tag:blogger.com,1999:blog-69448736420012855432024-03-14T07:52:06.054-07:00IL MONDO DI BETTYRACCONTI,RICETTE,PROFUMI...SAPORI
Anonymoushttp://www.blogger.com/profile/13473170811268838172noreply@blogger.comBlogger207125tag:blogger.com,1999:blog-6944873642001285543.post-33948236657847133062014-12-16T01:00:00.000-08:002014-12-16T01:00:33.693-08:00Frustingolo ricetta tipica delle Marche per L'Italia nel Piatto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn63Ko5BlfGNvbpqlyy_S5KRyzg7K3dWaGQqmMnTtcstbHa2zRXp06o81gVbBU_xGlkZG2JUCIQA6E4YQJAXIUKsfNW-wuFf1aJIi0Pcjv0FYweRUL5pACtbb7ZVG6696jR7SAN-pyGfZl/s1600/torta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn63Ko5BlfGNvbpqlyy_S5KRyzg7K3dWaGQqmMnTtcstbHa2zRXp06o81gVbBU_xGlkZG2JUCIQA6E4YQJAXIUKsfNW-wuFf1aJIi0Pcjv0FYweRUL5pACtbb7ZVG6696jR7SAN-pyGfZl/s1600/torta.JPG" height="240" width="320" /></a></div>
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Oggi è il 16 dicembre, e come ogni mese in questa data c'è la rubrica di ricette regionali <a href="https://www.facebook.com/LItaliaNelPiatto?fref=ts" target="_blank">L'Italia Nel Piatto</a> ...<br />
Cosa ci fa una ricetta marchigiana?<br />
Questo mese come regalo di Natale, ci siamo scambiati, una ricetta ed ecco il risultato....<br />
Beh io mi sono cimentata nel preparare "<b>il Frustingolo marchigiano</b>", un dolce tipico delle Marche composto da fichi secchi, mandorle, noci, farina integrale, miele ed ha la particolarità di assumere nomi diversi a seconda del luogo di produzione.<br />
Mi scuso con Sabrina del blog <a href="http://lacreativitaeisuoicolori.blogspot.it/" target="_blank">lacreativitaeisuoicolori.blogspot.it</a> , se la ricetta non è perfetta, lei è bravissima ed i suoi piatti sono fantastici!<br />
Grazie SABRINA!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsuqh_pTnEjjx-kYUXggYwol5F7pqFXkq7LWJ6ewoyGgrbsb1Tb4vtPTI5yiZylFvw8_lpZMFGQcKS-O0gSCkmeMu7rMTCdjQqGTVrh4SDOgmBIm31FPiWZMf1GPBLDxicgwXJEgEU-5SN/s1600/torta2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsuqh_pTnEjjx-kYUXggYwol5F7pqFXkq7LWJ6ewoyGgrbsb1Tb4vtPTI5yiZylFvw8_lpZMFGQcKS-O0gSCkmeMu7rMTCdjQqGTVrh4SDOgmBIm31FPiWZMf1GPBLDxicgwXJEgEU-5SN/s1600/torta2.JPG" height="240" width="320" /></a></div>
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Ingredienti<br />
gr. 500 di fichi secchi<br />
gr. 100 di noci sgusciate<br />
gr. 100 di mandorle pelate<br />
gr. 80 di miele<br />
gr. 150 di farina integrale<br />
gr. 100 di pangrattato<br />
gr. 80 di zucchero semolato<br />
gr. 100 di uvetta sultanina<br />
gr. 50 di pinoli<br />
gr. 50 di canditi<br />
gr. 90 di cioccolato fondente tritato<br />
gr. 50 di cacao<br />
una tazzina di caffè<br />
scorza di limone e di arancia<br />
olio extravergine d'oliva<br />
qualche cucchiaio di anisetta<br />
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Ammolliamo in acqua tiepida i fichi per una notte, tritiamoli e mettiamoli in una terrina con l'uvetta ammollata. Uniamo il miele,lo zucchero, i canditi, le noci, le mandorle e i pinoli, tutti tritati grossolanamente (teniamo da parte alcuni frutti interi per la decorazione). Aggiungiamo il cioccolato fondente tritato, il cacao, la farina integrale e il pangrattato. Ammorbidiamo il composto con il caffè e qualche cucchiaio di anisetta.<br />
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Completiamo con la scorza di arancia e di limone grattugiata. Amalgamiamo bene, aggiungendo un poco di olio ottenendo un composto compatto e morbido. Versiamo in un tortiera unta di olio, livelliamo il composto decorandolo con la frutta secca tenuta da parte.</div>
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Dopo la decorazione inforniamo a 160° per circa un'ora.</div>
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Friuli-Venezia Giulia<strong>: Torrone di Tonara </strong><a href="http://ilpiccoloartusi.blogspot.com/2014/12/ti-regalo-una-ricetta-torrone-di-tonara.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilpiccoloartusi.blogspot.com/2014/12/ti-regalo-una-ricetta-torrone-di-tonara.html</a></div>
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Lombardia: <strong>Il Fiarone Molisano</strong> <a href="http://kucinadikiara.blogspot.com/2014/12/ti-regalo-una-ricetta-il-fiarone.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://kucinadikiara.blogspot.com/2014/12/ti-regalo-una-ricetta-il-fiarone.html</a></div>
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Veneto: <strong> Il Pandolce della Liguria </strong><a href="http://ely-tenerezze.blogspot.com/2014/12/ti-regalo-una-ricetta-il-pandolce-della.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ely-tenerezze.blogspot.com/2014/12/ti-regalo-una-ricetta-il-pandolce-della.html</a></div>
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Valle d'Aosta: <strong>Le pucce uliate</strong> <a href="http://atuttopepe.blogspot.com/2014/12/le-pucce-uliate-scambio-di-ricette-per.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://atuttopepe.blogspot.com/2014/12/le-pucce-uliate-scambio-di-ricette-per.html</a></div>
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Piemonte: </div>
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Liguria: <strong> pasta ai profumi di Sicilia</strong> <a href="http://arbanelladibasilico.blogspot.com/2014/12/litalia-nel-piatto-ti-regalo-una-ricetta.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://arbanelladibasilico.blogspot.com/2014/12/litalia-nel-piatto-ti-regalo-una-ricetta.html</a></div>
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Emilia Romagna:<strong> Il torciglione umbro </strong><a href="http://zibaldoneculinario.blogspot.com/2014/12/il-torciglione-umbro-per-litalia-nel.htm" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://zibaldoneculinario.blogspot.com/2014/12/il-torciglione-umbro-per-litalia-nel.htm</a></div>
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Lazio: <strong>Husarenkrapfen </strong><a href="http://beufalamode.blogspot.com/2014/12/husarenkrapfen-di-yrma-per-litalia-nel.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://beufalamode.blogspot.com/2014/12/husarenkrapfen-di-yrma-per-litalia-nel.html</a></div>
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Toscana: <strong>Tozzetti ai pistacchi, ricetta del Lazio </strong><a href="http://acquacottaf.blogspot.com/2014/12/tozzetti-ai-pistacchi.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://acquacottaf.blogspot.com/2014/12/tozzetti-ai-pistacchi.html</a></div>
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Marche:<strong> Petrali:ricetta tipica della Calabria </strong><a href="http://lacreativitaeisuoicolori.blogspot.com/2014/12/petrali-ricetta-tipica-della-calabria.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacreativitaeisuoicolori.blogspot.com/2014/12/petrali-ricetta-tipica-della-calabria.html</a> </div>
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Abruzzo:<strong>Frustingolo ricetta tipica delle Marche</strong></div>
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<a href="http://ilmondodibetty.blogspot.com/2014/12/frustingolo-ricetta-tipica-delle-marche.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilmondodibetty.blogspot.com/2014/12/frustingolo-ricetta-tipica-delle-marche.html</a></div>
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Molise: <strong>Coniglio in civet dal Piemonte </strong><a href="http://lacucinadimamma-loredana.blogspot.com/2014/12/coniglio-in-civet-dal-piemonte-al.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacucinadimamma-loredana.blogspot.com/2014/12/coniglio-in-civet-dal-piemonte-al.html</a></div>
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Umbria: <strong>Riso al latte dalla Lombardia</strong> <a href="http://amichecucina.blogspot.com/2014/12/riso-al-latte-dalla-lombardia-per.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://amichecucina.blogspot.com/2014/12/riso-al-latte-dalla-lombardia-per.html</a></div>
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Campania:<strong>Aquacotta Toscana</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fwww.isaporidelmediterraneo.it%2F2014%2F12%2Facquacotta-toscana.html&h=JAQH6fKlA&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.isaporidelmediterraneo.it/2014/12/acquacotta-toscana.html</a></div>
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Puglia: <strong>Zuppa alla Valdostana</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fbreakfastdadonaflor.blogspot.com%2F2014%2F12%2Fseuppa-la-valpellenentse-zuppa-alla.html&h=sAQEmQD2Y&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://breakfastdadonaflor.blogspot.com/2014/12/seuppa-la-valpellenentse-zuppa-alla.html</a></div>
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Calabria: <strong>Pampapato di Ferrara</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Filmondodirina.blogspot.com%2F2014%2F12%2Fpampapato-di-ferrara.html&h=5AQG3NXg6&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilmondodirina.blogspot.com/2014/12/pampapato-di-ferrara.html</a></div>
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Sicilia:<strong> Gubana triestina </strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fburro-e-vaniglia.blogspot.com%2F2014%2F12%2Funa-triestina-in-sicilia.html&h=1AQETtkRI&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://burro-e-vaniglia.blogspot.com/2014/12/una-triestina-in-sicilia.html</a></div>
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Anonymoushttp://www.blogger.com/profile/13473170811268838172noreply@blogger.com12tag:blogger.com,1999:blog-6944873642001285543.post-82649055858116569112014-12-09T01:51:00.000-08:002014-12-09T01:51:41.318-08:00Tarallucci olio e vino<div class="separator" style="clear: both; text-align: center;">
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Si tratta dei tipici dolci della tradizione abruzzese, i tarallucci o meglio <em>"celli pieni", </em>o <i>in gergo “gaggenette”</i>, una sfoglia croccante ripiena di marmellata d'uva nera, mandorle, noci tritate, mosto cotto, scorza d'arancia, hanno quel profumo inconfondibile e mediterraneo che non potro’ mai scordare. Ricordo quando la mia mamma li preparava... eh sì! sono proprio i miei dolci preferiti.<br />
Mi ricordo la mattina di Natale appena sveglia il profumo di caffè salire dalle scale e subito appena infilate le pantofole scendevo in cucina ed ecco li ad aspettarmi la mia tazzina di caffè bollente e i<br />
tarallucci, delicati e friabili, ma anche semplici, buoni, leggeri,dalle forme più piccole alle più grandi,che per tradizione non può mancare sulla tavola abruzzese per il pranzo di Natale.<br />
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Ingredienti:<br />
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Sfoglia:<br />
<br />
1kg di farina 00<br />
200 gr zucchero<br />
2 bicchieri di olio evo<br />
2 bicchieri di vino bianco<br />
<br />
Ripieno:<br />
<br />
Marmellata d'uva nera abruzzese<br />
noci tritate<br />
mandorle tritate<br />
cioccolato fondente<br />
mosto cotto 2 cucchiai<br />
scorza di 1 arancia<br />
<br />
Zucchero a velo<br />
<br />
Procedimento<br />
<br />
Su di una spianatoia disporre la farina , al centro lo zucchero, l'olio e il vino bianco.<br />
Amalgamare tutti gli ingredienti fino ad ottenere un composto morbido ed omogeneo. Tagliare delle strisce di pasta stendere con il matterello al centro disporre le palline di marmellata d'uva, creare dei ravioli e chiuderai a cerchio. Infornare a 180 gradi per una decina di minuti.<br />
Appena raffreddati spolverizzare con zucchero a velo.<br />
Per il ripieno si utilizza la marmellata d'uva composta con noci tritate, mandorle tritate, cioccolato fondente a pezzetti e mosto cotto.</div>
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Con questa ricetta partecipo al Contest:</div>
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Anonymoushttp://www.blogger.com/profile/13473170811268838172noreply@blogger.com0tag:blogger.com,1999:blog-6944873642001285543.post-29264462697464435892014-12-02T01:46:00.002-08:002014-12-02T01:46:27.732-08:00Il Parrozzo per L'Italia nel Piatto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuMKjb49zYrmqOrHXzxq9KsW5VllfOAeOYzgN5_JRq6vVmOIPZld7o1eQjasUEc_G0XoU8eebSqIaF0_ND00-2i4u_0ZfQhOqrnqT4cPA8MYpQxMknY08DGzBxsBZX0-bzXSKiSMzqqsCB/s1600/parrozzo1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuMKjb49zYrmqOrHXzxq9KsW5VllfOAeOYzgN5_JRq6vVmOIPZld7o1eQjasUEc_G0XoU8eebSqIaF0_ND00-2i4u_0ZfQhOqrnqT4cPA8MYpQxMknY08DGzBxsBZX0-bzXSKiSMzqqsCB/s1600/parrozzo1.jpg" height="239" width="320" /></a></div>
<br />
Buongiorno, eccoci giunti a Dicembre...<br />
Oggi si pubblica per la rubrica <a href="https://www.facebook.com/LItaliaNelPiatto" target="_blank">l'Italia nel Piatto</a>, e si parla di "Ricette Natalizie".<br />
Per l'occasione ho scelto :<b> Il Parrozzo</b>, simbolo dolce della città dannunziana, Pescara, associato alle tradizioni gastronomiche del Natale, un dolce nato tra le strade del vecchio borgo, dopo la I guerra mondiale, da un già noto pasticcere Luigi D'Amico, che nel 1920, decise di trasporre "il pane rozzo" dei contadini abruzzesi in versione dolce. Il Parrozzo ha la forma di una cupola, rievoca il giallo interno per via della farina di granturco, con le uova e lo scuro della cottura al forno, con il cioccolato. <br />
Ad assaggiare per primo la creazione di Luigi fu un suo carissimo amico, Gabriele D’Annunzio che rimase talmente colpito dalla bontà del dolce da dedicargli un madrigale “La canzone del Parrozzo”<br />
<blockquote>
“È tante ‘bbone stu parrozze nove che pare na pazzie de San Ciattè, c’avesse messe a su gran forne tè la terre lavorata da lu bbove, la terre grasse e lustre che se coce… e che dovente a poche a poche chiù doce de qualunqua cosa ddoce…”</blockquote>
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<br />
<br />
Ecco gli Ingredienti per una Torta:<br />
<br />
200 gr di zucchero<br />
150 gr. di cioccolato fondente<br />
150 gr. di semolino<br />
200 gr. di mandorle dolci<br />
6 uova<br />
7-8 mandorle amare<br />
buccia grattugiata di un limone<br />
burro q.b.<br />
<br />
Procedimento:<br />
<br />
Tritare le mandorle e mescolarle con il semolino e la buccia del limone grattugiata; si aggiungono gli albumi montati a neve, i rossi e lo zucchero.<br />
Si versa il composto in uno stampo a cupola imburrato ed infarinato e si mette in forno a 180/200 gradi per 45 minuti. Dopo la cottura lasciare raffreddare e spalmare interamente con il cioccolato fondente sciolto a bagnomaria.<br />
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Il nostro blog - http://litalianelpiatto.blogspot.it/</div>
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Trentino-Alto Adige<strong>: Husarenkrapfen</strong><a href="http://www.afiammadolce.it/2014/12/husarenkrapfen.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.afiammadolce.it/2014/12/husarenkrapfen.html</a></div>
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<strong> </strong><strong> </strong></div>
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Friuli-Venezia Giulia<strong>: Gubana - </strong><a href="http://ilpiccoloartusi.blogspot.com/2014/12/gubana-per-litalia-nel-piatto.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilpiccoloartusi.blogspot.com/2014/12/gubana-per-litalia-nel-piatto.html</a></div>
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Lombardia: <strong>Il torrone di Cremona</strong></div>
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Veneto: <strong>Bussolà </strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fely-tenerezze.blogspot.com%2F2014%2F12%2Fbussola.html&h=3AQEbHiTz&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ely-tenerezze.blogspot.com/2014/12/bussola.html</a></div>
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Valle d'Aosta: </div>
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Piemonte: </div>
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Liguria: <strong>raviéu co-u tuccu</strong> <a href="http://arbanelladibasilico.blogspot.com/2014/12/litalia-nel-piatto-ricette-natalizie.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://arbanelladibasilico.blogspot.com/2014/12/litalia-nel-piatto-ricette-natalizie.html</a></div>
