tag:blogger.com,1999:blog-42805596277263024052024-03-13T09:42:54.333+01:00SineGluAll about gluten freeAnonymoushttp://www.blogger.com/profile/02084443894076374941noreply@blogger.comBlogger367125tag:blogger.com,1999:blog-4280559627726302405.post-84937713336576735792017-08-12T12:17:00.000+02:002017-08-12T12:17:01.956+02:00Crepes riso e grano saraceno <div class="separator" style="clear: both; text-align: center;">
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Ingredienti per 4 persone</div>
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80 gr farina di riso<br />
80 gr farina di grano saraceno<br />
3 uova<br />
250 gr latte</div>
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Mescolare molto bene il latte con le uova, se avete il Bimby impostare 1 minuto velocità 3.<br />
Aggiungere le farine setacciate un po' alla volta energicamente per evitare grumi, col Bimby 1 minuto velocità 4/5.<br />
Filtrare il composto con un colino a maglie strette e riporre in frigo per 30 minuti.<br />
Scaldare una padella antiaderente con una noce di burro, versare 1 mestolo di coposto e muovere la padella per distribuire uniformemente la pastella. Cuocere 1 minuto circa per lato, controllare cottura e procedere ogni volta rimettendo la noce di burro e 1 mestolo di composto fino ad esaurire la pastella. Queste crepes sono neutre e si possono assaporare sia dolci che salate, in questo caso sono farcite con crema di nocciole e ricoperte di zucchero a velo.</div>
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Anonymoushttp://www.blogger.com/profile/02084443894076374941noreply@blogger.com0tag:blogger.com,1999:blog-4280559627726302405.post-88313152583431107292017-03-08T21:23:00.003+01:002017-03-09T13:12:01.356+01:00Gallette di Avena con esubero di Li.Co.Li.<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuo5WKb3wbiC5xoxu7S5H0tVWahZhX1Hi-PNcoGzNc7zRhqQD9nGlAxdrh3Ev7ycFM8nhYn5KDNw91EboWpM-vacySYjqidHetBmSoD28mbgAQczCkPAkn-fLNLM_44YPLE3ykUrHO6k4/s1600/viber+image+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuo5WKb3wbiC5xoxu7S5H0tVWahZhX1Hi-PNcoGzNc7zRhqQD9nGlAxdrh3Ev7ycFM8nhYn5KDNw91EboWpM-vacySYjqidHetBmSoD28mbgAQczCkPAkn-fLNLM_44YPLE3ykUrHO6k4/s640/viber+image+2.jpg" width="640"></a></div>
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Questi biscotti salati sono senza amidi, senza burro, senza latte, senza zuccheri...sani sani e veramente buoni, una ricetta nata per smaltire l' esubero di lievito madre liquido (Li.Co.Li.).<br>
Per prepararli ho macinato i fiocchi di avena senza glutine, che avevo in dispensa, col Bimby<br>
( 1 minuto velocità 10 ) e li ho ridotti così in farina.<br>
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Ingredienti per circa 50 gallette<br>
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225 gr farina di avena<br>
240 gr esubero di Li.Co.Li.<br>
50 gr acqua tiepida<br>
40 gr olio evo<br>
4 gr sale<br>
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Ho mescolato tutti gli ingredienti fino ad ottenere un composto liscio, leggermente appiccicoso ma facilmente lavorabile, tanto che non ho dovuto aggiungere farina per stenderlo.<br>
Ho formato una palla liscia che ho diviso in 2 parti e ho steso col mattarello in due teglie foderate con carta forno fino a raggiungere lo spessore di 2 millimetri.<br>
Ho formato dei quadrati con una rotella e ho bucherellato l' impasto con la forchetta.<br>
Ho cotto 1 teglia per volta a forno ventilato 180 gradi per 30 minuti ciascuna.<br>
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Potete usarli per mangiare formaggi, salumi, quello che preferite.<br>
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Buon appetito !Anonymoushttp://www.blogger.com/profile/02084443894076374941noreply@blogger.com0tag:blogger.com,1999:blog-4280559627726302405.post-27036153352498320822017-03-05T13:41:00.003+01:002017-03-05T13:42:44.946+01:00Li.Co.Li. di farina di riso, grano saraceno, acqua e Kefir<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rix8wG77WutBmEtMhM-c_xPtbqUm2DMBOMCV2ml-hkopPTekyqn4wrwcR-B_wFwC07hsmpYOM2uYzL5CR5FCI_AlsEKfDz7u7D2SQiyB0ILn_fghyphenhyphen9kF34Kc9yBE4SXZ40aUQUIiCsA/s1600/16996297_1930706827164983_1070593425558704674_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rix8wG77WutBmEtMhM-c_xPtbqUm2DMBOMCV2ml-hkopPTekyqn4wrwcR-B_wFwC07hsmpYOM2uYzL5CR5FCI_AlsEKfDz7u7D2SQiyB0ILn_fghyphenhyphen9kF34Kc9yBE4SXZ40aUQUIiCsA/s320/16996297_1930706827164983_1070593425558704674_n.jpg" width="320" /></a></div>
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Che cos'è il Li. Co. Li. ?</div>
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E' un lievito madre in coltura liquida anziché solida.</div>
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E' un lievito madre molto più semplice da gestire perché, una volta attivato e pronto si potrà dimenticare nel frigo anche per un mese senza necessità di rinfrescarlo ogni settimana.</div>
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All'inizio però , quando ancora il lievito è molto giovane e raddoppia il suo volume in 13 ore o più, occorre fare rinfreschi ravvicinati utilizzando il primo metodo di rinfresco che spiegherò più sotto, e tenerlo fuori dal frigo finchè non sarà ben attivo e lievitato in meno di 5 / 6 ore.</div>
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Una volta che è ben attivo si potrà riporre in frigo e rinfrescare al momento del bisogno utilizzando il secondo metodo di rinfresco che evita sprechi perché si rimpiazza lo stesso quantitativo di Li.Co.Li. prelevato con farina e acqua con dosi specifiche.</div>
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La persona che ha trovato il modo di "sglutinare" e adattare questo metodo usando farine senza glutine è la maestra indiscussa del senza glutine Olga Francesca Scalise Botta, ideatrice del blog</div>
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<a href="http://www.uncuoredifarinasenzaglutine.com/">Un cuore di farina senza glutine</a>, che non finirò mai di ringraziare per la pazienza con cui segue e aiuta e consiglia, ma anche ispira tutti noi da sempre nelle preparazioni di cibi senza glutine.</div>
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Passiamo a vedere come si prepara.</div>
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Si possono usare vari metodi.</div>
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Il primo è trasformare una pasta madre solida in liquida utilizzando :</div>
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<li><b>50 g di lievito madre senza glutine classico</b></li>
<li><b>150 g di farine (NO amidi) naturalmente senza glutine (io metà di riso e metà di mais finissima)</b></li>
<li><b>215 g di acqua</b></li>
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Il secondo metodo è quello di partire da zero e utilizzare come starter una mela grattugiata :</div>
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<strong>Li.Co.Li starter mela</strong><br />
<ul>
<li><b>75 g farina naturalmente senza glutine (io metà di riso e metà di mais finissima)</b></li>
<li><b>25 g mela frullata</b></li>
<li><b>128 g acqua</b></li>
</ul>
<div>
Il terzo metodo prevede l'utilizzo di uno yogurt bianco intero come starter</div>
<div>
<i><br /></i></div>
<strong>Li.Co.Li starter yogurt</strong><br />
<ul>
<li><b>75 g farina naturalmente senza glutine (io metà di riso e metà di mais finissima)</b></li>
<li><b>25 g yogurt (io intero bio) Potete usare se lo avete anche il Kefir </b></li>
<li><b>128 g acqua</b></li>
</ul>
<div>
Il quarto metodo prevede il miele come starter</div>
<div>
<i><br /></i></div>
<strong>Li.Co.Li starter miele: </strong>questo è idoneo a chi ha problemi con il lattosio dello yogurt<br />
<ul>
<li><b>75 g farina naturalmente senza glutine (io metà di riso e metà di mais finissima)</b></li>
<li><b>25 g di miele leggero o di Acacia o di Sulla così non lo sentite</b></li>
<li><b>128 g di acqua</b></li>
</ul>
<div>
il quinto metodo si fa con farina di teff e acqua, nessuno starter</div>
<div>
<i><br /></i></div>
<div>
<strong>Li.Co.Li con farina di teff</strong></div>
<ul>
<li><b>74 g di farina di teff</b></li>
<li><b>173 g di acqua</b></li>
</ul>
Mescolate con una frusta tutti gli ingredienti dentro un barattolo di vetro. Lasciate riposare coperto per circa 12 ore, trascorso questo tempo mescolate per ossigenare. In questo lievito dovreste trovare le bollicine già dopo 24 ore altrimenti aspettate finché non compariranno.<br />
<br />
<br />
Per ogni approfondimento vi lascio il link al blog che spiega passo passo come fare ad attivare le varie tipologie di Li. Co. Li. a seconda del metodo che sceglierete.<br />
Cliccate <a href="http://www.uncuoredifarinasenzaglutine.com/index.php/2016/11/28/lievito-madre-in-coltura-liquida-li-co-li-senza-glutine/">QUI</a><br />
<br />
Per quanto riguarda i rinfreschi invece ci sono 2 metodi di rinfresco. Il primo da usare quando il Li. Co. Li. è ancora giovane e poco attivo, da fare ogni volta che il lievito cresce e fa le bolle frizzando, così da renderlo forte quanto prima. Durante questa fase il lievito va tenuto fuori dal frigo e ricoperto solo con pellicola per alimenti.<br />
Il secondo metodo invece potrete utilizzarlo quando il Li. Co. Li. sarà ben attivo e lieviterà in 5/6 ore, e vi permetterà di non avere esuberi.<br />
<br />
<strong>1° Metodo di rinfresco</strong><br />
Adesso fate il rinfresco e prelevate:<br />
<ul>
<li>50 g di quel lievito madre liquido a cui aggiungerete</li>
<li>150 g di farine (NO amidi) naturalmente senza glutine (io metà di riso e metà di mais finissima)</li>
<li>255 g di acqua</li>
</ul>
<div>
<span style="text-decoration: underline;"><strong>2° Metodo di Rinfresco da attuare solo quando il lievito è già ben attivo e non con un lievito appena nato</strong></span></div>
<div>
<span style="text-decoration: underline;"><b><br /></b></span></div>
<div>
In questo caso cioè si aggiunge nel contenitore del lievito madre esattamente quanto se ne è usato, per cui (mantenendo costanti le percentuali di farina e idratazione che ho usato per renderlo liquido) <strong>se tolgo</strong> ad es. <strong>150 g di lievito madre liquido</strong>, devo aggiungere nella boccia <strong>55 g di farina</strong> (sempre metà e metà) e <strong>95 g di acqua</strong>. Mescolo, chiudo il barattolo e ripongo SUBITO in frigorifero, senza bisogno quindi di farlo maturare a temperatura ambiente. Funziona <img alt=":)" class="wp-smiley" src="https://www.uncuoredifarinasenzaglutine.com/wp-includes/images/smilies/simple-smile.png" style="height: 1em; max-height: 1em;" /> ed è <span style="color: red;"><span style="color: black;">comodissimo,</span> <span style="color: black;">eliminiamo definitivamente tutti i problemi legati all’esubero, tenendo attiva sempre la stessa quantità.</span></span><br />
<ul>
<li style="text-align: justify;">Dovete quindi aggiungere rispetto a quanto prelevate il 37% di farina e il 63% di acqua, per comodità potete anche fare 35% farina 65% acqua, ricordate che in ogni caso è sempre meglio aggiungere più acqua che farina.</li>
<li style="text-align: justify;">poiché, in questo caso, il lievito lo infilate subito in frigorifero ricordatevi di usarlo dopo circa 48 ore, per dargli il modo di maturare un po’</li>
</ul>
</div>
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<br />
Il Li. Co. Li. che ho scelto di preparare è fatto con metà farina di riso finissima e metà farina di grano saraceno, acqua e ho utilizzato il Kefir come starter. <br />
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<br />Anonymoushttp://www.blogger.com/profile/02084443894076374941noreply@blogger.com0tag:blogger.com,1999:blog-4280559627726302405.post-65053726219393386762017-03-05T13:03:00.002+01:002017-03-05T13:03:44.778+01:00Pane di Tiziana Neviani con mix di farine naturali di teff riso miglio grano saraceno riso e Li. Co. Li<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_-5b8wt8hYyOXM_6maPLXgyPqff2eUgzupehlAuOKuUMlrSriZd6o7s3rggTwrgv4CiVXbtewUS9xKE1Km-CkHn3BpKtwOpGz-23voWTVcW7UoOIEXEisQRq4tUScdEzs5Rvlbfneg2I/s1600/IMG_20170131_224431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_-5b8wt8hYyOXM_6maPLXgyPqff2eUgzupehlAuOKuUMlrSriZd6o7s3rggTwrgv4CiVXbtewUS9xKE1Km-CkHn3BpKtwOpGz-23voWTVcW7UoOIEXEisQRq4tUScdEzs5Rvlbfneg2I/s640/IMG_20170131_224431.jpg" /></a></div>
