
rapida, quindi vi basterà cuocere i pancakes un <b>paio di minuti</b> per parte ed il
gioco è fatto.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibg3xerdXfPgbsPQHIZP0IhBaEo-M3mhlTBfraDP3F19IZ0qlkBNWxZAyofVyglM3MEnt3te9sgtGzRORJ-z-APQtiaVT_WXB5srzwNYRm7lM_qy0EGfxrB2LaIKC2s0EfrU8hg0ukl1rK/s1600/1579614848826.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibg3xerdXfPgbsPQHIZP0IhBaEo-M3mhlTBfraDP3F19IZ0qlkBNWxZAyofVyglM3MEnt3te9sgtGzRORJ-z-APQtiaVT_WXB5srzwNYRm7lM_qy0EGfxrB2LaIKC2s0EfrU8hg0ukl1rK/s640/1579614848826.jpg" width="426" /></a></div>
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<span style="font-family: "Times New Roman", serif; font-size: 14pt;"><br /></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 14pt;">Ora potete </span><b style="background-color: #d0e0e3; font-family: "Times New Roman", serif; font-size: 14pt;">farcire i
pancakes</b><span style="font-family: "Times New Roman", serif; font-size: 14pt;"> come più vi pare: miele, sciroppo d’acero, frutta fresca, cioccolato
spalmabile o marmellate.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;"><br /></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;">Non mi rimane che augurare
a tutti voi…BUONA SCORPACCIATA di <b style="background-color: #ead1dc;">MATCHA PANCAKES</b> a tutti!<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQS4zUIe_pLh1jH1m5CSSc62LED0cRJclrzEcTc5hVxBQFHi-FtrYylgyCGKl27rHmNApYVR6bg8vWi_fn9wlu4k7_cYPdzBNJOVD-pIlT2Gmu3iTTYcugdr96vA-B2xtLYj4-OuIlmHp/s1600/1579614894957.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQS4zUIe_pLh1jH1m5CSSc62LED0cRJclrzEcTc5hVxBQFHi-FtrYylgyCGKl27rHmNApYVR6bg8vWi_fn9wlu4k7_cYPdzBNJOVD-pIlT2Gmu3iTTYcugdr96vA-B2xtLYj4-OuIlmHp/s640/1579614894957.jpg" width="426" /></a></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 107%;">UnoSpicchioDiMelone<o:p></o:p></span></i></div>
<br />Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.com10tag:blogger.com,1999:blog-6206497081530384987.post-39231474157572050132020-01-22T06:00:00.000+01:002020-01-22T06:00:08.752+01:00CROSTONE con SALAME SPIANATA PICCANTE CLAI SQUACQUERONE di ROMAGNA DOP e CARDO DOLCE di CERVIA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgITXvOcrCXFoP0riL-pujxJUqFh7OY8yDTZasCFdmM4uYLFWzBPb6ARgUZ3RmYj5ajJnnmx7mIfAukhVzOU3GmoDztVI4h7_UAVPs1yP-_3qtA9sONZYVbR-_tq53z53uYiirouJWXmTVg/s1600/1579341882027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgITXvOcrCXFoP0riL-pujxJUqFh7OY8yDTZasCFdmM4uYLFWzBPb6ARgUZ3RmYj5ajJnnmx7mIfAukhVzOU3GmoDztVI4h7_UAVPs1yP-_3qtA9sONZYVbR-_tq53z53uYiirouJWXmTVg/s640/1579341882027.jpg" width="426" /></a></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt;">Il <b style="background-color: #fff2cc;">CROSTONE con SALAME SPIANATA
PICCANTE CLAI, SQUACQUERONE di ROMAGNA DOP e CARDO DOLCE di CERVIA</b> è un
<b>antipasto</b> che racchiude <u>TERRITORIO</u>, <u>CONSAPEVOLEZZA</u> e…beh, ovviamente <u>bontà</u>.</span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;"><b style="background-color: #fce5cd;">TERRITORIO</b> poiché gli
ingredienti principali di questo piatto non sono “troppo distanti da me”…il
<b>CHILOMETRO ZERO</b> è assicurato, insomma. :-)<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;"><br /></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;">La COOPERATIVA CLAI, lo
SCQUAQUERONE ed il CARDO DOLCE di CERVIA sono assolutamente <b style="background-color: #ead1dc;">prodotti ROMAGNOLI</b>.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;"><br /></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;"><b style="background-color: #d9ead3;">CONSAPEVOLEZZA</b> per vari
motivi. Partiamo dal <b>CARDO DOLCE di CERVIA</b>, un ecotipo locale, coltivato e
valorizzato dal paese attraverso Sagre e Vendite del CARDO in tutti i banchi
dell’ortofrutta della zona.<o:p></o:p></span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP22iOowdOUx2Glf56y19x1SjshHpchC8Ey3iO45q65VG5So4_SYp3VuHLr3tjWgTcPbbl9GVtRDvms0WMnxmMWIrOxdQ17Hetu4Z4Gz1qsPBBE9Yy7R5AjY-ws66ZNiQaFBr3Vhq_kEiW/s1600/1579340873645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP22iOowdOUx2Glf56y19x1SjshHpchC8Ey3iO45q65VG5So4_SYp3VuHLr3tjWgTcPbbl9GVtRDvms0WMnxmMWIrOxdQ17Hetu4Z4Gz1qsPBBE9Yy7R5AjY-ws66ZNiQaFBr3Vhq_kEiW/s320/1579340873645.jpg" width="213" /></a></div>
</div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;">Il <span style="background-color: #d9ead3;">CARDO</span> è un parente
del CARCIOFO…lo ricorda un po’ come sapore e, sempre come il carciofo, è un
ortaggio <i>DETOX</i> che apporta un sacco di benefici al nostro fegato.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLmGyrRDhi2Gix5jdZLq6KRfZsoQtc6m7AzTsLejr481C0WJErkCxMi1QA36urQdx8mT8cxoCK5O6guGzcTabIUdAs4NnlHi0gOkQuVFfHG5C0JxxbJ0MhVKrTWG4HXKCim9uXy-YcS12r/s1600/1579341256423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLmGyrRDhi2Gix5jdZLq6KRfZsoQtc6m7AzTsLejr481C0WJErkCxMi1QA36urQdx8mT8cxoCK5O6guGzcTabIUdAs4NnlHi0gOkQuVFfHG5C0JxxbJ0MhVKrTWG4HXKCim9uXy-YcS12r/s640/1579341256423.jpg" width="426" /></a></div>
<br />
<span style="font-family: "times new roman", serif; font-size: 14pt;">LO </span><b style="background-color: #f4cccc; font-family: "times new roman", serif; font-size: 14pt;">SQUACQUERONE DOP</b><span style="font-family: "times new roman", serif; font-size: 14pt;"> di
ROMAGNA è un formaggio morbido, simile allo stracchino ma meno acido e
certamente più morbido…lo avrete sicuramente mangiato nella </span><u style="font-family: "times new roman", serif; font-size: 14pt;">piadina</u><span style="font-family: "times new roman", serif; font-size: 14pt;"> se, almeno
una volta, siete passati per la Romagna. :-)</span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;">Mi collego con il fatto
della <b style="background-color: #d0e0e3;">CONSAPEVOLEZZA</b> poiché ho scelto un prodotto <u>DOP</u>, quindi un prodotto in
cui <u>TUTTE le SUE FASI di PROCESSO avvengono all’interno di un’area ben precisa
e definita (in questo caso la Romagna)</u>.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvS0FLbQNANmcNx9kVSl-nY3F5K7jmD8BH-VKoqKKbWxjrQhAELuWOLHacCi4b4J0X3Uu1tYVx5mGoSJSDoVAOXIVlnwZoyaSPE7sJQAf9HSIUHPDm0OKrAWl4lTQ0vM3R4NAo_mrAMAQu/s1600/1579341364525.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvS0FLbQNANmcNx9kVSl-nY3F5K7jmD8BH-VKoqKKbWxjrQhAELuWOLHacCi4b4J0X3Uu1tYVx5mGoSJSDoVAOXIVlnwZoyaSPE7sJQAf9HSIUHPDm0OKrAWl4lTQ0vM3R4NAo_mrAMAQu/s640/1579341364525.jpg" width="426" /></a></div>
<span style="font-family: "times new roman", serif; font-size: 14pt;"><br /></span>
<span style="font-family: "times new roman", serif; font-size: 14pt;">Con il </span><b style="background-color: #f4cccc; font-family: "times new roman", serif; font-size: 14pt;">SALAME SPIANATA
CLAI SALUMI</b><span style="font-family: "times new roman", serif; font-size: 14pt;">…beh, qui potrei parlare (anzi scrivere) per ore sul collegamento
con la CONSAPEVOLEZZA.</span></div>
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<br /></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;">Vi ricordate che ad
ottobre partecipai al <b>DISCOVERY CLAI</b>? Ecco, in quella occasione ho potuto
conoscere ancora più a fondo questa <i>cooperativa</i> che, oltre a mantenere
altissimi i livelli tecnologici e qualitativi all’interno dello stabilimento di
lavorazione, ha dei PRINCIPI molto validi.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;">PRINCIPI come
<b style="background-color: #fce5cd;">VALORIZZARE il TERRITORIO</b>, valorizzare il PROPRIO <b style="background-color: #cfe2f3;">PERSONALE</b> (scelto e
professionale) e di <b style="background-color: #ead1dc;">effettuare BENEFICENZE</b> importanti come ad una CASA di CURA
nell’imolese, il BANCO ALIMENTARE ed essere <b style="background-color: #fff2cc;">SPONSOR di una squadra</b> di pallavolo
femminile.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;">Insomma, quando mangio
i PRODOTTI CLAI, ora che so tutte queste cose, sono molto più felice. Lo sono perché
ho la <u>consapevolezza</u> di aver scelto prodotti validi che danno un giro giusto
all’economia. <o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;">Vi lascio <a href="http://www.clai.it/">QUI</a> il link per
andare a sbirciare cosa fa e cosa ha CLAI<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;">Detto questo PASSIAMO
alla <b>RICETTA</b>, semplicissima ma assolutamente DELIZIOSA.<o:p></o:p></span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzvkowHRnsGEUTrSHDGWksIXSA-7EuCEx6DZlhpK0yDm9mBF8glq8QGVOCZasIrIrOQ0hmGMrHQUgbmC9NBdx7jTN4mYuDlp-wiweMXQvqkS4-2KU7UX4JTEh4RIyqvmEERa_FrogvslF/s1600/1579341696868.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzvkowHRnsGEUTrSHDGWksIXSA-7EuCEx6DZlhpK0yDm9mBF8glq8QGVOCZasIrIrOQ0hmGMrHQUgbmC9NBdx7jTN4mYuDlp-wiweMXQvqkS4-2KU7UX4JTEh4RIyqvmEERa_FrogvslF/s640/1579341696868.jpg" width="426" /></a></div>
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<b style="background-color: #fff2cc; font-family: "times new roman", serif; font-size: 14pt;">INGREDIENTI per 2
crostoni</b></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;"><b style="background-color: #fff2cc;"><br /></b></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;">2 fette di pane
tagliato spesso (possibilmente PANE con farina di grani antichi o di farine non
raffinate)<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;">2 o 3 foglie di CARDO
DOLCE di CERVIA<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;">4 fette di SALAME SPIANATA
PICCANTE CLAI<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;">50 g di SQUACQUERONE Di
ROMAGNA DOP<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;">q.b. di sale (magari
sempre di CERVIA)<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;">q.b. di olio extra
vergine di oliva<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;">q.b. di <i>julienne</i> di
VERDURE per decorare<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;"><b style="background-color: #d9ead3;">PROCEDIMENTO</b><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;"><br /></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;">In una padella saltate
con olio e sale grosso il <u>CARDO BIANCO di CERVIA</u> (così rimane bello croccante).<o:p></o:p></span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZimq6l3GAYMHQc8tJ_jcXIqrN345N8bkwPyvEPbdYnhSSysWGac1htUy6PZQJHe9PI7fkKqtKcM8m9-tzRAAe7RbaiIWkEr4twdzQVBfnaqEsEK2sE7KTWK4nAHNGMTNKWOy3qwPD5MFh/s1600/1579340932324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZimq6l3GAYMHQc8tJ_jcXIqrN345N8bkwPyvEPbdYnhSSysWGac1htUy6PZQJHe9PI7fkKqtKcM8m9-tzRAAe7RbaiIWkEr4twdzQVBfnaqEsEK2sE7KTWK4nAHNGMTNKWOy3qwPD5MFh/s320/1579340932324.jpg" width="213" /></a></div>
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<b style="background-color: #f4cccc; font-family: "times new roman", serif; font-size: 14pt;">N.B.</b><span style="font-family: "times new roman", serif; font-size: 14pt;"> c’è chi toglie la
prima buccia al cardo…io la mantengo ma se volete renderlo ancora più morbido
allora vi consiglio di toglierla.</span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;"><br /></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;">Mettete le due fette di pane a tostare qualche
minuto.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;"><br /></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;">Farcite con lo SQUACQUERONE, le fette di SALAME SPIANATA
ed il CARDO saltato in padella tagliato sottile.<o:p></o:p></span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTm0vvxMb5aYU-m8_ABQmj3wJtdi1WA7AluRiFDnfm5BJTXrVee8gFB9EfOOZU_WgL1pD1a58M7sVhVdVeq-bTpTeGGBhXkifNiWfy4oNn3l8TsjTKCD_Q4TYyc4qmCB3Ewfpn9xOZQ7Ii/s1600/1579341502740.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTm0vvxMb5aYU-m8_ABQmj3wJtdi1WA7AluRiFDnfm5BJTXrVee8gFB9EfOOZU_WgL1pD1a58M7sVhVdVeq-bTpTeGGBhXkifNiWfy4oNn3l8TsjTKCD_Q4TYyc4qmCB3Ewfpn9xOZQ7Ii/s320/1579341502740.jpg" width="213" /></a></div>
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<span style="font-family: "times new roman", serif; font-size: 14pt;">Per rendere il piatto più colorato potete decorare
con </span><i style="font-family: "times new roman", serif; font-size: 14pt;">julienne</i><span style="font-family: "times new roman", serif; font-size: 14pt;"> di verdure.</span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;">Ecco che il vostro crostone è pronto per essere
servito e gustato…il piccante del SALAME SPIANATA andrà ad amalgamarsi con la
dolcezza del CARDO e la morbidezza dello SQUCQUERONE…sentirete che bontà!<o:p></o:p></span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmkU-YGiajDlCqLK96Efn4oLwSw55DSukkEaji-lYNpSQpScBE1PHmOpkuOu58oBS7kx6W8z1VuqZ3BnsZ5uOR-9D2hOSYQtsByhVC1UJAepl1JzyNwrjWLRsApdl7yQEGxMo5VbhVEWNb/s1600/1579341745627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmkU-YGiajDlCqLK96Efn4oLwSw55DSukkEaji-lYNpSQpScBE1PHmOpkuOu58oBS7kx6W8z1VuqZ3BnsZ5uOR-9D2hOSYQtsByhVC1UJAepl1JzyNwrjWLRsApdl7yQEGxMo5VbhVEWNb/s640/1579341745627.jpg" width="426" /></a></div>
<span style="font-family: "times new roman", serif; font-size: 14pt;"><br /></span>
<span style="font-family: "times new roman", serif; font-size: 14pt;">Buona RICETTA CONSAPEVOLE a tutti!</span></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 107%;">UnoSpicchioDiMelone<o:p></o:p></span></i></div>
<br />Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.com6tag:blogger.com,1999:blog-6206497081530384987.post-57443736895126140842020-01-09T06:00:00.000+01:002020-01-09T06:00:08.310+01:00TORTA ROVESCIATA all’ ANANAS con FRUTTA SCIROPPATA e SECCA – SENZA BURRO e SENZA LATTOSIO<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ywfLHzKWj7wtXwSWrP-tDGpBJPAI6rtoIkXi8QRLmAj60ECgpyjIqcMbRkDpKdR0Ndi2KENgVnHdEG-3-dmB9JnDL1ZfIWTlF-Lc3cCovRO-3h_5JRzCooj2Lc982hLhmMhiUSnle1iQ/s1600/1573988959801.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ywfLHzKWj7wtXwSWrP-tDGpBJPAI6rtoIkXi8QRLmAj60ECgpyjIqcMbRkDpKdR0Ndi2KENgVnHdEG-3-dmB9JnDL1ZfIWTlF-Lc3cCovRO-3h_5JRzCooj2Lc982hLhmMhiUSnle1iQ/s640/1573988959801.jpg" width="426" /></a></div>
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<br /></div>
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La
<b style="background-color: #fce5cd;">TORTA ROVESCIATA all’ANANAS</b> è davvero un classico dalla bontà INESAURIBILE.<o:p></o:p></div>
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<br /></div>
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Io,
aggiungo anche <b>FRUTTA SECCA</b> ed altra <b>FRUTTA SCIROPPATA</b> come, in questo caso, le
ALBICOCCHE.<o:p></o:p></div>
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<br /></div>
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Ho
usato le <b>ALBICOCCHE</b> perché avevo albicocche in casa, ma è ottima anche con le
PERE sciroppate.<o:p></o:p></div>
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<br /></div>
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Come
FRUTTA SECCA consiglio assolutamente le <b style="background-color: #fff2cc;">NOCI</b>, ma anche i <b style="background-color: #f4cccc;">PINOLI</b> e qualche
<b style="background-color: #d9d2e9;">mandorla </b>spelata. Comunque, anche in questo caso, vi suggerisco di utilizzare
la frutta secca che avete in casa.<o:p></o:p></div>
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<br /></div>
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Un
passaggio importante nella realizzazione di questa TORTA ROVESCIATA è
<u>caramellare</u> la frutta.<o:p></o:p></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhey8rfJ64NpNawxModQcS-4d7M2MEdSFSHr4VQhIcBEEZZZDG8m5kxhQX02l_4IBeV3c81P5zxs9shEPU_Tw6792_ATVqQwvi8ejWvqsA2tufnUEf99_qkwxpL_u-8Bx1iTmFMhBxg1NWk/s1600/1573991687798.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhey8rfJ64NpNawxModQcS-4d7M2MEdSFSHr4VQhIcBEEZZZDG8m5kxhQX02l_4IBeV3c81P5zxs9shEPU_Tw6792_ATVqQwvi8ejWvqsA2tufnUEf99_qkwxpL_u-8Bx1iTmFMhBxg1NWk/s640/1573991687798.jpg" width="426" /></a></div>
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<br /></div>
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Ovviamente,
essendo FRUTTA sciroppata, <u>non andiamo ad aggiungere troppo zucchero</u>.</div>
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<o:p></o:p></div>
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<br /></div>
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Se,
invece, vi ritrovaste ad utilizzare FRUTTA FRESCA allora aggiungete qualche
cucchiaio in più di zucchero.<o:p></o:p></div>
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<br /></div>
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Come zucchero
io uso sempre lo <b>ZUCCHERO di CANNA INTEGRALE</b>, renderà tutto un po’ più scuro ma
è davvero buonissimo.<o:p></o:p></div>
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<br /></div>
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Anche
se la TORTA ROVESCIATA all’ ANANAS con FRUTTA SCIROPPATA e SECCA: E’ <b style="background-color: #d9ead3;">SENZA
BURRO</b> e <b style="background-color: #d9d2e9;">SENZA LATTOSIO</b>, <b style="background-color: #fce5cd;">sarà morbidissima</b> e perfetta per le vostre COLAZIONI o
MERENDE light.<o:p></o:p></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLDgtaj3tB7bIwhpijjfWGmGruy9yIlMhzn1ejchSOvrJvfjNVgGAvTKnX6lcxuOVo9vlCCqb_qy7Ov_X-abTX5JAZiPraJfUsULpaD2Gc-ARlgvt9MyB53MEyomAdXG3-7kr3BAWavI5t/s1600/1573988916563.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLDgtaj3tB7bIwhpijjfWGmGruy9yIlMhzn1ejchSOvrJvfjNVgGAvTKnX6lcxuOVo9vlCCqb_qy7Ov_X-abTX5JAZiPraJfUsULpaD2Gc-ARlgvt9MyB53MEyomAdXG3-7kr3BAWavI5t/s640/1573988916563.jpg" width="426" /></a></div>
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<br /></div>
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<b style="background-color: #fff2cc;">INGREDIENTI</b><o:p></o:p></div>
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<br /></div>
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1
vasetto di albicocche (o altra frutta) sciroppata</div>
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1 vasetto di ananas sciroppata</div>
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50 g
di frutta secca mista (noci, pinoli, mandorle, ecc.)</div>
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3
uova</div>
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65 g
di farina di farro o di grani antichi</div>
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60 g
di farina Manitoba per dolci</div>
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180 g
di zucchero di canna integrale per l’impasto</div>
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20 g di
zucchero di canna integrale per caramellare</div>
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50 g
di fecola di patate</div>
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1
bustina di lievito per dolci</div>
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1
cucchiaio di olio extravergine d’oliva</div>
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1
bicchiere di SCIROPPO della frutta sciroppata (quindi, quando la scolate, non
buttate il liquido).</div>
<br />
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<o:p></o:p></div>
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<br /></div>
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<b style="background-color: #d0e0e3;">PROCEDIMENTO</b><o:p></o:p></div>
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<br /></div>
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Prendete
la FRUTTA SCIROPPATA e scolatela dal loro liquido, <b style="background-color: #ead1dc;">però non buttatelo ma
CONSERVATELO</b>…un pochino lo andrete ad aggiungere all’impasto.<o:p></o:p></div>
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<br /></div>
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Ora <b>CARAMELLATE</b>
la frutta sciroppata, quindi la disponete su una teglia antiaderente,
aggiungete qualche cucchiaio di zucchero e lasciate cuocere per circa 10
minuti.<o:p></o:p></div>
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<br /></div>
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<br /></div>
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<o:p> </o:p>La
frutta sciroppata sarà caramellata quando la vedrete priva di acqua e con quel
favoloso strato “zuccheroso” in superficie.</div>
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<o:p></o:p></div>
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<br /></div>
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Lasciate
raffreddare.<o:p></o:p></div>
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<br /></div>
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In un
pentolino, sempre antiaderente, <b>tostate</b> per qualche minuto la FRUTTA SECCA.