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Emilia Romagna:<strong> Panone di Natale Bolognese</strong> <a href="http://zibaldoneculinario.blogspot.com/2014/12/il-panone-di-natale-bolognese.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://zibaldoneculinario.blogspot.com/2014/12/il-panone-di-natale-bolognese.html</a></div>
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Lazio: <strong>Pan giallo - </strong><a href="http://beufalamode.blogspot.com/2014/12/pan-giallo-per-litalia-nel-piatto.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://beufalamode.blogspot.com/2014/12/pan-giallo-per-litalia-nel-piatto.html</a></div>
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Toscana: <strong>Ricciarelli -</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Facquacottaf.blogspot.com%2F2014%2F12%2Fricciarelli.html&h=wAQFf-8ut&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://acquacottaf.blogspot.com/2014/12/ricciarelli.html</a></div>
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Marche: <strong>Fustringolo marchigiano</strong>- <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacreativitaeisuoicolori.blogspot.com%2F2014%2F11%2Ffrustingolo-marchigiano-ricetta-tipica.html&h=kAQFGO-eC&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacreativitaeisuoicolori.blogspot.com/2014/11/frustingolo-marchigiano-ricetta-tipica.html</a></div>
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Abruzzo:<strong>Il Parrozzo </strong></div>
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Molise: <strong>Agnello alla molisana</strong> - <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacucinadimamma-loredana.blogspot.com%2F2014%2F11%2Fagnello-alla-molisana-per-litalia-nel.html&h=zAQG-gt6s&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacucinadimamma-loredana.blogspot.com/2014/11/agnello-alla-molisana-per-litalia-nel.html</a></div>
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Umbria: <strong>Pampepato </strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Famichecucina.blogspot.com%2F2014%2F12%2Fpampepato.html&h=uAQFdx7bX&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://amichecucina.blogspot.com/2014/12/pampepato.html</a></div>
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Basilicata: <strong>Fritti di Natale - calzoncini, rosette e cannaricoli</strong></div>
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Campania: <strong>Spaghetti alle vongole veraci, piatto della vigilia</strong> - <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fwww.isaporidelmediterraneo.it%2F2014%2F11%2Fspaghetti-alle-vongole-veraci-piatto-della-vigilia.html&h=qAQFIcqZs&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.isaporidelmediterraneo.it/2014/11/spaghetti-alle-vongole-veraci-piatto-della-vigilia.html</a></div>
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Puglia: <strong>Pane fenìscke</strong> - <a href="http://breakfastdadonaflor.blogspot.com/2014/12/cucina-pugliese-pane-feniscke.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://breakfastdadonaflor.blogspot.com/2014/12/cucina-pugliese-pane-feniscke.html</a></div>
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Calabria:<strong>I petrali </strong>- <a href="http://ilmondodirina.blogspot.com/2014/12/i-petrali.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilmondodirina.blogspot.com/2014/12/i-petrali.html</a></div>
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Sicilia:<strong> Cous cous dolce di Natale </strong>- <a href="http://burro-e-vaniglia.blogspot.com/2014/12/cous-cous-dolce-di-natale.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://burro-e-vaniglia.blogspot.com/2014/12/cous-cous-dolce-di-natale.html</a></div>
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<br />Anonymoushttp://www.blogger.com/profile/13473170811268838172noreply@blogger.com14tag:blogger.com,1999:blog-6944873642001285543.post-63068117819400006882014-11-30T00:44:00.000-08:002014-11-30T00:44:11.541-08:00PLUMCAKE AL LIMONE.<br />
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<a href="http://2.bp.blogspot.com/-PwEMM-hDvnw/UKbCKxIVmYI/AAAAAAAAATs/4lQ4A4qrbA0/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-PwEMM-hDvnw/UKbCKxIVmYI/AAAAAAAAATs/4lQ4A4qrbA0/s320/image.jpg" height="240" width="320" /></a></div>
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Buona Domenica!!<br />
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Oggi ho preparato un dolce molto delicato, aromatico, ideale per la colazione, ma anche per una gustosa merenda.<br />
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Ingredienti:<br />
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4 uova intere<br />
200 gr di zucchero<br />
200 gr di farina<br />
135 gr di olio extravergine d'oliva<br />
25 gr di succo di limone<br />
buccia grattugiata di due limoni<br />
20 g di acqua<br />
Lievito<br />
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Procedimento:<br />
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Mescolare lo zucchero con la buccia grattugiata dei limoni, aggiungere le uova, il succo dei limoni e l'acqua. Montare con le fruste fino ad ottenere un impasto cremoso, terminare con la farina e il lievito. Versare il composto nello stampo unto ed infarinato e infornare a 180 gradi per circa 55<br />
minuti. Sfornare il dolce e appena raffreddato spolverizzare con zucchero a velo.<br />
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<br />Anonymoushttp://www.blogger.com/profile/13473170811268838172noreply@blogger.com4tag:blogger.com,1999:blog-6944873642001285543.post-55705501192232671532014-11-16T01:05:00.003-08:002014-11-16T02:15:49.317-08:00Funghi all'abruzzese per L'Italia nel Piatto<div style="-webkit-tap-highlight-color: transparent; background-color: white; box-sizing: border-box; color: #777777; font-family: Tahoma, Geneva, sans-serif; font-size: 13px; line-height: 22.75px; margin-bottom: 15px;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivp_MAB5EeAMTgk5dBtiIe1IQROwtBbn_itT7OaVmQ-wkSmjmvhRaam-NgrxwuxXO3nTPKOl03Nym17bRLVNny05qSt2XGHBrANMC9S2BbqchTq3VOpDIo43KHdpx6X8lXl5DU4hlFP9-s/s1600/porcinir2712.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivp_MAB5EeAMTgk5dBtiIe1IQROwtBbn_itT7OaVmQ-wkSmjmvhRaam-NgrxwuxXO3nTPKOl03Nym17bRLVNny05qSt2XGHBrANMC9S2BbqchTq3VOpDIo43KHdpx6X8lXl5DU4hlFP9-s/s1600/porcinir2712.jpg" height="213" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i style="background-color: white;">Buongiorno!</i><br /><i style="background-color: white;">
Oggi si pubblica per la rubrica <a href="https://www.facebook.com/LItaliaNelPiatto" target="_blank">L'ItaliaNelPiatto</a>, si parla di:</i></span><span style="font-family: Georgia, Times New Roman, serif;"><i style="background-color: white;"> "I Doni Del Bosco".</i></span><br />
<i style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Siamo in Autunno, una delle stagioni più affascinanti per visitare il Parco d'Abruzzo; infatti le foreste si colorano di toni che vanno dal giallo all'arancio, dal rosso al marrone, un' atmosfera davvero suggestiva.</span></i></div>
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<i style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Oltre ai caldi colori del bosco, è bello scoprire la grande varietà di frutti su alberi e arbusti, la fragranza che emana il suolo dopo le prime piogge autunnali, così da imbattervi in un incredibile <span style="-webkit-tap-highlight-color: transparent; -webkit-transition: all 0.2s linear; box-sizing: border-box; color: #363b3f; font-weight: 700; transition: all 0.2s linear;">varietà di funghi</span>: <span style="-webkit-tap-highlight-color: transparent; -webkit-transition: all 0.2s linear; box-sizing: border-box; color: #363b3f; font-weight: 700; transition: all 0.2s linear;">Ovoli, Porcini, Prataioli, Pioppini, Spinaroli, Mazze di Tamburo</span> e tanti altri.</span></i></div>
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<i style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">In <span style="-webkit-tap-highlight-color: transparent; -webkit-transition: all 0.2s linear; box-sizing: border-box; color: #363b3f; font-weight: 700; transition: all 0.2s linear;">Abruzzo</span> la <span style="-webkit-tap-highlight-color: transparent; -webkit-transition: all 0.2s linear; box-sizing: border-box; color: #363b3f; font-weight: 700; transition: all 0.2s linear;">raccolta dei funghi</span> viene praticata per lo più nei territori dell’Aquilano e del Teramano. È nei boschi di Querce, nei Castagneti, nei faggeti che li troviamo, nel sottobosco, seguendo i sentieri <span style="text-align: center;">fitti di vegetazione.</span></span></i><br />
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<i style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG4ziati9Q7CnA9zDO5wETZrZb_-JV9M3hbhMgG6KShNGCfKzNBpmS98ioUAuFhDd4PuWP5v1GKG9Y4A3nE5D73hVSzcl2h6lYfDOUSfIJKlLPO-LkReYSmRXhL7Zg_kKQfZIYRFNCP9rf/s1600/funghi.jpg" height="240" width="320" /></span></i></div>
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<i style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"><span style="text-align: center;">I</span></i><i style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"><span style="text-align: center;">o ho usato i Funghi per preparare questa ricetta:</span></i><br />
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<i style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"><span style="text-align: center;">Ingredienti:</span></i><br />
<i style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"><span style="text-align: center;">600 gr di funghi misti(</span>Ovoli, Porcini, Prataioli, Pioppini)</i><br />
<i style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">2 spicchi di aglio rosso di Sulmona</span></i><br />
<i style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">prezzemolo tritato</span></i><br />
<i style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">olio evo q,b.</span></i><br />
<i style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">sale</span></i><br />
<i style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></i>
<i style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Preparazione:</i><br />
<i style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Preparate un trito d'aglio e prezzemolo che farete soffriggere. </i><i style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></i>
<i style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Aggiungete i funghi precedentemente tagliati. </span></i><br />
<i style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Aggiustate di sale e fate cuocere per una trentina di minuti a fuoco moderato.</span></i><br />
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<i style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgInMCemcaf-ynXL470k_RC5x2PzU0gLmuf6omf-j30VU-_89D9i5UOdwMK3HCK8JA8H-WD1PDu7JRH_x1Qs1f0jxvxXdPHyvleIhcgOq-qtWwdIB_Lg7q_PYQipYt7nF6bREDsC75Fv0kB/s1600/funghi1.jpg" height="240" width="320" /></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBU0-am6Tz6q1iKuiDwlfTi6u4q1Klz7mXx7wCP2uT62xwU9VOkmiiUIsjKBowqC1UwXvmbq7bs5RLW0kNJwJnuQF9BZuzFcJgX-B8QRuiSVmZy7pGsf3DbfLEsqf_8fIB0FKn8U0oZ5g/s1600/funghi2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBU0-am6Tz6q1iKuiDwlfTi6u4q1Klz7mXx7wCP2uT62xwU9VOkmiiUIsjKBowqC1UwXvmbq7bs5RLW0kNJwJnuQF9BZuzFcJgX-B8QRuiSVmZy7pGsf3DbfLEsqf_8fIB0FKn8U0oZ5g/s1600/funghi2.jpg" height="240" width="320" /></span></i></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i style="background-color: white;">Ed ora Vi invito a scoprire le altre ricette:</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1H-nFI41R20bK0y6lO-rBQavZ9INKWAZj4IAqQsYcjbxf86fWsCCVUAaEdBuaCkJ_o5LNSCmU1by92JORVI4QN__oPJXNjlKROjAtcTHqC0MuHjPT1B5R2GqXEePkKsWcvPO57pjSfmWy/s1600/abruzzo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1H-nFI41R20bK0y6lO-rBQavZ9INKWAZj4IAqQsYcjbxf86fWsCCVUAaEdBuaCkJ_o5LNSCmU1by92JORVI4QN__oPJXNjlKROjAtcTHqC0MuHjPT1B5R2GqXEePkKsWcvPO57pjSfmWy/s1600/abruzzo.jpg" height="310" width="320" /></span></i></a></div>
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<span style="font-family: inherit;"><i style="background-color: white;"><br />
Trentino-Alto Adige<strong>: Crostatine ai funghi mi sti di bosco</strong></i></span><br />
<span style="font-family: inherit;"><i style="background-color: white;"><strong></strong><a href="http://www.afiammadolce.it/2014/11/crostatine-ai-funghi-misti.html" rel="nofollow" target="_blank">http://www.afiammadolce.it/2014/11/crostatine-ai-funghi-misti.html</a></i></span><br />
<span style="font-family: inherit;"><i style="background-color: white;"><strong> </strong><strong> </strong></i></span><br />
<span style="font-family: inherit;"><i style="background-color: white;">Friuli-Venezia Giulia<strong>: Strùcul di mont </strong></i></span><br />
<span style="font-family: inherit;"><i style="background-color: white;"><a href="http://ilpiccoloartusi.blogspot.com/2014/11/strucul-di-mont-rotolo-di-castagne-e.html" rel="nofollow" target="_blank">http://ilpiccoloartusi.blogspot.com/2014/11/strucul-di-mont-rotolo-di-castagne-e.html</a><strong> </strong></i></span><br />
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Lombardia: <strong>Foiade di castagne ai funghi porcini</strong></i></span><br />
<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fkucinadikiara.blogspot.com%2F2014%2F11%2Ffoiade-di-castagne-ai-funghi-porcini.html&h=pAQH53LRp&s=1" rel="nofollow" target="_blank"><span style="font-family: inherit;"><i style="background-color: white;">http://kucinadikiara.blogspot.com/2014/11/foiade-di-castagne-ai-funghi-porcini.html</i></span></a><br />
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Veneto: <strong>Budin con la farina de maròn</strong></i></span><br />
<span style="font-family: inherit;"><i style="background-color: white;"><a href="http://ely-tenerezze.blogspot.com/2014/11/budin-con-la-farina-de-maron.html" rel="nofollow" target="_blank">http://ely-tenerezze.blogspot.com/2014/11/budin-con-la-farina-de-maron.html</a><strong> </strong></i></span><br />
<span style="font-family: inherit;"><i style="background-color: white;"><br />
Valle d'Aosta: <strong>Risotto alle castagne</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fatuttopepe.blogspot.com%2F2014%2F11%2Frisotto-alle-castagnela-valle-daosta.html&h=kAQHtfgZj&s=1" rel="nofollow" target="_blank">http://atuttopepe.blogspot.com/2014/11/risotto-alle-castagnela-valle-daosta.html</a></i></span><br />
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Piemonte:</i></span><br />
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Liguria: <strong>tocco de funzi</strong></i></span><br />
<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Farbanelladibasilico.blogspot.com%2F2014%2F11%2Flitalia-nel-piatto-i-doni-del-bosco.html&h=HAQG81oXc&s=1" rel="nofollow" target="_blank"><span style="font-family: inherit;"><i style="background-color: white;">http://arbanelladibasilico.blogspot.com/2014/11/litalia-nel-piatto-i-doni-del-bosco.html</i></span></a><br />
<span style="font-family: inherit;"><i style="background-color: white;"><br />
Emilia Romagna:<strong> Tagliatelle di castagne con sugo di funghi </strong></i></span><br />
<span style="font-family: inherit;"><i style="background-color: white;"><strong> </strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fzibaldoneculinario.blogspot.com%2F2014%2F11%2Ftagliatelle-di-castagne-ai-funghi.html&h=EAQF8HWpU&s=1" rel="nofollow" target="_blank">http://zibaldoneculinario.blogspot.com/2014/11/tagliatelle-di-castagne-ai-funghi.html</a></i></span><br />
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Lazio: <strong>Frittelle di castagne e mele</strong></i></span><br />
<span style="font-family: inherit;"><i style="background-color: white;"><strong> </strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fbeufalamode.blogspot.com%2F2014%2F11%2Ffrittelle-di-mele-e-castagne.html&h=KAQH1c3MV&s=1" rel="nofollow" target="_blank">http://beufalamode.blogspot.com/2014/11/frittelle-di-mele-e-castagne.html</a></i></span><br />
<span style="font-family: inherit;"><i style="background-color: white;"><br />
Toscana: <strong>Necci</strong></i></span><br />