Ingredienti<br />
<br />
100 gr farina di riso finissima<br />
150 gr fecola di patate<br />
150 gr amido di mais<br />
50 gr farina integrale di teff<br />
50 gr farina di miglio bruno integrale<br />
10 gr farina di grano saraceno<br />
10 gr xantano<br />
160 gr Lievito madre liquido ( Li. Co. Li.)<br />
400 gr acqua temperatura ambiente<br />
1 cucchiaino di miele<br />
2 cucchiaini di sale<br />
1 cucchiaio di olio evo<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5JCo323gDpHrj24_N7kShXF8-e7O_xQlZNgApq6rdKx4pFdPzT00ysB-bjNSl2M3VM__JSPbZ22ByyoOZFiY1hHQkX3FGkG16Hg0ndUe6zPVmz_g_JGykjhiQ4-SpPUtVJQ8x6q5vJPA/s1600/viber+image+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi62-vmV_cdh_aviuSvo6UYOPVUrp38lKBtoDTMHG9N1R5Dzp3JnS7eJIw9sjRuYKEGJNG3GOBkB4QojvPBKxi2XPT86VntGtZjMQAtFvzDzxWaSlwWKeYxP97DrAWSZqkHLCrjQqNFIjM/s1600/viber+image+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi62-vmV_cdh_aviuSvo6UYOPVUrp38lKBtoDTMHG9N1R5Dzp3JnS7eJIw9sjRuYKEGJNG3GOBkB4QojvPBKxi2XPT86VntGtZjMQAtFvzDzxWaSlwWKeYxP97DrAWSZqkHLCrjQqNFIjM/s640/viber+image+3.jpg" width="640" /></a><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5JCo323gDpHrj24_N7kShXF8-e7O_xQlZNgApq6rdKx4pFdPzT00ysB-bjNSl2M3VM__JSPbZ22ByyoOZFiY1hHQkX3FGkG16Hg0ndUe6zPVmz_g_JGykjhiQ4-SpPUtVJQ8x6q5vJPA/s640/viber+image+4.jpg" width="640" /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFz6T-K8XRxVBthLmaMGBRdZhPH1_p2Xs28TbmmM1JUrE34rZzAZPPEPX7_DqZ1MA09BNu4uAE8M0BbMa3pU8BJrQgv4vdJSiw5tadH99kgID_b62Z6-bssd2j-c1CJ9_iZf4V_AiZ1k/s1600/viber+image+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFz6T-K8XRxVBthLmaMGBRdZhPH1_p2Xs28TbmmM1JUrE34rZzAZPPEPX7_DqZ1MA09BNu4uAE8M0BbMa3pU8BJrQgv4vdJSiw5tadH99kgID_b62Z6-bssd2j-c1CJ9_iZf4V_AiZ1k/s640/viber+image+2.jpg" width="640" /></a></div>
<br />
Col Bimby<br />
<br />
Prelevo freddo dal frigo il lievito madre liquido (Li. Co. Li. , il mio è di farina di riso, farina di grano saraceno e latte di kefir ) e lo inserisco nel boccale insieme al miele e l'acqua.<br />
Mescolo 2 minuti 37 gradi velocità 3.<br />
Poi aggiungo le farine precedentemente miscelate allo xantano e mescolo 20 secondi velocità da 3 a 5.<br />
Aggiungo il sale e l'olio e mescolo altri 15 secondi velocità da 3 a 5.<br />
Infine impasto a velocità Spiga 2 minuti.<br />
<br />
Ovviamente potete usare anche una planetaria, delle fruste a torciglioni o impastare a mano con l'aiuto di un cucchiaio, perché l'impasto risulterà molto appiccicoso.<br />
<br />
Trasferire il composto nello stampo dove lo andrete a cuocere e vaporizzare pochissima acqua a temperatura ambiente. Coprire con pellicola trasparente leggermente unta di olio ( così l'impasto non appiccicherà n lievitazione ) e coprire con un panno.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoRk9TEWCa9ylN0X9IypNrioF8Y-rgdC_dQiKbeveYAUvaBowqKSnJLuFlpYP7cx-Hw8lShcKokzX6fzuaN1hA3ryaS3NVBoZPgr6_HdC8eRnWavBHhsOzy87cnHeztq4VkMst2OUEUuQ/s1600/viber+image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoRk9TEWCa9ylN0X9IypNrioF8Y-rgdC_dQiKbeveYAUvaBowqKSnJLuFlpYP7cx-Hw8lShcKokzX6fzuaN1hA3ryaS3NVBoZPgr6_HdC8eRnWavBHhsOzy87cnHeztq4VkMst2OUEUuQ/s640/viber+image.jpg" width="480" /></a><br />
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Mettere a lievitare finchè l'impasto non sarà raddoppiato ( A me ci son volute 8 ore ).<br />
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Cuocere in forno statico nella parte più bassa del forno con leccarda capovolta a 200 gradi per 30 minuti, poi metto il pane al centro del forno e continuo a cuocere per altri 50 minuti circa.<br />
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Anonymoushttp://www.blogger.com/profile/02084443894076374941noreply@blogger.com0tag:blogger.com,1999:blog-4280559627726302405.post-73502991933748033822017-01-17T11:59:00.000+01:002017-01-17T11:59:23.783+01:00Vellutata di zucca carote e patata<div dir="ltr">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjROz4xo17YnCo3m2kq0y04kSvLf8xc8MAAufvaFCbo3xCJjzCJ26Ktjhwl6kuCE1KH3HXP0AP9qjgBwUYP4q4GS54EmQ6HzaRE-lhcRmNFcxexiM1OUb8POLeauobJ_fFzPr-jxnKoNGE/s1600/1484648905650.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjROz4xo17YnCo3m2kq0y04kSvLf8xc8MAAufvaFCbo3xCJjzCJ26Ktjhwl6kuCE1KH3HXP0AP9qjgBwUYP4q4GS54EmQ6HzaRE-lhcRmNFcxexiM1OUb8POLeauobJ_fFzPr-jxnKoNGE/s640/1484648905650.jpg" /></a><br />
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Ingredienti per 3 porzioni abbondanti</div>
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600 gr zucca<br />
300 gr carote<br />
1 patata<br />
1 cipolla<br />
1 cucchiaino dado vegetale Bimby o 1 dado vegetale<br />
700 gr acqua<br />
40 gr olio evo</div>
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Mettere nel boccale la cipolla e tritare 2 secondi velocità 7 .<br />
Aggiungere le carote e la zucca tagliate a cubetti e la patata sbucciata e tagliata a rondelle.<br />
Stufare aggiungendo l'olio 5 minuti 100° velocità 1.<br />
Aggiungere il dado e l'acqua e cuocere 20 minuti 100° <br />
velocità 1.<br />
Omogeneizzare tutto 20 secondi velocità 7.<br />
È buonissima anche così ma se volete potete aggiungere dei crostini, anche di parmigiano se vi va, oppure dei formaggi tagliati a cubetti io ho scelto l'emmental che col calore si scioglieranno.<br />
Buon appetito.</div>
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Anonymoushttp://www.blogger.com/profile/02084443894076374941noreply@blogger.com0tag:blogger.com,1999:blog-4280559627726302405.post-38507985404888429022016-10-09T17:41:00.001+02:002016-10-09T17:41:43.032+02:00Plumcake di riso nocciole castagne e gocce di cioccolato dark<div dir="ltr">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSkhxIFEhyyckuc1hfzoLTdgEFRvRAfvoVZogoPTOAUWP6U1V_gkzl0x8Lme3lSwreDl_b-AcovX6kjVz4b36JSURq0h3RIlzZfZ1QppXulberXD4-fkwFYe7cYhiPqjCSvt2vdIYh-Y/s1600/20161002_145901.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSkhxIFEhyyckuc1hfzoLTdgEFRvRAfvoVZogoPTOAUWP6U1V_gkzl0x8Lme3lSwreDl_b-AcovX6kjVz4b36JSURq0h3RIlzZfZ1QppXulberXD4-fkwFYe7cYhiPqjCSvt2vdIYh-Y/s640/20161002_145901.jpg" /></a></div>
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Ingredienti</div>
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<div dir="ltr">
125 gr farina di riso finissima <br />
75 gr granella di nocciole ridotta in farina<br />
50 gr farina di castagne<br />
1 vasetto di yogurt alla vaniglia ( va benissimo anche di soia o di riso)<br />
100 gr latte di avena certificato senza glutine ( per me marca la finestra nel cielo)<br />
50 gr olio di semi di girasole bio spremuto a freddo<br />
80 gr zucchero di canna<br />
2 uova<br />
1/2 bustina di lievito per dolci<br />
25 gr circa di gocce di cioccolato fondente</div>
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Mescolare olio uova yogurt e latte molto bene, poi aggiungere gli ingredienti secchi ( farina zucchero e lievito ) e mescolare fino a formare un composto omogeneo. Col Bimby 20 secondi velocità 5.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggpXpSy5usEi2XpmB8YwwzrzIAGNMgj2cXAw6LInH6j5NXV1s_uM0hrwPyHSszGJykG8rlXmwRvJTtyc57IgFmtlXzbmbkTHoCiSikaYJbQHAIQ7uF_KgHug6Ai39gApGWlC1130jTvGs/s1600/20161002_134641.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggpXpSy5usEi2XpmB8YwwzrzIAGNMgj2cXAw6LInH6j5NXV1s_uM0hrwPyHSszGJykG8rlXmwRvJTtyc57IgFmtlXzbmbkTHoCiSikaYJbQHAIQ7uF_KgHug6Ai39gApGWlC1130jTvGs/s1600/20161002_134641.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggpXpSy5usEi2XpmB8YwwzrzIAGNMgj2cXAw6LInH6j5NXV1s_uM0hrwPyHSszGJykG8rlXmwRvJTtyc57IgFmtlXzbmbkTHoCiSikaYJbQHAIQ7uF_KgHug6Ai39gApGWlC1130jTvGs/s640/20161002_134641.jpg" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWsSVzV_xjb-PqSQKRmRkJphblnczKk762xjC9yiRmimdWSOaDf6gWSpcO1ElBXFft0vY5k9SX2z39KbJmP9QovmCR6lTTSl54yGD3sKFRju8VdJWCvYr4i-4FaC6t-ZW_OANCAUcfMB4/s1600/20161002_135527.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWsSVzV_xjb-PqSQKRmRkJphblnczKk762xjC9yiRmimdWSOaDf6gWSpcO1ElBXFft0vY5k9SX2z39KbJmP9QovmCR6lTTSl54yGD3sKFRju8VdJWCvYr4i-4FaC6t-ZW_OANCAUcfMB4/s640/20161002_135527.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWsSVzV_xjb-PqSQKRmRkJphblnczKk762xjC9yiRmimdWSOaDf6gWSpcO1ElBXFft0vY5k9SX2z39KbJmP9QovmCR6lTTSl54yGD3sKFRju8VdJWCvYr4i-4FaC6t-ZW_OANCAUcfMB4/s1600/20161002_135527.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a> Aggiungere le gocce di cioccolato e incorporare bene. Col Bimby 20 secondi antiorario velocità 1.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQxRcWyu1QBa42cdNmERqNIaaGBmFdcDz3AqPg2NeA0JadrA0cBEGuPU7P-mdfgsCI8GtXP1__tukmBwr8qtlDImknJGzNdCN8bv23QPHIZwK8mMykQKG8MX-t0yu2UVcDlGLAWxDlEBw/s1600/20161002_140033.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQxRcWyu1QBa42cdNmERqNIaaGBmFdcDz3AqPg2NeA0JadrA0cBEGuPU7P-mdfgsCI8GtXP1__tukmBwr8qtlDImknJGzNdCN8bv23QPHIZwK8mMykQKG8MX-t0yu2UVcDlGLAWxDlEBw/s640/20161002_140033.jpg" /></a>Trasferire il composto in uno stampo in silicone da plumcake ( oppure in uno non in silicone ma foderato con carta da forno) e cuocere 40 minuti a 180° statico. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqNUsAWBlme25ujBzgut4ExKXP8lG_FR7mz3L2-u-w2BwPqao7c9eL3eqG1c5t8qPl1De7FmOP7EPymY6LRlUtOAJhqnAl6kff2u-g7plrnwKbJUDH1FqhJwdnZjqpuw8x-AS_Z5YsrdU/s1600/20161002_140242.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQEkUAptYXoapUttlnyEP1LzeJtvyL3Bta0KlJGHlWl7YHYzzSW-_PirDsCI66hUV73By1z3qBFRmxVoZeUhC0R0FRq4aax7xxVyt7gj1MnuSw6fLu2uwJwCQmGXkRVIHWh657vaR4sC4/s1600/20161002_145824.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqNUsAWBlme25ujBzgut4ExKXP8lG_FR7mz3L2-u-w2BwPqao7c9eL3eqG1c5t8qPl1De7FmOP7EPymY6LRlUtOAJhqnAl6kff2u-g7plrnwKbJUDH1FqhJwdnZjqpuw8x-AS_Z5YsrdU/s1600/20161002_140242.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqNUsAWBlme25ujBzgut4ExKXP8lG_FR7mz3L2-u-w2BwPqao7c9eL3eqG1c5t8qPl1De7FmOP7EPymY6LRlUtOAJhqnAl6kff2u-g7plrnwKbJUDH1FqhJwdnZjqpuw8x-AS_Z5YsrdU/s640/20161002_140242.jpg" /></a><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQEkUAptYXoapUttlnyEP1LzeJtvyL3Bta0KlJGHlWl7YHYzzSW-_PirDsCI66hUV73By1z3qBFRmxVoZeUhC0R0FRq4aax7xxVyt7gj1MnuSw6fLu2uwJwCQmGXkRVIHWh657vaR4sC4/s640/20161002_145824.jpg" />Con questa ricetta partecipo al contest </div>
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The Mystery Basket ideato da <a href="https://unafamigliaaifornelli.blogspot.it/2016/04/the-mystery-basket.html?m=1">La mia famiglia ai fornelli</a></div>
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E ospitato per il mese di settembre da <a href="http://www.senzaebuono.it/">Senza è buono</a></div>
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Anonymoushttp://www.blogger.com/profile/02084443894076374941noreply@blogger.com2tag:blogger.com,1999:blog-4280559627726302405.post-74270540270374305532016-09-27T08:44:00.001+02:002016-09-27T09:00:05.198+02:00Piadine con anche farina di castagne<p dir="ltr">220 gr nutrifree per pane<br>
30 gr farina di castagne <br>
20 gr farina di riso<br>
165 latte<br>
