tag:blogger.com,1999:blog-11424696167512416202024-03-13T07:23:49.356+01:00La cucina di CristinaCristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.comBlogger978125tag:blogger.com,1999:blog-1142469616751241620.post-1464791731452997662024-01-04T08:24:00.032+01:002024-01-04T15:40:41.673+01:00Frittelle di mais - Chiftele de porumb <div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75f6MZFlyVeHAHZKZpPcV8C0SUEBj8lqgpLkm5Y6TnPJrCpTv2wRYN0a4VibtvY-emG4_Hc04UG9wAdfBYp5lVkVhcCpuQrNrQrczvUPMq_49Vtiz8Tgexa7KHxJZKF24XQC86HtaLKvguVgBzKhRH7HIV6AlK5xQOW6VqqKaEvv_xttng9vJJN7UXT7x/s2048/chiftele%20porumb%20iulie%202023-scris.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1196" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75f6MZFlyVeHAHZKZpPcV8C0SUEBj8lqgpLkm5Y6TnPJrCpTv2wRYN0a4VibtvY-emG4_Hc04UG9wAdfBYp5lVkVhcCpuQrNrQrczvUPMq_49Vtiz8Tgexa7KHxJZKF24XQC86HtaLKvguVgBzKhRH7HIV6AlK5xQOW6VqqKaEvv_xttng9vJJN7UXT7x/w374-h640/chiftele%20porumb%20iulie%202023-scris.jpg" width="374" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">ricetta preparata il 31 luglio 2023 <br />con farina 00 e con solo 100 gr di mais </td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwx5XhSPd6dD7s2BhytHZvsXX5mC-XG98aReU-ARG446Nw7H0834cgyq-EHgRVANLFzQwg9-fCejM6rVbeAscDw-Azs3URW0NrK67-oB2nyf628Kwxob31ahUQ_A8IX-cihW1toSuXfGytPhrqnAAiZGPY7nnUUOUkdywB-MsGIehryZq7jxoOMCWEMjLj/s4000/fritelle%20di%20mais%202%20scris.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwx5XhSPd6dD7s2BhytHZvsXX5mC-XG98aReU-ARG446Nw7H0834cgyq-EHgRVANLFzQwg9-fCejM6rVbeAscDw-Azs3URW0NrK67-oB2nyf628Kwxob31ahUQ_A8IX-cihW1toSuXfGytPhrqnAAiZGPY7nnUUOUkdywB-MsGIehryZq7jxoOMCWEMjLj/w480-h640/fritelle%20di%20mais%202%20scris.jpg" width="480" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: inherit;"> Ingredienti:</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">125 gr mais cotto </span></div><div style="text-align: left;"><span style="font-family: inherit;">3 pomodori secchi ( idratate e tagliate )</span></div><div style="text-align: left;"><span style="font-family: inherit;">2 uova </span></div><div style="text-align: left;"><span style="font-family: inherit;">1 cucchiaio formaggio feta </span></div><div style="text-align: left;"><span style="font-family: inherit;">pepe, aneto</span></div><div style="text-align: left;"><span style="font-family: inherit;">2 cucchiai farina* ( o quanto basta )</span></div><div style="text-align: left;"><span style="font-family: inherit;">olio per friggere</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Mescoliamo tutto e a cucchiaiate friggete il composto nel olio caldo un paio di minuti da ogni parte, scolate su carta da cucina e servite calde.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">* oggi ho usato farina integrale </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Ingrediente:</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">125 gr boabe de porumb fierte ( din conserva, scurse )</span></div><div style="text-align: left;"><span style="font-family: inherit;">3 rosii uscate ( hidratate si apoi taiate bucatele)</span></div><div style="text-align: left;"><span style="font-family: inherit;">2 oua</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 lingura branza telemea sau feta sfaramata</span></div><div style="text-align: left;"><span style="font-family: inherit;">piper, marar</span></div><div style="text-align: left;"><span style="font-family: inherit;">2 linguri de faina* ( sau cat este nevoie)</span></div><div style="text-align: left;"><span style="font-family: inherit;">ulei pentru prajit</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Amestecam totul si apoi turnam cu lingura gramajoare din compozitie in tigaia cu ulei fierbinte, prajind pe fiecare parte apoi scoatem pe hartie absorbanta si le servim calde.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">* azi am folosit faina neagra</span></div><p>nota: Prima fotografie sunt chiftelele pregatite pe data de 31 iulie 2023 cu faina alba si doar cu 100 gr de porumb</p>Cristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.comtag:blogger.com,1999:blog-1142469616751241620.post-34991338264534169702023-12-31T21:06:00.043+01:002024-01-03T11:26:17.656+01:00Insalata di uova sode e patate lesse - Oua tocate ( sau Salata de oua si cartofi fierti)<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2RJyWtpRTN-s11oLtdVHOTWD1kfC7GIslbVo7fL-7VpSgiJmbYs6nv-bZ-euBtxCmJujjcez2puzMal2zSITks_BxAT96q5-RHY5Eyq0Al-3wPJzWMXHwDO0VrUvpMyBf7miqEVS6XFxerXjyOY7VJYVofq3xn2vhALQ2jhu6rnr0o3K7Ha9MT7oM10rT/s2000/salata%20de%20oua2.scris.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2RJyWtpRTN-s11oLtdVHOTWD1kfC7GIslbVo7fL-7VpSgiJmbYs6nv-bZ-euBtxCmJujjcez2puzMal2zSITks_BxAT96q5-RHY5Eyq0Al-3wPJzWMXHwDO0VrUvpMyBf7miqEVS6XFxerXjyOY7VJYVofq3xn2vhALQ2jhu6rnr0o3K7Ha9MT7oM10rT/w480-h640/salata%20de%20oua2.scris.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-RrR0IcRudrASYli8LyfPUdcCIqIuYRq5wWGY0P0_NxNeLgTiUymdpVpzbaMA5rkh_eDVG-7hTWYaRzNqddS1LDG2F3cdi_MhPAtqJwos7hlcu7reBp-FG8B8vXgqG6DDH75-1xJJPDJYdFYbfuNCEGUQFaE1bViLfLt7gAngOlUelQieBn-D9r3wd6gK/s2000/salata%20de%20oua%203.scris.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-RrR0IcRudrASYli8LyfPUdcCIqIuYRq5wWGY0P0_NxNeLgTiUymdpVpzbaMA5rkh_eDVG-7hTWYaRzNqddS1LDG2F3cdi_MhPAtqJwos7hlcu7reBp-FG8B8vXgqG6DDH75-1xJJPDJYdFYbfuNCEGUQFaE1bViLfLt7gAngOlUelQieBn-D9r3wd6gK/w480-h640/salata%20de%20oua%203.scris.jpg" width="480" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ingredienti:</div><div style="text-align: left;">8 uova sode </div><div style="text-align: left;">5 patate lesse con la buccia</div><div style="text-align: left;">2-3 cipollotti ( meglio se usate la parte verde per un contrasto di colori )</div><div style="text-align: left;">3 cucchiai olio</div><div style="text-align: left;">sale e pepe</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Le uova sode, raffreddate e le patate lesse, sbucciate e raffreddate grattugiate ( ogni 2 uova una patata e cosi tenendo per ultima una patata per pulire la grattugia, togliere con la patata l'uovo che rimane sulla grattugia ), aggiungiamo la cipolla verde tagliata non troppo piccola e mescoliamo tutto con sale, pepe olio. La pasta ottenuta si mette in vassoio dandole una forma quadrata e si può ornare con olive, ravanelli o cipollotto. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"> nota: purtroppo il cipollotto usato non aveva la parte verde troppo grande quindi usando piu' la parte bianca non si vede molto la differenza di colori.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Reteta bunicii din partea mamei a doamnei Antoaneta Ralian si publicata in cartea "Intelectuali la cratita. Amintiri culinare si 50 de retete" Ed. Humanitas Bucuresti 2012</div><div style="text-align: left;"><br /></div><div style="text-align: left;">OUA TOCATE</div><div style="text-align: left;"><br />ingrediente:<br />8 oua fierte tari, cojite</div><div style="text-align: left;">5 cartofi fierti in coaja, maricei, si apoi cojiti</div><div style="text-align: left;">2-3 legaturi de ceapa verde</div><div style="text-align: left;">3 linguri ulei</div><div style="text-align: left;">sare si piper</div><div style="text-align: left;"><br /></div><div style="text-align: left;">ouale fierte, racite si cartofii curatati de coaja se rad pe razatoarea cu gauri mari, la fiecare 2 oua razi un cartof si termini cu cartof ca sa cureti razatoarea de ou. Amesteci cu ceapa verde taiata marunt, sare, piper si ulei. Se aseaza pe platou in forma paralelipiledica cu ajutorul unei palete si si orneaza cu masline, ridichi, ceapa verde sau dupa placerea fiecaruia. " Platoul se ingradeste in jur, cu fire de ceapa " spune autoarea, eu am ales sa pun salata valeriana, branza de capra, masline verzi si rosii.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">nota: Ceapa folosita de mine nu avea cozile verzi lungi, era mai mult partea alba si deci nu exista mult contrast de culori. </div>Cristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.comtag:blogger.com,1999:blog-1142469616751241620.post-42814068667416574722023-12-30T12:24:00.004+01:002024-01-03T14:38:56.786+01:00 Natale 2023 Spekulation/Speculoos -tiramisu e pere cotte nel vino speziato - Tiramisu cu arome de Craciun ( ca cele de biscuiti Speculoos/ Spekulation ) si pere fierte in sirop de vin<p></p><div class="separator" style="clear: both; text-align: left;">Sarmale (verza acida, in salamoia ripiena di carne e poco riso )</div><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhmyqaQeGh3hy6fwUnLGTfjp0mI5PjBuFF2_2rO3DXl0RhlARpC_dADnkHM6moVOGAbhklvhQcDgrYqvBLqNpmrmrbKI9OFHH4tbYuy1CG6-u6MwxmrUXK0AyPyZT-I5s7lllBILhSVicaZKCRx91nzKUErRKmqUy_pPUqIWYLY_SkIzrLWgN_08ZBnu1Q/s2048/sarmale%20craciun%202023.1-fotor-2023123092210.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1595" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhmyqaQeGh3hy6fwUnLGTfjp0mI5PjBuFF2_2rO3DXl0RhlARpC_dADnkHM6moVOGAbhklvhQcDgrYqvBLqNpmrmrbKI9OFHH4tbYuy1CG6-u6MwxmrUXK0AyPyZT-I5s7lllBILhSVicaZKCRx91nzKUErRKmqUy_pPUqIWYLY_SkIzrLWgN_08ZBnu1Q/w498-h640/sarmale%20craciun%202023.1-fotor-2023123092210.jpg" width="498" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><span><b style="color: #cc0000; font-size: large; text-decoration-line: underline;">Speculoos- tiramisu </b>( simil tiramisu con biscotti Lotus e spezie per Speculoos/Spekulatius - biscotti speziati per Natale )</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">200 gr biscotti Lotus</div><div class="separator" style="clear: both; text-align: left;">250 gr mascarpone</div><div class="separator" style="clear: both; text-align: left;">200 gr panna montata </div><div class="separator" style="clear: both; text-align: left;">spezie per i biscotti di Natale, Speculoos : cannella in polvere, noce moscata, chiodi di garofano , cardamomo, pepe bianco in polvere, semi di coriandolo e zenzero tutto macinato</div><div class="separator" style="clear: both; text-align: left;">rom/rum </div><div class="separator" style="clear: both; text-align: left;">caffe </div><div class="separator" style="clear: both; text-align: left;">pistacchio e cacao </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Nella teglia (15*25 cm o 6*10 inch backing pan) facciamo un primo strato di biscotti bagnati velocemente nel caffe con rum, un stratto di mascarpone frullato con la panna montata e un pizzico di spezie, un altro strato di biscotti bagnati e un ultimo strato di mascarpone e panna montata speziata. </div><div class="separator" style="clear: both; text-align: left;">Coperto con cacao e ornato con alcuni biscotti e pistacchio</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="margin-left: 1em; margin-right: 1em; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS0ERWBDvjkzvEd4pupKRKKgDfdD43G2m6mF8PGZCbfy-3Cmw-9rBVIRUm7bCkDJbkEhzKBaPAEiEYZmRBC3eGTr1V7u_nctf4Fb8s9BfiV0nanrKRSc7Jj0ctP6-5cBdHl8c0fhqeSAJ3uh-TCBRZjXbgG2ukd5soJRiHbCyAX5n6Y_k3uEcnQdq8Bocc/s2048/lotus%20tiramisu.3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS0ERWBDvjkzvEd4pupKRKKgDfdD43G2m6mF8PGZCbfy-3Cmw-9rBVIRUm7bCkDJbkEhzKBaPAEiEYZmRBC3eGTr1V7u_nctf4Fb8s9BfiV0nanrKRSc7Jj0ctP6-5cBdHl8c0fhqeSAJ3uh-TCBRZjXbgG2ukd5soJRiHbCyAX5n6Y_k3uEcnQdq8Bocc/w480-h640/lotus%20tiramisu.3.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiOS5Oc6nvXlF7Gu2nckhpN32aSdcCKimWIilmOkC29PFnDmO0vfGAa4pbf2TU6nZNFE4xHi598sE4fEI9F2KiU6Ye7up440-Y6hOukhsvx4Ew1DsmILiRUQWvOHl43NR6HtjJcvgp7V29YZGvUM6LQC2Y_lMmUqTetLXndI_G8BdrOgMJf23DJ52_PlmQ/s2048/lotus%20tiramisu.1.jpg" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiOS5Oc6nvXlF7Gu2nckhpN32aSdcCKimWIilmOkC29PFnDmO0vfGAa4pbf2TU6nZNFE4xHi598sE4fEI9F2KiU6Ye7up440-Y6hOukhsvx4Ew1DsmILiRUQWvOHl43NR6HtjJcvgp7V29YZGvUM6LQC2Y_lMmUqTetLXndI_G8BdrOgMJf23DJ52_PlmQ/s2048/lotus%20tiramisu.1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiOS5Oc6nvXlF7Gu2nckhpN32aSdcCKimWIilmOkC29PFnDmO0vfGAa4pbf2TU6nZNFE4xHi598sE4fEI9F2KiU6Ye7up440-Y6hOukhsvx4Ew1DsmILiRUQWvOHl43NR6HtjJcvgp7V29YZGvUM6LQC2Y_lMmUqTetLXndI_G8BdrOgMJf23DJ52_PlmQ/s320/lotus%20tiramisu.1.jpg" width="240" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4N97CutyzmA22l0cFF2jQQNO-TIFABmT4bMMBjXpMM6F45FcH9bMbBfcKmsrOnw9kmtKvKDLkLxBBicI2GqjWVwU8TDzhaLdVOCl8P8K_8OcOVEjVYaelC83nn6qoYn_rAWJKOUDkqqzMf80iVh6PnopVvO1GRTEHptb-y7SbtOw1E-ZrwkdLZF8Tdt59/s2048/lotus%20tiramisu.2.jpg" style="margin-left: 1em; margin-right: 1em; text-align: right;"><img border="0" data-original-height="1536" data-original-width="2048" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4N97CutyzmA22l0cFF2jQQNO-TIFABmT4bMMBjXpMM6F45FcH9bMbBfcKmsrOnw9kmtKvKDLkLxBBicI2GqjWVwU8TDzhaLdVOCl8P8K_8OcOVEjVYaelC83nn6qoYn_rAWJKOUDkqqzMf80iVh6PnopVvO1GRTEHptb-y7SbtOw1E-ZrwkdLZF8Tdt59/w282-h211/lotus%20tiramisu.2.jpg" width="282" /></a></div><div style="margin-left: 1em; margin-right: 1em; text-align: left;"><br /></div><div style="margin-left: 1em; margin-right: 1em; text-align: left;"><div class="separator" style="clear: both;"><span><b style="color: #cc0000; font-size: large; text-decoration-line: underline;">Speculoos- tiramisu </b>( un fel de tiramisu cu biscuiti Lotus si condimente pentru Speculoos/Spekulatius - biscuiti nemtesti de Craciun )</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">200 gr biscuiti Lotus</div><div class="separator" style="clear: both;">250 gr mascarpone</div><div class="separator" style="clear: both;">200 gr frisca batuta </div><div class="separator" style="clear: both;">arome oentru biscuitii Speculoos ( spekulatios gewurz) : scortisoara, nucsoara, cuisoare, cardamom, piper alb, seminte de coriandru si ghimbir totul macinat </div><div class="separator" style="clear: both;">rom</div><div class="separator" style="clear: both;">cafea</div><div class="separator" style="clear: both;">fistic si cacao pentru ornat </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">in tava (15*25 cm o 6*10 inch backing pan) punem un strat de biscuiti inmuiati rapid in cafea si rom, un strat de mascarpone amestecat cu frisca si condimente, un alt strat de biscuiti inmuiati si terminam cu un strat de mascarpone amestecat cu frisca si arome. Presaram deasupra cacao s fistic (daca vrem) si ornam c cativa biscuiti ( de data asta fara sa ii inmuiem). </div></div></div><div class="separator" style="clear: both; text-align: center;"><b><span style="color: #cc0000; font-size: medium;"><br /></span></b></div><b><span style="color: #cc0000; font-size: medium;">Pera cotta / pere fierte in sirop de vin </span></b><div><br /></div><div>- con la ricetta di <a href="https://www.youtube.com/watch?v=Ou2JJKvI9gU" target="_blank">chef Bruno Barbieri </a> . Con una pera abate tagliata a metà e al posto delle castagne alcuni ficchi secchi </div><div><br /></div><div><br /></div><div>Reteta luata de pe<a href="https://www.youtube.com/watch?v=Ou2JJKvI9gU" target="_blank"> youtube</a> unde insa folosea niste pere mai mici si deci le fierbea intregi, perele curatate de coaja se fierb in 250 ml vin rosu, cateva linguri de miere si cateva linguri de zahar de trestie ( pe care eu insa nu l-am pus), scortisoara, cuisoare si nucsoara, coaja de portocala, 1 paharel de suc de soc. perele nu trebuie sa fie scufundate in lichid, se fierb cu capac si din cand in cand cu lingura turnal pe ele lichidul . <br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9QNvwYyulpZ-e4Rf-oPblOvZsmzEMNzeDkeo7QDd4dBqph7QYfbwfyMYyv1cU_a35ESxVNhmKG6qQVAK1qMmskmmvrsh9RxAeIQVruOq1K7A6_CJ8WkBr07gQi1pntbq5U4MCKuwxmDxjDVhDSdKPtm31QEn7wgNxv_8Hp3YTBRXsLwHhTxdZtQtK7NpH/s960/para%20ajun%202023.1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9QNvwYyulpZ-e4Rf-oPblOvZsmzEMNzeDkeo7QDd4dBqph7QYfbwfyMYyv1cU_a35ESxVNhmKG6qQVAK1qMmskmmvrsh9RxAeIQVruOq1K7A6_CJ8WkBr07gQi1pntbq5U4MCKuwxmDxjDVhDSdKPtm31QEn7wgNxv_8Hp3YTBRXsLwHhTxdZtQtK7NpH/w480-h640/para%20ajun%202023.1.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>Cristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.comtag:blogger.com,1999:blog-1142469616751241620.post-57065309553666584692023-11-14T08:07:00.002+01:002023-11-14T08:09:28.564+01:00SÜTLU UN HELVASI ( Halva turco di farina con latte - Halva turceasca din faina cu lapte)<div style="text-align: left;"><span style="font-family: inherit;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4a6lmk0NsPrudMumOyAyzLPSgzOkNfpPxcCsqXLKaHjOSNi1u_PXP3CPi_EIEs4b994py9xpWCVZynfFFsV0UhBqNJpmS2H2McAaUNadpLwPt9hGICdzkcmSk6FSFJ5136atg5GKcdrGo5Q-AXOtOJBQyPNxBaZNrsD7byU5WHFkBh-eEMcZUKJBDIXRQ/s1368/001.2halvaculapte-fotor-202311147248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1368" data-original-width="1106" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4a6lmk0NsPrudMumOyAyzLPSgzOkNfpPxcCsqXLKaHjOSNi1u_PXP3CPi_EIEs4b994py9xpWCVZynfFFsV0UhBqNJpmS2H2McAaUNadpLwPt9hGICdzkcmSk6FSFJ5136atg5GKcdrGo5Q-AXOtOJBQyPNxBaZNrsD7byU5WHFkBh-eEMcZUKJBDIXRQ/w518-h640/001.2halvaculapte-fotor-202311147248.jpg" width="518" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br />Ingredienti:<br />1 bicchiere latte</span></div><div style="text-align: left;"><span style="font-family: inherit;">1/2 bicchiere zucchero</span></div><div style="text-align: left;"><span style="font-family: inherit;">50 gr burro</span></div><div style="text-align: left;"><span style="font-family: inherit;">50 ml olio di semi</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 bicchiere farina 00</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;">noci, pistacchio, cannella</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mescoliamo il latte con lo zucchero.</div><div style="text-align: left;">In una pentola mettiamo il burro e l'olio e la farina, e mescoliamo tutto sul fuoco fino quando dopo almeno 15 minuti cambia il colore diventando sempre più scuro verso caffe latte, scegliete voi il colore desiderato ( il colore più scuro ha anche un sapore più intenso).</div><div style="text-align: left;">Adesso versiamo il latte zuccherato, facendo attenzione perché schizza, quindi versate piano e mescolate alte 2-5 minuti e la halva e pronta. </div><div style="text-align: left;">Spegnete il fuoco, coprite la pentola con un coperchio e lasciate alcuni minuti che si raffredda. Con 2 cucchiai diamo la forma allungata o potete mettere il composto in una tazzina e poi la capovolgete, o usate il cucchiaio per gelato. </div><div style="text-align: left;">Ornate con gherigli di noci o pistacchio, spolverate sopra cannella o mettete la cannella nel composto insieme al latte.</div><div style="text-align: left;">Si serve cosi come un dolce al cucchiaio o insieme al gelato o una crema di vaniglia nella tazza o con caffe turco o te. