tag:blogger.com,1999:blog-22985125842646808812024-03-13T21:01:25.426+01:00Le Ricette di Simonale ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.comBlogger981125tag:blogger.com,1999:blog-2298512584264680881.post-27949298342772414392020-07-15T10:58:00.000+02:002020-07-15T10:58:14.292+02:00GNOCCHETTI SARDI CON CREMA DI ZUCCHINE E GAMBERETTI<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSUFhl873BfD8gGjav7wYRpVMlccF6zaxHkoaGcLGW1fKtYNempHZYb5d2AfXpT01KmiphB0r6k-7giDP9jCaxl5cr-fFBnM-N6DRXRgtGbu_29Nq6a0GpYM4g32xxmw5ub16cWlSAP4j/s1600/108776180_3057766120985628_692630431530201240_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="576" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSUFhl873BfD8gGjav7wYRpVMlccF6zaxHkoaGcLGW1fKtYNempHZYb5d2AfXpT01KmiphB0r6k-7giDP9jCaxl5cr-fFBnM-N6DRXRgtGbu_29Nq6a0GpYM4g32xxmw5ub16cWlSAP4j/s640/108776180_3057766120985628_692630431530201240_o.jpg" width="384" /></a></div>
INGREDIENTI PER 5 PERSONE:<br />
500 GR DI GNOCCHETTI SARDI<br />
3 ZUCCHINE<br />
400 GR DI GAMBERETTI IN SALAMOIA<br />
2 NOCI<br />
5 FOGLIE DI BASILICO<br />
PECORINOq.b.<br />
SALE<br />
OLIO E.V.O.<br />
<br />
PROCEDIMENTO:<br />
Lavate e spuntate le zucchine e passatele 7 minuti al microonde a 900W.<br />
Tagliatele a rondelle, mettetele in un contenitore a bordi alti, unite il pecorino, le noci, il basilico, il sale e l'olio<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0z-ZipfV8adDUQSu1gnHil0Cg_Daxw6NzXNu6WKyoPbb2pyV1LIDmNkhH1nROp-NlEFJ7mHU7n6BZ4WZn8-Rxn_xkmMnONn7l9guya3p3uBpb4LQyIRVd4Ic2mNjJMhyphenhyphenSyzJNBep_f4L/s1600/107938671_3057703184325255_7870629884457137701_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0z-ZipfV8adDUQSu1gnHil0Cg_Daxw6NzXNu6WKyoPbb2pyV1LIDmNkhH1nROp-NlEFJ7mHU7n6BZ4WZn8-Rxn_xkmMnONn7l9guya3p3uBpb4LQyIRVd4Ic2mNjJMhyphenhyphenSyzJNBep_f4L/s400/107938671_3057703184325255_7870629884457137701_n.jpg" width="300" /></a></div>
<br />
e frullate con il minipimer fino ad ottenere una crema<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4dqv09JEABj3_xq9GIPuhcblPoOyiGxinSbxkULcduKg7KZ6rtt45Dk0_Slqiu63NlWy6h6zN0mRt2x80S22NXLg6vX-tty-5-gP1c0n8w64s9dVLFU32ihjP6P3g9gzno49FHDA7ysj/s1600/107893212_3057703314325242_4368396656527773293_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4dqv09JEABj3_xq9GIPuhcblPoOyiGxinSbxkULcduKg7KZ6rtt45Dk0_Slqiu63NlWy6h6zN0mRt2x80S22NXLg6vX-tty-5-gP1c0n8w64s9dVLFU32ihjP6P3g9gzno49FHDA7ysj/s400/107893212_3057703314325242_4368396656527773293_n.jpg" width="300" /></a></div>
<br />
Cuocete gli gnocchetti in acqua salata, scolateli e amalgamateli con la crema, quindi unite i gamberetti, un filo d'olio se serve, potete mangiarli caldi o anche freddi<br />
<br /></div>
le ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.com0tag:blogger.com,1999:blog-2298512584264680881.post-19595940856174513372020-07-14T11:37:00.002+02:002020-07-14T11:37:47.465+02:00POLPETTONE CON FUNGHI TRIFOLATI<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik1AWUgGh8cI4AYtwF3mOhRVsDfkO8DayHYoA0C9IITAPKNt6DW6eYcPOYX8IX_P68i2WrWTBM1BMn-aH_4-svwKrQR5I6sKa2Wrw2tEalNMzCTzaf_rlik17HZelUX0gAx7xh3C7hyphenhyphen-I_/s1600/107619286_3050024378426469_6410541271412817134_n.jpg" imageanchor="1" 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/AVvXsEik1AWUgGh8cI4AYtwF3mOhRVsDfkO8DayHYoA0C9IITAPKNt6DW6eYcPOYX8IX_P68i2WrWTBM1BMn-aH_4-svwKrQR5I6sKa2Wrw2tEalNMzCTzaf_rlik17HZelUX0gAx7xh3C7hyphenhyphen-I_/s640/107619286_3050024378426469_6410541271412817134_n.jpg" width="480" /></a></div>