1 cucchiaino lievito istantaneo per salati</p><p dir="ltr">5 gr sale<br>40 gr olio evo</p><p dir="ltr"><br></p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyjYhLLDPt3Ml4pBbj7D5Ot11W_trR_P54uMh88VAU-0IfnEuNMvbUcAuN7U5PbGNOsHvDxRxuZvhadfM0Ok2koLBZMi_Y7XqUs46atti3Sq_wTkne-TxQDAQSXnXWGh1r6twKzxeyzv0/s1600/20160926_123809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyjYhLLDPt3Ml4pBbj7D5Ot11W_trR_P54uMh88VAU-0IfnEuNMvbUcAuN7U5PbGNOsHvDxRxuZvhadfM0Ok2koLBZMi_Y7XqUs46atti3Sq_wTkne-TxQDAQSXnXWGh1r6twKzxeyzv0/s640/20160926_123809.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLlopUpZENFVKfSgUDQrpcYFqpI5oGgvYsSbgPkvpOZxH4b9X_3V73DpIvH4TqI0hgfogx8brCok67e2l1_eyuWS3Z1wzs4Ui7BWksuPWMMJiSO0yDPBBtb0F7s3RlWFxR2XdarktSC1E/s1600/20160926_123804.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLlopUpZENFVKfSgUDQrpcYFqpI5oGgvYsSbgPkvpOZxH4b9X_3V73DpIvH4TqI0hgfogx8brCok67e2l1_eyuWS3Z1wzs4Ui7BWksuPWMMJiSO0yDPBBtb0F7s3RlWFxR2XdarktSC1E/s640/20160926_123804.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6JS8AdVxJhU-Zws5uC8dAT5KPUaHqgek_sFHDQdE_MMe5sAjhnTEzojr6kP3XxLYKTALXqxBBYnGy7NzX-Anf-uIzvzgkNUnlhPuh3hR7ZvpXL4fjQme-E6r13Hz-JpezXTVsjWlWxv0/s1600/20160926_123756.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6JS8AdVxJhU-Zws5uC8dAT5KPUaHqgek_sFHDQdE_MMe5sAjhnTEzojr6kP3XxLYKTALXqxBBYnGy7NzX-Anf-uIzvzgkNUnlhPuh3hR7ZvpXL4fjQme-E6r13Hz-JpezXTVsjWlWxv0/s640/20160926_123756.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfajeAYBrp4JxW4_jzSguj0TSda5WYeiWkFs22NQvBaMN4c4RSXjaYLDktPgA2gSpQ0KZCvRG1-R-48Na2AOzNK_BDg9ah1QwgftgCHLo61RDtYmrzaX4JktUzuS47wrLNTbXbRAD33zA/s1600/20160926_123003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfajeAYBrp4JxW4_jzSguj0TSda5WYeiWkFs22NQvBaMN4c4RSXjaYLDktPgA2gSpQ0KZCvRG1-R-48Na2AOzNK_BDg9ah1QwgftgCHLo61RDtYmrzaX4JktUzuS47wrLNTbXbRAD33zA/s640/20160926_123003.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGPKuk3aW9fBXV6xw3dN0Tw54cmXPMU-XOvnfSm4x-DQy2IJeJLUwWFDDUKCBcn0xRuzPRhPcfT0B2aILWTCE-oHREGeGYyNJFTiTiK5AUxQUiACdlQFHltCD00EYXZtlYB1zCX4CB6A/s1600/20160926_122958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGPKuk3aW9fBXV6xw3dN0Tw54cmXPMU-XOvnfSm4x-DQy2IJeJLUwWFDDUKCBcn0xRuzPRhPcfT0B2aILWTCE-oHREGeGYyNJFTiTiK5AUxQUiACdlQFHltCD00EYXZtlYB1zCX4CB6A/s640/20160926_122958.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAmChBa7YgGN3DEsQeCanAISKwCT6KHyOy_IM8kKBhzQIHAy_Wp1FOzsi8fjM_ljVK8CxE65D0LSo8mOlMGPaXvL-EYpfXhPWzBfjbVm3_Av0cDSXA8to6ARYLnhpuqU_mH0sOSW5TYg/s1600/20160926_122505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAmChBa7YgGN3DEsQeCanAISKwCT6KHyOy_IM8kKBhzQIHAy_Wp1FOzsi8fjM_ljVK8CxE65D0LSo8mOlMGPaXvL-EYpfXhPWzBfjbVm3_Av0cDSXA8to6ARYLnhpuqU_mH0sOSW5TYg/s640/20160926_122505.jpg"> </a> </div>Anonymoushttp://www.blogger.com/profile/02084443894076374941noreply@blogger.com0tag:blogger.com,1999:blog-4280559627726302405.post-83800519035142543022016-08-18T20:30:00.002+02:002016-08-18T20:30:29.077+02:00Trancio di tonno in un letto di ceci<div dir="ltr">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1l1LUVrQ5B2WdRsf5WEUR2O6cwJcaFKvcRHD-xaDgSeQ39kvOwP-QMUACmluh9qwGm05cY16RuciDoc5JFrjN_KQ2v4EeUnSv_XrWMQVB-GVgGU3MVOXe7A_nr271UyqKtoQQ-uGTXE/s1600/20160309_195052.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1l1LUVrQ5B2WdRsf5WEUR2O6cwJcaFKvcRHD-xaDgSeQ39kvOwP-QMUACmluh9qwGm05cY16RuciDoc5JFrjN_KQ2v4EeUnSv_XrWMQVB-GVgGU3MVOXe7A_nr271UyqKtoQQ-uGTXE/s640/20160309_195052.jpg" /></a>Ingredienti </div>
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2 tranci di tonno ( circa 600 gr)<br />
500 gr ceci lessati<br />
500 gr acqua<br />
1 cucchiaino di dado Bimby (oppure 1 dado vegetale )<br />
1 porro<br />
Sale qb<br />
Pepe qb<br />
Olio evo 4 <u>cucchiai</u><br />
1/2 limone<br />
Prezzemolo tritato 1/2 cucchiaio<br />
4/5 pomodori ciliegino</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1l1LUVrQ5B2WdRsf5WEUR2O6cwJcaFKvcRHD-xaDgSeQ39kvOwP-QMUACmluh9qwGm05cY16RuciDoc5JFrjN_KQ2v4EeUnSv_XrWMQVB-GVgGU3MVOXe7A_nr271UyqKtoQQ-uGTXE/s1600/20160309_195052.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>Per sicurezza ho preferito acquistare il tonno surgelato per scongiurare qualsiasi rischio di parassiti che possono trovarsi all'interno di questo pesce. <br />
La sera prima che decidiamo di prepararlo tirare fuori dal frezer il pesce e lasciarlo scongelare in frigo fino a 3 ore prima di servirlo a cena.<br />
Se ad esempio ceniamo alle 20.00, verso le 17.00 prendiamo dal frigo il tonno ormai scongelato , sciacquiamolo e asciughiamolo, cospargiamolo con pepe e sale.<br />
Mettiamo ogni trancio all'interno di una busta per alimenti e versiamo dentro anche il succo di limone e 2 cucchiai di olio evo.<br />
Chiudiamo e lasciamo marinare in frigo 3 ore. </div>
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Nel frattempo prepariamo la crema di ceci.</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxOhd7db-UTTDoG8O88U80aTqD6lgQrXgowPJ7EpwL2xp0tHKlJr3YybdgHzF0PlPTA3FJoDRc8gQ4C1AMhi75c-Zf-4D5oFHvmq9bGqWmGTcyjGIRn5dWTCGchlQgYTUfl2RdmDpfLsg/s640/20160309_192542.jpg" /><br />
In una casseruola versiamo l'acqua e il dado e accendiamo il fuoco, mescoliamo e versiamo il porro tagliato a pezzetti e i ceci lavati e scolati.<br />
Appena inizia a bollire spegnere il fuoco e frullare tutto con il minipimer.<br />
Alle 20.00 tiriamo fuori il pesce dal frigo e cuociamolo in una bistecchiera.</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJ-YCJ7v42R3SOIExIKrM0P0k1Sik7Y60J9-pX-qZiD9uKVjwpPMAF6RF8ErFzDbu6UpeNL7Fzg5W-9rne3ApiwQpZ9o1NL9j0AmnXdxrCYwulizQ6Y48-avZlX5uRxsykcpSMgQ5aKo/s640/20160309_194410.jpg" /><br />
Versiamo la crema di ceci nei piatti</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj34uNlAz9f1R5_i5nNz3MJI4Eu7GU-FH6huryYRuANFAAP5mScw5msg6ZsE8hiZBfChKKB637kGw7K0tMjVtGGP1pcI4-sxp8sU2G9CjWOm2kcMT4sUqqpJ_iaNO181AC8lfswr7LNkZU/s640/20160309_193130.jpg" /></div>
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adagiamo il pesce, copriamo con altra crema di ceci, una manciata di prezzemolo e i pomodori ciliegino tagliati a metà. <br />
Buon appetito ! </div>
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Anonymoushttp://www.blogger.com/profile/02084443894076374941noreply@blogger.com0tag:blogger.com,1999:blog-4280559627726302405.post-1458253047039986482016-08-18T20:22:00.005+02:002016-08-18T20:22:43.156+02:00Paccheri fatti in casa con asparagi gamberetti e pachino<div dir="ltr">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrfDhMD7lnjCwm-ap0PnSCiJQF6DNx_a9eRreR6qniQCKGoE_p1R0l4lu0cyPP1rwfhnN_dozrIIEHByyTaRth_zr-odukVn-6qKMsRU5z9tp_U-mL-OySwhyphenhyphen8r3nPMlKQl62XUCF_9Ts/s1600/20160605_205802.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
<div dir="ltr">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrfDhMD7lnjCwm-ap0PnSCiJQF6DNx_a9eRreR6qniQCKGoE_p1R0l4lu0cyPP1rwfhnN_dozrIIEHByyTaRth_zr-odukVn-6qKMsRU5z9tp_U-mL-OySwhyphenhyphen8r3nPMlKQl62XUCF_9Ts/s1600/20160605_205802.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrfDhMD7lnjCwm-ap0PnSCiJQF6DNx_a9eRreR6qniQCKGoE_p1R0l4lu0cyPP1rwfhnN_dozrIIEHByyTaRth_zr-odukVn-6qKMsRU5z9tp_U-mL-OySwhyphenhyphen8r3nPMlKQl62XUCF_9Ts/s640/20160605_205802.jpg" /></a></div>
<div dir="ltr">
Ingredienti per 3/4 persone</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Impasto:<br />
250 gr farina per pasta Senzaltro<br />
3 uova medie<br />
20 gr acqua tiepida<br />
Sale 1/2 cucchiaino</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Condimento</div>
<div dir="ltr">
200 gr gamberetti surgelati<br />
2 scalogni<br />
7 pomodori pachino<br />
Olio evo 2 cucchiai<br />
1 mazzo di asparagi.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Prima di tutto prepariamo la pasta mescolando la farina le uova il sale e l'acqua.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuxk6Ql-D9gOYLtYgTEDA3xJ0AJbEXy3grlL_rM9jaR077PY7R0p7hSN4pu47uz4908_jqXsCnu5kFHuf4_XGoF6oLSGYwgIT6e792_1mvw3qamSK7gdojfcF7DlFPGM9rQuv4kktU5bg/s1600/20160605_102031.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuxk6Ql-D9gOYLtYgTEDA3xJ0AJbEXy3grlL_rM9jaR077PY7R0p7hSN4pu47uz4908_jqXsCnu5kFHuf4_XGoF6oLSGYwgIT6e792_1mvw3qamSK7gdojfcF7DlFPGM9rQuv4kktU5bg/s640/20160605_102031.jpg" /></a><br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb98-0ZwjV8hkaYBgFpxI0lsTMP9Ee739Ww-y2Nwf3P9lzhkKV1U-SLc7OLtTeJ_5YoeW2lXORo4oqkU7XsXsVbM7mh1u0I9eqs9VruhKaTshaMzmbMl-SHEmcv56R6k45W5wwOxU-92I/s640/20160605_102347.jpg" /><br />
Verrà un composto bello liscio che avvolgeremo in pellicola.</div>
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<br /></div>
<div dir="ltr">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3uCOxPdrvtdndhXITk6sNfK8MLQdc8pYqejGpEQ-5C1HcArU4M-iTSDSVoUYsNByhJaH_9Af2aBsgNhZkF5hxixn-FiVp8NNUlaN6L1gCM_wjh7rFMjTh-iUGLAXQLTGAmlLwUnDuoY/s640/20160605_102623.jpg" /><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
<div dir="ltr">
Stendiamo un pezzo per volta aiutandosi con farina di riso ( sempre Senzaltro senza glutine) dello spessore di circa 2 millimetri.<br />
Se avete la macchina per stendere la pasta farete molto prima.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN4ty4yYeOVkPG4Y2dZnVSa7kzxqAi5UhHJyBWgJkAXXJspMvhxmAY1qEH71xMWtOPY9Bt2t4FCXHRSiBVypBMScK1vci4E6nQGRql6zvMvbnw73Jl90eiXb0O-bLmzjx6pzaukrn1fTc/s640/20160605_104751.jpg" /><br />
Tagliamo a rettangoli di 6 cm per 8 cm.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsY82B2m6cI5esGm3xa9f8jdLHmbDM4qSytPFzG9mxUhUtTzyy37fikSSvgdbTCnyM-pPZCfLSuviBj5pnGFbDuNGMFvKimOSYd05WPLV7zwdXJHSemQ9QwrZmYfMtzfq9kumHToGqmNE/s640/20160605_104837.jpg" /><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYfLzYhT3z27SnpWmpPRj5ws42RQExVvv92mbklvScsTGg953PS8KV21fat-6U2j_a_UWGjtP2O89WDiNEfrTvVACq20J9Hf7aEaDfvWaytUS8TFUl_Nd9LWq0rPuBS3mHmxZ8OrBrWnE/s640/20160605_104845.jpg" /><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6y6uWikYy8LjJFo0Uqg8LD2LNbGPhJZQ2ga7lNNx9IASu19epu-0zMCh0L5yfth4JeZ_yN75ZGvzZ5l9H-s_XSh2wzZTTzkoovqh13ujB5NZtiyDHmLwI01XRfSpYP7b7NgM-7qLfzs/s640/20160605_105118.jpg" /><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqm81qmnIZOEN0ctlMka5RyLU5_DjQnaBneX4nab3T0GssR6qQHH2p4r5i3Wt3dKKIH54me_VfStq_yS668jISHxg5Kf8vNUoCw9m83h_sJZb4XTkJXqCBPBqd4_zWv9G19rbieKz1ucg/s640/20160605_105428.jpg" /><br />
<br />
Bagniamo con il dito bagnato un lato corto del rettangolo e chiudiamo il pacchero arrotolando. ( vedi foto)<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXduhkgIAAglFnvg9s9uY-tsW6NenCu0ahUpf879dfB3k25pdg0I7Fht_Cwp0IFtpGzFPC361rHeQdc8MQI4IlWAgalbaCEoHRLZWAHj1OudJNZygCBP5e9kIkJbwAMYPxaVmYm8JlOTE/s640/20160605_105507.jpg" /><br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJFZlr9GpVCwjOWJ7m3c5CL0_yXOKqIba2TWoqcfbL9Fl61ZiXJk2fdHJv45DJjrNAWjT-axeQRwS2EOcKe0aIVMURgc_GDwquv6AtMIDjV7x_YHMiTRkpA3uNwBbuv1LbCGg4onvJfnc/s640/20160605_105512.jpg" /><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWoNlffzH6nt-zTaUJ_vVKXh4kMPCZa-36vchj8RrignvLYy8t6T40c6DV_3CFdx5e4C8g8ItdKcNmruEpcIP1_KckUmJ1bK2Q6VyatQ55Q9JsY8GpQx9tQ9kqmyeiklqKmj5QotF9jTA/s640/20160605_105524.jpg" /><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg66_S_3V77uyA8u3e_ZzVJiV2O_F4ORW69qJ6VPxCrPQLZ7xkPCidUBI7huv3iAR5KtbY4UtWYBL8W5gUfktQxREWrMdpC2nUcpfP_6J4xlooFad0c9EutzwgH_SVU25JkWV-V5oAJccs/s640/20160605_105612.jpg" /><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiooyCOTdPuQhHlUkXOSz-dDIet4zIiV1Z7xrFso9xXom4CuDZcQpysQTKMwm17maPO0hRosI7u2NeFsfPFiMi1woDQurV1Sbe5jvik_5GFFZJ8eCZOPLywjRmWyyjkE_pxQFFGr-as3Oo/s640/20160605_120218.jpg" /><br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirYn3I08-2kvbiwYj3ucZ12vTneBGa4Zaa_FJ2ZoFUbbJYMmj4xVYY4opn7bgz3CMF_CX60-AFAUNgz1m-slhGQorN8CZJ5_PurZXaeJc-dOzOdtKtGdDDQhiv0Qx2KB2tftSaIt-f3Mg/s640/20160605_121928.jpg" /><br />
<br /></div>
<div dir="ltr">
Continiamo così fino a terminare tutto l'impasto.<br />
Lasciamo asciugare in frigo per almeno 8 ore.</div>
<div dir="ltr">
Trascorso il tempo necessario prepariamo il sugo tagliando le punte degli asparagi e mettendole da parte.<br />
Togliamo l'ultima parte dura di ogni gambo e tagliamo a pezzettini tutto il resto di ogni gambo e mettiamo ancora da parte.<br />
Tritiamo lo scalogno e mettiamo anch'esso da parte.<br />
Tagliamo i pomodori pachino in 4 spicchi e lasciamo da una parte.<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYy5IK6khcF_tfINTO7FOcrSBJO-uMaxJPFjNyaBD4vU0cyEkT9KT7mPhgQBr3xIpBQWk1DKc8DljtliD7TqpcA7c7-NYfeyJhQEc8eP4tWIP8g0l1r4rU0OSrvwiiwNtKfF6uwXwLT38/s640/20160605_201912.jpg" /><br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipLiOyDQqCvIRe1KjMBAHzuKGevspHmMKmzKjpeaeWXe7_gepZbJDada-4aLMSGv5L7jTMC0uMfvpMTu3SUUVfKtB3W1bPlzvb4GXmxCs86K-UhfGzH2Hb4B9tx628dwOWJ78huSs3je8/s640/20160605_203149.jpg" /><br />
<br />