Lasciate raffreddare anche questa.<o:p></o:p></div>
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<br /></div>
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Ora
prendete due <i>bowl</i> e <b>separate i tuorli</b> dagli <b>albumi</b>.<o:p></o:p></div>
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<br /></div>
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<u>Montate
a neve</u> gli albumi.</div>
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<o:p></o:p></div>
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<br /></div>
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Prendete
la bowl con i tuorli ed aggiungete lo zucchero; mescolate bene e, sempre
mescolando, aggiungete <b style="background-color: #d0e0e3;">GRADATAMENTE</b> tutti gli altri ingredienti compreso gli
ALBUMI montati a neve.<o:p></o:p></div>
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<br /></div>
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Mescolate
bene ottenendo un <b style="background-color: #d9d2e9;">impasto omogeneo, morbido ma non liquido.</b><o:p></o:p></div>
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<br /></div>
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<o:p> </o:p>Prendete
una TEGLIA <u>antiaderente</u> oppure mettete uno strato di <u>carta da forno</u>.</div>
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<br /></div>
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<o:p></o:p></div>
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<o:p> </o:p>Disponete
la frutta caramellata e secca ed aggiungete l’impasto.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5MfEVhrMkaX0u1cvP4UPRtADYZn_DpGnlyze7U7VVLHg3F8DR36fuAfrJa6ozxvToN88IX8gyz3zW1AsY0gfyKO-zR1AqD3igiRosV9l_o6q8L-vBUn_kRIZ7XulliJi45qFVGhi3ZwzL/s1600/1573989189665.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5MfEVhrMkaX0u1cvP4UPRtADYZn_DpGnlyze7U7VVLHg3F8DR36fuAfrJa6ozxvToN88IX8gyz3zW1AsY0gfyKO-zR1AqD3igiRosV9l_o6q8L-vBUn_kRIZ7XulliJi45qFVGhi3ZwzL/s320/1573989189665.jpg" width="213" /></a></div>
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<br /></div>
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<b>Infornate</b>
(forno ben caldo a 200°C) per circa 20-30 minuti.</div>
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<o:p></o:p></div>
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<br /></div>
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<b style="background-color: #f4cccc;">N.B.</b>
<u>La cottura varia tantissimo da FORNO A FORNO</u>; per esempio il mio forno nuovo
scalda molto e devo stare attenta a non bruciare la superficie. Inoltre, sto
provando la funzione “ventilato” e mi sembra vada meglio.<o:p></o:p></div>
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<br /></div>
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<br /></div>
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Appena
sarà pronta (fate sempre la prova stecchino) <b>lasciatela raffreddare</b> una ventina
di minuti e, con l’aiuto di un piatto grande, <b style="background-color: #fff2cc;">ROVESCIATELA</b>.</div>
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<o:p></o:p></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Tpyy5354KnLClc0X_4xG8yHCiFYP3h9JKrg677bJ91NOvXDa79yStMi-ZK5tZxM_KzxN2BYzgy-OqvV7hWMkTFWWycgN9_HI482f0yxMfpnf_vqzlHPIMc8_tz4PdDnI-BiymH3fo0XN/s1600/1573989097686.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Tpyy5354KnLClc0X_4xG8yHCiFYP3h9JKrg677bJ91NOvXDa79yStMi-ZK5tZxM_KzxN2BYzgy-OqvV7hWMkTFWWycgN9_HI482f0yxMfpnf_vqzlHPIMc8_tz4PdDnI-BiymH3fo0XN/s320/1573989097686.jpg" width="213" /></a></div>
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<br /></div>
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Ecco
che la TORTA ROVESCIATA all’ ANANAS con FRUTTA SCIROPPATA e SECCA è pronta per
essere gustata!</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVpf4KAi6tBHcL8nE2odNP4GnANJO9SDRmy9Fwu_1kXKeFqsxi0LrIjfXAcx5t4zj6eFoRMmtInG8D5taireGXG-HlfZHeQqoepqWBa78g5k6SS229tOQowl-EVEvc4-D5vLSSAqu0DErg/s1600/1573989054345.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVpf4KAi6tBHcL8nE2odNP4GnANJO9SDRmy9Fwu_1kXKeFqsxi0LrIjfXAcx5t4zj6eFoRMmtInG8D5taireGXG-HlfZHeQqoepqWBa78g5k6SS229tOQowl-EVEvc4-D5vLSSAqu0DErg/s320/1573989054345.jpg" width="213" /></a></div>
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<br /></div>
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<o:p></o:p></div>
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Non
mi rimane che augurare a TUTTI…<b style="background-color: #fce5cd;">buona TORTA all’ANANAS…rovesciata</b>! :-)</div>
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<o:p></o:p></div>
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<br /></div>
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<i>unospicchiodimelone</i><o:p></o:p></div>
<br />Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.com5tag:blogger.com,1999:blog-6206497081530384987.post-85115302461283486662019-12-03T06:00:00.001+01:002019-12-03T20:14:24.782+01:00ZUCCA in AGRODOLCE con ACETO di MELE e PEPERONCINO<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJ6FEUr3uWury6jSilE4De5_IWG9g1QkAMWVB68h58qbAcaJuj9K2EnkYQN9ghyphenhyphenkCPeQHOUh7tMGzE3Zysgz39Yv_v7FmuqaL1zTafmSYWJqjdl6UMC8J7OCzXXYwM3pI1A1oCTeOtKbZ/s1600/1573842464205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJ6FEUr3uWury6jSilE4De5_IWG9g1QkAMWVB68h58qbAcaJuj9K2EnkYQN9ghyphenhyphenkCPeQHOUh7tMGzE3Zysgz39Yv_v7FmuqaL1zTafmSYWJqjdl6UMC8J7OCzXXYwM3pI1A1oCTeOtKbZ/s640/1573842464205.jpg" width="426" /></a></div>
<span style="font-family: "times new roman" , serif; font-size: 12pt; text-align: justify;"><br /></span>
<span style="font-family: "times new roman" , serif; font-size: 12pt; text-align: justify;">La <b style="background-color: #fce5cd;">ZUCCA in AGRODOLCE</b>
con <span style="background-color: #f4cccc;"><b>ACETO di MELE</b></span> e <b style="background-color: #fff2cc;">PEPERONCINO</b> è davvero un condimento speciale.</span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn_GYDaaNOHw6yOjCn07npOXy3qVMHjEXcaMxDoPQdnnAHhS7FMsf7uXPh61gJ9lCHPE1j6mA3aqj_eWs-nrnAvZ_Rxmj4E3QTyzQ6jMIw0xY4IaD_KgyLwH4Aj8JgRDcucfyRV_k_luF_/s1600/1573842661050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn_GYDaaNOHw6yOjCn07npOXy3qVMHjEXcaMxDoPQdnnAHhS7FMsf7uXPh61gJ9lCHPE1j6mA3aqj_eWs-nrnAvZ_Rxmj4E3QTyzQ6jMIw0xY4IaD_KgyLwH4Aj8JgRDcucfyRV_k_luF_/s640/1573842661050.jpg" width="426" /></a></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman", serif; font-size: 12pt;">Un </span><b style="font-family: "times new roman", serif; font-size: 12pt;">contorno semplice</b><span style="font-family: "times new roman", serif; font-size: 12pt;">, </span><u style="font-family: "times new roman", serif; font-size: 12pt;">veloce da preparare</u><span style="font-family: "times new roman", serif; font-size: 12pt;"> e davvero gustoso da condividere a tavola.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 107%;">La ZUCCA in AGRODOLCE
può essere un ottimo piatto <b>da proporre tra le portate natalizie</b>.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 107%;">E’ importante, per la
meglio realizzazione di questa ricetta, avere una <b>BUONA ZUCCA</b>.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 107%;">Vi ricordate, or
dunque, il POST che feci su “<b style="background-color: #d9d2e9;">COME SCEGLIERE la GIUSTA ZUCCA ed UTILIZZARLA al
meglio in cucina?</b>”<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 107%;">Se non ve lo ricordate
vi lascio <a href="http://unospicchiodimelone.blogspot.com/2017/09/zucca-come-sceglierla-e-utilizzarla-in.html">QUI</a> il link per andare a leggere quei <u>piccoli trucchetti</u> che possono
davvero cambiarvi la risoluzione della ricetta.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 107%;">Una cosa è certa…come
<b>ZUCCA</b> scelgo la <b>DELICA</b>, quella dalla buccia verde e dalla polpa soda arancio e
DOLCISSIMA.<o:p></o:p></span><br />
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 107%;"><b style="background-color: #d0e0e3;">INGREDIENTI</b> (per 4-6
persone)<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 107%;">1 ZUCCA DELICA<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 107%;">2 litri di acqua <o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 107%;">1 bicchiere di aceto di
mele<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 107%;">q.b. di sale grosso<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 107%;">q.b. di peperoncino<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 107%;">q.b. di olio
extravergine d’oliva<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 107%;"><b style="background-color: #d9ead3;">PROCEDIMENTO</b><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 107%;">Lavate la zucca
<i>grattando bene</i> la buccia con un spugna che si possa utilizzare per gli alimenti
(esistono in commercio quelle "alimentari").<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 107%;">Mettete a bollire
l’acqua e salate <b style="background-color: #f4cccc;">LEGGERMENTE</b> con <b>sale grosso</b> (tanto ad aggiungere il sale si fa
sempre in tempo)<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 107%;">Nel frattempo tagliate
la zucca in più parti ovviamente privandola del picciolo e dei semi.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0x0wtb3-SAH_XzvosKcUOSfTcVxcxNquxL8QrP8U0nIAxtHtIavuZoW86E57I6ca2ugugJaj01NJrBJYuI-U5QqKrCWsb39xxSoJygQNHOe-GWmc5dr4sGyhJdWVyzS5wkSvUGZEJ_MV/s1600/1573842969891.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0x0wtb3-SAH_XzvosKcUOSfTcVxcxNquxL8QrP8U0nIAxtHtIavuZoW86E57I6ca2ugugJaj01NJrBJYuI-U5QqKrCWsb39xxSoJygQNHOe-GWmc5dr4sGyhJdWVyzS5wkSvUGZEJ_MV/s320/1573842969891.jpg" width="213" /></a></div>
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<span style="font-family: "times new roman", serif; font-size: 12pt;">Una volta ricavati
degli spicchi tagliate la zucca sottile; potete anche aiutarvi con l’utilizzo
di una </span><i style="font-family: "times new roman", serif; font-size: 12pt;">mandolina</i><span style="font-family: "times new roman", serif; font-size: 12pt;">.</span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 107%;">Mettete le fette
sottili di zucca (A SCALARE<b style="background-color: #fff2cc;">*</b>) a bollire leggermente. <b style="background-color: #cfe2f3;">BASTANO 3 minuti</b>. Con una
RAMINA prendete le fette di zucca e mettetele a scolare in un colino.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2MhwhjsPlswJW1mi1Xxi9qH_j80VCu8I75rb0tj8njkCv21bOmZ-840T5iSKM1gHa-YL3HNsqN07QHUB5MTNi5V00QA2Rm27OWiOjpc5lch18_D5yLM2OCGapIw-I9Nq-xTHd5JRIx1Zv/s1600/1573842909960.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2MhwhjsPlswJW1mi1Xxi9qH_j80VCu8I75rb0tj8njkCv21bOmZ-840T5iSKM1gHa-YL3HNsqN07QHUB5MTNi5V00QA2Rm27OWiOjpc5lch18_D5yLM2OCGapIw-I9Nq-xTHd5JRIx1Zv/s320/1573842909960.jpg" width="213" /></a></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 107%;"><b style="background-color: #fff2cc;">*</b> ovvero non aggiungete
alla pentola con l’acqua bollente tutti le fette di zucca, ma <b style="background-color: #d9d2e9;">aggiungetele
gradatamente in modo da unificare la cottura</b>.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 107%;">Distendete le fette di
zucca su un bel piatto e condite con <span style="background-color: #f4cccc;">OLIO e PEPERONCINO</span>.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2APaUO7_Gbp9aSYIly88OTEKOy2RH6fkTjZP_m1v-xV3dmIiVoZtpA5AD3XAyvX8rlxn3ZsOgeOa5pAAIYLQXr0XQLyXlUwDn53yrFCV7i5WsgXJ3WhwHCAnr0yo_2JUb_AhDlbYL1rFn/s1600/1573842878234.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2APaUO7_Gbp9aSYIly88OTEKOy2RH6fkTjZP_m1v-xV3dmIiVoZtpA5AD3XAyvX8rlxn3ZsOgeOa5pAAIYLQXr0XQLyXlUwDn53yrFCV7i5WsgXJ3WhwHCAnr0yo_2JUb_AhDlbYL1rFn/s320/1573842878234.jpg" width="213" /></a></div>
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<span style="font-family: "times new roman", serif; font-size: 12pt;">Se manca di sale,
correggete. Se vi piace il </span><b style="font-family: "times new roman", serif; font-size: 12pt;">PEPE</b><span style="font-family: "times new roman", serif; font-size: 12pt;"> potete aggiungere anche questa spezia.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI5nUuoJSmu8fovbCOe0dlUcgdg5ixo2cpExkdcBmu0pvzm8p2uyJb-VRbt44IIVn9Wx-f95vRS_iKxO7l2BJnaeeRCFp-Ng7hr0ssMuB9YdvDkJOmAtfX5JsfaWa9NxpbzWQKr-O0bRZr/s1600/1573842513477.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI5nUuoJSmu8fovbCOe0dlUcgdg5ixo2cpExkdcBmu0pvzm8p2uyJb-VRbt44IIVn9Wx-f95vRS_iKxO7l2BJnaeeRCFp-Ng7hr0ssMuB9YdvDkJOmAtfX5JsfaWa9NxpbzWQKr-O0bRZr/s640/1573842513477.jpg" width="426" /></a></div>
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<span style="font-family: "times new roman", serif; font-size: 12pt;">Non mi rimane che
augurarvi…una </span><b style="background-color: #d9ead3; font-family: "times new roman", serif; font-size: 12pt;">BUONA ZUCCA IN AGRODOLCE a TUTTI</b><span style="font-family: "times new roman", serif; font-size: 12pt;">!</span></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 107%;">UnoSpicchioDiMelone<o:p></o:p></span></i></div>
<br />Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.com3tag:blogger.com,1999:blog-6206497081530384987.post-3341624265527013162019-11-20T06:00:00.000+01:002019-11-20T06:00:01.528+01:00PERE COTTE in PENTOLA al VINO ROSSO – senza zucchero<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9nSV_dlJAxUFSWtFEGQtiJESpx2WO7pLSDKm09jRQt4LlwWJ_ZdGUtq3EtZUx5Nxfo8bsMhhYPqxxhD6jhvLXdssxSGZLgxxARpr_hFeQ5ykf75anfI933SoJwvLoMLIvFCAYzu5q2b9t/s1600/1574173812485.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9nSV_dlJAxUFSWtFEGQtiJESpx2WO7pLSDKm09jRQt4LlwWJ_ZdGUtq3EtZUx5Nxfo8bsMhhYPqxxhD6jhvLXdssxSGZLgxxARpr_hFeQ5ykf75anfI933SoJwvLoMLIvFCAYzu5q2b9t/s640/1574173812485.jpg" width="426" /></a></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13pt;">Le <span style="background-color: #fce5cd;">PERE COTTE in PENTOLA al VINO ROSSO</span> sono una vera favola…anche perché formeranno
una <b>GLASSA</b> al <b>VINO ROSSO</b> niente MALE e sono <b><span style="background-color: #cfe2f3;">SENZA ZUCCHERO</span> aggiunto</b>.</span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Una ricetta semplicissima, ma anche elegante e…perché no, con un certo
<i>fascino innovativo</i>.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Come PERA vi suggerisco la <b style="background-color: #d9ead3;">DECANA</b>…le conoscete? E’ una PERA PREGIATISSIMA,
largamente coltivata in EMILIA ROMAGNA.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw4hte2sTjuq5of66eSHU3YX1szqJtDBKoyIxI_uHsQtWjAEmPCV4tVE6Z4E-sJg4T9fZWl1S8_1BELrSSXXIfvhDNDKWMnpsL5_pSSgYhejcQlmH-plr-cJt3pub01_dQq1GOWspMjpj0/s1600/1574174143655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw4hte2sTjuq5of66eSHU3YX1szqJtDBKoyIxI_uHsQtWjAEmPCV4tVE6Z4E-sJg4T9fZWl1S8_1BELrSSXXIfvhDNDKWMnpsL5_pSSgYhejcQlmH-plr-cJt3pub01_dQq1GOWspMjpj0/s320/1574174143655.jpg" width="213" /></a></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13pt;">E’ ottima per il consumo fresco ma io la adoro anche cotta; in alternativa
potete utilizzare la KAISER o la CONFERENCE.</span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Le PERE <b style="background-color: #fff2cc;">KAISER</b> le riconoscete dalla RUGGINOSITA’ della buccia di color marrone;
invece le PERE <b style="background-color: #d9d2e9;">CONFERENCE</b> sono anch’esse rugginose ma hanno una buccia più verdastra.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Le PERE <b>DECANA</b> sono più cicciotte…hanno MENO la forma piriforme, per intenderci
e hanno una facciata rossiccia.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">La <u>PERA è un frutto molto versatile in cucina</u>; non a caso c’è il detto “non
dire al contadino quanto è buono il formaggio con le pere”<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Insomma, <u>non solo DESSERT con le pere</u> ma…oggi parliamo proprio di un bel
<b style="background-color: #d9ead3;">DESSERT </b>che può essere gustato a fine pasto per digerire e non appesantire.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13pt;">Può anche essere un’ottima </span><b style="font-family: "Times New Roman", serif; font-size: 13pt;">merenda</b><span style="font-family: "Times New Roman", serif; font-size: 13pt;"> o una </span><b style="font-family: "Times New Roman", serif; font-size: 13pt;">colazione</b><span style="font-family: "Times New Roman", serif; font-size: 13pt;"> alternativa; l’importante
è non mangiarne mille (come verrebbe voglia di fare) perché le </span><u style="font-family: "Times New Roman", serif; font-size: 13pt;">pere cotte sono
super lassative</u><span style="font-family: "Times New Roman", serif; font-size: 13pt;"> :-)</span></div>
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<span style="background-color: #fff2cc; font-family: "Times New Roman", serif; font-size: 13pt;"><b>INGREDIENTI</b></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">6-7 PERE <o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">q.b. di vino rosso<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Lavate bene le pere e disponetele nella pentola; aggiungete <b>VINO ROSSO</b>
quanto basta a coprire 2 cm di altezza della pentola.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Le pere, dunque, <u>non dovranno essere sommerse</u> di VINO.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Così il <u>VINO rosso si ridurrà</u> lentamente e <b style="background-color: #ead1dc;">diventerà un’ottima glassa</b> con
cui ricoprirete le pere.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Come VINO ROSSO vi suggerisco un vino corposo, magari dolce e non acido.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">I <u>tempi di cottura variano</u> da una serie di variabili come: numero
pere/maturità frutto/velocità fiamma.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Però un’<b>ora</b> calcolatela sicuro…e vi suggerisco di non lasciare il fuoco
sempre molto vivo, ma di <i>favorire una cottura più lenta e prolungata</i>.<o:p></o:p></span></div>
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<b style="background-color: #fce5cd; font-family: "Times New Roman", serif; font-size: 13pt;">Lasciate anche il coperchio</b><span style="font-family: "Times New Roman", serif; font-size: 13pt;"> per almeno metà della cottura in modo da
favorire una </span><b style="font-family: "Times New Roman", serif; font-size: 13pt;">cottura omogenea</b><span style="font-family: "Times New Roman", serif; font-size: 13pt;"> di tutta la pera.</span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Per capire se la pera è cotta aiutatevi con una forchetta…esattamente come
fate con le patate.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Lasciate raffreddare un pochino e, se potete, servite le <i>pere tiepide</i>.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Mi raccomando…NON DIMENTICATE di affogare LE PERE COTTE in quella <b>squisita glassa di