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ingrediente </div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none; background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; text-align: left; transition-property: none; white-space: pre-wrap;"><div style="animation-name: none; transition-property: none;"><span class="x3nfvp2 x1j61x8r x1fcty0u xdj266r xhhsvwb xat24cr xgzva0m xxymvpz xlup9mm x1kky2od" style="animation-name: none; display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; transition-property: none; vertical-align: middle; width: 16px;"><br /></span></div><div style="animation-name: none; transition-property: none;"></div><div style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">1 pahar cu lapte</span></div><div style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">1/2 pahar zahar</span></div><div style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">50 gr unt</span></div><div style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">50 ml ulei </span></div><div style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">1 pahar cu faina</span></div><div style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">pt aroma sau ornare scortisoara, miez de nuca, fistic</span></div><div style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">1 pahar de lapte se amesteca cu <span>1/2 pahar de zahar si se lasa deoparte, se topeste singur zaharul. </span></span></div><div style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">Separat in cratita punem 50 gr unt si 50 ml ulei si 1 pahar faina, amestecam pe focul mic spre mediu incontinuu, intai o sa faca spuma apoi dupa vreo 15 min minim se schimba si devine cremoasa, si tot amestecand pe foc incepe sa isi schimbe culoarea, intai mai spre bej apoi gen cacao cu lapte, dupa cum va place mai bej sau mai inchisa alegem momentul in care punem incet, nu tot o data, laptele indulcit, atentie ca stropeste si face abur fierbinte la inceput. Cand s-a incorporat tot lichidul mai amestecam pe foc vreo 2 minute si gata,. </span></div><div style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">Stingem focul, punem capac si lasam asa cateva minutem apoi dam forma cu 2 linguri sau cu lingura pentru inghetata sau punem in cescute si rasturmam, in tava etc ..E mai sfaramicioasa decat cea facuta cu sirop de apa cu zahar dar e foarte buna. </span></div><div style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">Se serveste simpla, sau ornata cu nuci, cu sau fara scortisoara, langa inghetata sau crema de vanilie rece, cafea, ceai.</span></div><div style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div style="animation-name: none; transition-property: none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3VizoVuMfLaSm56MZ4IKS5AlNVomoau6U57mDKHY1C4orDXM3ZrFBG5PhPi49TQiV8-oyuEl3B0nTy6GQ7EoKFzhNZG7BT98cAWpCvJjRyTS6p0vqYQ6rbmY4ZX5OJVudRM-_O7tUso0QRtnVJbyGh2LFboVr0zE76tv24M7rMRyJQfDcsAvqI7ZzHDjO/s695/001.1halva%20cu%20lapte-fotor-2023111472747.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="695" data-original-width="557" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3VizoVuMfLaSm56MZ4IKS5AlNVomoau6U57mDKHY1C4orDXM3ZrFBG5PhPi49TQiV8-oyuEl3B0nTy6GQ7EoKFzhNZG7BT98cAWpCvJjRyTS6p0vqYQ6rbmY4ZX5OJVudRM-_O7tUso0QRtnVJbyGh2LFboVr0zE76tv24M7rMRyJQfDcsAvqI7ZzHDjO/w320-h400/001.1halva%20cu%20lapte-fotor-2023111472747.jpg" width="320" /></a></div><br /><span style="font-family: inherit;"><br /></span></div><div style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">Ingredients:</span></div><div style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">1 glass with milk</span></div><div style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">1/2 glass sugar</span></div><div style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">50 gr butter</span></div><div style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">50 ml oil</span></div><div style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">1 glass all purpose flour</span></div><div style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">Mix milk with sugar.</span></div><div style="animation-name: none; transition-property: none;">In a pan put oil, butter and flour and mix at least 15 minutes, it will change the colour. It is your choise, more darker is more intense is the taste. The colour that I remember since I was little and my grandmother prepared the halva it ia a kimd of caffe au lait, golden brown, peanut butter colour</div><div style="animation-name: none; transition-property: none;">Now add the milk with sugar and take care of drops and steam. Mix for 2-5 minutes and turn off the gas, let it rest cover with the lid. </div><div style="animation-name: none; transition-property: none;">Now shape the halva placing into a spoon and shaping in out with another spoon, or use a cup or a little mold to shape the halva. </div><div style="animation-name: none; transition-property: none;">Sprinkle with cinnamon, add pistachios or walnut </div><div style="animation-name: none; transition-property: none;">Enjoy it with ice cream, coffee, tea </div><div style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"> </span></div></div>Cristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.comtag:blogger.com,1999:blog-1142469616751241620.post-1021489911782775862023-03-21T07:38:00.014+01:002023-11-14T08:43:06.783+01:00Per un compleanno al sapore di cioccolato Torta Joffre - Tort Joffre <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwzu9HG9lqWCmZAAJ9ANESCmNa7fpmRwnGGcl_9Kt6AwMtLbmkuCq5z-D3WQJE74MgDc1Xvb64djVLGs4FauaKh0n-L8tQRX2bPOfcqmnqXWz9bGNo7vY8DuR5ShS2KQGataUJ3rQjdLr_bDJI7baj1z8WmGK5pQWv7W2K51zB7ShFn8FOF7OPQ0O3jwP/s1124/002.1%20tort%20joffra%202023%20f-fotor-2023111484031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1124" data-original-width="922" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwzu9HG9lqWCmZAAJ9ANESCmNa7fpmRwnGGcl_9Kt6AwMtLbmkuCq5z-D3WQJE74MgDc1Xvb64djVLGs4FauaKh0n-L8tQRX2bPOfcqmnqXWz9bGNo7vY8DuR5ShS2KQGataUJ3rQjdLr_bDJI7baj1z8WmGK5pQWv7W2K51zB7ShFn8FOF7OPQ0O3jwP/w524-h640/002.1%20tort%20joffra%202023%20f-fotor-2023111484031.jpg" width="524" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"> Ingredienti :</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Per la base della torta </div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 tuorli</div><div style="text-align: left;">7 albumi</div><div style="text-align: left;">90 gr zucchero</div><div style="text-align: left;">2 cucchiai di farina </div><div style="text-align: left;">100 gr burro</div><div style="text-align: left;">sale</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Per la crema</div><div style="text-align: left;"><br /></div><div style="text-align: left;">5 tuorli</div><div style="text-align: left;">180 gr zucchero</div><div style="text-align: left;">5 cucchiai di acqua </div><div style="text-align: left;">60 gr cacao amaro ( 45 gr cacao amaro +15 gr cioccolato fondente)</div><div style="text-align: left;">250 gr burro </div><div style="text-align: left;">2 cucchiai marmellata di arance con la buccia </div><div style="text-align: left;">buccia grattugiata di un'arancia </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Iniziamo con la base della torta montando a neve i albumi. Frulliamo i tuorli con lo zucchero e un pizzico di sale fino quando diventano una crema e aggiungiamo il burro morbido cremoso e alla fine incorporiamo mescolando, senza sgonfiare il composto, i albumi e la farina setacciata. </div><div style="text-align: left;">Versiamo nella tortiera con la carta da forno e inforniamo a 180°C </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mescoliamo a bagnomaria lo zucchero con l'acqua, il cacao e i tuorli fino quando il composto si trasformerà in crema. Lasciate che si raffredda molto bene e frullate insieme al burro morbido, cremoso. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">In un piatto da portata adagiate dentro il cerchio ( ho usato quello della tortiera) rivestito di pellicola in quale mettete la base della torta e versate sopra la crema. Mettete tutto nel frigo pe almeno 5-6 ore ancora meglio da oggi a domani. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span style="color: red;">In romana </span></b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ingrediente pentru blat </div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 galbenusuri</div><div>7 albusuri</div><div>90 gr zahar</div><div>2 linguri faina </div><div>100 gr unt</div><div>sare</div><div><br /></div><div>ingrediente pentru crema</div><div><br /></div><div>5 galbenusuri</div><div>180 gr zahar</div><div>5 linguri apa </div><div>60 gr cacao ( 45 gr cacao si 15 gr ciocolata amaruie topita) </div><div>250 gr unt</div><div><br /></div><div><div>Incepem prin a bate spuma albusurile. Apoi in alt castron mixam bine galbenusurile cu zaharul, adaugam un praf de sare ( varf de cutit maxim) si cand se topeste cat de cat zaharul adaugam untul cremos. La sfarsit adaugam cu grija si amestecand de jos in sus cu o lingura albusurile batute spuma si faina trecuta prin sita.</div><div>Varsam compozitia in forma de tort tapetata cu hartie si coacem la 180°C </div><div>Lasam la racit foarte bine</div><div><br /></div><div>Pentru crema punem intr-o cratita mai mare apa si in ea asezam o craticioara sau castron de inox cu galbenusurile cu zaharul, cacaoa si apa pe care le amestecam bine la bain marie / pe aburi cu telul pana cand se umfla si devine o crema. Scoatem castronul/craticioara din apa si lasam crema sa se raceasca apoi adaugam in ea untul moale, cremos si mixam bine de tot cu mixerul pana cand crema va deveni spumoasa. </div><div><br /></div><div>Pe platoul pe care vom servi tortul asezam in mijloc cercul de metal de la forma de tort invelit in pelicula transparenta, in mijìjlocul lui pe farfurie punem blatul de tort si deasupra turnam crema. Lasam minim 5-6 ore in frigider dar ideal ar fi de pe o zi pe alta </div></div><div><br /></div><div><span style="color: red;"><b>english</b></span></div><div><br /></div><div>Ingredients for the cake :</div><div><div>2 egg yolks</div><div>7 egg whites </div><div>90 gr sugar</div><div>2 tablespoons all purpose flour</div><div>100 gr butter</div><div>salt</div></div><div><br /></div><div>ingredients for the mousse </div><div><div>5 egg yolks</div><div>180 gr sugar</div><div>5 tablespoons water</div><div>60 gr cacao ( 45 gr cacao and 15 gr choccolate) </div><div>250 gr butter</div></div><div><br /></div><div>Prepare the cake mixing together egg yolks, sugar, salt until dissolve the sugar, add whipped egg whites and flour at the end. Pour the cake batter in a pan and bake at 180°C . Let in cool</div><div><br /></div><div>Cook at bain marie ( water bath) the egg yolks with sugar, cocoa and water. When the custard thickens and the sugar disolve, the cream temperature is 154-158°F ( 65-70°C) remove the bowl from the heat and let it cool. Then add the butter and mix until fluffy. </div><div><br /></div><div>Put the ring (from the springform pan, cover with plastic) in the plate and on the bottom the cake ( allready cook and cold) and pour the mousse filling over, spread it and let it cool for at least 5-6 hours, better let in the refrigerator over night.</div><div><br /></div><div><br /></div>Cristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.comtag:blogger.com,1999:blog-1142469616751241620.post-52497348028279540862022-12-17T09:02:00.008+01:002022-12-17T09:26:25.922+01:00Torta rustica con ricotta in padella - Placinta in tigaie umpluta cu ricotta - Placinta ( pie) in a pan with sweet cheese filling <p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgltVLVoK6YNb3WJTtSTyQPYINFxUF-AnuNqKA2IrfUOKWZpD4RlMuYiz2UovoF1FUSKfQ8hi-RhoqvLmM_Ff_N14hWkIWXZor6svRoE3not1RDhEtga0qHZlNB2a_19ACo57z_JjenqJps-cffDsoLIppCWDCMGl5XizAv1reAx48Z4rdfob4RpXw1zg/s1279/placinta%20ricotta2scris.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1279" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgltVLVoK6YNb3WJTtSTyQPYINFxUF-AnuNqKA2IrfUOKWZpD4RlMuYiz2UovoF1FUSKfQ8hi-RhoqvLmM_Ff_N14hWkIWXZor6svRoE3not1RDhEtga0qHZlNB2a_19ACo57z_JjenqJps-cffDsoLIppCWDCMGl5XizAv1reAx48Z4rdfob4RpXw1zg/w576-h640/placinta%20ricotta2scris.jpg" width="576" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ4C8FlaM9mH_a96a73xX8oCd0aOwIsWIaz1lrw0DsgMLtbL8QHEM5Re1C3GJ5hhu8I9oPCIX7jIUjC8Hsn2427fzbLvcSSY3mFAfVkc-DhNjhgX4uvlAfveL5O1Qb_LTgWdlzEt7ytcH-i7MKgubUWQUJxndnZR--q0ziEspkqOY-sZfBjvj2nYdW2w/s1450/placintaricotta1scris%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1450" data-original-width="921" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ4C8FlaM9mH_a96a73xX8oCd0aOwIsWIaz1lrw0DsgMLtbL8QHEM5Re1C3GJ5hhu8I9oPCIX7jIUjC8Hsn2427fzbLvcSSY3mFAfVkc-DhNjhgX4uvlAfveL5O1Qb_LTgWdlzEt7ytcH-i7MKgubUWQUJxndnZR--q0ziEspkqOY-sZfBjvj2nYdW2w/w406-h640/placintaricotta1scris%20(1).jpg" width="406" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><br /><div style="text-align: left;"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><b>Per ogni torta</b><br /></span><span style="font-family: inherit;">padella 28 cm diametro</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">50 gr farina macinata a pietra tipo 1 </span></div><div style="text-align: left;"><span style="font-family: inherit;">1/2 cucchiaio olio d'oliva</span></div><div style="text-align: left;"><span style="font-family: inherit;">20-25 ml acqua ( quanto serve)</span></div><div style="text-align: left;"><span style="font-family: inherit;">un pizzico di sale </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">ripieno:</span></div><div style="text-align: left;"><span style="font-family: inherit;">2 cucchiai di ricotta </span></div><div style="text-align: left;"><span style="font-family: inherit;">1 cucchiaini zucchero </span></div><div style="text-align: left;">buccia grattugiata di arancia </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: inherit;">Impastate e lasciate a riposare l'impasto in una ciotola, coperto. </span></div><div style="text-align: left;"><span style="font-family: inherit;">Stendete una sfoglia p</span>iu'<span style="font-family: inherit;"> sottile possibile, riempite di ricotta per metà e chiudete ripiegando la pasta su </span>sé<span style="font-family: inherit;"> stessa e chiudendo, schiacciando bene i bordi.</span></div><div style="text-align: left;"><span style="font-family: inherit;">Mettete nella padella molto calda ( senza grassi )e fate cuocere 1-2 minuti da ogni parte girando 3-4 volte .</span></div><div style="text-align: left;"><span style="font-family: inherit;">Una volta pronta la torta la spolverate di zucchero a velo vanigliato </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="color: red; font-family: inherit;"><b><br /></b></span></div><div style="text-align: left;"><b><span style="color: red;">romana </span></b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">ingrediente pentru o singura placinta , in tigaia de 28 cm </div><div style="text-align: left;"><br /></div><div style="text-align: left;">50 gr faina cu tarate / integrala </div><div style="text-align: left;">1/2 lingura de ulei </div><div style="text-align: left;">20-25 ml apa </div><div style="text-align: left;">putina sare</div><div style="text-align: left;"><br /></div><div style="text-align: left;">umplutura:</div><div style="text-align: left;">2 linguri de ricotta/branza de vaci </div><div style="text-align: left;">1 lingurita de zahar </div><div style="text-align: left;">coaja rasa de portocala </div><div style="text-align: left;"><br /></div><div style="text-align: left;">framantati aluatul si il lasati la odihnit in castron acoperit, in timpul asta frecati ricotta cu zaharul si coaja rasa de portocala. </div><div style="text-align: left;">Intindeti aluatul cat de subtire puteti si umpleti cu branza jumatate din el, apoi cu cealalta jumatate acoperiti umplutura si inchideti bine marginile apasand cu degetele ca sa se sigileze bine. </div><div style="text-align: left;">Coaceti pe tigaia fara nimic ( fara grasimi) incina cat mai bine, 1-2 minute pe fiecare parte si rasucind de vreo 3-4 ori in functie de cat de gros e aluatul, cu cit e mai subtire se coace mai repede.</div><div style="text-align: left;">O scoateti din tigaie pe o farfurie si asa calda o presarati cu zahar pudra aromatizat cu vanilie ( sau cu citrice)</div><p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAsFUaT5D3ZRhOCCEciKKLbPTXVLCVAOWlRAu5nyd-937iSthcSw5SqpAJ3uc8W2yuhncLjYwgtud3Ec7YJ8swbV5jsBmg-UhWAd_Tm12dhpFE_JpNyznv9ydSCcGvksBgaxFjt19Zpk1WX0ERlIRBL7e04tOk6TMT5LjrH4srTtFYzOLwE5v-sJGbLw/s783/placinta%20ricotta3scris.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="783" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAsFUaT5D3ZRhOCCEciKKLbPTXVLCVAOWlRAu5nyd-937iSthcSw5SqpAJ3uc8W2yuhncLjYwgtud3Ec7YJ8swbV5jsBmg-UhWAd_Tm12dhpFE_JpNyznv9ydSCcGvksBgaxFjt19Zpk1WX0ERlIRBL7e04tOk6TMT5LjrH4srTtFYzOLwE5v-sJGbLw/w524-h640/placinta%20ricotta3scris.jpg" width="524" /></a></p><p><br /></p><div style="text-align: left;"><span style="color: red; font-family: inherit;"><b>english</b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br />ingredients for each pie <br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">50 gr flour type 1 <span style="font-family: inherit;">(</span><span style="background-color: white;">stone-ground,</span><span style="background-color: white; font-weight: 700;"> </span><span style="background-color: white;">less refined flour)</span></span></div><div style="text-align: left;"><span style="font-family: inherit;">1/2 tablespoon olive oil</span></div><div style="text-align: left;"><span style="font-family: inherit;">20-25 ml water</span></div><div style="text-align: left;"><span style="font-family: inherit;">salt</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">filling</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">2 tablespoon ricotta</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 teaspoon sugar</span></div><div style="text-align: left;"><span style="font-family: inherit;">orange gratted zest </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Mix flour, salt, oil and water and knead a soft dough, let it rest covered.</span></div><div style="text-align: left;">Prepare the filling mixing together ricotta, sugar and orange zest.</div><div style="text-align: left;">Roll the dough as thin you can, put the filling on a half and cover it with the other half without filling ( calzone style) and seal the edges pressing with your fingers.</div><div style="text-align: left;">Cook in the pan (very hot ) 1-2 minutes on each side and turn the pie 3-4 times.</div><div style="text-align: left;">Take off the pan and still hot sprinkle powder sugar .</div>Cristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.comtag:blogger.com,1999:blog-1142469616751241620.post-13087458397602633912022-11-25T09:31:00.000+01:002022-11-25T09:31:14.212+01:00Porri con lenticchie - Praz cu linte - Leeks and lentils <div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpabAfaTsuJ8e3_VGKyXYh25a9PxcAcyQp4KjOkcLFjxs2V_-qYpTiUC-W-xik9oA-aUx3KQExS4QKHFQQSEFW3Xhk6VaA3w3W2tfZywuByYjmkuDXXyEl-gS96OaFaaMhlfTkAV4_ofvUYmCpDSWIrbvNNFutm-OlSU3FnVBNMpGo2B4RIXseoHq2JQ/s1316/linte%20praz2scris.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1316" data-original-width="640" height="780" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpabAfaTsuJ8e3_VGKyXYh25a9PxcAcyQp4KjOkcLFjxs2V_-qYpTiUC-W-xik9oA-aUx3KQExS4QKHFQQSEFW3Xhk6VaA3w3W2tfZywuByYjmkuDXXyEl-gS96OaFaaMhlfTkAV4_ofvUYmCpDSWIrbvNNFutm-OlSU3FnVBNMpGo2B4RIXseoHq2JQ/w379-h780/linte%20praz2scris.jpg" width="379" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: inherit;">adattata da una ricetta di <a href="https://ottolenghi.co.uk/recipes/confit-leeks-with-puy-lentils-and-leek-cream" target="_blank">Ottolenghi </a></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">3 porri solo la parte bianca </div><div style="text-align: left;">2 cucchiai olio do oliva</div><div style="text-align: left;">1 spicchio d'aglio</div><div style="text-align: left;">acqua </div><div style="text-align: left;">sale, origano </div><div style="text-align: left;"><br /></div><div style="text-align: left;">200 gr lenticchie già cotte </div><div style="text-align: left;">2 cucchiai succo di limone</div><div style="text-align: left;">pepe, sale</div><div style="text-align: left;">dragoncello</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mettiamo in una pentola i porri mondati e tagliati a pezzi, con sale, olio, il spicchio d'aglio intero ( pulito) e acqua a filo, non deve coprire i porri. Mettere sopra i rametti di origano e lasciate cuocere a fuoco medio /basso fino quando i porri sono morbidi, non mescolare con cucchiaio per non disfare troppo i porri in cottura, meglio smuovere la pentola se proprio serve. Una volta pronti i porri, togliete i rametti di origano e lo spicchio d'aglio.