Mettiamo olio in una padella a soffrigger con lo scalogno 2 minuti, aggiungiamo i gambi degli asparagi tagliati a pezzetti e copriamo con un coperchio per 3 minuti. Aggiungiamo 1/2 bicchiere di acqua e cuociamo coperto per 10 minuti circa aggiungendo anche le punte di asparagi.<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprxTjVJFWfyBAZOIZw8xMv-5g23oucbMVDdee9nJ4pZ0MAEKobaHbxRHX8ua_FD_H9fkvJ2mlhTt4RYcMUbd42tJwfjzmzZXK6FKfJEgqjvTkf_BnSIBa2Ju_R35JXAb-JZyaZYX2lSU/s640/20160605_202904.jpg" /><br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8saw7KfXxM6qjEm-j9tPW5CLsdDuKiYNvM-VAdkgWSWWVoYFeEEnNRURahAMzWgRG0DfF_qzJWli37wtFGGwW3eBc3EaPg0NkHKbmvrMM0Qpq6Ml8GYQAKEIK300xglrZXCrO6ti93N0/s640/20160605_202916.jpg" /><br />
<br />
Nel frattempo mettiamo a cuocere la pasta. La cottura dei paccheri è in tutto di 5 minuti perciò attenzione a calcolare bene i tempi.<br />
Aggiungiamo al sughetto i pomodori e i gamberetti surgelati e cuociamo altri 4 minuti circa...<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOxIbJxTs04MTO_z350uvCr53ITzi4w37x12IP3Kfk6U-EA8m1TFZXe5jrkFDJAE3_1PB-Qw6P9c3myaST4NUmlDF73JqFHmJMQ0FpLKZcNZM3FwoIz0f0ZhL1whQOdmluPHccntfrg8E/s640/20160605_204624.jpg" /><br />
a questo punto la cottura della pasta deve corrispondere alla fine della cottura del sugo...perciò dopo 4 minuti scolare bene la pasta e finire di cuocere in padella nel sugo per far prendere bene il sapore.</div>
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Buon appetito! </div>
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Anonymoushttp://www.blogger.com/profile/02084443894076374941noreply@blogger.com0tag:blogger.com,1999:blog-4280559627726302405.post-31614257468085017182016-08-18T19:54:00.000+02:002016-08-18T19:56:55.945+02:00Rotolo crudo al cocco<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2UQjXdqYyrxkzEe7fG2GwsfJGtTu28Cz3g2N0BVUPuPNF7j6vJJb6AaSkOmcdHruTqg23YlF4JIvfPhFPV0kdOb64Y_0wlDV2GbL3si2zAMtky8xl0gd4h0UwMjHr7Lra9EJeTNXbwxM/s1600/20160807_112310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2UQjXdqYyrxkzEe7fG2GwsfJGtTu28Cz3g2N0BVUPuPNF7j6vJJb6AaSkOmcdHruTqg23YlF4JIvfPhFPV0kdOb64Y_0wlDV2GbL3si2zAMtky8xl0gd4h0UwMjHr7Lra9EJeTNXbwxM/s1600/20160807_112310.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2UQjXdqYyrxkzEe7fG2GwsfJGtTu28Cz3g2N0BVUPuPNF7j6vJJb6AaSkOmcdHruTqg23YlF4JIvfPhFPV0kdOb64Y_0wlDV2GbL3si2zAMtky8xl0gd4h0UwMjHr7Lra9EJeTNXbwxM/s1600/20160807_112310.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2UQjXdqYyrxkzEe7fG2GwsfJGtTu28Cz3g2N0BVUPuPNF7j6vJJb6AaSkOmcdHruTqg23YlF4JIvfPhFPV0kdOb64Y_0wlDV2GbL3si2zAMtky8xl0gd4h0UwMjHr7Lra9EJeTNXbwxM/s640/20160807_112310.jpg" style="cursor: move;" /></a>La ricetta originale è questa</div>
<div dir="ltr">
<a href="http://blog.giallozafferano.it/dulcisinforno/girelle-al-cocco-e-cioccolato/">http://blog.giallozafferano.it/dulcisinforno/girelle-al-cocco-e-cioccolato/</a></div>
<div dir="ltr">
<br />
Ho soltanto omesso lo zucchero e sostituito al latte vaccino 2 latti vegetali differenti.</div>
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<br /></div>
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<br /></div>
<div dir="ltr">
Ingredienti per la base biscotto</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
200 gr biscotti frollini<br />
20 gr burro morbido temperatura ambiente <br />
10 gr cacao amaro polvere<br />
70 gr latte di riso al cioccolato ( marca Scotti)</div>
<div dir="ltr">
<br />
Per la farcia</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
125 gr ricotta<br />
50 gr farina di cocco<br />
1 cucchiaio di latte di mandorle</div>
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<br /></div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Per prima cosa tritare i biscotti ( io ho usato il bimby 20 secondi velocità 4/5.)<br />
Aggiungere il burro il cacao amaro e il latte e mescolare ( col bimby 20 secondi velocità 4)<br />
Stendere tra 2 fogli di carta da forno.<br />
Preparare la farcia mescolando la ricotta col latte e la farina di cocco.<br />
Spalmare sopra la base al biscotto e arrotolare delicatamente.<br />
Mettere nel freezer per 30 minuti.<br />
Tagliare a fette di 1 cm .<br />
Se volete potete surgelare fetta per fetta come ho fatto io alttimenti servire e gustare </div>
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Anonymoushttp://www.blogger.com/profile/02084443894076374941noreply@blogger.com0tag:blogger.com,1999:blog-4280559627726302405.post-44591387337229400072016-04-26T21:00:00.001+02:002016-04-27T06:42:13.036+02:00Waffle senza glutine senza uova e senza lattosio<p dir="ltr"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDKVzAEtQ6uh_vvFZ8jZnAeK3dlZf6P0rzm2NG_Hu5dud5LVH52fYEnCxdTsZFP5pr3WNFH5GU2SZDZbQ-ZHSk_YvaIxNEWFh1gwhQ68YQJpGFSBq2rYHhPYZGMlfCRaKO_i4kmcPAlnQ/s1600/20160426_200304.jpg" imageanchor="1" style="font-family: sans-serif; text-align: center; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDKVzAEtQ6uh_vvFZ8jZnAeK3dlZf6P0rzm2NG_Hu5dud5LVH52fYEnCxdTsZFP5pr3WNFH5GU2SZDZbQ-ZHSk_YvaIxNEWFh1gwhQ68YQJpGFSBq2rYHhPYZGMlfCRaKO_i4kmcPAlnQ/s640/20160426_200304.jpg"></a><br></p><p dir="ltr">Ingredienti per circa 16 waffle</p>
<p dir="ltr">150 gr farina di riso<br>
100 gr fecola di patate <br>
100 gr zucchero vanigliato<br>
50 gr olio di riso <br>
5 gr lievito per dolci<br>
200 gr latte vegetale (soia o riso o miglio etc.)<br>
Sale 1 pizzico</p>
<p dir="ltr">Mescolare farina fecola zucchero sale e lievito.<br>
Aggiungere l'olio e mescolare infine il latte fino a comporre una crema non troppo liquida e priva di grumi.</p>
<p dir="ltr">Scaldare la piastra alla massima potenza ( per me 5)<br>
Ungere la piastra con poco burro fuso e versare poco impasto ...</p><p dir="ltr"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXexXWbdnbnucNmy_JQpg2dmNscuX-tVPjAXGRqOJlqIt53Oe21E2OaRuXWglR0GO81oQjCO-Em4-oGE80ib3gNCBb5aM0e02VPA3hvkm6ib_-CcVKXER_ti4eef6tHYrRlaISObHmlk0/s1600/20160426_204254.jpg" imageanchor="1" style="font-family: sans-serif; text-align: center; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXexXWbdnbnucNmy_JQpg2dmNscuX-tVPjAXGRqOJlqIt53Oe21E2OaRuXWglR0GO81oQjCO-Em4-oGE80ib3gNCBb5aM0e02VPA3hvkm6ib_-CcVKXER_ti4eef6tHYrRlaISObHmlk0/s640/20160426_204254.jpg"></a><br></p><p dir="ltr"><br></p><p dir="ltr"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjifJQqum9ap-P5EZlb0tk_p4RuIzOePhrauX2fLYZ4P9iKARJ-vCnD5sB0nZhRi_AORG4jprjiLqSSnu0wo1nS867XNCohIEnxO_1h4_3FeXQHOogT5N6hZFbYXo2wKlZEVZDjYy-bdvk/s1600/20160426_204258.jpg" imageanchor="1" style="font-family: sans-serif; text-align: center; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjifJQqum9ap-P5EZlb0tk_p4RuIzOePhrauX2fLYZ4P9iKARJ-vCnD5sB0nZhRi_AORG4jprjiLqSSnu0wo1nS867XNCohIEnxO_1h4_3FeXQHOogT5N6hZFbYXo2wKlZEVZDjYy-bdvk/s640/20160426_204258.jpg"></a>Cuocere per 4 minuti circa.<br></p><p dir="ltr">
Servire così come sono, oppure con una buona marmellata o una dwliziona crema di nocciole...oppure con sciroppo d'acero o anche miele...quello che preferite.<br>
</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ebBeD_2m2mxUOnpiED3E_i4rJAabHg56LpbTwV2C-sBnCQ41Ry8ZUJeSWkcNC4hlGydds3C54zPdk8e8dtRnVbhhX-NUVWrz46EnZ53P8FXQ9Kt7YdAN2gm4CfDODjfYHRLpJ6TzGPs/s1600/20160426_195627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ebBeD_2m2mxUOnpiED3E_i4rJAabHg56LpbTwV2C-sBnCQ41Ry8ZUJeSWkcNC4hlGydds3C54zPdk8e8dtRnVbhhX-NUVWrz46EnZ53P8FXQ9Kt7YdAN2gm4CfDODjfYHRLpJ6TzGPs/s640/20160426_195627.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggR7dKGJpiHHvUePY4MLz5QzyOIz90YmsANRQqOKGCaQTyMXnnYEOJkvGE0eHnSJAQX9trtKhA5AMVE_MzwJz25tmX7fAxBlEQUmQ94nVWpJjWNgu89yATIPkZvQeLkZht1XQ3ZrTVMNs/s1600/20160426_195632.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggR7dKGJpiHHvUePY4MLz5QzyOIz90YmsANRQqOKGCaQTyMXnnYEOJkvGE0eHnSJAQX9trtKhA5AMVE_MzwJz25tmX7fAxBlEQUmQ94nVWpJjWNgu89yATIPkZvQeLkZht1XQ3ZrTVMNs/s640/20160426_195632.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjclo4dlO6jkQApE3qewv8kLTlUybD43dbJ2gUVSDZyjSi7AjTudcpu0KFiizF1wTM5LIiNH3iifUsNaC7NIa0iTZ5VilTAwThbJOctlb0DM48qCc6JLtztlcVeH9a81JVCTTOiPAxXEbo/s1600/20160426_200155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjclo4dlO6jkQApE3qewv8kLTlUybD43dbJ2gUVSDZyjSi7AjTudcpu0KFiizF1wTM5LIiNH3iifUsNaC7NIa0iTZ5VilTAwThbJOctlb0DM48qCc6JLtztlcVeH9a81JVCTTOiPAxXEbo/s640/20160426_200155.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div>Anonymoushttp://www.blogger.com/profile/02084443894076374941noreply@blogger.com1tag:blogger.com,1999:blog-4280559627726302405.post-1336747918372709152016-03-28T14:47:00.001+02:002016-04-07T13:34:18.349+02:00Piadine semintegrali con farine naturali ed esubero di pasta madre<div dir="ltr">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrXih0nlel3WvYVndRkEEYqpoyd1M8-JW0FLpvqa9n3HJ6Ksx6owBBTTW9NHH4mtn1gvLiU6jlZTQNytssEN5XqCwLcxsbCQCBmC7HfMn4y0L3PC85c0mOESjVx1FiA98v6XK34t52zBc/s1600/20160328_142735.jpg" imageanchor="1" style="font-family: sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrXih0nlel3WvYVndRkEEYqpoyd1M8-JW0FLpvqa9n3HJ6Ksx6owBBTTW9NHH4mtn1gvLiU6jlZTQNytssEN5XqCwLcxsbCQCBmC7HfMn4y0L3PC85c0mOESjVx1FiA98v6XK34t52zBc/s640/20160328_142735.jpg" /></a></div>
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Ingredienti per 2 piadine</div>
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<div dir="ltr">
55 gr pasta madre avanzata e non rinfrescata<br />
25 gr farina di riso integrale finissima ( Baule Volante)<br />
20 gr amido di tapioca ( Naturei)<br />
10 gr farina di grano saraceno <br />
10 gr olio evo<br />
30 gr acqua tiepida<br />
Sale 1 pizzico<br />
La punta di 1 cucchiaino di xantano </div>
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<br /></div>
<div dir="ltr">
In una ciotola mescolare le farine e l'amido.<br />
Aggiungere lo xantano il sale e l'olio e mescolare con una forchetta.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe3XQD0SOsCOzAPh1cUHGlXgnUB5DaXgS_SrSblIB_tSTnnFNgICHZIX-VhvvZ7WeRDlnWw0c4UPGuNadSz8fENaM2rZ09tLV_ZL-RrqbTB8a3LKeQTeRJzvJxYa3czR1qyghXmLHK01Q/s1600/20160328_141034.jpg" imageanchor="1" style="font-family: sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe3XQD0SOsCOzAPh1cUHGlXgnUB5DaXgS_SrSblIB_tSTnnFNgICHZIX-VhvvZ7WeRDlnWw0c4UPGuNadSz8fENaM2rZ09tLV_ZL-RrqbTB8a3LKeQTeRJzvJxYa3czR1qyghXmLHK01Q/s640/20160328_141034.jpg" /></a></div>
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Aggiungere l'acqua e mescolare fino a formare un panetto morbido ma che si stacca dai bordi della ciotola.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbllUhJh1h5m7ET9f_qp34GI_emsGuVXtl1Dr-7JHlvNyU-59pXhnI-lb9kOGEvuLyk3Ly4rFIKDDkTegLANES2tc7uhKEJWhUf69CwOo5PrYY29vRvK1766OwCdys7_9QDynlW2uZX3I/s1600/20160328_141353.jpg" imageanchor="1" style="font-family: sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbllUhJh1h5m7ET9f_qp34GI_emsGuVXtl1Dr-7JHlvNyU-59pXhnI-lb9kOGEvuLyk3Ly4rFIKDDkTegLANES2tc7uhKEJWhUf69CwOo5PrYY29vRvK1766OwCdys7_9QDynlW2uZX3I/s640/20160328_141353.jpg" /></a></div>
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Prendere 1 foglio di carta da forno e mettere poca farina di riso e mais da spolvero.<br />
Dividere in 2 l'impasto, girarlo nelle farine e stenderlo.<br />
Attenzione le farine servono solo per aiutare a stendere le piadine...non aggiungetene troppa</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRfWk6gmubNs_6HG1HF32F4mL_jRAmfQu080X7-FprVUTzzeLi10sWsgjVjP4C5RBq6ajd-I8CcxmgwyyBNSzjqT1BOmSOhTuLowh690q1uxiFTLv2SZZYQglRHniK47z-uaJVAQpOask/s1600/20160328_141729.jpg" imageanchor="1" style="font-family: sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRfWk6gmubNs_6HG1HF32F4mL_jRAmfQu080X7-FprVUTzzeLi10sWsgjVjP4C5RBq6ajd-I8CcxmgwyyBNSzjqT1BOmSOhTuLowh690q1uxiFTLv2SZZYQglRHniK47z-uaJVAQpOask/s640/20160328_141729.jpg" /></a></div>
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<br /></div>
<div dir="ltr">
Stendere le piadine molto sottili tra due fogli di carta da forno e cuocere in una piastra calda pochi minuti girandole quando vi accorgete che sono cotte da un lato.</div>
<div dir="ltr">
Si formeranno le classiche bolle delle piadine.<br />
Sono arrotolabili e buonissime....<br />
Buon appetito !</div>