vino rosso</b> che si creerà!<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw6BzfBSY7vRKvRYS_LhqLI3xp2wvX9s2ZaMOw9nM9hmMN7FUBZphkWQ1TQNu-5BZxVJ58USerc3w1G2lDN5PP3jdUVVxjGYSKKouhHliyqQCI1GcRrzTLIXOVwY6t_Gm04zvMLCqAww4q/s1600/1574173620252.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw6BzfBSY7vRKvRYS_LhqLI3xp2wvX9s2ZaMOw9nM9hmMN7FUBZphkWQ1TQNu-5BZxVJ58USerc3w1G2lDN5PP3jdUVVxjGYSKKouhHliyqQCI1GcRrzTLIXOVwY6t_Gm04zvMLCqAww4q/s640/1574173620252.jpg" width="426" /></a></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13pt;">Non mi rimane che augurare a tutti </span><u style="font-family: "Times New Roman", serif; font-size: 13pt;">BUONE PERE COTTE</u><span style="font-family: "Times New Roman", serif; font-size: 13pt;"> in PENTOLA al VINO
ROSSO!</span></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 107%;">UnoSpicchioDiMelone<o:p></o:p></span></i></div>
<br />Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.com3tag:blogger.com,1999:blog-6206497081530384987.post-57611703675520115842019-11-06T06:00:00.000+01:002019-11-06T06:00:05.698+01:00CHIPS di CAVOLFIORE alla CURCUMA<br />
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<span style="font-family: "Times New Roman", serif; font-size: 13pt;">Le <b style="background-color: #fff2cc;">CHIPS di CAVOLFIORE</b> alla <b style="background-color: #fce5cd;">CURCUMA</b> sono un contorno favoloso e sano.</span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Queste CHIPS sono ideali anche per un <u>aperitivo o bruch</u> che sia :-)<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">E’ tempo di <b style="background-color: #d9ead3;">BRASSICHE</b> e, noi, dobbiamo assolutamente sfruttare il loro
potenziale in cucina.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">La grande <b style="background-color: #cfe2f3;">famiglia dei CAVOLI</b>, è risaputo, ha innumerevoli <u>proprietà
benefiche</u> e sono consigliate in tutte le diete!<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPHz8cwo1Xo_bg7xV4SsEKEiaPZpBAurl_EaoiVqf_SazXzmADvoK6stSITzIoZUIBgclMDZbcRcI7ZlXcOjMZol1ExHfjCi_w37kUgnUL2tgA5e6w9kO2YdpGlONBSO7zpBf_f95cpKgb/s1600/1572884277137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPHz8cwo1Xo_bg7xV4SsEKEiaPZpBAurl_EaoiVqf_SazXzmADvoK6stSITzIoZUIBgclMDZbcRcI7ZlXcOjMZol1ExHfjCi_w37kUgnUL2tgA5e6w9kO2YdpGlONBSO7zpBf_f95cpKgb/s640/1572884277137.jpg" width="426" /></a></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13pt;">Un piccolo difettuccio??? Beh, sì…direi decisamente l’</span><b style="font-family: "Times New Roman", serif; font-size: 13pt;">odore che rilasciano
in casa durante la cottura</b><span style="font-family: "Times New Roman", serif; font-size: 13pt;">.</span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13pt;">Ma…SAPETE che è <u style="color: black;">POSSIBILE RIMEDIARE</u> a tutto ciò? Ebbene sì, basterà <b style="background-color: #fff2cc; color: black;">AGGIUNGERE
buccia di LIMONE</b> o un pochino di <b style="background-color: #f4cccc;">ACETO di VINO</b> alla cottura dei cavoli.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">In questo caso, nella teglia delle <b>CHIPS</b> di cavolfiore, ho aggiunto delle <b>FETTE di LIMONE</b> (ovviamente biologico) e sentirete che profumino per casa.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13pt;">La </span><b style="background-color: #fce5cd; font-family: "Times New Roman", serif; font-size: 13pt;">CURCUMA</b><span style="font-family: "Times New Roman", serif; font-size: 13pt;"> è una spezia che adoro molto, mi piace consumarla in RADICE (o
meglio, in </span><b style="font-family: "Times New Roman", serif; font-size: 13pt;">RIZOMA</b><span style="font-family: "Times New Roman", serif; font-size: 13pt;">) ma anche in POLVERE.</span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Per realizzare le CHIPS di CAVOLFIORE <u>la CURCUMA in polvere</u> sarà perfetta.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Un pizzico di <u>sale</u>, un <u>filo d’olio</u> e…le vostre chips di cavolfiore saranno
pronte! Facile no?<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH3Y5C4uzmNFdO_BHMBt-4oXgqvJfkS1-fXI7k4m69-54EyGU5O3X0EiqY1iiN3B3rIupL04KLer2mv6UZRbs-r-m3ghJJI7Y7aHVToW8p8PXP_nReaB8GIUpdUDKUt9ni3bitj5Xe_k5K/s1600/1572888975230.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH3Y5C4uzmNFdO_BHMBt-4oXgqvJfkS1-fXI7k4m69-54EyGU5O3X0EiqY1iiN3B3rIupL04KLer2mv6UZRbs-r-m3ghJJI7Y7aHVToW8p8PXP_nReaB8GIUpdUDKUt9ni3bitj5Xe_k5K/s640/1572888975230.jpg" width="426" /></a></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> </span><b style="background-color: #fff2cc; font-family: "Times New Roman", serif; font-size: 13pt;">INGREDIENTI</b></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">1 CAVOLFIORE BIANCO<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">q.b. di CURCUMA in POLVERE<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">q.b. di SALE FINO (aromatizzato alle ERBE oppure, in alternativa, q.b. di aromatiche)<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">q.b. di OLIO extravergine di OLIVA<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">q,b. di SCORZA di LIMONE BIO</span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span><span style="font-family: "Times New Roman", serif; font-size: 13pt;"> </span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><b style="background-color: #d9ead3;">PROCEDIMENTO</b><o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Lavate il <u>CAVOLFIORE</u> ed iniziate a tagliarlo a <b>LAMELLE</b>. Io mi sono aiutata
con la MANDOLINA.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">E’ bene, in questo procedimento, <u>partire dal GAMBO</u> e non dalle
infiorescenze.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Le <b>infiorescenze</b> del cavolfiore tenderanno, sennò, a rompersi.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNMB0GiaNVJL8Fibn9I6Y8wTRLFhoSKfHL_SFiLycQ5rgqAsWfEGX8VbKQAM0YrBvFxev9Z7Pd9x8zART0VilKSeTKvYJRdRjOXeua-TZ_YFEkBNlgO6ooTyCz58UDMm43W_Qldb9FQnR/s1600/1572884391384.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNMB0GiaNVJL8Fibn9I6Y8wTRLFhoSKfHL_SFiLycQ5rgqAsWfEGX8VbKQAM0YrBvFxev9Z7Pd9x8zART0VilKSeTKvYJRdRjOXeua-TZ_YFEkBNlgO6ooTyCz58UDMm43W_Qldb9FQnR/s640/1572884391384.jpg" width="426" /></a></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span><span style="font-family: "Times New Roman", serif; font-size: 13pt;">In una teglia da forno antiaderente (o coperta da carta da forno)
aggiungete le LAMELLE di CAVOLFIORE e </span><u style="font-family: "Times New Roman", serif; font-size: 13pt;">ricoprite di CURCUMA</u><span style="font-family: "Times New Roman", serif; font-size: 13pt;">.</span></div>
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<u style="font-family: "Times New Roman", serif; font-size: 13pt;">Salate in maniera omogenea</u><span style="font-family: "Times New Roman", serif; font-size: 13pt;"> ed aggiungete un filo d’olio. Mescolate bene,
poi stendete le fette di cavolfiore possibilmente senza sovrapporle.</span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Cospargete con l’aiuto di una grattugia la <b>SCORZA</b> di <u>LIMONE</u> BIO, oppure è
ideale anche delle semplici <b>FETTE</b> di <u>LIMONE</u>.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Oltre <b style="background-color: #f4cccc;">TOGLIERE L’ODORE SGRADEVOLE</b> per casa, aggiungerà un <u>AROMA buonissimo</u>
alle vostre CHIPS.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Infornate a 180-200 C (dipende sempre da QUANTO riscalda il vostro forno e,
soprattutto, PRERISCALDATE bene il forno prima di infornare).<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman", serif; font-size: 13pt;">Dopo circa 20-30 minuti le vostre CHIPS saranno pronte per essere GUSTATE o
meglio…DIVORATE!</span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Queste CHIPS di CAVOLFIORE alla CURCUMA sono una VERA DROGA…ahah fate
attenzione :-)<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Non mi rimane che augurare a tutti…<b>BUONE CHIPS di CAVOLFIORE alla CURCUMA</b>.<o:p></o:p></span></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 13.0pt; line-height: 107%;">UnoSpicchioDiMelone<o:p></o:p></span></i></div>
<br />Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.com4tag:blogger.com,1999:blog-6206497081530384987.post-65396987314118962232019-10-24T06:00:00.000+02:002019-10-24T06:00:06.908+02:00PANCAKES alla ZUCCA – SENZA UOVA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5OSPn3UD1Qvbleia20y2U-MKbgsji2mwOCQhjG_Cak1RQPGf9vL1hyphenhyphenoMh6W1GL9hhlxyhf5yTYeMZg2pNhjxNJHks1n9wL2twMrwgYLXsDFkDWW_073Po7cu1DUczK31sZMTID6EeGzX/s1600/1571852966828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5OSPn3UD1Qvbleia20y2U-MKbgsji2mwOCQhjG_Cak1RQPGf9vL1hyphenhyphenoMh6W1GL9hhlxyhf5yTYeMZg2pNhjxNJHks1n9wL2twMrwgYLXsDFkDWW_073Po7cu1DUczK31sZMTID6EeGzX/s640/1571852966828.jpg" width="426" /></a></div>
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<span style="font-family: "times new roman", serif; text-align: justify;">I </span><b style="background-color: orange; font-family: "times new roman", serif; text-align: justify;">PANCAKES alla ZUCCA
senza uova</b><span style="font-family: "times new roman", serif; text-align: justify;"> sono davvero speciali per una COLAZIONE completamente </span><b style="font-family: "times new roman", serif; text-align: justify;">FIT</b><span style="font-family: "times new roman", serif; text-align: justify;"> :-)</span><br />
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<span style="font-family: "times new roman" , serif; line-height: 107%;">I social IMPAZZANO di
RICETTE CON LA <b style="background-color: #fce5cd;">ZUCCA</b>, le bacheche di Instagram sono completamente intasate di
<span style="background-color: #fce5cd;">ARANCIO</span> ZUCCA.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span></div>
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<span style="font-family: "times new roman" , serif; line-height: 107%;">Beh, ci sta poiché la
<span style="background-color: #fce5cd;">ZUCCA</span> è un ortaggio davvero speciale. <o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; line-height: 107%;">La ZUCCA, infatti, è
VERSATILISSIMA in cucina; è ottima sia utilizzata nella realizzazione di <u>dolci</u>
che di piatti <u>salati</u>.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; line-height: 107%;">La ZUCCA è assolutamente
<b>RICCA di BENESSERE</b> e <b>POVERA di CALORIE</b>; infatti è consigliatissima nelle <u>diete</u>.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; line-height: 107%;">Inoltre, la ZUCCA ha
una consistenza tale che si presta benissimo ad essere un <b style="background-color: #d9ead3;">OTTIMO SURROGATO alle
UOVA</b>.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span></div>
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<span style="font-family: "times new roman" , serif; line-height: 107%;">Io personalmente amo le
UOVA ma conosco persone <b>intolleranti</b> alle uova oppure che seguono diete rigide
e, dunque, eliminano le uova per un determinato periodo dalla propria
alimentazione.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , serif; line-height: 107%;">Amanti o meno delle
UOVA, vi suggerisco in questa ricetta di <u>NON utilizzarle</u>, proprio per il
semplice motivo che <u>c’è già la ZUCCA a fungere da “uovo</u>” :-)<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span></div>
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<span style="font-family: "times new roman" , serif; line-height: 107%;"><b style="background-color: #f4cccc;">ATTENZIONE PERO’</b> perché
TUTTO DIPENDE dalla <b style="background-color: #cfe2f3;">CONSISTENZA della ZUCCA</b> che utilizzerete.<o:p></o:p></span><br />
<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpD3-FULRZkiLsyyKh2j1VunoU2opQgb1ItI7J08rvvWuRbGg6GcAyU5GH3oEqO39bVTY3_63M8OM4iEcgsKeOIQ1GKpDkwwWfL5wgqTvr5Sn0eA_uUBNJ7hXTYCVSns0MNp31WGVkNtNl/s1600/1571853380553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpD3-FULRZkiLsyyKh2j1VunoU2opQgb1ItI7J08rvvWuRbGg6GcAyU5GH3oEqO39bVTY3_63M8OM4iEcgsKeOIQ1GKpDkwwWfL5wgqTvr5Sn0eA_uUBNJ7hXTYCVSns0MNp31WGVkNtNl/s640/1571853380553.jpg" width="426" /></a></div>
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</div>
<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span></div>
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<span style="font-family: "times new roman", serif;">Infatti, NON A CASO,
consiglio di utilizzare la </span><b style="background-color: #ead1dc; font-family: "times new roman", serif;">ZUCCA DELICA</b><span style="font-family: "times new roman", serif;">…avete presente qual è vero??? E’ quella
</span><u style="font-family: "times new roman", serif;">VERDE fuori e ARANCIONE dentro</u><span style="font-family: "times new roman", serif;">.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , serif; line-height: 107%;">La ZUCCA DELICA, anche
conosciuta come <b>ZUCCA MANTOVANA</b> poiché largamente coltivata nella zona del
mantovano, ha una <b style="background-color: #fff2cc;">polpa SODA e ASCIUTTA</b>, oltre che molto aromatica e pregiata.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , serif; line-height: 107%;">Quindi la <b>PUREA di
ZUCCA</b> che ricaverete dalla DELICA sarà PERFETTA per i vostri PANCAKE e non dovrete
ricorrere all’emergenza di aggiungere 1 uovo all’impasto. <o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , serif; line-height: 107%;">Pronti con BOWL e
MESTOLO??? Si parte con la RICETTA! <o:p></o:p></span><br />
<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZgCiXVstnZRfDvZUb_7KqqMPvXzjMSNWADkKDmx2J9vaJTI32yIKC8H53z-LURQUi_iCJoCIZR1heN5ma9_zvjFiLH-vzdNVDpXzCTfZaNTPg_wjm6tE7biL2UI1E3AKHaZDqIwOy73S/s1600/1571853498055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZgCiXVstnZRfDvZUb_7KqqMPvXzjMSNWADkKDmx2J9vaJTI32yIKC8H53z-LURQUi_iCJoCIZR1heN5ma9_zvjFiLH-vzdNVDpXzCTfZaNTPg_wjm6tE7biL2UI1E3AKHaZDqIwOy73S/s640/1571853498055.jpg" width="426" /></a></div>
<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span></div>
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<b style="font-family: "times new roman", serif;">INGREDIENTI per 8-10 pancakes</b></div>
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<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span></div>
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<span style="font-family: "times new roman" , serif; line-height: 107%;">150 g di purea di zucca
(preferibile la ZUCCA DELICA)<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; line-height: 107%;">60 g di farina 00<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; line-height: 107%;">60 g di farina
integrale<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; line-height: 107%;">120 ml di latte<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; line-height: 107%;">1 cucchiaino di bicarbonato<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; line-height: 107%;">1 cucchiaio abbondante
di olio extravergine di oliva<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "times new roman" , serif; line-height: 107%;"><b style="background-color: #d9ead3;">PROCEDIMENTO</b><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , serif; line-height: 107%;">Io amo spesso cuocere
la ZUCCA al FORNO, oppure cuocerla SALTATA in PADELLA con olio e sale grosso.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , serif; line-height: 107%;">In entrambi i casi <u>NON
TOLGO LA BUCCIA</u> alla ZUCCA, ma la lavo bene e cucino anche questa, così 1) non
divento matta a spelarla e 2) MANGIO anche la buccia :-)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , serif; line-height: 107%;">Quando cucino la zucca
ne faccio spesso in esubero così, della zucca avanzata, <b>ne conservo la POLPA</b>
per utilizzarla poi in altre ricette, come per esempio i PANCAKES.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , serif; line-height: 107%;">Se DOVESTE però fare
appositamente la pure di ZUCCA per fare i PANCAKES allora <b>vi suggerisco
assolutamente di CUOCERLA al FORNO</b>.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , serif; line-height: 107%;">La cottura al forno renderà
più COMPATTA e meno acquosa la vostra <b>POLPA</b> di ZUCCA.<o:p></o:p></span><br />
<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-dKoM8oezLFGpwIierLPLaNFQFHF6iV8fyeDkxLOlBnHV0Jjj9beRMf3MZtMX0cn3NKd3r6JNC156i7Xn-q3JW1dApgvwXzpjmwcQfO25-w-0I86JhKFixqBeUT61zS_f9-Un5sBM3GD/s1600/1571853334383.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-dKoM8oezLFGpwIierLPLaNFQFHF6iV8fyeDkxLOlBnHV0Jjj9beRMf3MZtMX0cn3NKd3r6JNC156i7Xn-q3JW1dApgvwXzpjmwcQfO25-w-0I86JhKFixqBeUT61zS_f9-Un5sBM3GD/s640/1571853334383.jpg" width="426" /></a></div>
<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span></div>
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<span style="font-family: "times new roman", serif;">Detta questa premessa, </span><u style="font-family: "times new roman", serif;">UNITE
la POLPA di zucca agli ingredienti</u><span style="font-family: "times new roman", serif;"> sopraelencati, quindi farina + bicarbonato +
latte + olio.</span></div>
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<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , serif; line-height: 107%;">Suggerisco di
aggiungere gli ingredienti gradatamente mescolando continuamente in modo da
evitare la formazione di grumi.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span></div>
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<span style="font-family: "times new roman" , serif; line-height: 107%;"><b style="background-color: #f4cccc;">NB</b> Se vedete che l’impasto
è troppo liquido </span><span style="font-family: "times new roman" , serif;">(causa polpa di zucca poco compatta) allora sarà necessario
aggiungere 1 uovo</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , serif; line-height: 107%;">Una volta che avete
ottenuto un impasto liscio ed omogeneo potete iniziare la COTTURA, quindi
scaldate bene la piastra sul fuoco, aggiungete un filo d’olio e, con l’aiuto di
un mestolo, iniziate a cuocere i pancakes.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb-TDi7ICkjTfmnulFk6vMRn2Eb62RpzlxR_YzA22kmOxpHWaYzoJxoT1GsubXNioOzBWDzZ-tqhGptXuVcPPS7MD9in4AviRgVHPAeXB5vc_XHF5aMLXgfP8D0XUx04t5dOoQZAkLjUY9/s1600/1571852838624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="833" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb-TDi7ICkjTfmnulFk6vMRn2Eb62RpzlxR_YzA22kmOxpHWaYzoJxoT1GsubXNioOzBWDzZ-tqhGptXuVcPPS7MD9in4AviRgVHPAeXB5vc_XHF5aMLXgfP8D0XUx04t5dOoQZAkLjUY9/s320/1571852838624.jpg" width="166" /></a></div>
<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span>
<span style="font-family: "times new roman", serif;">Se avete un mestolo
grande, allora utilizzate MEZZO mestolo per fare 1 pancakes.</span></div>
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<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , serif; line-height: 107%;">In pochi minuti i
vostri pancakes saranno pronti e potrete gustarvi una meravigliosa colazione
salutare.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "times new roman" , serif; line-height: 107%;">Siccome questi PANCAKES
alla ZUCCA senza UOVA <b style="background-color: #f4cccc;">non sono né salati né zuccherati</b> potete tranquillamente
sbizzarrirvi nel servirla accompagnata da <b style="background-color: #d0e0e3;">MIELE e FRUTTA</b> o…<b style="background-color: #ead1dc;">SALAME e FORMAGGI</b>.