</div><div style="text-align: left;">Scolare e sciacquare bene le lenticchie, mescolatele con il succo di limone, dragoncello, pepe e sale e versatele sopra i porri, amalgamate con attenzione, senza schiacciare i porri, meglio come prima, smuovendo la pentola e lasciate cuocere ancora una decina di minuti solo per che i sapori si mescolano. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Servite con patate cotte, patate lesse con la buccia, sbucciate e condite con olio di oliva a crudo, sale, pepe e quello che vi piace ( paprika affumicata, sumac, za'atar o altro) e con una purea di patate meglio se al sapore di limone ( patate lesse, sale, burro, panna, scorza e succo di limone).</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span style="color: red;">romana</span></b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>3 bucati de praz, doar partea alba ( sau mai mult daca prazul e subtirel, micut)</div><div>2 linguri ulei de masline ( merge si alt ulei)</div><div>1 catel de usturoi</div><div>apa</div><div>sare, crengute intregi de origan </div><div><br /></div><div>200 gr linte ( cantarita fiarta si scursa)</div><div>2 linguri zeama de lamaie</div><div>piper, sare</div><div>tarhon</div><div><br /></div><div>Punem intr-o cratita prazul curatat si taiat bucati cu sare, ulei catelul de usturoi curatat dar lasat intreg si apa cat sa nu acopere prazul. Il inabusim la foc mediu spre mic fara sa amestecam cu lingura in el ca sa nu il desfacem, maxim daca e nevoie scuturam cratita. Cand prazul e moale scoatem crengutele de origan si catelul de usturoi si le aruncam. </div><div>Amestecam lintea fiarta si scursa cu zeama de lamaie, sare, piper si tarhon ( eu am pus uscat dar merge si proaspat tocat) si o rasturnam peste praz in cratita. Amestecam delicta si cu atentie doar putin si in rest doar scuturam cratita daca e nevoie.</div><div>Lasam la fiert 10-15 minute doar cat sa se amestece gusturile. </div><div><br /></div><div>Putem servi acest fel de mancare ca pe o salata rece sau ca un fel de mancare vegan, de post alaturi de cartofi fierti in coaja ( simpli si doar condimentati cu ulei si ierburi aromatice), cartofi copti in coaja sau un piure de cartofi aromatizat cu lamaie ( cartofi,sare, unt sau smantana/lapte/ulei, zeama si coaja rasa de lamaie dupa gust). </div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: red;"><b>english</b></span></div><div style="text-align: left;"><span style="color: red;"><b><br /></b></span></div><div style="text-align: left;"><div>3 leeks only the white part </div><div>2 tbsp olive oil </div><div>1 garlic clove</div><div>water, salt, origano </div><div><br /></div><div>200 gr lentils already cooked </div><div>2 tbsp lemon juice </div><div>salt, pepper</div><div>tarragon</div><div><br /></div><div>adapted from <a href="https://ottolenghi.co.uk/recipes/confit-leeks-with-puy-lentils-and-leek-cream" target="_blank">this recipe</a> and cooked on the stove</div><div><br /></div><div>Leeks ( cleaned and trimmed 2 cm ) with olive oil, salt, garlic and origano with water not to cover it stuffed on the stove at low medium heat.</div><div>When ready remove the garlic and origano and add lentils mixed with lemon juice, salt pepper and tarragon. Mix gently better shake the pot and let it cook together for another 10-15 minutes. </div><div><br /></div><div>Serve it lime a cold salad or like a vegan dish with boiled potatoes (with za'atar, sommaco, olive oil ) or mash potatoes (with butter, salt, lemon juice and zest ).</div></div>Cristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.comtag:blogger.com,1999:blog-1142469616751241620.post-69709973893626802672022-11-15T20:20:00.003+01:002022-11-18T19:30:00.868+01:00Fritelle di fagiolini e pomodoro - Chiftelute din fasole verde si rosii - Green beans and tomato fritters<p><span style="font-family: inherit;"> </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXhtS20zTw3DcDz5d-OEk-HSVXa-Qmcgywhbt7pnJkMiqbaCm0Se1Z49kWXzTWDt974pWjNUAsXKZHkSfhyf6f7_5vJHfyheT0ef4TcZ17DiQG6DYTlv2mNAFlP3q7NFBhMd9s59Cy5ZaLgioqyH1XzyMnPU9BCnMojBksFG-f9etdrHpIJTNi2ChMLg/s1829/chiftelute%20fasole%20verde%2025.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="1829" data-original-width="922" height="787" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXhtS20zTw3DcDz5d-OEk-HSVXa-Qmcgywhbt7pnJkMiqbaCm0Se1Z49kWXzTWDt974pWjNUAsXKZHkSfhyf6f7_5vJHfyheT0ef4TcZ17DiQG6DYTlv2mNAFlP3q7NFBhMd9s59Cy5ZaLgioqyH1XzyMnPU9BCnMojBksFG-f9etdrHpIJTNi2ChMLg/w396-h787/chiftelute%20fasole%20verde%2025.jpg" width="396" /></span></a></div><span style="font-family: inherit;"><br /><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; white-space: pre-wrap;"><br /></span></span><p></p><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Ingredienti:</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1 cup pomodori tagliati nel lungo, tolti i semi e solo la polpa tagliata a cubetti e lasciati con un po' di sale a perdere l'acqua </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1 cup fagiolini verdi bolliti, scolati e tagliati a piccoli pezzi</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1/2 cipolla grattugiato o tagliato finemente</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1 cipollotto piccolo solo la parte verde, tagliato finemente</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">2 cucchiai prezzemolo verde tritato</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">5 foglie di basilico tritato</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1 cucchiaino menta tritata</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1 cucchiaio lievito per dolci ( o torte salate)</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1/2 cup farina </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1 cucchiaio pangrattato </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Mescolare tutto molto bene, fare le polpette con 2 cucchiai e friggere nel olio bollente.</span></div><p><span style="background-color: white; color: #050505; font-family: inherit; white-space: pre-wrap;"></span></p><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><b style="color: black;"><span style="color: red; font-family: inherit;">Romana </span></b></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">Ingrediente:</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">1 cup de rosii taiate pe lungime, scos miezul si pastrata doar pulpa pe care o taiem in cuburi mici si o lasam cu sare sa scurga bine</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">1 cup fasole verde fiarta, scursa si taiata bucatele</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">1/2 ceapa rasa sau tocata foarte fin</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">1 ceapa verde doar partea verde</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">2 linguri patrunjel verde tocat</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">5 frunze de busuioc taiate marunt</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">1 lingurita de menta tocata </span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">1 lingura praf de copt</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">1/2 cup faina</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">1 lingura pesmet</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"> ulei pentru prajit</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"> se storc rosiile, ceapa, fasolea verd si se amesteca totul, se fac chiftele cu ajutorul a 2 linguri, daca mai e nevoie de faina mai punem putin, sa se lege-</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><br /></div><div dir="auto" style="animation-name: none; color: black; transition-property: none;"><b><span style="color: red; font-family: inherit;">English </span></b></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">Ingredients :</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">1 cup seeded and diced tomato plums</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">1/2 cup green beans boiled and diced</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">1/2 grated onion</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">1 chopped green onion</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">2 spoons chopped parsley</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">5 basil leaves chopped</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">1 teaspoon mint chopped</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">1 spoon baking powder </span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">1/2 cup all purpose flour</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">1 spoon bread crumbs </span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">salt</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">oil </span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">Drain the tomatoes with salt in a sieve. Use a cheesecloth to squeeze out the liquid from the onion and green beans. Everything should be as dry as possible.</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">Mix all the ingredients and use two spoons to shape the fritters. Fry until gold in hot oil.</span></div></div>Cristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.comtag:blogger.com,1999:blog-1142469616751241620.post-51830673045756194542022-11-10T08:07:00.004+01:002022-11-18T19:29:17.214+01:00Torta di noci - Prajitura cu nuci - Walnut slab pie<p><span style="font-family: inherit;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrSs7jEICr1QhiKGbsYx1fey-3Pb5QwSiXca5VE2VFCrD8AN_yqGmgvWHoKtXvRMM-OZIB3RAkcsQd0KgRJUaNWzocp9TlgiroNVAz_c4xEoFPxJCLq14sjyRsYfxohnwAKNSzuOhFcSUv9ALv1VwCxZXxS9ctNkVdY2Ena90ax1G9Q9Uixgl0sySsw/s960/2020gh1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrSs7jEICr1QhiKGbsYx1fey-3Pb5QwSiXca5VE2VFCrD8AN_yqGmgvWHoKtXvRMM-OZIB3RAkcsQd0KgRJUaNWzocp9TlgiroNVAz_c4xEoFPxJCLq14sjyRsYfxohnwAKNSzuOhFcSUv9ALv1VwCxZXxS9ctNkVdY2Ena90ax1G9Q9Uixgl0sySsw/w300-h400/2020gh1.jpg" width="300" /></span></a></div><span style="font-family: inherit;"><br /></span><p></p><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Ingredienti </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">sfoglia :</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">330 gr farina</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">270 gr burro</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">6 cucchiai latte </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">ripieno:</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">7 uova </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">240 gr zucchero</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">200 gr noci </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">3 cucchiai rom </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><br /></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Impastate bene, lasciate riposare nel frigo e preparate il ripieno.</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Frullate i tuorli con lo zucchero molto bene, aggiungete la frutta secca e il rum e mescolate tutto con un cucchiaio e per ultimo gli albumi montate a neve.</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">L'impasto diviso in 2 pezzi, stendete una sfoglia sottile, versate il ripieno a cucchiaiate e livellate, stendete la seconda sfoglia sopra e bucherellate con la forchetta qua e là. </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Infornate a 180°C per 30 minuti, fate la proba stecchino, il ripieno deve essere asciutto.</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Tagliate il dolce freddo a rettangoli. </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="color: red; font-family: inherit;"><b>romana</b></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">ingrediente </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">aluat : </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">330 gr faina</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">270 gr unt</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">6 linguri lapte</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">umplutura:</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">7 oua </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">240 gr zahar</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">200 gr nuci macinate </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">3 linguri rom </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">faceti un aluat pe care il lasati la rece in frigider cat pregatiti umplutura si se incalzeste cuptorul. </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Bateti galbenusurile spuma cu zaharul, adaugati nucile si romul si amestecati cu lingura iar la sfarsit albusurile batute spuma. </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Intindeti o foaie din jumatate de aluat, peste ea puneti cu lingura umplutura si nivelati, acoperiti cu a doua foaie pe care o intepati cu furculita.</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Coaceti la 180°C 30 min , faceti si proba cu scobitoarea, umplutura trebuie sa fie uscata. </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Taiati prajitura rece in dreptunghiuri, presarati zahar pudra.</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfhKz9rbOuSWJa2BJANTFSowBs3rXyUU2M1OI4rdR3ZKFyq7lwtI0dZ-GZu6E3XIH294jRCozvs2IYj6WBbpu2m6dK7mI9hJQkjaVnbUV4B5z-OTE8N4LPBYjuOhzPLhSuqJWZHOfVf4KsI_cDlRID4_UvFC2QqnI6HUwXanvy4LLipL4DafoQTv-mvg/s960/2020.12.12%20praji3.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfhKz9rbOuSWJa2BJANTFSowBs3rXyUU2M1OI4rdR3ZKFyq7lwtI0dZ-GZu6E3XIH294jRCozvs2IYj6WBbpu2m6dK7mI9hJQkjaVnbUV4B5z-OTE8N4LPBYjuOhzPLhSuqJWZHOfVf4KsI_cDlRID4_UvFC2QqnI6HUwXanvy4LLipL4DafoQTv-mvg/w300-h400/2020.12.12%20praji3.jpg" width="300" /></span></a></div><span style="font-family: inherit;"><br /></span><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><b><span style="color: red; font-family: inherit;">english</span></b></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">ingredients:</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">pastry</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">330 gr all purpose flour</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">270 butter</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">6 tablespoon milk </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">filling</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">7 eggs </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">240 gr sugar</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">200 gr grind walnuts </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">3 tablespoons Rom </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">powdered sugar </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">Knead flour with soft butter and milk and let it rest in fridge. </span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">Prepare the filling, beat the yolks with sugar until very smooth, add walnuts and rum and mix with a spoon. At the end add the whipped egg whites. </span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">Cut pastry in two, roll out the first one on the bottom of the oven pan, cover with the walnuts filling and roll out the second pastry and sit in top of the walnuts. Poke the pastry with a fork.</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">Bake at 180°C 30 min ( make the toothpick test, the filling should be dry) </span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">Let it cool before sprinkle powdered sugar and cutting in pieces. </span></div></div>Cristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.comtag:blogger.com,1999:blog-1142469616751241620.post-21623529662148039332022-11-08T09:36:00.001+01:002022-11-18T19:28:28.640+01:00Julia's Child Pommes Anna ?.. not really but they're vegan, fast and amazing <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwwBfbYQmz9q9RNJcV2aZc5g_oCB_OvIkXRn7CCfDPv2Vg-kLtDnUxl5sb5tdw1vy1u_lv2cgV0QTuFh8TIelXBnicpqHF9boxhhVlQAewnozuSB92lmVkdsqXpbQ_upMX6oM45gP9LepCLR2XL1XflekVgO-jkhgmJF0OnWvO91QQGUsUsUaw3uZrXg/s2048/cartofi%20scris.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwwBfbYQmz9q9RNJcV2aZc5g_oCB_OvIkXRn7CCfDPv2Vg-kLtDnUxl5sb5tdw1vy1u_lv2cgV0QTuFh8TIelXBnicpqHF9boxhhVlQAewnozuSB92lmVkdsqXpbQ_upMX6oM45gP9LepCLR2XL1XflekVgO-jkhgmJF0OnWvO91QQGUsUsUaw3uZrXg/w480-h640/cartofi%20scris.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-a8nuXsE7dH7lvZAr1tmUAeOwt29hJLupG463BlPDRIv4yCFsdEzvUaLHp7usDmQioINBhr3DUhG3Z8-OBVUtLfUzUwUb4ZN3FnRt3yC24oBTuPxxSoPk6MSch_05uxUnlfrJy3y0xxrZGqVoiy2o5xrh19JU4zUsdzLivs-6ZdzEbjF0-truPrAGw/s2048/felie%20scris.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-a8nuXsE7dH7lvZAr1tmUAeOwt29hJLupG463BlPDRIv4yCFsdEzvUaLHp7usDmQioINBhr3DUhG3Z8-OBVUtLfUzUwUb4ZN3FnRt3yC24oBTuPxxSoPk6MSch_05uxUnlfrJy3y0xxrZGqVoiy2o5xrh19JU4zUsdzLivs-6ZdzEbjF0-truPrAGw/w400-h300/felie%20scris.jpg" width="400" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">La classica ricetta di patate Anna di Julia Child sono le patate sbucciate e affettate molto sottili, non lavate perché ci serve il loro amido, adagiate nella teglia, unte di burro fuso e cotte nel forno. Al esterno risultano molto croccanti e al interno morbidissime. </div><p></p><p>Per questa ricetta ho usato le patate affettate, ho aggiunto meno di un cucchiaino di fecola di patate solo per spolverarle e mescolarle bene. Aggiungere sale e se vi piace anche pepe e abbiamo finito gli ingredienti principali .</p><p>In una padella unta di olio mettiamo le patate a strati intersecandole leggermente e aggiungendo fino a 3 strati. Sul fuoco medio basso, con la padella coperta per quasi 15 minuti o quanto basta, verifichiamo se le patate sono cotte, diventate morbide e soltanto allora mettiamo un coperchio con il diametro più piccolo o un piatto come per le frittate e facciamo girare le patate per poi cuocerli ancora 10 minuti o quanto basta. </p><p>Ho preparato questa ricetta il 28 aprile 2021 e da allora ancora più volte perché molto facile, veloce e buonissima.. Il 7 dicembre ho provato invece alternando fette di patate con fette di zucca seguendo la stessa ricetta con meno strati. La zucca era meglio tagliarla un po' più spesa delle patate cosi non rischia di bruciacchiarsi come si vede nella foto.</p><p><br /></p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZu3PZZWZk5VexBh2mn5Ts3EnY-tsc8GNbl2nJv2FGobXn6prrrIfZ_qsR-KIyndLb3Y1MqWkjA8bIc6feYI_lcT-3yxEasy_bUlvX9z19gAWjt_kQbTXEY2XDusVeWzI-25hsRAXOBdQWgdDj7pqr2LjMhEB2RUAV9uwdyLFNpr7hUznmgJY1m0VSw/s1810/cartof%20dovleac%20scris.