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Anonymoushttp://www.blogger.com/profile/02084443894076374941noreply@blogger.com0tag:blogger.com,1999:blog-4280559627726302405.post-10186276585725531462016-03-22T16:07:00.001+01:002016-03-22T16:12:11.163+01:00Fiorellini di sfoglia con farine naturali senza glutine e senza lattosio con crema al limone e fragole<div dir="ltr">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFC2VMA90pc3AawXwuf3PZLcytSVpdf2pIjXUIfI9TNUlizIob80tUfUYg_OrCR7KanOOvE1ChY_9UfIQzA101yY2LRJCNN7jNbuW_wCyuonM7tz7qxb_Kb1aAXlHVkb1oppUfqvAROSY/s1600/20160322_150856.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFC2VMA90pc3AawXwuf3PZLcytSVpdf2pIjXUIfI9TNUlizIob80tUfUYg_OrCR7KanOOvE1ChY_9UfIQzA101yY2LRJCNN7jNbuW_wCyuonM7tz7qxb_Kb1aAXlHVkb1oppUfqvAROSY/s640/20160322_150856.jpg" /></a>L'idea è quella di usare ingredienti senza glutine e senza lattosio , mescolare almeno due frutti di stagione, il limone e la fragola e provare a realizzare una sfoglia semplice e veloce che richieda l'uso di farine naturali e semi integrali, vista la presenza del grano saraceno, una sfoglia che tutti, ma proprio tutti possano fare in casa molto semplicemente e rapidamente.<br />
<br />
Ingredienti per la sfoglia<br />
<br /></div>
<div dir="ltr">
150 gr burro freddissimo senza lattosio ( o anche burro di cocco vedi ricetta nei post precedenti o margarina vegetale fatta in casa)<br />
80 gr farina di riso finissima <br />
40 gr farina di grano saraceno<br />
40 gr fecola di patate<br />
70 gr acqua freddissima<br />
1/2 cucchiaino xantano<br />
Sale 1 pizzico<br />
<br />
<br /></div>
<div dir="ltr">
Per la crema al limone :<br />
<br /></div>
<div dir="ltr">
100 gr zucchero di canna<br />
40 gr burro a pomata<br />
40 gr fecola<br />
140 gr acqua temperatura ambiente<br />
La scorza e il succo di 1 limone<br />
<br />
<br />
Iniziamo col preparare la sfoglia.<br />
<br /></div>
<div dir="ltr">
Ho amalgamato gli ingredienti fino ad ottenere un composto liscio e piuttosto appiccicoso, se avete il Bimby 15 secondi velocità 6.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXZnBWiLR1RdQ9J8hCAN4ZIojFmvPHIzM_O7UDbrphiwnA2mhVK9G3En8tymNQs_JYXGsnB0E9TLdAQhLKSy_3agwU6d2tDBhAEIe5-OWsuw0SrSzCsIw4UJlEvML3ZRyX9RCSS9epRKI/s1600/20160321_145645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXZnBWiLR1RdQ9J8hCAN4ZIojFmvPHIzM_O7UDbrphiwnA2mhVK9G3En8tymNQs_JYXGsnB0E9TLdAQhLKSy_3agwU6d2tDBhAEIe5-OWsuw0SrSzCsIw4UJlEvML3ZRyX9RCSS9epRKI/s640/20160321_145645.jpg" /></a><br />
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Capovolto in un ripiano infarinato con farina di riso e lavorato fino a formare un panetto liscio e rettangolare. <br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FpwWUKsUQwxq8ViEh18LvIPAh2N0Hz4fsVMccXBl9lfTynMDK3ziWVxTySiQXLnKTjHNZvifWwcluC2_ugMrFkXwjuVkOdqvZPp9juyNAbX_8xq6SCpuvereq2oEow6auN5XTqrZ7tQ/s640/20160321_164757.jpg" /><br />
Riposto in frigo ricoperto con pellicola per 1o minuti.<br />
Tirato fuori, steso leggermente aiutandomi con la farina di riso ma solo se necessario.<br />
Mi raccomando il panetto non deve essere troppo duro altrimenti si spezza. Nel caso sia troppo duro attendere che si ammorbidisca un pò e fare 3 pieghe di seguito, la prima da 4 e le altre da due da 3.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqnRLvYO6jMo5DTq68B0ot4Pd0wOZNAgfaXVMepw8NwAdHRBREhMiaocjxNfQ9x7dkGiImdipluAGlxA8DCY7br8t9hvDY1XcPHCzytRHHroAxoSG5dJXjkNnb2iV8a_rLadJlqZLvaiA/s640/20160321_164829.jpg" /><br />
Vi lascio il link passo passo.<br />
<br />
<a href="http://sineglu.blogspot.it/2014/02/vol-au-vent-con-amore.html">http://sineglu.blogspot.it/2014/02/vol-au-vent-con-amore.html</a><br />
<br />
A questo punto si può subito utilizzare altrimenti si conserva in frigo per tre giorni. Oppure è possibile surgelarla e utilizzarla in seguito.</div>
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Con questa sfoglia ho preparato i fiorellini stendendola non troppo fine, circa 4 mm e tagliandola con una formina.<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKvvzVmD2onv7rMgplcfxYj1ole6jnv-9RBQ82J7oOip0Hsr9r7K_mSRF9iPJRUV5WTdwbNtYBhNQEM9Cc39AVphnpRH9pjYjsOod3pDfqB8oeIbp67SZGBe_xaI079Wix-PBtZ_u6LHo/s640/20160321_191127.jpg" /><br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeNXQ6lXpwayldFVkYjQJqWojgyDO4rmx0-sYiB_QCIcQTZntxaVe4pMwUQsaTqQmOiTPssF50DlEKzWm1e_wNPPLHPOvCeITTG29Kufuu73qsqqdXMdfb1uKi63fcjGYzIaFfTSiQQ8c/s640/20160321_191131.jpg" /><br />
<br />
Una volta date le forme, metà dei dischi li ho forati aiutandomi con la base di un imbuto.<br />
Ho spennellato con uovo sbattuto e cotto a 170 gradi per circa 10/15 minuti.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9lsUkbjg7FZWSpAEmOq_SwIrN9VUppake98MX9I_AhVv8x11fmkdX_2c5LJjHJqfCjK1F9UzN6h8odzuW4lVl4X-6DLJUy6-GxqMNpCWugDvsnf4NPeUikhVGs8HHUx_88TjFrT0CZwo/s640/20160321_192653.jpg" /></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhne-E_vO9m8sDSXuJ7JggdCTaI-YJ_RjwA8hwDony2bm1cWRt7VpYE-lp9eZnqXlBKZKExZL_pG2Mf7QjjNrVIJH1RI-_BieBT-A98e2zdi79SVFaMutfzSPGGCawd4Hl_1eD2J48nJOs/s640/20160321_194049.jpg" /><br />
Ho preparato la crema al limone tritando nel Bimby la scorza e lo zucchero di canna 10 secondi velocità turbo.<br />
Poi ho aggiunto il resto degli ingredienti e cotto 7 minuti 80 gradi velocità 4.<br />
Senza bimby potete usare un frullatore per tritare zucchero e scorza di limone poi cuocre tutto il resto in una pentola fino a che non si forma la crema.<br />
Ho farcito i fiorellini con questa crema e decorato con fragoline fresche. ...una delizia!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_9tCWAEYBAQ1vPxlZG4yuJF01ukFZKq3ISQ3ytPTBqVYLUb6gAZZ9zZFVWzJOuT54w4XepkGPGtxjCwgayGjPi54iKiSq5qxFRVVoeJJ5fusaPHxqoKBQrotGRD3m4SCF_X8AKSY9zW8/s1600/20160321_194308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_9tCWAEYBAQ1vPxlZG4yuJF01ukFZKq3ISQ3ytPTBqVYLUb6gAZZ9zZFVWzJOuT54w4XepkGPGtxjCwgayGjPi54iKiSq5qxFRVVoeJJ5fusaPHxqoKBQrotGRD3m4SCF_X8AKSY9zW8/s640/20160321_194308.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_GH0ykohG25Aa0JJfjODLL9w2QoU0SVqWRhRCroZAx0nxzQcyNRRUEZpminpS8dU5UKB5UsI4xwopuzuaHwBFVAoZ9fKqf8hsvKqpJ4GASDUkFrd1RAxogsDIqq85zpqhgaPtx5isIg/s1600/20160322_150846.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_GH0ykohG25Aa0JJfjODLL9w2QoU0SVqWRhRCroZAx0nxzQcyNRRUEZpminpS8dU5UKB5UsI4xwopuzuaHwBFVAoZ9fKqf8hsvKqpJ4GASDUkFrd1RAxogsDIqq85zpqhgaPtx5isIg/s640/20160322_150846.jpg" /></a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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Con questa ricetta partecipo alla raccolta di ricette "L' Orto del bimbo intollerante " di Il mondo di Ortolandia <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFC2VMA90pc3AawXwuf3PZLcytSVpdf2pIjXUIfI9TNUlizIob80tUfUYg_OrCR7KanOOvE1ChY_9UfIQzA101yY2LRJCNN7jNbuW_wCyuonM7tz7qxb_Kb1aAXlHVkb1oppUfqvAROSY/s1600/20160322_150856.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a> <br />
<a href="http://senzaebuono.altervista.org/un-anno-di-raccolta-l-orto-del-bimbo-intollerante/#foobox-2/0/Lorto-del-bimbo-intollerante-1-anno.jpghttp">http://senzaebuono.altervista.org/un-anno-di-raccolta-l-orto-del-bimbo-intollerante/#foobox-2/0/Lorto-del-bimbo-intollerante-1-anno.jpghttp</a></div>
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Senza è buono </div>
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<a href="http://senzaebuono.altervista.org/">http://senzaebuono.altervista.org/</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5wkG-f7X6V673P6WGUDyyG9P_4V_YE-2UG0ujZJXqdKZSPoNDyESYoykh-1RhsZrcemQyKBQZf2sms0bwZLwpHYRfS1WXpD1fo_u52hxutgeTvhOVMxZPMPKBEelh7wFAmhxhel4TgyQ/s1600/Lorto-del-bimbo-intollerante-1-anno.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5wkG-f7X6V673P6WGUDyyG9P_4V_YE-2UG0ujZJXqdKZSPoNDyESYoykh-1RhsZrcemQyKBQZf2sms0bwZLwpHYRfS1WXpD1fo_u52hxutgeTvhOVMxZPMPKBEelh7wFAmhxhel4TgyQ/s640/Lorto-del-bimbo-intollerante-1-anno.jpeg" /> </a> </div>
Anonymoushttp://www.blogger.com/profile/02084443894076374941noreply@blogger.com3tag:blogger.com,1999:blog-4280559627726302405.post-35155385726574652532016-02-26T18:15:00.000+01:002016-02-26T18:15:14.297+01:00Bignè senza glutine senza burro e senza lattosio<div dir="ltr">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn6yg811l1SQjM2o310o5a0G6MTlNSK2EY4TrXclhoG1i3gVsWhdmnjaqCfR1XSNDkvFWrO1PlrBKlY8wGFt2vG-SPE0YnOlXH5LmpGjF-6aOtO9586D8IcqxMy2v062GPgCjkYaPxR8E/s1600/20160226_170345.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn6yg811l1SQjM2o310o5a0G6MTlNSK2EY4TrXclhoG1i3gVsWhdmnjaqCfR1XSNDkvFWrO1PlrBKlY8wGFt2vG-SPE0YnOlXH5LmpGjF-6aOtO9586D8IcqxMy2v062GPgCjkYaPxR8E/s640/20160226_170345.jpg" /></a>Ingredienti per circa 9 bignè grandi o 15 piccoli</div>
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1 tazza di acqua bollente (200 gr)<br />
1 tazza di farina ( 70 di riso, 30 amido di tapioca)<br />
2 cucchiai di olio di riso<br />
1 pizzico di sale<br />
3 uova ( circa 150 gr)</div>
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Cioccolata o panna o entrambe per farcire ( vanno benissimo anche vegetali)</div>
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Vi ricordate la ricetta dei roti di riso che avevo postato tanto tempo fa?....No ?<br />
Allora ve la rimetto qui sotto e il motivo è perché da questa ricetta è nata l'idea di provare a fare i bignè senza glutine ma anche senza burro. <br />
Ho modificato le farine e il risultato è stato incredibile. </div>
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Se non avete il Bimby basta seguire passo passo la ricetta dei roti fino a quando si forma la pasta ( dopo aver buttato la farina e mescolato) da li in poi basta lasciar freddare mescolando ogni 2 minuti e solo quando è tutto tiepido aggiungere 1 uovo alla volta mescolando bene fino a completo assorbimento.</div>
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<a href="http://sineglu.blogspot.it/2014/07/roti-di-riso.html">http://sineglu.blogspot.it/2014/07/roti-di-riso.html</a></div>
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Se avete il Bimby:</div>
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Mettere acqua olio e sale nel boccale e cuocere 5 minuti 100 gradi velocità 2 <br />
Aggiungere le farine setacciate e mescolare 10 secondi velocità 4/5</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqawel3uVqfdDFAzvylWiv3Hmguk_0b_0NkCm1ZuYJ9jBFPTruTKWwf00dv_djWf8gX-CFEQW7sH0BvaL1IQgVcq8MhagckQy7n3AMBnNSR3eS3QdGYOMhdL5lraOVEGgt8-8yYaDJAI/s1600/20160226_150850.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqawel3uVqfdDFAzvylWiv3Hmguk_0b_0NkCm1ZuYJ9jBFPTruTKWwf00dv_djWf8gX-CFEQW7sH0BvaL1IQgVcq8MhagckQy7n3AMBnNSR3eS3QdGYOMhdL5lraOVEGgt8-8yYaDJAI/s640/20160226_150850.jpg" /></a>Lasciare raffreddare per 10 minuti fino a quando la spia del Bimby non raggiunge i 37 gradi.<br />
Attenzione nel frattempo mescolare ogni 2 minuti velocità 5 per 5 secondi. <br />
A questo punto, l'impasto è tiepido.<br />
Aggiungere un uovo e mescolare 10 secondi velocità 5 e così via fino al terzo uovo.<br />
Infine mescolare 20 secondi velocità 5.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglx1mLBh4hY-zO4MOk_VA7kR2sY2ziO91bz11ko5xLGVxrhS1Y_Lte90XTPn8AX5inLCn9RY6OFinqa01NnPz6xNltVpFablih2j5Pgs2RLkU4tPLRkbbKZUh4EttAnZUbCMnYFEFMW_0/s1600/20160226_161356.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglx1mLBh4hY-zO4MOk_VA7kR2sY2ziO91bz11ko5xLGVxrhS1Y_Lte90XTPn8AX5inLCn9RY6OFinqa01NnPz6xNltVpFablih2j5Pgs2RLkU4tPLRkbbKZUh4EttAnZUbCMnYFEFMW_0/s640/20160226_161356.jpg" /></a>A questo punto, con l'aiuto di un cucchiaio porzionatore per gelato formare le palline che si schiacceranno un po'.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRlRB4kojNdOrGivZMYCKDRe60JpDsy7SPkdPr9hIAtB_2x3i-aCB0sLXyXmlbep36LiJ1ex0WTNtd3M4iIrW74L73y2D1Pbex1p7H5w1M9kQcwopt7GL700_-vs3DwnUJn_z8_mbPKEI/s1600/20160226_161637.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRlRB4kojNdOrGivZMYCKDRe60JpDsy7SPkdPr9hIAtB_2x3i-aCB0sLXyXmlbep36LiJ1ex0WTNtd3M4iIrW74L73y2D1Pbex1p7H5w1M9kQcwopt7GL700_-vs3DwnUJn_z8_mbPKEI/s640/20160226_161637.jpg" /></a>Riporre ognuna nella carta da forno e infornare per 15 minuti a 220 gradi statico.<br />