:-)<o:p></o:p></span><br />
<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUv8bYaQLwMr7g4BrgSW8q_11H2BTrF308LmyKKsC1emIe1EqcnDHl5F9K-lxeudEy9WEAlyBjUVrfA-k-2hIJWamX91gVQzK-LtZTGCgnUVa_snpUF3k_qys73FgYzNMlVXz21nMprr4/s1600/1571853547174.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUv8bYaQLwMr7g4BrgSW8q_11H2BTrF308LmyKKsC1emIe1EqcnDHl5F9K-lxeudEy9WEAlyBjUVrfA-k-2hIJWamX91gVQzK-LtZTGCgnUVa_snpUF3k_qys73FgYzNMlVXz21nMprr4/s640/1571853547174.jpg" width="426" /></a></div>
<span style="font-family: "times new roman", serif;"><br /></span>
<span style="font-family: "times new roman", serif;">Non mi rimane che augurare
a tutti voi…BUONI PANCAKES alla ZUCCA senza UOVA.</span></div>
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<span style="font-family: "times new roman" , serif; line-height: 107%;"><br /></span></div>
<div align="right" class="MsoNormal" style="text-align: right;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "times new roman" , serif; line-height: 107%;">UnoSpicchioDiMelone<o:p></o:p></span></i></div>
<br />Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.com5tag:blogger.com,1999:blog-6206497081530384987.post-49025754862798657722019-10-16T06:00:00.001+02:002019-10-16T06:00:15.977+02:00STRUDEL di KIWI – con pasta fillo<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbtxTOHmWo-_HHD3y2LY_W08uG2kUESRbjjVMESoL1T-lQ0puWfx96nXuKVL-Z_Y7HlAKSAhiMLYSry0zTOUjj-l1xy2HxdeZdtfwTRP1QPANVvd6FIRIUu2wylMCCVbpnvZ2Dx9UfNpP/s1600/1570203042198.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1069" data-original-width="858" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbtxTOHmWo-_HHD3y2LY_W08uG2kUESRbjjVMESoL1T-lQ0puWfx96nXuKVL-Z_Y7HlAKSAhiMLYSry0zTOUjj-l1xy2HxdeZdtfwTRP1QPANVvd6FIRIUu2wylMCCVbpnvZ2Dx9UfNpP/s640/1570203042198.jpg" width="512" /></a></div>
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<br /></div>
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Lo <b style="background-color: #d9ead3;">STRUDEL di KIWI</b> con la pasta fillo è un dolce
assolutamente alternativo ma…davvero squisito.</div>
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<o:p></o:p></div>
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<br /></div>
<div class="Standard" style="text-align: justify;">
Questo STRUDEL di KIWI oltre presentarsi veramente bene in
tavola ha un cuore morbido, ricco di bontà.<o:p></o:p></div>
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<br /></div>
<div class="Standard" style="text-align: justify;">
<b style="background-color: #d9ead3;">Ottobre</b> è il mese di apertura per la raccolta del KIWI, però
il <b style="background-color: #fff2cc;">KIWI GIALLO</b> (e <b style="background-color: #f4cccc;">ROSSO</b>) ma non per il <b style="background-color: #d9ead3;">KIWI VERDE</b>, per questo bisogna aspettare
ancora un pochino, ma non molto. </div>
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<br /></div>
<div class="Standard" style="text-align: justify;">
Per chi mi segui sui <b style="background-color: #d0e0e3;">SOCIAL</b> (ecco qui il mio link instagram: <span style="color: windowtext;"><a href="https://www.instagram.com/uno.spicchio.di.melone/">https://www.instagram.com/uno.spicchio.di.melone/</a>) </span>sa quanto io sia particolarmente legata a questo frutto, soprattutto da quando
vivo in ROMAGNA.</div>
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<o:p></o:p></div>
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<br /></div>
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Ebbene sì, la <b style="background-color: #ead1dc;">ROMAGNA</b> è una delle patrie del kiwi ed in
particolare del kiwi GIALLO.<o:p></o:p></div>
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<br /></div>
<div class="Standard" style="text-align: justify;">
Se non avete mai assaggiato il KIWI GIALLO vi consiglio di
rimediare immediatamente! E’ troppo buono.<o:p></o:p></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMuopJRcKXxckVxabQNuFZNylkNwe6XBDMEKNWjxyTPjyKM24QbqGRBVt1at7DanRvw4AnnGmmyGPqJlFTPAzygSNcnCFOCYJrnYWhOav_oZYU3KOVWPcpYB3Iu0J4pB77_tMyK_y6jcWT/s1600/1570202981487.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1074" data-original-width="857" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMuopJRcKXxckVxabQNuFZNylkNwe6XBDMEKNWjxyTPjyKM24QbqGRBVt1at7DanRvw4AnnGmmyGPqJlFTPAzygSNcnCFOCYJrnYWhOav_oZYU3KOVWPcpYB3Iu0J4pB77_tMyK_y6jcWT/s320/1570202981487.jpg" width="255" /></a></div>
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<br /></div>
<div class="Standard" style="text-align: justify;">
Spesso mi scrivete che non lo comprate per una questione di
<u>prezzo</u>…è vero, il KIWI GIALLO è assolutamente <u>più caro</u> del VERDE ma c’è un
motivo.</div>
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<o:p></o:p></div>
<div class="Standard" style="text-align: justify;">
<br /></div>
<div class="Standard" style="text-align: justify;">
Anzi, più motivi: ci sono dei rigidi controlli di qualità.
Oltre una questione di <b>qualità organolettica si parla anche di qualità
nutraceutica</b>, per cui vengono effettuate numerose analisi multiresiduali per
essere certi che non ci siano <u>residui di fitofarmaci</u>.<o:p></o:p></div>
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<br /></div>
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E’ una cosa molto giusta questa, non trovate?<o:p></o:p></div>
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<br /></div>
<div class="Standard" style="text-align: justify;">
Io mi sento molto più sicura nel mangiare i KIWI GIALLI e mi
sento anche molto più sicura nell’offrirli ai miei figli.<o:p></o:p></div>
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<br /></div>
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Questo <b>NON significa che negli altri frutti NON vengano
effettuati controlli rigidi e severi</b>; se c’è una cosa positiva della GDO
(grande distribuzione) è il continuo controllo e le aziende agricole, ogni
giorno, fanno sempre passi più avanti verso il futuro.<o:p></o:p></div>
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<br /></div>
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Potremmo parlare per ore di questo argomento ma…io, ora mi
voglio fossilizzare sullo STRUDEL di KIWI. Pronti per la <b>RICETTA</b>? Una ricetta
semplicissima e velocissima, vedrete :-)<o:p></o:p></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoprkCweGS7aZWE9WU7WTVm5yDFY_EqVFsriy3boCYkAYsUcJ4gFxY5AgmvE9p0SAGCjRN8LZZgRiggXJEtyQVvZs_NnYRc9DBCg4ErIAtS_nCzKtCXR3g8UO-05Ja6IIeCM___Uglzybj/s1600/1570203224726.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="861" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoprkCweGS7aZWE9WU7WTVm5yDFY_EqVFsriy3boCYkAYsUcJ4gFxY5AgmvE9p0SAGCjRN8LZZgRiggXJEtyQVvZs_NnYRc9DBCg4ErIAtS_nCzKtCXR3g8UO-05Ja6IIeCM___Uglzybj/s640/1570203224726.jpg" width="514" /></a></div>
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<b style="background-color: #fff2cc;">INGREDIENTI</b></div>
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<o:p></o:p></div>
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<br /></div>
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1 rotolo di pasta fillo<o:p></o:p></div>
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1 vasetto di marmellata (io ho scelto quella di MIRTILLI di
MONTAGNA)<o:p></o:p></div>
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1 cucchiaio abbondante di uva sultanina<o:p></o:p></div>
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1 cucchiaio abbondante di bacche di goji<o:p></o:p></div>
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6-7 KIWI (tra ROSSI, GIALLI e VERDI)<o:p></o:p></div>
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4-5 cucchiai di zucchero di canna integrale<o:p></o:p></div>
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q.b. di LATTE<o:p></o:p></div>
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q.b. di zucchero a velo</div>
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<br /></div>
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<b style="background-color: #f4cccc;">P.s.</b> il kiwi ROSSO (stupendo) è difficile da trovare poiché
sono iniziate da un paio d’anni le prime produzioni.<o:p></o:p></div>
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<br /></div>
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<b style="background-color: #fce5cd;">PROCEDIMENTO</b><o:p></o:p></div>
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<br /></div>
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Iniziate con lo spelare i kiwi e tagliateli a fette; disponete
le fette di Kiwi in una padella antiaderente e caramellateli con qualche
cucchiaio di zucchero.</div>
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</div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPaRJfBvjZ7AOUfnvCqzgpP0XbabVKGuTetQhgXLyLkuKEfStBfOBBAqRJm7r57i-TGtrKPkeou8WqOnA5hjT5y1BMQHzZhA4LN5XFe1WItAqrnJsSBU7k67G6nrGwCA56VNrDu-5iJsW-/s1600/1570203972207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPaRJfBvjZ7AOUfnvCqzgpP0XbabVKGuTetQhgXLyLkuKEfStBfOBBAqRJm7r57i-TGtrKPkeou8WqOnA5hjT5y1BMQHzZhA4LN5XFe1WItAqrnJsSBU7k67G6nrGwCA56VNrDu-5iJsW-/s640/1570203972207.jpg" width="426" /></a></div>
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<br /></div>
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<o:p> </o:p>Come zucchero scelgo sempre lo <b>zucchero di canna INTEGRALE</b>, è
buonissimo.</div>
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<o:p></o:p></div>
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<br /></div>
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<b><span style="background-color: #f4cccc;">N.B.</span> </b>Ricordatevi che <u>la dose dello zucchero può variare a
seconda del tipo di kiwi</u> che utilizzate. Esempio: i kiwi gialli sono molto più
dolci e meno aciduli dei kiwi verdi, quindi basterà meno zucchero.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjypbtB-fTCX13btVzhP_tqth8QncsB7BZxo6HEO-qLRm0RTy8BefDzN2TUQfYGWG-YqWv5j_ezN0GEyy9e2vNKdk45zEBn1c1PLW3GCDCSg66GVOJnCfgv6_wIeAXb0PpC46_L33YvB_yD/s1600/1570203883065.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjypbtB-fTCX13btVzhP_tqth8QncsB7BZxo6HEO-qLRm0RTy8BefDzN2TUQfYGWG-YqWv5j_ezN0GEyy9e2vNKdk45zEBn1c1PLW3GCDCSg66GVOJnCfgv6_wIeAXb0PpC46_L33YvB_yD/s640/1570203883065.jpg" width="426" /></a></div>
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<br /></div>
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Una volta caramellati i Kiwi (basteranno 10-15 minuti)
lasciateli <u>raffreddare</u>; intanto <u>preriscaldate</u> il forno a 200°C circa e <u>stendete</u>
il rotolo di pasta fillo in una teglia
da forno.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaIlrNAFzxXsMq1wJXbldFBAICn8M3S-huNubiW-zgfF-GvRQ5vxKSvlDy6rKCzsebwxAnejJhubUu_8UL07SeY3FYFJR3jYZihfc0yhqSN0QHllqmc85RfiE2zukvMH4beA1jHk7yUC2-/s1600/1570203685442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaIlrNAFzxXsMq1wJXbldFBAICn8M3S-huNubiW-zgfF-GvRQ5vxKSvlDy6rKCzsebwxAnejJhubUu_8UL07SeY3FYFJR3jYZihfc0yhqSN0QHllqmc85RfiE2zukvMH4beA1jHk7yUC2-/s640/1570203685442.jpg" width="426" /></a></div>
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<o:p></o:p></div>
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<u>Farcite</u> la pasta fillo con la marmellata e la frutta secca,
in questo caso uva sultanina e bacche di goji.</div>
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<o:p></o:p></div>
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<br /></div>
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Completate la farcitura della pasta fillo con i <b>kiwi
caramellati</b>, <u>chiudete</u> bene e <u>spennellate</u> con un pochino di latte in modo da
rendere il vostro rotolo più morbido e meno secco.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2mDZ7VNLKwxF4N8XwAIIaKrXBazDjGmYtAruJpzr93Zh8_m0JS_RgpvddC94Ij1Ypt8rlpI-czFN-APu_vH17d3NWrmYd2zWdPsPiQ16bsJvraD_jwOLtLqMiQ4kq6ufb0IdjZrL847H9/s1600/1570203642546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2mDZ7VNLKwxF4N8XwAIIaKrXBazDjGmYtAruJpzr93Zh8_m0JS_RgpvddC94Ij1Ypt8rlpI-czFN-APu_vH17d3NWrmYd2zWdPsPiQ16bsJvraD_jwOLtLqMiQ4kq6ufb0IdjZrL847H9/s320/1570203642546.jpg" width="213" /></a></div>
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<br /></div>
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Mettete in forno e attendete <u>circa 30 minuti</u>. Il vostro
STRUDEL di KIWI sarà pronto appena lo vedete <b>dorato</b> in entrambe le parti.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxJVUw6PL0d-3HuN_rpdEQiMkPn9Qrs8XKDnM86LfYTUBza-Mad629-p4PEITxgLOF2UNjPudrXJwDWVQfF6VgYzr22240A3L9BCBO2hemA7ycofbUn0_Hlstdxmps9bg7pTbohO14G_q/s1600/1570203492796.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxJVUw6PL0d-3HuN_rpdEQiMkPn9Qrs8XKDnM86LfYTUBza-Mad629-p4PEITxgLOF2UNjPudrXJwDWVQfF6VgYzr22240A3L9BCBO2hemA7ycofbUn0_Hlstdxmps9bg7pTbohO14G_q/s320/1570203492796.jpg" width="213" /></a></div>
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<o:p></o:p></div>
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COME SEMPRE RICORDO che <b style="background-color: #f4cccc;">LA COTTURA può variare a seconda del
forno che uno ha</b>.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW7n-ONqrCmHT_Mqbw8M-M3-Q918dAJU0s4RI67YCm2u_sjpA5d5Y3-yz3V5T2nnz0yZfPX2XG0LSERP2wI_jXYbOFN7m97qKkftYbq0EQcy7u3iUifgLTKb3sU9MZUpWi4Z25leFhRMft/s1600/1570203149474.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="855" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW7n-ONqrCmHT_Mqbw8M-M3-Q918dAJU0s4RI67YCm2u_sjpA5d5Y3-yz3V5T2nnz0yZfPX2XG0LSERP2wI_jXYbOFN7m97qKkftYbq0EQcy7u3iUifgLTKb3sU9MZUpWi4Z25leFhRMft/s640/1570203149474.jpg" width="510" /></a></div>
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<o:p></o:p></div>
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Appena il vostro rotolo è pronto lasciatelo riposare per
servirlo tiepido.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidzjfBx9-Ph1V12PNViiIK9-ri2mMgLPQL4qz41vhYFgmxM6cwmqwM7BF9vJAdaGAaVIA2o3Y_SFAHO4MSeOzJOu9Tz2Qban2bmpnruHM-8SCsBn7J_iUpZ4mUdLDHHQ9EtQ835GuDXKBy/s1600/1570114294646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1073" data-original-width="848" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidzjfBx9-Ph1V12PNViiIK9-ri2mMgLPQL4qz41vhYFgmxM6cwmqwM7BF9vJAdaGAaVIA2o3Y_SFAHO4MSeOzJOu9Tz2Qban2bmpnruHM-8SCsBn7J_iUpZ4mUdLDHHQ9EtQ835GuDXKBy/s640/1570114294646.jpg" width="504" /></a></div>
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<o:p></o:p></div>
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Non mi rimane che augurare a tutti <b>BUONA COLAZIONE</b> (o
<b>MERENDA</b>) con questo <b style="background-color: #fff2cc;">STRUDEL</b> pieno di BONTA’.</div>
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<br /></div>
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<i>unospicchiodimelone</i><o:p></o:p></div>
</div>
Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.com5tag:blogger.com,1999:blog-6206497081530384987.post-44445481231431546012019-09-08T09:00:00.000+02:002019-09-08T09:01:25.041+02:00MELE BOWL con Yogurt e Frutta Fresca – con MELE della VAL VENOSTA<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHjevvGLbV62N9RdCAzU-wwamUBYerBNvRsJMVIN20BDE73ySPwo96B0HxM_k6JkGdQ8hC3II-LxXwRIHyzVhsuG1vP2SbstCmd6TUwprsw4B2UIYaYHZP01CVkOGaYXkalI7kb5dH4O1v/s1600/1567868869212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHjevvGLbV62N9RdCAzU-wwamUBYerBNvRsJMVIN20BDE73ySPwo96B0HxM_k6JkGdQ8hC3II-LxXwRIHyzVhsuG1vP2SbstCmd6TUwprsw4B2UIYaYHZP01CVkOGaYXkalI7kb5dH4O1v/s640/1567868869212.jpg" width="426" /></a></div>
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<br /></div>
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Le
<b style="background-color: #fff2cc;">MELE BOWL</b> con Yogurt e Frutta fresca sono fresche, colorate, salutari e
soprattutto squisite.</div>
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<o:p></o:p></div>
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<br /></div>
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Con
le MELE BOWL potete farci delle <u>deliziose colazioni</u>, ma anche degli <u>spuntini
davvero light</u>.<o:p></o:p></div>
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<br /></div>
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Le
MELE BOWL sono apprezzatissime anche dai <b>bambini</b>…parola di mamma :-)<o:p></o:p></div>
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<br /></div>
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Come
<span style="background-color: #fce5cd;"><b>MELE</b> </span>scelgo le mele della <b style="background-color: #d0e0e3;">VAL VENOSTA</b> in cui ritrovo sempre quella QUALITA’
certa e costante.<o:p></o:p></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1hhWIv1UECiMcIV_K-PKrpnTD1Ms5Al4whCuW4T3gx4dhTh3L6fU21tQfrxuvmal66Sv6PEFXqtLDFbVuOLbp5uLF4r6uzHlIdGLmC8qtzXsOF00nQkHRl5TgQ3bVE43ceuD9wmSrKrBL/s1600/1567868704420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1hhWIv1UECiMcIV_K-PKrpnTD1Ms5Al4whCuW4T3gx4dhTh3L6fU21tQfrxuvmal66Sv6PEFXqtLDFbVuOLbp5uLF4r6uzHlIdGLmC8qtzXsOF00nQkHRl5TgQ3bVE43ceuD9wmSrKrBL/s640/1567868704420.jpg" width="426" /></a></div>
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<o:p> </o:p>Ho
scelto le <b>MELE GOLDEN</b> VAL VENOSTA, delicate e deliziose…dolci al punto giusto,
di una pastosità media: né farinose e né troppo croccanti.</div>
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<o:p></o:p></div>
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<br /></div>
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Inoltre,
le MELE GOLDEN della VAL VENOSTA emanano un profumo incredibile.<o:p></o:p></div>
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<br /></div>
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Vi
lascio <b><a href="https://www.vip.coop/it/mele-amici/golden-delicious/16-1773.html">QUI</a></b> il link per accedere al sito delle MELE DELLA VAL VENOSTA. Oltre la
descrizione della GOLDEN troverete le informazioni anche delle altre <i>cultivar</i> e
<b>ricette</b> sfiziosissime da ripetere a casa.<o:p></o:p></div>
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<br /></div>
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Preparare
le MELE BOWL sarà <u>facilissimo</u>, velocissimo e soprattutto divertentissimo.<o:p></o:p></div>
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<br /></div>
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Sì
perché per preparare questa COLAZIONE all’insegna del <u>benessere e del gusto</u>
potete sbizzarrirvi con i colori ed i sapori che più preferite.<o:p></o:p></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXtmp8Vz2CJQI75M57BYT9qTdYuj6lZKt4yCI_QkpCVYXbxZTzIXdftTn0WGhuQAVIlgV_BXnecfJYO1noUhcxaL3mVOOMjR9dimtNMQWkcUW-U2WoKUxSDoruoVAthBt7FKGQcJdMugSl/s1600/1567869372911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXtmp8Vz2CJQI75M57BYT9qTdYuj6lZKt4yCI_QkpCVYXbxZTzIXdftTn0WGhuQAVIlgV_BXnecfJYO1noUhcxaL3mVOOMjR9dimtNMQWkcUW-U2WoKUxSDoruoVAthBt7FKGQcJdMugSl/s640/1567869372911.jpg" width="426" /></a></div>
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<o:p> </o:p>Io le
ho farcite con <b style="background-color: #ead1dc;">YOGURT</b> bianco intero e cremoso, ma potete sostituirlo con YOGURT
di SOIA o YOGURT GRECO.</div>
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<o:p></o:p></div>
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<br /></div>
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Come
<b style="background-color: #f4cccc;">FRUTTA</b> potete scegliere la FRUTTA che più vi aggrada, magari di stagione e…in
estate trovate tutti i tipi di frutta che volete.<o:p></o:p></div>
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<br /></div>
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Io,
nella mia decorazione, non ho fatto mancare ANGURIA e MELONE, ma anche pesche,
albicocche, pere... e così via.<o:p></o:p></div>
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Non
ho aggiunto MIELE o altri dolcificanti ma voi siete liberissimi di farlo…anzi,
se scegliete uno YOGURT non troppo dolce, vi suggerisco il <b>MIELE o lo SCIROPPO
di ACERO</b>.<o:p></o:p></div>
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<br /></div>
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Inoltre,
potete anche aggiungere <b>FRUTTA SECCA </b>(noci, mandorle…) e <b>CIOCCOLATO FONDENTE</b> o
<b>FIORI COMMESTIBILI</b>…insomma, ve l’ho detto che potete sbizzarrirvi no? :-)<o:p></o:p></div>
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<b style="background-color: #fff2cc;">INGREDIENTI</b></div>
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<o:p></o:p></div>
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MELE
VAL VENOSTA<o:p></o:p></div>
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Yogurt
vaccino bianco cremoso (in alternativa: yogurt di soia o greco)<o:p></o:p></div>
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Frutta
fresca (frutti rossi, anguria, melone, pesche, albicocche, uva, pere…fichi,
ecc.)<o:p></o:p></div>
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Facoltativo:
Miele, Cioccolato Fondente, Granella di Frutta Secca, Fiori Commestibili…ecc.<o:p></o:p></div>
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<br /></div>
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<b style="background-color: #d9ead3;">PROCEDIMENTO</b><o:p></o:p></div>
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Lavate
e tagliate a pezzetti piccoli la FRUTTA che avete scelto da decoro.<o:p></o:p></div>
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<o:p> </o:p>N.B.