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1810" data-original-width="1095" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZu3PZZWZk5VexBh2mn5Ts3EnY-tsc8GNbl2nJv2FGobXn6prrrIfZ_qsR-KIyndLb3Y1MqWkjA8bIc6feYI_lcT-3yxEasy_bUlvX9z19gAWjt_kQbTXEY2XDusVeWzI-25hsRAXOBdQWgdDj7pqr2LjMhEB2RUAV9uwdyLFNpr7hUznmgJY1m0VSw/w387-h640/cartof%20dovleac%20scris.jpg" width="387" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">potato and pumpkin </td></tr></tbody></table><br /><div style="text-align: left;"> </div><div style="text-align: left;"><b><span style="color: red;">Romana </span></b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Faimoasa reteta a Juliei Child, cartofi Anna intr-o varianta de post/vegana ( fara unt) si mai rapida in tigaie. Reteta originala cere cartofi curatati de coaja, feliati foarte subtire aproape transparenti, unsi cu sare si unt topit , asezati in straturi si copti in cuptor. Rezulta la exterior crocanti si in mijloc foarte cremosi si moi . Acelasi rezultat ( evident cu alt gust, lipsa untului schimba putin gustul dar scoate in evidenta gustul cartofilor) se poate obtine si pregatindu-i in tigaie.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Am spalat si curatat de coaja cartofii si i-am feliat cu o razatoare in felii mari, intregi si foarte subtiri. Acum acesti cartofi NU TREBUIE SPALATI, trebuie sa ramana cu amidonul lor. Eu pentru cartofii pe care i-am folosit am presarat mai putin de o lingurita de amidon de cartofi ( sau faina ) pe ei si i-am amestecat si cu putina sare. Apoi intr-o tigaie antiaderenta unsa cu putin ulei se aseaza cartofii intersectandu-i putin pana acoperim fundul tigaii apoi continuam cu alt strat, eu am facut 3 straturi. Se coc la foc mediu-mic acoperiti cu capac cca 15 minute sau cat e nevoie, verificati cu o scobitoare daca sunt moi si ridicati putin cu o paleta sa vedeti daca au facut crusta. Apoi puneti ori un capac mai mic ca diametru decat tigaia ca sa acopere perfect doar cartofii sau o farfurie si rasturnati exact ca la omleta. Alte 10 minute si ar trebui sa fie gata. Verificati. Timpul nu e acelasi in functie de aragazul, tigaia si cantitatea de cartofi . </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cum aceasta reteta ne-a placut am refacut-o de mai multe ori si chiar am modificat-o alternand felii de cartofi cu felii de dovleac. In aceasta varianta amidonul sau faina este absolut obligatorie pentru feliile de dovleac care nu au amidonul lor propriu. </div><div style="text-align: left;">Am invatat insa din aceasta incercare ca feliile de dovleac trebuie sa fie taiate putin mai groase decat cele de cartofi, se coc mai repede si risca sa se "parleasca" cum s-a intamplat in cazul meu.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span style="color: red;">english</span></b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">The famous Julia's Child recipe Pommes Anna in a very easy m fast and vegan style. </div><div style="text-align: left;">Clean and peel the potatoes, slice it with a mandolin. I add extra starch ( less then 1 teaspoon ) because my potates needs it, the starch ( or flour) helps to hold the potatoes together . Add salt too. </div><div style="text-align: left;">In a pan greased with oil arrange the potato layers, starting from the center, each potato slice overlap the other one and continue building more layers ( I made three). </div><div style="text-align: left;">Cook cover with a lid, at medium heat around 15 minutes, check and if they are crispy and turn off the potatoes using a lid or a plate and cook again anoter 15 minute. They have to be crispy outside and creamy inside. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Because I like very much this recipe I tried it even using potatoes and pumkin sliced. It is better cut the pumkin slices a little bit thicker then the potatoes slices.</div><div style="text-align: left;"><br /></div>Cristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.comtag:blogger.com,1999:blog-1142469616751241620.post-57253481459892769802022-11-05T07:13:00.002+01:002022-11-18T19:27:39.865+01:00Frittelle di mela grattugiata - Gogosi din mar ras - Grated apple sweet fritters<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZAPNSSCkmfOsCp3O2DwJClss4B6hGQ7su0FzB0l_eUjjYcNZtfKOcz1XdSHyuEaz6lLIC4PeFClm4KbNd_4Ds_BKzvZ1jPg-CXw70bWy7yUt9Vh9wkK562ENj7ZIq_yySJftf-txqh-a3bD_hzCxsKEB4j8HndErwUa2WjWjecU59VImcOMqgqPqiWA/s1879/gogosi%20de%20mar%20ras%2019.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1879" data-original-width="1290" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZAPNSSCkmfOsCp3O2DwJClss4B6hGQ7su0FzB0l_eUjjYcNZtfKOcz1XdSHyuEaz6lLIC4PeFClm4KbNd_4Ds_BKzvZ1jPg-CXw70bWy7yUt9Vh9wkK562ENj7ZIq_yySJftf-txqh-a3bD_hzCxsKEB4j8HndErwUa2WjWjecU59VImcOMqgqPqiWA/w440-h640/gogosi%20de%20mar%20ras%2019.jpg" width="440" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpl1-sgGie41HNoZDdOTUuYjVuSpTjOHyvo5E8QAMJ__4ZzZc3wWmO0tDDEtjJsLqS1cmUhuHc--EKvm3IT6QtBXBTSoHCwcBTkFJv2Dtj7T340CBSUP2K1WUsg8lsxwpJPDby8Fy5mOVmBIfHJV-82KnUlDOlX08HXBpaj9SaHbU0ymHkpoXCAlaOGQ/s1739/gogosi%20de%20mar%20ras%2019%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1739" data-original-width="922" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpl1-sgGie41HNoZDdOTUuYjVuSpTjOHyvo5E8QAMJ__4ZzZc3wWmO0tDDEtjJsLqS1cmUhuHc--EKvm3IT6QtBXBTSoHCwcBTkFJv2Dtj7T340CBSUP2K1WUsg8lsxwpJPDby8Fy5mOVmBIfHJV-82KnUlDOlX08HXBpaj9SaHbU0ymHkpoXCAlaOGQ/w340-h640/gogosi%20de%20mar%20ras%2019%20(1).jpg" width="340" /></a></div><br /><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">ingredienti:</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">250 gr mela ( renetta) grattugiata</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 uovo</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 cucchiaino succo di limone </span></div><div style="text-align: left;">1 pizzico di cannella</div><div style="text-align: left;">1 pizzico di lievito per dolci</div><div style="text-align: left;">zucchero a velo vanigliato</div><div style="text-align: left;"><span style="font-family: inherit;">farina q,b,</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">olio per friggere</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Lavate, sbucciate e togliete il torsolo delle mele, grattugiatele. Aggiungete succo di limone, cannella se vi piace, la farina quanto basta per ottenere un impasto morbido ma corposo e un pizzico di lievito per dolci.</span></div><div style="text-align: left;">Con un cucchiaio mettete le frittelle a friggere da tutte le due parti nel olio caldo.</div><div style="text-align: left;">Una volta pronte togliete e farle riposare sulla carta assorbente, servite calde e spolverate con zucchero a velo. </div><div style="text-align: left;">Perfette con una crema di ricotta e zucchero.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: red;"><b>romana:</b></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">ingrediente:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">250 gr mar ( nu foarte zemos, mere de placinta) ras</div><div style="text-align: left;">1 ou</div><div style="text-align: left;">1 lingurita zeama de lamaie</div><div style="text-align: left;">scortisoara</div><div style="text-align: left;">1 varf de cutit praf de copt</div><div style="text-align: left;">faina cat este nevoie</div><div style="text-align: left;">zahar pudra cu aroma de vanilie </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Amestecati merele rase cu oul, zeama de lamaie, scortisoara, faina cat este nevoie ca sa obtinem un aluat moale dar care sa stea in lingura si praf de copt. </div><div style="text-align: left;">Le prajim in ulei fierbinte punand fiecare gogoasa pe rand cu lingura, le prajim pe ambele parti pana devin aurii si le scoatem pe hartie care absoarbe grasimea, </div><div style="text-align: left;">Servite caldute, presarate cu zahar pudra impreuna cu ricotta frecata cu putin zahar.</div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><b><span style="color: red;">english</span></b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">250 gr grated apple </div><div style="text-align: left;">1 egg</div><div style="text-align: left;">1 teaspoon lemon juice</div><div style="text-align: left;">cinnamon</div><div style="text-align: left;">a pinch of baking powder</div><div style="text-align: left;">flour </div><div style="text-align: left;">vanilla powdered sugar</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix the grated apple with the lemon juice, egg, cinnamon, flour as much is necessary to obtain a mixture that you can spoon into a pan with hot oil and fry until golden on both part. </div><div style="text-align: left;">Sift powdered sugar over the top before serving with a cream of ricotta and sugar .</div>Cristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.comtag:blogger.com,1999:blog-1142469616751241620.post-88818001706811835112022-11-01T08:47:00.001+01:002022-11-18T19:27:08.778+01:00Parmigiana ( leggera) di zucca - Pumpkin (light) parmigiana - Parmigiana de dovleac <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifiUvgsRXgz9EHQ9fIOV1IqovqyJfHxemiHebga1aYgyOPApa7WkKrKYJCi2nM6bjW_3Ho1sIe9UkRBrEqKVLQGgP7PfAiGow4qgHl4eMXha1cPT3KqxpeiUMJ0WwBhpGQH4O9cmyVdd1VnbLzosUUm-IqloaABmZWj0ET_ry0-5Si_TYEnddbV9swNw/s2000/zucca%20parmiggiana%202020Collage%20(1).jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" data-original-height="2000" data-original-width="2000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifiUvgsRXgz9EHQ9fIOV1IqovqyJfHxemiHebga1aYgyOPApa7WkKrKYJCi2nM6bjW_3Ho1sIe9UkRBrEqKVLQGgP7PfAiGow4qgHl4eMXha1cPT3KqxpeiUMJ0WwBhpGQH4O9cmyVdd1VnbLzosUUm-IqloaABmZWj0ET_ry0-5Si_TYEnddbV9swNw/w640-h640/zucca%20parmiggiana%202020Collage%20(1).jpg" width="640" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">foto: 27 ottobre 2020</span></td></tr></tbody></table><span style="font-family: inherit;"><br /></span><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Non ci sono quantità e nemmeno la scelta del formaggio anche se io ho usato la caciotta a cubetti e un caciocavallo grattugiato, era quello che avevo nel frigo. </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"> </span></div><div style="text-align: left;"><span><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;">Zucca Butternut sbucciata e tagliata a fette sottili</span></span></div><div style="text-align: left;"><span><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;">sale</span></span></div><div style="text-align: left;"><span><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;">farina </span></span></div><div style="text-align: left;"><span><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;">burro</span></span></div><div style="text-align: left;"><span style="font-family: inherit;">Parmigiano</span></div><div style="text-align: left;"><span style="background-color: white; font-family: inherit;">caciotta o altro formaggio a fette</span></div><div style="text-align: left;"><span style="background-color: white; font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="background-color: white; font-family: inherit;">Si pulisce la zucca, sbucciata e svuotata e si taglie a fettine molto sottili quanto basta per coprire 3 volte la superficie della teglia. ( Faremo 3 stratti di zucca )</span></div><div style="text-align: left;"><span style="background-color: white; font-family: inherit;">Le fette di zucca si salano e si infarinano</span></div><div style="text-align: left;"><span style="background-color: white; font-family: inherit;"><span>Mettiamo nella teglia imburrata un stratto di fette di zucca infarinate ,spolverate </span>parmigiano<span>, uno stratto di formaggio a vostra scelta ( cubetti di caciotta, fette di un formaggio che si scioglie facilmente, a cucchiaiate formaggi tipo Gorgonzola che a me piace moltissimo, un formaggio grattugiato o quello che vi piace e pensate che va benne con la zucca).</span></span></div><div style="text-align: left;"><span style="font-family: inherit;">Continuammo con un altri stratto di zucca, formaggio e<span style="background-color: white;"> l'ultimo sarà uno stratto di fette di zucca solo spolverate con Parmigiano e fiocchi di burro.</span></span></div><div style="text-align: left;"><span style="background-color: white; font-family: inherit;"><span>Coprite la teglia con la carta da forno o alluminio e infornate a 180°C per 20 minuti, togliete la carta e lasciate ancora a cuocere quanto basta per essere pronta e </span>diventare<span> dorata.</span></span></div><div style="text-align: left;"><span style="background-color: white;"><span style="font-family: inherit;">Lasciate riposare alcuni minuti prima di servirla. E molto buona anche fredda, temperatura ambiente.</span></span></div><div style="text-align: left;"><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white;"><span style="color: red; font-family: inherit;"><b>romana</b></span></span></div><div style="text-align: left;"><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; font-family: inherit;">Dovleac ( al meu era butternut) curatat de coaja si seminte, taiat felii cat mai subtiri, sarate si apoi trecute prin faina. </span></div><div style="text-align: left;"><span style="background-color: white; font-family: inherit;">Ungem o tava cu untm asezam un strat de felii de dovleac, un strat de branza ( una care sa se topeasca , cascaval feliat subtire ori Gorgonzola sau alta branza cremoasa care sa se topeasca pusa cu lingura ici colo, ori cascaval ras ) impreuna cu parmezan ras presarat sicontinuam cu alt strat de felii de dovleac si iar tot asa pana terminam cu ultimul strat de dovleac presarat cu parmezan ras si cateva bucatele de unt mici cat o aluna.</span></div><div style="text-align: left;"><span style="background-color: white; font-family: inherit;">Acoperim cu hartie de copt sau aluminiu si coacem la 180° C 20 minute apoi scoatem hartia si mai lasam la cuptor cat e nevoie sa fie coapta, aurie.</span></div><div style="text-align: left;"><span style="background-color: white; font-family: inherit;">Lasati sa se odihneasca putin dupa ce o scoateti din cuptor si pana o serviti. Dar, este la fel de buna si calda dar si rece, la temperatura camerei,</span></div><div style="text-align: left;"><span style="background-color: white; font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="background-color: white; color: red; font-family: inherit;"><b>english</b></span></div><div style="text-align: left;"><span style="background-color: white; font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="background-color: white; font-family: inherit;">Butternut pumpkin sliced very thin, salted and floured. </span></div><div style="text-align: left;"><span style="background-color: white; font-family: inherit;">Cover a buttered oven tray with pumpkin slices overlapping slightly, spread cheese ( cubes, slices, crumbled or spoon size dollops of a cream cheese ). Repeat the layers until the last pumpkin slices sprinkle only with Parmesan cheese and some pieces of butter.</span></div><div style="text-align: left;"><span style="background-color: white; font-family: inherit;">Bake at 180°C for 20 minutes cover with parchment, remove it and let it bake until ready and golden. </span></div><div style="text-align: left;"><span style="background-color: white; font-family: inherit;">Let it rest few minutes before serve it. But it is very good at room temperature also</span></div>Cristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.comtag:blogger.com,1999:blog-1142469616751241620.post-33817272266960574742022-10-31T13:58:00.002+01:002022-11-18T19:25:48.887+01:00Necci o Ciacci - Tuscan chestnut flour crepes - Clatite toscane din faina de castane umplute cu ricotta<div style="text-align: left;"><span style="font-family: inherit;"> </span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLwcfH96SHf8KgG4OeSqDMl1yED94os-ZhRIAglsFj8JufP27OKEOVZ-SIEXn9uXq8uJhNLc-Dd5TjPtlmnatDTumnkws4BXJYJ1_Yq9EPbdrac8VFJIdHw8gecdfGcddLT4u_Vl9W38le9_EsR8cngNrjEpXr_xyHMaUAYsjPdrGVQG-QVSfV49iYbg/s4000/IMG_7261SCRIS%20NECCI.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="4000" data-original-width="2666" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLwcfH96SHf8KgG4OeSqDMl1yED94os-ZhRIAglsFj8JufP27OKEOVZ-SIEXn9uXq8uJhNLc-Dd5TjPtlmnatDTumnkws4BXJYJ1_Yq9EPbdrac8VFJIdHw8gecdfGcddLT4u_Vl9W38le9_EsR8cngNrjEpXr_xyHMaUAYsjPdrGVQG-QVSfV49iYbg/w426-h640/IMG_7261SCRIS%20NECCI.jpg" width="426" /></span></a></div><span style="font-family: inherit;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUx7eKOr0PWbarwFaRO-o4TbqTH9EWgLzrQgO5QqKb7EFr28zjY905PzT58MPgaoV6_dvpOFoE-_TmUpFEpITfTZ8Q6_x89NxAsegYehe_YC-d3tQAwmb5Bz6dOI1t3XPfv3JFNTWqJfa2qgTt5jXZ6DzcWNUlCmKimS56cNkwMRbg2YjbNih-oPEMrw/s4000/IMG_7259necco%20scris.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="4000" data-original-width="2666" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUx7eKOr0PWbarwFaRO-o4TbqTH9EWgLzrQgO5QqKb7EFr28zjY905PzT58MPgaoV6_dvpOFoE-_TmUpFEpITfTZ8Q6_x89NxAsegYehe_YC-d3tQAwmb5Bz6dOI1t3XPfv3JFNTWqJfa2qgTt5jXZ6DzcWNUlCmKimS56cNkwMRbg2YjbNih-oPEMrw/w426-h640/IMG_7259necco%20scris.jpg" width="426" /></span></a></div><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Ingredienti per 5-6 ciacci/necci:</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"> 120 gr farina di castagne </span></div><div style="text-align: left;"><span style="font-family: inherit;"> 200 ml acqua </span></div><div style="text-align: left;"><span style="font-family: inherit;"> </span></div><div style="text-align: left;"><span style="font-family: inherit;">ripieno:</span></div><div style="text-align: left;"><span style="font-family: inherit;"> ricotta</span></div><div style="text-align: left;"><span style="font-family: inherit;"> zucchero</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">miele facoltativo</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Mescoliamo bene la farina di castagne con l'acqua, senza grumi e prepariamo delle crepes sulla padella molto calda e oleata.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Farcite i ciacci con la ricotta ( mescolata con un po' di zucchero). Il miele lo aggiungete a filo sopra alla fine se vi piace.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><b><span style="color: red; font-family: inherit;">romana </span></b></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">pentru 5-6 clatite :</span></div><div style="text-align: left;"><span style="font-family: inherit;">120 gr faina de castane </span></div><div style="text-align: left;"><span style="font-family: inherit;">250 ml apa </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">umplutura :</span></div><div style="text-align: left;"><span style="font-family: inherit;">ricotta cu zahar</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">miere optional</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Amestecam faina cu apa foarte bine ca sa nu aiba cocoloase, si coacem clatitele pe tigaia unsa cu ulei si foarte fierbinte cate 2 minute cca pe fiecare parte. <u>Nu trebuie sa fie subtiri ci mai grosute. </u></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Umplem clatitele cu ricotta frecata cu o zaharul dupa gustul vostru mai dulce sau mai putin dulce si le rulam doar putin, daca vrem adaugam putina miere deasupra.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="color: red; font-family: inherit;"><b>english</b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">ingredients for 5 -6 crepes </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">120 gr chestnut flour</span></div><div style="text-align: left;"><span style="font-family: inherit;">250 ml water</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">ricotta+sugar </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">honey optional</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Mix chestnut flour with water to obtain a fluid mixture ( not too fluid as for the normal crepes but a little bit thick ). Cook on a oiled and very hot pan around 2 minutes each part.