<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Facquacottaf.blogspot.com%2F2014%2F11%2Fnecci.html&h=lAQHn4q1L&s=1" rel="nofollow" target="_blank"><span style="font-family: inherit;"><i style="background-color: white;">http://acquacottaf.blogspot.com/2014/11/necci.html</i></span></a><br />
<span style="font-family: inherit;"><i style="background-color: white;"><br />
Marche: <strong> Il tartufo e la 49° fiera nazionale del tartufo bianco di Acqualagna</strong></i></span><br />
<span style="font-family: inherit;"><i style="background-color: white;"><strong> </strong><a href="http://lacreativitaeisuoicolori.blogspot.com/2014/11/il-tartufo-e-la-49-fiera-nazionale-del.html" rel="nofollow" target="_blank">http://lacreativitaeisuoicolori.blogspot.com/2014/11/il-tartufo-e-la-49-fiera-nazionale-del.html</a></i></span><br />
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Abruzzo:<strong>Funghi all'Abruzzese</strong></i></span><br />
<a href="http://ilmondodibetty.blogspot.com/2014/11/funghi-allabruzzese-per-litalia-nel.html" rel="nofollow" target="_blank"><span style="font-family: inherit;"><i style="background-color: white;">http://ilmondodibetty.blogspot.com/2014/11/funghi-allabruzzese-per-litalia-nel.html</i></span></a><br />
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Molise: <strong>Zuppa di lenticchie di Capracotta e castagne</strong></i></span><br />
<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacucinadimamma-loredana.blogspot.com%2F2014%2F11%2Fzuppa-di-lenticchie-di-capracotta-e.html&h=nAQHLqj27&s=1" rel="nofollow" target="_blank"><span style="font-family: inherit;"><i style="background-color: white;">http://lacucinadimamma-loredana.blogspot.com/2014/11/zuppa-di-lenticchie-di-capracotta-e.html</i></span></a><br />
<span style="font-family: inherit;"><i style="background-color: white;"><br />
Umbria: <strong>Costolette d'agnello con roveja e tartufo</strong></i></span><br />
<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Famichecucina.blogspot.com%2F2014%2F11%2Fcostolette-dagnello-con-roveja-e.htm&h=ZAQEIWNed&s=1" rel="nofollow" target="_blank"><span style="font-family: inherit;"><i style="background-color: white;">http://amichecucina.blogspot.com/2014/11/costolette-dagnello-con-roveja-e.htm</i></span></a><br />
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Basilicata: <strong>Polpette al vino rosso con cardoncelli e lampascioni in agrodolce</strong></i></span><br />
<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fblog.alice.tv%2Fprofumodicannella%2F2014%2F11%2F14%2Fpolpette-al-vino-rosso-con-cardoncelli-e-lampascioni-in-agrodolce-il-bosco-lucano%2F&h=qAQEgMpto&s=1" rel="nofollow" target="_blank"><span style="font-family: inherit;"><i style="background-color: white;">http://blog.alice.tv/profumodicannella/2014/11/14/polpette-al-vino-rosso-con-cardoncelli-e-lampascioni-in-agrodolce-il-bosco-lucano/</i></span></a><br />
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Campania: <strong>Non partecipa</strong></i></span><br />
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<i><br />
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Calabria: <strong>Il castagnaccio dei monti Reventino, Tiriolo, Mancuso</strong></i></span><br />
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Anonymoushttp://www.blogger.com/profile/13473170811268838172noreply@blogger.com14tag:blogger.com,1999:blog-6944873642001285543.post-49797938812358699562014-11-12T08:24:00.002-08:002014-11-12T08:25:25.901-08:00Minestra di Lenticchie ed Orzo Perlato<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHuLGVW3CTUlmk8eabx-xbu9UGgMFRk6pZ1NMsLT1WDgU-adw-gjq6S9jA3gqP_1ew54T9X5KhqkYKpPSxJST_VsBbq9JqRscXfPZ9RcxrGB0Pzx2-RLic-sGcuXjmeJKiTYyTeO3YQpq/s1600/zuppa2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHuLGVW3CTUlmk8eabx-xbu9UGgMFRk6pZ1NMsLT1WDgU-adw-gjq6S9jA3gqP_1ew54T9X5KhqkYKpPSxJST_VsBbq9JqRscXfPZ9RcxrGB0Pzx2-RLic-sGcuXjmeJKiTYyTeO3YQpq/s320/zuppa2.jpg" width="320" /></a></div>
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La <strong>minestra di lenticchie ed orzo perlato</strong> è una zuppa composta da legumi e cereali molto gustosa,<br />
una ricetta semplice e sana, un primo piatto nutriente, caldo, buono, ottimo per le sere invernali più fredde e molto facile da fare, infatti a casa mia si mangia almeno una volta a settimana.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcuRfFdHWGCZvl8nj-zblqTOHUX97fzclaqplOEBcn-SMyfYlMtxNCQdgBqcZ6VwttVWaLYseIcl0cIv1PvtX4qGbygQDANldaE3oyN0Tb7BT7OsQPKWWcdofZHQOA5FCfWXzBkWKfeSxG/s1600/zuppa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcuRfFdHWGCZvl8nj-zblqTOHUX97fzclaqplOEBcn-SMyfYlMtxNCQdgBqcZ6VwttVWaLYseIcl0cIv1PvtX4qGbygQDANldaE3oyN0Tb7BT7OsQPKWWcdofZHQOA5FCfWXzBkWKfeSxG/s320/zuppa.jpg" width="320" /></a></div>
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Ingredienti per 4 persone:<br />
<br />
<br />
125 gr di lenticchie<br />
125 gr do orzo perlato<br />
50 gr di pancetta a dadini<br />
1 cipolla<br />
1 carota<br />
1 patata<br />
1 dado vegetale<br />
2 litri di acqua<br />
sale<br />
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<br />
Sbucciare la cipolla, lavare e raschiare la carota, quindi tritare tutto con il coltello.<br />
Mettere le verdurine in una casseruola, unire le lenticchie, l'orzo, la patata precedentemente sbucciata, lavata e tagliata a dadini, la pancetta, i due litri di acqua e salare.<br />
Mescolare e lasciare che riprenda il bollore, aggiungere il dado e fare cuocere per circa 30 minuti, mescolando di tanto in tanto.<br />
Cospargere con un filo di olio a crudo e servire.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJkP0-yOQ10gGC1JQQP5VZDkUebMLwFylOYmKFys3x__2iSniqHsBf-J6e5o9nPGvkaQfEBD0HZ5kekV-Au44mgvD25ksxvJoqt3_k_7tFzDe9-3dMCdO11LCaSJ9LI01T0TPSP2oUwG9/s1600/zuppa1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJkP0-yOQ10gGC1JQQP5VZDkUebMLwFylOYmKFys3x__2iSniqHsBf-J6e5o9nPGvkaQfEBD0HZ5kekV-Au44mgvD25ksxvJoqt3_k_7tFzDe9-3dMCdO11LCaSJ9LI01T0TPSP2oUwG9/s320/zuppa1.jpg" width="320" /></a></div>
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Con questa Ricetta Partecipo al Contest di <a href="http://kucinadikiara.blogspot.it/2014/10/4-contest-kucina-di-kiara-una.html" target="_blank">Kucina di Kiara</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9BmPTSX-lq5151HtjILg3TW_TIzHcnzMdbH8msqyPcHOn1QKypbXGrWXYWvwgZduexPor3yxTKcEGd82T3lf64nVR2eY-SN1AOo7blfcVt56cA5Q9piQkXRnouzVM9IZ2SV9DmxZzlRn0/s1600/contest_lenticchia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9BmPTSX-lq5151HtjILg3TW_TIzHcnzMdbH8msqyPcHOn1QKypbXGrWXYWvwgZduexPor3yxTKcEGd82T3lf64nVR2eY-SN1AOo7blfcVt56cA5Q9piQkXRnouzVM9IZ2SV9DmxZzlRn0/s320/contest_lenticchia.jpg" width="315" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/13473170811268838172noreply@blogger.com1tag:blogger.com,1999:blog-6944873642001285543.post-9385882893721917202014-11-10T01:17:00.000-08:002014-11-10T01:22:08.143-08:00Finger Food: Millefoglie di patate<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQiVMq6VOEmsy3lmm1YfoXOhSZz0qrkhKBg7NdZcGyvQzhIlQLF7zFr_Ph4pFI-N2PPFvIdqd-uemlkWVL3YXQ0FMLk5vP1Uty-7SyyyOthiPZBgA9pTas_a9TA3xHb6RvJEKa-Q3uhWbw/s1600/patate1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQiVMq6VOEmsy3lmm1YfoXOhSZz0qrkhKBg7NdZcGyvQzhIlQLF7zFr_Ph4pFI-N2PPFvIdqd-uemlkWVL3YXQ0FMLk5vP1Uty-7SyyyOthiPZBgA9pTas_a9TA3xHb6RvJEKa-Q3uhWbw/s1600/patate1.jpg" height="240" width="320" /></a></div>
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Oggi vi propongo una ricetta semplice e veloce da realizzare , quando ci ritroviamo con ospiti inaspettati.<br />
Vi assicuro un vero successo, perché è un piatto gustoso che può essere servito sia come antipasto, sia come contorno affiancato a secondi di carne, o come piatto unico da abbinare con una bella insalata<br />
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<span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">INGREDIENTI</span></span></h2>
4 patate<br />
200 gr di provola<br />
80 gr di prosciutto cotto<br />
2 cucchiai di grana<br />
rosmarino q.b.<br />
olio evo<br />
sale<br />
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PREPARAZIONE<br />
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Sbucciare, lavare e tagliare le patate a fette sottili nel senso della lunghezza, tritare il rosmarino.<br />
Disporre le fettine di patate su una teglia con carta da forno , condire con un filo di olio, sale ed il trito di rosmarino, cuocere in forno a 200 gradi per 15 minuti, dovranno risultare croccanti. Sfornarle e comporre la millefoglie, alternando una fetta di patata, una di provola, una di prosciutto terminando con una fetta di patate ed una spolverata di grana.<br />
Passare le millefoglie in forno a 180 gradi per 5 minuti. Servire caldi.Anonymoushttp://www.blogger.com/profile/13473170811268838172noreply@blogger.com0tag:blogger.com,1999:blog-6944873642001285543.post-30134411932681415672014-11-08T07:21:00.000-08:002014-11-10T01:09:55.570-08:00Torta con mele e cioccolato <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hSlBnIiLJ3GDqxbsVVAQ63WTFW2c57yBmQXhBWtK2Kajqb2sGIdrGlgspP12t4LmkS0O2W9uOSTefsE68t7RQvdYvS78rw2JFZRZex_BbJvACSz8ESID0r79H1fht_fmNfPAoJJ9cehY/s1600/tortafreeday.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hSlBnIiLJ3GDqxbsVVAQ63WTFW2c57yBmQXhBWtK2Kajqb2sGIdrGlgspP12t4LmkS0O2W9uOSTefsE68t7RQvdYvS78rw2JFZRZex_BbJvACSz8ESID0r79H1fht_fmNfPAoJJ9cehY/s1600/tortafreeday.jpg" height="240" width="320" /></a></div>
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<span style="text-align: center;">Una torta profumatissima, delicata,</span> è quella che ci vuole per colazione o per una pausa golosa. La consistenza morbida della pasta e il buon sapore delle mele rendono questo dolce davvero delizioso.<br />
Inoltre priva di glutine, potrà essere gustata anche dai celiaci.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI2SRonX6EfirJoy_5PNDq_VE16461ZklE29JqSXXDx3dTL8RIiIwhh-tQpeS1nTsc8wbAjj3HV0diSE4rzamJoZpHtugutTkKX4Qvt8sGcHztAbUCDhdxwpYC_PIGs991V_VGJ90ZBQiA/s1600/tortafreeday1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI2SRonX6EfirJoy_5PNDq_VE16461ZklE29JqSXXDx3dTL8RIiIwhh-tQpeS1nTsc8wbAjj3HV0diSE4rzamJoZpHtugutTkKX4Qvt8sGcHztAbUCDhdxwpYC_PIGs991V_VGJ90ZBQiA/s1600/tortafreeday1.jpg" height="240" width="320" /></a></div>
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Ingredienti:</div>
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150 gr di amido di mais</div>
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150 gr di fecola di patate</div>
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3 uova</div>
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270 gr di zucchero</div>
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30 gr di gocce di cioccolato</div>
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1 arancia</div>
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380 gr di mele</div>
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1 limone</div>
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1+1/2 di cucchiaino di lievito</div>
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Montare il burro con lo zucchero, aggiungere la scorza grattugiata del limone e le uova.<br />
Unire al composto ottenuto l'amido di mais, la fecola ed il lievito, amalgamare ed aggiungere le gocce di cioccolato.<br />
Versare l'impasto in una tortiera ricoperta di carta forno e distribuire le fettine di mele in superficie.<br />
Infornare a 180 gradi per 50 minuti.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3VDx33qRWPZbly6Lw4P3aT3xUnWlo9QCeA1fCCbWZobmDTSU_YZ9OO5KQL_DUa5KdJqx3HfuYcGnguyR6rDG9lXhCvXsLFxKVYz-Txzp0y3EQfAIqcHWIQSPnNdY5SXYT66tVyFOFvwK/s1600/tortafreeday2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3VDx33qRWPZbly6Lw4P3aT3xUnWlo9QCeA1fCCbWZobmDTSU_YZ9OO5KQL_DUa5KdJqx3HfuYcGnguyR6rDG9lXhCvXsLFxKVYz-Txzp0y3EQfAIqcHWIQSPnNdY5SXYT66tVyFOFvwK/s1600/tortafreeday2.jpg" height="240" width="320" /></a></div>
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Con questa ricetta partecipo al contest </div>
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<a href="http://www.saporie.com/it/doc-s-31-23381-1-a_tuttomele_con_gli_chef_uir_il_blog_contest_melavigliosa.aspx">La Melavigliosa</a>, promosso da </div>
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Tuttomele 2014 Cavour</div>
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(dall'8 al 16 Novembre) in collaborazione con U.I.R.</div>
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( Unione Italiana Ristoratori)<br />
<a href="http://www.cavour.info/tuttomele" target="_blank">www.cavour.info/tuttomele</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwK9t4EpfScvcTbZrAOGjodoScdpLbY13B2LxVKGo_U8nMyMBtI4gRYX-ZIzvcOcfWXc1UGrrNv9WBwcwwbEtDLMqzi7rgdqiAwx2yvjltc4BG3Vy4VLgjMgtstGq-zz6UHTP3eUms0SL4/s1600/36108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwK9t4EpfScvcTbZrAOGjodoScdpLbY13B2LxVKGo_U8nMyMBtI4gRYX-ZIzvcOcfWXc1UGrrNv9WBwcwwbEtDLMqzi7rgdqiAwx2yvjltc4BG3Vy4VLgjMgtstGq-zz6UHTP3eUms0SL4/s1600/36108.jpg" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/13473170811268838172noreply@blogger.com1tag:blogger.com,1999:blog-6944873642001285543.post-74973245603677282242014-11-02T01:59:00.000-07:002014-11-16T01:48:45.659-08:00Scrippelle 'mbusse per "L'Italia nel Piatto"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIRWAiNWphvg1Py8c53EHqDZScfTBCPhorbQdq-wyU87gAKpnBwJlr_NmCLS1nzo4kiLqs-RQBePB-yC9lPL50fhI_UXOW-SDBXzNgk5zVlny5tyBwnUiDOxd4TKVVT1aFSfercL0KScu/s1600/SCRIPPELLE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIRWAiNWphvg1Py8c53EHqDZScfTBCPhorbQdq-wyU87gAKpnBwJlr_NmCLS1nzo4kiLqs-RQBePB-yC9lPL50fhI_UXOW-SDBXzNgk5zVlny5tyBwnUiDOxd4TKVVT1aFSfercL0KScu/s1600/SCRIPPELLE.jpg" height="240" width="320" /></a></div>
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<span style="font-family: inherit;">Benvenuti all'appuntamento con "L'Italia nel Piatto" il tema prescelto è:</span><br />
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<b>Comfort Food . </b>C<span style="color: #434343; text-align: justify;">on il termine inglese <b>“Comfort food”</b>,<span style="font-family: inherit;"> sempre più in voga anche in Italia, si indicano gli alimenti o i piatti che pervadono di un senso di piacere chi li consuma, che soddisfano un bisogno emotivo e sono noti per la sensazione di benessere che regalano al corpo.</span></span></span><br />
<span style="color: #434343; font-family: inherit; text-align: justify;"> L’aggettivo inglese “comfort” si presta a più interpretazioni: dalla capacità del cibo di confortare, consolare, coccolare a quella di ristorare.</span><br />
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<span style="font-family: inherit;">Come Ambasciatrice dell'Abruzzo oggi vi propongo una ricetta <span style="text-align: justify;">dal sapore delicato, uno dei piatti più raffinati della cucina abruzzese.</span></span><br />
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<b><span style="font-family: inherit;">Le Scrippelle ' mbusse</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9UyvQNAi2Ojiz2lv7ISCzi3GeL6AIXs8B-lMdpbTDCQmP5l8DA0NSKNVUlbjcfwBuhHDN80yb0yFHphaMQIY8Cm5JVxdhY9yjubtwCCjHgi9ZHoPRHdQzktyXg9jq0BQS-aA07X-2KhB/s1600/SCRIPPELLE1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9UyvQNAi2Ojiz2lv7ISCzi3GeL6AIXs8B-lMdpbTDCQmP5l8DA0NSKNVUlbjcfwBuhHDN80yb0yFHphaMQIY8Cm5JVxdhY9yjubtwCCjHgi9ZHoPRHdQzktyXg9jq0BQS-aA07X-2KhB/s1600/SCRIPPELLE1.jpg" height="240" width="320" /></a></div>
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<b> </b>esse<b> </b>si presentano come sottili "frittatine" preparate con farina , uova e acqua. La loro versione "mbussa", ossia bagnate con brodo, è una ricetta tipica del teramano.<br />
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Ingredienti:<br />
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6 uova<br />
200 gr. di farina<br />
500 ml di acqua<br />
parmigiano q.b.<br />
olio<br />
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Per il brodo:<br />
300/400gr. di punta di petto di manzo,<br />
300/400 gr. di muscolo<br />
1 ala di tacchino<br />
1 ciuffo di prezzemolo<br />
1 gambo di di sedano<br />
½ cipolla, 1 carota gialla<br />
una scorzetta di parmigiano<br />
sale q.b.</div>
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Per la pastella ho sbattuto le uova, unito la farina e poi, poca alla volta, l’acqua (in caso di grumi passare il composto attraverso un colino), ho mescolato e lasciato riposare per circa 1 ora.<br />