potete anche “approfittarne” per preparare una gustosa <b>MACEDONIA di FRUTTA</b>.</div>
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<o:p></o:p></div>
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Un
attrezzo che vi torna molto utile per tagliare in maniera regolare le MELE è il
<b style="background-color: #d0e0e3;">DETORSOLATORE</b>.<o:p></o:p></div>
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<o:p> </o:p>Non
so se si chiama così, ma è un aggeggino molto pratico, una sorta di
intagliatore di TORSOLI di MELE.</div>
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<o:p></o:p></div>
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Ecco,
con questo DETORSOLATORE togliete i <b>TORSOLI</b> alle vostre mele, le sbucciate e le
tagliate a fette longitudinali, quindi non fate gli spicchi ma le tagliate
intere, per “la larga”.<o:p></o:p></div>
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Disponete
le vostre FETTE di MELA su un piatto ed iniziate a farcirle con lo yogurt...</div>
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<br /></div>
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...e la
frutta fresca che avete precedentemente lavato e tagliato.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhws6ognyQUiVsgS20240pa8ow2cQyKtLb6_BmSBeBlLIEFeKFt-0QLG6_JvZzZCVksggc9CqYvVXEBazZG5QorQxuBhcHsKAvgRtkbhsU4IjitoAIaJwYTI9QiRTVHqruko2BvE_p9Qu4R/s1600/1567868760923.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhws6ognyQUiVsgS20240pa8ow2cQyKtLb6_BmSBeBlLIEFeKFt-0QLG6_JvZzZCVksggc9CqYvVXEBazZG5QorQxuBhcHsKAvgRtkbhsU4IjitoAIaJwYTI9QiRTVHqruko2BvE_p9Qu4R/s640/1567868760923.jpg" width="426" /></a></div>
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<o:p></o:p></div>
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Ecco
le che vostre MELE BOWL sono <u>pronte per essere gustate</u>. In tavola saranno un
gran successo, garantito. :-)</div>
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<o:p></o:p></div>
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N.B.
Le MELE BOWL si conservano molto bene anche in frigo, quindi se “avanzano”
tenetele coperte da pellicola in frigo per gustarvele in momenti diversi.<o:p></o:p></div>
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Non
mi rimane che augurare a tutti…<b style="background-color: #fff2cc;">BUONE MELE BOWL</b>…con le <b style="background-color: #f4cccc;">MELE della VAL VENOSTA</b>.<o:p></o:p></div>
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<i>unospicchiodimelone</i><o:p></o:p></div>
<br />Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.com3tag:blogger.com,1999:blog-6206497081530384987.post-29601244942017891942019-08-07T21:00:00.000+02:002019-08-07T21:00:12.557+02:00SANGRIA di ANGURIA PERLA NERA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnUPaZ9zVUTpFooUk0hg5OnLNWf9EZzwcP81sjcxzqD6wvuz7dGkwj5pkhM3bhwpPtHx-BLVhbTrOWCZCDw13BTsyMoiQJI22r4kyR0OCE0l66ZffRxMO2Qht4B5eiyBeRkkua12QFkx8l/s1600/1565080522381.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1076" data-original-width="857" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnUPaZ9zVUTpFooUk0hg5OnLNWf9EZzwcP81sjcxzqD6wvuz7dGkwj5pkhM3bhwpPtHx-BLVhbTrOWCZCDw13BTsyMoiQJI22r4kyR0OCE0l66ZffRxMO2Qht4B5eiyBeRkkua12QFkx8l/s640/1565080522381.jpg" width="508" /></a></div>
<span style="text-align: justify;"><br /></span>
<span style="text-align: justify;">La
</span><b style="background-color: #f4cccc; text-align: justify;">SANGRIA di ANGURIA PERLA NERA</b><span style="text-align: justify;"> è una bevanda fresca, gustosa e non troppo
alcolica.</span><br />
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<o:p></o:p></div>
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Proprio
per questo, infatti, è perfetta per l’<i>estate</i>. <o:p></o:p></div>
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In
estate è impossibile NON PENSARE all’ANGURIA e, soprattutto, è impossibile non
farne un uso spropositato :-)<o:p></o:p><br />
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Io
amo l’ANGURIA, <u>è dissetante e versatile in cucina</u>…poiché si abbina benissimo
anche al salato.</div>
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<o:p></o:p></div>
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Quando
ho voglia di preparare qualcosa di veloce e gustoso scelgo <b style="background-color: #ead1dc;">PERLA NERA</b>…ed ora vi
elenco i vari PERCHE’.<o:p></o:p></div>
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PERCHE’
PERLA NERA è un <u>ottimo connubio tra dimensione e sapore</u> ed è praticamente <b>priva
di semi</b>.<o:p></o:p><br />
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<br />
Sì,
esatto PERLA NERA ha una <b>polpa rossa accesso</b> con qualche semino bianco.</div>
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<o:p></o:p></div>
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Non
solo, PERLA NERA la trovate in un simpatico e PRATICISSIMO <b style="background-color: #d9ead3;">BAG</b>…una sorta di
borsettina rossa che vi renderà davvero comodo il “viaggio” con l’anguria dal
banco dell’ortofrutta a casa oppure…da casa verso la spiaggia.<o:p></o:p><br />
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Vi
lascio <a href="https://www.anguriaperlanera.com/extradolce/">QUI</a> il LINK sul quale andare a sbirciare tutte le informazioni su questa
anguria: </div>
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<o:p></o:p></div>
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L’anguria
PERLA NERA, chiamata così per la sua <b>buccia</b> inconfondibilmente <b>NERA</b>, è
comodissima da TRASPORTARE AL MARE.<o:p></o:p><br />
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Proprio
per questo ho pensato di farci un’ottima <b style="background-color: #f4cccc;">SANGRIA</b>, <u>da condividere</u> con gli amici
nei momenti goderecci di festa, chiacchiere e relax.</div>
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<o:p></o:p></div>
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Preparare
la SANGRIA di ANGURIA è facilissimo e potete anche personalizzarla. Io ho
scelto di aggiungerci il <b>LAMBRUSCO reggiano</b> (dolce e spumoso), il <b>succo di
arancia</b> e tanta <b>frutta fresca</b>.<o:p></o:p></div>
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Potete
anche pensare di fare la SANGRIA DI ANGURIA <b style="background-color: #fce5cd;">NON ALCOLICA</b>, ovvero aggiungete del
succo di <b style="background-color: #ead1dc;">MIRTILLO ROSSO</b> al posto del VINO ROSSO :-) Diventa un’idea speciale
per la f<u>esta di compleanno dei vostri bambini</u>.<o:p></o:p><br />
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<b style="background-color: #fff2cc;">INGREDIENTI</b></div>
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<o:p></o:p></div>
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1
anguria PERLA NERA<o:p></o:p></div>
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mezzo
litro di lambrusco rosso reggiano<o:p></o:p></div>
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1
bicchiere di spremuta di arancia<o:p></o:p></div>
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q.b.
di frutta fresca<o:p></o:p></div>
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q.b.
di erbe aromatiche<o:p></o:p></div>
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<b style="background-color: #d9ead3;">PROCEDIMENTO</b><o:p></o:p></div>
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Tagliate
l’anguria PERLA NERA <b>a ZIG ZAG</b>, svuotatela della polpa e disponete la polpa
all’interno di un colino.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhpDqKot3j2hRZ5kJ_P0Zl90YStZL_RcSnIt8aemL7skIqdfXBGTVsP0isWYip4pwN6iKc0GqzxuzEafmRLWtiH1YhuRRVUvVew8gdTbxa-VZ6TFHgIpKpr8rW9fXE86ceBSBl2WdjHhJ/s1600/1565080547092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1073" data-original-width="855" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhpDqKot3j2hRZ5kJ_P0Zl90YStZL_RcSnIt8aemL7skIqdfXBGTVsP0isWYip4pwN6iKc0GqzxuzEafmRLWtiH1YhuRRVUvVew8gdTbxa-VZ6TFHgIpKpr8rW9fXE86ceBSBl2WdjHhJ/s640/1565080547092.jpg" width="508" /></a></div>
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Aiutandovi
semplicemente con le mani SPREMETE la polpa di ANGURIA, ricaverete un <b style="background-color: #fce5cd;">succo</b>
favoloso con il quale andrete a riempire l’anguria tagliata e svuotata.</div>
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<o:p></o:p></div>
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Aggiungete
il lambrusco fresco, la spremuta di arancia, tanta frutta fresca e colorata e
non dimenticatevi delle <b style="background-color: #d9ead3;">ERBE AROMATICHE</b>…daranno un tocco in più.<o:p></o:p></div>
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Io ho
portato l’anguria PERLA NERA in spiaggia e…l’abbiamo condivisa con gli amici
così…con qualche cannuccia infilata e tanta freschezza…quella che in estate non
deve mai mancare. :-)<o:p></o:p><br />
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Non
mi rimane che augurare a tutti…una piacevole ESTATE con la <b style="background-color: #f4cccc;">SANGRIA di ANGURIA
PERLA NERA</b>.</div>
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<i>unospicchiodimelone</i><o:p></o:p></div>
<br />Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.com2tag:blogger.com,1999:blog-6206497081530384987.post-85276576907550262902019-07-28T10:30:00.000+02:002019-07-28T10:30:04.399+02:00PODERE LE CINCIOLE – AGRITURISMO e VITICULTURA in TOSCANA<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihRGGAlqhLGzZU64gByz8LXZLJJTE-vlOfkWUtoTW6H7ZbfO13fUyT3_yY8Y3GD9yZVIx2s3bYKQqCtFeu6C9iMPnD0byMmtgfo67v8z5CA8GDxG6pvDfMl4Eh-6KtO8XJLgxRLE5DtR__/s1600/1563365432871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1075" data-original-width="863" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihRGGAlqhLGzZU64gByz8LXZLJJTE-vlOfkWUtoTW6H7ZbfO13fUyT3_yY8Y3GD9yZVIx2s3bYKQqCtFeu6C9iMPnD0byMmtgfo67v8z5CA8GDxG6pvDfMl4Eh-6KtO8XJLgxRLE5DtR__/s640/1563365432871.jpg" width="512" /></a></div>
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Il
<b style="background-color: #fff2cc;">Podere LE CINCIOLE</b> è un luogo del quale è impossibile non innamorarsi. Infatti
è lo stesso “<i>amore</i>” che ha catturato i titolari che, da Milano, hanno deciso di
“farselo loro”.</div>
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<o:p></o:p></div>
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<u>Un
cambiamento di vita</u> nutrito da un <b>RICHIAMO</b> ed una PASSIONE innata e
irrefrenabile.<o:p></o:p></div>
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Questa
<b>passione</b> è VIVA all’interno del PODERE e la si percepisce entrando e visitando
l’azienda.<o:p></o:p></div>
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Un’azienda
immersa nel verde di <b style="background-color: #f4cccc;">PANZANO in CHIANTI</b> in cui ci si può perdere in panorami
mozzafiato.</div>
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<o:p></o:p></div>
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La
conduzione agronomica del PODERE le CINCIOLE va <b style="background-color: #ead1dc;">OLTRE AL BIO</b>. Perché, oltre a
seguire il disciplinare del biologico, il PODERE LE CINCIOLE ha adottato la <b style="background-color: #d0e0e3;">“filosofia
del NON FARE”</b>.<o:p></o:p></div>
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Una
FILOSOFIA che significa <u>RISPETTARE</u> il NATURALE protrarsi della <u>NATURA</u>, senza
SFORZARLA a “fare troppe cose”, senza intraprendere alcun processo INTENSIVO.<o:p></o:p></div>
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L’amore
per la propria attività la si percepisce osservando il <b>BENESSERE</b> del vigneto,
ma anche la <b>CURA</b> che vige all’interno della CANTINA, ad ascoltare i RACCONTI
dei <b>PROCESSI di VINIFICAZIONE</b>.</div>
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Il
<b style="background-color: #f4cccc;">VINO</b>, <u>risultato finale e per niente scontato di un duro ed attento lavoro di
squadra</u>.</div>
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<o:p></o:p></div>
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Il
VINO è uno dei prodotti più amati dal mondo interno e, come sappiamo bene
tutti, non tutti i vini sono uguali.<o:p></o:p></div>
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Perché
<b>il VINO è un insieme di processi</b>, che parte dalla TERRA per giungere dentro ad
una bottiglia chiusa da un tappo…per niente scontato nemmeno il <b>tappo</b>.<o:p></o:p></div>
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Io,
dopo un giro in campo ed in cantina, mi sono assaporata una SQUISITA
<b style="background-color: #d9ead3;">DEGUSTAZIONE</b> che consiglio a tutti.</div>
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Mi
hanno colpito tutti i VINI perché <b>ogni VINO ha una STORIA</b>, un RACCONTO ma...il
RACCONTO che mi è piaciuto di più è quello del <u>ROSATO, un vino IDEATO per la
MAMMA</u> del TITOLARE che non ama né i vini bianchi né i vini rossi.</div>
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<o:p></o:p></div>
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<o:p> </o:p>Credo
che la ricerca di un “sapore speciale” per la mamma sia un <b>esempio inestimabile
di grande amore</b>.</div>
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<o:p></o:p></div>
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Perché
(senza essere troppo romantici ma…) è sempre l’amore a fare la DIFFERENZA.<o:p></o:p></div>
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Un
mega grazie anche a JLENIA, una dolce ragazza <b style="background-color: #fff2cc;">SOMELIER</b> MOOOOLTO INFORMATA e
BRAVA che vi spiegherà TUTTO sui vini del PODERE LE CINCIOLE.</div>
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<o:p></o:p></div>
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Ed un
mega grazie anche ai miei amici di <b style="background-color: #fce5cd;">CHIANTI COOKING</b> che mi fanno conoscere
sempre posti magici nella meravigliosa ed imprevedibile <b>TOSCANA</b>.<o:p></o:p></div>
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Vi
lascio <a href="https://www.lecinciole.it/">QUI</a> il <u>link</u> del <b style="background-color: #ead1dc;">PODERE le CINCIOLE</b>, è anche agriturismo con stanze
meravigliose ed una <b>PISCINA</b> FANTASTICA…un luogo ideale per le vostre vacanze.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHMAcfI7wUEK4I9q1Njgd_TDxPKv1j7KyrKb-Vifh8S_vSM9_vLvter-aQK0FZsqjck_3z1je_RayeMhMxjqiHVC7vC5HMF-VuN17TQfzFqcYde_uBkGH_QegEneeWPA48i3_QSdoqXWa7/s1600/1563365561325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="857" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHMAcfI7wUEK4I9q1Njgd_TDxPKv1j7KyrKb-Vifh8S_vSM9_vLvter-aQK0FZsqjck_3z1je_RayeMhMxjqiHVC7vC5HMF-VuN17TQfzFqcYde_uBkGH_QegEneeWPA48i3_QSdoqXWa7/s640/1563365561325.jpg" width="512" /></a></div>
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<a href="http://www.chianticookingexperience.com/">QUI</a>
invece vi lascio il <u>link</u> di <b style="background-color: #fce5cd;">CHIANTI COOKING</b>, saranno lieti di indicarvi le
migliori soluzioni in TOSCANA.</div>
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<o:p></o:p></div>
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Non
mi rimane che augurare a tutti…buon viaggio alla ricerca di luoghi incantati.</div>
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<i>unospicchiodimelone</i><o:p></o:p></div>
<br />Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.com3tag:blogger.com,1999:blog-6206497081530384987.post-41573781429424730302019-07-19T06:00:00.000+02:002019-07-19T06:00:04.099+02:00PIZZA ANGURIA<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimR1v2afEfmsUtMXcSgaOGf33O_U53Ym8ypW4nnXCy3fTh85wNUJx_E8GNjrDJSlyf8ApioVdppPms-vbOw3oJAoSNqIhicNKkTrYDapyXnQ_YrpVFCpYzTvxDfhGCseoR9zUeN8rkArlx/s1600/1563368430789.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1060" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimR1v2afEfmsUtMXcSgaOGf33O_U53Ym8ypW4nnXCy3fTh85wNUJx_E8GNjrDJSlyf8ApioVdppPms-vbOw3oJAoSNqIhicNKkTrYDapyXnQ_YrpVFCpYzTvxDfhGCseoR9zUeN8rkArlx/s640/1563368430789.jpg" width="640" /></a></div>
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La <b style="background-color: #f4cccc;">PIZZA ANGURIA</b> è una pizza davvero speciale :-) E' <b>light</b> e non ha alcun bisogno di lievitazione :-)</div>
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Inoltre è <b>adattissima agli intolleranti al glutine</b> e <u>piace un sacco ai bambini</u>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjfVNoc3CyburrJzzGOFep9U2hQT7psphh4UhGkh7Q_Lz0TFm50qsh_mR-XIgeX4i7p4-SSiBxVkRPnsRkpCkpN6uZZNRwBSqv3kOoAwFNNAZ2BzjeMkVf0p8u6-KbPbCft7ZEpoxqoE7Y/s1600/1563368479176.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1076" data-original-width="855" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjfVNoc3CyburrJzzGOFep9U2hQT7psphh4UhGkh7Q_Lz0TFm50qsh_mR-XIgeX4i7p4-SSiBxVkRPnsRkpCkpN6uZZNRwBSqv3kOoAwFNNAZ2BzjeMkVf0p8u6-KbPbCft7ZEpoxqoE7Y/s320/1563368479176.jpg" width="254" /></a></div>
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Infatti, la PIZZA ANGURIA è molto "<i>divertente</i>" così colorata e allegra.</div>
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Potete sbizzarrirvi a decorare la PIZZA ANGURIA con ciò che più vi aggrada anche se io vi suggerisco di <span style="background-color: #fff2cc;">provarla assolutamente in abbinata con lo YOGURT</span>.</div>
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Un'ottima alternativa allo yogurt può essere il <b>gelato artigianale</b>, magari alla frutta.</div>
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La PIZZA ANGURIA è una sorta di <u>macedonia</u> farcita a PIZZA :-)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjevSUBL_nUADkezXDKDSZ9RYQXokfKPCnrb3ZXLRKN6w8XIJ0Q6Un34H2sFR-igwjNvsP0TXQHFi0B9wW8Uwx6lYxzGtgBG4BwohFKV7a4x0qwKYfydWva9ACgWYV9ysURW55V3YHyxMIq/s1600/1563368530967.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1071" data-original-width="862" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjevSUBL_nUADkezXDKDSZ9RYQXokfKPCnrb3ZXLRKN6w8XIJ0Q6Un34H2sFR-igwjNvsP0TXQHFi0B9wW8Uwx6lYxzGtgBG4BwohFKV7a4x0qwKYfydWva9ACgWYV9ysURW55V3YHyxMIq/s640/1563368530967.jpg" width="514" /></a></div>