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Spread them with ricotta mixed with a little bit of sugar and roll it up. Drizzle honey if you want.</span></div>Cristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.comtag:blogger.com,1999:blog-1142469616751241620.post-52701905994198496502022-10-29T07:00:00.001+02:002022-10-29T07:00:00.189+02:00Frittata vegan di farina di ceci con zucca - Omleta vegan din faina de naut cu dovleac - Vegan omelette with chickpeas flour and pumpkin <div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5jGQspCUwT7pz4ptzSLb3Nd8yXsUdXWowmlYKo_XS_4Tz_H3KeXmAu7EPL253_TI7IFxDwY36z1vuUtRxSpsUkEdHtM2EyCnlC3AflCr0XqRaUeJlfsvg59gYKtmp7aGmE8viZwvX05ALEY6v6UCHob2vj2dbzGTukBTWkHPFhjkLPpm2FzAun5q5RA/s1190/cu%20dovleac%20telefondscris.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1190" data-original-width="922" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5jGQspCUwT7pz4ptzSLb3Nd8yXsUdXWowmlYKo_XS_4Tz_H3KeXmAu7EPL253_TI7IFxDwY36z1vuUtRxSpsUkEdHtM2EyCnlC3AflCr0XqRaUeJlfsvg59gYKtmp7aGmE8viZwvX05ALEY6v6UCHob2vj2dbzGTukBTWkHPFhjkLPpm2FzAun5q5RA/w496-h640/cu%20dovleac%20telefondscris.jpg" width="496" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGNEuOV5BGugI3EdLb-CMESctqQQsAvbxmPB6eN3icDFa-wq9ujc039XLBjko5U5Edyw7SlzIDiC6Z7vL1HmGaRofxYnS2Swb3VjnCVI4GJtCLETSNOgxU6mYawY73YjJKFVIQwNFK-DJxlhvEGPR-86qE3DlliDQxaAHti2WUS5ldBzGSSiTmU-mTJQ/s3435/IMG_7252scris.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3435" data-original-width="2666" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGNEuOV5BGugI3EdLb-CMESctqQQsAvbxmPB6eN3icDFa-wq9ujc039XLBjko5U5Edyw7SlzIDiC6Z7vL1HmGaRofxYnS2Swb3VjnCVI4GJtCLETSNOgxU6mYawY73YjJKFVIQwNFK-DJxlhvEGPR-86qE3DlliDQxaAHti2WUS5ldBzGSSiTmU-mTJQ/w496-h640/IMG_7252scris.png" width="496" /></a></div><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: inherit;">Zucca ( 4 cucchiai di zucca grattugiata ) *</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 bicchiere ( 90 gr) farina di ceci</span></div><div style="text-align: left;"><span style="font-family: inherit;">250 ml acqua </span></div><div style="text-align: left;"><span style="font-family: inherit;"> sale, pepe</span></div><div style="text-align: left;"><span style="font-family: inherit;"> olio per oleare la teglia</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"> facoltativo aggiungere </span>cipolla tritata (o cipollotto solo la parte verde o solo la parte bianca ); erba cipollina; curry; curcuma; coriandolo ; salvia; paprika affumicata; </div><div style="text-align: left;"><br /></div><div style="text-align: left;">* la zucca grattugiata, poco salata e lasciata alcuni minuti a riposare per poi strizzarla bene e togliere il liquido in eccesso </div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Mescolate tutto e lasciate a riposare un paio d'ore ( anche per una mattina o una notte ). </span></div><div style="text-align: left;">In una padella ( diametro 28 cm ) scaldata molto bene e unta di olio cuocete la frittata a fuoco medio basso, con il coperchio per 15 minuti o quanto basta per staccarsi dalla padella. Girate la frittata e cuocete altri 8-10 minuti o quanto serve per essere pronta. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: red;"><b>romana :</b></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">dovleac crud, ras 4 linguri pline *</div><div style="text-align: left;">1 pahar ( 90 gr) cu faina de naut</div><div style="text-align: left;">250 ml apa rece </div><div style="text-align: left;">sare, piper </div><div style="text-align: left;">ulei ca sa ungem tigaia</div><div style="text-align: left;"><br /></div><div style="text-align: left;">optional puteti adauga la alegere sau combinand dupa gusturile personale : ceapa tocata marunt sau taiata solzisori; ceapa verde ; ceapa ciorii; curry; turmeric; salvie; boia afumata; fulgi de ardei iute uscat; etc...</div><div style="text-align: left;"><br /></div><div style="text-align: left;">*dovleacul crud, ras si sarat il lasam sa se odihneasca apoi il stoarcem si il amestecam impreuna cu faina de naut, apa si restul ingredienteìor. Lasati sa se odihneasca cateva ore, chiar si o noapte in frigider sau intr.un loc racoros. </div><div style="text-align: left;">Incalziti foarte bine o tigaie de 28 cm si o ungeti cu ulei, varsati compozitia si lasati la foc mediu spre mic acoperita cu capac 15 minute sau cat este nevoie ca sa se dezlipeasca usor de tigaie. O rasuciti si o mai coaceti minim 8-10 minute sau cat este nevoie, tot acoperit . </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span style="color: red;">english :</span></b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">4 spoons raw grated pumpkin *</div><div style="text-align: left;">90 gr chickpeas flour </div><div style="text-align: left;">1 1/4 cups water ( 250 ml) </div><div style="text-align: left;"> salt, peper</div><div style="text-align: left;">oil to grease the pan</div><div style="text-align: left;"><br /></div><div style="text-align: left;">optional we can to add some of this ingredient : onion, spring onion, sage, curry, curcuma, smoked paprika ...</div><div style="text-align: left;"><br /></div><div style="text-align: left;">* raw pumpkin, grated, sightly salted, let it rest few minutes and then squeeze all the liquid with your hand or using a cheese cloth</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix all the ingredients and let it to rest few hours ( or all the night long). In a very hot oil pour the mix and cook cover with a lid, at medium-low heat for 15 minutes or until if you shake the pan or check with a spatula to ensure the bottom of the omelette is solidified, now use a plate or a lid to flip the omelette.</div><div style="text-align: left;">Cook for another 8-10 minutes or until it is ready.</div>Cristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.comtag:blogger.com,1999:blog-1142469616751241620.post-26232891121942501352022-10-28T07:20:00.001+02:002022-11-18T19:24:46.528+01:00Polpette greche di pomodori - Chiftele grecesti din rosii - Greek Tomato fritters (Ντοματοκεφτέδες)<div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4HN4WTG5G_D_oPswuXwt_lZSyUvNbwGraA2lmEVkLl2FA3XxCecvx5PbyQnm6nCp_cWDxq1MZyTZNfgVpZcksQu580XmEXCiUy9_xDYpdXi_D6z-Q-tZBEORinYSS1KYj9Z6_IqpLqnz6_57VpDdWuQgNnLXgDmMvjIvzC1XL_C5fypmoJTmfGeSwg/s2000/chiftyelecolagescris.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="2000" data-original-width="2000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4HN4WTG5G_D_oPswuXwt_lZSyUvNbwGraA2lmEVkLl2FA3XxCecvx5PbyQnm6nCp_cWDxq1MZyTZNfgVpZcksQu580XmEXCiUy9_xDYpdXi_D6z-Q-tZBEORinYSS1KYj9Z6_IqpLqnz6_57VpDdWuQgNnLXgDmMvjIvzC1XL_C5fypmoJTmfGeSwg/w640-h640/chiftyelecolagescris.jpg" width="640" /></span></a></div><span style="font-family: inherit;"><br /></span><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: center; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Ingredienti:</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1 cup pomodori tagliati nel lungo, tolti i semi e solo la polpa tagliata a cubetti e lasciati con un po' di sale a perdere l'acqua </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1 zucchina piccola grattugiata e schiacciata per perdere l'acqua (1/2 cup)</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1/2 cipolla grattugiato o tagliato finemente</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1 cipollotto piccolo solo la parte verde, tagliato finemente</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">2 cucchiai prezzemolo verde tritato</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">5 foglie di basilico tritato</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1 cucchiaino menta tritata</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1 cucchiaio lievito per dolci ( o torte salate)</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1/2 cup farina </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1 cucchiaio pangrattato </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Mescolare tutto molto bene, fare le polpette con 2 cucchiai e friggere nel olio bollente.</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Sono venute 18 pezzi con questa quantità </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQ5vVNltR89BoA3OKw3NfHCwzo2Z34uFA3ks8TCyO9wASAYWPTkWov8uZbvzoiqI_hN_ee9Q3BpiGCkR6340Hpk6LQl3NK_vK1l2G-u-Qg9K-BS_pdH6YoPhLoX6JnLK60ezRhqpXwv6Nu1YxbwqBSWEnETqmmYHS_b1GTMa__3PWeDETjhsW_PCbXA/s2048/chiftelescris.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQ5vVNltR89BoA3OKw3NfHCwzo2Z34uFA3ks8TCyO9wASAYWPTkWov8uZbvzoiqI_hN_ee9Q3BpiGCkR6340Hpk6LQl3NK_vK1l2G-u-Qg9K-BS_pdH6YoPhLoX6JnLK60ezRhqpXwv6Nu1YxbwqBSWEnETqmmYHS_b1GTMa__3PWeDETjhsW_PCbXA/w480-h640/chiftelescris.jpg" width="480" /></span></a></div><span style="font-family: inherit;"><br /></span><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><b><span style="color: red; font-family: inherit;">Romana </span></b></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Ingrediente:</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1 cup de rosii taiate pe lungime, scos miezul si pastrata doar pulpa pe care o taiem in cuburi mici si o lasam cu sare sa scurga bine</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1 dovlecel mic ( 1/2 cup) ras si scurs bine in pumn la fel ca si rosiile</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1/2 ceapa rasa sau tocata foarte fin</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1 ceapa verde doar partea verde</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">2 linguri patrunjel verde tocat</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">5 frunze de busuioc taiate marunt</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1 lingurita de menta tocata </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1 lingura praf de copt</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1/2 cup faina</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1 lingura pesmet</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"> ulei pentru prajit</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"> se storc rosiile, ceapa, dovlecelul foarte bine in tifon, se amesteca totul si se fac chiftele cu ajutorul a 2 linguri, daca mai e nevoie de faina mai punem putin, sa se lege-</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Prajim in ulei fierbinte. Mie mi-au iesit 18 bucati </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; text-align: left; transition-property: none; white-space: pre-wrap;"><b><span style="color: red; font-family: inherit;">English </span></b></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Ingredients :</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1 cup seeded and diced tomato plums</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1/2 gratted zucchini</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1/2 gratted onion</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1 chopped green onion</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">2 spoons chopped parsley</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">5 basil leaves chopped</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1 teaspoon mint chopped</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1 spoon baking powder </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1/2 cup all purpose flour</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">1 spoon bread crumbs </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">salt</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">oil </span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Drain the tomatoes with salt in a sieve. Use a cheesecloth to squeeze out the liquid from the zucchini and onion. Everything should be as dry as possible.</span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; text-align: left; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Mix all the ingredients and use two spoons to shape the fritters. Fry until gold in hot oil.</span></div>Cristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.comtag:blogger.com,1999:blog-1142469616751241620.post-74303609355908667862022-10-27T07:17:00.002+02:002022-11-18T19:24:03.473+01:00Falafel di ceci - Falafel de naut - Chickpeas falafel<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjhjoh0gPd_KkfkPpwNd28BPdjQwRC-glcMW2fw8336H8ixgi4w2csUSTBWWv_Re0kNpKuYD3J7_E9Omgy2kZb78PLYsgbE7h8b-msIo3W9-wuqJzbRHVgMoLznIcCC-MeCQ0AxF3leFlg8dJ2fT_8bJjodG3CQZUdw1jr5gspUFk8zy8BbQzeiJx5VQ/s960/09.2021%20falafel2scris.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjhjoh0gPd_KkfkPpwNd28BPdjQwRC-glcMW2fw8336H8ixgi4w2csUSTBWWv_Re0kNpKuYD3J7_E9Omgy2kZb78PLYsgbE7h8b-msIo3W9-wuqJzbRHVgMoLznIcCC-MeCQ0AxF3leFlg8dJ2fT_8bJjodG3CQZUdw1jr5gspUFk8zy8BbQzeiJx5VQ/w480-h640/09.2021%20falafel2scris.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIMELidctvlKYHzPM-bIwMh51a4VRp9_lNbr5Lg7GFys7SMa4pAgf7W7sMB5-vhS65EvIHfZOGosgfrh3D6QgRZRuodSwDNGjzyXzA1XwoTiopX5FOn36NMEk_jkC-Zdskm_jVuEt4sP-WbmrfFENKH4VLwhJ_P4-dR3eITi9pFipI0t-TAf1Tr_vb3A/s960/09.2021%20falafel%20scris1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIMELidctvlKYHzPM-bIwMh51a4VRp9_lNbr5Lg7GFys7SMa4pAgf7W7sMB5-vhS65EvIHfZOGosgfrh3D6QgRZRuodSwDNGjzyXzA1XwoTiopX5FOn36NMEk_jkC-Zdskm_jVuEt4sP-WbmrfFENKH4VLwhJ_P4-dR3eITi9pFipI0t-TAf1Tr_vb3A/w480-h640/09.2021%20falafel%20scris1.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ1m1HWALLN15VAZaRzC96nYpGd76YNoZeyq-mTxBj2uw037Er_b_N7mQvmRxSkKhiNgdfLUUGKtonXwVladWLTG9lT6E499pnOBLQhcjT-HBYICTrHQoRGJeopo4PsyQEdW6pKrCvlDcVSGw7Lf_iLrkKGmW2r6vCbLQ3Ro8jBNyOeQsLbBIXW_t-Vw/s960/09.2021%20falafelnaut%20scris%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ1m1HWALLN15VAZaRzC96nYpGd76YNoZeyq-mTxBj2uw037Er_b_N7mQvmRxSkKhiNgdfLUUGKtonXwVladWLTG9lT6E499pnOBLQhcjT-HBYICTrHQoRGJeopo4PsyQEdW6pKrCvlDcVSGw7Lf_iLrkKGmW2r6vCbLQ3Ro8jBNyOeQsLbBIXW_t-Vw/w480-h640/09.2021%20falafelnaut%20scris%203.jpg" width="480" /></a></div><br /> <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOwQyHUEvSXc6R-lQOgxdVGjPV5ffDth_VAmzhixuH_rmG3Tl3gbAXAHLlWQlyWBBhbjFTlUbSujvzFtDW4blirFjl5V4YdJOxdQHD78GbUrCbpLWCgN3J-FHMBl8Mm3MajW2HPcsOlgveFLmO0CqkbjiSiAyRqqdjSZskIHB1DpdCafPwepGnaRH1Q/s2048/oct%202022scris.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="982" height="776" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOwQyHUEvSXc6R-lQOgxdVGjPV5ffDth_VAmzhixuH_rmG3Tl3gbAXAHLlWQlyWBBhbjFTlUbSujvzFtDW4blirFjl5V4YdJOxdQHD78GbUrCbpLWCgN3J-FHMBl8Mm3MajW2HPcsOlgveFLmO0CqkbjiSiAyRqqdjSZskIHB1DpdCafPwepGnaRH1Q/w372-h776/oct%202022scris.jpg" width="372" /></a></div><br /><p></p><div><br /></div><div><div><span style="font-family: inherit;">Ceci ammollati per 24 ore ( in frigo ) scolate e frullate molto bene con 1 cipolla, 1 manciata di prezzemolo verde, sale, pepe, aglio ( facoltativo ), bicarbonato, cumino e coriandolo in polvere, un po' d'acqua se serve o un po' di farina di ceci o quinoa o anche farina 00 se non avete altra. Dovete ottenere un composto morbido pero non troppo liquido e non troppo secco con quale formare delle polpette. </span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">Friggere nel olio le polpette ( o cuocere nella teglia nel forno sulla carta da forno )</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="color: red; font-family: inherit;"><b>romana </b></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">Naut uscat tinut la inmuiat 24 ore in frigider, scurs de apa si mixat in robot cu 1 ceapa, 1 legatura de patrunjel verde, sare, usturoi ( dupa gust), un pic de bicarbonat, chimen si coriandru macinat, daca e nevoie adaugati putina apa sau putina faina de naut sau de quinoa sau faina alba daca doar asta aveti, Nu exista cantitati fixe, falafel se face la ochi, din experienta si dupa gustul fiecaruia, compozitia obtinuta nu trebuie sa fie nici prea umeda si nici foarte uscata, trebuie sa ne fie usor sa formam chiftelute care sa nu se sfarame, imprastie. </span></div><div><span style="font-family: inherit;">Le tavalim daca vrem prin susan si le prajim in ulei sau in cuptor pe tava cu hartie de copt ( in varianta mai " de dieta" ). </span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">Putem sa congelam intr-o punga compozitia de falafel FARA sa adaugam bicarbonatul, chimenul si coriandrul .. Le vom adauga cand il dezghetam si incepem sa pregatim chiftelutele. </span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="color: red; font-family: inherit;"><b>english </b></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">Soak the chickpeas for 24 hours in fridge. Drain and mix in the food processor with onion, fresh parsley, salt, garlic, baking powder, cumin and coriander powder to obtain a thick paste, if too thick add a little water, or if too creamy add a little chickpeas or quinoa flour . Made with wet hands little balls and fry in hot oil or in the oven </span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">You can frozen the falafel mix without baking powder, cumin, coriander in a zip bag. </span></div></div><div><br /></div><div><br /></div><div><a href="https://lacucinadicrista.blogspot.com/2022/03/falafel-di-piselli-secchi-falafel-din.html" target="_blank">Falafel di piselli secchi - Falafel de mazare uscata - Split peas falafel</a></div><div><a href="https://lacucinadicrista.blogspot.com/2022/02/falafel-di-fave-secche-falafel-din-bob.html" target="_blank">Falafel di fave secche - Falafel din bob uscat decorticat - Fava beans falafel</a></div><div><a href="https://lacucinadicrista.blogspot.com/2022/03/falafel-di-lenticchie-rosse-falafel-din.html" target="_blank">Falafel di lenticchie rosse secche - Falafel de linte rosie uscata - Red lentils falafel</a></div>Cristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.comtag:blogger.com,1999:blog-1142469616751241620.post-7698772833123091202022-10-26T07:24:00.002+02:002022-11-18T19:23:02.368+01:00Riso Legato o Ris Imbraghè <p><span style="font-family: inherit;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwK01_-W6K50y9QZbp7gw26w5P2KqQvkwdgRR-lXOv2Jzf7rBxeyNnXZDd6O7VKMakI4wSNrdKFaAQDfTKwuTOx2zNb4nKoFypnpfs8DlXFdhIbZUMRI9AD2L4SFd1-mwjUMt34bhbcIC_hlfHCRfjPnYKs05TuGGXl8oDiM-lcxrHa6stnEZ-o2_KAw/s2048/orezul%20meu1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="2048" data-original-width="1119" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwK01_-W6K50y9QZbp7gw26w5P2KqQvkwdgRR-lXOv2Jzf7rBxeyNnXZDd6O7VKMakI4wSNrdKFaAQDfTKwuTOx2zNb4nKoFypnpfs8DlXFdhIbZUMRI9AD2L4SFd1-mwjUMt34bhbcIC_hlfHCRfjPnYKs05TuGGXl8oDiM-lcxrHa6stnEZ-o2_KAw/w350-h640/orezul%20meu1.jpg" width="350" /></span></a></div><span style="font-family: inherit;"><br /></span><p></p><div style="text-align: left;"><b><span style="font-family: inherit;">ingredienti per 1 porzione </span></b></div><div style="text-align: left;"><span style="font-family: inherit;"><br />1 tazza di riso ( quasi 50 gr riso )</span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;">1 cucchiaio parmigiano grattugiato</span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;">1 punta di coltello di noce moscata in polvere</span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;">1 tuorlo </span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;">3 tazze di brodo ( o 4-5 tazze di brodo* se volete tipo una minestra )**</span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;"><br /></span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;">* brodo vegetale o di carne/ ossa di maiale </span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;">** io ho preparato la variante con 3 tazze di brodo </span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;">usate la stessa tazzina per le misure</span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;"><br /></span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;">Mettete il riso nella pentola e lo fate scaldare da solo per un paio di minuti sul fuoco medio. Versate il brodo bollente e lasciate cuocere senza coperchio fino quando il riso e cotto al dente. </span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;">In una ciotolina mescolate tuorlo con parmigiano e la noce moscata fino ad ottenere una crema. </span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;">Una volta pronto il riso prendete un cucchiaio o due di brodo della pentola con il riso e mescolate con la crema di uovo per temperarla e versate tutto nel riso. Subito spegnete il fuoco e mescolate molto bene.