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<br />
Ho riscaldato una padella da crêpe , spennellandola con pochissimo olio.<br />
Ho versato un mestolino di pastella, stendendola uniformemente e creando uno strato molto sottile, ho fatto cuocere e quando i bordi si sono staccati, ho girato e e fatto cuocere anche dall’altra parte.<br />
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Su ogni scrippella ho spolverizzato del parmigiano grattugiato, arrotolato, ne ho disposto tre in ogni piatto, ho scaldato il brodo di gallina e versato bollente sulle scrippelle.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAzYhJpUtZq_pVyVbcXKo7xuU4A8dkdev-N1tsZF4MGIpWi_QVPM3d3pG7Fzx8CGVV_xerdPb0B3No6Gi5s2dxlgOPDH5jKJbBajwkHlDhF-jyEHWvmgFCYF3mx429IYNoPn48VZZfAyfJ/s1600/abruzzo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAzYhJpUtZq_pVyVbcXKo7xuU4A8dkdev-N1tsZF4MGIpWi_QVPM3d3pG7Fzx8CGVV_xerdPb0B3No6Gi5s2dxlgOPDH5jKJbBajwkHlDhF-jyEHWvmgFCYF3mx429IYNoPn48VZZfAyfJ/s1600/abruzzo.jpg" /></a></div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span><span style="font-family: Times, Times New Roman, serif;"><br /></span><span style="font-family: Times, Times New Roman, serif;">Ed ora Vi invito a scoprire le altre ricette:</span><br />
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Trentino-Alto Adige<strong>: Pane di molche (El Pam de molche) con le noci </strong></div>
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<a href="http://www.afiammadolce.it/2014/11/pane-di-molche-pam-de-molche-con-le-noci.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.afiammadolce.it/2014/11/pane-di-molche-pam-de-molche-con-le-noci.html</a></div>
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<strong> </strong><strong> </strong></div>
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Friuli-Venezia Giulia<strong>: Goulash di oca alla friulana con polenta e frico croccante </strong></div>
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<a href="http://ilpiccoloartusi.blogspot.com/2014/11/goulash-doca-alla-friulana-con-polenta.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilpiccoloartusi.blogspot.com/2014/11/goulash-doca-alla-friulana-con-polenta.html</a></div>
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Lombardia: <strong>Ravioli di zucca (Raviöi de ssüca)</strong></div>
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<a href="http://kucinadikiara.blogspot.com/2014/11/ravioli-di-zucca-ravioi-de-ssuca.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://kucinadikiara.blogspot.com/2014/11/ravioli-di-zucca-ravioi-de-ssuca.html</a></div>
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Veneto: <strong>Pearà</strong></div>
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<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fletenerezzediely.blogspot.com%2F2014%2F11%2Fpear%C3%A0.html&h=uAQHEy7sk&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://letenerezzediely.blogspot.com/2014/11/pearà.html</a></div>
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Valle d'Aosta: <strong>Budino di pane di segale</strong> <a href="http://atuttopepe.blogspot.com/2014/11/budino-di-pane-di-segalela-valle-daosta.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://atuttopepe.blogspot.com/2014/11/budino-di-pane-di-segalela-valle-daosta.html</a></div>
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Piemonte: Non partecipa</div>
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Liguria: <strong>Ciuppin</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Farbanelladibasilico.blogspot.com%2F2014%2F11%2Flitalia-nel-piatto-comfort-food.html&h=iAQHtc0ZI&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://arbanelladibasilico.blogspot.com/2014/11/litalia-nel-piatto-comfort-food.html</a></div>
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Emilia Romagna:<strong> Zuppa imperiale </strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fzibaldoneculinario.blogspot.com%2F2014%2F11%2Fzuppa-imperiale-per-litalia-nel-piatto.html&h=cAQEl77IG&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://zibaldoneculinario.blogspot.com/2014/11/zuppa-imperiale-per-litalia-nel-piatto.html</a></div>
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Lazio: <strong>Minestra di ceci e castagne </strong></div>
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<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fbeufalamode.blogspot.com%2F2014%2F11%2Fminestra-di-ceci-e-castagne-per-litalia.html&h=TAQGAfTk6&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://beufalamode.blogspot.com/2014/11/minestra-di-ceci-e-castagne-per-litalia.html</a></div>
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Toscana: <strong>Pappa al pomodoro</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Facquacottaf.blogspot.com%2F2014%2F11%2Fpappa-al-pomodoro.html&h=JAQFj40-I&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://acquacottaf.blogspot.com/2014/11/pappa-al-pomodoro.html</a></div>
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Marche: <strong>Olive all'ascolana</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacreativitaeisuoicolori.blogspot.com%2F2014%2F11%2Folive-allascolana-ricetta-tipica-delle.html&h=6AQHSs2t-&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacreativitaeisuoicolori.blogspot.com/2014/11/olive-allascolana-ricetta-tipica-delle.html</a> </div>
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Abruzzo:<strong>Scrippelle 'mbusse </strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Filmondodibetty.blogspot.com%2F2014%2F11%2Fscrippelle-mbusse-per-litalia-nel-piatto.html&h=iAQHtc0ZI&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilmondodibetty.blogspot.com/2014/11/scrippelle-mbusse-per-litalia-nel-piatto.html</a></div>
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<strong> </strong></div>
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Molise: <strong>U Suscelle</strong> - <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacucinadimamma-loredana.blogspot.com%2F2014%2F11%2Fu-suscelle-per-litalia-nel-piatto.html&h=NAQEQ3-E-&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacucinadimamma-loredana.blogspot.com/2014/11/u-suscelle-per-litalia-nel-piatto.html</a></div>
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Umbria: <strong>Zuppa di cecere</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Famichecucina.blogspot.com%2F2014%2F11%2Fzuppa-di-cecere-per-litalia-nel-piatto.html&h=UAQFWXGTF&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://amichecucina.blogspot.com/2014/11/zuppa-di-cecere-per-litalia-nel-piatto.html</a></div>
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Basilicata: <strong>Lagane e ceci</strong></div>
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<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fblog.alice.tv%2Fprofumodicannella%2F2014%2F10%2F31%2Flagane-e-ceci-infallibile-comfort-food%2F&h=YAQHO1T29&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://blog.alice.tv/profumodicannella/2014/10/31/lagane-e-ceci-infallibile-comfort-food/</a></div>
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Campania: <strong>Pettole e fagioli sfritte</strong> -<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fwww.isaporidelmediterraneo.it%2F2014%2F11%2Fpettole-e-fagioli-sfritte.html&h=nAQF2JU9M&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.isaporidelmediterraneo.it/2014/11/pettole-e-fagioli-sfritte.html</a></div>
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Puglia: <strong>Cavatelli, cozze e fagioli</strong>- <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fbreakfastdadonaflor.blogspot.com%2F2014%2F11%2Fcucina-pugliese-cavatelli-cozze-e.html&h=0AQHlnjLQ&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://breakfastdadonaflor.blogspot.com/2014/11/cucina-pugliese-cavatelli-cozze-e.html</a></div>
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Calabria:<strong>Marzallette -</strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Filmondodirina.blogspot.com%2F2014%2F11%2Fmarzallette.html&h=cAQEl77IG&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilmondodirina.blogspot.com/2014/11/marzallette.html</a></div>
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Sicilia:<strong> I taralli siciliani - </strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fburro-e-vaniglia.blogspot.com%2F2014%2F11%2Fi-taralli-siciliani.html&h=mAQEyTLLd&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://burro-e-vaniglia.blogspot.com/2014/11/i-taralli-siciliani.html</a><br />
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Seguiteci anche su:http://litalianelpiatto.blogspot.it/p/chi-siamo.html</div>
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Anonymoushttp://www.blogger.com/profile/13473170811268838172noreply@blogger.com16tag:blogger.com,1999:blog-6944873642001285543.post-44242990888445798122014-10-30T10:12:00.002-07:002014-10-30T10:12:22.101-07:00Muffins al cioccolato per la Festa di Halloween<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7UU4p1_XTMJW6uanCj9XJcWYEtXs16EkUFn21xZtAY0fxdMEIo5ooVIYyvAG9KEL2XTdOpj330To14OPXLR7OKUxMfoB7IpHzUbgzlpCp0O-TrJ5zB6irZXz0tUe_o5A4Lf49w5nxZKQW/s1600/halloween.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7UU4p1_XTMJW6uanCj9XJcWYEtXs16EkUFn21xZtAY0fxdMEIo5ooVIYyvAG9KEL2XTdOpj330To14OPXLR7OKUxMfoB7IpHzUbgzlpCp0O-TrJ5zB6irZXz0tUe_o5A4Lf49w5nxZKQW/s1600/halloween.jpg" height="240" width="320" /></a></div>
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Oggi ho preparato dei golosi Muffins al cioccolato, ottimi anche per la Festa di Halloween, altrimenti come si fa ad essere pronti per "dolcetto o scherzetto"?<br />
<br />
Ingredienti:<br />
<br />
2 uova<br />
130 gr di zucchero<br />
170 gr di farina<br />
100 ml di latte<br />
100 ml di olio di semi<br />
100 gr di cioccolato fondente<br />
1 cucchiaio di cacao amaro<br />
1 cucchiaino di lievito per dolci<br />
zucchero a velo q.b.<br />
<br />
Ho sciolto il cioccolato fondente a bagnomaria. Con le fruste ho lavorato le uova con lo zucchero,il latte e l'olio di semi, infine ho aggiunto il cioccolato fuso.<br />
In un terrina ho preparato gli ingredienti secchi: farina, cacao e lievito che poi ho versato nel composto di uova e cioccolato. Ho mescolato bene con una spatola e versato nei pirottini da muffin fino ad un terzo della loro capacità. Ho infornato a 180 gradi per 20 minuti.<br />
Spolverizzare con zucchero a velo.Anonymoushttp://www.blogger.com/profile/13473170811268838172noreply@blogger.com1tag:blogger.com,1999:blog-6944873642001285543.post-62667841751545892692014-10-20T02:17:00.002-07:002014-10-23T06:55:07.554-07:00Piatto abruzzese: Zucchine e patate (Chicocce e patane)<div class="pf-content" style="border: 0px; line-height: 19.5px; margin: 0px; outline: 0px; padding: 0px;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsP5FR_cITxI2Cbv4C2-Vfyl1mex_5meu-0zYpqM3o-nzH84_BKykUElZxZ1SbZgAU7ZvNHUdn9B75VSDUh-t5bcF3dgJU0cmyqeaL02bRMZU_MO71e1Ti2RZmbbHJ6roN_AJ7MWw0jvkl/s1600/zucchine.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsP5FR_cITxI2Cbv4C2-Vfyl1mex_5meu-0zYpqM3o-nzH84_BKykUElZxZ1SbZgAU7ZvNHUdn9B75VSDUh-t5bcF3dgJU0cmyqeaL02bRMZU_MO71e1Ti2RZmbbHJ6roN_AJ7MWw0jvkl/s1600/zucchine.jpg" height="240" width="320" /></a></div>
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<span style="background-color: white; font-family: inherit;"><span style="border: 0px; line-height: 1.5em; margin: 0px; outline: 0px; padding: 0px;">Buongiorno, oggi Vi propongo un piatto </span><span style="border: 0px; line-height: 1.5em; margin: 0px; outline: 0px; padding: 0px;">tipico della cucina abruzzese, </span></span><br />
<span style="background-color: white; font-family: inherit;"><span style="border: 0px; line-height: 1.5em; margin: 0px; outline: 0px; padding: 0px;">dal sapore semplice </span></span><span style="background-color: white; font-family: inherit; line-height: 1.5em;">e genuino, un piatto vegetariano, considerato povero, ma ricco di sapori. </span><br />
<span style="background-color: white; font-family: inherit;">Ricordo che mia madre portava questo piatto sulla tavola almeno una volta la settimana </span><br />
<span style="background-color: white; font-family: inherit;">evitando la pasta o come contorno fresco che accompagnava piatti di carni.</span><br />
<span style="background-color: white; font-family: inherit;">Era di buon gradimento a grandi e piccini.</span></div>
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<span style="background-color: white; font-family: inherit;">Ingredienti:</span></div>
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<span style="background-color: white; font-family: inherit;">500 gr di zucchine</span><br />
<span style="background-color: white; font-family: inherit;">500 gr di patate</span><br />
<span style="background-color: white; font-family: inherit;">1 pomodoro maturo</span><br />
<span style="background-color: white; font-family: inherit;">1/2 cipolla</span><br />
<span style="background-color: white; font-family: inherit;">1/2 carota</span><br />
<span style="background-color: white; font-family: inherit;">1/2 costa di sedano</span><br />
<span style="background-color: white; font-family: inherit;">sale</span><br />
<span style="background-color: white; font-family: inherit;">olio evo</span><br />
<span style="background-color: white; font-family: inherit;">basilico fresco q.b.</span></div>
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<span style="background-color: white; font-family: inherit;">Lavare, tagliare le zucchine e le patate a tocchetti, affettare la cipolla, tritare il sedano e la carota. Fare rosolare, con l’olio, il tutto in un tegame basso di coccio. Unire poi il pomodoro </span><br />
<span style="background-color: white; font-family: inherit;">tagliato a filetti ed un bicchiere d’acqua. Lasciare cuocere fino a consistenza desiderata, </span><br />
<span style="background-color: white; font-family: inherit;">salare e aggiungere il basilico fresco. </span></div>
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<span style="background-color: white; font-family: inherit;">Buon appetito!</span></div>
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Anonymoushttp://www.blogger.com/profile/13473170811268838172noreply@blogger.com1tag:blogger.com,1999:blog-6944873642001285543.post-5003924080426900792014-10-16T01:17:00.000-07:002014-10-20T02:27:12.608-07:00Il Vino Pecorino d'Abruzzo per L'Italia nel Piatto<br />
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<span style="font-family: inherit;">Siamo ad Ottobre tempo di vendemmia!!</span><br />
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<span style="font-family: inherit;">Oggi è il giorno della seconda uscita dell' Italia nel Piatto, ricette della tradizione, che ha come tema: il<b> Vino.</b></span><br />
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Come ambasciatrice dell'Abruzzo oggi vi parlerò di uno dei vini tipici della nostra zona.</span><br />
<span style="font-family: inherit;"><b>I</b><b>l Pecorino d'ABRUZZO : </b> un vitigno a bacca bianca di antiche origini, le sue tracce risalgono ai tempi delle migrazioni greche in Italia. </span><br />
<span style="font-family: inherit;">Il nome vitigno è legato alla pratica della pastorizia transumante tipica dell'Abruzzo. sembra che le pecore andassero pazze per questo tipo di uva perché risultava dolcissima durante il periodo del loro passaggio, metà settembre. </span><br />
<span style="font-family: inherit;">Essa ha bisogno di colline alte e fresche, matura molto presto e risulta molto zuccherina. Il suo grappolo è di media grandezza, molto allungato, gli acini sono piccoli e tondi di colore giallo verdognolo. I suoi profumi sono molto intensi con delle piacevoli note di frutta tropicale. In bocca si fa apprezzare subito per la sua buona acidità e mineralità. In particolare si apprezzano note di agrumi che ricordano il pompelmo nonché una lieve sensazione di frutta esotica come la papaya. La sua personalità ama distinguersi con piatti di raffinata preparazione. Antipasti e crudi di pesce, crostacei, primi e secondi piatti a base di pesce; ottimo con formaggi freschi o a pasta filata.</span><br />