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Perché la PIZZA piace a tutti e, d'estate, l'ANGURIA è la vera protagonista.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWs3K2p8V3f2Lhand692AfvtqKLQl_2ivy5j6hyphenhyphenpno9v8hOV5H-WRHlyHL3tBMyxSwkr3navQmKm6EeCEmwXVwmRCN95WfZ7dHl7USgZQrxkZr_ZCrItHx5YZrDSVCJdSj3UC8nzRLxygU/s1600/IMG-20190609-WA0052.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/AVvXsEiWs3K2p8V3f2Lhand692AfvtqKLQl_2ivy5j6hyphenhyphenpno9v8hOV5H-WRHlyHL3tBMyxSwkr3navQmKm6EeCEmwXVwmRCN95WfZ7dHl7USgZQrxkZr_ZCrItHx5YZrDSVCJdSj3UC8nzRLxygU/s320/IMG-20190609-WA0052.jpg" width="240" /></a></div>
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La PIZZA ANGURIA l'ho proposta anche all'appuntamento di <b style="background-color: #ead1dc;">"COLAZIONE COME A CASA"</b> nel tema <b style="background-color: #fff2cc;">"SUMMER"</b> proposto da <b>HOTEL CASA MAGAGNOLI</b>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4CAlYJA9b9jdTwwT-nKV3eR9iLR3x_DvEgXjI_I9Ij9-ZLLKks60JUAnwTMRkdqV6ri5K4t2maOwwSEIhXTx5VVMxtq-dbg1H-p4NEpQ-XovWh3pTmA47ui8NGGkQCRMPX4MihwkiiDf-/s1600/IMG-20190609-WA0057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4CAlYJA9b9jdTwwT-nKV3eR9iLR3x_DvEgXjI_I9Ij9-ZLLKks60JUAnwTMRkdqV6ri5K4t2maOwwSEIhXTx5VVMxtq-dbg1H-p4NEpQ-XovWh3pTmA47ui8NGGkQCRMPX4MihwkiiDf-/s640/IMG-20190609-WA0057.jpg" width="480" /></a></div>
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Devo dire che la PIZZA ANGURIA è stato un gran successo.</div>
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Nella sua semplicità, ma anche bellezza e bontà, la PIZZA ANGURIA colpisce sempre.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7ZG7sai3mxTURp7FSZ9MX3e0TkKozZG8Zoj75F4OeronqvoV3mb10A7BhS2VX6V0LZna0_9vveJPmdCB0E4sJXDxjr1LSHUrehoVCLC_AbEUE85McMnIrF1Qt3u6HfVtTdwAOBo7UdMU/s1600/1563368380698.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1071" data-original-width="862" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7ZG7sai3mxTURp7FSZ9MX3e0TkKozZG8Zoj75F4OeronqvoV3mb10A7BhS2VX6V0LZna0_9vveJPmdCB0E4sJXDxjr1LSHUrehoVCLC_AbEUE85McMnIrF1Qt3u6HfVtTdwAOBo7UdMU/s640/1563368380698.jpg" width="514" /></a></div>
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<b style="background-color: #fff2cc;">INGREDIENTI</b></div>
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1 anguria o mini anguria</div>
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q.b. di frutta fresca di stagione</div>
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q.b. di yogurt o di gelato artigianale alla frutta</div>
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<u>Per guarnire</u>: erbe aromatiche, cioccolato fondente, frutta secca.</div>
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<b style="background-color: #d9ead3;">PROCEDIMENTO</b></div>
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Il procedimento è davvero semplice; basterà <u>tagliare</u> l'ANGURIA (o MINI anguria) <u>dalla parte più corta</u> e di uno spessore di circa 2 centimetri.</div>
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In questa operazione aiutatevi con un coltello lungo.</div>
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Una volta ritagliato lo spessore la mettete su un vassoio o piatto capiente e tagliate l'anguria in tanti <b style="background-color: #fce5cd;">spicchi</b>, come appunto fosse una pizza.</div>
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A parte preparate tanta <b>frutta</b> colorata di stagione, la pulite e la tagliate. Vi suggerisco di tagliare la frutta utilizzando anche le formine (quelle per i biscotti) in modo creare diverse forme come cuori o stelle.<br />
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Lo <b>yogurt</b> (o <b>gelato</b>) potete distribuirlo direttamente sulla fetta oppure potete metterlo in un contenitore nel quale potrete, poi, andare a PUCCIARE le <b style="background-color: #d9ead3;">FETTE</b> di ANGURIA.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8TqpkrUeuBF5z2lEeDhn7IOG4-0uHwq4hm-TobLxCozTbWYJvXyXvVfFWjkHu9-jWQ7I4O-FSXVtSKF3Jz5pQYCFZ2ZyoM31m0jKiJQoUulUvjKcbY8zwtgD-v38DE5aoth9FJat5zzf/s1600/1563437804313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="716" data-original-width="720" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8TqpkrUeuBF5z2lEeDhn7IOG4-0uHwq4hm-TobLxCozTbWYJvXyXvVfFWjkHu9-jWQ7I4O-FSXVtSKF3Jz5pQYCFZ2ZyoM31m0jKiJQoUulUvjKcbY8zwtgD-v38DE5aoth9FJat5zzf/s320/1563437804313.jpg" width="320" /></a></div>
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Aggiungete ora la frutta fresca, le <b style="background-color: #d0e0e3;">erbe aromatiche</b>, la <b>frutta secca</b> come <u>noci o pinoli</u> e (sempre molto scenico e buono) il <b>cioccolato fondente</b> (o tagliato a pezzetti o fuso). </div>
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Come vi dicevo la PIZZA ANGURIA <u>può essere personalizzata</u> come vi pare e piace.</div>
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Diventa anche una <b style="background-color: #f4cccc;">frizzante TORTA per un PARTY</b>...sia di bambini che di adulti. :-)</div>
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Non mi rimane che augurare a tutti una simpatica <b style="background-color: #d9d2e9;">MERENDA o COLAZIONE</b> con la PIZZA ANGURIA più buona che ci sia! </div>
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<i>UnoSpicchioDiMelone</i></div>
Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.com5tag:blogger.com,1999:blog-6206497081530384987.post-62926732489321039782019-07-17T06:00:00.000+02:002019-07-17T06:00:07.433+02:00VISITA e DEGUSTAZIONE in FATTORIA - PODERE LE FORNACI GREVE IN CHIANTI - TOSCANA <div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyA46E5ULAyt_vEo5v5koSmXvUmrNh5DE1JBwxjOFTmDMbIhHKIhATESXvDk8KwEPACLGJc5VdSjhyOMGs_EDQUkPRP3ni0PmTMf1TLU4WzKA38yChyKpXxBhEa9qTwJyGsRS2Z2xdzB9E/s1600/1563304271763.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="859" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyA46E5ULAyt_vEo5v5koSmXvUmrNh5DE1JBwxjOFTmDMbIhHKIhATESXvDk8KwEPACLGJc5VdSjhyOMGs_EDQUkPRP3ni0PmTMf1TLU4WzKA38yChyKpXxBhEa9qTwJyGsRS2Z2xdzB9E/s640/1563304271763.jpg" width="512" /></a></div>
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Volete passare un <u>bella e gradevole giornata</u> in <b style="background-color: #d9ead3;">mezzo alla natura</b> e, magari, degustando ottimi prodotti e imparando cose nuove?</div>
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Beh allora il <b style="background-color: #f4cccc;">PODERE LE FORNACI</b> a <b style="background-color: #d0e0e3;">GREVE IN CHIANTI</b> è il posto che fa per voi.</div>
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E' a<u>dattissimo ad accogliere</u> persone, famiglie, studenti, passanti...insomma, è un luogo per tutti, anche per chi non ama i formaggi.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopzlNE_arwhCnvW0zCelTnbFOH6xRy9ixSOh7T3s6MV3Ea-lKzZCSOYeG3SS5_QOeiS0Wr0KfXmaR9OYGRYKNbGnmS-Vc8RsjDCdXQ8rW-3-PZiMkf8LyXG2Rhd_UciRLjD-TrAhJBanb/s1600/1563304312744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1075" data-original-width="861" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopzlNE_arwhCnvW0zCelTnbFOH6xRy9ixSOh7T3s6MV3Ea-lKzZCSOYeG3SS5_QOeiS0Wr0KfXmaR9OYGRYKNbGnmS-Vc8RsjDCdXQ8rW-3-PZiMkf8LyXG2Rhd_UciRLjD-TrAhJBanb/s640/1563304312744.jpg" width="512" /></a></div>
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Sì, perché il PODERE le FORNACI ha un meraviglioso (e abbastanza unico) allevamento di <b style="background-color: #fff2cc;">CAPRE CAMOSCIATE delle ALP</b>I e, con il latte di questi simpatici animali, producono <b style="background-color: #d9ead3;">formaggi </b>veramente speciali.</div>
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Il PODERE le FORNACI ha un <u>laboratorio</u> a regola d'arte in cui si producono formaggi seguendo la tradizione ed i segreti che, ogni azienda, ha.<br />
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Io ho avuto modo di <u>visitare</u> il laboratorio, di vedere tutti i passaggi necessari per produrre i formaggi attraverso la <u>piacevole guida</u> che offre Michele, uno dei titolari della fattoria.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJjJ0NqWu6-FDHf0paB6rjNTcaQl2BFLZ5edIL7HqUhE6F6se9-eIlJGl2dXLi4YFMhP8h1e6frr72LUsfvgh4cZOcpM_wlTTNiAi9VL6KnQaBIG_sbe9uJF-SeRowfyC0HCRxOnWKJgld/s1600/1563304416861.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1076" data-original-width="870" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJjJ0NqWu6-FDHf0paB6rjNTcaQl2BFLZ5edIL7HqUhE6F6se9-eIlJGl2dXLi4YFMhP8h1e6frr72LUsfvgh4cZOcpM_wlTTNiAi9VL6KnQaBIG_sbe9uJF-SeRowfyC0HCRxOnWKJgld/s320/1563304416861.jpg" width="258" /></a></div>
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Michele conosce bene la sua materia prima e tutto ciò che è necessario per ottenere un prodotto finito davvero di estrema qualità.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xH-5FJhUWRaY4PMGmCbp0Xfan433ghlw8CCKwx2UY9m6KqZWHSFE3H8H9kzear4_7WZHIm4lRAlSpQBXozwWuBP8jCyQvK8jXpq9dcxwuxsEIolnf7xfMXNsLJp1j66W07I0WrDcifcQ/s1600/1563305056621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1076" data-original-width="856" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xH-5FJhUWRaY4PMGmCbp0Xfan433ghlw8CCKwx2UY9m6KqZWHSFE3H8H9kzear4_7WZHIm4lRAlSpQBXozwWuBP8jCyQvK8jXpq9dcxwuxsEIolnf7xfMXNsLJp1j66W07I0WrDcifcQ/s640/1563305056621.jpg" width="508" /></a></div>
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Dopo la visita in laboratorio è possibile andare a visitare l'allevamento delle caprette e, se siete fortunati come me, potete <b>prendere in braccio anche un dolcissimo cucciolo</b>.</div>
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Non potete che innamorarvi di quel posto.</div>
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Il PODERE le FORNACI è immerso nella natura più selvaggia del CHIANTI e la loro produzione (e autoproduzione) è in <u>pieno rispetto della natura</u>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ7-hgZs9tbcBouuUuxDC5XLoI9z37h2RHjKFH2dChWuspKVpPw_XH_8QhonhrETC_rWjbmgRTI1fydC_DYjJeTviCyvJe_sFGhTH0LM8bJ2cOMDaLONxfFI7v2F5D-jY__A70dDLdUiA1/s1600/1563304387014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1073" data-original-width="856" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ7-hgZs9tbcBouuUuxDC5XLoI9z37h2RHjKFH2dChWuspKVpPw_XH_8QhonhrETC_rWjbmgRTI1fydC_DYjJeTviCyvJe_sFGhTH0LM8bJ2cOMDaLONxfFI7v2F5D-jY__A70dDLdUiA1/s640/1563304387014.jpg" width="510" /></a></div>
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In questa FATTORIA troverete tutto in splendida sintonia.</div>
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E' una gita che consiglio assolutamente a tutti, i bambini amano questi posti "fuori dal comune" ma...vi assicuro che stupiranno moltissimo anche voi adulti :-)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg12k-gdjUop0jvqMcrO7rpfrQv5GLm5dMVfN1G4GFXjzmE9dTyhTyZx-Kk_r8FgYAaTTqB37LTM_id-tZrmKMfRMByFY7IPimf4nmnAwZtEvOUeynnYVXcjF9n9HWVQ94fhYGcIvZxcMr0/s1600/1563304346425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="859" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg12k-gdjUop0jvqMcrO7rpfrQv5GLm5dMVfN1G4GFXjzmE9dTyhTyZx-Kk_r8FgYAaTTqB37LTM_id-tZrmKMfRMByFY7IPimf4nmnAwZtEvOUeynnYVXcjF9n9HWVQ94fhYGcIvZxcMr0/s640/1563304346425.jpg" width="512" /></a></div>
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Io, per prima, mi sono stupita ed innamorata...soprattutto dopo aver assaggiato i formaggi, sono troppo buoni! Davvero introvabili!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy6-dyvEJyXGHVzQ7XhffjXkEI-km4QxiJXwRfRAtHMO-l6F-Ikj76IOxx2xQF0CnG6p-JEEZdhl1XiljTZt4D57OZP87TR0YclNUVJN40zV5JbrQ74sOOIQSS1oWmZ5xT43y2lZkKI-Cz/s1600/1563304827909.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1073" data-original-width="852" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy6-dyvEJyXGHVzQ7XhffjXkEI-km4QxiJXwRfRAtHMO-l6F-Ikj76IOxx2xQF0CnG6p-JEEZdhl1XiljTZt4D57OZP87TR0YclNUVJN40zV5JbrQ74sOOIQSS1oWmZ5xT43y2lZkKI-Cz/s640/1563304827909.jpg" width="508" /></a></div>
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Infatti, provate a dire quanti ne ho portati a casa? :-) O meglio...quanti me ne sono mangiata assieme ai miei amici di <b style="background-color: #d9ead3;">CHIANTI COOKING EXPERIENCE</b>...perché sono sempre loro che mi fanno conoscere i posti più belli di tutta la <b style="background-color: #f4cccc;">TOSCANA</b>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSinpiBaQ_4aXgQVPhY4bC4oBD1imMEnpSMwQpe6Wg993qzIPIwuS15e5B6-2IfCB4vUGzeGm5BEogJxaQjcqsWuS7Gjm2QViayNChcChKMJIxHiOzsU6V9bGqBhPantPL9IMCBZZkZuG/s1600/1563304851023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="854" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSinpiBaQ_4aXgQVPhY4bC4oBD1imMEnpSMwQpe6Wg993qzIPIwuS15e5B6-2IfCB4vUGzeGm5BEogJxaQjcqsWuS7Gjm2QViayNChcChKMJIxHiOzsU6V9bGqBhPantPL9IMCBZZkZuG/s640/1563304851023.jpg" width="512" /></a></div>
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Vi lascio il link del PODERE per contattarli e prendere appuntamento per una <b style="background-color: #d9d2e9;"><u>visita con degustazione </u></b>in fattoria<b style="background-color: #d9d2e9;"><u> →</u></b></div>
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<a href="http://www.poderelefornaci.it/index.html#.XSyXgOgzbIU">http://www.poderelefornaci.it/index.html#.XSyXgOgzbIU</a></div>
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Inoltre, vi lascio anche il link dei miei amici <b style="background-color: red;">CHIANTI COOKING EXPERIENCE</b> nel caso vogliate anche voi farvi contagiare dal loro spirito saggio e vacanziero :-)</div>
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<a href="http://www.chianticookingexperience.com/">http://www.chianticookingexperience.com/</a></div>
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Seguite su INSTAGRAM l'hashtag <b style="background-color: #cfe2f3;">#UnoSpicchioInChianti</b></div>
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Non mi rimane che augurare a tutti...una <b>buona GITA immersi nella bellezza del CHIANTI</b>.</div>
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<i>UnoSpicchioDiMelone</i></div>
Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.com3tag:blogger.com,1999:blog-6206497081530384987.post-21048525660314217732019-07-15T12:45:00.000+02:002019-07-15T12:45:04.074+02:00DOVE MANGIARE UN'OTTIMA PIZZA IN TOSCANA e OLTRE - SPIAZZA LA PIZZA - IL FOOD TRUCK della PIZZA <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtpMjbuwf5T8RXtOT9pYbCr1i_oSLIZJ0Q9s0GlgmSuRcVOQXVUQEkqr0SM66ByGUlLAUog7DCVncIxtxWu1ezEWy7QVZTV9QOvKrGZbYas3_YGW0waf0SnifgZuur6crN8dbjROgExDiP/s1600/1563186294464.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1073" data-original-width="858" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtpMjbuwf5T8RXtOT9pYbCr1i_oSLIZJ0Q9s0GlgmSuRcVOQXVUQEkqr0SM66ByGUlLAUog7DCVncIxtxWu1ezEWy7QVZTV9QOvKrGZbYas3_YGW0waf0SnifgZuur6crN8dbjROgExDiP/s640/1563186294464.jpg" width="510" /></a></div>
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La PIZZA è il cibo degli Dei. </div>
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<u>Simbolo orgogliosissimo</u> del <b>MADE in ITALY</b> e apprezzato in TUTTO il MONDO, la PIZZA conquista grandi e piccini senza alcun ripensamento.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHenzBBdWu0GDUXJbeZ4uP-ylwj2OIR47xxiuQRviQvlFOgpjJWLfISO_86eFAlbBL1uasuQauOIwN-jM2OfWurk-QJNaw1j-1mk5-OYacMXzkgI4kC88WQjO4fXjWQDZUfEqv7_pih2_7/s1600/1563186251569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="858" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHenzBBdWu0GDUXJbeZ4uP-ylwj2OIR47xxiuQRviQvlFOgpjJWLfISO_86eFAlbBL1uasuQauOIwN-jM2OfWurk-QJNaw1j-1mk5-OYacMXzkgI4kC88WQjO4fXjWQDZUfEqv7_pih2_7/s640/1563186251569.jpg" width="512" /></a></div>
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Però, non sempre è facile mangiare una BUONA PIZZA, soprattutto per noi ITALIANI che la conosciamo bene e non ci accontentiamo più! O meglio, abbiamo tanti gusti personali: c'è a chi gli piace alta, bassa, secca, tirata...eccetera.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZgDEHFwukz4j9qxepadunRXQotZYWvhSBkS45Z7avGzJtwVSNiFxSQRDhuvFScspxlpashYmFX7XoVcjHJd9_8voDSO3BTqN-5tVjEXdW2YDU_XZgDMNaZmXaz04ZWbWaphAax1NQm1kr/s1600/1563186351823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1074" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZgDEHFwukz4j9qxepadunRXQotZYWvhSBkS45Z7avGzJtwVSNiFxSQRDhuvFScspxlpashYmFX7XoVcjHJd9_8voDSO3BTqN-5tVjEXdW2YDU_XZgDMNaZmXaz04ZWbWaphAax1NQm1kr/s640/1563186351823.jpg" width="508" /></a></div>
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L'importante, secondo me, è che la PIZZA sia <b style="background-color: #d9ead3;">DIGERIBILE al 100%</b> e che sia fatta da ingredienti di qualità.</div>
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Detto questo, quando si va in posti nuovi, magari in vacanza, spesso ci si domanda: <span style="background-color: #ead1dc;">DOVE POSSO MANGIARE UN'OTTIMA PIZZA?</span></div>
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Beh, se la vostra meta turistica è LA <b style="background-color: #fce5cd;">TOSCANA</b>, allora ve lo posso dare io un suggerimento! </div>
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Ebbene sì vi consiglio gli amici di <b style="background-color: #f4cccc;">SPIAZZA LA PIZZA</b> che, in collaborazione con <a href="http://www.chianticookingexperience.com/">CHIANTI COOKING EXPERIENCE</a>, vi faranno assaggiare un'ottima PIZZA...NON SOLO IN TOSCANA, ma DOVE VORRETE!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsFdyLuByNNXlrIsg5-TVMbWDFF826N6xruw3ednvMx2NDQieXXkaKFL26EZTp5e7SsdxyuXK3KTZ0J_ujHpII8hLcGh-kKSCBoacU55UxYBvqJlnWYrkPHsroXdg52_vg-l2Q2MHgKlv/s1600/1563186182290.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1074" data-original-width="855" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsFdyLuByNNXlrIsg5-TVMbWDFF826N6xruw3ednvMx2NDQieXXkaKFL26EZTp5e7SsdxyuXK3KTZ0J_ujHpII8hLcGh-kKSCBoacU55UxYBvqJlnWYrkPHsroXdg52_vg-l2Q2MHgKlv/s640/1563186182290.jpg" width="508" /></a></div>
