tag:blogger.com,1999:blog-44352119587138817192024-03-05T07:08:20.675-08:00Schiavo.netCome il pane, che nel linguaggio comune alle nostre nonne,
è sinonimo di pazienza,
anch'io voglio essere come il pane.Schiavonethttp://www.blogger.com/profile/12763234718693459549noreply@blogger.comBlogger134125tag:blogger.com,1999:blog-4435211958713881719.post-146518849312292782020-03-14T08:56:00.001-07:002020-03-14T08:56:47.912-07:00Ciambella allo yogourt BIMBY<div style="border: 2px solid transparent; box-sizing: border-box; padding: 15px; text-align: left;">
<span style="background-color: white; font-family: inherit;">INGREDIENTI:</span><br /><span style="background-color: white; font-family: inherit;">1 limone, solo la scorza grattugiata</span><br /><span style="background-color: white; font-family: inherit;">1 vasetto yogurt, bianco vellutato</span><br /><span style="background-color: white; font-family: inherit;">150 gr. zucchero semolato</span><br /><span style="background-color: white; font-family: inherit;">200 gr. farina manitoba</span><br /><span style="background-color: white; font-family: inherit;">3 uova</span><br /><span style="background-color: white; font-family: inherit;">80 gr. olio di semi</span><br /><span style="background-color: white; font-family: inherit;">1 pizzico sale</span><br /><span style="background-color: white; font-family: inherit;">1 bustina lievito per dolci</span><br /><span style="background-color: white; font-family: inherit;"><br /></span><br />
<span style="background-color: white; font-family: inherit;">PREPARAZIONE </span><br /><span style="background-color: white; font-family: inherit;">Inserire nel </span><span style="background-color: white; font-family: inherit;"><img alt="Closed lid" class="tmrc-icons" src="https://www.ricettario-bimby.it/bundles/tmrcfront/images/tinymce_icons/locked.png" style="border: 0px; box-sizing: border-box; vertical-align: middle;" title="Closed lid" /></span><span style="background-color: white; font-family: inherit;"> la scorza del limone, 5 sec vel 8;</span><br /><span style="background-color: white; font-family: inherit;">Aggiungere lo zucchero e polverizzare, 10 sec vel 8;</span><br /><span style="background-color: white; font-family: inherit;">Introdurre le uova e lavorare per 30 sec vel 3;</span><br /><span style="background-color: white; font-family: inherit;">Successivamente aggiungere la farina, lo yogurt, l'olio e il pizzico di sale, 1 min vel 5-6;</span><br /><span style="background-color: white; font-family: inherit;">Per ultimo versare la bustina del lievito, mescolare 15 sec vel 5-6;</span><br /><span style="background-color: white; font-family: inherit;">Trasferire il composto in una tortiera a forma di ciambella precedentemente oleata o foderata con carta bagnata e strizzata e cuocere a 180 °c per 30 minuti in forno già riscaldato.</span></div>
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</span></span>Schiavonethttp://www.blogger.com/profile/12763234718693459549noreply@blogger.com0tag:blogger.com,1999:blog-4435211958713881719.post-85643008956198742882015-11-22T02:10:00.000-08:002015-11-22T02:10:09.511-08:00Focaccine farcite al cotto di fichi (fecazz fracid )<div class="separator" style="clear: both; text-align: justify;">
Mi piacciono i vecchi sapori, le ricette di una volta.</div>
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Quando posso mi metto alla prova a ricreare certi profumi. Il <a href="http://anna-thenice.blogspot.com/2009/08/il-mese-di-agosto-mi-ha-riservato-una.html">cotto di fichi</a> è una di quelle vecchie ricette e quest'estate ho fatto il <a href="http://picasaweb.google.com/terry592003/SchiavoNet?authkey=Gv1sRgCJafhMn0p4SxiAE#">cotto di fichi</a>, la prima volta in vita mia, non l'avevo mai visto fare, solo sentito dire come si fa. Non sto a spiegarvi come si fa, ma vi suggerisco <span style="font-family: inherit;">di andar</span>e al blog di <a href="http://anna-thenice.blogspot.com/2009/08/il-mese-di-agosto-mi-ha-riservato-una.html">anna-thenice</a>.</div>
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Adesso è vicino NATALE ed è il periodo di usarlo per le ricette che fanno del cotto, l'ingrediente principale.</div>
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per questi panzerottini, bisogna prima di tutto preparare il ripieno.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMdZxeuGu_6vVS4VJyIgP6XVuCjiSuY0MLWsUikCU0Ka8Yw8u1FwUudPvu8toU8SzF8f4dUig7fwVDAwvlYR3sTUwpcQ36d9Q_rbQJKTVykXaV9Iogydb9HP8aOnMRJgm7R3owLFFMMEi1/s1600-h/021220091184.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMdZxeuGu_6vVS4VJyIgP6XVuCjiSuY0MLWsUikCU0Ka8Yw8u1FwUudPvu8toU8SzF8f4dUig7fwVDAwvlYR3sTUwpcQ36d9Q_rbQJKTVykXaV9Iogydb9HP8aOnMRJgm7R3owLFFMMEi1/s640/021220091184.jpg" /></a></div>
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<ul>
<li>per la sfoglia:</li>
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150 gr. di vino bianco<br />
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100 gr. di olio di oliva</div>
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1 cucchiaino di sale fino</div>
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500 gr. farina 00</div>
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<li>per il ripieno:</li>
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350 gr. di cotto di fichi</div>
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una mela</div>
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100 gr. noci fresche sminuzzate</div>
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cannella</div>
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chiodi di garofalo in polvere</div>
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buccia di un limone, di una arancia e di un mandarino<br />
semola di grano (no rimacinata) q.b..<br />
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Mettete in un tegame il cotto con tutti gli aromi, la mela, le noci sminuzzate e fare addensare sul fuoco. Aggiungete la semola che serve a rendere maggiormente più duro l'impasto, regolare secondo la liquidità del cotto. Assaggiate, se dovesse essere poco dolce, aggiungete dello zucchero</div>
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L'impasto non deve essere troppo denso, tenendo conto che freddo si addensa e che cuocerà ancora nelle focaccine nel forno, e non deve essere molto liquido altrimenti fuorisce durane la cottura.</div>
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Fate raffreddare il ripieno.</div>
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Preparate l'impasto.</div>
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Lavorate la farina con il vino tiepido e l'olio e il sale.</div>
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L'impasto deve risultare molto elastico,e magari tiepido per essere più facile da stendere.</div>
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Quando stendete non utilizzate farina che seccherebbe molto la pasta e avreste difficoltà a chiudere gli orli. Regolate bene l'impasto che non deve essere molto duro.</div>