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I vini da me scelti sono della:</span><br />
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<b style="font-family: Times, 'Times New Roman', serif;">Cantina <a href="http://www.tenutaulisse.it/" target="_blank">Tenuta Ulisse</a></b><br />
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UNICO Pecorino Terre di Chieti IGP </span></h4>
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<span style="background-color: white; font-family: Times, Times New Roman, serif;">Dai vigneti autoctoni dell’Appennino Centrale nasce il Pecorino della Tenuta Ulisse, che ha le radici in provincia di Chieti su terreni ghiaiosi…</span></div>
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<span style="line-height: 115%;"><span style="background-color: white; font-family: Times, Times New Roman, serif;">ha un colore luminoso e una bellissima nota agrumata. Si sentono in particolare il cedro e il pompelmo rosa. In bocca si può apprezzare la cremosità e la sapidità .</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;">UNICO Pecorino Brut V.S.Q.</span></h4>
<span style="font-family: Times, Times New Roman, serif;">Colore giallo paglierino , profumo intenso grazie alla personalità varietale di frutta tropicale del Pecorino. La nota aromatica colta al naso continua e si sviluppa al palato, diffondendosi in ampiezza e profondità. </span><br />
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<b><span style="font-family: Times, Times New Roman, serif;">Cantina <a href="http://www.eredilegonziano.it/" target="_blank">Eredi Legonziano </a></span></b><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="text-align: center;"><b>METHYS</b> </span><span style="text-align: center;"><b>Pecorino Abruzzo DOP SUPERIORE</b></span></span><br />
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<span style="font-family: Times, Times New Roman, serif;">Dal colore giallo paglierino con riflessi verdolini; al naso sprigiona gli aromi della frutta tropicale, di fiori bianchi e della ginestra. In bocca è fruttato ed elegante, dal gusto secco e gradevole con una spiccata sapidità ed una lunga persistenza. </span><br />
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<span style="font-family: Times, Times New Roman, serif;"><br /></span><span style="font-family: Times, Times New Roman, serif;">Ed ora Vi invito a scoprire le altre ricette:</span>
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Trentino-Alto Adige<strong>: Vellutata al vino Lagrein Kretzen</strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fwww.afiammadolce.it%2F2014%2F10%2Fvellutata-al-vino-lagrein-kretzen.html&h=8AQGfxIVB&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.afiammadolce.it/2014/10/vellutata-al-vino-lagrein-kretzen.html</a></div>
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Friuli-Venezia Giulia<strong>: Colli orientali del Friuli Picolit DOCG</strong></div>
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<a href="http://ilpiccoloartusi.blogspot.com/2014/10/colli-orientali-del-friuli-picolit-docg.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilpiccoloartusi.blogspot.com/2014/10/colli-orientali-del-friuli-picolit-docg.html</a></div>
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Lombardia: <strong>I vini DOC di San Colombano al Lambro</strong></div>
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<a href="http://kucinadikiara.blogspot.com/2014/10/i-vini-di-san-colombano-al-lambro.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://kucinadikiara.blogspot.com/2014/10/i-vini-di-san-colombano-al-lambro.html</a></div>
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Veneto: </div>
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Valle d'Aosta: <strong>Viticoltura in Valle d'Aosta</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fatuttopepe.blogspot.com%2F2014%2F10%2Fviticoltura-in-valle-daosta-per-litalia.html&h=2AQF9BlVj&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://atuttopepe.blogspot.com/2014/10/viticoltura-in-valle-daosta-per-litalia.html</a></div>
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Piemonte: </div>
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Liguria: <strong>il Rossese e le trippe accomodate</strong><a href="http://arbanelladibasilico.blogspot.com/2014/10/litalia-nel-piatto-il-rossese-e-le.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://arbanelladibasilico.blogspot.com/2014/10/litalia-nel-piatto-il-rossese-e-le.html</a></div>
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Emilia Romagna:<strong> Sorbetto alla MalvasiaDOC Colli Piacentini </strong><a href="http://zibaldoneculinario.blogspot.com/2014/10/sorbetto-alla-malvasia-doc-colli.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://zibaldoneculinario.blogspot.com/2014/10/sorbetto-alla-malvasia-doc-colli.html</a></div>
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Lazio: <b>Anguilla alla marinara</b></div>
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Toscana: <strong>Pane, vino e zucchero</strong>: <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Facquacottaf.blogspot.com%2F2014%2F10%2Fpane-vino-e-zucchero.html&h=gAQFmeDhI&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://acquacottaf.blogspot.com/2014/10/pane-vino-e-zucchero.html</a></div>
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Marche: <strong>Vino di visciole e straccadenti</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacreativitaeisuoicolori.blogspot.com%2F2014%2F10%2Fvino-di-visciole-e-straccadenti-ricetta.html&h=CAQFJvL6n&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacreativitaeisuoicolori.blogspot.com/2014/10/vino-di-visciole-e-straccadenti-ricetta.html</a> </div>
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Abruzzo:<strong>Il Vino Pecorino d'Abruzzo </strong></div>
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Molise:<strong>Vini e cantine del Molise: la Tintilia</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacucinadimamma-loredana.blogspot.com%2F2014%2F10%2Fvini-e-cantine-del-molise-per-litalia.html&h=KAQFmVkFY&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacucinadimamma-loredana.blogspot.com/2014/10/vini-e-cantine-del-molise-per-litalia.html</a></div>
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Umbria: <strong>Bocconcini di Mailae con Prugnole e Rubesco</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Famichecucina.blogspot.com%2F2014%2F10%2Fbocconcini-di-maiale-con-prugnole-e.html&h=TAQHVbGxI&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://amichecucina.blogspot.com/2014/10/bocconcini-di-maiale-con-prugnole-e.html</a></div>
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Basilicata: NON PARTECIPA</div>
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Campania: <strong>Piedirosso Bio Igt V Campania </strong></div>
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Puglia: <strong>Macedonia di frutta al Moscato di Trani DOC </strong><a href="http://breakfastdadonaflor.blogspot.com/2014/10/cucina-pugliese-macedonia-di-frutta-al.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://breakfastdadonaflor.blogspot.com/2014/10/cucina-pugliese-macedonia-di-frutta-al.html</a></div>
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Calabria:<strong>Greco di Bianco, il vino più antico d'Italia.</strong></div>
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Sicilia:<strong> Gelatine allo Zibibbo</strong></div>
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Sardegna:</div>
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Il nostro blog <strong>L'Italia nel Piatto</strong> <a href="http://litalianelpiatto.blogspot.it/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://litalianelpiatto.blogspot.it/</a></div>
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Anonymoushttp://www.blogger.com/profile/13473170811268838172noreply@blogger.com13tag:blogger.com,1999:blog-6944873642001285543.post-49773722789269549512014-10-13T01:23:00.000-07:002014-10-13T01:24:11.872-07:00Cupcake al Tiramisù<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZ-5luCqFTaOVGu3MA0MxOLj_8KSXRc0fBuZnvUwFSHV9or83GyWwVkoBc5skROn9luFWOGfPgq7j8mFCKd9X_vsScRJ1xBukThUkV2W7mmXbEioELAJRovOTU2cX6eSv01auvj5xWMl-/s1600/cupcaketiramisu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZ-5luCqFTaOVGu3MA0MxOLj_8KSXRc0fBuZnvUwFSHV9or83GyWwVkoBc5skROn9luFWOGfPgq7j8mFCKd9X_vsScRJ1xBukThUkV2W7mmXbEioELAJRovOTU2cX6eSv01auvj5xWMl-/s1600/cupcaketiramisu.jpg" height="240" width="320" /></a></div>
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Buongiorno, per un dolcissimo risveglio ho pensato di preparare dei golosi cupcake al caffè decorati con crema al mascarpone, cacao amaro e biscottini al caffè.<br />
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Ingredienti per 12 cupcake:<br />
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130 gr di burro<br />
130 gr di zucchero<br />
130 gr di farina<br />
2 uova<br />
una bustina di lievito<br />
6 cucchiai di caffè<br />
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Frosting:<br />
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250 gr di mascarpone<br />
150 gr di zucchero a velo<br />
60 gr di burro<br />
6 cucchiaini di caffè<br />
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Ho lavorato nella planetaria il burro con lo zucchero fino ad attenere un impasto cremoso, ho aggiunto le uova e infine la farina con il lievito ed il caffè. Ho sistemato i pirottini negli stampini per cupcake e li ho riempiti per 3/4 con l'impasto. Ho infornato per 20 minuti a 180 gradi. Ho sfornato e lasciato raffreddare. Ho preparato il frosting lavorando il burro con lo zucchero a velo per un paio di minuti, poi ho unito il mascarpone ed il caffè. Ho trasferito la crema nella sac à poche e guarnito i cupcake, infine ho decorato con cacao amaro e biscottini.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZY0mLdgKZxMUgejeHBBjMZANM4QqhnAwjAPosoPydsFZo0RNfP-R2RvtfuWt-Ax3ViH-_mJ9vQb-dPWDdI3OiUsgASNoBD6UvkgGc68wVl84CbLy40lQM5uxHLa8tSc5iBEiezHtiHNd/s1600/cupcaketiramisu1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZY0mLdgKZxMUgejeHBBjMZANM4QqhnAwjAPosoPydsFZo0RNfP-R2RvtfuWt-Ax3ViH-_mJ9vQb-dPWDdI3OiUsgASNoBD6UvkgGc68wVl84CbLy40lQM5uxHLa8tSc5iBEiezHtiHNd/s1600/cupcaketiramisu1.jpg" height="240" width="320" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/13473170811268838172noreply@blogger.com0tag:blogger.com,1999:blog-6944873642001285543.post-30819608244586393112014-10-09T23:55:00.003-07:002014-10-09T23:55:43.802-07:00Frittata con le zucchine al forno per #worldeggday<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Uk-I4oWPU1E/VDeBXn3KfZI/AAAAAAAADCA/zV9bBErXn-o/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Uk-I4oWPU1E/VDeBXn3KfZI/AAAAAAAADCA/zV9bBErXn-o/s1600/image.jpg" height="320" width="320" /></a></div>
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Per la giornata Mondiale del' uovo una ricetta semplice e gustosa da servire fredda o calda.<br />
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Ingredienti:<br />
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3 uova<br />
1 zucchina tagliata a julienne<br />
100 gr. di stracchino<br />
3 cucchiai di latte<br />
3 cucchiai di formaggio grattugiato<br />
cipolla q.b.<br />
sale<br />
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PREPARAZIONE<br />
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Tagliate la cipolla e fatela rosolare leggermente in padella con un filo d’olio. Aggiungete le zucchine tagliate sottili e fatele saltare per pochi minuti, aggiustando di sale . Sbattetele le uova in una ciotola e aggiungete il latte e il formaggio grattugiato. Aggiungete anche le zucchine. Coprite la teglia con un foglio di carta da forno e versate il composto con le uova e le zucchine. Distribuite quindi piccole noci di stracchino nella frittata. Terminate con una spolverata leggera di formaggio grattugiato. Infornate per 20 minuti a 180 gradi.Anonymoushttp://www.blogger.com/profile/13473170811268838172noreply@blogger.com0tag:blogger.com,1999:blog-6944873642001285543.post-68861701998969014802014-10-07T08:45:00.000-07:002014-10-07T08:48:15.270-07:00Caserecce con zucca e salsiccia<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPAMVES6r7hbt5lw8Z1nBUqCXVx9v0vLyhi657ftNMMZibvU_pbElAMtLJwW2c5E-gDBW98UBfp-VrBuNFz1MvTMRULMvpnDAcdGaiYkkQUx8DWIUh0NpcN-_mjj6nLKij-NLOyrMMzlDo/s640/blogger-image--289871108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPAMVES6r7hbt5lw8Z1nBUqCXVx9v0vLyhi657ftNMMZibvU_pbElAMtLJwW2c5E-gDBW98UBfp-VrBuNFz1MvTMRULMvpnDAcdGaiYkkQUx8DWIUh0NpcN-_mjj6nLKij-NLOyrMMzlDo/s320/blogger-image--289871108.jpg" width="320" /></a></div>
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Autunno tempo di ... zucca!</div>
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Oggi vi propongo un primo piatto tipicamente autunnale: le caserecce con la zucca e la salsiccia.</div>
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Un primo piatto veloce, gustoso e
saporito.<o:p></o:p></div>
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Ecco la ricetta:<o:p></o:p></div>
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Ingredienti per 4 persone<o:p></o:p></div>
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350 gr di pasta formato caserecce<o:p></o:p></div>
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400 gr di zucca<o:p></o:p></div>
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2 salsicce<o:p></o:p></div>
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cipolla bianca q.b.<o:p></o:p></div>
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olio evo q.b.<o:p></o:p></div>
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sale<o:p></o:p></div>
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brodo vegetale<o:p></o:p></div>
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parmigiano</div>
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In una padella antiaderente dorare a fiamma bassa 1/2 cipolla bianca con 2 cucchiai di olio evo, Togliere la pelle alla salsiccia e sbriciolare con le mani. Aggiungere alla padella e cuocere per alcuni minuti, sgranando bene con la forchetta, dopo una decina di minuti unire la polpa della zucca tagliata a cubetti. Cuocere un paio di minuti e bagnare con 2 o 3 cucchiai di brodo vegetale, regolare di sale e terminare la cottura per altri 5 minuti.</div>
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Lessare la pasta in abbondante acqua salata, scolare e fare saltare nel condimento di zucca e salsiccia, spolverizzare con parmigiano grattugiato e servire ben caldo.<span style="font-size: medium;"><o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/13473170811268838172noreply@blogger.com1tag:blogger.com,1999:blog-6944873642001285543.post-80807329805008791312014-10-02T01:08:00.000-07:002014-10-16T01:19:07.407-07:00Confettura d'uva Montepulciano D'Abruzzo per l'Italia nel Piatto<span style="background-color: rgba(255, 255, 255, 0);"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfM_WnLJw0d6JWmcTrdzVps8QUyPOIpQARElRthzGk_hyvejzMv6W1cJT_hvCB-x3vFCr0UZUH8XwYkDkKJHSiAPS4LulN83pP0H9-nM9mqRHmqLAk_js37dil6i8VGBMxBmkBdNz_Qb_p/s1600/uva.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfM_WnLJw0d6JWmcTrdzVps8QUyPOIpQARElRthzGk_hyvejzMv6W1cJT_hvCB-x3vFCr0UZUH8XwYkDkKJHSiAPS4LulN83pP0H9-nM9mqRHmqLAk_js37dil6i8VGBMxBmkBdNz_Qb_p/s1600/uva.jpg" height="240" width="320" /></a></div>
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Eccoci ritrovati al terzo appuntamento mensile con la rubrica "<a href="https://www.facebook.com/LItaliaNelPiatto?fref=ts" target="_blank">L'Italia nel Piatto</a>".</div>
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Oggi ci occuperemo di <b>"Uva e Vino"</b> dalla vigna alla cucina.</div>