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Proprio così, SPIAZZA si muove con una sorta di <b style="background-color: #cfe2f3;">FOOD TRUCK</b>, un F<b>ORNO RIGOROSAMENTE A LEGNA</b> nel quale vi cuoceranno le pizze più buone di sempre.</div>
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L'<b style="background-color: #d9ead3;">IMPASTO</b> della PIZZA di SPIAZZA è davvero speciale, fatto solo con <u>farina di prima scelta</u> e la lievitazione è naturale in modo da non farvi avere alcun problema di digestione.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAAwnmnUFAe9m1WvVWzmwYUXGaMkKGRVX9Xbo57c2qUPxyHQvV73ehxESwBZKKzVddclo3fzA0iBd5L2McBqCaTy0sZ2Kf2nwX7pKehv2GpUmA-LIi70-GRihvcEcT1hoRN3xqmJ3tAGnH/s1600/IMG_20190628_184004_912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="833" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAAwnmnUFAe9m1WvVWzmwYUXGaMkKGRVX9Xbo57c2qUPxyHQvV73ehxESwBZKKzVddclo3fzA0iBd5L2McBqCaTy0sZ2Kf2nwX7pKehv2GpUmA-LIi70-GRihvcEcT1hoRN3xqmJ3tAGnH/s320/IMG_20190628_184004_912.jpg" width="166" /></a></div>
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Inoltre, vi propongono sempre <b style="background-color: #d9d2e9;">GUSTI molto alternativi</b>, spesso ricchi di VERDURE e LEGUMI, ma anche insaccati, formaggi e creme o pesti speciali.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkylrHwauG_dtkw-N7YxEaHq3Z_fT7cHciweitzasi5pzGyn9kABXDLyVjHHmfWCuFmiawxlcuksCo2rfult4yiR0k6mAKacj6Uw7uczgp5TwxrPQmxnI8xwHaAFB9-AhJiROrqvnq4PZ7/s1600/1563186224160.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1073" data-original-width="856" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkylrHwauG_dtkw-N7YxEaHq3Z_fT7cHciweitzasi5pzGyn9kABXDLyVjHHmfWCuFmiawxlcuksCo2rfult4yiR0k6mAKacj6Uw7uczgp5TwxrPQmxnI8xwHaAFB9-AhJiROrqvnq4PZ7/s640/1563186224160.jpg" width="510" /></a></div>
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Io vi suggerisco assolutamente di contattarli a questo <b>numero di telefono</b> </div>
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<a class="fl r-iJG3rJK4I1qU" data-number="+393776801494" data-pstn-out-call-url="" data-rtid="iJG3rJK4I1qU" data-ved="2ahUKEwjfuruA0rbjAhXBrHEKHaucCh8QkAgoADAWegQIExAD" href="https://www.google.com/search?q=chianti+cooking+experience&oq=chianti+coo&aqs=chrome.1.69i57j35i39j0l4.3570j0j4&sourceid=chrome&ie=UTF-8#" jsaction="r.oVdbr2mIpA8" jsl="$t t-6xg4lalHw8M;$x 0;" style="background-color: white; color: #1a0dab; cursor: pointer; font-family: arial, sans-serif; font-size: small;" title="Chiama tramite Hangouts">377 680 1494</a> o visitando il loro <b>sito internet</b> <a href="http://www.chianticookingexperience.com/it/">http://www.chianticookingexperience.com/it/</a> o attraverso </div>
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<b>e-mail</b> <span style="background-color: #fff2cc; color: #828c93; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, "Lucida Grande", sans-serif; font-size: 13px;"><b>info@chianticookingexperience.com</b></span></div>
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Gli amici di SPIAZZA LA PIZZA li trovate tutti i venerdì con il loro FOOD TRUCK della PIZZA al <a href="http://www.arcifirenze.it/circoli/circolo-arci-la-romola/">CIRCOLO ARCI LA ROMOLA</a> vicino a SAN CASCIANO VAL DI PESA, un <b>circolino favoloso situato in una LOCATION davvero meravigliosa</b>!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEbNzQ7J_DDlkKDMLsfp92XyrT29pS2SM5A4ValPDeH-WLpgP5XGqgpYfcff88Fe2wotv3JEPwG3mc66AmbTCeUdsW7wxQe6vhnY51uRGWEdtxfO5tetE6noWYwnWvBvCG4Dlxew8_iGsG/s1600/IMG_20190628_205450_468.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="833" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEbNzQ7J_DDlkKDMLsfp92XyrT29pS2SM5A4ValPDeH-WLpgP5XGqgpYfcff88Fe2wotv3JEPwG3mc66AmbTCeUdsW7wxQe6vhnY51uRGWEdtxfO5tetE6noWYwnWvBvCG4Dlxew8_iGsG/s640/IMG_20190628_205450_468.jpg" width="332" /></a></div>
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Non perdetevi un posto così bello, una pizza così buona e, perchè no...se volete organizzare una <b style="background-color: #f4cccc;">FESTA PRIVATA</b> o un <b style="background-color: #d9ead3;">EVENTO</b>, gli amici di <b style="background-color: #d9d2e9;">SPIAZZA</b> e <b><span style="background-color: #fff2cc;">COOKING CHIANTI EXPERIENCE</span><span style="color: #fff2cc;"> </span></b>sono le persone che fanno per voi e saranno molto lieti di darvi il miglior servizio.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM9_2KylNEH44-3EBVJM8Q9y9Ad4Q71mROLcVhZm3FoG8UHtSHN_koD8-Be-oQ5M93Hi3KZyZl2hLqFdoPa50p2M9eIj5esKc5iQbR3rF73a7BQb2lN09q9OgOeJdj8EaZDY5NuH5ebsX8/s1600/1563186414390.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1074" data-original-width="859" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM9_2KylNEH44-3EBVJM8Q9y9Ad4Q71mROLcVhZm3FoG8UHtSHN_koD8-Be-oQ5M93Hi3KZyZl2hLqFdoPa50p2M9eIj5esKc5iQbR3rF73a7BQb2lN09q9OgOeJdj8EaZDY5NuH5ebsX8/s320/1563186414390.jpg" width="255" /></a></div>
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Non mi rimane che augurare a tutti..BUONA PIZZA <u>in TOSCANA e OLTRE</u> con SPIAZZA LA PIZZA!</div>
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UnoSpicchioDiMelone</div>
Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.com10tag:blogger.com,1999:blog-6206497081530384987.post-37446148255072604172019-07-13T12:00:00.000+02:002019-07-13T12:00:11.023+02:00CARPACCIO di POLPO e MELA PINOVA VAL VENOSTA con Pesto di Rucola - GLUTEN FREE<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMM4CVqKD6wSDLYkPaOnKnXJfiHl0PzLDyCIb05r22UGZuKB1ciHXxPxzZzMFw6smA-J8FKooQYI5d_ZysLB-q3LtwQpINEYHKs5SOxOSZyxfcL-w7245bELJK8tN3VDNF5j9qYYaaFXDa/s1600/1561552463648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="718" data-original-width="567" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMM4CVqKD6wSDLYkPaOnKnXJfiHl0PzLDyCIb05r22UGZuKB1ciHXxPxzZzMFw6smA-J8FKooQYI5d_ZysLB-q3LtwQpINEYHKs5SOxOSZyxfcL-w7245bELJK8tN3VDNF5j9qYYaaFXDa/s640/1561552463648.jpg" width="504" /></a></div>
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Il CARPACCIO di POLPO e MELA PINOVA VAL VENOSTA con Pesto di Rucola <u>è un piatto decisamente estivo e decisamente facile da preparare</u>.</div>
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La MELA <a href="https://www.vip.coop/it/mele-amici/pinova/16-1778.html">PINOVA </a> ha un sapore acceso e frizzante ed è ottima anche nella versione salata.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJYQ1Ajxoa-LW8xZY5uy2f1dG_6ki7hf8PlVeG_xfNHYqGbD2V_4M0hUjAoc23UwfJQIRqy8qhPjgGZr-5v0yNrxtySojguYppaWVXnwbQslBwdHEeog07G3o5jpx-UQuYtUEJrj6z8Rb5/s1600/1561552421555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="713" data-original-width="571" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJYQ1Ajxoa-LW8xZY5uy2f1dG_6ki7hf8PlVeG_xfNHYqGbD2V_4M0hUjAoc23UwfJQIRqy8qhPjgGZr-5v0yNrxtySojguYppaWVXnwbQslBwdHEeog07G3o5jpx-UQuYtUEJrj6z8Rb5/s640/1561552421555.jpg" width="512" /></a></div>
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La MELA PINOVA tagliata fine fine, come appunto un <u>carpaccio</u>, assieme al carpaccio di polpo è veramente ma veramente ottima, provare per credere! :-)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2I3WPLmwC3vJyU0rV9_KqDbyeUksjCqMptM5DyOAPryGb0o20cqWDfC1WPusnrdUGrSxWkI4I7lldgND0AlSetRbcVuwrKGCx8fTY0oq9_D1cI23Gr0UT4mxtiBI_WsKcTzrKdbonVRQz/s1600/1561552591711.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="714" data-original-width="568" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2I3WPLmwC3vJyU0rV9_KqDbyeUksjCqMptM5DyOAPryGb0o20cqWDfC1WPusnrdUGrSxWkI4I7lldgND0AlSetRbcVuwrKGCx8fTY0oq9_D1cI23Gr0UT4mxtiBI_WsKcTzrKdbonVRQz/s640/1561552591711.jpg" width="508" /></a></div>
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Il TOCCO FINALE è il PESTO DI RUCOLA, un pesto molto <u>aromatico</u> che lascia una nota semi piccante.</div>
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Il <b style="background-color: #d9ead3;">PESTO DI RUCOLA</b>, se non lo trovate già pronto in vasetto, potete tranquillamente preparalo voi a casa unendo in un mixer olio extravergine, parmigiano e pecorino, pinoli, (se gradite aglio) e rucola.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxQdh0Usk5TmJ5MEgZPyc5noZl-7tkZO68b5xgulTyg-ZlNyNXwGumvLXVZsRvBLRHYSOWbg9rftRlVxwHXloBs7TLEF0q9Pwl6oPdVCkFvwZHIWwGQWgTfOJYCrzaj95iLWqr8YueWCT/s1600/1561552694083.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="715" data-original-width="720" height="634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxQdh0Usk5TmJ5MEgZPyc5noZl-7tkZO68b5xgulTyg-ZlNyNXwGumvLXVZsRvBLRHYSOWbg9rftRlVxwHXloBs7TLEF0q9Pwl6oPdVCkFvwZHIWwGQWgTfOJYCrzaj95iLWqr8YueWCT/s640/1561552694083.jpg" width="640" /></a></div>
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Il procedimento è decisamente identico al classico PESTO di BASILICO. </div>
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Il <b style="background-color: #cfe2f3;">CARPACCIO di POLPO</b> lo trovate ormai in vaschetta in tutti i supermercati oppure dal pescivendolo.</div>
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Ed anche la <b style="background-color: #fce5cd;">MELA PINOVA</b> è facile da trovare in tutti i banchi dell'ortofrutta! :-)</div>
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Questo PIATTO sorprenderà tutti e, oltre ad essere light e gustosissimo, è anche adatto agli intolleranti al glutine essendo <b style="background-color: #fff2cc;">GLUTEN FREE</b>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExWvI2ZXuHR6vUaLqj3j_G7DR-QIbz4H4gO0H1Iae0dLoLjyc9CFQuF4-CFsFnn1eDUJFgDTZ6vaeQNzPGkHtch7McBQc81N_Oz-ZybZFUp7zW95eTeYO9Qu9G760rDwvK3f4ilSdonN5/s1600/1561552718880.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="710" data-original-width="573" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExWvI2ZXuHR6vUaLqj3j_G7DR-QIbz4H4gO0H1Iae0dLoLjyc9CFQuF4-CFsFnn1eDUJFgDTZ6vaeQNzPGkHtch7McBQc81N_Oz-ZybZFUp7zW95eTeYO9Qu9G760rDwvK3f4ilSdonN5/s640/1561552718880.jpg" width="516" /></a></div>
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<span style="background-color: #fff2cc;">INGREDIENTI</span></div>
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200 g di CARPACCIO di POLPO</div>
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1 mela PINOVA VAL VENOSTA</div>
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2 cucchiai di PESTO di RUCOLA</div>
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1 limone bio</div>
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q.b. di sale e pepe</div>
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<span style="background-color: #d9ead3;">PROCEDIMENTO</span></div>
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Prendete un vassoio e stendere il carpaccio di POLPO.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0sA3XCnPzfzaFMRzapzeewggavJFAHd8RvWWkMZbZJNt9UiGDvjaYFK5NJYgTKF3DKpngYIGE_LI2nlX64yNQFayld5-w0H6RI_spxPAjLE3o-ejhifuGoJTqa-whcGqRGXkDHQ5cUNkc/s1600/1561552810006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="713" data-original-width="569" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0sA3XCnPzfzaFMRzapzeewggavJFAHd8RvWWkMZbZJNt9UiGDvjaYFK5NJYgTKF3DKpngYIGE_LI2nlX64yNQFayld5-w0H6RI_spxPAjLE3o-ejhifuGoJTqa-whcGqRGXkDHQ5cUNkc/s320/1561552810006.jpg" width="255" /></a></div>
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Prendete la <b>PINOVA</b> e tagliatela fine fine, come un carpaccio.</div>
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Stendete le fette di <b style="background-color: #f4cccc;">MELA PINOVA</b> sul carpaccio di polpo ed aggiungete un pizzico di sale, pepe e succo di limone.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqOHHZ1kz7UhQeW8aVhY_0cBQu2bv0pJ3sT6rqTuHdEg7Sxmv9kAIm5uYotCBY-F9SWbVtnSUkkOMel8j1usE_yiQppW_MUsuxSXdfXn_L79oBEjmoieIIcNGvvLLwMKlMQhOzOx1-uNnx/s1600/1561552620097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="715" data-original-width="568" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqOHHZ1kz7UhQeW8aVhY_0cBQu2bv0pJ3sT6rqTuHdEg7Sxmv9kAIm5uYotCBY-F9SWbVtnSUkkOMel8j1usE_yiQppW_MUsuxSXdfXn_L79oBEjmoieIIcNGvvLLwMKlMQhOzOx1-uNnx/s320/1561552620097.jpg" width="254" /></a></div>
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Non vi rimane che aggiungere il <b>TOCCO FINALE</b>, ovvero il PESTO DI RUCOLA e, se gradite, anche la RUCOLA FRESCA.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1B10aT3dX5eKWcvlngt9KP0VEHWOYen5Bd2XmK9JIelQc4-1YaH5MeI6KobeEF8Fy7TPSQhSvXaJTCGigrSRehnhyphenhyphenqnwIRMJe_l3w_doZFosCK_b5v5WacdnlS2qnY_cOGyWVdF3P8zsI/s1600/1561552754419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="713" data-original-width="566" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1B10aT3dX5eKWcvlngt9KP0VEHWOYen5Bd2XmK9JIelQc4-1YaH5MeI6KobeEF8Fy7TPSQhSvXaJTCGigrSRehnhyphenhyphenqnwIRMJe_l3w_doZFosCK_b5v5WacdnlS2qnY_cOGyWVdF3P8zsI/s640/1561552754419.jpg" width="508" /></a></div>
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E a me non rimane che augurare a tutti BUON PRANZO light e gluten free con gli <span style="background-color: #f4cccc;">AMICI DELLA VAL VENOSTA</span>.</div>
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<i>UnoSPICCHIOdiMELONE</i></div>
Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.com4tag:blogger.com,1999:blog-6206497081530384987.post-66323123496697241532019-05-05T06:00:00.000+02:002019-05-05T06:00:04.907+02:00CAPPESANTE con GRATIN croccante ALLA CURCUMA <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0vHn2pg_6fLIpHkVHyzMvv9VWe45pZh7UFMelbnWXpvO1CSwHJC1rpZXQJ3P5zNsvAQjt5K4qUQ-y0NRrwihhjL1Ua0ORmoOH1F1xMLTu2QFen0ptRuWeehrwHGmoOjsNk2T4SZRf6hwd/s1600/1556564276474.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="854" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0vHn2pg_6fLIpHkVHyzMvv9VWe45pZh7UFMelbnWXpvO1CSwHJC1rpZXQJ3P5zNsvAQjt5K4qUQ-y0NRrwihhjL1Ua0ORmoOH1F1xMLTu2QFen0ptRuWeehrwHGmoOjsNk2T4SZRf6hwd/s640/1556564276474.jpg" width="508" /></a></div>
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<br />
Le <b style="background-color: #fff2cc;">CAPPESANTE
con GRATIN croccante ALLA CURCUMA</b> sono
facilissime e velocissime da preparare.</div>
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Anche
se si ha sempre molta fretta nel preparare da mangiare è bene, comunque, <u>privilegiare
cibi sani e gustosi</u>, che combacino con le esigenze di tutti: <i>grandi e piccini</i>.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNm4j-fMClvkgd4VNDPjmXeCOTwyCxOdLxua-hxyGuyFdDqdYPQBbi5WtJPp03KRUJLFoDVXMU-O1wS88wzlHPei3E2Bn0wn0_ygFy5pY9aXJ0qnLLJHg38z3jJak5hZ6UR7Arx2Cax6d/s1600/1476803787178.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="639" data-original-width="640" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNm4j-fMClvkgd4VNDPjmXeCOTwyCxOdLxua-hxyGuyFdDqdYPQBbi5WtJPp03KRUJLFoDVXMU-O1wS88wzlHPei3E2Bn0wn0_ygFy5pY9aXJ0qnLLJHg38z3jJak5hZ6UR7Arx2Cax6d/s400/1476803787178.jpg" width="400" /></a></div>
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Le CAPPESANTE,
infatti, sono dei <b>molluschi pregiati</b>; si trovano sia nel <b>Mar Mediterraneo</b> che nel
<b>Mar Adriatico</b>.</div>
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Le
CAPPESANTE contengono <u>meno colesterolo</u> rispetto ad altri molluschi e sono <u>ricche
di sali minerali</u>.<o:p></o:p></div>
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Le
CAPPESANTE con GRATEN alla <b style="background-color: #fce5cd;">CURCUMA</b> sono un qualcosa di spettacolare; infatti,
le CAPPESANTE gratinate sono sempre buonissime e l’abbinamento con la CURCUMA è
perfetto.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXlGd-EQR-_cEjcrpTk24hXaB0Nk8yKMAmNYikHmv4auuQ726IhnpajpustpYHOruSQiwgV9X7Uqr_pyHRSxKUtccm7jZjXpFE0-dsNo7qcRPOo9CU8_ioo4NRNaeUv3ETmnOWSjwR04Zm/s1600/1476803735642.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="635" data-original-width="640" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXlGd-EQR-_cEjcrpTk24hXaB0Nk8yKMAmNYikHmv4auuQ726IhnpajpustpYHOruSQiwgV9X7Uqr_pyHRSxKUtccm7jZjXpFE0-dsNo7qcRPOo9CU8_ioo4NRNaeUv3ETmnOWSjwR04Zm/s400/1476803735642.jpg" width="400" /></a></div>
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La <b>CURCUMA</b>,
come ormai tutti sapete, è una <span style="background-color: #d0e0e3;">spezia</span> dalle <u>mille virtù</u>.</div>
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<o:p></o:p></div>
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<br /></div>
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La
virtù principale in assoluto della CURCUMA è che <b style="background-color: #d9ead3;">purifica il fegato</b>.<o:p></o:p></div>
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Inoltre,
la CURCUMA, ha un <u>sapore gradevole</u> NON dominante e, per questo, si abbina benissimo
alle CAPPESANTE.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaVUq9ybFBgW0xhCxqEA0hWPnJAWzi7ico2IgSb9b626BSpaEFFXHdS6epwAoxaKRZ95mQZMjp803d2k7MUJGAvGkom7fCYYqL-F7C1EGMdX_Pn1zc61v4RitKfq5SzjqT8tpWHJFoyEiS/s1600/1556564247219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1073" data-original-width="854" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaVUq9ybFBgW0xhCxqEA0hWPnJAWzi7ico2IgSb9b626BSpaEFFXHdS6epwAoxaKRZ95mQZMjp803d2k7MUJGAvGkom7fCYYqL-F7C1EGMdX_Pn1zc61v4RitKfq5SzjqT8tpWHJFoyEiS/s640/1556564247219.jpg" width="508" /></a></div>
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<b style="background-color: #fff2cc;">INGREDIENTI</b><o:p></o:p></div>
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12 CAPPESANTE<o:p></o:p></div>
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80 g
di pangrattato<o:p></o:p></div>
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50 g
di parmigiano reggiano<o:p></o:p></div>
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1
cucchiaio di curcuma in polvere<o:p></o:p></div>
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q.b.