</span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;"><br /></span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;">Risulta un riso molto cremoso e profumatissimo</span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;"><br /></span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;">Ricetta trovata sul gruppo Ricette bolognese in Facebook </span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;"><br /></span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: red; font-family: inherit;"><b>Romana </b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;"><br /></span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;"><b>ingrediente pentru o singura portie :</b></span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;"><br /></span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;">1 ceasca mica de cafea cu orez ( cca 50 gr ) </span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;"> 1 lingura de Parmezan ras</span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;">1 galbenus de ou crud </span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;">1 varf de cutit de nucsoara macinata </span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;">3 cesti de supa fierbinte * ( sau 4-5 cesti daca vreti sa iasa mai zemos)**</span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;"><br /></span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;">* supa poate sa fie vegetala sau din oase de porc</span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;">** eu am facut varianta cu doar 3 cesti de supa </span></div><div style="text-align: left;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white;">Fiind o reteta traditionala ( </span><span style="background-color: white;">din regiunea Emilia Romagna) </span><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white;">S</span><span style="background-color: white;">e </span><span style="background-color: white;">numeste riso legato = trad. orez legat, pentru ca iese cremos, se leaga cu oul si parmezanul.</span></span></div><div><span style="font-family: inherit;"><span style="background-color: white;">Ca toate retetele vechi </span><span style="background-color: white;">fiecare familie are modul ei de a o prepara, inafara de diferenta care rezulta din cantitatea mai mica sau mai mare de lichid, deci mai zemos sau nu, diferenta principala e intre supele folosite care schimba mult gustul. In unele retete se foloseste tot oul ( albus si galbenus ) dar mie sincer imi place mai mult asa doar cu galbenus, iese mai cremos .</span></span></div><div><span style="background-color: white; font-family: inherit;"><br /></span></div><div><span style="background-color: white; font-family: inherit;">Se pregateste intai supa de oase sau vegetale dupa dorinta.</span></div><div><span style="background-color: white; font-family: inherit;">Intr.o cratita se pune doar orezul sa se incalzeasca pe foc cca 1-2 minute , acum turnam deasupra lui supa fierbinte, toata cantitatea dorita in functie de cum vrem sa rezulte ca un pilaf cum am facut eu sau mai zemos. Lasam sa se fiarba la foc mediu spre mic fara capac pana cand orezul e gata. </span></div><div><span style="background-color: white; font-family: inherit;">Acum amestecam galbenusul cu parmezanul si nucsoara ca o crema, adaugam putina supa fierbinte si amestecam bine, ca se se tempereze crema. Stingem focul ( tragem cratita cu orezul de pe aragaz) si acum turnam crema si amestecam totul foarte bine O sa rezulte un orez cremos. </span></div><div><span style="background-color: white; font-family: inherit;"><br /></span></div><div><span style="background-color: white; font-family: inherit;"><br /></span></div><div><span style="background-color: white; color: red; font-family: inherit;"><b>english </b></span></div><div><span style="background-color: white; font-family: inherit;"><br /></span></div><div><span style="background-color: white; font-family: inherit;">ingredients for 1 portion :</span></div><div><span style="background-color: white; font-family: inherit;"><br /></span></div><div><span style="background-color: white; font-family: inherit;">1/2 cup rice </span></div><div><span style="background-color: white; font-family: inherit;">1 1/2 cup broth *( or 3 cups soup if you want it less thick ) **</span></div><div><span style="background-color: white; font-family: inherit;">1 tablespoon Parmigiano cheese, gratted </span></div><div><span style="background-color: white; font-family: inherit;">1 egg yolk </span></div><div><span style="background-color: white; font-family: inherit;">a pinch of gratted nutmeg </span></div><div><span style="background-color: white; font-family: inherit;"><br /></span></div><div><span style="background-color: white; font-family: inherit;"><br /></span></div><div><span style="background-color: white; font-family: inherit;">* the broth could be vegetable or pork </span></div><div><span style="background-color: white; font-family: inherit;">** mine is with 1 1/2 cup of broth </span></div><div><span style="background-color: white; font-family: inherit;"><br /></span></div><div><span style="background-color: white; font-family: inherit;">Prepare the broth. Toast the rice alone in the pan for 1-2 minutes, pour the boiling broth and let it cook until the rice is ready. </span></div><div><span style="background-color: white; font-family: inherit;">Mix in a bowl Parmesan grated cheese with egg yolk and nutmeg and add some spoons of boiling broth to obtain a cream. </span></div><div><span style="background-color: white; font-family: inherit;">When the rice is cooked turn off the heat and add the egg, cheese cream. Mix very well and serve it.</span></div><div><br /></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">(foto din 23 martie 2022 )</span></div>Cristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.comtag:blogger.com,1999:blog-1142469616751241620.post-15822152675360894752022-10-25T10:30:00.004+02:002022-11-18T19:22:13.452+01:00Labneh or Labaneh ( strained yogurt )<div style="text-align: left;"><span style="font-family: inherit;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXVSc5lnJT6Bqe78ACAE-fKoKqZZfknuQPY_N63-6ldD0Js-IosWC3BHnwiP0gPivww62BerQVa3vlGG6McYecHWvQUz2mU_DPzPHTpNEmvg5EY8UQP8Ti_s-lOR5fdz7ggo_rdZ60ZEFFBhH2LLOHLU9wEC7nyfehR6-Xog_O56qF6gDlkHYH25HCQ/s2015/labne05text1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img border="0" data-original-height="2015" data-original-width="1511" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXVSc5lnJT6Bqe78ACAE-fKoKqZZfknuQPY_N63-6ldD0Js-IosWC3BHnwiP0gPivww62BerQVa3vlGG6McYecHWvQUz2mU_DPzPHTpNEmvg5EY8UQP8Ti_s-lOR5fdz7ggo_rdZ60ZEFFBhH2LLOHLU9wEC7nyfehR6-Xog_O56qF6gDlkHYH25HCQ/w480-h640/labne05text1.jpg" width="480" /></span></a></div><span style="font-family: inherit;"><br /></span><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Labneh e un formaggio ottenuto con lo yogurt, si mangia nei paesi del Medio Oriente, e quasi privo di grassi ed e molto buono d'estate e non solo. Si serve con del olio di olive e con za'atar, sommacco, buccia di limone grattugiata, timo, menta e con delle verdure crude e pane arabo fresco</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"> Ingredienti:</span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">yogurt intero</span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">sale</span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">menta </span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">sommacco</span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">olio di olive</span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">olive </span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Se mescola lo yogurt con un pizzico di sale e si versa nel canovaccio per preparare formaggi e si lascia per tutta la notte o anche di più a perdere tutto il liquido, sempre nel frigorifero. O se non avete questo canovaccio mettete in un colino più strati di garza </span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Con lo yogurt che adesso assomiglia a un formaggio cremoso facciamo delle palline con la mano bagnata. Sopra mettiamo i condimenti che ci piacciono , io menta e sommacco che ha un sapore tipo limone, e si versa sopra del olio di limone buono. </span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><b><span style="color: red; font-family: inherit;">romana </span></b></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Ingrediente :</span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">iaurt </span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">sare</span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">menta</span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">sumac</span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">ulei de masline</span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">masline </span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Am pus de seara iaurtul cu putina sare la scurs in tifon, trebuie sa se scurga foarte bine in frigider, sa fie un iaurt gras si nu foarte zemos, daca e nevoie il puteti lasa la scurs si 24 ore.</span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Din iaurtul care a ramas in tifon am facut bilute cu mana uda pe care le-am servit cu menta uscata, sumac, ulei de masline si masline. </span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Bilutele de iaurt se pot conserva daca le puneti intr-un borcan cu gura larga si le acoperiti cu ulei.</span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Zerul care ramane dupa ce s-a scurs iaurtul se poate folosi in alte retete, eu de exemplu l-am folosit la o paine. </span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><b><span style="color: red; font-family: inherit;">english:</span></b></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Ingredients :</span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Yogurt ( only whole milk yogurt)</span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">salt</span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">sumac</span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">mint </span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">olive oil </span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">olives </span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Pour the yogourt with a pinc of salt in the cheesecloth and let it strained for one night or until 24 hours in fridge. You'll obtain a thick, creamy cheese in the cheesecloth </span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Made with your wet hand small balls of this cheese and serve it with sumac, mint, olive oil and olives.. </span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;">Or put in a bowl and drizzle with olive oil</span></div><div dir="auto" style="animation-name: none; background-color: white; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitAA_AQeYJaBgWkeborZ2wA4M9Qh5HsEeyw9ecTwVP-HT3Ei1NJeV9fGVmXo7psjli2nMB3gbbjgzaRkHywUorI8Cw8D_o0lHFlqZubQiY961PAbgsPBsga6p3TpHtFj4kRqeX_5ntmfg6jD8EvYd2nZovGqrDOQMKayYBRhD6mimEYLKEPd97jihUzQ/s960/labne01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitAA_AQeYJaBgWkeborZ2wA4M9Qh5HsEeyw9ecTwVP-HT3Ei1NJeV9fGVmXo7psjli2nMB3gbbjgzaRkHywUorI8Cw8D_o0lHFlqZubQiY961PAbgsPBsga6p3TpHtFj4kRqeX_5ntmfg6jD8EvYd2nZovGqrDOQMKayYBRhD6mimEYLKEPd97jihUzQ/w150-h200/labne01.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYCfaQjtdnhC7exuXqVS-qFOmGAc-3tiVtyb8C5aOlvkUFKQaHZMkHYHWPLdggsuVto65oznUNMqR9JYslqyXzNpk5ZBllW_gbsJB0IJJ8wn0b9fVqU3EWzrYwEuu5IUYTq_RhnG2kZ40_HxnZq2WyLTG0YeitzWkwTq--fUImy8fI7Olz4bG0pG3B2A/s960/labne02.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="720" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYCfaQjtdnhC7exuXqVS-qFOmGAc-3tiVtyb8C5aOlvkUFKQaHZMkHYHWPLdggsuVto65oznUNMqR9JYslqyXzNpk5ZBllW_gbsJB0IJJ8wn0b9fVqU3EWzrYwEuu5IUYTq_RhnG2kZ40_HxnZq2WyLTG0YeitzWkwTq--fUImy8fI7Olz4bG0pG3B2A/w150-h200/labne02.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-md3Pncl0HaMKpWpOtURcAmdopda7JvIR1VVJd0WeugvKO6RbuRk8JEIy4ZhgXAetm10VmYJ6xl057rb_7cJgy4z2GYujp10gkkQPfKf19APnI2TOFm2_7NmKK7Z-5KXvpGghQ-0WZP2p009DAfWO5pjM3Vs9uA8kpVcF4LzAT2qy9PBFT5ShY_gAQ/s960/labne03.jpg" style="margin-left: 1em; margin-right: 1em; text-align: right;"><img border="0" data-original-height="960" data-original-width="720" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-md3Pncl0HaMKpWpOtURcAmdopda7JvIR1VVJd0WeugvKO6RbuRk8JEIy4ZhgXAetm10VmYJ6xl057rb_7cJgy4z2GYujp10gkkQPfKf19APnI2TOFm2_7NmKK7Z-5KXvpGghQ-0WZP2p009DAfWO5pjM3Vs9uA8kpVcF4LzAT2qy9PBFT5ShY_gAQ/w150-h200/labne03.jpg" width="150" /></a></span></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none; white-space: pre-wrap;"><br /></div></div>Cristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.comtag:blogger.com,1999:blog-1142469616751241620.post-18839723086844217392022-10-24T10:25:00.112+02:002022-11-18T19:21:20.627+01:00 Patate americane ( dolci) Hasselback con yogurt al curry - Cartofi Hasselback cu iaurt si curry - Hasselback sweet potates with curry yogurt <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg548I0p-U6lLSMlJRFAY_isUTHkGI7n9XAIxnkTahs_7dYCxgH8SL6FMz8Sutye82X02hMNMT6P_smBY_GcHc3Ab8ZUdieVnJ0Pq6mQZ_HEHZBBdXaCmmJiMFb43Zsj_7Bz787MXsCLNnzt4MlLjfC5dGrNg-5Mxtnb-Wj-W79gn2Nirfa_7H7zWhx9Q/s908/hasselback%20sweet%20potatoes%20script.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="908" data-original-width="719" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg548I0p-U6lLSMlJRFAY_isUTHkGI7n9XAIxnkTahs_7dYCxgH8SL6FMz8Sutye82X02hMNMT6P_smBY_GcHc3Ab8ZUdieVnJ0Pq6mQZ_HEHZBBdXaCmmJiMFb43Zsj_7Bz787MXsCLNnzt4MlLjfC5dGrNg-5Mxtnb-Wj-W79gn2Nirfa_7H7zWhx9Q/w506-h640/hasselback%20sweet%20potatoes%20script.jpg" width="506" /></a></div><p></p><h1 style="text-align: left;"></h1><h1><span style="font-size: small;"><span style="font-weight: normal;"><u>Ingredienti:</u></span></span></h1><h1><span style="font-size: small;"><span style="font-weight: normal;">per le</span> patate dolci ( americane) <br /><span style="font-weight: normal;">patate dolci/americane<br /></span><span style="font-weight: normal;">burro, olio <br /></span><span style="font-weight: normal;">sale grosso ( io uso sale dolce di Cervia)<br /></span><span style="font-weight: normal;">Le patate affettate ma non completamente, io le ho incastrato tra due spiedini di legno in modo che fermino il coltello, imburrate molto bene e spolverate di sale, adagiate sulla teglia e infornate a 200°C <br /></span><span style="font-weight: normal;"><br /></span></span></h1><h1><span style="font-size: small;"><span style="font-weight: normal;">per il </span>yogurt al curry<span style="font-weight: normal;"> <br /></span><span style="font-weight: normal;">yogurt <br /></span><span style="font-weight: normal;">curry <br /></span><span style="font-weight: normal;">succo di limone e un po' di buccia grattugiata che esalta l'aroma <br /></span><span style="font-weight: normal;">sale <br /></span><span style="font-weight: normal;">prezzemolo<br /></span><span style="font-weight: normal;">facoltativo : un pizzico di curcuma, garam masala o altro condimento a piacere se volete un yogurt più speziato<br /></span><span style="font-weight: normal;">Lo yogurt ( intero) non deve essere troppo liquido mescolato con il curry, succo e buccia di limone, sale e condimenti a gusto . <br /></span><span style="font-weight: normal;"><br /></span></span></h1><h1><span style="font-size: small;"><span style="font-weight: normal;">Servito con <a href="https://lacucinadicrista.blogspot.com/2022/02/falafel-di-fave-secche-falafel-din-bob.html" target="_blank">falafel di fave secche </a><br /></span><span style="font-weight: normal;"><br /></span></span></h1><h1><span style="font-size: small;"><span style="color: red;">Romana </span></span></h1><h1><span style="font-size: small;"><span style="font-weight: normal;">ingrediente : </span></span></h1><h1><span style="font-size: small;"><span style="font-weight: normal;">cartofi dulci /americani <br /></span><span style="font-weight: normal;">unt, ulei si sare </span></span></h1><h1><span style="font-size: small;"><span style="font-weight: normal;"><u>cartofi Hasselback</u><br /></span><span style="font-weight: normal;">Cartofi dulci sau americani pregatiti dupa tehnica inventata de bucatarul suedez <i><span face="sans-serif" style="background-color: white; color: #202122;">Leif Elisson in 1953. la Hotelul </span> Hasselbacken</i> ( vezi retete vechi si aici in blog cu cartofi obisnuiti ). <br /></span><span style="font-weight: normal;">Cartofii se taie / cresteaza dar nu pana jos, eu i-am asezat intre doua bete de frigarui de lemn dar alegeti voi ce va este comod. Se ung foarte bine cu unt moale, topit, amestecat cu putin ulei si se presara sare grunjoasa . Asezati pe tava se coc la foc destul de mare ( cca 200°C ) pana cand sunt gata.<br /></span><span style="font-weight: normal;"><br /></span></span></h1><h1><span style="font-size: small;"><span style="font-weight: normal;"><u>sosul de iaurt si curry </u><br /></span><span style="font-weight: normal;">Se amesteca iaurt gras, nu lichid, cu praf de curry, zeama si coaja rasa de lamaie, sare si frunze de patrunjel tocate iar cine vrea poate adauga si garam masala si putin turmeric/curcuma <br /></span><span style="font-weight: normal;"><br /></span></span></h1><h1><span style="font-size: small;"><span style="font-weight: normal;">Puteti servi acest sos cu <a href="https://lacucinadicrista.blogspot.com/2022/02/falafel-di-fave-secche-falafel-din-bob.html" target="_blank">falafel</a></span></span></h1><h1><span style="font-size: small;"><span style="color: red;">English:</span></span></h1><h1><span style="font-size: small;"><br /><span style="font-weight: normal;">For the <u>Hasselback sweet potates</u> , place each potato between 2 wood skewers and cut the potato <span style="background-color: white; color: #333333; font-family: Montserrat;">taking care not to slice all the way through. The skewers will help in that process.</span><span style="background-color: white; color: #333333; font-family: Montserrat;"> Melt butter and oil together and p</span><span style="background-color: white; color: #333333; font-family: Montserrat;">our all over the potatoes and sprinkle salt. Roast in the oven at 200°C until golden<br /></span></span><span style="font-weight: normal;"><span style="color: #333333; font-family: Montserrat;"><span style="background-color: white;"><u><br /></u></span></span></span></span></h1><h1><span style="font-size: small;"><span style="font-weight: normal;"><span style="color: #333333; font-family: Montserrat;"><span style="background-color: white;"><u>Yogurt with curry sauce</u> : In a bowl mix yogurt, curry, lemon zest and juice, parsley leaves, and optional garam masala, turmeric .