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Stendete la pasta in una sfoglia sottile, tagliate dei dischi che andrete a riempire un un po di farcia preparata precedentemente, chiudete accuratamente e tagliate con il tagliaorli doppio. E' importante chiudere bene gli orli, non mettete molto ripieno, e magari punzecchiateli con una forchetta sul dorso per evitare che durante la cottura si aprino.</div>
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Mettete in forno caldo a 180° per circa mezzora, non devono colorarsi durante la cottura ma restare bianchi. Se cuociono troppo potrebbe sentirsi forte l'odore dell'olio.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_KW_5-Ri_KCFBfgaVOPHNOMyjd14PQPL8bLMUyVSJemlsgOqgc3nStxtuYmWssUNh4qYEIY91cNb4bcxasvTwlC4Hgx6kgEzBAG814cxuhyVF9dN_3ocbmADYuR7R-GR54yOMOaN26ZK/s1600-h/021220091180.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_KW_5-Ri_KCFBfgaVOPHNOMyjd14PQPL8bLMUyVSJemlsgOqgc3nStxtuYmWssUNh4qYEIY91cNb4bcxasvTwlC4Hgx6kgEzBAG814cxuhyVF9dN_3ocbmADYuR7R-GR54yOMOaN26ZK/s400/021220091180.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5KebjlkjrnlYGcVfTcDIQqH-ndggEPP4KkzLd_yU5ZHynoPQ0ao9IGaLCnZoBxBLnmMQtSxX0iP1qeImxqbThQyw7Sp-NCTQo277t5a4UNsTsTbHp8V22sqKOznYI3oaOb5QXpWPvPPIv/s1600-h/021220091185.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5KebjlkjrnlYGcVfTcDIQqH-ndggEPP4KkzLd_yU5ZHynoPQ0ao9IGaLCnZoBxBLnmMQtSxX0iP1qeImxqbThQyw7Sp-NCTQo277t5a4UNsTsTbHp8V22sqKOznYI3oaOb5QXpWPvPPIv/s640/021220091185.jpg" /></a></div>
Ognuno ha la sua ricetta per il ripieno, la mia credo sia quella più semplice e per questo penso la più antica. Molti usano mettere cacao e caffè in polvere, oppure marmellate o altra frutta, ma mi sembrano elaborazioni nate nel tempo e soprattutto dettate da una maggiore disponibilità di diversi ingredienti non presenti nelle credenze di molte famiglie di molti anni fa.<br />
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Schiavonethttp://www.blogger.com/profile/12763234718693459549noreply@blogger.com2tag:blogger.com,1999:blog-4435211958713881719.post-82979631329632352482015-11-22T02:08:00.000-08:002015-11-22T02:08:54.665-08:00Scartellate (pensando a Natale)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-Ifx0GYuTBr9nz_d8Rs5hEJ96DBZgMparvFAAt2YMuYvni0nnAXRCSQ3QJKJ223fHTOrrqxIGXDRNTZ7dvWZybx6MouYErCZ7clD1EhwwkRr1VbTaGzZ2gjTdTKRhE3RJt7cU8h5Cvi6/s1600/scartellate+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-Ifx0GYuTBr9nz_d8Rs5hEJ96DBZgMparvFAAt2YMuYvni0nnAXRCSQ3QJKJ223fHTOrrqxIGXDRNTZ7dvWZybx6MouYErCZ7clD1EhwwkRr1VbTaGzZ2gjTdTKRhE3RJt7cU8h5Cvi6/s640/scartellate+006.jpg" width="640" /></a></div>
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Manca ancora più di un mese a Natale, però nell'aria si respira aria di preparativi.</div>
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Indecisa sul dolce da preparare per la cena di domenica sera, ho pensato di preparare le prime scartellate e godercele anticipando le festività.</div>
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Inoltre, era già dallo scorso anno che pensavo di cimentarmi nei panzerottini ripieni di pasta reale: esperimento riuscito da ripetere.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_9vVu5YLkrIU/TPEFV_7yK_I/AAAAAAAAA1s/PinTuH9s520/s1600/scartellate+001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/_9vVu5YLkrIU/TPEFV_7yK_I/AAAAAAAAA1s/PinTuH9s520/s320/scartellate+001.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scartellate con vincotto di fichi</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_9vVu5YLkrIU/TPEGSHHcl5I/AAAAAAAAA2U/hEqsyh2AGDw/s1600/scartellate+011.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/_9vVu5YLkrIU/TPEGSHHcl5I/AAAAAAAAA2U/hEqsyh2AGDw/s320/scartellate+011.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scartellate con gelatina di mele cotogne</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_9vVu5YLkrIU/TPEFXoO1rBI/AAAAAAAAA1w/-9nFzeO2k8Q/s1600/scartellate+002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/_9vVu5YLkrIU/TPEFXoO1rBI/AAAAAAAAA1w/-9nFzeO2k8Q/s320/scartellate+002.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scartellate con miele</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_9vVu5YLkrIU/TPEF09nHuII/AAAAAAAAA2I/kETdibK_1Zw/s1600/scartellate+008.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/_9vVu5YLkrIU/TPEF09nHuII/AAAAAAAAA2I/kETdibK_1Zw/s320/scartellate+008.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Panzerottini ripieni di pasta reale</td></tr>
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Schiavonethttp://www.blogger.com/profile/12763234718693459549noreply@blogger.com0tag:blogger.com,1999:blog-4435211958713881719.post-32830782421925946652015-11-22T02:06:00.001-08:002015-11-22T02:06:08.105-08:00Schiavo.net: Focaccine farcite al cotto di fichi (fecazz fracid )<a href="http://schiavonet.blogspot.it/2009/12/focaccine-farcite-al-cotto-di-fichi.html">Schiavo.net: Focaccine farcite al cotto di fichi (fecazz fracid )</a>Schiavonethttp://www.blogger.com/profile/12763234718693459549noreply@blogger.com0tag:blogger.com,1999:blog-4435211958713881719.post-89452696510226419322014-09-18T10:20:00.000-07:002015-05-25T05:36:57.853-07:00SPINACI AD INSALATA<div class="separator" style="clear: both;">
<span style="background-color: rgba(255, 255, 255, 0);">Ricetta realizzata da <a href="https://www.facebook.com/ilfalcopellegrinoristorante" target="_blank">IL FALCO PELLEGRINO Ristorante di NATALE MARTUCCI</a> con le verdure prodotte a Noci (Ba) dall' <a href="https://www.facebook.com/AziendaAgricolaLamaChiara" target="_blank">AZIENDA AGRICOLA LAMA CHIARA</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJ8TdayuJXzCOzMfhr8K6Huk-OH2jwseDTQ8aj5cNOLiWqGBgUNXMGrDuVUlTZE-ijtUSDgaH9SoGfRzKH7EVWdWVpsFqtn7d5vae500gpMcjxemzL39I3mhgjB3aN3MskGrjWZ-yaH7Q/s640/blogger-image-975378972.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJ8TdayuJXzCOzMfhr8K6Huk-OH2jwseDTQ8aj5cNOLiWqGBgUNXMGrDuVUlTZE-ijtUSDgaH9SoGfRzKH7EVWdWVpsFqtn7d5vae500gpMcjxemzL39I3mhgjB3aN3MskGrjWZ-yaH7Q/s640/blogger-image-975378972.jpg"></a></div>
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Ingredienti (per 4 persone)</div>
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500 gr di spinaci</div>
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2 limoni</div>
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100 gr di parmigiano</div>
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olio extra vergine d’oliva q.b.</div>
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sale affumicato q.b.</div>
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Lavare gli spinaci, strizzarli e sistemarli in un grande piatto. Condirli con limone, olio extra vergine d’oliva, sale affumicato e scagliette di parmigiano. Girarli bene e servire.</div>
Schiavonethttp://www.blogger.com/profile/12763234718693459549noreply@blogger.com0tag:blogger.com,1999:blog-4435211958713881719.post-16362344654098076882014-09-18T10:19:00.000-07:002015-05-25T05:37:14.990-07:00CAVOLO RICCIO IN TEMPURA DI SENAPE<div class="separator" style="clear: both;">