Dopo di che abbassare il forno a 190 gradi e finire di cuocere altri 8/10 minuti. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIFfOTG5XOOXl8GI4QBmlEK9cchKgtGduyiLUGonVwprclTcMo7_zbdDF9v03-fTAeqW1Dy1zn6tQLJ9D-BhfhJEP0ePc16UpRsNtmrSVrYrdjJZPNUFotRyLZZmNXHXRXJFhAHjtKNZg/s1600/20160226_162344.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIFfOTG5XOOXl8GI4QBmlEK9cchKgtGduyiLUGonVwprclTcMo7_zbdDF9v03-fTAeqW1Dy1zn6tQLJ9D-BhfhJEP0ePc16UpRsNtmrSVrYrdjJZPNUFotRyLZZmNXHXRXJFhAHjtKNZg/s640/20160226_162344.jpg" /></a><br />
Lasciare intiepidire 5 minuti in forno con lo sportello leggermente aperto, giusto lo spazio per far entrare un mestolo .<br />
I nostri Bignè sono pronti...buonissimi nulla a che invidiare a quelli col burro.<br />
Farcire a piacere sia con ripieni dolci che salati, sono buonissimi in entrambe le versioni .</div>
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Anonymoushttp://www.blogger.com/profile/02084443894076374941noreply@blogger.com1tag:blogger.com,1999:blog-4280559627726302405.post-67888361863551805502016-02-25T14:29:00.000+01:002016-02-25T14:29:26.052+01:00Pasta frolla integrale con farine naturali<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSLaBnD4AN6AIpb-RSY4Hgf3MjchIdUmYJHqZNvlXIA7rQainH_6TkB_9_xN2a_UjiwUz1nUFTk2q38gPuD0yZeWQFlgtmUogncHekafHXU4dYJqptAVJ1qi3pErTTnocvlikeVpQ1zU/s1600/20160127_123915.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSLaBnD4AN6AIpb-RSY4Hgf3MjchIdUmYJHqZNvlXIA7rQainH_6TkB_9_xN2a_UjiwUz1nUFTk2q38gPuD0yZeWQFlgtmUogncHekafHXU4dYJqptAVJ1qi3pErTTnocvlikeVpQ1zU/s1600/20160127_123915.jpg" /></a></div>
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Ingredienti:<br />
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90 gr farina di riso integrale<br /> 70 gr maizena<br /> 50 gr farina di miglio integrale<br /> 60 gr burro <br /> 2 uova<br /> 70 gr Zucchero di canna ridotto a velo<br /> Sale 1 pizzico<br /> La punta di un cucchiaino di xantano ( questo ingrediente è facoltativo)</div>
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Inizio subito col dire che questa frolla si può fare tranquillamente anche senza lo xantano, si stende ugualmente senza spezzarsi e i biscotti vengono ugualmente.<br /> Con lo xantano sono leggermente meno facili a spezzarsi, perciò se non riuscite a reperirlo potete prepararli ugualmente. </div>
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Mescolare in una ciotola le farine, la maizena, lo zucchero il sale e lo xantano.<br /> Formate una fontana e unite le uova e il burro freddi di frigo.<br /> Amalgamare bene con le mani fino a formare un composto liscio e morbido.<br /> Stendere tra 2 fogli di carta da forno </div>
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Cottura 180 gradi per 10/15 minuti a seconda dello spessore che darete alle vostre preparazioni.</div>
Anonymoushttp://www.blogger.com/profile/02084443894076374941noreply@blogger.com0tag:blogger.com,1999:blog-4280559627726302405.post-769039168657523492016-02-25T14:21:00.003+01:002016-02-25T14:21:39.488+01:00Pasta frolla per dolci<div class="separator" style="clear: both; text-align: center;">
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Ingredienti<br />
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225 gr farina schar mix C<br /> 70 gr zucchero<br /> 2 uova<br /> 55 gr burro<br /> Sale 1 pizzico</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBBm-GxFYujeq7RJMMwwhAGuKbMXkox_BwTedeBGHMGHDE78nnkN02ZnDP7s7mHvp0o-8NU7YU5O75xpDiIS6r5do6W3YHilR-myosNAJ3dQws2ycsF4SRmhQnyBMRY7WWUgXGv5AofY/s1600/20141212_110000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBBm-GxFYujeq7RJMMwwhAGuKbMXkox_BwTedeBGHMGHDE78nnkN02ZnDP7s7mHvp0o-8NU7YU5O75xpDiIS6r5do6W3YHilR-myosNAJ3dQws2ycsF4SRmhQnyBMRY7WWUgXGv5AofY/s1600/20141212_110000.jpg" /></a></div>
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Mescolare farina zucchero e sale.<br /> Formare una fontana e mettere al centro le uova e il burro tagliato a tocchetti entrambi freddi di frigo.</div>
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Amalgamare bene fino a formare un composto liscio e omogeneo. </div>
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Senza riposo n frigo si può stendere subito tra due fogli di carta forno.</div>
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Cottura 180 gradi per 15 minuti circa</div>
Anonymoushttp://www.blogger.com/profile/02084443894076374941noreply@blogger.com0tag:blogger.com,1999:blog-4280559627726302405.post-16405997299878623152016-02-16T15:19:00.001+01:002016-02-16T15:28:08.663+01:00Ravioli senza uova con farina Nutrifree per pasta farina di ceci e grano saraceno <div dir="ltr">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_rBKGEJzdoP7OcDrRb_46GVt613ctCxgyUmQhs9X3xvnl0mgsRVqnytxJBQ30Tl7wybNhUXGmC2lQzpsHBTtrvww2UbPdWYh_XeKsW7Vm5fGmOkQTH3rbJYhajWSfW1WUfIm7WnK-UaE/s1600/20160214_145406.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_rBKGEJzdoP7OcDrRb_46GVt613ctCxgyUmQhs9X3xvnl0mgsRVqnytxJBQ30Tl7wybNhUXGmC2lQzpsHBTtrvww2UbPdWYh_XeKsW7Vm5fGmOkQTH3rbJYhajWSfW1WUfIm7WnK-UaE/s640/20160214_145406.jpg" /></a></div>
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Ingredienti per l'impasto</div>
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</div>
<div dir="ltr">
50 gr farina di grano saraceno <br />
50 gr farina di ceci<br />
150 gr mix pasta Nutrifree <br />
120 gr acqua tiepida <br />
20 gr olio evo<br />
Sale 1 pizzico </div>
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</div>
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Ingredienti per il ripieno</div>
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</div>
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100 gr formaggio spalmabile veg di riso integrale<br />
150 gr spinaci surgelati<br />
1/2 cucchiaino di noce moscata<br />
20 gr pecorino grattugiato <br />
Sale qb</div>
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</div>
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Ingredienti per il pesto</div>
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</div>
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20 gr spinaci lessati<br />
40 gr basilico fresco<br />
40 gr anacardi<br />
40 gr pecorino grattugiato <br />
40 gr parmigiano grattugiato <br />
150 gr olio evo <br />
Sale 1 pizzico<br />
1 cucchiaio prezzemolo tritato ( va bene anche quello surgelato )</div>
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Per prima cosa preparare il ripieno lessando gli spinaci ( nel Bimby cottura varoma per 25 minuti velocità 3)<br />
Scolare e strizzare molto bene cercando di togliere tutta l'acqua in eccesso.<br />
Tritare e mescolare gli spinaci insieme al formaggio di riso, il pecorino, la noce moscata e il sale ( col bimby 20 secondi velocità 5)</div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjrTknOgio4B-cfrnaisx51per_6cdXqT6t1JFD238Yy2GJrmES7NIxd_eswhr2t2igRmxWbSz1c8Qi6rC00mUdQfjsgEgLus1ubsoLlDJSg5vi6DfdFbB-rGRSI2XQIsXcfVOYvZshQ/s1600/20160214_105818.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjrTknOgio4B-cfrnaisx51per_6cdXqT6t1JFD238Yy2GJrmES7NIxd_eswhr2t2igRmxWbSz1c8Qi6rC00mUdQfjsgEgLus1ubsoLlDJSg5vi6DfdFbB-rGRSI2XQIsXcfVOYvZshQ/s640/20160214_105818.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSAC0ToTR3wZiIMs4cVYXlB1X7ZwR0rHUh84qImB8q9OxhJP1Wgx6thowGurEER7kTrkM58iYbcJrBjCWZ3zFrtITUDH8Za6Aa0OQGqG7uKVhCy85AJbpbRxnjnYWRNwO7oJoDw5OdpIY/s1600/20160214_105843.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSAC0ToTR3wZiIMs4cVYXlB1X7ZwR0rHUh84qImB8q9OxhJP1Wgx6thowGurEER7kTrkM58iYbcJrBjCWZ3zFrtITUDH8Za6Aa0OQGqG7uKVhCy85AJbpbRxnjnYWRNwO7oJoDw5OdpIY/s640/20160214_105843.jpg" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFDG0cVlnoNDJNgCrpsH8U6xayZ8OgORfIQzYysGJajeC7c-nTO4hXxE1OJFMD3rS5CmgLCcF8CZfkxbjqFIXhjBTxwbRwYPLPwsBcccj27SnGqbjmkZ0MbVfUJNmDmH4tu0SC98xBOmo/s1600/20160214_105925.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFDG0cVlnoNDJNgCrpsH8U6xayZ8OgORfIQzYysGJajeC7c-nTO4hXxE1OJFMD3rS5CmgLCcF8CZfkxbjqFIXhjBTxwbRwYPLPwsBcccj27SnGqbjmkZ0MbVfUJNmDmH4tu0SC98xBOmo/s640/20160214_105925.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZuDRCA1VrH9mXkZ8v0Aeq1BO6D57jPqxQ8N-QrMJUxJuc3ixhEjea_K1qqacbo51rHZF7ajmp4iKjLS96C2kJaTDS_zqov17iipeTi5m5aRpwSKbBa9IhPkTFW_VpPRNsXMChyphenhyphenJVR4GA/s1600/20160214_125021.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZuDRCA1VrH9mXkZ8v0Aeq1BO6D57jPqxQ8N-QrMJUxJuc3ixhEjea_K1qqacbo51rHZF7ajmp4iKjLS96C2kJaTDS_zqov17iipeTi5m5aRpwSKbBa9IhPkTFW_VpPRNsXMChyphenhyphenJVR4GA/s640/20160214_125021.jpg" /></a><br />
Prima di preparare i ravioli occupiamoci del pesto. <br />
Tritare tutti gli ingredienti tranne l'olio. ( col bimby 20 secondi velocità 7)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPRIgcoa35FyfD_cwW6wMkyGYWZXJrDP1E18vfp8NIQjoUT_JuL3UqyqOZ0iHAbjqZn_Wve4TUIHSFnARm0DSJ3XXDbs5Su9ppWF4cHxLzQ6eYUFEg8mUuX7RvVnEVevHpPRXzJk4F2so/s1600/20160214_140447.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPRIgcoa35FyfD_cwW6wMkyGYWZXJrDP1E18vfp8NIQjoUT_JuL3UqyqOZ0iHAbjqZn_Wve4TUIHSFnARm0DSJ3XXDbs5Su9ppWF4cHxLzQ6eYUFEg8mUuX7RvVnEVevHpPRXzJk4F2so/s640/20160214_140447.jpg" width="640" /></a><br />
Aggiungere l'olio e tritare ancora ( col bimby 20 secondi velocità 7)</div>
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Il pesto è pronto </div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-DqJowZker8fIqRSaRSd7_6wi4iHHWKuz7chMLhsXyhYZSoagKux5B41qTb0zL28yJLktCsAxWnHEn_KROrg0D5MzoI_evHSnL3Z9XA0U_d6LaiKfeaQy9x1ew1pZKeWjJXSimjCYd70/s1600/20160214_141249.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-DqJowZker8fIqRSaRSd7_6wi4iHHWKuz7chMLhsXyhYZSoagKux5B41qTb0zL28yJLktCsAxWnHEn_KROrg0D5MzoI_evHSnL3Z9XA0U_d6LaiKfeaQy9x1ew1pZKeWjJXSimjCYd70/s640/20160214_141249.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXYKK9jUUw0gXhtgDE15l3-poGlYl_H9P1RpC14UYHJt4jaR2YHXPBcUZJxemILfeHzqyIl0svoegUumLsUPDWqqtp_Ny_H966_QNVeYEzIkO18zqqZ2WUcmZaJ8oI7hoP5XoG1X-KxWw/s1600/20160214_133706.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXYKK9jUUw0gXhtgDE15l3-poGlYl_H9P1RpC14UYHJt4jaR2YHXPBcUZJxemILfeHzqyIl0svoegUumLsUPDWqqtp_Ny_H966_QNVeYEzIkO18zqqZ2WUcmZaJ8oI7hoP5XoG1X-KxWw/s640/20160214_133706.jpg" width="640" /></a></div>
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Impastiamo gli ingredienti per la sfoglia e copriamo bene con una pellicola ( col bimby lavare ed asciugare il boccale e riempire con tutti gli ingredienti per l'impasto e impostare 20 secondi velocità 5)</div>
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Ora stendere l'impasto un pezzetto per volta aiutandovi con la farina di riso e formare dei dischetti.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJVZJYTyoU4SVBILf866iEIt6S6tMj2VLWxA0qkJ99DZL17Xdd57aFUFxpeKca3t6UDokxRDoqzuxNx7ApoQ2OGGYhCQwQSWX-f8N1mZulfj3bFy0cYrfe4lSxiyontI1tfMA0dpXsFY/s1600/20160214_134227.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJVZJYTyoU4SVBILf866iEIt6S6tMj2VLWxA0qkJ99DZL17Xdd57aFUFxpeKca3t6UDokxRDoqzuxNx7ApoQ2OGGYhCQwQSWX-f8N1mZulfj3bFy0cYrfe4lSxiyontI1tfMA0dpXsFY/s640/20160214_134227.jpg" /></a><br />
Usare se avete degli stampini, riempire ogni dischetto con l'impasto e chiudere a formare il raviolo.<br />
Procedere fino a che non avrete finito il ripieno.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwuW8bXo176_x6kFGxDKjwA2WvSUIeNRy9pA14X-JEU5yM5FsXwwOMWxFuMFeqYembj-QPff1KJTQdZ5eER8PH2IyB3C0MZMhqQnXdAf4j-JRCxnxLj7LfaMDIPQAzJdRSZX0vHYqh8kk/s1600/20160214_135704.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwuW8bXo176_x6kFGxDKjwA2WvSUIeNRy9pA14X-JEU5yM5FsXwwOMWxFuMFeqYembj-QPff1KJTQdZ5eER8PH2IyB3C0MZMhqQnXdAf4j-JRCxnxLj7LfaMDIPQAzJdRSZX0vHYqh8kk/s640/20160214_135704.jpg" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvB7rgkD04j2qO6bJNUzrk3hjWFMt_0Sr07UseArc1v4EifgHs7islq3zTIvaL64QmJdv407sTJCNHsIPZ8xcQ3eVo1d8EyAMntRvwfbSbgBFwMr0dDjUy9qdJPzNPL79GCIG28SVIe20/s1600/20160214_135700.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvB7rgkD04j2qO6bJNUzrk3hjWFMt_0Sr07UseArc1v4EifgHs7islq3zTIvaL64QmJdv407sTJCNHsIPZ8xcQ3eVo1d8EyAMntRvwfbSbgBFwMr0dDjUy9qdJPzNPL79GCIG28SVIe20/s640/20160214_135700.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRIjU-kH-YeO38STsk3x5VdZ5Rjol5JrZcQ9u4NtSY3_vehy78h46llfY-kre97_blJeFU26mPhfS8qaDt4pwa0BGPK1bEla7JpdelbYlIuuPiloyioJKqn2vv8GJst7VXlQzewmAk-k/s1600/20160214_144950.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRIjU-kH-YeO38STsk3x5VdZ5Rjol5JrZcQ9u4NtSY3_vehy78h46llfY-kre97_blJeFU26mPhfS8qaDt4pwa0BGPK1bEla7JpdelbYlIuuPiloyioJKqn2vv8GJst7VXlQzewmAk-k/s640/20160214_144950.jpg" /></a><br />