di olio extra vergine<o:p></o:p></div>
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q.b.
di sale e di pepe<o:p></o:p></div>
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q,b
di erbe aromatiche<o:p></o:p></div>
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<b style="background-color: #ead1dc;">PROCEDIMENTO</b><o:p></o:p></div>
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Unite
in un <u>contenitore</u> pangrattato, parmigiano reggiano e curcuma.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMU7t4WfI3FTB6_fYJ8RH42iUWtha-r21EprypL_rnxLksakwDuxohM1RrqMXHzApdyWOm9JHtaod0PnvNYa3Tw4OOHTCWGNHsPQ7pmziTR81prh14FD1Ob-x1xZQIs3pL5eK9CAZrcGxw/s1600/1556564352510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1071" data-original-width="856" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMU7t4WfI3FTB6_fYJ8RH42iUWtha-r21EprypL_rnxLksakwDuxohM1RrqMXHzApdyWOm9JHtaod0PnvNYa3Tw4OOHTCWGNHsPQ7pmziTR81prh14FD1Ob-x1xZQIs3pL5eK9CAZrcGxw/s640/1556564352510.jpg" width="510" /></a></div>
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Mescolate
bene gli ingredienti, poi aggiungete un pizzico di pepe e l’olio.</div>
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<o:p></o:p></div>
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<b style="background-color: #d0e0e3;">N.B.</b> Il
sale, personalmente, preferisco aggiungerlo a fine cottura in modo da evitare
che le CAPPESANTE diventino DURE e GNICCOSE…penso mi abbiate capito. :-)<o:p></o:p></div>
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Come
<b style="background-color: #d9ead3;">ERBE AROMATICHE</b> potete scegliere quelle che più vi piacciono. Io adoro
utilizzarle fresche raccogliendole dal mio <b style="background-color: #d0e0e3;">ORTO IN BALCONE</b>.<o:p></o:p></div>
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Prendete
una TEGLIA da FORNO, mettete la CARTA da FORNO e <u>stendete</u> le CAPPESANTE dopo averle
lavate.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNCCdk9UBXeU8gm1eGqPDJc1M-QV0n99gBR3fsG3353s2AZIBDizM5yJldQqbbGURG0-wwiRQrz6U6qh1VlIVkBVdv3Goxe-oNrmoXouZu_51mM3Kbpxgx0AmoChyWnGnHEOIPx7Q2wWC/s1600/1556564328167.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1071" data-original-width="859" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNCCdk9UBXeU8gm1eGqPDJc1M-QV0n99gBR3fsG3353s2AZIBDizM5yJldQqbbGURG0-wwiRQrz6U6qh1VlIVkBVdv3Goxe-oNrmoXouZu_51mM3Kbpxgx0AmoChyWnGnHEOIPx7Q2wWC/s640/1556564328167.jpg" width="512" /></a></div>
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<u>Aggiungete</u>
ad ogni CAPPESANTE il composto. A me piace essere ABBONDANTE.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_YNABJ-yzwkRkkxrc1ngOaxgKiIZs4ofzH-0kRqAUukDAe3JjSVqOJ0XuFIhs6Go9DAuW-MPDEpU9y4OY4b-SLcxljITqHExKOBaOfuCkdfiBDkES-U3I0SWOjMomntk1W2naBkG6J4d/s1600/1556564213650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1074" data-original-width="859" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_YNABJ-yzwkRkkxrc1ngOaxgKiIZs4ofzH-0kRqAUukDAe3JjSVqOJ0XuFIhs6Go9DAuW-MPDEpU9y4OY4b-SLcxljITqHExKOBaOfuCkdfiBDkES-U3I0SWOjMomntk1W2naBkG6J4d/s640/1556564213650.jpg" width="510" /></a></div>
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<o:p></o:p></div>
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Concludete
la TEGLIA con tantissimi CIUFFI di ERBE AROMATICHE (timo, origano, ANETO…ma anche
<b>MENTA</b>).</div>
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<o:p></o:p></div>
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Infornate
le vostre CAPPESANTE (<u>forno preriscaldato</u>) a 200/220°C per circa 15/20 minuti o
per lo meno finchè non le vedete belle <b style="background-color: #f4cccc;">dorate</b>.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpo1nDElCZv49VykVOXVxaOwVapH1S1tr-qiCgaXJ7C31SlqnWKH6Hf6snU3i7V75SKYZdHhWccRGBgR5DLcatEA-XIsxFSJ99N7badl4EWs1ORUGMQSL84ZWLwNpPEpgtMbjo8Jwt3TB/s1600/1556564187287.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1078" data-original-width="859" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpo1nDElCZv49VykVOXVxaOwVapH1S1tr-qiCgaXJ7C31SlqnWKH6Hf6snU3i7V75SKYZdHhWccRGBgR5DLcatEA-XIsxFSJ99N7badl4EWs1ORUGMQSL84ZWLwNpPEpgtMbjo8Jwt3TB/s640/1556564187287.jpg" width="508" /></a></div>
<u><br /></u>
<u>Ora
potete</u> sfornare e <u>SALARE</u> le CAPPESANTE.</div>
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<o:p></o:p></div>
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Io
adoro utilizzare il SALE DOLCE di CERVIA, magari quello AROMATIZZATO alle ALGHE…una
vera bontà.<o:p></o:p></div>
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Non
mi rimane che augurare a tutti…tante buonissime <b style="background-color: #fce5cd;">CAPPESANTE con GRATIN croccante
ALLA CURCUMA</b>.</div>
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<i>unospicchiodimelone</i><o:p></o:p></div>
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Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.com43tag:blogger.com,1999:blog-6206497081530384987.post-90005539614788619622019-04-16T06:00:00.000+02:002019-04-16T06:00:01.879+02:00QUADROTTI di POLENTA con PECORINO dolce e OSOLEMIO CLAI<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQYzQgo0-d_kvZsQD_pNYUOMBNbsKEkgfGKsbnluxtfiYXh0VgSVM8ignIUqMwWCeNAwVSEG54UwMx_Gj0vEUWdXBrfTESlsq-trLg84hob0ny1pE52xu2vMRC0jk8ETFtLMaDIFQ9uMD/s1600/1555338119007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="860" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQYzQgo0-d_kvZsQD_pNYUOMBNbsKEkgfGKsbnluxtfiYXh0VgSVM8ignIUqMwWCeNAwVSEG54UwMx_Gj0vEUWdXBrfTESlsq-trLg84hob0ny1pE52xu2vMRC0jk8ETFtLMaDIFQ9uMD/s640/1555338119007.jpg" width="512" /></a></div>
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I
<b style="background-color: #fff2cc;">QUADROTTI di POLENTA</b> con <b>PECORINO</b> dolce e <b style="background-color: #fce5cd;">OSOLEMIO CLAI</b> sono SFIZIOSISSIMI e
VELOCISSIMI da REALIZZARE.</div>
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<o:p></o:p></div>
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Velocissimi
perché si utilizza la FARINA di MAIS per POLENTA ISTANTANEA e si aggiunge
semplicemente una <b style="background-color: #cfe2f3;">DADOLATA</b> di SALAME OSOLEMIO di CLAI SALUMI ed una DADOLATA di
PECORICO DOLCE.<o:p></o:p></div>
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Quante
volte abbiamo mangiato la <u>POLENTA con la SALSICCIA</u>? <u>SALSICCIA e FUNGHI</u>? O
addirittura <u>SALSICCIA e FAGIOLI</u>? <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWSwz51Vy_AuDPHHvty0R8QzHL27rZAFHRNLBQd3AsRC4r2_IbUtgm2zkT_JKFeTC4keAzGrMpBMME0LU6lzp5Ets9ENT1o4HcnFJu8mKn4m1is-ZLGMEB8Zmj6o5fML-sWlltyxEyOuiS/s1600/1555338047401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="853" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWSwz51Vy_AuDPHHvty0R8QzHL27rZAFHRNLBQd3AsRC4r2_IbUtgm2zkT_JKFeTC4keAzGrMpBMME0LU6lzp5Ets9ENT1o4HcnFJu8mKn4m1is-ZLGMEB8Zmj6o5fML-sWlltyxEyOuiS/s640/1555338047401.jpg" width="510" /></a></div>
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La
POLENTA è un piatto che scalda la <b>TAVOLA</b>, un piatto avvolgente, una coccola
universale! Vi assicuro che, in abbinamento con il <b style="background-color: #fce5cd;">SALAME OSOLEMIO</b> di CLAI
SALUMI ed il PECORICO DOLCE la coccola è assicurata.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQPqmMi83n3HPdUwdrfDnrQ9BKigMP2bkELXjxgkguDd7YRD0ZDpYZb-ZsxSGD0WUNLnvHcqJaPlM3DA1trrKdXmNx22y8XswD6ZYR8m6h43xvpZAz0N7HVP4k4Il_TE3ylBWLsbwxBx9-/s1600/1555337882542.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1069" data-original-width="858" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQPqmMi83n3HPdUwdrfDnrQ9BKigMP2bkELXjxgkguDd7YRD0ZDpYZb-ZsxSGD0WUNLnvHcqJaPlM3DA1trrKdXmNx22y8XswD6ZYR8m6h43xvpZAz0N7HVP4k4Il_TE3ylBWLsbwxBx9-/s640/1555337882542.jpg" width="512" /></a></div>
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<o:p></o:p></div>
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<o:p> </o:p>Se la
dividete in <b style="background-color: #ead1dc;">QUADROTTI</b> diventa un ottimo e comodo finger food e, nel caso ve ne
avanzi un po’…beh, questi QUADROTTI di POLENTA saranno ancora più buoni, il
giorno dopo, <b>ARROSTITI </b><u>su una padella antiaderente</u>.</div>
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<o:p></o:p></div>
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Inoltre,
questa ricetta è perfetta anche per chi è <b>intollerante al GLUTINE</b>! Perché la
FARINA di MAIS è naturalmente priva di glutine ed i PRODOTTI CLAI (vi lascio
<a href="http://www.clai.it/prodotti/">QUI</a>) il link garantiscono tutti l’assenza di glutine! Meglio di così!<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXc4QoXRqPgS3vjKZSRhJK51IeY7pmOuhT0nLPZ9waAn0R64RWZCoyczvYCYcm-Nlc79RdzRbiCKqOo-q1u3SSA1SzG7SjK2dS7TGGvbq-XElkS_mbpkpVyixYycSdp5yWqqI4vqv1CTYe/s1600/1555337794775.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1076" data-original-width="858" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXc4QoXRqPgS3vjKZSRhJK51IeY7pmOuhT0nLPZ9waAn0R64RWZCoyczvYCYcm-Nlc79RdzRbiCKqOo-q1u3SSA1SzG7SjK2dS7TGGvbq-XElkS_mbpkpVyixYycSdp5yWqqI4vqv1CTYe/s640/1555337794775.jpg" width="510" /></a></div>
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<o:p> </o:p>Non
vi rimane che leggere le righe sucessive dove verranno spiegati i semplici
passaggi per portare in tavola questi QUADROTTI pieni di BONTA’!</div>
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<o:p></o:p></div>
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<o:p> </o:p> </div>
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<b style="background-color: #d9ead3;">INGREDIENTI</b><o:p></o:p></div>
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250 g
di FARINA di MAIS per POLENTA ISTANTANEA<o:p></o:p></div>
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120 g
di pecorino dolce<o:p></o:p></div>
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6/7
fette di <a href="http://www.clai.it/">SALAME OSOLEMIO CLAI SALUMI</a><o:p></o:p></div>
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200
ml di latte<o:p></o:p></div>
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800
ml di acqua<o:p></o:p></div>
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<b style="background-color: #ead1dc;">PROCEDIMENTO</b><o:p></o:p></div>
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Tagliate
a dadini sia il SALAME OSOLEMIO CLAI SALUMI…<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdG8BgpzMnAB67ywjBVqaY8lMqN87Mv64ZiweBolAxRNoRxZsB80FePj9CRL8ngvc6qcG1bOqYxfSUt1GBJ_uZQdCVDH1-2_j01Vz8F_tsWD17tf0K1maq9xfPSpdgAu0XBdJ14lyysuNH/s1600/1555337730623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1071" data-original-width="853" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdG8BgpzMnAB67ywjBVqaY8lMqN87Mv64ZiweBolAxRNoRxZsB80FePj9CRL8ngvc6qcG1bOqYxfSUt1GBJ_uZQdCVDH1-2_j01Vz8F_tsWD17tf0K1maq9xfPSpdgAu0XBdJ14lyysuNH/s320/1555337730623.jpg" width="254" /></a></div>
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…che
il PECORINO DOLCE.<o:p></o:p></div>
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Prendete
una pentola antiaderente ed aggiungeteci la farina di mais. Iniziate ad
aggiungere <i>gradatamente</i> i 200 ml di latte ed i 800 ml di acqua.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWM-8Q7DTgYGEkgIJ_vAiUajlOxETMwJJ3rJx4Oiutr85ibD0bIVPwnZm1z1xrz-jtAj0Pq8QukXNwV_I1JvKGtkmEMPl-NuxN_TtbkyzE0-kzt1I1_4iV6tAm0rfG65yUhsu7YDPjT0d/s1600/1555337955367.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="859" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWM-8Q7DTgYGEkgIJ_vAiUajlOxETMwJJ3rJx4Oiutr85ibD0bIVPwnZm1z1xrz-jtAj0Pq8QukXNwV_I1JvKGtkmEMPl-NuxN_TtbkyzE0-kzt1I1_4iV6tAm0rfG65yUhsu7YDPjT0d/s640/1555337955367.jpg" width="512" /></a></div>
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<o:p> </o:p>Mescolate
molto bene e portate ad ebollizione la POLENTA. Nel frattempo <i>aggiungete</i> la
DADOLATA sia di PECORINO che di SALAME OSOLEMIO CLAI.</div>
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<o:p></o:p></div>
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<u>Non
ho aggiunto SALE</u> poiché c’è già il pecorino ed il salame, <i>ma voi siete
liberissimi di farlo</i>.<o:p></o:p></div>
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Quando
vedete che la polenta è asciutta, la distendete su un TAGLIERE di LEGNO grande.
<u>Livellate e lasciate raffreddare</u>.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlXYbUblJ0dGsJI3kIBoHalJDBvurDnHCMExrsFBuUbPVnCjKw3m0IcQkMp1QhLIhsjUea_tso8IuSSCiBpLaynupYxpJi5x8wOv6nQsRKuTz6n_W3LPFpRcpbs4rroAn2KoCjafRFYbT/s1600/1555338021204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="855" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlXYbUblJ0dGsJI3kIBoHalJDBvurDnHCMExrsFBuUbPVnCjKw3m0IcQkMp1QhLIhsjUea_tso8IuSSCiBpLaynupYxpJi5x8wOv6nQsRKuTz6n_W3LPFpRcpbs4rroAn2KoCjafRFYbT/s640/1555338021204.jpg" width="510" /></a></div>
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Appena
si è raffreddata potete, con l’aiuto del coltello, tagliare dei QUADROTTI e
servire in tavola.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF7Moxnsu04wlTzqeN_b3F6y0XvxoKd1q0wpf-ctC1-l8AYTkGgffgJ_mDoNxSSNJOqBVM_nBSvDPcvp5zfJc8zS3twzTmnLJEix3vJgjcNoRHpoaZYdlQKyz8aa4Lh6I6n7h0GLHB6_G0/s1600/1555338076074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="857" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF7Moxnsu04wlTzqeN_b3F6y0XvxoKd1q0wpf-ctC1-l8AYTkGgffgJ_mDoNxSSNJOqBVM_nBSvDPcvp5zfJc8zS3twzTmnLJEix3vJgjcNoRHpoaZYdlQKyz8aa4Lh6I6n7h0GLHB6_G0/s640/1555338076074.jpg" width="510" /></a></div>
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Questi
QUADROTTI di POLENTA sono <u>deliziosi anche il giorno dopo</u> (magari ARROSTITI su
una padella antiaderente) e, vi dico una cosa…sono o<span style="background-color: #fff2cc;">ttimi anche a COLAZIONE</span>!
:-)</div>
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<o:p></o:p></div>
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Non
mi rimane che augurarvi TANTI ECCEZIONALI <b style="background-color: #f4cccc;">QUADROTTI a TUTTI!<o:p></o:p></b></div>
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<i>unospicchiodimelone</i><o:p></o:p></div>
<br />Uno Spicchio Di Melonehttp://www.blogger.com/profile/15898582365262288214noreply@blogger.com20