tag:blogger.com,1999:blog-71439038265072754532024-03-13T15:15:06.263+01:00La Pozione SegretaRicette senza glutineValentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.comBlogger463125tag:blogger.com,1999:blog-7143903826507275453.post-371897380841601822019-12-30T08:30:00.000+01:002019-12-30T08:30:12.861+01:00Polpette di merluzzo con maionese al limone<div class="separator" style="clear: both; text-align: center;">
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<b>Ingredienti: </b></div>
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<u>Per le polpette</u></div>
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1 confezione cuori di merluzzo</div>
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2 patate </div>
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2 uova</div>
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2 cucchiai pangrattato + q.b. per la panatura</div>
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4 cucchiai grana grattugiato</div>
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Prezzemolo q.b.</div>
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Erba cipollina q.b.</div>
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Sale q.b.</div>
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Farina (per me di riso) q.b.</div>
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Latte q.b.</div>
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Olio di semi q.b.</div>
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<u>Per la maionese</u></div>
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4 cucchiai maionese</div>
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Succo di 1 limone</div>
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Erba cipollina q.b.</div>
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<b>Procedimento:</b></div>
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Sbucciare le patate e tagliarle a tocchetti, quindi cuocerle a vapore assieme al merluzzo per 15/20 minuti.</div>
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Impastare con la planetaria e il gancio a foglia le patate il merluzzo unendo sale, erba cipollina, prezzemolo, 2 cucchiai dipangrattato, grana e 1 uovo per qualche minuto (se non avete la planetaria potete farlo con il bimby, un robot da cucina o a mano, in questo caso abbiate cura di schiacciare le patate e sminuzzare il merluzzo prima di impastare. Formare delle palline (io mi sono aiutata con un dosagelato) e passarle nella farina, nell'uovo (io l'ho sbattuto con del latte perché avevo l'ultimo e temevo non bastasse) e nel pangrattato, quindi friggerle.</div>
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Per la maionese l'ho semplicemente mischiata con dell'erba cipollina e il succo di 1 limone.</div>
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<br />Valentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.com6tag:blogger.com,1999:blog-7143903826507275453.post-54332907623304893202019-12-23T08:30:00.000+01:002019-12-23T08:30:01.945+01:00Repost - Cookies di anna Moroni<div class="separator" style="clear: both; text-align: center;">
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<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<span style="background-color: white; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px;"><span style="font-family: "georgia" , "times new roman" , serif;">Questi sono i miei cookies preferiti in assoluto, li ho provati con cioccolato al latte e nocciole e con cioccolato al latte e noci, con cioccolato fondente e mandorle e con cioccolato bianco e pistacchi (i miei preferiti) e non deludono mai, ho quindi deciso di ripostare la ricetta che avevo pubblicato nel lontano 2012 <a href="https://lapozionesegreta.blogspot.com/2012/03/cookies-di-anna-moroni.html?m=1">qui</a>.</span></span><br />
<span style="background-color: white; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px;"><span style="font-family: "georgia" , "times new roman" , serif;">Potete sbizzarrirvi negli abbinamenti cioccolato-frutta secca e trovare così anche voi il vostro preferito!</span></span><br />
<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><span style="font-family: "georgia" , "times new roman" , serif;">Ingredienti:</span></b><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">250g farina</span><span style="font-family: "georgia" , "times new roman" , serif;"> (io ho usato Nutrifree pane</span><span style="font-family: "georgia" , "times new roman" , serif;">)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">150g burro</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">100g zucchero</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">100g zucchero di canna</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">½ bustina di lievito*</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 pizzico di sale</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 uovo</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">100g di cioccolato* (al latte, fondente, biancon ecc.)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">100g frutta secca (nocciole, noci, mandorle, pistacchi, ecc.)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Procedimento:</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mischiare farina, burro, zucchero, sale, lievito e vanillina.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Unire l’uovo, il cioccolato tagliato a cubetti grossolanamente e la frutta secca tritata anch'essa grossolanamente.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Formare delle palline da riporre su una teglia distanziate l'una dall'altra (durante la cottura si allargano) e cuocerle a 180° per 20 minuti circa (io se le vedo troppo molle perché l'impasto è stato lavorato molto o se fa caldo le faccio riposare un po'in frigorifero prima di infornarle).</span></div>
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<span style="font-family: "georgia";"><u>*Per i celiaci:</u> controllare che lievito e cioccolato riportino la dicitura "senza glutine" sulla confezione.</span></div>
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Valentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.com1tag:blogger.com,1999:blog-7143903826507275453.post-70084191229274882382019-12-16T08:30:00.001+01:002019-12-16T08:30:03.683+01:00Focaccine/Ciabatte al miglio con salsa di pomodoro e origano con la Zero-Glu<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span><span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredienti: </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><u>Per le focaccine/ciabatte</u></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">300g acqua</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">10g olio EVO o di semi di girasole</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cucchiaino sale</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">35g farina di miglio (per me autoprodotta)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">300g farina Nutrifree pane</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3g lievito secco</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cucchiaino zucchero</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><u>Per il condimento</u></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Salsa di pomodoro q.b.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Origano q.b.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Olio EVO q.b.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><b>Procedimento:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Inserire gli ingredienti seguendo l'ordine nella MDP e avviare il programma n.18 impasto, al termine del programma dividere l'impasto in 4 parti e disporlo negli stampi (se non avete gli stampi doppi basta prepararlo già steso e disposto su un tagliere), condire con qualche cucchiaino di salsa di pomodoro, dell'origano e un filo d'olio, quindi cuocere con il programma n.20 lievitazione e cottura ciabatte e panini crosta media.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>Valentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.com0tag:blogger.com,1999:blog-7143903826507275453.post-66341011776940770532019-12-09T08:30:00.000+01:002019-12-09T08:30:00.264+01:00Crumble plumcake alla panna acida<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-C1nIfL0HLlo/XaNHPF39ARI/AAAAAAAAHLE/91lPQ6At0BoFCAf-2d0pKcaf-mFbtP57QCNcBGAsYHQ/s1600/Photo_1570459118260.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-C1nIfL0HLlo/XaNHPF39ARI/AAAAAAAAHLE/91lPQ6At0BoFCAf-2d0pKcaf-mFbtP57QCNcBGAsYHQ/s400/Photo_1570459118260.jpg" width="400" /></a></div>