Cuocere in acqua salata per 4 minuti circa, a seconda dello spessore che avrete dato ai ravioli</div>
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Condire col pesto fresco e buon appetito ! </div>
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Con l'impasto avanzato ho fatto delle tagliatelle...<br />
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<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE5r7LFoH4kWqSUljVPtmGNuw5NOAkpDQq_f8Q0-Ga61H7g1crtuo977ecWPxywlsZC2EFLBcaHfUCcAJsS4I4pTPue10lBf_zl0wSJxK2znaZl23M69pYQblt70eu62LuFch_z7MEsxU/s1600/20160214_144115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE5r7LFoH4kWqSUljVPtmGNuw5NOAkpDQq_f8Q0-Ga61H7g1crtuo977ecWPxywlsZC2EFLBcaHfUCcAJsS4I4pTPue10lBf_zl0wSJxK2znaZl23M69pYQblt70eu62LuFch_z7MEsxU/s640/20160214_144115.jpg"> </a> </div>Anonymoushttp://www.blogger.com/profile/02084443894076374941noreply@blogger.com0tag:blogger.com,1999:blog-4280559627726302405.post-16934580001243593642016-02-16T14:31:00.001+01:002016-02-16T14:41:17.830+01:00Pizza al formaggio con farina Nutrifree per Pane<div dir="ltr">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-hYh_l747BMVG31IPQL02ME2rU8l-8Zt4Slj-dBdMwfqT154BZBANWRTuMakFClaOxe7p5vopT2xQ2vBxH49uVVnpYVFnUwlHLS7upnOAm66q6tYmonpjTL0CN8RZs5y7GaJjy4sa0Sk/s1600/20160213_210219.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-hYh_l747BMVG31IPQL02ME2rU8l-8Zt4Slj-dBdMwfqT154BZBANWRTuMakFClaOxe7p5vopT2xQ2vBxH49uVVnpYVFnUwlHLS7upnOAm66q6tYmonpjTL0CN8RZs5y7GaJjy4sa0Sk/s640/20160213_210219.jpg" /></a></div>
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Ingredienti</div>
<div dir="ltr">
380 gr farina Nutrifree per pane<br />
170 gr latte parzialmente scremato<br />
1/2 cubetto di lievito di birra fresco (12 grammi circa)<br />
2 uova<br />
Sale e pepe un pizzico<br />
80 gr burro a pomata<br />
70 gr pecorino grattugiato<br />
70 gr parmigiano grattugiato<br />
250 gr Emmental tagliato a pezzetti<br />
<br />
</div>
<div dir="ltr">
Sciogliere il lievito nel latte a temperatura ambiente e lasciar riposare 10 minuti.<br />
Unire le farine, le uova il burro ammorbidito il sale e il pepe.<br />
Lasciare lievitare 1 ora poi aggiungere i formaggi grattugiati, l'Emmental e mescolare .<br />
Riporre l'impasto nello stampo e lasciare lievitare altre 2 ore coperto con un panno umido e caldo .</div>
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Cuocere in forno a 180 gradi statico per 1 ora . </div>
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Fare la prova stecchino per essere sicuri che l'interno sia ben cotto.<br />
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Anonymoushttp://www.blogger.com/profile/02084443894076374941noreply@blogger.com0tag:blogger.com,1999:blog-4280559627726302405.post-22888835015783916152016-02-11T14:11:00.001+01:002016-02-11T14:20:25.402+01:00Plumcake di farine naturali con carciofi feta e pecorino<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj00Ni6BeQs2R-hYsP9pwUdMYkdnIsi6MQNTjzYH7ZhFx0KrtZvR4qYLHFxOOxk0aO5oc7tY_1ybkKgHDzT2jqa706RpTh-7SXmX6lDH0rOTkm_80V4fE8ysz3ZH1F368yCe03n_aU6yAU/s1600/20160211_130805.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj00Ni6BeQs2R-hYsP9pwUdMYkdnIsi6MQNTjzYH7ZhFx0KrtZvR4qYLHFxOOxk0aO5oc7tY_1ybkKgHDzT2jqa706RpTh-7SXmX6lDH0rOTkm_80V4fE8ysz3ZH1F368yCe03n_aU6yAU/s640/20160211_130805.jpg" /></a></div>
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Ingredienti per uno stampo da 23 cm x 12 cm</div>
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80 gr farina di riso integrale macinata fine</div>
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40 gr farina di grano saraceno </div>
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40 gr farina di mais fioretto </div>
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40 gr maizena</div>
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300 gr carciofi surgelati</div>
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30 gr pecorino romano grattugiato </div>
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100 gr feta</div>
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2 cucchiaini di sale</div>
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50 gr olio di riso</div>
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100 gr latte di soia</div>
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1 bustina di lievito se usate Baule Volante per dolci e salati altrimenti 1/2 bustina di qualsiasi altro lievito per salati</div>
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3 uova</div>
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Per cuocere i carciofi :</div>
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Olio evo 20 gr</div>
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Sale 1 pizzico</div>
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1 spicchio di aglio</div>
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1 cucchiaio di prezzemolo tritato </div>
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Ho preparato tutto col Bimby ma potete tranquillamente fare anche senza.</div>
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Per prima cosa cuociamo i carciofi surgelati al vapore ( col bimby riempiamo il boccale con 500 gr di acqua e riponiamo i carciofi nel vassoio del varoma e cuociamo 30 minuti varoma velocità 3 )</div>
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Svuotiamo il boccale, asciughiamolo e mettiamo olio e aglio e soffriggiamo 3 minuti 100 ° velocità 1, se non avete il bimby usate una normale padella.</div>
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aggiungiamo i carciofi cotti al vapore e tagliati a spicchi e un pizzico di sale. </div>
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Cuociamo 15 minuti 100 ° velocità soft, quando mancano 5 minuti alla fine della cottura aggiungiamo il prezzemolo tritato.</div>
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I carciofi sono pronti, riponiamoli in una ciotola insieme alla feta sbriciolata grossolanamente.</div>
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Laviamo il boccale del bimby, mettiamo la farfalla e versiamoci le uova, il latte di soia e l'olio di riso e impostiamo 10 minuti velocità 3/4.</div>
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Quando mancano 4 minuti aggiungiamo le farine, il lievito e il sale mescolate e setacciate precedentemente. ..un cucchiaio alla volta.</div>
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per ultimo mettiamo il pecorino grattugiato.</div>
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Questa operazione per chi non ha il bimby è possibile farla con una frusta a mano o con uno sbattitore elettrico</div>
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A questo punto non ci resta che togliere la farfalla e aggiungere i carciofi e la feta impostando 2 minuti antiorario velocità soft.</div>
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( fatelo a mano delicatamente se non possedete il bimby)</div>
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Inforniamo a forno caldo a 180 ° per 40 minuti circa, coprendo l'impasto gli ultimi 10 minuti se vo accorgete che scurisce troppo.</div>
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Il nostro Plumcake è pronto. ..non ha lievitato moltissimo ma vi assicuro che è super soffice e buono! </div>
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Con questa ricetta partecipo alla raccolta di ricette "L' Orto del bimbo intollerante " di Il mondo di Ortolandia</div>
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</div>
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<a href="http://ilmondodiortolandia.com/2016/02/08/ben-arrivato-febbraio-con-una-nuova-raccolta-lorto-del-bimbo-intollerante/">http://ilmondodiortolandia.com/2016/02/08/ben-arrivato-febbraio-con-una-nuova-raccolta-lorto-del-bimbo-intollerante/</a></div>
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e</div>
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<br /></div>
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Senza è buono </div>
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<br /></div>
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http://senzaebuono.altervista.org/</div>
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Anonymoushttp://www.blogger.com/profile/02084443894076374941noreply@blogger.com2tag:blogger.com,1999:blog-4280559627726302405.post-1646372259270835332016-02-08T13:01:00.001+01:002016-02-08T13:01:06.668+01:00Polpette di avena gluten free al forno<div dir="ltr">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu32cE47i7UZPPnbAjA0-uxMSpMkcVn3ABN65-8gkkL2XXmyJipr-p_M7-IPo9TuC-DaNW3ri2VkXkTvqLPVqommHFgtlb5rairKg8dTw0SViZgahZ_Dyw22GG2jGZvsfbf4SAKzv1wUo/s1600/20160205_203145.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu32cE47i7UZPPnbAjA0-uxMSpMkcVn3ABN65-8gkkL2XXmyJipr-p_M7-IPo9TuC-DaNW3ri2VkXkTvqLPVqommHFgtlb5rairKg8dTw0SViZgahZ_Dyw22GG2jGZvsfbf4SAKzv1wUo/s640/20160205_203145.jpg" /></a>Ingredienti per circa 20/24 polpette</div>
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200 gr fiocchi di avena certificati senza glutine<br />
100 gr feta<br />
1 cipolla rossa media<br />
4 cucchiai di pangrattato<br />
2 cucchiai di olio evo</div>
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2 cucchiai di prezzemolo tritato </div>
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1 cucchiaino di noce moscata</div>
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1 cucchiaino di sale</div>
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Mettere in ammollo l'avena con acqua calda fino a coprirla per 15 minuti .<br />
Scolare benissimo l'avena con un passino e riporre in una ciotola capiente.<br />
Unire la cipolla rossa tritata, la feta sbriciolata con una forchetta, la noce moscata, il prezzemolo, il sale, il pangrattato e l'olio evo.<br />
Mscolare con cura e iniziare a formare le polpette ungendosi le mani con un goccino di olio ogni 2 polpette che preparate.<br />
Passatele nel pangrattato e riponetele tutte in una teglia rivestita di carta da forno.<br />
Mettete sopra un filo d'olio e cuocete in forno a 180 ° per circa 20 minuti.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTthmsYVXpz22FlJhiE48SwhjR8urnRWdSJRC9mx6Y_UsIzZcVlNnvBvmCyBjYN8VqKRQ3CnByhsCGl3YG2yYAnbXvajiM6v2VEAQIepypU8bDLAR7w2YIKgxw9lEhy1nVSx-cp6n3vx8/s1600/20160205_173108.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTthmsYVXpz22FlJhiE48SwhjR8urnRWdSJRC9mx6Y_UsIzZcVlNnvBvmCyBjYN8VqKRQ3CnByhsCGl3YG2yYAnbXvajiM6v2VEAQIepypU8bDLAR7w2YIKgxw9lEhy1nVSx-cp6n3vx8/s640/20160205_173108.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1rjuex_IrnfGmXUjHb5W45AvYPdvZkA-0tnJuOAZxR6g1-9onFcdOsBCzhZWPRlqQjHg-WoD11WY4TTeyeKc1mNTCHtUb_DaoDiH_zltuBn8YNpdgFKIc137xqnYlrwUdDHFxASv43M/s1600/20160205_173252.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1rjuex_IrnfGmXUjHb5W45AvYPdvZkA-0tnJuOAZxR6g1-9onFcdOsBCzhZWPRlqQjHg-WoD11WY4TTeyeKc1mNTCHtUb_DaoDiH_zltuBn8YNpdgFKIc137xqnYlrwUdDHFxASv43M/s640/20160205_173252.jpg" /> </a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtOWC0rX3B7o_GEPGh8fRJd-KUGVTZ7Ubq53K42TloXZZ31Zv_zTovyBNWoFSZWdt4h0lsa7zys6Yd9JN9b2oDJUPKxsCXsyE6BN4AZM3coh0jFj3t17v1axAIoLRiToXjNg-YjP5aVLA/s1600/20160205_175309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtOWC0rX3B7o_GEPGh8fRJd-KUGVTZ7Ubq53K42TloXZZ31Zv_zTovyBNWoFSZWdt4h0lsa7zys6Yd9JN9b2oDJUPKxsCXsyE6BN4AZM3coh0jFj3t17v1axAIoLRiToXjNg-YjP5aVLA/s640/20160205_175309.jpg" /> </a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnr_RtLpoTxwRPEdXvRU4jGLpfBqCSEsreOKiIPyEzT89__0CcZDD1Q-FYwPL10andWO65ASvXwGYa8VCc3HhGg_RsPW-YI-qBq0-5SbqCGRsrivPRNA6dGcCu9BDfPu608fm4je3VOB4/s1600/20160205_180540.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnr_RtLpoTxwRPEdXvRU4jGLpfBqCSEsreOKiIPyEzT89__0CcZDD1Q-FYwPL10andWO65ASvXwGYa8VCc3HhGg_RsPW-YI-qBq0-5SbqCGRsrivPRNA6dGcCu9BDfPu608fm4je3VOB4/s640/20160205_180540.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjor5ZLWKuMmSN7XdU-7W1nxjeFxXm9fqwhBMpNc_wVnuNKQt21WXaTmNzv83Q6mTUR807ZK2ANh4Ao5L8M1jrkd72guvAGGcOQ6cbjAP24WaQqrN1vHjb6ZDSyoC7yENj-5pXjdPLE_0c/s1600/20160205_203159.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjor5ZLWKuMmSN7XdU-7W1nxjeFxXm9fqwhBMpNc_wVnuNKQt21WXaTmNzv83Q6mTUR807ZK2ANh4Ao5L8M1jrkd72guvAGGcOQ6cbjAP24WaQqrN1vHjb6ZDSyoC7yENj-5pXjdPLE_0c/s640/20160205_203159.jpg" /></a></div>