<span style="background-color: rgba(255, 255, 255, 0);">Ricetta realizzata da <a href="https://www.facebook.com/ilfalcopellegrinoristorante" target="_blank">IL FALCO PELLEGRINO Ristorante di NATALE MARTUCCI</a> con le verdure prodotte a Noci (Ba) dall' <a href="https://www.facebook.com/AziendaAgricolaLamaChiara" target="_blank">AZIENDA AGRICOLA LAMA CHIARA</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDChczv3-Bwdm38KeU8h3syfSLZcTb6TARVrAEAKefzJM7JsZjpAwsIaIam7H-y7W1QazBY380ZyuN9Pa3nliWF4embLJiigZMxgmN3YP604W_tOfTHUbNBYoamsJmOKfcj2IAGzj-pgAV/s640/blogger-image--1824036698.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDChczv3-Bwdm38KeU8h3syfSLZcTb6TARVrAEAKefzJM7JsZjpAwsIaIam7H-y7W1QazBY380ZyuN9Pa3nliWF4embLJiigZMxgmN3YP604W_tOfTHUbNBYoamsJmOKfcj2IAGzj-pgAV/s640/blogger-image--1824036698.jpg"></a></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">CAVOLO RICCIO IN TEMPURA DI SENAPE</span></div>
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Ingredienti (per 4 persone)</div>
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1 kg di cavolo riccio</div>
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50 gr di senape</div>
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500 gr di acqua frizzante</div>
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semola q.b.</div>
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olio extra vergine d’oliva q.b.</div>
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Preparare la tempura con la senape, l’acqua frizzante ghiacciata e la semola per ottenere un preparato non molto denso. Pulire il cavolo riccio, lavarlo e asciugarlo con carta assorbente, quindi intingerlo dalla tempura per poi friggerlo in abbondante olio extra vergine d’oliva caldo a circa 160°. Servire ben caldo.</div>
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Schiavonethttp://www.blogger.com/profile/12763234718693459549noreply@blogger.com0tag:blogger.com,1999:blog-4435211958713881719.post-77115209270791435772014-09-18T10:14:00.001-07:002014-09-18T10:14:26.059-07:00NIDO DI CICORIE<div class="separator" style="clear: both;">
<span style="background-color: rgba(255, 255, 255, 0);">Ricetta realizzata da <a href="https://www.facebook.com/ilfalcopellegrinoristorante" target="_blank">IL FALCO PELLEGRINO Ristorante di NATALE MARTUCCI</a> con le verdure prodotte a Noci (Ba) dall' <a href="https://www.facebook.com/AziendaAgricolaLamaChiara" target="_blank">AZIENDA AGRICOLA LAMA CHIARA</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8G3JzLxcbOst4AtaG-R1OwmLK2pFVCtvCmLXznh-maH3Yj_jOOczktzio1hQUBHCguEwmyxvddDj5eWisJDh0Ecct4K2pdEU9fTm1VykOsH64pFIz3iUn1gJQ4-jWu_v5DGMR5K8y4_6B/s640/blogger-image-58114434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8G3JzLxcbOst4AtaG-R1OwmLK2pFVCtvCmLXznh-maH3Yj_jOOczktzio1hQUBHCguEwmyxvddDj5eWisJDh0Ecct4K2pdEU9fTm1VykOsH64pFIz3iUn1gJQ4-jWu_v5DGMR5K8y4_6B/s640/blogger-image-58114434.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF_BRazCoa-hbrgjtiINurdKEZ8A4rKjptr_LYxAWM_nzkYNt6de-aSnUDKm4epkQse757-qBRgp0_xp0FZDK5A23VmVdfo7DixkkdKXVCeuJnBR7Cxys1uufTAysjJi6hPfqe622qwS0q/s640/blogger-image--838039570.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF_BRazCoa-hbrgjtiINurdKEZ8A4rKjptr_LYxAWM_nzkYNt6de-aSnUDKm4epkQse757-qBRgp0_xp0FZDK5A23VmVdfo7DixkkdKXVCeuJnBR7Cxys1uufTAysjJi6hPfqe622qwS0q/s640/blogger-image--838039570.jpg" /></a></div>
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Ingredienti (per 4 persone)</div>
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1 kg di cicoria</div>
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200 gr di mozzarella</div>
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2 uova</div>
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50 gr parmigiano</div>
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olio extra vergine d’oliva q.b.</div>
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sale q.b.</div>
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Bollire le cicorie in acqua salata per 30 minuti. Scolarle ed immergerle in acqua fredda per qualche ora. Quindi scolarle nuovamente e strizzarle formando dei nidi in una placchetta da forno, mettendo al centro la mozzarella tagliata a pezzetti; a parte sbattere le uova con il parmigiano ed irrorare i nidi prima di infornarli per 10 minuti a 180°.</div>
Schiavonethttp://www.blogger.com/profile/12763234718693459549noreply@blogger.com0tag:blogger.com,1999:blog-4435211958713881719.post-60000349069903972282014-09-18T10:07:00.000-07:002015-05-25T05:35:54.054-07:00SCAROLA ALLA SAN GIOVANIELLO<div class="separator" style="clear: both;">
<span style="background-color: rgba(255, 255, 255, 0);">Ricetta realizzata da <a href="https://www.facebook.com/ilfalcopellegrinoristorante" target="_blank">IL FALCO PELLEGRINO Ristorante di NATALE MARTUCCI</a> con le verdure prodotte a Noci (Ba) dall' <a href="https://www.facebook.com/AziendaAgricolaLamaChiara" target="_blank">AZIENDA AGRICOLA LAMA CHIARA</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpL00PgDGjrHC0LZoGaPtHSvRh-1iHpVpCVyX6a_fB8xSGztBunJbY-4oFqhnwP7gjQLx3STQhCCTHA2MOAd5XQ2vI4WamFjsywW7hY6ibRu4tlam3HxOettVKTLxg-60qURVDJ6LwF9zp/s640/blogger-image-987532837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpL00PgDGjrHC0LZoGaPtHSvRh-1iHpVpCVyX6a_fB8xSGztBunJbY-4oFqhnwP7gjQLx3STQhCCTHA2MOAd5XQ2vI4WamFjsywW7hY6ibRu4tlam3HxOettVKTLxg-60qURVDJ6LwF9zp/s640/blogger-image-987532837.jpg"></a></div>
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Ingredienti (per 4 persone)</div>
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1 scarola</div>
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50 gr di olive</div>
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50 gr di capperi</div>
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2 filetti di acciughe</div>
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100 gr di pomodori al filo</div>
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peperoncino q.b.</div>
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olio extra vergine d’oliva q.b.</div>
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sale q.b.</div>
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Tagliare la scarola a julienne, sbollentarla in acqua salata per pochi minuti quindi scolarla bene e strizzarla. In una padella preparare un intingolo di olio extra vergine d’oliva, acciughe, capperi, olive snocciolate e pomodori al filo, rosolare bene quindi aggiungere la scarola e un po’ di peperoncino. Amalgamare bene il tutto e servire.</div>
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Schiavonethttp://www.blogger.com/profile/12763234718693459549noreply@blogger.com0tag:blogger.com,1999:blog-4435211958713881719.post-7827461258539925432014-09-18T10:06:00.001-07:002015-05-25T05:37:35.069-07:00RAPE E FAGIOLI<div class="separator" style="clear: both;">