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Come portavoce dell'Abruzzo vi propongo <span style="background-color: rgba(255, 255, 255, 0);">una delle tanti tradizioni abruzzesi che è quella di preparare la marmallata d’ uva detta “scrucchiata” con U<b>va Montepulciano d’Abruzzo</b> e senza aggiunta di zucchero.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHGwHa6N32JezVbDY7uctkQK5Mo1gzQ3IpHjBo6MkJdI-Hj1dfhT_svIcuU4OuiTErp4MVL7aUQ5Xkr5D5UOaCfSpvQ5QQxpM8Xc-nJrRcl2PLxCS95kv_xoxYleRXiI21LVmK6qbPBKX/s1600/uva1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHGwHa6N32JezVbDY7uctkQK5Mo1gzQ3IpHjBo6MkJdI-Hj1dfhT_svIcuU4OuiTErp4MVL7aUQ5Xkr5D5UOaCfSpvQ5QQxpM8Xc-nJrRcl2PLxCS95kv_xoxYleRXiI21LVmK6qbPBKX/s1600/uva1.png" /></a></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><em style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0); border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-style: normal;"><br /></span></span></em></span>
<span style="background-color: white; font-family: Times, Times New Roman, serif;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-style: normal;">Essa deriva da una lunga tradizione che prevede l'utilizzo della </span>pellicciola<span style="font-style: normal;">, un antico setaccio per la passatura reperibile in alcuni mercati paesani, il suo nome ha origine dal tipo di lavorazione utilizzata. D</span></span></span><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-style: normal;">opo il distacco degli acini interi, questi vengono schiacciati manualmente tra il pollice e l'indice con eliminazione dei vinaccioli, e da questa operazione di </span><b>scrocchiatura o sclucchiatura</b><span style="font-style: normal;"> deriva il nome dialettale di "<b>scrucchiata" o "sclucchiata". </b></span></span></span><br /><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Una delle cose fondamentali è affidarsi a qualche buon contadino che nel mese di settembre vendemmia per la marmellata d’uva abruzzese.</span></span></span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span>
<span style="background-color: rgba(255, 255, 255, 0);"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><b>Ingredienti:</b></span></span></span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span>
<span style="background-color: rgba(255, 255, 255, 0);"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3 kg di uva Montepulciano<br />200 g di zucchero<br /><br />Sgranare l'uva,
sciacquarla velocemente sotto l'acqua corrente e porre gli acini in una pentola con fondo spesso. Mettere sul fuoco e mescolare con un
cucchiaio di legno. Una volta raggiunta la fase di ebollizione abbassare la
fiamma e continuare a mescolare di tanto in tanto per ottenere un composto omogeneo. Trascorsi circa due ore spegnere il fuoco e lasciare
raffreddare. Effettuare la passatura con un
passa verdure che abbia i buchi della grandezza media per eliminare i semi e le bucce. Porre di nuovo il composto passato nella pentola
e rimettere sul fuoco. Finchè non si ritira e diventa una marmellata. Verso la fine della
cottura aggiungere lo zucchero. Quando si sarà raffreddata riempire i vasetti di
vetro. </span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRsf1RzlnJi6erPxc1chbege5i8LoTKN7QTlVsnAmcg-ZYmmfRgAThApFKqcCyXu2xS_l0mqxrXEHlOs0jeGHVeE3dG3OlItSZ_RmfRYvGe3NqnHLb0hYyHuv2YdyD-MYf3juQ5jzsMZfO/s1600/abruzzo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRsf1RzlnJi6erPxc1chbege5i8LoTKN7QTlVsnAmcg-ZYmmfRgAThApFKqcCyXu2xS_l0mqxrXEHlOs0jeGHVeE3dG3OlItSZ_RmfRYvGe3NqnHLb0hYyHuv2YdyD-MYf3juQ5jzsMZfO/s1600/abruzzo.jpg" height="310" width="320" /></a></div>
<span style="background-color: rgba(255, 255, 255, 0);"><em style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span></em></span>
<span style="background-color: rgba(255, 255, 255, 0);"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Ed ora vi invito a scoprire le altre ricette:</span></span></span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><em style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span></em></span><em style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0); border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-style: normal;"> </span></span></em><span style="background-color: white; color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">Trentino-Alto Adige</span><strong style="color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">: Strudel altoatesino d'uva e mandorle</strong><br />
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<strong> </strong><a href="http://afiammadolce.blogspot.com/2014/10/strudel-altoatesino-duva-e-mandorle.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://afiammadolce.blogspot.com/2014/10/strudel-altoatesino-duva-e-mandorle.html</a><strong> </strong></div>
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Friuli-Venezia Giulia<strong>: Pierçolade o zuppa di pesche </strong></div>
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<a href="http://ilpiccoloartusi.blogspot.com/2014/10/piercolade-per-litalia-nel-piatto.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilpiccoloartusi.blogspot.com/2014/10/piercolade-per-litalia-nel-piatto.html</a><strong> </strong></div>
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Lombardia: <strong>Risotto allo Spumeggio</strong></div>
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<strong></strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fkucinadikiara.blogspot.com%2F2014%2F10%2Frisotto-allo-spumeggio.html&h=RAQHCs6-Q&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://kucinadikiara.blogspot.com/2014/10/risotto-allo-spumeggio.html</a></div>
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Veneto: <strong>Mosto d'uva cotto </strong><a href="https://www.facebook.com/l.php?u=https%3A%2F%2Fely-tenerezze.blogspot.it%2F2014%2F10%2Fmosto-duva-cotto-per-litalia-nel-piatto.html&h=zAQE2tUyD&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">https://ely-tenerezze.blogspot.it/2014/10/mosto-duva-cotto-per-litalia-nel-piatto.html</a></div>
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Valle d'Aosta: <strong>Filetto con riduzione al Torrette</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fatuttopepe.blogspot.com%2F2014%2F10%2Ffiletto-con-riduzione-al-torrette-la.html&h=jAQFZ3J67&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://atuttopepe.blogspot.com/2014/10/filetto-con-riduzione-al-torrette-la.html</a></div>
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Piemonte: </div>
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Liguria: torta di pane e miele (torta de pan e amè) <strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Farbanelladibasilico.blogspot.com%2F2014%2F10%2Flitalia-nel-piatto-uva-e-vino.html&h=eAQG3H8ay&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://arbanelladibasilico.blogspot.com/2014/10/litalia-nel-piatto-uva-e-vino.html</a></strong></div>
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Emilia Romagna:<strong> Sugo d'uva <a href="http://zibaldoneculinario.blogspot.com/2014/10/sugo-duva-per-litalia-nel-piatto.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://zibaldoneculinario.blogspot.com/2014/10/sugo-duva-per-litalia-nel-piatto.html</a></strong></div>
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Lazio: <strong>Ciambelle al mosto</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fbeufalamode.blogspot.com%2F2014%2F09%2Fciambella-al-mosto-per-litalia-nel.html&h=pAQG1Tdmj&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://beufalamode.blogspot.com/2014/09/ciambella-al-mosto-per-litalia-nel.html</a></div>
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Toscana: <strong>Schiacciata con l'uva e crema al vin santo</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Facquacottaf.blogspot.com%2F2014%2F10%2Fschiacciata-con-luva.html&h=FAQHAJA8x&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://acquacottaf.blogspot.com/2014/10/schiacciata-con-luva.html</a></div>
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Marche: <strong>Crescia co lu paulittu</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacreativitaeisuoicolori.blogspot.com%2F2014%2F09%2Fcrescia-co-lu-paulittu-ricetta-tipica.html&h=OAQEutQ4d&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacreativitaeisuoicolori.blogspot.com/2014/09/crescia-co-lu-paulittu-ricetta-tipica.html</a></div>
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Abruzzo:<strong>Confettura d'uva Montepulciano d'Abruzzo</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Filmondodibetty.blogspot.com%2F2014%2F10%2Fconfettura-duva-montepulciano-dabruzzo.html&h=CAQFSeSZZ&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilmondodibetty.blogspot.com/2014/10/confettura-duva-montepulciano-dabruzzo.html</a></div>
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Molise: <strong>Pasta vinnisca</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacucinadimamma-loredana.blogspot.com%2F2014%2F09%2Fdalla-vigna-alla-cucina-pasta-vinnisca.html&h=QAQFG-QJ7&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacucinadimamma-loredana.blogspot.com/2014/09/dalla-vigna-alla-cucina-pasta-vinnisca.html</a></div>
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Umbria: <strong>Maritozzi con il mosto</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Famichecucina.blogspot.com%2F2014%2F10%2Fmaritozzi-con-il-mosto-per-litalia-nel.html&h=mAQHEKWbH&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://amichecucina.blogspot.com/2014/10/maritozzi-con-il-mosto-per-litalia-nel.html</a></div>
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Basilicata: <strong>Cotto d'Uva</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fblog.alice.tv%2Fprofumodicannella%2F2014%2F10%2F01%2Fcotto-duva-vincotto-mosto-cotto-saba-o-sapa&h=9AQFUZS44&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://blog.alice.tv/profumodicannella/2014/10/01/cotto-duva-vincotto-mosto-cotto-saba-o-sapa</a></div>
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Campania: <strong>Ciambelle al vino</strong> <a href="http://www.isaporidelmediterraneo.it/2014/10/ciambelle-al-vino.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.isaporidelmediterraneo.it/2014/10/ciambelle-al-vino.html</a></div>
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Puglia:<strong> U Cuètte (Vincotto) - <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fbreakfastdadonaflor.blogspot.com%2F2014%2F10%2Fcucina-pugliese-u-cuette.html&h=uAQFTPzEB&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://breakfastdadonaflor.blogspot.com/2014/10/cucina-pugliese-u-cuette.html</a></strong></div>
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Calabria: <strong>Gurpinella di mustarda</strong></div>
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<strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Filmondodirina.blogspot.com%2F2014%2F10%2Fgurpinella-di-mustarda.htm&h=1AQHPtMJG&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilmondodirina.blogspot.com/2014/10/gurpinella-di-mustarda.htm</a></strong></div>
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Sicilia:<strong> La mostata siciliana</strong></div>
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<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fburro-e-vaniglia.blogspot.com%2F2014%2F10%2Fmostata-siciliana.html&h=3AQEQ_Qvh&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://burro-e-vaniglia.blogspot.com/2014/10/mostata-siciliana.html</a></div>
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Sardegna:Tiliccas o caschettas dolci sardi alle mandorle<strong><a href="http://blog.giallozafferano.it/vickyart/tiliccas-o-caschettas-dolci-sardi-alle-mandorle" rel="nofollow" style="color: #3b5998; cursor: pointer;" target="_blank">http://blog.giallozafferano.it/vickyart/tiliccas-o-caschettas-dolci-sardi-alle-mandorle</a></strong></div>
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<span style="color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">Sono felice ed onorata di annunciarvi la nascita del nostro blog </span><strong style="color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">L'Italia nel Piatto</strong><span style="color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;"> </span><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flitalianelpiatto.blogspot.it%2F&h=-AQF2PGyf&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px; text-decoration: none;" target="_blank">http://litalianelpiatto.blogspot.it/</a></div>
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Anonymoushttp://www.blogger.com/profile/13473170811268838172noreply@blogger.com17tag:blogger.com,1999:blog-6944873642001285543.post-19280249185873889362014-09-29T03:15:00.004-07:002014-09-29T03:17:27.714-07:00Ciambellone al Mascarpone<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9_omDhrrMuj-Ap4jLz5H2kYA05FtpV79PgGzD2i2RD-MyFIOZcAHUCmqYM43FPS1mxgHMYf4XzTv9NHvdPMj6q3SKo3LDpeuCUkBL7DbvopfQImPQFtMyqA_wej9RRLkkWVNac9Tmdl2b/s1600/unnamed+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9_omDhrrMuj-Ap4jLz5H2kYA05FtpV79PgGzD2i2RD-MyFIOZcAHUCmqYM43FPS1mxgHMYf4XzTv9NHvdPMj6q3SKo3LDpeuCUkBL7DbvopfQImPQFtMyqA_wej9RRLkkWVNac9Tmdl2b/s1600/unnamed+(1).jpg" height="240" width="320" /></a></div>
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Questa è il tipico dolce da colazione, soffice, profumato e ricco per la presenza del mascarpone.<br />
E' il dolce dei bambini, davvero buonissimo e goloso!<br />
Io l'ho lasciato neutro ma se se preferite potete aggiungere gocce di cioccolato o pezzetti di frutta.<br />
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Ecco la ricetta e ... Buona colazione!!<br />
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INGREDIENTI</div>
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4 uova</div>
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200 gr di zucchero</div>
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250 gr di mascarpone</div>
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50 ml di latte</div>
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350 gr di farina 00</div>
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1 bustina di lievito per dolci</div>
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zucchero a velo q.b.</div>
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PREPARAZIONE</div>
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In una ciotola sbattere le uova con lo zucchero fino ad ottenere un composto spumoso, aggiungere la farina , il lievito, il mascarpone, il latte e mescolare. Amalgamare il tutto e versare il composto nella tortiera imburrata ed infarinata e cuocere a 180 gradi per 30 minuti<br />
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<span style="background-color: #fffaf4; font-family: 'Josefin Sans'; font-size: 18px; line-height: 24.6399993896484px; text-align: justify;">CON QUESTA RICETTA PARTECIPO AL CONTEST “LA CIAMBELLA PERFETTA DI </span><u style="background-color: #fffaf4; font-family: 'Josefin Sans'; font-size: 18px; line-height: 24.6399993896484px; text-align: justify;">GIOCHI DI ZUCCHERO</u><span style="background-color: #fffaf4; font-family: 'Josefin Sans'; font-size: 18px; line-height: 24.6399993896484px; text-align: justify;"> E </span><u style="background-color: #fffaf4; font-family: 'Josefin Sans'; font-size: 18px; line-height: 24.6399993896484px; text-align: justify;">A TUTTO PEPE</u><br />
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<u style="background-color: #fffaf4; font-family: 'Josefin Sans'; font-size: 18px; line-height: 24.6399993896484px; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1VldoJwN-wRekw9xJZboOfmspCGf2ysw22UPh68SPMuRWmK-X4sn3SoBLjX4AGdNA6yfOUr7wcAfjfviUwmHElGRV4O5GC9ExwvirBOBG50OzfC1seS5L_KVhHSvh0Ilh9j9o10aacTvU/s1600/PicsArt_1408525416632.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1VldoJwN-wRekw9xJZboOfmspCGf2ysw22UPh68SPMuRWmK-X4sn3SoBLjX4AGdNA6yfOUr7wcAfjfviUwmHElGRV4O5GC9ExwvirBOBG50OzfC1seS5L_KVhHSvh0Ilh9j9o10aacTvU/s1600/PicsArt_1408525416632.jpg" height="320" width="240" /></a></u></div>
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Anonymoushttp://www.blogger.com/profile/13473170811268838172noreply@blogger.com1tag:blogger.com,1999:blog-6944873642001285543.post-91874822807186940352014-09-16T00:54:00.000-07:002014-10-20T02:23:00.878-07:00Pallotte cacio e ove per "L'Italia nel Piatto"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-MuQWittYV1l6I-zugOPos-J7m_I6__rD_ozIqQPKc8Lgup_1ZvY10bT-UhBMcZ0GsiDuiXZN54zraszzjhpKfZGyewLk68rDx9AstlSSF4l6tgZC8PAromu45ZiJoK16OZ6kp8rNFDNq/s1600/pol.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-MuQWittYV1l6I-zugOPos-J7m_I6__rD_ozIqQPKc8Lgup_1ZvY10bT-UhBMcZ0GsiDuiXZN54zraszzjhpKfZGyewLk68rDx9AstlSSF4l6tgZC8PAromu45ZiJoK16OZ6kp8rNFDNq/s1600/pol.jpg" height="240" width="320" /></a></div>