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E con il liquido avanzato?</div>
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Non buttatelo via, filtratelo e bevetelo a colazione o quando ne avete voglia, praticamente è un latte di avena autoprodotto senza zuccheri aggiunti.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Ft-sIoo11GbeHQ_VNuCj0J58ooFfr1UGCbtrjTZvCUm2o51kEWrAIVK7N-mriKZrIjRtHJ03168XLxpPeBOxsZYL5YEBQSZEzT1PZcZSGnyrzCdClyiOrMvH2jrtGgLOxLGWQvPQy7A/s1600/20160205_181221.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Ft-sIoo11GbeHQ_VNuCj0J58ooFfr1UGCbtrjTZvCUm2o51kEWrAIVK7N-mriKZrIjRtHJ03168XLxpPeBOxsZYL5YEBQSZEzT1PZcZSGnyrzCdClyiOrMvH2jrtGgLOxLGWQvPQy7A/s640/20160205_181221.jpg" /></a></div>
Anonymoushttp://www.blogger.com/profile/02084443894076374941noreply@blogger.com2tag:blogger.com,1999:blog-4280559627726302405.post-39063631714530410812016-02-05T10:54:00.001+01:002016-02-05T10:58:45.801+01:00Tortilla di patate di Sabrina <div dir="ltr">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDY0UyZQ9SgP8Iie6HH_L9ppZ2hGI2ORejE-JjmK-y7zPmTj7IvyNMvgF-evTBT3YLA8O7rGL1BpR0Tbs3KeYl9fYYlupGLGfRxbBFE_hdCuJz9UmdOoIoyuiaVgdG2Mw9pnnagieQ0g/s1600/Tortilla_patateL.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDY0UyZQ9SgP8Iie6HH_L9ppZ2hGI2ORejE-JjmK-y7zPmTj7IvyNMvgF-evTBT3YLA8O7rGL1BpR0Tbs3KeYl9fYYlupGLGfRxbBFE_hdCuJz9UmdOoIoyuiaVgdG2Mw9pnnagieQ0g/s640/Tortilla_patateL.jpeg" width="640" /></a><br />
Conoscete questo blog? <br />
Ve lo consiglio, potete trovare tante tantissime informazioni interessanti per voi e i vostri bambini e tra le tante info ci sono anche ricette molto interessanti. <br />
Ieri ho visto questa e non ho resistito. ...<br />
Vi lascio l'indirizzo del blog</div>
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<br /></div>
<div dir="ltr">
<a href="http://www.laretedellemamme.it/">http://www.laretedellemamme.it/</a><br />
<br />
sono anche su facebook<br />
<br />
<a href="https://www.facebook.com/laretedellemamme/">https://www.facebook.com/laretedellemamme/</a><br />
</div>
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<br /></div>
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Ingredienti per 4 persone:</div>
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600 gr di patate</div>
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40 gr di parmigiano</div>
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150 gr di scamorza affumicata</div>
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1 cipolla piccola</div>
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olio extravergine di oliva</div>
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sale e pepe.</div>
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<br /></div>
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Procedimento </div>
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<br /></div>
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Affettate a velo la cipolla e fatela soffriggere in una padella con un filo d’olio. Aggiungete le patate pelate e affettate molto sottili. Rosolate a fiamma media per circa 15 minuti (il tempo dipende dallo spessore delle patate) insaporendo con sale, pepe, timo o origano. Quando le patate sono cotte, trasferitele in una terrina e lasciate intiepidire.</div>
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Intanto sbattete le uova con il formaggio e un pizzico di sale. Tagliate la scamorza a cubetti (la scamorza affumicata è il tocco “italiano” a questa ricetta, che in Spagna viene proposta anche con l’aggiunta di pancetta o peperoni verdi e che voi potrete personalizzare a piacere).</div>
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Aggiungete alle uova, le patate e la scamorza. Mescolate bene e rovesciate nuovamente nella padella con un filo d’olio. Fate rapprendere per circa 10 minuti a fuoco basso, poi girate la frittata a cuocete ancora per qualche minuto finché la tortilla non sarà bene rappresa.</div>
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Potete servirla calda, ma è ottima anche fredda come antipasto o stuzzichino per un aperitivo.<br />
<br />
Ringrazio Pietro Tasca, amministratore del sito <a href="http://www.laretedellemamme.it/">http://www.laretedellemamme.it/ </a><br />
per avermi autorizzato alla condivisione della foto e della ricetta </div>
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Anonymoushttp://www.blogger.com/profile/02084443894076374941noreply@blogger.com0tag:blogger.com,1999:blog-4280559627726302405.post-34731462960427288262016-02-05T10:39:00.001+01:002016-02-08T10:53:40.134+01:00Pizza con farina farmo Low protein, grano saraceno e lievito madre<div dir="ltr">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53giaQFUlZ5hv0yGJAGwfNaz7ztRiDpb0BhJKl3bOtqrhs6lx9ur67vGvItIHmnBPNdecUHzZI7vYJZmJNLSQwK7O66hzatbS4Ue8BxiLMXSBIS484xbvjkYgbR0LrVBrSbGq4lb8UFE/s1600/20160201_204702.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53giaQFUlZ5hv0yGJAGwfNaz7ztRiDpb0BhJKl3bOtqrhs6lx9ur67vGvItIHmnBPNdecUHzZI7vYJZmJNLSQwK7O66hzatbS4Ue8BxiLMXSBIS484xbvjkYgbR0LrVBrSbGq4lb8UFE/s640/20160201_204702.jpg"></a>Ingredienti</div>
<div dir="ltr">
50 gr lievito madre ( per me 25 gr di lievito madre di riso e mais e 25 gr lievito madre di riso e grano saraceno)<br>
240 gr farina Farmo low protein<br>
25 gr farina di grano saraceno<br>
250 gr di acqua a temperatura ambiente <br>
La punta di un cucchiaino di miele<br>
5 gr di sale<br>
20 gr olio evo.</div>
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Sciolgo il lievito madre in 50 gr di acqua e miele a 37 gradi ( col bimby 3 minuti 37 gradi velocità 3)<br>
Aggiungo le farine setacciate, e 200 gr di acqua a temperatura ambiente, 30 secondi velocità 5, poi l'olio e il sale altri 20 secondi velocità 5.<br>
Impastiamo 3 minuti velocità spiga .<br>
Dividiamo l'impasto in tre parti ognuna da circa 200 gr e riponiamo in 3 ciotole diverse unte leggermente di olio evo e copriamo con pellicola.<br>
Facciamo lievitare per 5 ore nel forno spento a 40 gradi.<br>
Stendiamo su carta da forno cosparsa di farina di riso e mais da spolvero e con l'aiuto delle mani unte di olio stendiamo l'impasto. <br>
Lasciamo loevitare altre 2 ore al calduccio sempre dentro il forno spento a 40 gradi. <br>
Cuociamo nel fornetto ferrari 8 minuti senza condimento, poi la giriamo e aggiungiamo la passata di pomodoro. Altri 2 minuti e mettiamo la mozzarella. <br>
1-2 minuti ed è pronta</div>
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Anonymoushttp://www.blogger.com/profile/02084443894076374941noreply@blogger.com0tag:blogger.com,1999:blog-4280559627726302405.post-47777096316141625672016-01-27T14:56:00.001+01:002016-01-30T00:13:53.308+01:00Biscotti con frolla integrale di miglio e riso<p dir="ltr"><br></p><p dir="ltr"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3uve_ASoL-c6AZkppmD220x-jOAGHLXtS8ISqiOjF7on1mQwOn_CECuYihyphenhyphenlXcvhGBz6MNoIIjOK9ucwNyg2p3O-67xK6Iy61OhnqIlsL-lnh-6XAfA1_wkOhp4u6YWaEsnSb8F9dWc/s1600/20160127_131408.jpg" imageanchor="1" style="font-family: sans-serif; text-align: center; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3uve_ASoL-c6AZkppmD220x-jOAGHLXtS8ISqiOjF7on1mQwOn_CECuYihyphenhyphenlXcvhGBz6MNoIIjOK9ucwNyg2p3O-67xK6Iy61OhnqIlsL-lnh-6XAfA1_wkOhp4u6YWaEsnSb8F9dWc/s640/20160127_131408.jpg"></a>Ingredienti:<br></p>
<p dir="ltr">90 gr farina di riso integrale<br>
70 gr maizena<br>
50 gr farina di miglio integrale<br>
60 gr burro <br>
2 uova<br>
70 gr Zucchero di canna ridotto a velo<br>
Sale 1 pizzico<br>
La punta di un cucchiaino di xantano ( questo ingrediente è facoltativo)</p>
<p dir="ltr">Inizio subito col dire che questa frolla si può fare tranquillamente anche senza lo xantano, si stende ugualmente swnza spezzarsi e i biscotti vengono ugualmente.<br>
Con lo xantano sono leggermente meno facili a spezzarsi, perciò se non riuscite a reperirlo potete prepararli ugualmente. </p>
<p dir="ltr">Mescolare in una ciotola le farine, la maizena, lo zucchero il sale e lo xantano.<br>
Formate una fontana e unite le uova e il burro freddi di frigo.<br>
Amalgamare bene con le mani fino a formare un composto liscio e morbido.<br>
Stendere tra 2 fogli di carta da forno fino a raggiungere circa lo spessore di 3/4 mm.<br>
Formare i rettangoli con l'aiuto di una rotella per pizza e praticare piccoli fori con la forchetta.<br>
Infornare a 180 gradi ventilato per circa 10/15 minuti a seconda della cottura del vostro forno.<br>
Non dovranno indurirsi troppo.<br>
</p>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7nFjA068Qe7SDAKGvKcRtAPtlvlKJyA3J0vrowrtJD14S4MngjL4X11a8nmEOPtD_CHNuIiAJY84IgeCpc6K-4fKhihrfSllD2PyoYoef91PNOmVn2OWNP6LiD9CqDkK27byGxxXZgXA/s1600/20160115_215037.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7nFjA068Qe7SDAKGvKcRtAPtlvlKJyA3J0vrowrtJD14S4MngjL4X11a8nmEOPtD_CHNuIiAJY84IgeCpc6K-4fKhihrfSllD2PyoYoef91PNOmVn2OWNP6LiD9CqDkK27byGxxXZgXA/s640/20160115_215037.jpg" /></a>Ingredienti per 4 persone</div>
<div dir="ltr">
4 patate medie<br />
15 gr burro fuso<br />
Paprika e sale qb<br />
Speck e Emmental a fette qb<br />
Parmigiano grattugiato <u>qb</u></div>
<div dir="ltr">
<u></u> </div>
<div dir="ltr">
<u></u> </div>
<div dir="ltr">
Sbucciare le patate e tagliarle a fettine di 3 mm circa senza arrivare al fondo della patata.</div>
<div dir="ltr">
Verranno fuori delle patate tipo a ventaglio molto coreografiche.<br />
Ungere fetta per fetta con il burro fuso, pio sempre detta per fetta passare un pizzico di paprika dolce e sale.<br />
Infornare a 200 gradi ventilato per 35/45 minuti a seconda della dimensione delle patate.</div>
<div dir="ltr">
Tirare fuori e aggiungere una fetta si e una no l'emmental tagliato a fette sottili e lo speck sempre a fette piccole e sottili.<br />
Cospargere con parmigiano grattugiato la superficie e cuocere altri 7/8 minuti nel forno con la funzione grill. </div>
<div dir="ltr">
Una bontà e un piatto molto carino da servire.....<br />
Buon appetito !</div>
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Anonymoushttp://www.blogger.com/profile/02084443894076374941noreply@blogger.com0tag:blogger.com,1999:blog-4280559627726302405.post-13787009716038962452016-01-16T16:47:00.000+01:002016-01-16T16:47:01.046+01:00Tagliatelle con farina Dallagiovanna per pasta integrale<div dir="ltr">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAi8KLF-B5r7VAIMXuILAcVNwMDopemT06Tx2ugEfhjkJYd9y4BGC2C-_gE1aH-zHBQZ7wfxSs3Sx-K-L0qI1eJkxK-QDBWvdRismg4D8WXs0h8ppk5bUNxHLwNUxdYhvrlv6Ux2v9ovI/s1600/20151115_121013.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAi8KLF-B5r7VAIMXuILAcVNwMDopemT06Tx2ugEfhjkJYd9y4BGC2C-_gE1aH-zHBQZ7wfxSs3Sx-K-L0qI1eJkxK-QDBWvdRismg4D8WXs0h8ppk5bUNxHLwNUxdYhvrlv6Ux2v9ovI/s640/20151115_121013.jpg" /></a>Ingredienti <br />
250 gr farina per pasta integrale Molino Dallagiovanna ( la farina è fatta di farino di riso, mais, teff, lecitina di girasole e fibre)<br />
4 uova <br />
10 gr circa acqua tiepida<br />
1/2 cucchiaino di sale</div>
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Cottura 3/4 minuti.</div>
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