<span style="background-color: rgba(255, 255, 255, 0);">Ricetta realizzata da <a href="https://www.facebook.com/ilfalcopellegrinoristorante" target="_blank">IL FALCO PELLEGRINO Ristorante di NATALE MARTUCCI</a> con le verdure prodotte a Noci (Ba) dall' <a href="https://www.facebook.com/AziendaAgricolaLamaChiara" target="_blank">AZIENDA AGRICOLA LAMA CHIARA</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJIMUVKngX96zxv0_pqc22OF3bh77vtSWR8zedrHksSAmQ2293PclRH4jwRQx0BW26axjJvTW7xMR7VmtiNzCpkuVfSU965bbT4IawSjH7YOBOb8PpsxNfF_Iwoo0-AYevWfr3dBiA8mF/s640/blogger-image-440833966.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJIMUVKngX96zxv0_pqc22OF3bh77vtSWR8zedrHksSAmQ2293PclRH4jwRQx0BW26axjJvTW7xMR7VmtiNzCpkuVfSU965bbT4IawSjH7YOBOb8PpsxNfF_Iwoo0-AYevWfr3dBiA8mF/s640/blogger-image-440833966.jpg"></a></div>
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1 kg di rape</div>
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500 gr di fagioli cannellini</div>
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1 spicchio d’aglio</div>
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olio extra vergine d’oliva q.b.</div>
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sale q.b.</div>
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peperoncino q.b.</div>
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Sbollentare le rape ben al dente in acqua salata e metterle da parte. Cuocere i fagioli cannellini. Una volta cotti, ridurne una parte in crema. In una casseruola rosolare olio extra vergine d’oliva, aglio in camicia e peperoncino, quindi aggiungere le rape e i fagioli interi con un po’ di acqua di cottura dei fagioli, unendo successivamente la crema di fagioli e portando il tutto a bollore. Servire con crostini di pane e olio extra vergine d’oliva.</div>
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Schiavonethttp://www.blogger.com/profile/12763234718693459549noreply@blogger.com0tag:blogger.com,1999:blog-4435211958713881719.post-85405416070925544372014-09-18T10:05:00.000-07:002015-05-25T05:36:20.467-07:00TORCHIETTI AL CAVOLO RICCIO<div class="separator" style="clear: both;">
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Ricetta realizzata da <a href="https://www.facebook.com/ilfalcopellegrinoristorante" target="_blank">IL FALCO PELLEGRINO Ristorante di NATALE MARTUCCI</a> con le verdure prodotte a Noci (Ba) dall' <a href="https://www.facebook.com/AziendaAgricolaLamaChiara" target="_blank">AZIENDA AGRICOLA LAMA CHIARA</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirObxGyd8fy1CckHA9zXHBEh09WlY_VpzAE4tYtDahPs4TzKC_2ll_62MKto8CUYugvI5A3tdrClYvoARat_c_r5SFcbSm5XKSZDV668ABRpW4WFxrdDzx0ZzMwOmRd52kKscG2W-8WUWC/s640/blogger-image-1883335368.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirObxGyd8fy1CckHA9zXHBEh09WlY_VpzAE4tYtDahPs4TzKC_2ll_62MKto8CUYugvI5A3tdrClYvoARat_c_r5SFcbSm5XKSZDV668ABRpW4WFxrdDzx0ZzMwOmRd52kKscG2W-8WUWC/s640/blogger-image-1883335368.jpg"></a></div>
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Ingredienti (per 4 persone)</div>
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500 gr di cavolo riccio</div>
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300 gr di torchetti</div>
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50 gr di zenzero</div>
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200 gr di ricotta</div>
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50 gr di pecorino</div>
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100 gr di mollica di pane fritta</div>
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50 gr di guanciale</div>
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200 gr di acqua</div>
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olio extra vergine d’oliva q.b.</div>
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sale q.b.</div>
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Preparare un fondente con la ricotta e il pecorino aggiungendo l’acqua bollente quindi emulsionare con il minipinner per ottenere una salsa liscia. Bollire per 20 minuti il cavolo riccio, scolarlo e ghiacciarlo; successivamente tagliarlo nella dimensione di 2 cm circa e condirlo con lo zenzero grattugiato, olio extra vergine d’oliva e sale. Frullare il guanciale, metterlo in un padella antiaderente con un filo di olio extra vergine d’oliva e la mollica di pane rendendoli croccanti. Cuocere i torchietti lasciandoli bene al dente, condirli con il fondente di pecorino e ricotta, impiattare e ultimare con una leggera dose di cavolo riccio e una manciata di croccante di pane e guanciale.</div>
Schiavonethttp://www.blogger.com/profile/12763234718693459549noreply@blogger.com0tag:blogger.com,1999:blog-4435211958713881719.post-80277532764136796762014-09-15T00:40:00.001-07:002015-05-25T05:38:19.760-07:00CAVOLI BIANCHI CROCCANTI CON CONFETTURA DI CIPOLLA<div class="separator" style="clear: both;"><span style="background-color: rgba(255, 255, 255, 0); -webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Ricetta realizzata da </span><a href="https://www.facebook.com/ilfalcopellegrinoristorante" target="_blank" style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">IL FALCO PELLEGRINO Ristorante di NATALE MARTUCCI</a><span style="background-color: rgba(255, 255, 255, 0); -webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> con le verdure prodotte a Noci (Ba) dall' </span><a href="https://www.facebook.com/AziendaAgricolaLamaChiara" target="_blank" style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">AZIENDA AGRICOLA LAMA CHIARA</a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguJg4sggF0C1LpH1dNMaiyPfLXhnXW1A6RuWdYA4U1Um1_Wnj0mhMRmYV9k1FjNSKwwDNfqxlkbPxgQ6Ccg3rxpq8EguNpcRLASODuDiDOQSKTge8Dfh1SIVYmM1-iRZHUtaiITbSPqBFD/s640/blogger-image-325465930.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguJg4sggF0C1LpH1dNMaiyPfLXhnXW1A6RuWdYA4U1Um1_Wnj0mhMRmYV9k1FjNSKwwDNfqxlkbPxgQ6Ccg3rxpq8EguNpcRLASODuDiDOQSKTge8Dfh1SIVYmM1-iRZHUtaiITbSPqBFD/s640/blogger-image-325465930.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"> </div><div class="separator" style="clear: both;">Ingredienti (per 4 persone)</div><div class="separator" style="clear: both;"> </div><div class="separator" style="clear: both;">1,5 kg di cavoli bianchi</div><div class="separator" style="clear: both;">Per la confettura di cipolle (200 gr)</div><div class="separator" style="clear: both;">500 gr di cipolla</div><div class="separator" style="clear: both;">200 gr di zucchero</div><div class="separator" style="clear: both;">100 gr di aceto di mele</div><div class="separator" style="clear: both;">100 gr di acqua</div><div class="separator" style="clear: both;">100 gr di zucchero</div><div class="separator" style="clear: both;"> </div><div class="separator" style="clear: both;">Bollire i cavoli bianchi in acqua salata per 5 minuti circa, scolarli ed asciugarli con carta da cucina. Scaldare una padella antiaderente con poco olio extra vergine d’oliva, aggiungere i cavoli e, a fiamma alta, farli diventare croccanti girando di tanto in tanto. Quindi servirli con la confettura di cipolla, preparata cuocendo tutti gli ingredienti per circa un’ora.</div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div>Schiavonethttp://www.blogger.com/profile/12763234718693459549noreply@blogger.com0tag:blogger.com,1999:blog-4435211958713881719.post-38175089830843658252014-09-15T00:31:00.001-07:002020-03-14T09:06:12.966-07:00ZUPPA DI ZUCCA 1<div class="separator" style="clear: both;">