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Ricetta presa da <a href="https://www.goodhousekeeping.com/uk/food/recipes/a536975/blueberry-and-sour-cream-loaf/">qui</a> e modificata.</div>
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<b>Ingredienti:</b></div>
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<u>Per il plumcake</u></div>
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2 uova</div>
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170g zucchero</div>
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200g panna acida</div>
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50g olio di semi di girasole</div>
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200g farina Nutrifree dolci</div>
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5g lievito per dolci</div>
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<u>Per lo streusel</u></div>
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50g burro</div>
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30g zucchero</div>
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85g farina Nutrifree dolci o Nutrifree pane</div>
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<br /></div>
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<b>Procedimento:</b></div>
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Per il plumcake mischiare le uova con lo zucchero, la panna acida, l'olio semi e la farina (io ho messo tutto nella planetaria per un paio di minuti con la frusta a foglia) versare in uno stampo per plumcake precedentemente oliato e infarinato. </div>
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Per lo streusel impastare a mano il burro con lo zucchero e la farina fino ad ottenere delle briciole, quindi disporle sulla superficie dell'impasto del plumcake.</div>
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Cuocere a 180° per 1 ora circa.</div>
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<a href="https://1.bp.blogspot.com/-HejiuJ53kFY/XaNKuOXjhRI/AAAAAAAAHLc/fpmNTevjn-A7d0c8fI4N3aRV-26UrXc2gCNcBGAsYHQ/s1600/Photo_1570459125569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://1.bp.blogspot.com/-HejiuJ53kFY/XaNKuOXjhRI/AAAAAAAAHLc/fpmNTevjn-A7d0c8fI4N3aRV-26UrXc2gCNcBGAsYHQ/s400/Photo_1570459125569.jpg" width="300" /></a></div>
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Valentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.com1tag:blogger.com,1999:blog-7143903826507275453.post-62835828770913317662019-12-02T08:30:00.000+01:002019-12-02T08:30:00.908+01:00Farina di miglio e farina di quinoa con il bimby<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-6uYniY3sLQE/XaND3SMdc4I/AAAAAAAAHK0/eEgrWIXoFNgNidK_YG5p0eZBLvBo9jG-ACNcBGAsYHQ/s1600/Photo_1570980414999.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://1.bp.blogspot.com/-6uYniY3sLQE/XaND3SMdc4I/AAAAAAAAHK0/eEgrWIXoFNgNidK_YG5p0eZBLvBo9jG-ACNcBGAsYHQ/s400/Photo_1570980414999.jpg" width="300" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Sempre più celiaci cercano di inserire nella loro dieta cereali o psudocereali naturalmente privi di glutine. Non essendo un amante dei succitati cereali o pseudocereali, avendone acquistati per assaggiarli, mi sono ritrovata in casa una quantità di miglio e quinoa inutilizzati che non mi andava davvero di buttare, ma che con l'aiuto del bimby sono riuscita a trasformare in farine che aggiungo ai mix per pane quando panifico e devo dire con risultati davvero ottimi.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredienti:</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Miglio o quinoa in chicchi (io ho provato con questi due, ma potete scegliere voi quale preferite)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Procedimento:</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Lavare accuratamente il miglio o la quinoa, scolarli e adagiarli su una teglia da forno rivestita di carta forno, tostare quindi per 60 minuti a 100°, quindi fare raffreddare completamente. Quando i cicchi saranno freddi inserirli nel bimby e tritarli a velocità 10 per 2 minuti (io ho inserito 200g circa per volta). </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">C'è un gran risparmio e anche una bella soddisfazione ad autoprodursi le farine.</span></div>
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Valentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.com0tag:blogger.com,1999:blog-7143903826507275453.post-35429802677300758642019-11-25T08:30:00.000+01:002019-11-25T08:30:00.575+01:00Biscotti alle nocciole<br />
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<a href="https://1.bp.blogspot.com/-ZS_eONbZW9k/XaThHx863aI/AAAAAAAAHSA/VxRU96zSnREv0UF6jtPqxPDZA33dtvqywCNcBGAsYHQ/s1600/Photo_1571080124626.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-ZS_eONbZW9k/XaThHx863aI/AAAAAAAAHSA/VxRU96zSnREv0UF6jtPqxPDZA33dtvqywCNcBGAsYHQ/s400/Photo_1571080124626.jpg" width="400" /></a></div>
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<strong><span style="border: none 1.0pt; font-family: "adamina" , "serif"; padding: 0cm;"><br /></span></strong></div>
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<strong><span style="border: none 1.0pt; font-family: "adamina" , "serif"; padding: 0cm;">Ingredienti:</span></strong></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina" , "serif";">500g farina (per me senza glutine
Nutrifree multiuso)<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina" , "serif";">200/225g burro<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina" , "serif";">200/225g zucchero<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina" , "serif";">250g nocciole tritate (o altra frutta
secca)<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina" , "serif";">2 uova<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina" , "serif";">1 bustina lievito per dolci<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<em style="outline: 0px;"><u><span style="border: none 1.0pt; font-family: "adamina" , "serif"; font-style: normal; padding: 0cm;">Per guarnire</span></u></em><i style="mso-bidi-font-style: normal;"><u><span style="font-family: "adamina" , "serif";"><o:p></o:p></span></u></i></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina" , "serif";">Cioccolato al latte, bianco e fondente
fusi<o:p></o:p></span></div>
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<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<strong><span style="border: none 1.0pt; font-family: "adamina" , "serif"; padding: 0cm;">Procedimento: </span></strong><span style="font-family: "adamina" , "serif";"><o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina" , "serif";">Io ho usato il bimby, ho quindi tritato
le nocciole a velocità 10 fino ad ottenere un trito non troppo fine, ho poi
inserito i restanti ingredienti e azionato a velocità 5 fino ad amalgamare
tutto (in alternativa impastare insieme fino ad ottenere un impasto omogeneo),
ho finito di impastare su una spianatoia, ho creato dei salsicciotti (se troppo
morbidi fare riposare prima in frigo o per velocizzare in freezer) da cui ho
tagliato i biscotti con l’aiuto di un coltello (metodo collaudato per quando si
va di fretta!), se volete un effetto zig zag in superficie come nella foto
sotto rigarli con una forchetta o tagliarli con un coltello a zig zag. Volendo,
prima del taglio, i salsicciotti possono essere passati nello zucchero semolato
o nello zucchero di canna. Se volete dei biscotti più carini potete utilizzare
il metodo classico del mattarello e degli stampini. Con queste dosi ne ho
ricavati circa 35. Li ho disposti su una teglia ricoperta di carta forno e li
ho infornati in forno preriscaldato a 180° fino a cottura. Appena raffreddati
li ho decorati con del cioccolato fuso.<o:p></o:p></span>
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<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<iframe avadv="avadv-2" frameborder="0" height="0" marginheight="0" marginwidth="0" scrolling="no" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; height: 0px; max-width: 100%; width: 0px;" width="0">
</iframe>
<span style="font-family: "adamina" , "serif";">Con questi biscotti spazio alla
fantasia, potete utilizzare la frutta secca che preferite, io ho usato le
nocciole, ma vanno bene anche mandorle, noci o pistacchi. Sono buonissimi
semplici da inzuppare nel latte o decorati come i miei per un dopo cena
sfizioso. È anche possibile sostituire una parte di farina con del cacao o
aggiungere all’impasto delle gocce di cioccolato o del cioccolato a pezzetti.