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Eccoci ritrovati al secondo appuntamento mensile con la rubrica "<a href="https://www.facebook.com/LItaliaNelPiatto?fref=ts" target="_blank">L'Italia nel Piatto</a>".</div>
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Oggi ci occuperemo di promozione turistica, sagre, prodotti tipici del territorio.</div>
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Come portavoce dell'Abruzzo vi propongo un piatto tipico della cucina popolare abruzzese, "le pallotte cacio e ove" (polpette cacio e uova) dove fa da protagonista "il pecorino abruzzese"</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2DyLlnTvoeLiYw0GBr5FdDNmyjuU3vEuXvgvmFQ88l40veTZF7WRJdGxHr28ZzQkIdoARZe3ppObb0vt9fF7-TFjq4NLeSczbAV_YkWmBOxRlIUCXMpyMM2XOYkvqP6CkS0WWXOUIHOrj/s1600/pecorino.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2DyLlnTvoeLiYw0GBr5FdDNmyjuU3vEuXvgvmFQ88l40veTZF7WRJdGxHr28ZzQkIdoARZe3ppObb0vt9fF7-TFjq4NLeSczbAV_YkWmBOxRlIUCXMpyMM2XOYkvqP6CkS0WWXOUIHOrj/s1600/pecorino.jpg" /></a></div>
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Questa ricetta nasce dalla tradizione contadina, un piatto considerato come la versione povera delle polpette di carne, ma che vi assicuro stuzzicano gustosamente l'appetito!</div>
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Ingredienti (per 4 persone):<br />
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300 gr di formaggio grattugiato pecorino abruzzese o rigatino (formaggio di pecora semistagionato)<br />
300 gr di mollica di pane raffermo<br />
4 uova<br />
una manciata di prezzemolo tritato<br />
1 spicchio di aglio<br />
1/2 litro di olio di girasole per friggere<br />
sale q.b.<br />
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Per la salsa:<br />
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500 gr di pomodoro pelato<br />
sale q. b.<br />
2 foglie di basilico<br />
mezza cipolla<br />
1 spicchio d’aglio<br />
olio evo<br />
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In una ciotola capiente versare la mollica di pane, il formaggio grattugiato, il sale, il prezzemolo e le uova, lavorare il tutto, e raggiunta una consistenza molle, preparare le polpette della grandezza desiderata. Scaldare l’olio fino a temperatura e friggerle, risulteranno cotte non appena dorate in superficie.<br />
Per il sugo: in un tegame di coccio scaldare l’olio con la cipolla e l'aglio, quando comincerà a soffriggere un po’ versare il pomodoro ed il basilico, salare e non appena comincerà a rapprendersi calarvi dentro le polpette al formaggio e lasciar insaporire il tutto qualche minuto.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4zkVvCxvxz8oHMAgiYsH3ooNhDW_-PnTele7MhTZh5nYTBIoet9e36KsKbWtasUF1z1gM-FKf5FO8s8NZgtPpURBKtIfs_9W-bsk2NZZBvIvTzywcBP_K4EwmslUwoaQGTBYWDgxqy7a/s1600/abruzzo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4zkVvCxvxz8oHMAgiYsH3ooNhDW_-PnTele7MhTZh5nYTBIoet9e36KsKbWtasUF1z1gM-FKf5FO8s8NZgtPpURBKtIfs_9W-bsk2NZZBvIvTzywcBP_K4EwmslUwoaQGTBYWDgxqy7a/s1600/abruzzo.jpg" height="310" width="320" /></a></div>
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<a href="https://www.facebook.com/LItaliaNelPiatto?fref=ts" target="_blank">L'Italia nel Piatto</a></div>
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Ed ora Vi invito a scoprire le ricette degli amici dell'Italia nel piatto:</div>
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Trentino-Alto Adige<strong>: </strong><strong>Lago di Tenno, Fiavè e i suoi formaggi</strong></div>
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<strong></strong><a href="http://afiammadolce.blogspot.com/2014/09/lago-di-tenno-fiave-e-i-suoi-formaggi.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://afiammadolce.blogspot.com/2014/09/lago-di-tenno-fiave-e-i-suoi-formaggi.html</a></div>
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Friuli-Venezia Giulia<strong>: Friuli Doc </strong></div>
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<a href="http://ilpiccoloartusi.blogspot.com/2014/09/friuli-doc-per-litalia-nel-piatto.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilpiccoloartusi.blogspot.com/2014/09/friuli-doc-per-litalia-nel-piatto.html</a><strong> </strong></div>
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Lombardia: <strong>Sagra dell'uva a San Colombano al Lambro (MI)</strong></div>
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<a href="http://kucinadikiara.blogspot.com/2014/09/sagra-delluva-san-colombano-al-lambro-mi.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://kucinadikiara.blogspot.com/2014/09/sagra-delluva-san-colombano-al-lambro-mi.html</a></div>
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Veneto: <strong>Risotto zucca speck e Monte Veronese</strong> <a href="https://ely-tenerezze.blogspot.com/2014/09/veneto-risotto-zucca-speck-e-monte-veronese.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">https://ely-tenerezze.blogspot.com/2014/09/veneto-risotto-zucca-speck-e-monte-veronese.html</a></div>
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Valle d'Aosta: </div>
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Piemonte:</div>
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Liguria: <strong>Festa della patata quarantina di Montoggio</strong><a href="http://arbanelladibasilico.blogspot.com/2014/09/litalia-nel-piatto-la-festa-delle.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://arbanelladibasilico.blogspot.com/2014/09/litalia-nel-piatto-la-festa-delle.html</a></div>
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Emilia Romagna:<strong> Crostini con squacquerone di Romagna DOP</strong> <a href="http://zibaldoneculinario.blogspot.com/2014/09/crostini-allo-squacquerone-di-romagna.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://zibaldoneculinario.blogspot.com/2014/09/crostini-allo-squacquerone-di-romagna.html</a></div>
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Lazio: <strong>Melanzane fritte con ricotta di pecora</strong></div>
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<a href="http://beufalamode.blogspot.com/2014/09/melanzane-fritte-con-ricotta-di-pecora.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://beufalamode.blogspot.com/2014/09/melanzane-fritte-con-ricotta-di-pecora.html</a></div>
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Toscana: <strong>Zuppa tartara con la ricotta di Pienza</strong> <a href="http://acquacottaf.blogspot.com/2014/09/zuppa-tartara-con-la-ricotta-di-pienza.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://acquacottaf.blogspot.com/2014/09/zuppa-tartara-con-la-ricotta-di-pienza.html</a></div>
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Marche: Il brodetto fanese e il festival internazionale delle zuppe di pesce <a href="http://lacreativitaeisuoicolori.blogspot.com/2014/09/brodetto-fanese-e-il-festival.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacreativitaeisuoicolori.blogspot.com/2014/09/brodetto-fanese-e-il-festival.html</a></div>
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Abruzzo:<strong>Pallotte Cacio e Ove </strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Filmondodibetty.blogspot.com%2F2014%2F09%2Fpallotte-cacio-e-ovo.html&h=GAQFU5_Uj&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilmondodibetty.blogspot.com/2014/09/pallotte-cacio-e-ovo.html</a></div>
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Umbria: <strong>Tortino di patate e cipolle con fonduta di Pecorino di Norcia </strong><a href="http://amichecucina.blogspot.com/2014/09/tortino-di-patate-e-cipolle-con-fonduta.html" rel="nofollow" style="color: #3b5998; cursor: pointer;" target="_blank">http://amichecucina.blogspot.com/2014/09/tortino-di-patate-e-cipolle-con-fonduta.html</a></div>
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Molise:<strong> I costumi molisani</strong> <a href="http://lacucinadimamma-loredana.blogspot.com/2014/09/i-costumi-del-molise-per-un-nuovo.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lacucinadimamma-loredana.blogspot.com/2014/09/i-costumi-del-molise-per-un-nuovo.html</a></div>
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Basilicata: </div>
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Campania: <strong>Focaccia di impasto liquido, con rucola,noci e caciocavallo podolico di Zungoli </strong></div>
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<a href="http://www.isaporidelmediterraneo.it/2014/09/focaccia-di-impasto-liquido-con-rucola-noci-e-caciocavallo-podolico-di-zungoli.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.isaporidelmediterraneo.it/2014/09/focaccia-di-impasto-liquido-con-rucola-noci-e-caciocavallo-podolico-di-zungoli.html</a></div>
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Puglia: <strong>Burrata e stracciatella:delizie e specialità pugliesi </strong><a href="http://breakfastdadonaflor.blogspot.com/2014/09/burrata-e-stracciatella-delizie-e.html" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://breakfastdadonaflor.blogspot.com/2014/09/burrata-e-stracciatella-delizie-e.html</a></div>
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Calabria: <strong>Spicchi di caciocavallo silano fritte</strong></div>
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<strong> </strong> <a href="http://ilmondodirina.blogspot.com/2014/09/spicchi-di-caciocavallo-silano-dop" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://ilmondodirina.blogspot.com/2014/09/spicchi-di-caciocavallo-silano-dop</a> fritte.html</div>
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Sicilia: <strong>Cacio all'argintiera</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fburro-e-vaniglia.blogspot.com%2F2014%2F09%2Fcacio-allargintiera-per-litalia-nel.html&h=TAQHIRM1h&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://burro-e-vaniglia.blogspot.com/2014/09/cacio-allargintiera-per-litalia-nel.html</a></div>
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Sardegna: </div>
<br />Anonymoushttp://www.blogger.com/profile/13473170811268838172noreply@blogger.com14tag:blogger.com,1999:blog-6944873642001285543.post-51021320420394466952014-09-15T23:04:00.000-07:002014-09-14T23:36:02.345-07:00MUFFIN AL CACAO CON GOCCE DI CIOCCOLATO<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-FtLckYrwDrY/Uj9IFMZxvII/AAAAAAAABs0/ZY9AeEI25ss/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FtLckYrwDrY/Uj9IFMZxvII/AAAAAAAABs0/ZY9AeEI25ss/s320/image.jpg" height="240" width="320" /></a></div>
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Buon Lunedì, che ne dite di iniziare la giornata con una dose giusta di energia?</div>
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Vi suggerisco questi deliziosi muffin al cacao ripieni di gocce di cioccolato, ideali per una golosa colazione, ottimi da inzuppare nel latte.</div>
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<strong> Ingredienti:</strong></div>
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<strong></strong><br /></div>
<div style="text-align: justify;">
<strong> 150 gr </strong>di farina 00</div>
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<strong> 10 gr </strong>di lievito per dolci</div>
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<strong> 25 gr </strong>di cacao amaro</div>
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<strong> 100 gr </strong>gocce di cioccolato</div>
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<strong> 45 gr </strong>di burro</div>
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<strong> 1 </strong>uovo</div>
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<strong> 60 gr </strong>di zucchero</div>
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<strong> 200 ml </strong>di latte</div>
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zucchero a velo</div>
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<br /></div>
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<div style="text-align: justify;">
In una ciotola mescolare la farina setacciata con il cacao ed il lievito, unire lo zucchero, l'uovo battuto con il latte. Aggiungere il burro sciolto e parte delle gocce di cioccolato. Mescolare delicatamente fino ad ottenere un impasto omogeneo. Versare il composto nei pirottini da muffin per metà. Cospargere sull'impasto le gocce di cioccolato rimaste ed infornare a 210 gradi per 15 minuti.</div>
</div>
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Lasciare riposare e spolverizzare con lo zucchero a velo.</div>
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<br />
<strong></strong></div>
Anonymoushttp://www.blogger.com/profile/13473170811268838172noreply@blogger.com0tag:blogger.com,1999:blog-6944873642001285543.post-87591327974387911732014-09-10T23:10:00.000-07:002014-09-14T23:31:16.885-07:00La ricetta delle Melanzane impanate<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfeBdfQRGIiAozeEsLY8lwhLCm4w3UUkTKHx9SPo3AaCaj-DGagxZ_VAz2WdKtm3iOBXzYS32KWrM5d8JLFq1f1EQl2ER_NLWyFVLYJqbzIx-NTvfC8svsF8HEmvpETAw9gPxtWrGWCt71/s640/blogger-image-1417941117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfeBdfQRGIiAozeEsLY8lwhLCm4w3UUkTKHx9SPo3AaCaj-DGagxZ_VAz2WdKtm3iOBXzYS32KWrM5d8JLFq1f1EQl2ER_NLWyFVLYJqbzIx-NTvfC8svsF8HEmvpETAw9gPxtWrGWCt71/s320/blogger-image-1417941117.jpg" width="320" /></a></div>
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Oggi vi propongo un contorno molto sfizioso, le melanzane impanate.</div>
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La ricetta consiste nell'impanare le fette di melanzane, ma invece di friggerle, per renderle più leggere, e direi anche saporite, vanno messe in forno.</div>
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Ecco la mia ricetta:</div>
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1 melanzana</div>
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1 uovo</div>
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2 o 3 cucchiai di pangrattato</div>
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1 cucchiaio di grana grattugiata</div>
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olio evo</div>
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sale</div>
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<br /></div>
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Ho lavato e tagliato a fette la melanzana, in una ciotola ho sbattuto l'uovo, mentre in un'altra ho mischiato il pangrattato con il grana ed il sale. Ho passato le fette di melanzana prima nell'uovo e poi nel pangrattato e le ho adagiate su di una teglia foderata di carta forno. Ho condito con olio evo e messo in forno a 200 gradi per una 20 di minuti, girandole a metà cottura.</div>
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Buona Giornata! </div>
Anonymoushttp://www.blogger.com/profile/13473170811268838172noreply@blogger.com0tag:blogger.com,1999:blog-6944873642001285543.post-84569818801809092452014-09-07T08:42:00.001-07:002014-09-14T23:30:20.534-07:00Torta al Limone<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMGEOPvZi_cAMMuajBp-3g9tJPCpoh-YZG20VxQ0BSHey5QotV3Vtmv_ABaqsENz426v00wl1FEBvPHegQ6fqTo02s3HrWtp5igwTIAIPr_lusO2VIiGyWmKpjjWYpFvU2V96O3idZtOz/s1600/tortaallimone.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMGEOPvZi_cAMMuajBp-3g9tJPCpoh-YZG20VxQ0BSHey5QotV3Vtmv_ABaqsENz426v00wl1FEBvPHegQ6fqTo02s3HrWtp5igwTIAIPr_lusO2VIiGyWmKpjjWYpFvU2V96O3idZtOz/s1600/tortaallimone.JPG" height="240" width="320" /></a></div>
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<br />
La torta al limone a colazione per me è una vera delizia, ma è perfetta anche per un dessert o una merenda light.<br />
Sostituendo il burro con l'olio d'oliva, la torta risulterà più leggera, soffice e digeribile, ma anche stuzzicante grazie alla presenza del limone.<br />
<br />
Ingredienti:<br />
<br />
3 uova<br />
125 g di yogurt bianco<br />
80 ml di olio d'oliva<br />
200 gr di zucchero<br />
200 gr di farina<br />
succo di 1 limone<br />
scorza grattugiata di 2 limoni<br />
1/2 bustina di lievito<br />
<br />