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Ricetta realizzata da </span><a href="https://www.facebook.com/ilfalcopellegrinoristorante" style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;" target="_blank">IL FALCO PELLEGRINO Ristorante di NATALE MARTUCCI</a><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"> con le verdure prodotte a Noci (Ba) dall' </span><a href="https://www.facebook.com/AziendaAgricolaLamaChiara" style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;" target="_blank">AZIENDA AGRICOLA LAMA CHIARA</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivyBZf23GRj8aFnQ4sob0ZqD1Uya0KwDOw-mPjhsU8F5NdRjbHZHXJALu7MQA7NIav4obdJOzxV9bhNZtSwe6jhZwjvfvttDLF9b0mnDcZKG0X8TMt1uE88XV3t5Ca_RrkX1d0_uwyK9zz/s640/blogger-image-1809313543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivyBZf23GRj8aFnQ4sob0ZqD1Uya0KwDOw-mPjhsU8F5NdRjbHZHXJALu7MQA7NIav4obdJOzxV9bhNZtSwe6jhZwjvfvttDLF9b0mnDcZKG0X8TMt1uE88XV3t5Ca_RrkX1d0_uwyK9zz/s640/blogger-image-1809313543.jpg" /></a></div>
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Ingredienti (per 4 persone)</div>
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1 kg di zucca (polpa)</div>
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200 gr di mandorle</div>
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50 gr di parmigiano</div>
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100 gr di crostini di pane</div>
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olio extra vergine d’oliva q.b.</div>
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Bollire le mandorle intere in acqua salata per qualche minuto quindi scolarle e sgusciarle. Frullarle e lasciarle in acqua leggermente salata per 2 ore. Passare al setaccio il tutto e portare all’interno la zucca tagliata a pezzi grossi cuocendo per un’ora. Passare il tutto con il minipinner per ottenere una crema liscia. Aggiustare di sale e servire ben calda con crostini di pane.</div>
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<br />Schiavonethttp://www.blogger.com/profile/12763234718693459549noreply@blogger.com0tag:blogger.com,1999:blog-4435211958713881719.post-72609310767933535522014-03-14T12:28:00.000-07:002014-03-20T10:33:36.955-07:00Patate carciofi<div class="separator" style="clear: both;">
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Ingredienti:</div>
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4 carciofi</div>
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4 patate grosse</div>
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una scamorza affumicata</div>
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olio sale e pepe e un cucchiaio di vino bianco.</div>
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Preparazione:<br />
Pulire i carciofi lasciando solo il cuore , cioè la parte più tenera , tagliateli a fette sottili e metteteli per qualche minuto in acqua dove avete spremuto un limone.<br />
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Sbucciare le patate, tagliatele a rondelle sottili, mettetele in acqua fredda in una pentola che metterete al fuoco fino a far bollire qualche secondo.</div>
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Fate raffreddare le patate, sgocciolate i carciofi, mescolateli insieme alla scamorza affumicata tagliuzzata, condite il tutto con olio, sale, pepe e vino bianco,</div>
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Mette tutto in una pirofila, coprite con foglio alluminio, portare in forno caldo e fare cuocere per circa 30/40 minuti a 200°. Gli ultimi 10 minuti, per fare gratinare, togliete il foglio di alluminio.</div>
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Servire.</div>
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Schiavonethttp://www.blogger.com/profile/12763234718693459549noreply@blogger.com070015 Noci BA, Italia40.793902 17.12585990000002340.7698595 17.085519400000024 40.8179445 17.166200400000022tag:blogger.com,1999:blog-4435211958713881719.post-5848431084176706832014-02-27T12:08:00.001-08:002014-02-27T12:08:17.792-08:00Pasta e spinaci alla panna<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uIeBcpoeKvuHJLAMXlroAFOEnJN6R_NDS0tidh34dlsr_MS29vSpbOLVKH6XH7yioSU_7yiaXc93ueGFSwmQA9g9BZbwQK7RqdKT3rMtA89BanBZv4MU136xHRA71FmeiDzxOBlTPk2d/s1600/spinaci+lama+chiara.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uIeBcpoeKvuHJLAMXlroAFOEnJN6R_NDS0tidh34dlsr_MS29vSpbOLVKH6XH7yioSU_7yiaXc93ueGFSwmQA9g9BZbwQK7RqdKT3rMtA89BanBZv4MU136xHRA71FmeiDzxOBlTPk2d/s1600/spinaci+lama+chiara.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spinaci dell'<a href="https://www.facebook.com/AziendaAgricolaLamaChiara?fref=ts" target="_blank">Azienda Agricola Lama Chiara</a></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAH4NHB17Ghk3sr3kxQCpO4HengTn-80uY6outc5EEZdwZKW6ZLcbyFH43F8fzihxNVaVd8xP75ES5AX6a7WN5PzdpFiqb5crZV4l4rjeLZ9zUGSIU891KRMry65DKVNQJSypxzxWP9cH0/s640/blogger-image--2063546739.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAH4NHB17Ghk3sr3kxQCpO4HengTn-80uY6outc5EEZdwZKW6ZLcbyFH43F8fzihxNVaVd8xP75ES5AX6a7WN5PzdpFiqb5crZV4l4rjeLZ9zUGSIU891KRMry65DKVNQJSypxzxWP9cH0/s640/blogger-image--2063546739.jpg" /></a></div>
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La pasta con spinaci e panna è un primo semplice e veloce da preparare ma molto buono se preparato soprattutto con gli spinaci freschi dell' <a href="https://www.facebook.com/AziendaAgricolaLamaChiara?fref=ts" target="_blank">Azienda Agricola Lama Chiara</a>. </div>
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Ingredienti</div>
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320 gr. di pasta (pappardelle, maltagliati, trofie....)</div>
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500 gr. di spinaci freschi <a href="https://www.facebook.com/AziendaAgricolaLamaChiara?fref=ts" target="_blank">Lama Chiara</a> </div>
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200 gr. di panna</div>
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60 gr. di formaggio grattugiato</div>
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una noce di burro </div>
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sale e pepe</div>
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Preparazione</div>
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Pulite e lavate gli spinaci, mettete una noce di burro in una padella mettete gli spinaci e fate cuocere 5 minuti con il coperchio, salare e pepare. Sgocciolate gli spinaci, tagliuzzateli con un coltello e aggiungere la panna. Nel frattempo avrete cotto la pasta in abbondante acqua salata.</div>