Che aspettate? Non vi resta che provarli!<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<em><u><span style="border: none 1.0pt; font-family: "adamina" , "serif"; font-style: normal; padding: 0cm;">Per
i celiaci:</span></u></em><span style="font-family: "adamina" , "serif";"> controllate
che lievito e cioccolato siano inseriti in prontuario o riportino la dicitura
“senza glutine”.<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-_j-1sl98HQg/XaViwRQ14nI/AAAAAAAAHT0/k6hVYgZvlnQszAkzqq1RIwPx9hmUEQrMgCNcBGAsYHQ/s1600/Photo_1571080046639.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-_j-1sl98HQg/XaViwRQ14nI/AAAAAAAAHT0/k6hVYgZvlnQszAkzqq1RIwPx9hmUEQrMgCNcBGAsYHQ/s400/Photo_1571080046639.jpg" width="400" /></a></div>
<br />Valentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.com2tag:blogger.com,1999:blog-7143903826507275453.post-61641251417731647242019-11-18T08:30:00.000+01:002019-11-18T08:30:01.734+01:00Sbrisolona mantovana<br />
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<a href="https://1.bp.blogspot.com/-KmaX1SsbfZc/XaTge0OxAZI/AAAAAAAAHRg/tFXp_UxKj-M2fESrIM66ceKkVtKpzXQswCNcBGAsYHQ/s1600/Photo_1571083161940.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-KmaX1SsbfZc/XaTge0OxAZI/AAAAAAAAHRg/tFXp_UxKj-M2fESrIM66ceKkVtKpzXQswCNcBGAsYHQ/s400/Photo_1571083161940.jpg" width="400" /></a></div>
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<span style="font-family: adamina, serif;">La sbrisolona mantovana è sicuramente tra
i miei dolci preferiti, burrosa, croccante, con quell’intenso gusto di mandorle
ve ne innamorerete.</span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">La mia versione è naturalmente una
sbrisolona mantovana senza glutine, ma per realizzarla oltre ad usare la farina
di mais potete sostituire il mio mix per dolci gluten free con una farina
glutinosa.<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">Ora non vi resta che provarla, buon
appetito!<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<strong><span style="border: none windowtext 1.0pt; font-family: "adamina","serif"; mso-border-alt: none windowtext 0cm; padding: 0cm;">Ingredienti:</span></strong><span style="font-family: "adamina","serif";"><o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">200g mandorle<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">200g farina (per me senza glutine
Nutrifree multiuso)<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">200g farina di mais fioretto<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">200g zucchero<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">200g burro<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">2 tuorli (o 1 uovo)<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<strong><span style="border: none windowtext 1.0pt; font-family: "adamina","serif"; mso-border-alt: none windowtext 0cm; padding: 0cm;">Procedimento:</span></strong><span style="font-family: "adamina","serif";"><o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">Tritare le mandorle grossolanamente e
impastare tutti gli ingredienti fino ad ottenere un crumble.<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<em><u><span style="border: none windowtext 1.0pt; font-family: "adamina","serif"; font-style: normal; mso-bidi-font-style: italic; mso-border-alt: none windowtext 0cm; padding: 0cm;">Con
il Bimby</span></u></em><i style="mso-bidi-font-style: normal;"><u><span style="font-family: "adamina","serif";"><o:p></o:p></span></u></i></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">Versare nel boccale tutti gli ingredienti
e impastare a vel. 5 fino ad ottenere un crumble.<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">Versare in una teglia ricoperta di carta
forno senza schiacciare troppo e cuocere a 180° per 40 minuti circa.<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-xyWIkcLgZdA/XaTgfGojLHI/AAAAAAAAHRo/R_yXz0aIqfcnwEB0iwey24PI_17LqOWfACNcBGAsYHQ/s1600/Photo_1571083164135.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-xyWIkcLgZdA/XaTgfGojLHI/AAAAAAAAHRo/R_yXz0aIqfcnwEB0iwey24PI_17LqOWfACNcBGAsYHQ/s400/Photo_1571083164135.jpg" width="400" /></a></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";"><br /></span></div>
<br />Valentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.com0tag:blogger.com,1999:blog-7143903826507275453.post-480657155847437382019-11-11T08:30:00.000+01:002019-11-11T08:30:06.159+01:00Fudge al cioccolato bianco e pistacchi<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-gCYkAjdgWBE/XaTgEIFW2HI/AAAAAAAAHRI/Wq_u4Sailpwbe_3QxmgF2Up2CMQZjwUxwCNcBGAsYHQ/s1600/Photo_1571079803932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-gCYkAjdgWBE/XaTgEIFW2HI/AAAAAAAAHRI/Wq_u4Sailpwbe_3QxmgF2Up2CMQZjwUxwCNcBGAsYHQ/s400/Photo_1571079803932.jpg" width="400" /></a></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<strong><span style="border: none windowtext 1.0pt; font-family: "adamina","serif"; mso-border-alt: none windowtext 0cm; padding: 0cm;">Ingredienti:</span></strong><span style="font-family: "adamina","serif";"><o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">300g cioccolato bianco*<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">200g latte condensato*<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">30g burro<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">100g pistacchi<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">Codette di cioccolato* (facoltative)<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<strong><span style="border: none windowtext 1.0pt; font-family: "adamina","serif"; mso-border-alt: none windowtext 0cm; padding: 0cm;">Procedimento:</span></strong><span style="font-family: "adamina","serif";"><o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">Sciogliere in un pentolino il cioccolato
a pezzetti con il latte condensato e il burro, quindi spegnere il fuoco e unire
i pistacchi, versare in una teglia ricoperta di carta forno (io ho cosparso la
superficie di codette di cioccolato) e fare raffreddare in frigo per qualche
ora, quindi tagliare a quadrotti e servire.<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-VCNU7sL06Ko/XaTgEeDzNtI/AAAAAAAAHRQ/0lYZdeE3NeIWOOJK-S9vCsICF19iA0Z5wCNcBGAsYHQ/s1600/Photo_1571079808697.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://1.bp.blogspot.com/-VCNU7sL06Ko/XaTgEeDzNtI/AAAAAAAAHRQ/0lYZdeE3NeIWOOJK-S9vCsICF19iA0Z5wCNcBGAsYHQ/s400/Photo_1571079808697.jpg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-6_Bzkj3fUao/XaTgEYhE7HI/AAAAAAAAHRM/8y2s7cXlJPIc1ne4fKRW_U0qN66Oi0xzACNcBGAsYHQ/s1600/Photo_1571079810875.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-6_Bzkj3fUao/XaTgEYhE7HI/AAAAAAAAHRM/8y2s7cXlJPIc1ne4fKRW_U0qN66Oi0xzACNcBGAsYHQ/s400/Photo_1571079810875.jpg" width="400" /></a></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<strong><u><span style="border: none windowtext 1.0pt; font-family: "adamina","serif"; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">*Per
i celiaci:</span></u></strong><span style="font-family: "adamina","serif";"> controllate
che latte condensato, cioccolato e codette siano inseriti in prontuario o
riportino la dicitura “senza glutine.<o:p></o:p></span></div>
<br />Valentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.com0tag:blogger.com,1999:blog-7143903826507275453.post-52124184356627529122019-11-04T08:30:00.000+01:002019-11-04T08:30:03.159+01:00Ciabatte senza glutine al grano saraceno con la Zero-Glu<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-sblcQNdMMQo/XaTfGCfjrfI/AAAAAAAAHQA/J-ACZX2RoXwkdapoCUfTR0yAVPkxuxW3QCNcBGAsYHQ/s1600/Photo_1571079496041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-sblcQNdMMQo/XaTfGCfjrfI/AAAAAAAAHQA/J-ACZX2RoXwkdapoCUfTR0yAVPkxuxW3QCNcBGAsYHQ/s400/Photo_1571079496041.jpg" width="400" /></a></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<strong><span style="border: none windowtext 1.0pt; font-family: "adamina","serif"; mso-border-alt: none windowtext 0cm; padding: 0cm;">Ingredienti (per 4 ciabatte):</span></strong><span style="font-family: "adamina","serif";"><o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">300g acqua<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">10g olio EVO<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">1/2 cucchiaino sale<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">285g farina per pane Nutrifree<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">50g farina di grano saraceno (per me
Nutrifree)<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">3g lievito secco (per me mastrofornaio)<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">1 cucchiaino zucchero<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<strong><span style="border: none windowtext 1.0pt; font-family: "adamina","serif"; mso-border-alt: none windowtext 0cm; padding: 0cm;">Procedimento :</span></strong><span style="font-family: "adamina","serif";"><o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">Inserire gli ingredienti nella macchina