</span></span></span></span></h1><h1><span style="font-size: small;"><span style="font-weight: normal;"><span style="color: #333333; font-family: Montserrat;"><span style="background-color: white;"><br /></span></span></span><span style="color: #333333; font-family: Montserrat;"><span style="background-color: white;"><span style="font-weight: normal;">I use to serve this dish with<a href="https://lacucinadicrista.blogspot.com/2022/02/falafel-di-fave-secche-falafel-din-bob.html" target="_blank"> falafel</a> </span></span></span></span></h1>Cristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.comtag:blogger.com,1999:blog-1142469616751241620.post-28337871917409932642022-10-22T10:11:00.003+02:002022-11-18T19:20:41.383+01:00Finocchio brasato al zafferano e hummus con dukkah - Braised soffran fennel and hummus with dukkah - Fenicul inabusit cu sofran si hummus cu dukkah<div style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; box-sizing: border-box; color: #333333; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px 0px 26px; max-width: 100%; padding: 0px; text-align: left; vertical-align: baseline;"><u><span style="font-family: inherit;"><br /></span></u></div><div style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; box-sizing: border-box; color: #333333; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px 0px 26px; max-width: 100%; padding: 0px; text-align: left; vertical-align: baseline;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirOi8WKwE17yX9iUuuv1KuKlTloiXjzIvFvblNU0RHWr86FsCi-3uf1lF-uEHM5r_59Gh3UxBXLn-uU7UmR8L4lHiJ-YpmOoYGBqOurrJ9vgs4sz22qKBqN3jFQ2-sw8YhnssHhHh9e4xyXTJpNqucK1tRhjA5abzgRoqWrykJL65PFsU--RrB-TKAgg/s960/IMG_20161107_152743%20scris.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirOi8WKwE17yX9iUuuv1KuKlTloiXjzIvFvblNU0RHWr86FsCi-3uf1lF-uEHM5r_59Gh3UxBXLn-uU7UmR8L4lHiJ-YpmOoYGBqOurrJ9vgs4sz22qKBqN3jFQ2-sw8YhnssHhHh9e4xyXTJpNqucK1tRhjA5abzgRoqWrykJL65PFsU--RrB-TKAgg/w480-h640/IMG_20161107_152743%20scris.jpg" width="480" /></span></a></div></div><div style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; box-sizing: border-box; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px 0px 26px; max-width: 100%; padding: 0px; text-align: left; vertical-align: baseline;"><span style="color: #333333; font-family: inherit;"><u> Hummus :<br /></u></span><div style="background-color: white; border: 0px; box-sizing: border-box; color: #333333; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px 0px 26px; max-width: 100%; padding: 0px; text-align: left; vertical-align: baseline;"><span style="font-family: inherit;">250 gr ceci già cotti <br /></span><span style="font-family: inherit;">un pò di acqua di cottura o solo acqua <br /></span><span style="font-family: inherit;">tahini. succo di limone, cumino e coriandolo macinato. sale ( ho usato sale dolce di Cervia)<br /></span><span style="font-family: inherit;">olio di olive ( buono) <br /></span><span style="font-family: inherit;">Frullate i ceci insieme al tahini, succo di limone, olio, un po' di acqua fino ad ottenere un composto liscio e senza grumi, semi denso. Aggiungete cumino, coriandolo e sale secondo il vostro gusto <br /></span><span style="font-family: inherit;"><u>Dukkah:<br /></u></span><span style="font-family: inherit;">Fate un po' scaldare i semi di sesamo nero in padella senza niente. Frullate / schiacciate le noci insieme ai semi di coriandolo e semi di finocchio, i semi di sesamo, sale grosso e za'atar fino quando i semi saranno tritati ma non polverizzati <br /></span><span style="font-family: inherit;"><u>Finocchio brasato<br /></u></span><span style="font-family: inherit;">Cuocete per pochi minuti i spicchi di finocchio nel burro con olio da tutte le parti. Aggiungete acqua ( o brodo vegetale) bollente, il zafferano sciolto con un po' di acqua , uvetta e sale e lasciate cuocere coperto per 20-25 minuti a fuoco medio basso o fino quando i finocchio sono cotti. Adesso togliete il coperchio, alzate la fiamma e lasciate che il liquido si restringe e i finocchi saranno soltanto velati.<br /></span><span style="font-family: inherit;">Servite i finocchi sopra il hummus spolverati con il dukkah</span></div><div style="background-color: white; border: 0px; box-sizing: border-box; color: #333333; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px 0px 26px; max-width: 100%; padding: 0px; text-align: left; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;"><br /></span><span style="font-family: inherit; font-size: small;"><span style="color: red;"><b>Romana : </b></span></span></div><div style="background-color: white; border: 0px; box-sizing: border-box; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px 0px 26px; max-width: 100%; padding: 0px; text-align: left; vertical-align: baseline;"><span style="color: #333333; font-family: inherit; font-size: small; font-weight: normal;"><u>Hummus :</u> din 250 gr de naut fiert amestecat in blender cu putina apa , ulei, sare, chimen praf, coriandru praf, tahini , zeama de lamaie ..Cantitati dupa gustul fiecaruia. Trebuie sa obtineti o crema.<br /></span><span style="color: #333333; font-family: inherit; font-size: small; font-weight: normal;"><u><br /></u></span></div><div style="background-color: white; border: 0px; box-sizing: border-box; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px 0px 26px; max-width: 100%; padding: 0px; text-align: left; vertical-align: baseline;"><span style="color: #333333; font-family: inherit; font-size: small; font-weight: normal;"><u>Dukkah :</u> este un amestec batut in piulita de condimente sau in mixer dar fara sa devina praf, trebuie sa ramana mai grosolan, sa se simta bucati mici. Se incalzesc in tigaia fara niciun fel de grasime semintele de susan ( alb, negru). Apoi se bat impreuna cu miez de nuci ( sau alune), seminte de fenicul, seminte de coriandru, za'atar si sare <br /></span><span style="color: #333333; font-family: inherit; font-size: small; font-weight: normal;"><u><br /></u></span></div><div style="background-color: white; border: 0px; box-sizing: border-box; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px 0px 26px; max-width: 100%; padding: 0px; text-align: left; vertical-align: baseline;"><span style="color: #333333; font-family: inherit; font-size: small; font-weight: normal;"><u>Fenicul inabusit cu sofran:</u> 2 sau 3 bulbi de fenicul ( depinde cat sunt de mari sau mici) taiati in felii se inabuse in 2-3 linguri de unt si alte 2 de ulei pe toate partile, apoi se varsa peste ei 200 ml apa sau supa vegetale fierbinte, 1/4 de lingurita de sofran dizolvat in 1 lingura cu apa rece, 70 gr stafide, zeama de la 1 portocala mica sau 1/2 daca e mare si se lasa la fiert acoperit la foc mediu spre mic 20-25 minute sau pana cand feniculul nu e gata. Apoi se lasa sa fiarba la foc mare fara capac pana cand zeama se evapora si se ingroase putin, feniculul trebuie sa rezulte doar invaluit in sos si nu inundat in zeama.<br /></span><span style="color: #333333; font-family: inherit; font-size: small; font-weight: normal;">Se servesc feliile de fenicul pe hummus presarate cu dukkah</span><span style="color: #333333; font-weight: normal;"><span style="background-color: white; color: red; font-family: inherit; font-size: small;"><br /></span></span><span style="color: #333333; font-family: inherit; font-size: small; font-weight: normal;"><span style="background-color: white; color: red;"><br /></span></span><span style="color: #333333; font-family: inherit; font-size: small;"><span style="background-color: white; color: red;"><b>English </b></span></span></div><div style="background-color: white; border: 0px; box-sizing: border-box; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px 0px 26px; max-width: 100%; padding: 0px; text-align: left; vertical-align: baseline;"><u>HUMMUS</u><br /><span style="color: #333333; font-family: inherit; font-size: small;"><span style="font-weight: normal;">250 gr chickpeas already cooked</span></span><br /><span style="color: #333333; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><span style="background-color: white; color: #333333;">water or cooking liquid </span></span></span><br /><span style="color: #333333; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><span style="background-color: white; color: #333333;"> tahini. </span><span style="color: #333333;">lemon juice, </span><span style="color: #333333;">cumin powder, </span><span style="color: #333333;">coriander powder ( that is my twist ), s</span><span style="color: #333333;">alt ( I use an italian sweet salt from Cervia )<br /></span></span></span><span style="color: #333333; font-family: inherit; font-size: small;"><span style="font-weight: normal;">olive oil </span></span><br /><span style="color: #333333; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><span style="color: #333333;">Drain the chickpeas and put in a food procesor with 1/2 cup water ( cooking liquid), tahini, lemon juice, cumin and salt and mix until smooth. Taste for seasoning and adjust ( salt, lemon, tahini or what you want). </span></span></span><br /><span style="color: #333333; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><span style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; box-sizing: border-box; color: #333333; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration-line: underline; vertical-align: baseline;">DUKKAH:</span><span style="background-color: white; color: #333333;"> <br /></span></span></span><span style="color: #333333; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><span style="background-color: white; color: #333333;">wallnuts or hazelnuts, black or white sesame seeds, coriander seeds, za'atar, salt</span></span></span><br /><span style="color: #333333; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><span style="color: #333333;">Crush the wallnuts, coriander seeds, and fennel seeds ( coarse). Toast the sesame seeds. Mix all together with za’atar, and salt </span></span></span><br /><span style="color: #333333; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><span style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; color: #333333; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration-line: underline; vertical-align: baseline;">BRAISED SAFFRON FENNEL:</span><span style="color: #333333;"> <br /></span></span></span><span style="color: #333333; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><span style="color: #333333;">2 or 3 fennel bulbs </span></span></span><br /><span style="color: #333333; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><span style="color: #333333;">1/4 teaspoon soffran ( mix with 1 tablespoon water)</span></span></span><br /><span style="color: #333333; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><span style="color: #333333;">2 tablespoon butter and 2-3 tablespoon oil</span></span></span><br /><span style="color: #333333; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><span style="color: #333333;">1 orange only juice</span></span></span><br /><span style="color: #333333; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><span style="color: #333333;">200 ml water or vegetable stock</span></span></span><br /><span style="color: #333333; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><span style="color: #333333;">70 gr raisins </span></span></span><br /><span style="color: #333333; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><span style="color: #333333;">salt</span></span></span><br /><span style="color: #333333; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><span style="color: #333333;">Place the fennel in a pan and cook for few minutes on all sides in butter and oil. Cover with about 200 ml ( less then 1 cup ) hot water, soffran ( allready disoveld in in a small quantity of water), raisins, salt ( Cervia sweet salt), orange juice and let it cook covered for about 20-25 minutes or until the fennel is cooked. Remove the lid, turn the heat to high and reduce the sauce. </span></span></span><br /><span style="color: #333333; font-family: inherit; font-size: small;"><span style="font-weight: normal;"><span style="color: #333333;">Serve the fennel on top of the hummus with dukkah. </span></span></span></div></div><div style="text-align: left;"><span style="background-color: white; color: #333333;"><span style="font-family: inherit; font-weight: normal;"><br /></span></span></div><div style="text-align: left;"><span style="color: #333333;"><span style="background-color: white; font-family: inherit;">( reteta pregatita in 20/02/2021 si publicata in FB)</span></span></div><div style="text-align: left;"><span style="color: #333333;"><span style="background-color: white; font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: #333333;"><span style="background-color: white; font-family: inherit;"><a href="https://lacucinadicrista.blogspot.com/2021/05/hummus-con-finocchio-e-ceci-hummus-cu.html">La cucina di Cristina: Hummus con finocchio e ceci - Hummus cu fenicul si naut - Fennel and chickpeas hummus (lacucinadicrista.blogspot.com)</a></span></span></div>Cristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.comtag:blogger.com,1999:blog-1142469616751241620.post-50735702712175252762022-10-14T11:18:00.003+02:002022-10-31T08:23:21.287+01:00Hummus di ceci ( blog aggiornato ) - Hummus de naut - Chickpeas hummus <p><i><span style="color: #2b00fe; font-size: medium;"><b> Blog aggiornato con nuove foto </b></span></i></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkIad-C4Geik0W-2chKw8ReLRqoOOFSVW3itibull6UyOkaALO2FUzhulH_UsoA_IaUKJ5pWFCCsuNeQjMPi21zPhbfh5Ej5J1LxhGRjOFOpp43YJSacGJ9kqBbSX9HIsHwEaMhXfUlUJrAabnc2FHdXZLq4lXSnAiESUKjw55f6oicbUWN31QF6LqKQ/s960/2.04.2021%20hummusscris.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkIad-C4Geik0W-2chKw8ReLRqoOOFSVW3itibull6UyOkaALO2FUzhulH_UsoA_IaUKJ5pWFCCsuNeQjMPi21zPhbfh5Ej5J1LxhGRjOFOpp43YJSacGJ9kqBbSX9HIsHwEaMhXfUlUJrAabnc2FHdXZLq4lXSnAiESUKjw55f6oicbUWN31QF6LqKQ/w480-h640/2.04.2021%20hummusscris.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">2 aprile 2021</td></tr></tbody></table><br /><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2DwlbapaZ7PN78m4rexZzlIW8Cy-kjwkPvx0xbLmtM1nCX2wsaBOku1yUDKFvvLWUNOFyrIR0cBmRYFscvfB5wCUaWAqaE_8uUwrHHPkc9m5lGGWSj9crvGvy4VeKLTjnSLp9OUJ5UKhecNVY-yRVVDPnn_GEV7E16gtmGoIBL-pX1FG4OWI7neupQ/s2048/14%20sept%202022scris.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="922" height="809" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2DwlbapaZ7PN78m4rexZzlIW8Cy-kjwkPvx0xbLmtM1nCX2wsaBOku1yUDKFvvLWUNOFyrIR0cBmRYFscvfB5wCUaWAqaE_8uUwrHHPkc9m5lGGWSj9crvGvy4VeKLTjnSLp9OUJ5UKhecNVY-yRVVDPnn_GEV7E16gtmGoIBL-pX1FG4OWI7neupQ/w364-h809/14%20sept%202022scris.jpg" width="364" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">settembre 2022</td></tr></tbody></table><br /><br /><br /><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6g6nWComYPQW3b3KDgotk1iShI35g63apeJIZCvCaUmOZsFFenfZBEgx9WBLmIEEiSvcb_uIIKftO70niMFH4nJJqAChwI0fQOrqurvtwW92K61jH5QZsibmcXzEBhft03EZxHq7hV9Bd9I3j4Y_CXswgCkUgvRgTgv-giVS-YdP_H01MTa-qaouUg/s1155/humus%20oct%202022scris.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1155" data-original-width="922" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6g6nWComYPQW3b3KDgotk1iShI35g63apeJIZCvCaUmOZsFFenfZBEgx9WBLmIEEiSvcb_uIIKftO70niMFH4nJJqAChwI0fQOrqurvtwW92K61jH5QZsibmcXzEBhft03EZxHq7hV9Bd9I3j4Y_CXswgCkUgvRgTgv-giVS-YdP_H01MTa-qaouUg/w510-h640/humus%20oct%202022scris.jpg" width="510" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">14 ottobre 2022</td></tr></tbody></table><br /><div><span style="font-family: inherit;"><br /></span></div><div><div><span style="font-family: inherit;"><u style="color: #333333;">Ingredienti<br /></u><span style="background-color: white; color: #333333;">250 gr ceci già cotti </span><br style="color: #333333;" /><span style="background-color: white; color: #333333;">un po' di acqua di cottura o solo acqua </span><br style="color: #333333;" /><span style="background-color: white; color: #333333;">tahini. succo di limone, cumino (e coriandolo macinato che io a volte aggiungo nell'hummus)</span></span></div><div><span style="font-family: inherit;"><span style="background-color: white; color: #333333;"> sale </span><br style="color: #333333;" /><span style="background-color: white; color: #333333;">olio di olive ( buono) </span></span></div><div><span style="font-family: inherit;"><br style="color: #333333;" /><span style="background-color: white;"><span style="color: #333333;">Frullate i ceci insieme al tahini, succo di limone, olio, un po' di acqua fino ad ottenere un composto liscio e senza grumi, semi denso. Aggiungete cumino, coriandolo e sale secondo il vostro gusto </span></span></span></div><div><span style="background-color: white;"><span style="color: #333333; font-family: inherit;"><br /></span></span></div><div><span style="background-color: white;"><span style="color: red; font-family: inherit;"><b>Romana </b></span></span></div><div><span style="background-color: white;"><span style="color: #333333; font-family: inherit;"><br /></span></span></div><div><h2 style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; box-sizing: border-box; color: #333333; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px 0px 26px; max-width: 100%; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit; font-size: small; font-weight: normal;"><u>Ingrediente :</u> </span></h2><h2 style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; box-sizing: border-box; color: #333333; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px 0px 26px; max-width: 100%; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit; font-size: small; font-weight: normal;">din 250 gr de naut fiert amestecat in blender cu putina apa , ulei, sare, chimen praf, ( uneori adaug si coriandru praf ) tahini , zeama de lamaie ..Cantitati dupa gustul fiecaruia. Trebuie sa obtineti o crema.</span></h2></div><div><span><span style="font-size: 16px;"><span style="background-color: white; color: red; font-family: inherit;"><b>english </b></span></span></span></div><div><span><span style="color: #333333; font-size: 16px;"><span style="background-color: white; color: #333333; font-family: inherit;"><u><br /></u></span></span></span></div><div><span style="font-family: inherit;"><span style="color: #333333;"><span style="background-color: white; color: #333333;"><u>ingredients: <br /></u></span></span><span style="color: #333333;">250 gr chickpeas allready cooked<br /></span><span style="color: #333333;"><span style="background-color: white; color: #333333;">water or cooking liquid <br /></span></span><span style="color: #333333;"><span style="background-color: white; color: #333333;"> tahini. </span><span style="color: #333333;">lemon juice, </span><span style="color: #333333;">cumin powder, </span><span style="color: #333333;">coriander powder ( that is my twist ), s</span><span style="color: #333333;">alt <br /></span></span><span style="color: #333333;">olive oil <br /></span><span style="color: #333333;"><span style="color: #333333;">Drain the chickpeas and put in a food procesor with 1/2 cup water ( cooking liquid), tahini, lemon juice, cumin and salt and mix until smooth. Taste for seasoning and adjust ( salt, lemon, tahini or what you want). </span></span></span></div><div><span><br /></span></div></div>Cristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.comtag:blogger.com,1999:blog-1142469616751241620.post-24967190438447860012022-09-30T19:49:00.000+02:002022-10-28T07:21:58.451+02:00Gnocchi di farina al sugo di pomodoro - Gnocchi din faina fara cartofi - Gnocchi without potatoes ( flour gnocchi) <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpP9e_Fl6snX-y9RzzvZ9epBW7c3XRbtYK6ZXo9n1aEHQt0Cks0NXvEqK4JSRjVFKby7Wm2Nino5Bbl3n6SZgta5V6z3oGmxhzPLBYWpgl8W6Nlt4fUWWebBfwuPEDqhTM1Zdp9C4Uire-s61sv7xyIlUcngd2zwDzP8nbzX0COb2vTx1teJxmRpnQBg/s2000/gnocchiCollage.