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Scolatela (conservate un pò d’acqua di cottura da aggiungere nel caso la pasta risulti troppo asciutta), mescolate agli spinaci; aggiungere il formaggio grattugiato, mescolare bene e servire.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFa2ROAUEunoc0Z5ALN1pFU0bd7LGPp06H2eD6ZVWiVsg2okw4jKb2fW2z8jrDvgH9164HBpZ69hyphenhyphen8d5XrtL-o_yTVev-AtCIqQyzmU58Rx7PWtdNc2SJOVzyZM9p91m88tvdS6zqDJgM/s640/blogger-image--1620768344.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFa2ROAUEunoc0Z5ALN1pFU0bd7LGPp06H2eD6ZVWiVsg2okw4jKb2fW2z8jrDvgH9164HBpZ69hyphenhyphen8d5XrtL-o_yTVev-AtCIqQyzmU58Rx7PWtdNc2SJOVzyZM9p91m88tvdS6zqDJgM/s640/blogger-image--1620768344.jpg" width="640" /></a></div>
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Schiavonethttp://www.blogger.com/profile/12763234718693459549noreply@blogger.com070015 Noci BA, Italia40.793902 17.12585990000002340.793902 17.125859900000023 40.793902 17.125859900000023tag:blogger.com,1999:blog-4435211958713881719.post-74706722384360758332014-02-27T11:24:00.002-08:002014-02-28T00:00:47.402-08:00Cicoria e carciofi alla salentina<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbse6XYj6Vy3K4oNer3jh1POLx5cfMlBJtxIkvGbsYjFgRMWWEGx6rPUgTTGHStkM9hUHJCYqHCj2Ol236hydeuv1YTXMP0gUIpmKP4fI-32iKtzCxiALXtfkSobMcd5EjHyetUbis126e/s640/blogger-image--807370053.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbse6XYj6Vy3K4oNer3jh1POLx5cfMlBJtxIkvGbsYjFgRMWWEGx6rPUgTTGHStkM9hUHJCYqHCj2Ol236hydeuv1YTXMP0gUIpmKP4fI-32iKtzCxiALXtfkSobMcd5EjHyetUbis126e/s640/blogger-image--807370053.jpg" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cicorie di Lama Chiara</td></tr>
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<span style="text-align: justify;">Questo piatto fa parte dell’antica e ricca tradizione del Salento, chiaramente è stata mia madre che mi ha insegnato come prepararlo.</span></div>
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Gustosissimo e a base completamente di salutari verdure come quelle di <a href="https://www.facebook.com/AziendaAgricolaLamaChiara?fref=ts" target="_blank">LAMA CHIARA</a> a Noci (Ba)</div>
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Questa ricetta della cucina povera pugliese andrebbe cotta nel coccio o pignata, ma anche una semplice padella antiaderente va bene</div>
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Ingredienti<br />
500 gr di cuori di cicorie catalogna o puntarella di Galatina</div>
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5 carciofi<br />
2 foglie di alloro<br />
1 cipolla<br />
sedano</div>
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olio extra-vergine di oliva<br />
sale<br />
peperoncino a piacere<br />
brodo vegetale q.b.<br />
formaggio grattuggiato</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWY6HUjftNlQ-9DHtkIkhnTPSEpDS2qWUvSYw-JI1vW3AV1JXLTMoqBf-OjjKvSD7mCpo1KPRnW1xiwkwDMaiFNGdyxqGyy4BC8HdQKCEgF3M0jEtt-3atAYYL4eiL3oXpKGrcL6ftBj2C/s640/blogger-image--212013872.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWY6HUjftNlQ-9DHtkIkhnTPSEpDS2qWUvSYw-JI1vW3AV1JXLTMoqBf-OjjKvSD7mCpo1KPRnW1xiwkwDMaiFNGdyxqGyy4BC8HdQKCEgF3M0jEtt-3atAYYL4eiL3oXpKGrcL6ftBj2C/s640/blogger-image--212013872.jpg" width="476" /></a></div>
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Preparazione<br />
Pulite e lavate i carciofi, togliete le foglie più dure e il gambo, e tagliateli a spicchi se sono molto grandi o lasciateli interi se piccoli.. Lavate, selezionate e tagliate le foglie più tenere e i cuori di cicoria. Lavate il sedano e tagliate la cipolla a fettine. Mettete nel tegame prima l'olio la cipolla affettata e il sedano a pezzettini. Mettete le cicorie e i carciofi nella pentola di terracotta (coccio) disponendoli a strati, condendo con olio sale e peperoncino. Coprire il tutto con due dita di brodo, aggiungete le foglie di alloro e dopo aver chiuso il tegame con il coperchio, accendete la fiamma. Fate cuocere a fuoco medio fino a quando tutte le verdure non saranno cotte. Qualche minuto prima di spegnere la fiamma, spolverizzate di formaggio, aspettate che si fondi e poi spegnete.</div>
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Servite il piatto caldo o tiepido, freddo anche il giorno dopo.</div>
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Schiavonethttp://www.blogger.com/profile/12763234718693459549noreply@blogger.com070015 Noci BA, Italia40.792498966133238 17.12665557861328140.768456466133237 17.086315078613282 40.816541466133238 17.16699607861328tag:blogger.com,1999:blog-4435211958713881719.post-47636430516229372392013-05-28T07:31:00.001-07:002013-05-28T07:31:15.963-07:00Borsettine fettuccia<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIu6zQkLn3j4u6glPJdIAMdiOwKAYOtMMXR0UxsPxA0U4pB9UQ5M-kB9a91iWRMjBPl9LyooGiB-LhXKAlWg0rGQn0V8p6AZjgG2sn9XO5IKAa1MhVOfJ3iER6e-J24zCV49BE9sC9AUK/s640/blogger-image-442925227.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIu6zQkLn3j4u6glPJdIAMdiOwKAYOtMMXR0UxsPxA0U4pB9UQ5M-kB9a91iWRMjBPl9LyooGiB-LhXKAlWg0rGQn0V8p6AZjgG2sn9XO5IKAa1MhVOfJ3iER6e-J24zCV49BE9sC9AUK/s640/blogger-image-442925227.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYkDpPVEUcTUXOLAIlZd8MGp45azOWRi1i-LPaIeVxVWe_3UeOeYwT4qntIe8hBYBw0jZWVfXSpIJY8uJ9Qb1LuwIwttWRghKRYaimc_-_WfRE3OWcpyrsTjok6LEBQ8juFF-fAJDYk-KY/s640/blogger-image--1988993488.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYkDpPVEUcTUXOLAIlZd8MGp45azOWRi1i-LPaIeVxVWe_3UeOeYwT4qntIe8hBYBw0jZWVfXSpIJY8uJ9Qb1LuwIwttWRghKRYaimc_-_WfRE3OWcpyrsTjok6LEBQ8juFF-fAJDYk-KY/s640/blogger-image--1988993488.jpg"></a></div><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIu6zQkLn3j4u6glPJdIAMdiOwKAYOtMMXR0UxsPxA0U4pB9UQ5M-kB9a91iWRMjBPl9LyooGiB-LhXKAlWg0rGQn0V8p6AZjgG2sn9XO5IKAa1MhVOfJ3iER6e-J24zCV49BE9sC9AUK/s640/blogger-image-442925227.jpg"></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVRRyeaVwV5Sw-zaQK6vkqkv1LiN9dT6973FHx-luIgtRabHKpC_eEhrGr8f0nLLvfu8UBzMuEkzf0a8VPezwzOEgxvO4E264EQbNO-4q1QSsuCY3hyCVX85fwtiHLY1fvEiKO_h4uosDb/s640/blogger-image--391979736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVRRyeaVwV5Sw-zaQK6vkqkv1LiN9dT6973FHx-luIgtRabHKpC_eEhrGr8f0nLLvfu8UBzMuEkzf0a8VPezwzOEgxvO4E264EQbNO-4q1QSsuCY3hyCVX85fwtiHLY1fvEiKO_h4uosDb/s640/blogger-image--391979736.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisgqmp6MdiUDrsW3lYHvF4JKKiyErPZR6tOdlfqo3x644bncVBIsIfEGf7UgelrwQfhV77jNzPT0n5TFgUj6QO6-ABCBh5TvCiKpD1lHZyUzhpm0-vK-uJPSpk3OQfdwm34QEgOcM0lIJi/s640/blogger-image-1987622155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisgqmp6MdiUDrsW3lYHvF4JKKiyErPZR6tOdlfqo3x644bncVBIsIfEGf7UgelrwQfhV77jNzPT0n5TFgUj6QO6-ABCBh5TvCiKpD1lHZyUzhpm0-vK-uJPSpk3OQfdwm34QEgOcM0lIJi/s640/blogger-image-1987622155.jpg"></a></div><br></div><br></div>Schiavonethttp://www.blogger.com/profile/12763234718693459549noreply@blogger.com0tag:blogger.com,1999:blog-4435211958713881719.post-10524963527183485502013-05-15T12:06:00.001-07:002013-05-17T02:21:49.538-07:00NATALE 2012 <div class="separator" style="clear: both; text-align: center;">