del pane a avviare il programma n.18 impasto e lievitazione. Non appena
l’impasto è pronto oliare bene un tagliere grande e versavelo sopra, ungerlo
bene e dargli la forma di un rettangolo.<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-UpMspXaN4ug/XaTfGN8Wr0I/AAAAAAAAHQI/JZ5XMmvZmD8V7y_uFVGFdWDas_H3rR_vwCNcBGAsYHQ/s1600/Photo_1571079498538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-UpMspXaN4ug/XaTfGN8Wr0I/AAAAAAAAHQI/JZ5XMmvZmD8V7y_uFVGFdWDas_H3rR_vwCNcBGAsYHQ/s400/Photo_1571079498538.jpg" width="400" /></a></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">Dividerlo in 4 con una spatola.<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-29aQVSKoowg/XaTfKKd6p6I/AAAAAAAAHQM/XVKnN0jMsF4hxuAF7qTlqn17N471NXiTQCNcBGAsYHQ/s1600/Photo_1571079501064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-29aQVSKoowg/XaTfKKd6p6I/AAAAAAAAHQM/XVKnN0jMsF4hxuAF7qTlqn17N471NXiTQCNcBGAsYHQ/s400/Photo_1571079501064.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-zJ4IC5OFGQM/XaTfKfE8zaI/AAAAAAAAHQQ/53R3tVZhu70ilmb7i4xNYRQxupsSsuHBgCNcBGAsYHQ/s1600/Photo_1571079503634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-zJ4IC5OFGQM/XaTfKfE8zaI/AAAAAAAAHQQ/53R3tVZhu70ilmb7i4xNYRQxupsSsuHBgCNcBGAsYHQ/s400/Photo_1571079503634.jpg" width="400" /></a></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">Prendere ogni quarto di impasto e
avvolgerlo su se stesso.<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-JfrVeKGo4xE/XaTfKc6HV_I/AAAAAAAAHQU/7vsqhZI2UyQVADkep87gs416un3Q4aQlwCNcBGAsYHQ/s1600/Photo_1571079603141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-JfrVeKGo4xE/XaTfKc6HV_I/AAAAAAAAHQU/7vsqhZI2UyQVADkep87gs416un3Q4aQlwCNcBGAsYHQ/s400/Photo_1571079603141.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-81zWpoXExfI/XaTfL99FxrI/AAAAAAAAHQY/bgD7z38WVxQTMYjtPSAiGI5O0kSjRPGigCNcBGAsYHQ/s1600/Photo_1571079605751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-81zWpoXExfI/XaTfL99FxrI/AAAAAAAAHQY/bgD7z38WVxQTMYjtPSAiGI5O0kSjRPGigCNcBGAsYHQ/s400/Photo_1571079605751.jpg" width="400" /></a></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">Poggiarlo con la piega verso il basso.<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-F2-pFxfaVAg/XaTfMcFgiwI/AAAAAAAAHQc/iWAa4Ugi2-c6PtsmmqZB96RXKdcu7VHYwCNcBGAsYHQ/s1600/Photo_1571079608290.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-F2-pFxfaVAg/XaTfMcFgiwI/AAAAAAAAHQc/iWAa4Ugi2-c6PtsmmqZB96RXKdcu7VHYwCNcBGAsYHQ/s400/Photo_1571079608290.jpg" width="400" /></a></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">Schiacciarlo con le dita in modo da
dargli la forma dello stampo della ciabatta.<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-1sanjm8mHWw/XaTfMzZkJ7I/AAAAAAAAHQg/WR3x92YunGEgs7lE89jQUzdACPJYP9v2ACNcBGAsYHQ/s1600/Photo_1571079610798.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-1sanjm8mHWw/XaTfMzZkJ7I/AAAAAAAAHQg/WR3x92YunGEgs7lE89jQUzdACPJYP9v2ACNcBGAsYHQ/s400/Photo_1571079610798.jpg" width="400" /></a></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";"><br /></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">Adagiarlo negli stampi per ciabatte
precedentemente oliati.<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-ZLKH1zrXUmg/XaTfNdGc-VI/AAAAAAAAHQk/RJy-T9Gsh6MY0SKjgP3pSsgHn0CReA_egCNcBGAsYHQ/s1600/Photo_1571079612907.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-ZLKH1zrXUmg/XaTfNdGc-VI/AAAAAAAAHQk/RJy-T9Gsh6MY0SKjgP3pSsgHn0CReA_egCNcBGAsYHQ/s400/Photo_1571079612907.jpg" width="400" /></a></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";"><br /></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">Cuocere con il programma n.20
lievitazione e cottura ciabatte e panini.<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">Io ho gli stampi doppi, per cui preparo
l’impasto negli stampi e 2 li conservo in frigo coperti dalla pellicola pronti
per essere cotti, ma se non avete gli stampi doppi basta preparare l’impasto
dandogli la forma e farlo riposare sul tagliere stesso in frigorifero, coperto
da pellicola, quando le prime 2 ciabatte avranno finito di cuocere basta dare
una leggera spennellata di olio allo stampo e adagiarvi sopra le ciabatte che
hanno riposato.<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-S4RJV6GOqKk/XaTfGL6nmdI/AAAAAAAAHQE/pUIUlM-4Fj0KRC0LNXaeMv2HS8TtNtadwCNcBGAsYHQ/s1600/Photo_1571079493898.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-S4RJV6GOqKk/XaTfGL6nmdI/AAAAAAAAHQE/pUIUlM-4Fj0KRC0LNXaeMv2HS8TtNtadwCNcBGAsYHQ/s400/Photo_1571079493898.jpg" width="400" /></a></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
Valentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.com1tag:blogger.com,1999:blog-7143903826507275453.post-55578813926801513632019-10-28T08:30:00.001+01:002019-10-28T08:30:01.502+01:00Namelaka montata al cioccolato Kinder<div class="separator" style="clear: both; text-align: center;">
</div>
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<span style="font-family: adamina, serif;">Questa crema è ottima semplice, servita
in una coppetta come dolce al cucchiaio oppure per farcire una torta, in quanto
da montata ha una consistenza soda e compatta.</span></div>
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<strong><span style="border: none windowtext 1.0pt; font-family: "adamina","serif"; mso-border-alt: none windowtext 0cm; padding: 0cm;">Ingredienti: </span></strong><span style="font-family: "adamina","serif";"><o:p></o:p></span></div>
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<span style="font-family: "adamina","serif";">150g cioccolato kinder<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">85g latte (per me intero a lunga
conservazione)<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">5g glucosio<o:p></o:p></span></div>
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<span style="font-family: "adamina","serif";">2g gelatina un fogli<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">200g panna da montare<o:p></o:p></span></div>
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<strong><span style="border: none windowtext 1.0pt; font-family: "adamina","serif"; mso-border-alt: none windowtext 0cm; padding: 0cm;">Procedimento:</span></strong><span style="font-family: "adamina","serif";"><o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">Spezzettare il cioccolato e porlo in una
ciotola. Ammollare la gelatina in acqua fredda. Portare a bollore latte e
glucosio, quindi sciogliervi la gelatina e versarvi sopra il composto caldo
mescolando in modo da sciogliere il cioccolato, emulsionare con il minipimer e
aggiungere la panna fredda. Fare riposare in frigorifero 10/12 ore (io l’ho
preparata la sera per il giorno dopo), quindi montare e servire.<o:p></o:p></span></div>
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<strong><u><span style="border: none windowtext 1.0pt; font-family: "adamina","serif"; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">Per
i celiaci:</span></u></strong><span style="font-family: "adamina","serif";"> controllare
che cioccolato e gelatina siano inseriti in prontuario o riportino sulla
confezione la dicitura “senza glutine”.<o:p></o:p></span></div>
Valentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.com0tag:blogger.com,1999:blog-7143903826507275453.post-38702955793390155832019-10-21T08:30:00.000+02:002019-10-21T08:30:02.706+02:00Fudge al cioccolato fondente e nocciole<br />
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<b><span style="font-family: adamina, serif; font-size: 12pt;">Ingredienti:</span></b></div>
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<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">450g cioccolato fondente<o:p></o:p></span></div>
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<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">400g latte condensato<o:p></o:p></span></div>
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<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">60g burro<o:p></o:p></span></div>
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<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">100g nocciole intere tostate<o:p></o:p></span></div>
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<b><span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Procedimento:</span></b><span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p></o:p></span></div>
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<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Sciogliere in
un pentolino cioccolato e burro, togliere dal fuoco e unire il latte<o:p></o:p></span></div>
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<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">condensato e la
frutta secca. Versare in una teglia ricoperta di pellicola (io ho decorato con
codette di cioccolato sulla superficie) o di carta forno e fare raffreddare.