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="2000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpP9e_Fl6snX-y9RzzvZ9epBW7c3XRbtYK6ZXo9n1aEHQt0Cks0NXvEqK4JSRjVFKby7Wm2Nino5Bbl3n6SZgta5V6z3oGmxhzPLBYWpgl8W6Nlt4fUWWebBfwuPEDqhTM1Zdp9C4Uire-s61sv7xyIlUcngd2zwDzP8nbzX0COb2vTx1teJxmRpnQBg/w640-h640/gnocchiCollage.jpg" width="640" /></a></div><br /><p></p><p><br /></p><div style="text-align: left;"><span style="font-family: inherit;">per 2 porzioni:</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="background-color: white; color: #050505; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #050505; white-space: pre-wrap;"><span style="font-family: inherit;">100 gr farina 00</span></span></div><div style="text-align: left;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="color: #050505;"><span style="white-space: pre-wrap;">100 ml l'acqua di governo della mozzarella, bollente</span></span> </span></span></div><div style="text-align: left;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="color: #050505;"><span style="white-space: pre-wrap;"> </span></span></span></span></div><div style="text-align: left;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="color: #050505;"><span style="white-space: pre-wrap;"><br /></span></span></span></span></div><div style="text-align: left;"><span style="background-color: white;"><span style="color: #050505;"><span style="font-family: inherit;"><span style="white-space: pre-wrap;">Mescoliamo la farina nel </span></span><span style="white-space: pre-wrap;">liquido</span><span style="font-family: inherit;"><span style="white-space: pre-wrap;"> bollente, non serve aggiungere il sale </span></span><span style="white-space: pre-wrap;">perché</span><span style="font-family: inherit;"><span style="white-space: pre-wrap;"> già salata. Lavoriamo l'impasto, facciamo dei filoncini di pasta, tagliate </span></span><span style="white-space: pre-wrap;">piccoli</span><span style="font-family: inherit;"><span style="white-space: pre-wrap;"> pezzi e date la forma che desiderate, questa volta ho scelto di farli </span></span></span></span><span style="color: #050505;"><span style="white-space: pre-wrap;">allungati.</span></span></div><div style="text-align: left;"><span style="background-color: white;"><span style="color: #050505;"><span style="font-family: inherit;"><span style="white-space: pre-wrap;"><br /></span></span></span></span></div><div style="text-align: left;"><span style="color: #050505;"><span style="background-color: white; white-space: pre-wrap;">I gnocchi si fanno bollire in acqua fino quando vengono a gala, scolati e mescolati nel sugo di pomodoro con basilico e mozzarella a cubetti.</span></span></div><div style="text-align: left;"><span style="color: #050505;"><span style="background-color: white; white-space: pre-wrap;"><br /></span></span></div><div style="text-align: left;"><span style="color: #050505;"><span style="background-color: white; white-space: pre-wrap;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; white-space: pre-wrap;"><b><span style="color: red;">romana :</span></b></span></div><div style="text-align: left;"><span style="color: #050505;"><span style="background-color: white; white-space: pre-wrap;"><br /></span></span></div><div style="text-align: left;"><span style="color: #050505;"><span style="background-color: white; white-space: pre-wrap;">pentru 2 portii </span></span></div><div style="text-align: left;"><span style="color: #050505;"><span style="background-color: white; white-space: pre-wrap;"><br /></span></span></div><div style="text-align: left;"><span style="color: #050505;"><span style="background-color: white; white-space: pre-wrap;">100 gr faina </span></span></div><div style="text-align: left;"><span style="color: #050505;"><span style="background-color: white; white-space: pre-wrap;">100 ml apa de la mozzarella ( in locul ei apa cu putina sare)</span></span></div><div style="text-align: left;"><span style="color: #050505;"><span style="background-color: white; white-space: pre-wrap;"><br /></span></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cand apa clocoteste stingem focul si adaugam faina, amestecam bine. Facem suluri din care taiem bucatele si le dam forma de gnocchi, de data asta am ales sa ii fac lunguieti.</div><div style="text-align: left;">Daca e nevoie mai presaram putina faina doar cat sa ne ajute sa ii formam. </div><div style="text-align: left;">Ii fierbem in apa cu putina sare pana cand se ridica la suprafata, atunci sunt gata si ii scoatem cu paleta gaurita. Ii punem direct in cratita/ tigaia in care avem deja pregatit un sos de rosii cu busuioc si adaugam mozzarella cuburi mici, care se va topi putin de la caldura sosului . </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span style="color: red;">english :</span></b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">for 2 portions</div><div style="text-align: left;"><br /></div><div style="text-align: left;">100 gr all purpose flour</div><div style="text-align: left;">100 ml mozzarella liquid/water ( whey)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pour the flour in the mozzarella's hot liquid and remove from heat. Mix very well, form ropes and cut into pieces. Cook gnocchi in salted water until they float on the top. Drain and mix in the tomato and basil sauce and add diced , </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://lacucinadicrista.blogspot.com/2010/10/gnocchi-allacqua-senza-patate-fara.html" target="_blank">Gnocchi all'acqua </a><br /></div>Cristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.comtag:blogger.com,1999:blog-1142469616751241620.post-12176292782597628172022-08-15T16:51:00.002+02:002022-11-18T19:16:50.081+01:00Yogurt and tahini sauce <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9VZ5UIu1MT8zwlGaxM7016PXMZBbwu6Ji53oW-20L-e-c_0SNJbMvhparFU67p0kXtPCFPCSz8e0TdUuZeS6jZ4al6HBXBkj1RLQ8A1xX9ZTiAEABlms33SgJVTf6FRJXtWueCuQPLq370vsvso4rymsb4lu12G5NZrvKSJOyhzFp90R3JINKP4h8Q/s960/apr%202021%20iaurt%20cu%20tahini%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9VZ5UIu1MT8zwlGaxM7016PXMZBbwu6Ji53oW-20L-e-c_0SNJbMvhparFU67p0kXtPCFPCSz8e0TdUuZeS6jZ4al6HBXBkj1RLQ8A1xX9ZTiAEABlms33SgJVTf6FRJXtWueCuQPLq370vsvso4rymsb4lu12G5NZrvKSJOyhzFp90R3JINKP4h8Q/w480-h640/apr%202021%20iaurt%20cu%20tahini%201.jpg" width="480" /></a></div><br /><p><br /></p><div style="text-align: left;">La ricette e tutta nel titolo .. Yogurt e tahini, sale, poco succo di limone e si può aggiungere anche un spicchio d'aglio schiacciato o grattugiato ( io non ho usato aglio ), mescolare tutto molto bene e servire in un piatto con un filo d'olio di olive. Ornare con quello che vi piace, io ho spolverato semi di sesamo, sommacco, un po' di menta tritata e chicchi di melograno</div><p><br /></p><p><span style="color: red;"><b>romana </b></span></p><p><br /></p><p>Avem nevoie de iaurt, un iaurt bun, gras in care punem sos tahini, amestecam si gustam, fiecare pune dupa gustul personal ( 250 gr iaurt cu 1 lingura de tahini ), sare putina zeama de lamaie, cine vrea poate sa puna si usturoi strivit ca pentru mujdei sau ras pe razatoare ( eu nu am pus). Se amesteca bine si se serveste in farfurie cu ulei de masline. Se orneaza dupa gust, eu am pus seminte de susan, sumac, putina menta si boabe de rodie </p><p><br /></p><p><span style="color: red;"><b>english </b></span></p><p>Whisk together in a bowl yogurt, tahini, lemon juice, salt and if you want also garlic clove. Drizzle with olive oil and sprinkle what you want, I choose sesame seeds, sommaco, fresh mint and some pomegranate seeds.</p>Cristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.comtag:blogger.com,1999:blog-1142469616751241620.post-71121553352389636502022-07-15T16:45:00.001+02:002022-10-26T18:19:01.144+02:00Frittata con farina di ceci con curry / curcuma e cipolla - Omleta falsa din faina de naut cu curry/ curcuma si ceapa <div style="text-align: left;"> </div><div style="text-align: center;"><span style="font-size: large;"><i>Blog aggiornato con nuove foto per la stessa ricetta </i></span></div><p><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQG5Uk2SQrutFZxgBAn7DmbWBZhG14S4jRswabOGOjkPh7aoDCPPB2n-0s_eEAn6OoZO2bS_4pNxyM2JbzZpaxBybd0-U7S-kkPL7iXYDBm1DxSC1DVgZNLxa_tvI9k6gM5uhXlmjr1WHkUlTkTQhyfLDm0nsGvNEVQ2BtghkkkLFemsbhC9JR-6v5oQ/s960/08oct2021%20scris.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQG5Uk2SQrutFZxgBAn7DmbWBZhG14S4jRswabOGOjkPh7aoDCPPB2n-0s_eEAn6OoZO2bS_4pNxyM2JbzZpaxBybd0-U7S-kkPL7iXYDBm1DxSC1DVgZNLxa_tvI9k6gM5uhXlmjr1WHkUlTkTQhyfLDm0nsGvNEVQ2BtghkkkLFemsbhC9JR-6v5oQ/w640-h480/08oct2021%20scris.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"> 8 ottobre 2021 con curcuma e cipolle</td></tr></tbody></table><br /></p><p><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: #f0f2f5; color: #050505; font-size: 15px;"><br /></span></p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQDPdyJ-5lAtCEBOeOf0Cr0ZBa5pbbAXcvSLD-u0wTvevzh5YrbIQcMD2JTPiXDPdKEPuOn33rXaTcAfVrOb_NHZPjCGE35RXz-0s8dK0Bfj5WONLThf_S3d7otK_NbEZQOaD9o7meHCxSB0vBvXfH3rYzNhgrV-HyQlWY3IIm5bIs0y9iavlPMawEUQ/s818/15.07%20scris.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="818" data-original-width="499" height="745" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQDPdyJ-5lAtCEBOeOf0Cr0ZBa5pbbAXcvSLD-u0wTvevzh5YrbIQcMD2JTPiXDPdKEPuOn33rXaTcAfVrOb_NHZPjCGE35RXz-0s8dK0Bfj5WONLThf_S3d7otK_NbEZQOaD9o7meHCxSB0vBvXfH3rYzNhgrV-HyQlWY3IIm5bIs0y9iavlPMawEUQ/w454-h745/15.07%20scris.jpg" width="454" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">15 luglio 2022 con curry</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKl8DVb2Tw4jduVQcgCLJ6g-BGp7W2zKM5rHtlBVZ8-t6P0Yv36gse-RXwVEaYL2S4JEQ3tF2UWUPE5dr0UQjho19PnPeekDm4n8Z_iEqpk0zU7gcVS6maHLlEKohB5AH2Ce3O_4KlCVfRhRVFO7GmLTZ1-c2NbIGgXgpvWN8ON0d_5uTWGVVFpGuiDg/s872/28.09.21%20scris.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="872" data-original-width="720" height="557" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKl8DVb2Tw4jduVQcgCLJ6g-BGp7W2zKM5rHtlBVZ8-t6P0Yv36gse-RXwVEaYL2S4JEQ3tF2UWUPE5dr0UQjho19PnPeekDm4n8Z_iEqpk0zU7gcVS6maHLlEKohB5AH2Ce3O_4KlCVfRhRVFO7GmLTZ1-c2NbIGgXgpvWN8ON0d_5uTWGVVFpGuiDg/w460-h557/28.09.21%20scris.jpg" width="460" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">28 settembre 2021 con curcuma e cipolle</td></tr></tbody></table><br /><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: #f0f2f5; color: #050505; font-size: 15px;"><br /></span></p><div style="text-align: left;"><span style="font-family: inherit;">* Le proporzioni sono sempre le stesse, a volte cambio la padella ( </span>più<span style="font-family: inherit;"> grande o </span>più<span style="font-family: inherit;"> picola ) ed a volte cambio la tazza/misura ( uso sempre la stessa tazza per farina e acqua )</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;">Ingredienti :</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 misura *di farina di ceci </div><div style="text-align: left;">2 misure acqua fredda </div><div style="text-align: left;">curry o turmerico</div><div style="text-align: left;">cipolla affettata ( facoltativo) </div><div style="text-align: left;">poco olio</div><div style="text-align: left;">sale, pepe</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mescolare con la frusta la farina di ceci con l'acqua, rompete i grumi e aggiungete il sale, pepe, curry o curcuma e un goccio di olio ( 1 cucchiaino) lasciate alcune ore a riposare. </div><div style="text-align: left;">Se avete scelto la ricetta con le cipolle, le pulite, affettate, e mescolate nel impasto.</div><div style="text-align: left;">Oleate la padella e versate l'impasto nella padella molto calda. Cuocete coperto a fuoco medio per 10-15 minuti, verificate e se si stacca dalla padella girate la frittata . Altri 10-15 minuti ed e pronta. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span style="color: red;">romana :</span></b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Proportiile sunt aceleasi orice masura / cana folositi. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 masura de faina de naut</div><div style="text-align: left;">2 masuri apa rece </div><div style="text-align: left;">curry sau curcuma </div><div style="text-align: left;">ceapa taiata feliute subtiri ( optional)</div><div style="text-align: left;"> putin ulei</div><div style="text-align: left;">sare si piper</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Amestecati faina de naiìut cu apa cu telul sa nu aiba cocoloase, adaugati curry sau curcuma si sarea, piperul plus 1 lingurita de ulei. Lasati sa se odihneasca cateva ore, trebuie sa fie foarte lichid</div><div style="text-align: left;">Daca ati ales reteta cu ceapa o taiati fideluta si o adaugati in aluat. </div><div style="text-align: left;">Ungeti cu ulei o tigaie si o incingeti foarte bine, la maxim. Varsati compozitia si prajiti 10-15 minute la foc mediu cu capacul pus sau pana cand vedeti ca omleta se desprinde de pe tigaie. Atunci o rasturnati si o mai prajiti si pe partea cealalata alte 10-15 minute sau cat este nevoie. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">timpul este in functie de dimensiune tigaii, de cantitatea de aluat, nu puneti mai mult de 1 cm grosime </div>Cristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.comtag:blogger.com,1999:blog-1142469616751241620.post-49283109432173473652022-05-01T16:00:00.020+02:002022-11-18T19:16:07.775+01:00Polpette di fegatini nella rete - Chiftele de drob in prapor - Liver meatballs wrapped in the caul <div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1DZPDjxNddwiixm2ZdjfgV1AdHGkAchnJe5lgaYmejWhEEXEoda6SBEhPXNAgyhXo-V6VLd29VzTzdhBb736jM96GD7TC-CKpgazXk4exUH5E1SDQ_nDURxyItp-hhuvq-VNhJaVKLIc0s_ACteisrQhGcBBr03I3uwTWuu0cKglnNHVIEdmprHC20A/s2048/17apr2022%20chiftele%20ficat%20in%20prapur2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="922" height="838" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1DZPDjxNddwiixm2ZdjfgV1AdHGkAchnJe5lgaYmejWhEEXEoda6SBEhPXNAgyhXo-V6VLd29VzTzdhBb736jM96GD7TC-CKpgazXk4exUH5E1SDQ_nDURxyItp-hhuvq-VNhJaVKLIc0s_ACteisrQhGcBBr03I3uwTWuu0cKglnNHVIEdmprHC20A/w377-h838/17apr2022%20chiftele%20ficat%20in%20prapur2.jpg" width="377" /></a></div><br /><span style="font-family: inherit;"><br />Ingredienti:</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br />400 gr fegatini e cuori di pollo *</span></div><div style="text-align: left;">1 cipollotto ( con la parte verde )</div><div style="text-align: left;">1 spicchio d'aglio</div><div style="text-align: left;">olio </div><div style="text-align: left;">1 uovo sodo </div><div style="text-align: left;">1 uovo</div><div style="text-align: left;">sale, pepe, alloro, aneto ( va bene anche il prezzemolo )</div><div style="text-align: left;">la rete di maiale </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Fatte stufare i fegatini e i cuori di pollo nel grasso con la cipolla, l'aglio, sale, pepe e foglia d'alloro. Una volta pronto, togliete l'aglio e tritate con un coltello la carne insieme al uovo sodo e l'aneto. Aggiungete l'uovo crudo sbattuto e a cucchiaiate mette questo composto sui pezzi di rete e fate dei involtini tondi,</div><div style="text-align: left;">Friggete queste polpette avvolte nella rete nella padella con olio caldo o sulla griglia o nel forno molto caldo sulla teglia da tutte le parti. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">* o fegatini e cuori di tacchino o coniglio</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Servite con carciofi stufati con olio, poca acqua e vino, sale e spicchi d'aglio interi</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: red;"><b>romana:</b></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">400 gr ficatei de pui si inimi amestecate ( sau ce va place voua, important este ficatul)</div><div style="text-align: left;">1 ceapa verde sau 2 daca sunt prea subtiri</div><div style="text-align: left;">1 catel de usturoi (sau usturoi verde)</div><div style="text-align: left;">1 ou fiert</div><div style="text-align: left;">1 ou crud</div><div style="text-align: left;">sare, piper,dafin, marar </div><div style="text-align: left;">prapor </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Se calesc bine in ulei ficateii si inimile ( curatate si taiate bucatele) cu ceapa si usturoiul, sare, piper, frunza de dafin pe care o aruncam la sfarsit. Cand sunt gata ii taiem bucatele cu cutitul impreuna cu pul fiert tare, adaugam mararul. Compozitia trebuie sa fie destul de compacta, nu lichida, o punem cu lingura pe bucati de prapor si o invelim in el. </div><div style="text-align: left;">Le prajim in tigaia incinsa sau pe gratar sau in cuptorul incins bine pe tava </div><div style="text-align: left;"><br /></div><div style="text-align: left;">am srevit cu anghinare curatata, taiata in jumatati sau bucati si inabusita in ulei de masline cu foarte putina apa si vin alb, sare si catei de usturoi intregi doar pentru gust</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span style="color: red;">english</span></b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">400 gr chicken* liver and hearts </div><div style="text-align: left;">1 spring onion</div><div style="text-align: left;">1 garlic </div><div style="text-align: left;">1 hard boiled egg</div><div style="text-align: left;">1 egg </div><div style="text-align: left;">salt, pepper, bay leaf, dill</div><div style="text-align: left;">pig caul </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cook very well in a pan with oil the liver ( and hearts ) with garlic , onion, salt, pepper, bay leaf ( take it out when ready). Chopped all together the hard boiled egg and dill. Mix with the other raw egg and form balls or put with a spoon on the caul ( cut in pieces big enough to wrap each ball) and wrap it completely . Fry in a hot pan grease with oil or on the grill or bake into the oven .</div><div style="text-align: left;"><br /></div><div style="text-align: left;">serve it with artichoke cooked in a pan with olive oil, salt, garlic, white wine and a little water</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQ8ztxQ1RPW4wHlpHFv6U0dMg4B32OWFBewcGpoImOi2DfhFrgCAKYV37uBA33m5Hi9oxPDtvtSfXzR8l3LyMmNQ2Uj6FJODVsL3TPR0Po1KJ1Kqp6gxXMcwMOZOabx29rSlT6AG6_9sjVokGdnq3j9o6yu_KpFZjV_kfLvrCyH0jzA6N2Gt4OjEsrg/s2048/17apr2022%20chiftele%20ficat%20in%20prapur1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1133" height="783" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQ8ztxQ1RPW4wHlpHFv6U0dMg4B32OWFBewcGpoImOi2DfhFrgCAKYV37uBA33m5Hi9oxPDtvtSfXzR8l3LyMmNQ2Uj6FJODVsL3TPR0Po1KJ1Kqp6gxXMcwMOZOabx29rSlT6AG6_9sjVokGdnq3j9o6yu_KpFZjV_kfLvrCyH0jzA6N2Gt4OjEsrg/w433-h783/17apr2022%20chiftele%20ficat%20in%20prapur1.jpg" width="433" /></a></div><br /><div style="text-align: left;"><br /></div>Cristinahttp://www.blogger.com/profile/00579539889088982692noreply@blogger.com