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Schiavonethttp://www.blogger.com/profile/12763234718693459549noreply@blogger.com1tag:blogger.com,1999:blog-4435211958713881719.post-10727152121416560882013-05-15T11:54:00.001-07:002013-05-15T11:54:53.373-07:00Orecchini <div class="separator" style="clear: both; text-align: center;">
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Schiavonethttp://www.blogger.com/profile/12763234718693459549noreply@blogger.com0Noci, Province of Bari, Italy40.797957124643666 17.12356567382812540.773914624643666 17.083225173828126 40.821999624643666 17.163906173828124tag:blogger.com,1999:blog-4435211958713881719.post-5400279700931810602013-04-17T11:30:00.000-07:002013-04-17T11:30:18.719-07:00Riso e spinaci al forno<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3pjeWesA9VNUUZRme5R81Ma8JTOAHhL8DnUaojJTvHEJXGXq-j-w_abceVKVMTlfDnK3dw3jExBCTYC6jKmhhHKqV-TSax0qimy1JwL8Vo7NIeLypoBzBEt8AOjuE3z1o6omAx5ldt1qd/s640/blogger-image--837585814.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3pjeWesA9VNUUZRme5R81Ma8JTOAHhL8DnUaojJTvHEJXGXq-j-w_abceVKVMTlfDnK3dw3jExBCTYC6jKmhhHKqV-TSax0qimy1JwL8Vo7NIeLypoBzBEt8AOjuE3z1o6omAx5ldt1qd/s320/blogger-image--837585814.jpg" width="320" /></a>Ingredienti,<br />
1/2 litro di latte<br />
4 manciate di riso, <br />
mezzo chilo di spinaci surgelati o Kg. 1 di spinaci freschi di <a href="http://www.gentedelfud.it/produttore/dettaglio/lama-chiara/" target="_blank">Lama Chiara </a>,<br />
2 manciate di parmigiano grattugiato,<br />
burro,<br />
1 cucchiaio di pangrattato<br />
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Preparazione:<br />
<div style="text-align: justify;">
Portare ad ebollizione mezzo litro di latte, versare il riso, salate, abbassare la fiamma e lasciarlo cuocere per circa 15 minuti.</div>
<div style="text-align: justify;">
Mettere gli spinaci in padella con poco burro, coperti, a fiamma bassa.</div>
<div style="text-align: justify;">
Levare dal fuoco gli spinaci, tritarli grossolanamente.</div>
<div style="text-align: justify;">
Controllare la cottura del riso: se è troppo asciutto aggiungere acqua calda; se è arrivato a cottura e contiene ancora latte alzare la fiamma per farlo evaporare mescolando. Non occorre scolare.</div>
<div style="text-align: justify;">
Unire il riso agli spinaci, mescolare bene in modo che si insaporisca. Spegnere la fiamma e aggiungere una manciata di formaggio grattugiato e un pezzetto di burro.</div>
<div style="text-align: justify;">
Ungere di burro una pirofila, cospargerla di pangrattato, versare dentro il composto e livellare la superficie. Cospargere con burro fuso e parmigiano. Infornare per gratinare.</div>
<a href="http://www.facebook.com/media/set/?set=a.2210206705839.2125758.1567634653&type=3" target="_blank">foto LAMA CHIARA</a><br />
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Schiavonethttp://www.blogger.com/profile/12763234718693459549noreply@blogger.com0Noci Noci40.788032 17.126901tag:blogger.com,1999:blog-4435211958713881719.post-42635065320185450852013-04-15T09:31:00.000-07:002013-04-17T11:15:27.585-07:00Panini al latte<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm4p-cCUNAvTX50BJu-e4wPcmKdl3RI1-v_qf6pqWtqrZXY0vz3O3WHBic68soSGGAMhFHGyOmJdAXFKKSk5K_9MDY4ExFiKUcVuOphAw3RbLQfvZAS01HI2WutbNcbLeP9Q-Cye715KE0/s640/blogger-image-648102938.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm4p-cCUNAvTX50BJu-e4wPcmKdl3RI1-v_qf6pqWtqrZXY0vz3O3WHBic68soSGGAMhFHGyOmJdAXFKKSk5K_9MDY4ExFiKUcVuOphAw3RbLQfvZAS01HI2WutbNcbLeP9Q-Cye715KE0/s640/blogger-image-648102938.jpg" /></a><br />
Ingredienti</div>
<div style="text-align: justify;">
200 gr. latte</div>
<div style="text-align: justify;">
250 gr. semola rimacinata</div>
<div style="text-align: justify;">
250 gr. farina rinforzata (manitoba)</div>
<div style="text-align: justify;">
50 gr. burro a temperatura ambiente</div>
<div style="text-align: justify;">
20 gr. sale fino</div>
<div style="text-align: justify;">
20 gr. zucchero</div>
<div style="text-align: justify;">
1 bustina di lievito Mastro Fornaio</div>
<div style="text-align: justify;">
<br />
Preparazione:</div>
<div style="text-align: justify;">
Intiepidire il latte, aggiungere lo zucchero. Mettere la farina e la semola aggiungere il sale, il lievito in polvere e lavorare bene.<br />
Alla fine aggiungere il burro.<br />
Lavorate fino ad ottenere un impasto liscio. </div>
<div style="text-align: justify;">
Lasciare lievitare per circa 1 ora. </div>
<div style="text-align: justify;">
Quando la pasta sarà lievitata, toglietela dalla ciotola e formate un salsicciotto.</div>
<div style="text-align: justify;">
Dal filone di impasto ricaverete tanti pezzetti del peso di circa 40 gr. ciascuno, con i quali formerete delle palline che adagerete su di una teglia foderata con carta forno. </div>
<div style="text-align: justify;">
Per formare i panini prendete un pezzo di pasta stendetelo con le mani e poi arrotolatelo, rifare la stessa operazione ma nel verso contrario, così avrete panini lisci, senza grinze.</div>
<div style="text-align: justify;">
Spennellate i panini ottenuti con del latte tiepido o olio e lasciateli lievitare per almeno mezz'ora in un posto tiepido, magari nel forno preriscaldato a 50°.</div>
<div style="text-align: justify;">
Infornate a 200° per circa 20 minuti.</div>
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<br />Schiavonethttp://www.blogger.com/profile/12763234718693459549noreply@blogger.com0tag:blogger.com,1999:blog-4435211958713881719.post-69034877125922919272013-04-04T00:07:00.000-07:002013-04-04T00:07:35.683-07:00Girelle di pancarre<div>
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Ingredienti: 1 confezione di pancarre a fette lunghe<br />
Preparazione:<br />
<div>
Stendere il pancarre utilizzando un matterello. Sulle fette di pancarre spalmare sopra le creme o i formaggi, e aggiungere il ripieno, arrotolare le fette avvolgerle nella pellicola trasparente e mettere in frigo. Prima di servire tagliare a fettine ......</div>
<div>
Per il ripieno potete utilizzare:</div>
<div>
Filadelfia e prosciutto crudo</div>
<div>
Tonno e maionese</div>
<div>
Maionese e prosciutto crudo</div>
<div>
Burro e salmone</div>
<div>
stracchino, bresaola e rucola</div>
<div>
maionese salame e fontina</div>
<div>
ecc.....</div>
<div>
<br /></div>
Schiavonethttp://www.blogger.com/profile/12763234718693459549noreply@blogger.com070015 Noci Province of Bari, Italy40.793902 17.12585990000002340.7698595 17.085519400000024 40.8179445 17.166200400000022tag:blogger.com,1999:blog-4435211958713881719.post-68941134891795751272013-04-03T10:46:00.000-07:002013-04-16T00:43:32.520-07:00Pasta broccoli e salsiccia<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: justify;">Ingredienti:</span></div>
300 gr. di pasta (penne rigate o orecchiette)<br />
250 gr. di salsicce<br />
500 gr. circa di broccoli di <a href="http://www.gentedelfud.it/produttore/dettaglio/lama-chiara/" target="_blank">Lama Chiara</a><br />