Tagliare a quadrotti e servire.<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-nFeh3TysPKo/XaTeNK8W_QI/AAAAAAAAHPg/70I7VSKyMW8Wb6dOl3hZYXvo9F6GkWpNgCNcBGAsYHQ/s1600/Photo_1571079799645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://1.bp.blogspot.com/-nFeh3TysPKo/XaTeNK8W_QI/AAAAAAAAHPg/70I7VSKyMW8Wb6dOl3hZYXvo9F6GkWpNgCNcBGAsYHQ/s400/Photo_1571079799645.jpg" width="300" /></a></div>
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<u><span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Per i celiaci:</span></u><b><span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> </span></b><span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">controllate che il cioccolato fondente e il latte condensato siano in
prontuario o riportino la.dicitura “senza glutine”.<o:p></o:p></span></div>
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Valentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.com1tag:blogger.com,1999:blog-7143903826507275453.post-77055950429649555492019-10-14T08:30:00.001+02:002019-10-14T22:59:07.015+02:00Salsa tonnata alle zucchine<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-ISC-LTvoZZc/XaQnyvH4m1I/AAAAAAAAHMQ/Lgz-zT4Mk_kEX0s9XmjO3Mrz4WwVrFqIQCNcBGAsYHQ/s1600/Photo_1571039069166.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-ISC-LTvoZZc/XaQnyvH4m1I/AAAAAAAAHMQ/Lgz-zT4Mk_kEX0s9XmjO3Mrz4WwVrFqIQCNcBGAsYHQ/s400/Photo_1571039069166.jpg" width="400" /></a></div>
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<strong><span style="border: none windowtext 1.0pt; font-family: "adamina","serif"; mso-border-alt: none windowtext 0cm; padding: 0cm;">Ingredienti: </span></strong><span style="font-family: "adamina","serif";"><o:p></o:p></span></div>
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<span style="font-family: "adamina","serif";">1 zucchina<o:p></o:p></span></div>
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<span style="font-family: "adamina","serif";">1 scalogno<o:p></o:p></span></div>
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<span style="font-family: "adamina","serif";">2 scatolette di tonno<o:p></o:p></span></div>
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<span style="font-family: "adamina","serif";">2 acciughe<o:p></o:p></span></div>
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<span style="font-family: "adamina","serif";">1 cucchiaio di maionese<o:p></o:p></span></div>
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<strong style="outline: 0px;"><span style="border: none windowtext 1.0pt; font-family: "adamina","serif"; mso-border-alt: none windowtext 0cm; padding: 0cm;">Procedimento: </span></strong><span style="font-family: "adamina","serif";"><o:p></o:p></span></div>
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<span style="font-family: "adamina","serif";">Lessare la zucchina con lo scalogno.
Inserire nel mixer la zucchina e gli altri ingredienti e frullare…et voila, la
salsa è pronta!<o:p></o:p></span></div>
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<span style="font-family: "adamina","serif";">Ottima su dei crostini o come
accompagnamento a verdure (io ci ho riempito un pomodoro).<o:p></o:p></span></div>
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Valentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.com1tag:blogger.com,1999:blog-7143903826507275453.post-92046151787666562202019-10-07T08:30:00.000+02:002019-10-14T22:28:52.771+02:00Ciabatte al grano saraceno con cipolla di Tropea e olive con la macchina del pane Zero-Glu<div class="separator" style="clear: both; text-align: center;">
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Queste ciabatte al grano saraceno con cipolla di Tropea e olive sono davvero buonissime, le ho portate a casa di amici per una cena e nessuno ha fatto caso che fossero senza glutine e le hanno mangiate tutti con gusto.<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredienti:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><u>Per l'impasto</u></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">375g acqua</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">40g olio di semi di girasole</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cucchiaino sale</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">50g farina di grano saraceno </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">200g farina Mix B Schar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">200g farina Fioreglut Caputo</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3,5g lievito secco (io uso Mastrofornaio Paneangeli che non necessita di attivazione)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cucchiaino zucchero</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><u>Per il condimento</u></span><br />
1 o 2 cipolle di Tropea<br />
12/16 olive<br />
Origano q.b.<br />
Olio EVO q.b.<br />
Sale q.b.<br />
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<b>Procedimento:</b><br />
Mettere gli ingredienti nella macchina del pane secondo l'ordine e avviare il programma n.2 (pane bianco senza glutine per ciabatte e panini). La macchina impasterà e farà lievitare, quindi emetterà un bip che indica che l'impasto è pronto per essere spostato negli stampi. Vi spiego come procedo io a questo punto: preparo un tagliere abbastanza grande e lo ungo abbondantemente con dell'olio di semi, con l'aiuto di un cucchiaio e una spatola lo trasferisco sul tagliere e con le mani unte, con delicatezza e senza sgonfiarlo, cerco di dargli una forma omogenea in modo da dividerlo in parti uguali tagliandolo con l'aiuto di una spatolina, in questo caso in 4 parti, quindi sempre sul tagliere unto lo appiattisco leggermente con le dita in modo da dargli la forma dello stampo (precedentemente unto con olio con l'aiuto di un pennello) nel quale lo inserisco.<br />
Tagliare la cipolla a fettine sottili e denocciolare le olive (io ho mischiato nere dolci e verdi di nocellara, ma potete utilizzare le olive che preferite), quindi tagliarle grossolanamente e condirvi le ciabatte, salare, cospargere di origano e versarvi sopra un filo d'olio.<br />
Inserire gli stampi, due per volta, nella macchina del pane e avviare il programma n.20 lievitazione e cottura ciabatte e panini crosta chiara o media.<br />
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Le 2 ciabatte che non saranno cotte subito vanno conservate in frigorifero coperte con pellicola fino al loro turno di cottura.<br />
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Se non avete gli stampi doppi come me non preoccupatevi, potete conservare le ciabatte già formate e condite su un tagliere in frigo coperte da pellicola e inserirle nello stampo al momento della cottura, ricordate che gli stampi vanno oliati nuovamente dopo una prima cottura, altrimenti il pane si staccherà con difficoltà.<br />
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<br />Valentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.com0tag:blogger.com,1999:blog-7143903826507275453.post-13150031354218260392019-09-30T08:30:00.001+02:002019-10-14T22:35:24.424+02:00Chiffon cake al cacao di Nigella Lawson<div class="recipe-ingredients" style="background-color: white; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
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<h3 class="ingredients-group-heading" style="letter-spacing: -1px; line-height: 1.25; margin: 0px 0px 10px; padding: 0px; text-align: left;">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="color: black; letter-spacing: -0.75pt;">Ingredienti:</span><span style="color: black; font-weight: normal; letter-spacing: -0.75pt;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black; letter-spacing: -0.75pt;"><u>Per la Chiffon Cake</u></span><span style="color: black; letter-spacing: -0.75pt;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black;">280 g <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">Farina</span> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">(Io ho usato farina senza glutine Nutrifree per dolci )</span></span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black;">2 cucchiai <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">Cacao Amaro</span></span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black;">250 g <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">Zucchero Semolato</span></span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black;">1 cucchiaino <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">Bicarbonato</span></span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black;">1 cucchiaino <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">Lievito Per Dolci</span></span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black;">1 pizzico <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">Sale</span></span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black;">2 e 1/2 cucchiaini <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">Cremor Tartaro</span></span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black;">5 <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">Uova</span></span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black;">240 g <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">Acqua</span></span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black;">1 cucchiaino <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">Essenza Di Vaniglia</span></span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black;">120 g <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">Olio Di Semi</span></span><span style="color: black;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; mso-outline-level: 3; vertical-align: baseline;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black; letter-spacing: -0.75pt;"><u>Per la salsa</u></span><span style="color: black; letter-spacing: -0.75pt;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black;">3/4 cucchiai di nutella</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black;">q.b. <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">Latte</span></span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black; letter-spacing: -0.75pt;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="color: black; letter-spacing: -0.75pt;">Procedimento:</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black;">Per prima cosa accendere il forno a 160°.</span><span style="color: black; letter-spacing: -0.75pt;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black;">Setacciare farina, cacao, zucchero, bicarbonato,