In una ciotola ho lavorato le uova con lo zucchero fino a renderle spumose, ho aggiunto lo yogurt, l'olio d'oliva, il succo del limone. In un'altra ciotola ho mescolato la farina con il lievito e la scorza dei limoni grattugiata.Ho unito gli ingredienti secchi a quelli liquidi e ho lavorato il composto per qualche minuto.<br />
Ho versato il composto ottenuto in uno stampo imburrato e infarinato e infornato a 150 gradi per circa 40 minuti.<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/13473170811268838172noreply@blogger.com1tag:blogger.com,1999:blog-6944873642001285543.post-68359236573880548102014-09-02T01:03:00.000-07:002014-10-16T01:19:07.402-07:00Peperoni arrostiti per l'Italia nel piatto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGe-wY8lGM_Esd6Hts0-2v83E8fsHPgT6U4CyZEDgvXdOBtSy9q9eVSNhIeYlJ-3wmJeJ-DhnvcQdTCpVWFIip1eR0TZ0Bt0TzZgtSEqoURR7cIKQn4enfFjY7D1SwATSGG5Z8tGSq4mIU/s1600/peperoni.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGe-wY8lGM_Esd6Hts0-2v83E8fsHPgT6U4CyZEDgvXdOBtSy9q9eVSNhIeYlJ-3wmJeJ-DhnvcQdTCpVWFIip1eR0TZ0Bt0TzZgtSEqoURR7cIKQn4enfFjY7D1SwATSGG5Z8tGSq4mIU/s1600/peperoni.jpg" height="240" width="320" /></a></div>
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Benvenuti, eccoci giunti al primo appuntamento con la rubrica <a href="https://www.facebook.com/LItaliaNelPiatto" target="_blank">l'Italia nel Piatto</a>.<br />
Il tema scelto per il mese di settembre riguarda : "frutta e verdura di fine estate".<br />
<br />
Come rappresentante dell'Abruzzo, ho proposto un piatto davvero gustoso che non può mancare in tavola d'estate, con i suoi colori, rosso, verde, giallo, il suo sapore, il suo profumo. Io li preparo in diversi modi, come contorno, come condimento per la pasta, oppure per farcire le pizze, con il baccalà.<br />
<br />
Possono essere arrostiti sui carboni, utilizzando il forno di casa, o sulla griglia.<br />
<br />
<br />
<b>Ingredienti:</b><br />
<br />
1 kg di peperoni<br />
<br />
aglio<br />
<br />
prezzemolo<br />
<br />
olio extravergine d'oliva<br />
<br />
sale<br />
<br />
<b>Preaparazione:</b><br />
<b><br /></b>
Lavare i peperoni, tagliarli a metà, eliminare eventuali semi e disporli sulla griglia per una decina di minuti.<br />
Una volta arrostiti, avvolgerli in una busta di carta per alimenti, attendere qualche minuto, spellarli e tagliarli a listarelle.<br />
Porre i peperoni in una terrina e condire con olio, prezzemolo e sale, mescolare prima di servire.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1dv3EE2DX9piORrcLzD3JU4n5oWvpkOStyBIQyBShcjlMNgiiNDuMh4qndCdE_yoTFyGAmqRxM0YXdF7mXSzL4SsZg5Fl8zBNA9YprvndYepNrSwU-kblPCgT3IRYThr35Dcw7AcFiNV3/s1600/abruzzo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1dv3EE2DX9piORrcLzD3JU4n5oWvpkOStyBIQyBShcjlMNgiiNDuMh4qndCdE_yoTFyGAmqRxM0YXdF7mXSzL4SsZg5Fl8zBNA9YprvndYepNrSwU-kblPCgT3IRYThr35Dcw7AcFiNV3/s1600/abruzzo.jpg" height="310" width="320" /></a></div>
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LItaliaNelPiatto</div>
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Ed ora Vi invito a scoprire le ricette degli amici dell'Italia nel piatto:</div>
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<div class="text_exposed_root text_exposed" id="id_54039c18c26f73c90942000">
Trentino-Alto Adige<strong>: Zuppa di finferli </strong><a href="http://afiammadolce.blogspot.com/2014/09/zuppa-di-finferli.html" rel="nofollow" target="_blank">http://<wbr></wbr><span class="word_break"></span>afiammadolce.blogspot.com/2014/<wbr></wbr><span class="word_break"></span>09/zuppa-di-finferli.html</a><br />
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Friuli-Venezia Giulia<strong>: Sarde in Saòr </strong><a href="http://ilpiccoloartusi.blogspot.it/2014/08/sarde-in-saor-per-litalia-nel-piatto.html" rel="nofollow" target="_blank">http://<wbr></wbr><span class="word_break"></span>ilpiccoloartusi.blogspot.it/<wbr></wbr><span class="word_break"></span>2014/08/<wbr></wbr><span class="word_break"></span>sarde-in-saor-per-litalia-nel-p<wbr></wbr><span class="word_break"></span>iatto.html</a><br />
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Lombardia: <strong>"Flan" di cous cous e melanzane</strong> <a href="http://kucinadikiara.blogspot.com/2014/08/flan-di-cous-cous-e-melanzane.html" rel="nofollow" target="_blank">http://<wbr></wbr><span class="word_break"></span>kucinadikiara.blogspot.com/<wbr></wbr><span class="word_break"></span>2014/08/<wbr></wbr><span class="word_break"></span>flan-di-cous-cous-e-melanzane.h<wbr></wbr><span class="word_break"></span>tml</a><br />
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Veneto: <strong>Mezze penne con fagiolini in umido</strong> <a href="http://ely-tenerezze.blogspot.it/2014/08/mezze-penne-con-fagiolini-in-umido.html" rel="nofollow" target="_blank">http://<wbr></wbr><span class="word_break"></span>ely-tenerezze.blogspot.it/2014/<wbr></wbr><span class="word_break"></span>08/<wbr></wbr><span class="word_break"></span>mezze-penne-con-fagiolini-in-um<wbr></wbr><span class="word_break"></span>ido.html</a><br />
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Valle d'Aosta: <strong>Gnocchi di barbabietola con fonduta al Bleu d'Aoste</strong> <a href="http://atuttopepe.blogspot.com/2014/09/la-valle-daosta-nel-piatto-gnocchi-di.html" rel="nofollow" target="_blank">http://<wbr></wbr><span class="word_break"></span>atuttopepe.blogspot.com/2014/<wbr></wbr><span class="word_break"></span>09/<wbr></wbr><span class="word_break"></span>la-valle-daosta-nel-piatto-gnoc<wbr></wbr><span class="word_break"></span>chi-di.html</a><br />
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Liguria: <strong>pesche ripiene</strong> (perseghe pinn-e) <a href="http://arbanelladibasilico.blogspot.com/2014/09/litalia-nel-piatto-frutta-e-verdura-di.html" rel="nofollow" target="_blank">http://<wbr></wbr><span class="word_break"></span>arbanelladibasilico.blogspot.co<wbr></wbr><span class="word_break"></span>m/2014/09/<wbr></wbr><span class="word_break"></span>litalia-nel-piatto-frutta-e-ver<wbr></wbr><span class="word_break"></span>dura-di.html</a><br />
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Emilia Romagna:<strong> Bargnolino o Liquore di Prugnoli</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fzibaldoneculinario.blogspot.com%2F2014%2F09%2Fbargnolino-o-liquore-di-prugnoli-per.html&h=BAQEPAo0K&s=1" rel="nofollow" target="_blank">http://<wbr></wbr><span class="word_break"></span>zibaldoneculinario.blogspot.com<wbr></wbr><span class="word_break"></span>/2014/09/<wbr></wbr><span class="word_break"></span>bargnolino-o-liquore-di-prugnol<wbr></wbr><span class="word_break"></span>i-per.html</a><br />
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Lazio: <strong>Pollo ai peperoni</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fbeufalamode.blogspot.com%2F2014%2F09%2Fpollo-alla-romana-coi-peperoni-per.html&h=4AQF1izVO&s=1" rel="nofollow" target="_blank">http://<wbr></wbr><span class="word_break"></span>beufalamode.blogspot.com/2014/<wbr></wbr><span class="word_break"></span>09/<wbr></wbr><span class="word_break"></span>pollo-alla-romana-coi-peperoni-<wbr></wbr><span class="word_break"></span>per.html</a><br />
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Toscana: <strong>Trusca di Casoli</strong> <strong> </strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Facquacottaf.blogspot.com%2F2014%2F08%2Ftrusca-di-casoli.html&h=hAQGX3fb2&s=1" rel="nofollow" target="_blank">http://<wbr></wbr><span class="word_break"></span>acquacottaf.blogspot.com/2014/<wbr></wbr><span class="word_break"></span>08/trusca-di-casoli.html</a><br />
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Marche: <strong>Fregandò o fricò</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacreativitaeisuoicolori.blogspot.com%2F2014%2F08%2Ffregando-frico-ricetta-tipica-delle.html&h=9AQEGyBEX&s=1" rel="nofollow" target="_blank">http://<wbr></wbr><span class="word_break"></span>lacreativitaeisuoicolori.blogsp<wbr></wbr><span class="word_break"></span>ot.com/2014/08/<wbr></wbr><span class="word_break"></span>fregando-frico-ricetta-tipica-d<wbr></wbr><span class="word_break"></span>elle.html</a><br />
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Umbria: <strong>Cipollata</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Famichecucina.blogspot.com%2F2014%2F09%2Fcipollata-per-litalia-nel-piatto.html&h=TAQEyVxRL&s=1" rel="nofollow" target="_blank">http://<wbr></wbr><span class="word_break"></span>amichecucina.blogspot.com/2014/<wbr></wbr><span class="word_break"></span>09/<wbr></wbr><span class="word_break"></span>cipollata-per-litalia-nel-piatt<wbr></wbr><span class="word_break"></span>o.html</a><br />
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Molise: <strong>Fragoline al vino</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Flacucinadimamma-loredana.blogspot.com%2F2014%2F08%2Ffragoline-al-vino-per-litalia-nel-piatto.htm&h=3AQEDcwmK&s=1" rel="nofollow" target="_blank">http://<wbr></wbr><span class="word_break"></span>lacucinadimamma-loredana.blogsp<wbr></wbr><span class="word_break"></span>ot.com/2014/08/<wbr></wbr><span class="word_break"></span>fragoline-al-vino-per-litalia-n<wbr></wbr><span class="word_break"></span>el-piatto.htm</a><br />
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Basilicata: <strong>Strazzata di Noepoli - pizza in teglia con peperoni e pomodori </strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fblog.alice.tv%2Fprofumodicannella%2F2014%2F09%2F02%2Fpizza-in-teglia-con-pomodori-e-peperoni-la-strazzata-di-mia-nonna%2F&h=nAQG9NPB0&s=1" rel="nofollow" target="_blank">http://blog.alice.tv/<wbr></wbr><span class="word_break"></span>profumodicannella/2014/09/02/<wbr></wbr><span class="word_break"></span>pizza-in-teglia-con-pomodori-e-<wbr></wbr><span class="word_break"></span>peperoni-la-strazzata-di-mia-n<wbr></wbr><span class="word_break"></span>onna/</a><br />
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Campania: <strong>Parmigiana di melanzana contadina </strong><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fwww.isaporidelmediterraneo.it%2F2014%2F08%2Fparmigiana-di-melanzana-contadina.html&h=JAQEzMchl&s=1" rel="nofollow" target="_blank">http://<wbr></wbr><span class="word_break"></span>www.isaporidelmediterraneo.it/<wbr></wbr><span class="word_break"></span>2014/08/<wbr></wbr><span class="word_break"></span>parmigiana-di-melanzana-contadi<wbr></wbr><span class="word_break"></span>na.html</a><br />
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Puglia: <strong>Spaghetti con fagiolini pinti</strong> <a href="http://breakfastdadonaflor.blogspot.com/2014/09/cucina-pugliese-spaghetti-con-fagiolini.html" rel="nofollow" target="_blank">http://<wbr></wbr><span class="word_break"></span>breakfastdadonaflor.blogspot.co<wbr></wbr><span class="word_break"></span>m/2014/09/<wbr></wbr><span class="word_break"></span>cucina-pugliese-spaghetti-con-f<wbr></wbr><span class="word_break"></span>agiolini.html</a><br />
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Calabria:<strong>Melangiani chini</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Filmondodirina.blogspot.com%2F2014%2F08%2Fmelangiani-chini.html&h=YAQFVKJpi&s=1" rel="nofollow" target="_blank">http://<wbr></wbr><span class="word_break"></span>ilmondodirina.blogspot.com/<wbr></wbr><span class="word_break"></span>2014/08/melangiani-chini.html</a><br />
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Sicilia: <strong>Confettura di fichi e mandorle</strong> <a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fburro-e-vaniglia.blogspot.it%2F2014%2F09%2Fconfettura-fichi-e-mandorle.html&h=pAQGqpaQ9&s=1" rel="nofollow" target="_blank">http://<wbr></wbr><span class="word_break"></span>burro-e-vaniglia.blogspot.it/<wbr></wbr><span class="word_break"></span>2014/09/<wbr></wbr><span class="word_break"></span>confettura-fichi-e-mandorle.htm<wbr></wbr><span class="word_break"></span>l</a><br />
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Sardegna: <strong>Melanzane in padella con cipolla</strong> <a href="http://blog.giallozafferano.it/vickyart/melanzane-in-padella-con-cipolla-ricetta-sarda/" rel="nofollow" target="_blank">http://<wbr></wbr><span class="word_break"></span>blog.giallozafferano.it/<wbr></wbr><span class="word_break"></span>vickyart/<wbr></wbr><span class="word_break"></span>melanzane-in-padella-con-cipoll<wbr></wbr><span class="word_break"></span>a-ricetta-sarda/</a></div>
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Anonymoushttp://www.blogger.com/profile/13473170811268838172noreply@blogger.com15tag:blogger.com,1999:blog-6944873642001285543.post-87091065179198342972014-08-04T03:02:00.002-07:002014-08-04T03:03:21.429-07:00Blog in Ferie!!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglOblOt6beTfeF-VxozbY6BDIkZBqSC32K9Cp0pynQNZrDrT94gDrzz-2Tp6JwOvBT-pe3EkGCEibqXtmnoIPmQhtxaEZIWzI5GG44EgDU6a5F-B-9fBbntes8anKKD71hc37VtP1Nc6DZ/s1600/Ferie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglOblOt6beTfeF-VxozbY6BDIkZBqSC32K9Cp0pynQNZrDrT94gDrzz-2Tp6JwOvBT-pe3EkGCEibqXtmnoIPmQhtxaEZIWzI5GG44EgDU6a5F-B-9fBbntes8anKKD71hc37VtP1Nc6DZ/s1600/Ferie.jpg" height="307" width="320" /></a></div>
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Siamo in vacanza !!<br />
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Ci vediamo a Settembre con nuove ricette!!Anonymoushttp://www.blogger.com/profile/13473170811268838172noreply@blogger.com1tag:blogger.com,1999:blog-6944873642001285543.post-22764747685989166372014-07-28T02:07:00.002-07:002014-10-20T02:21:39.842-07:00Tacconi e ceci ai frutti di mare<div class="separator" style="clear: both; text-align: center;">
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Buongiorno, oggi un gustoso primo piatto a base di pesce!!</div>
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Buon appetito!</div>
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Ingredienti per 4 persone:</div>
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<span style="background-color: rgba(255, 255, 255, 0);">350 gr di tacconelli abruzzesi</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">250 g di ceci </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 Kg di frutti di mare (vongole, cozze e tartufi di mare nelle proporzioni che preferite)</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">250 g di pomodorini ciliegini</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 spicchio di aglio</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">olio e.v.o. q.b.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">prezzemolo tritato q.b.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">sale e peperoncino q.b.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Ho lasciato a bagno per tutta la notte i ceci con un pizzico di bicarbonato, al mattino li ho fatti cuocere per circa 2 ore in abbondante acqua, ho salato a fine cottura e scolato.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">In un tegame, con l'aggiunta di un mestolo d'acqua, ho fatto aprire i gusci dei frutti di mare, li ho prelevati man mano che si aprivano e ho filtrato tutto il loro liquido e tenuto da parte. </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">In una larga padella ho fatto soffriggere l'aglio nell'olio. Ho unito i pomodorini tagliati a metà e li ho fatti appassire per 5/6 minuti, ho versato i ceci e i frutti di mare, ho lasciato insaporire il tutto per 5 minuti . Ho cotto i tacconi in abbondante acqua salata, li ho scolati e versati nella padella con il condimento,ho unito il liquido rimasto, e cosparso con il prezzemolo tritato e ho amalgamato il tutto.</span></div>
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Anonymoushttp://www.blogger.com/profile/13473170811268838172noreply@blogger.com1tag:blogger.com,1999:blog-6944873642001285543.post-35900657142430507592014-07-23T09:05:00.001-07:002014-07-23T09:13:26.408-07:00Gironzolando ... per l'Italia !!<div class="separator" style="clear: both; text-align: center;">
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Note di viaggio: LAGO DI CANDIA nel Canavese</div>
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Parco naturale del Lago di Candia</div>
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