<div>
<br /></div>
INGREDIENTI:<div>
600 GR DI MACINATO DI MANZO</div>
<div>
1 UOVO</div>
<div>
PANGRATTATO q.b.</div>
<div>
LATTE q.b.</div>
<div>
PECORINO q.b.</div>
<div>
2 FETTE DI PROSCIUTTO COTTO</div>
<div>
200 GR DI PROVOLONE DOLCE</div>
<div>
300 GR DI FUNGHI CHAMPIGNON (in scatola)</div>
<div>
1SPICCHIO D'AGLIO</div>
<div>
PREZZEMOLO</div>
<div>
SALE </div>
<div>
PEPE</div>
<div>
OLIO E.V.O.</div>
<div>
<br /></div>
<div>
PROCEDIMENTO PER I FUNGHI TRIFOLATI:</div>
<div>
In una padella versate un filo d'olio e unite lo spicchio d'aglio intero, appena si rosola toglietelo e versate i funghi sgocciolati, mescolate, salate e pepate. Un paio di minuti e spegnete aggiungendo un trito di prezzemolo. Lasciate raffreddare</div>
<div>
<br /></div>
<div>
PROCEDIMENTO PER IL POLPETTONE:</div>
<div>
In una terrina versate il macinato, aggiungete il sale, il pepe, l'uovo, il pangrattato, il pecorino, un filo di latte e mescolate il tutto con le mani.</div>
<div>
Su un foglio di carta forno sistemate il macinato formando un rettangolo.</div>
<div>
Sopra disponete le fette di prosciutto, i funghi trifolati ed il provolone.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd7azxswkRR8TGpl0r8K_Qe-6or4DcW-_Dgq1IBDfYfPPeE9EYxWdk2HV_JNX-KqwA8TO9lJ96H4U9TaUZ7_AN8mKGWP21EDJm6ddb9R-7OhbHuKXJb9dw0HH8NOvF9XOX6R97rAg_fsbk/s1600/107664392_3050024675093106_52129481356547096_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd7azxswkRR8TGpl0r8K_Qe-6or4DcW-_Dgq1IBDfYfPPeE9EYxWdk2HV_JNX-KqwA8TO9lJ96H4U9TaUZ7_AN8mKGWP21EDJm6ddb9R-7OhbHuKXJb9dw0HH8NOvF9XOX6R97rAg_fsbk/s640/107664392_3050024675093106_52129481356547096_n.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<div>
Arrotolate , aiutandovi con la carta forno dando la forma a polpettone.</div>
</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFdOg24ts7X-kS1dF-n71fBzbovusOU7f8EzcRTdyuLDKrdyyEBsibGTloKeFijHV5xOWsm3ygbqzyaglk_HBzvi3SC2hHhvWVcybojA-ISqI4xQxlqAwDRocyCm2Fot753zMqcxuLAVie/s1600/108128614_3050024565093117_8534121628388342872_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFdOg24ts7X-kS1dF-n71fBzbovusOU7f8EzcRTdyuLDKrdyyEBsibGTloKeFijHV5xOWsm3ygbqzyaglk_HBzvi3SC2hHhvWVcybojA-ISqI4xQxlqAwDRocyCm2Fot753zMqcxuLAVie/s400/108128614_3050024565093117_8534121628388342872_n.jpg" width="400" /></a></div>
<div>
Avvolgetelo con la stessa carta forno e cuocete in forno per 25 minuti a 200°.</div>
<div>
Una volta cotto , lasciate raffreddare e dopo tagliatelo a fette.</div>
</div>
le ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.com0tag:blogger.com,1999:blog-2298512584264680881.post-25905565362778968252020-07-14T11:25:00.000+02:002020-07-14T11:25:01.314+02:00FARFALLE PESTO MOZZARELLA POMODORI E OLIVE NERE<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpd43ayIigkzb7phxLm36qPcNHZFCf_muxIFYFuWmiEziVDQsxWjQFLXqvdCukffDsqBD2trHYGb6uc7gj2q3-I3I79XIdaTcXAqQOWMaqRQHag_Ksqz_-sFbKoXam1Ypp4lqYjsCKj7Cu/s1600/107827422_3050007851761455_764350841844957304_n.jpg" imageanchor="1" 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/AVvXsEjpd43ayIigkzb7phxLm36qPcNHZFCf_muxIFYFuWmiEziVDQsxWjQFLXqvdCukffDsqBD2trHYGb6uc7gj2q3-I3I79XIdaTcXAqQOWMaqRQHag_Ksqz_-sFbKoXam1Ypp4lqYjsCKj7Cu/s640/107827422_3050007851761455_764350841844957304_n.jpg" width="480" /></a></div>
INGREDIENTI PER 4 PERSONE:<br />
400 GR DI FARFALLE<br />
300 GR DI PESTO DI BASILICO<br />
2 POMODORI SODI<br />
8 OLIVE NERE<br />
125 GR DI MOZZARELLA<br />
SALE<br />
OLIO E.V.O.<br />
<br />
PROCEDIMENTO:<br />
Cuocete le farfalle in acqua salata, scolatele e versatela in una terrina, unite il pesto di basilico e mescolate. Una volta raffreddata unite le olive, i pomodori e la mozzarella a pezzetti, Aggiustate di olio. Servite</div>
le ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.com0tag:blogger.com,1999:blog-2298512584264680881.post-25179508396731867412020-07-06T11:35:00.002+02:002020-07-06T11:36:49.916+02:00INSALATA DI COZZE E SALMONE<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKc-rA9N46rBYGtFwuf1eSVH3yRTQZrYSqjPuBAm7-as2maOHvV-3uErKw8wc0haVf4RzmM42H_lKoArfD2snMzIADIY8lpJGGrj4dvxdE2y40UImcMeU2wNLKUrelUvTS__ttElEhhN2/s1600/106907410_1584671008367523_1354885389025916379_o.jpg" imageanchor="1" 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/AVvXsEjZKc-rA9N46rBYGtFwuf1eSVH3yRTQZrYSqjPuBAm7-as2maOHvV-3uErKw8wc0haVf4RzmM42H_lKoArfD2snMzIADIY8lpJGGrj4dvxdE2y40UImcMeU2wNLKUrelUvTS__ttElEhhN2/s640/106907410_1584671008367523_1354885389025916379_o.jpg" width="480" /></a></div>
INGREDIENTI PER 3 PERSONE:<br />
3 POMODORI SODI<br />
3 GAMBI DI SEDANO CON RELATIVE FOGLIE<br />
2 FILETTI DI SALMONE AL NATURALE (IN SCATOLA)<br />
300 GR DI COZZE SGUSCIATE<br />
9 OLIVE VERDI IN SALAMOIA<br />
1/2 LIMONE<br />
SALE<br />
PEPE<br />
OLIO E.V.O.<br />
<br />
PROCEDIMENTO:<br />
Mettete le cozze crude a macerare con il succo del limone per 10 minuti.<br />
Lavate e tagliate a pezzetti i pomodori, stessa cosa con il sedano e le olive, scolate per bene i filetti di salmone e aggiungeteli alle cozze, unite i pomodori ed il sedano con le olive, salate, pepate e condite con olio. Servite<br />
<br /></div>
le ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.com0tag:blogger.com,1999:blog-2298512584264680881.post-79668063733957951252020-07-02T11:21:00.000+02:002020-07-02T11:21:11.910+02:00FUSILLI CON CREMA DI AVOCADO GAMBERETTI E POMODORINI<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOFDWie6HuNZTvPw4u3LUajMGOuhkpDNESr7oowowiniQxglmZH1jXW31cn3pDEDQ187uuxOHx-h7Uh-CKyqvhvf5pd00nds05mCw8GfsQpTzelc9wEYW9c-YMeOPXVFkq27IF7HL8DPaP/s1600/106345089_3022743654487875_4185278054937783989_o.jpg" imageanchor="1" 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/AVvXsEgOFDWie6HuNZTvPw4u3LUajMGOuhkpDNESr7oowowiniQxglmZH1jXW31cn3pDEDQ187uuxOHx-h7Uh-CKyqvhvf5pd00nds05mCw8GfsQpTzelc9wEYW9c-YMeOPXVFkq27IF7HL8DPaP/s640/106345089_3022743654487875_4185278054937783989_o.jpg" width="480" /></a></div>
INGREDIENTI PER 3 PERSONE:<br />
300 GR DI FUSILLI<br />