lievito, sale e 2 cucchiaini di cremor tartaro.</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black;">Separare le uova.</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black;">Mischiare i tuorli con acqua, vaniglia e olio.</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black;">Montare gli albumi a neve ben ferma.</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black;">Unire il composto di tuorli alle polveri
precedentemente setacciate e mischiare bene con una frusta.</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="color: black; font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Unire delicatamente il composto agli albumi.<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black;">Mescolare delicatamente dal basso verso l’alto con una
spatola (non con una frusta).</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black;">Versare nella teglia per Chiffon Cake (Angel Food Pan)
senza imburrarla e infornare per 1 ora.</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black;">Uscire la torta dal forno e farla raffreddare
capovolta (a testa in giù, l’angel food pan ha dei piedini adatti per la
funzione), quindi aiutarsi con un coltello staccando i bordi e posizionarla su
un piatto.</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black;">Preparare la salsa sciogliendo in un pentolino sul
fuoco nutella e latte, quindi versare sulla torta.</span><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="color: black; font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">La vostra Chiffon Cake al cacao di Nigella Lawson con
salsa alla nutella è pronta, buon appetito!</span></span><span style="color: black; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p></o:p></span></div>
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Valentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.com0tag:blogger.com,1999:blog-7143903826507275453.post-29228292200727551692019-09-23T08:30:00.000+02:002019-10-14T22:38:30.574+02:00Cheesecake veloce in bicchiere<div class="separator" style="clear: both; text-align: center;">
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Ieri avevo
proprio voglia di un cheesecake, ma essendomi questo desiderio venuto poco
prima di pranzo, mi sono dovuta ingegnare e la ricetta che ho messo a punto mi
ha soddisfatta a pieno.<br />
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<br /></div>
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<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Il cheesecake
veloce in bicchiere è una ricetta che si prepara in appena 5/7 minuti, 10 al
massimo, è goloso e si può personalizzare in tantissimi modi, io ho scelto di
utilizzare con frollini al cioccolato e nutella, ma si può usare frutta
fresca, marmellata, ciò che più vi piace!<o:p></o:p></span></div>
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<b><span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></b></div>
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<b><span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Ingredienti
(per 2 persone):</span></b><span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; vertical-align: baseline;">
<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">80g frollini al cacao (per me senza glutine Massimo Zero)<o:p></o:p></span></div>
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<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">40g burro fuso<o:p></o:p></span></div>
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<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">200ml panna da montare<o:p></o:p></span></div>
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<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">50g formaggio spalmabile*<o:p></o:p></span></div>
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<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">2/3 cucchiai zucchero<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; vertical-align: baseline;">
<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Crema alla nocciola* q.b.<o:p></o:p></span></div>
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<b><span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></b></div>
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<b><span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Procedimento:</span></b><span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p></o:p></span></div>
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<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Tritare i
biscotti grossolanamente (io non avevo voglia di usare il tritatutto, li ho
quindi messi in un sacchetto gelo e li ho macinati con il batticarne) e
mischiarli con il burro fuso. Montare la panna assieme al formaggio spalmabile<o:p></o:p></span></div>
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<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">e allo
zucchero.<o:p></o:p></span></div>
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<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">In 2 coppette
disporre alla base 1/3 dei biscotti, quindi versarvi sopra metà della panna
montata, un altro terzo di biscotti e qualche cucchiaino di crema alle
nocciole, quindi ripetere la stratificazione ovvero panna, biscotti, crema alle
nocciole. Fare riposare in frigo o, se come me l’avete preparato mentre cuoceva
la pasta, in freezer (a me sono bastati non più di 10 minuti.<o:p></o:p></span></div>
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<i><span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></i></div>
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<a href="https://1.bp.blogspot.com/-CsrkkCtS0zc/XaTcb52uWLI/AAAAAAAAHOM/594l2pViLpwHZ6oQxr9FVBhm2iJ4MGVDACNcBGAsYHQ/s1600/Photo_1571045867241.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-CsrkkCtS0zc/XaTcb52uWLI/AAAAAAAAHOM/594l2pViLpwHZ6oQxr9FVBhm2iJ4MGVDACNcBGAsYHQ/s320/Photo_1571045867241.jpg" width="320" /></a></div>
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<i><span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></i></div>
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<i><span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Dettaglio della stratificazione<o:p></o:p></span></i></div>
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<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></div>
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<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Questo dessert
è risultato essere ottimo, velocissimo da preparare e senza bisogno di
aggiungere colla di pesce.<o:p></o:p></span></div>
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<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></div>
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<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">*Per i celiaci:
controllate che il formaggio spalmabile e la crema alla nocciola che utilizzate
siano inseriti in prontuario o riportino la dicitura “senza glutine".<o:p></o:p></span></div>
<br />
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Valentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.com1tag:blogger.com,1999:blog-7143903826507275453.post-68471033234135702072019-09-16T08:30:00.000+02:002019-10-14T22:41:12.690+02:00Cheesecake veloce al cioccolato al latte in coppetta<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-rKxt2Sft6II/XaTdQ_D-12I/AAAAAAAAHOk/PPfAF7RBmzoP6dXn_knKvvyTnCl6LsikgCNcBGAsYHQ/s1600/Photo_1571045787906.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-rKxt2Sft6II/XaTdQ_D-12I/AAAAAAAAHOk/PPfAF7RBmzoP6dXn_knKvvyTnCl6LsikgCNcBGAsYHQ/s400/Photo_1571045787906.jpg" width="400" /></a></div>
<br />
<div class="MsoNormal" style="background: white;">
<span style="font-family: adamina, serif; font-size: 12pt;">Il cheesecake
al cioccolato al latte in coppetta è un ottimo dessert, veloce da
preparare, non necessita di lungo riposo, ed è pronto in pochissimo tempo.
Cremoso e compatto anche senza colla di pesce.</span></div>
<div class="MsoNormal" style="background: white;">
<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Con queste dosi
io ho preparato 5 coppette.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white;">
<b><span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Ingredienti: </span></b><span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p></o:p></span></div>
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<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">400ml panna da montare<o:p></o:p></span></div>
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<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">150g formaggio spalmabile*<o:p></o:p></span></div>
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<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">300g cioccolato al latte*<o:p></o:p></span></div>
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<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Latte q.b.<o:p></o:p></span></div>
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<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">100g frollini al cioccolato* (per me Massimo Zero senza glutine)<o:p></o:p></span></div>
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<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">40/50g burro fuso<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Procedimento:</span></b><span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p></o:p></span></div>
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<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Sciogliere il
cioccolato a bagnomaria con qualche cucchiaio di latte e fare intiepidire.