aglio<br />
peperoncino<br />
4 cucchiai di olio d’oliva<br />
formaggio grattugiato misto (pecorino romano e parmigiano reggiano)<br />
Preparazione:<br />
<div>
Prendere i broccoli, tagliarli a pezzetti, utilizzando anche la parte morbida del gambo. Lavare accuratamente e lessate al dente.<br />
In una padella far soffriggere l’aglio e il peperoncino (a piacere) con l'olio.<br />
Aggiungere la salsiccia sbriciolata.<br />
Far rosolare schiacciando di tanto in tanto con una forchetta<br />
Quando la salsiccia è rosolata, aggiungere i broccoli lessati.<br />
<div>
Far cuocere per qualche minuto in modo da rendere il sugo cremoso ed eliminare l’aglio. Nel frattempo cuocere la pasta, versarla nella padella con il condimento di broccoli e salsiccia, condite con il formaggio.<br />
Mescolate bene facendo insaporire aggiungendo, se necessario, un filo di olio.<br />
Servire caldo. A piacere condire con pepe.</div>
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Schiavonethttp://www.blogger.com/profile/12763234718693459549noreply@blogger.com0Noci, Province of Bari, Italy40.797957124643666 17.12837219238281240.773914624643666 17.088031692382813 40.821999624643666 17.168712692382812tag:blogger.com,1999:blog-4435211958713881719.post-3387609486270277402013-04-03T10:16:00.000-07:002013-04-03T10:16:34.978-07:00Pasta e patate "povera" al forno<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-q8h2bim7OKU/UO8dP7SoSqI/AAAAAAAANBY/FEhk5fQzEGo/s1600/BB3A545D-D130-488E-A1DB-976A0024A6A2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-q8h2bim7OKU/UO8dP7SoSqI/AAAAAAAANBY/FEhk5fQzEGo/s320/BB3A545D-D130-488E-A1DB-976A0024A6A2.JPG" width="320" /></a></div>
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Piatto contadino povero ma buono, povero per gli ingredienti semplici.</div>
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Ingredienti:</div>
220 gr. di mezze maniche<br />1/4 cipolla<br />4 patata media grandezza<br />origano<div>
pomodorini<div>
pane grattato<br />Preparazione:</div>
<div>
Tagliare a dadini non troppo grandi le patate, mettetele in acqua salata fredda , mettete al fuoco fino al primo bollo, scolate e tenete da parte.</div>
<div>
Lessate al dente la pasta.</div>
<div>
Mentre la pasta cuoce in una pirofila mettete un filo di olio, qualche pomodorino a pezzettini, fettine sottili di cipolla e un pizzico di sale.</div>
<div>
Scolate la pasta condire con olio crudo, abbondante origano.</div>
<div>
Nella pirofila fate uno strato di pasta, poi mettete le patate a cubetti, salate, spargete pane grattato, pezzettini di pomodorini e un filo di olio.</div>
<div>
Fate tanti strati fino ad esaurimento di patate e pasta, condendo sempre con olio, sale, cipolla e pangrattato.</div>
<div>
Coprite la pirofila con carta stagnola e mettete in forno per circa 30 minuti a 200 gradi e 10 minuti a pirofila scoperta per gratinare.</div>
<div>
La ricetta non prevede formaggio e vi assicuro che è buonissima così.</div>
<div>
Oltre al formaggio si può aggiungere anche del prosciutto a dadini o mozzarella, ma è un'altra cosa.....</div>
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Schiavonethttp://www.blogger.com/profile/12763234718693459549noreply@blogger.com1tag:blogger.com,1999:blog-4435211958713881719.post-3182253133286588442013-04-03T09:25:00.000-07:002020-03-14T09:05:35.154-07:00Pasquetta 2013<div class="separator" style="clear: both; text-align: center;">
Solo qualche foto ricordo della nostra Pasquetta 2013.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCper48sfULHJlrRyCORqZRK8mqlyzmM-8oGXcFhY3lioArRILXqPm5FQuqIc4FDxizCQFtrvKIVCIsC786_s79QR9hyA_d055uE8LeJZIGlspiveElKGAJ9kECbqd5tNw2ZAaNc02CoFz/s640/blogger-image--186741753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCper48sfULHJlrRyCORqZRK8mqlyzmM-8oGXcFhY3lioArRILXqPm5FQuqIc4FDxizCQFtrvKIVCIsC786_s79QR9hyA_d055uE8LeJZIGlspiveElKGAJ9kECbqd5tNw2ZAaNc02CoFz/s640/blogger-image--186741753.jpg" /></a></div>
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Schiavonethttp://www.blogger.com/profile/12763234718693459549noreply@blogger.com0Strada Vicinale Scarcioppola, 70015 Noci, Province of Bari, Italy40.7732396 17.04632749999996140.7672271 17.036242499999961 40.779252099999994 17.056412499999961tag:blogger.com,1999:blog-4435211958713881719.post-85968785058092656342013-03-29T16:56:00.000-07:002013-04-03T09:58:04.846-07:00Scarcelle di Pasqua (Sorg impis)<div class="separator" style="clear: both;">
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<div style="text-align: justify;">
Tipico dolce di Pasqua di un tempo passato, destinato principalmente ai bambini; è il dolce nel quale è inserito l'uovo sodo, chiamato con termine dialettale "scarcella" (Barese e Foggiano), curruchele (nel Brindisino), cuddura o puddica cu uvoe (nel Leccese), chelomme o pupe (nel Tarantino). </div>
<div style="text-align: justify;">
Anche per la forma, per il numero delle uova (che arrivano sino a 21 come a Salice Salentino; grosso pane che la fidanzata dona al suo amato), ha un nome diverso.</div>
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A Noci -Ba- il nome dialettale è "Sorg impis", traduzione letterale è "E' risorto l'appeso".</div>
<div style="text-align: justify;">
Diverse le versioni della pasta base, la più comune è la frolla.</div>
<div style="text-align: justify;">
Ingredienti :</div>
<div>
<div style="text-align: justify;">
500 gr. di farina “00″</div>
<div style="text-align: justify;">
100 gr. di zucchero</div>
<div style="text-align: justify;">
mezza bustina di lievito per dolci</div>
<div style="text-align: justify;">
la buccia di un limone</div>
<div style="text-align: justify;">
100 ml. di olio extra vergine di oliva dal sapore delicato</div>
<div style="text-align: justify;">
200 ml. di latte</div>
<div style="text-align: justify;">
6 + 2 uova</div>
<div style="text-align: justify;">
un pizzico di sale</div>
</div>
<div style="text-align: justify;">
zucchero in granella o anisini o corallini filini colorati, qb</div>
<div>
<div style="text-align: justify;">
Preparazione:</div>
</div>
<div style="text-align: justify;">
Lavate e lessate 6 uova fresche.</div>
<div style="text-align: justify;">
Disponete la farina a fontana su una spianatoia, unite le due uova, lo zucchero, il lievito, il sale, la buccia grattugiata del limone. Versate a filo l’olio, mescolando con una forchetta. Unite il latte tiepido poco per volta, fino a ottenere un impasto liscio e uniforme. </div>
<div style="text-align: justify;">
A questo punto realizzate le forme che volete: colombe, cestini, gallucci, bambolotti, cavalli, stelle ecc. Su tali forme disponete uno o più uova sode con guscio, fermati con strisce di pasta messi a croce.</div>
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Posizionate la scarcella su una teglia rivestita di carta da forno, spennellate la superficie con latte. Distribuite la granella di zucchero sulla scarcella e infornate a 180° per 30 minuti.</div>
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