Montare la panna assieme al philadelphia, quindi unirvi delicatamente il
cioccolato. Versare la crema un una coppetta riempiendola per metà, aggiungere
i frollini precedentemente sbriciolati in un sacchetto per il freezer con un
batticarne e poi mischiati con il burro fuso, versare la restante crema e
guarnire con pochi frollini. Fare riposare in freezer 15 minuti prima di
servire.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white;">
<br /></div>
<div class="MsoNormal" style="background: white;">
<span style="font-family: "adamina","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">*Per i celiaci:
controllare che il formaggio splamabile, il cioccolato e naturalmente i
frollini sian inseriti in prontuario AIC o riportino la.dicitura “senza
glutine”.<o:p></o:p></span></div>
Valentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.com2tag:blogger.com,1999:blog-7143903826507275453.post-85405301268382691452019-09-09T08:30:00.001+02:002019-10-14T22:43:03.844+02:00Plumcake alle pesche con la macchina del pane Zero-Glu<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-dZpF1LiWqHg/XaTduZ-lLdI/AAAAAAAAHPA/qaJ-uzOWbIU5T4l1QjbtRS1Y0hbXMEhIACNcBGAsYHQ/s1600/Photo_1571046014858.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-dZpF1LiWqHg/XaTduZ-lLdI/AAAAAAAAHPA/qaJ-uzOWbIU5T4l1QjbtRS1Y0hbXMEhIACNcBGAsYHQ/s400/Photo_1571046014858.jpg" width="400" /></a></div>
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<strong><span style="border: none windowtext 1.0pt; font-family: "adamina","serif"; mso-border-alt: none windowtext 0cm; padding: 0cm;">Ingredienti:</span></strong><span style="font-family: "adamina","serif";"><o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">2 uova<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">100g zucchero<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">70g olio di semi<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">140g farina (io ho usato nutrifree
multiuso)<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">2 cucchiaini lievito<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">2/3 pesche sbucciate e tagliate a fettine
sottili<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<strong><span style="border: none windowtext 1.0pt; font-family: "adamina","serif"; mso-border-alt: none windowtext 0cm; padding: 0cm;">Procedimento:</span></strong><span style="font-family: "adamina","serif";"><o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "adamina","serif";">Inserire nel cestello della macchina del
pane le uova, lo zucchero, la farina, l’olio e il lievito e avviare il
programma 7 plumcake o tortine, la macchina del pane impasterà per 10 minuti
alla fine dei quali emetterà un bip, prendere l’impasto e versarlo negli stampi
per ciabatta precedentemente oliati e infarinati, disporvi sopra le pesche,
quindi inserire nella macchina del pane e riavviare il programma che si era
prima messo in pausa per la cottura.<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<strong><u><span style="border: none windowtext 1.0pt; font-family: "adamina","serif"; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">Per
i celiaci:</span></u></strong><b style="mso-bidi-font-weight: normal;"><span style="font-family: "adamina","serif";"> </span></b><span style="font-family: "adamina","serif";">controllate che il lievito sia inserito in prontuario o
riporti la dicitura “senza glutine” sulla confezione.<o:p></o:p></span></div>
Valentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.com1tag:blogger.com,1999:blog-7143903826507275453.post-17463151358961248962018-07-02T08:30:00.000+02:002018-07-02T08:30:05.238+02:00Pizzette al Philadelphia senza glutine<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-revo6ZftoxA/WzkejVgOkFI/AAAAAAAAHAY/qGIC37BlfScsoD-ggAEmgZL5ISrz_AjtQCLcBGAs/s1600/20180513_185519.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://4.bp.blogspot.com/-revo6ZftoxA/WzkejVgOkFI/AAAAAAAAHAY/qGIC37BlfScsoD-ggAEmgZL5ISrz_AjtQCLcBGAs/s400/20180513_185519.jpg" width="400" /></a></div>
<br />
<br />
<b>Ingredienti:</b><br />
65g + 1 cucchiaio farina Nutrifree multiuso<br />
130g Philadelphia<br />
15g burro<br />
Passata di pomodoro<br />
Olio Evo<br />
Origano<br />
<br />
<b>Procedimento:</b><br />
Impastare i 65g di farina con il Philadelphia e il burro, dividere quindi in 4 parti da passare in un ulteriore cucchiaio di farina e appiattire con le mani formando delle pizzette, disporre su una teglia ricoperta di carta forno e fare riposare in freezer 10 minuti, condire con passata, olio e origano e cuocere a 200°.<br />
<br />
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<a href="https://4.bp.blogspot.com/-QZfuwD_mhh8/Wzkeuisx0XI/AAAAAAAAHAc/R7sIAt7xnFAAzb5usbdcRy9o3_bdPn2gACLcBGAs/s1600/20180513_185513.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://4.bp.blogspot.com/-QZfuwD_mhh8/Wzkeuisx0XI/AAAAAAAAHAc/R7sIAt7xnFAAzb5usbdcRy9o3_bdPn2gACLcBGAs/s400/20180513_185513.jpg" width="400" /></a></div>
<br />Valentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.com0tag:blogger.com,1999:blog-7143903826507275453.post-46500471451804531902018-06-25T08:30:00.000+02:002018-06-25T08:30:11.706+02:00Namelaka al cioccolato fondente di Maurizio Santin<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/--IHoIOd7A1Q/Wyn5EEXlohI/AAAAAAAAHAM/oZGmiFICZcUg5AjekK2J0C11l4cz-KkWACLcBGAs/s1600/Photo_20180620_084832.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1040" data-original-width="780" height="400" src="https://1.bp.blogspot.com/--IHoIOd7A1Q/Wyn5EEXlohI/AAAAAAAAHAM/oZGmiFICZcUg5AjekK2J0C11l4cz-KkWACLcBGAs/s400/Photo_20180620_084832.png" width="300" /></a></div>
<br />
<b>Ingredienti:</b><br />
380g cioccolato fondente 70% (io ho usato cioccolato 50%)<br />
300g latte fresco (io ho usato latte intero a lunga conservazione)<br />
15 g glucosio<br />
5g gelatina<br />
600g panna fresca<br />
<br />
<b>Procedimento:</b><br />
Mettere la gelatina in ammollo in acqua fredda. Portare a bollore il latte con il glucosio, quindi aggiungere la gelatina strizzandola e versare sul cioccolato, emulsionare con un frullatore a immersione e incorporare la panna. Conservare in frgorfrigorper almeno 10/12 ore (io l'ho preparata la sera per mangiarla il giorno dopo).<br />
Può essere servita cosio montata.<br />
<br />
<u style="font-family: sans-serif;">Per i celiaci:</u><span style="font-family: sans-serif;"> controllare che cioccolato e gelatina siano inseriti in prontuario o riportino in etichetta la dicitura "senza glutine".</span><br />
<br />Valentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.com1tag:blogger.com,1999:blog-7143903826507275453.post-24615272800720319602018-06-18T08:30:00.000+02:002018-06-20T08:34:53.656+02:00Mousse semplice alle fragole<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-qC3DERz3kUI/Wyn0yAWW1iI/AAAAAAAAHAA/6PRlrZtZau4Q29Cs4vuV04C4p-PQvGvlgCLcBGAs/s1600/Photo_20180620_083101.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-qC3DERz3kUI/Wyn0yAWW1iI/AAAAAAAAHAA/6PRlrZtZau4Q29Cs4vuV04C4p-PQvGvlgCLcBGAs/s400/Photo_20180620_083101.png" width="400" /></a></div>
<br />
<b>Ingredienti:</b><br />
100ml panna da montare<br />
100g fragole<br />
2 cucchiai zucchero<br />
<br />
<b>Procedimento:</b><br />
Frullare le fragole. Montare la panna con lo zucchero e unirvi il frullato di fragole delicatamente mescolando dall'alto verso il basso.Valentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.com1tag:blogger.com,1999:blog-7143903826507275453.post-61340742423115826962018-06-11T08:30:00.000+02:002018-06-20T08:29:40.161+02:00Focacce <div class="separator" style="clear: both; text-align: center;">
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<a href="https://2.bp.blogspot.com/-_kuErFBENqE/WynwzJHyQzI/AAAAAAAAG-8/Z3kJENt732keHY9HaBDvCaKTt7AMUR64gCLcBGAs/s1600/Photo_20180620_080826.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://2.bp.blogspot.com/-_kuErFBENqE/WynwzJHyQzI/AAAAAAAAG-8/Z3kJENt732keHY9HaBDvCaKTt7AMUR64gCLcBGAs/s400/Photo_20180620_080826.png" width="400" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredienti:</b></span></div>
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<u><span style="font-family: Arial, Helvetica, sans-serif;">Per la pasta:<o:p></o:p></span></u></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">375g acqua<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cucchiaino sale<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50g olio EVO<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">450g farina senza glutine (per me Nutrifree per pane)<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 bustina lievito di birra o secco o 1 cubetto di lievito di birra fresco<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; color: #333333;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 cucchiaio zucchero<o:p></o:p></span></div>
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<u><span style="font-family: Arial, Helvetica, sans-serif;">Per il condimento:<o:p></o:p></span></u></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Acqua</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Olio EVO</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Scalogno a fette</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Olive denocciolate a fette</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Origano</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Procedimento:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; color: #333333;">
<span style="font-family: Arial, Helvetica, sans-serif;">Mettere tutti gli ingredienti nella macchina del pane programma impasta e lievita.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dividere l'impasto in 3 e stendere nelle teglie con le dita. Preparare un'emulsione di acqua e olio e versare sulle focacce, una lasciarla bianca e condire le altre hanno con scalogno e origano e e una con olive e origabo</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cuocere a 200/240°.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><u style="color: black;">Per i celiaci:</u><span style="color: black;"> controllare che il lievito secco sia inserito in prontuario o riportI in etichetta la dicitura "senza glutine".</span></span></div>
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<a href="https://1.bp.blogspot.com/-h-1NLNm3S5M/WynxFyIUCmI/AAAAAAAAG_I/_Baw8eGD2hUb19qP-EE3HVG7F3-yexwDwCLcBGAs/s1600/Photo_20180620_080928.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-h-1NLNm3S5M/WynxFyIUCmI/AAAAAAAAG_I/_Baw8eGD2hUb19qP-EE3HVG7F3-yexwDwCLcBGAs/s400/Photo_20180620_080928.png" width="400" /></span></a></div>
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Valentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.com1tag:blogger.com,1999:blog-7143903826507275453.post-7973513949804151482018-06-04T08:30:00.000+02:002019-09-08T15:40:05.545+02:00Pizza senza glutine con bresaola, rucola e grana al microonde<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-n_IlkiXjaKo/WynygTte91I/AAAAAAAAG_0/lA6WnhbXGM8hr7PtZg7Aru7kg_LpluRNgCLcBGAs/s1600/Photo_20180620_080631.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://3.bp.blogspot.com/-n_IlkiXjaKo/WynygTte91I/AAAAAAAAG_0/lA6WnhbXGM8hr7PtZg7Aru7kg_LpluRNgCLcBGAs/s400/Photo_20180620_080631.png" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredienti (per 1 pizza):</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u>Per la pizza</u></span></div>
<div class="separator" style="background-color: white; clear: both; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">
<span style="font-family: "georgia" , "times new roman" , serif;">200g farina senza glutine<span class="Apple-converted-space"> (per m Nutrifree multiuso)</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">200g latte</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cucchiaio olio EVO</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cucchiaino sale</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cucchiaino zucchero</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 bustina lievito di birra secco</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u>Per il condimento</u></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Passata e pomodoro</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Origano</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mozzarella a dadini</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Bresaola</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Rucola</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Grana in scaglie</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Procedimento:</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mischiare tutti gli ingredienti in un mixer e stendere l'impasto che sarà denso e cremoso su una teglia crisp precedentemente oliata e fare lievitare 45 minuti, condire con salsa di pomodoro e origano e cuocere con funzione crisp per 7 minuti, aggiungere la mozzarella e cuocere per altri 8 minuti, quindi condire con bresaola, rucola e grana.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u>Per i celiaci:</u> controllare che il lievito secco sia inserito in orontupron o riportino in etichetta la dicitura "senza glutine".</span></div>
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Valentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.com0tag:blogger.com,1999:blog-7143903826507275453.post-68658979176140355882018-05-28T08:30:00.000+02:002018-06-20T08:21:06.059+02:00Involtini di salsiccia e speck<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-gMafsGdBufA/WynyQHGQQTI/AAAAAAAAG_o/WwZnO6I1UdEQaA9_x3YWV3-J6Be19NqBACLcBGAs/s1600/Photo_20180620_080522.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://4.bp.blogspot.com/-gMafsGdBufA/WynyQHGQQTI/AAAAAAAAG_o/WwZnO6I1UdEQaA9_x3YWV3-J6Be19NqBACLcBGAs/s400/Photo_20180620_080522.png" width="400" /></a></div>
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<br />
<b>Ingredienti:</b><br />
Speck<br />
Salsiccia<br />
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<b>Procedimento:</b><br />
Privare la salsiccia del budello e ricavarne dei salsicciotti, avvolgerli nello speck e arrostire (o come me cuocerli in microonde con piatto crisp).<br />
<br />
<u>Per i celiaci:</u> controllare che lo speck sia inserito in prontuario o riportI in etichetta la dicitura "senza glutine".Valentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.com0tag:blogger.com,1999:blog-7143903826507275453.post-64703054511484459572018-05-21T08:30:00.000+02:002018-07-04T09:05:48.027+02:00Risotto piselli, zucchine e tonno<div class="separator" style="clear: both; text-align: center;">
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<a href="https://4.bp.blogspot.com/-kd6zUf5Jfws/WzxxWxTVJ5I/AAAAAAAAHAs/1U6975JCQtozV8lT4bOlB0SA9dDKBe0gACLcBGAs/s1600/20180425_134914.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://4.bp.blogspot.com/-kd6zUf5Jfws/WzxxWxTVJ5I/AAAAAAAAHAs/1U6975JCQtozV8lT4bOlB0SA9dDKBe0gACLcBGAs/s400/20180425_134914.jpg" width="400" /></a></div>
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<b>Ingredienti:</b><br />
Olio EVO<br />
Piselli<br />
Zucchine (io le ho tritate nel Bimby)<br />
Riso<br />
Vino bianco secco<br />
Brodo vegetale<br />
Burro<br />
Grana grattugiato<br />
Tonno in scatola<br />
<br />
<b>Procedimento:</b><br />
Soffriggere i piselli e oenzucchine nell'olio, quindi unire il riso e tostare, fare cuocere aggiungendo man mano il brodo, quasi a cottura unire il tonno e mantecare fuori dal fuoco con burro e grana.<br />
<br />
I miei ingredienti erano come sempre tutti senza glutine.<br />
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<br />Valentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.com0tag:blogger.com,1999:blog-7143903826507275453.post-14625410117977803562018-05-14T08:30:00.000+02:002018-06-20T08:19:15.478+02:00Risotto spinaci e stracchino<div class="separator" style="clear: both; text-align: center;">
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<a href="https://2.bp.blogspot.com/-Zr2_HJDQYfU/Wynx2eVcOxI/AAAAAAAAG_c/g5MvNLkz_6kswIjdDbK0_pHsa6PYvIqlwCLcBGAs/s1600/Photo_20180620_080731.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://2.bp.blogspot.com/-Zr2_HJDQYfU/Wynx2eVcOxI/AAAAAAAAG_c/g5MvNLkz_6kswIjdDbK0_pHsa6PYvIqlwCLcBGAs/s400/Photo_20180620_080731.png" width="400" /></a></div>
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<b style="font-family: Georgia, "Times New Roman", serif;">Ingredienti </b><span style="font-family: "georgia" , "times new roman" , serif;">(per 2 persone)</span><b style="font-family: Georgia, "Times New Roman", serif;">:</b></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">2 cucchiai olio EVO</span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">1 spicchio d'aglio schiacciato</span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">Spinaci freschi q.b.</span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">160g riso</span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">Vino bianco secco </span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">400g circa di brodo vegetale </span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">Burro </span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">Grana grattugiato</span></div>
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<span style="background-color: white;">Stracchino q.b.</span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"><b>Procedimento:</b></span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">Soffriggere in una padella aglio e olio, farvi insaporire gli spinaci, frullarli aiutandosi con un po'di brodo e metterò da parte. Tostare il riso con un po' d'olio e sfumare con il vino. Unire gli spinaci e il brodo poco alla volta fino a cottura, mescolando continuamente.</span></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">A fine cottura mantecare il riso fuori dal fuoco con burro e grana e servire con stracchino.</span></div>
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Valentina - La Pozione Segretahttp://www.blogger.com/profile/01015452647806232511noreply@blogger.com0