1 AVOCADO MATURO<br />
12 POMODORINI CILIEGINO<br />
400 GR DI GAMBERETTI IN SALAMOIA<br />
SALE<br />
BASILICO<br />
OLIO E.V.O.<br />
<br />
PROCEDIMENTO:<br />
Cuocete i fusilli in acqua salata, scolateli e conditeli con un po' do'olio. Lasciate raffreddare.<br />
Schiacciate con una forchetta l'avocado, aggiungete i pomodorini tagliati in 4, i gamberetti sgocciolati, basilico sale e olio. Versate il composto nei fusilli ed amalgamate per bene. Servite</div>
le ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.com0tag:blogger.com,1999:blog-2298512584264680881.post-83899667558780058412020-06-17T10:37:00.001+02:002020-06-17T10:37:13.218+02:00INSALATONA TONNATA<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxJTHt0kSpkVT_SpmKXaB3OrTGdY3A1Z0PMFlOUmXOUVW-Qn6ADUzn0MMYtqllU1CAcaZuYGra0yJmCftMDEWgI4T2w07QVsTOLBj81c9Qd-Ztks3IGDNMo64kgzzvNvA3JU5givSrnHBn/s1600/104256655_2980020948760146_1778043305652102069_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxJTHt0kSpkVT_SpmKXaB3OrTGdY3A1Z0PMFlOUmXOUVW-Qn6ADUzn0MMYtqllU1CAcaZuYGra0yJmCftMDEWgI4T2w07QVsTOLBj81c9Qd-Ztks3IGDNMo64kgzzvNvA3JU5givSrnHBn/s640/104256655_2980020948760146_1778043305652102069_o.jpg" width="640" /></a></div>
INGREDIENTI PER 4 PERSONE:<br />
1 SCATOLA DI FAGIOLI DI SPAGNA<br />
100 GR DI TONNO SOTT'OLIO<br />
1/2 AVOCADO<br />
4 POMODORI SODI<br />
1 PUGNO DI RUCOLA<br />
5 UOVA SODE<br />
8 OLIVE NERE AL FORNO<br />
2 CUCCHIAI DI SALSA TONNATA<br />
SALE<br />
PEPE<br />
<br />
<br />
PROCEDIMENTO:<br />
In una terrina mescolate insieme i fagioli sgocciolati, il tonno, la rucola, l'avocado ed i pomodori a pezzetti, le olive, il sale, il pepe e la salsa tonnata. Adagiata su un piatto da portata e sistemate sopra le uova sode a meta'. Servite<br />
<br />
<br />
<br /></div>
le ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.com0tag:blogger.com,1999:blog-2298512584264680881.post-80821834165936977532020-06-15T10:42:00.001+02:002020-06-15T10:42:22.358+02:00FUSILLI CON TONNO AVOCADO CIPOLLA DI TROPEA E BASILICO<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVPIb15nwsnoji0mwo4MEzTCPkcRsEsxV-hd7hjd4xdnKz3onYJweyv4d-mY3TpdKP7GIo03j5tMFNjVqvq7R8sC7AfeJCxvkWPg9-goB36xn2bK58YHEDn5qLxPC87l6GWY9HDUQdq75W/s1600/104159868_2974311135997794_8041536385698358967_n.jpg" imageanchor="1" 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/AVvXsEiVPIb15nwsnoji0mwo4MEzTCPkcRsEsxV-hd7hjd4xdnKz3onYJweyv4d-mY3TpdKP7GIo03j5tMFNjVqvq7R8sC7AfeJCxvkWPg9-goB36xn2bK58YHEDn5qLxPC87l6GWY9HDUQdq75W/s640/104159868_2974311135997794_8041536385698358967_n.jpg" width="480" /></a></div>
INGREDIENTI PER 3 PERSONE:<br />
300 GR DI FUSILLI<br />
1/2 AVOCADO<br />
160 GR DI TONNO SOTT'OLIO<br />
1/2 CIPOLLA DI TROPEA<br />
FOGLIE DI BASILICO<br />
SALE<br />
OLIO E.V.O.<br />
<br />
PROCEDIMENTO:<br />
Cuocete i fusilli in acqua salata, scolateli e unite il tonno, l'avocado a pezzetti, la cipolla ed il basilico tritati finemente, sale e olio. Mescolate il tutto e servite.</div>
le ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.com0tag:blogger.com,1999:blog-2298512584264680881.post-92054372663667425512020-06-15T10:32:00.002+02:002020-06-15T10:32:22.949+02:00INSALATA DI BACCALA'<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGDg0rO_VpJSgfObXkU56ZOclLPTfes4oI2C-jy_2ChXHlTAb_7UhegnJpcc-dY9CYT4cfl9cTFLyEgD4pxSPsF0WQW9WKI2BryRVjllsmPabfUyt1lVMJfif59e2LIqVgMtPR6GcVuYUh/s1600/104163744_1568038263364131_3631298225574577510_n.jpg" imageanchor="1" 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/AVvXsEhGDg0rO_VpJSgfObXkU56ZOclLPTfes4oI2C-jy_2ChXHlTAb_7UhegnJpcc-dY9CYT4cfl9cTFLyEgD4pxSPsF0WQW9WKI2BryRVjllsmPabfUyt1lVMJfif59e2LIqVgMtPR6GcVuYUh/s640/104163744_1568038263364131_3631298225574577510_n.jpg" width="480" /></a></div>
INGREDIENTI PER 3 PERSONE:<br />
400 GR DI STRACCETTI DI BACCALA'(IO HO USATO QUELLI DELL'EISMANN)<br />
5 POMODORI SODI<br />
100 GR DI RUCOLA<br />
6 OLIVE NERE<br />
PEPERONCINO<br />
SALE<br />
OLIO E.V.O.<br />
<br />
PROCEDIMENTO:<br />
Bollite il baccala' per 5 minuti, scolatelo e lasciatelo raffreddare.<br />
Lavate e tagliate a pezzetti i ponodori, unite la rucola e le olive, condite con un po' di sale, peperoncino e olio,aggiungete il baccala', amalgamate per bene. Servite</div>
le ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.com0tag:blogger.com,1999:blog-2298512584264680881.post-48947586389468657662020-05-27T11:23:00.002+02:002020-05-27T11:23:12.024+02:00FARFALLE INTEGRALI CON CREMA DI ZUCCHINE E NOCI<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9md6WbSHuVsNpAabSy4Pyj6F60VGKLs5hmukuzQOGXTc43Fktg1P09x49cmXLUTirIiAddLzNzVllJBIH5xJoNSHB8AskVuTFIqL4Ax5trkEygfmbIDHJA7R5UBneugQ7UTaihIY7fV9J/s1600/101115855_2928410323921209_851828328468840448_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="899" data-original-width="960" height="598" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9md6WbSHuVsNpAabSy4Pyj6F60VGKLs5hmukuzQOGXTc43Fktg1P09x49cmXLUTirIiAddLzNzVllJBIH5xJoNSHB8AskVuTFIqL4Ax5trkEygfmbIDHJA7R5UBneugQ7UTaihIY7fV9J/s640/101115855_2928410323921209_851828328468840448_o.jpg" width="640" /></a></div>
INGREDIENTI PER 4 PERSONE:<br />
300 GR DI FARFALLE INTEGRALI<br />
3 ZUCCHINE<br />
4 FOGLIE DI MENTA<br />
3 NOCI<br />
PARMIGIANO GRATTUGIATO<br />
SALE<br />
OLIO E.V.O.<br />
<br />
PROCEDIEMNTO:<br />
Lavate le zucchine e passatele al microonde per 7 minuti a 900W.<br />
Quindi affettatele e mettetele in un recipiente alto insieme ai gherigli di noce, le foglie di menta, il parmigiano, il sale e l'olio<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTCLwS8XmdyEL1QOnTRgF8DLiUyyopmgkq6gNtEy3YkFr5tzzd2v4zx20rhJVjYohsPIraoDDioYwcSJllCmhGED3qoNGJ7nCDfuhIu1mx_DbGjjcBQ42vPfvHiXjKOev0GZNZ1jL50b6/s1600/101602469_2928235673938674_2992738473187737600_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTCLwS8XmdyEL1QOnTRgF8DLiUyyopmgkq6gNtEy3YkFr5tzzd2v4zx20rhJVjYohsPIraoDDioYwcSJllCmhGED3qoNGJ7nCDfuhIu1mx_DbGjjcBQ42vPfvHiXjKOev0GZNZ1jL50b6/s400/101602469_2928235673938674_2992738473187737600_n.jpg" width="300" /></a></div>
<br />
frullate tutto con un frullatore ad immersione fino ad ottenere questa consistenza.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP1xWWmzyhi7kB5hmhdgUnu3F51D214xXoDIxwUPsd_aLe-pN1DlVLhkfnWLTH7vb1KQma7AoBCX1N461IUlOxADnguNDq-Qx03R-YHA0aEZZBseClxBlpcmuWws0kItLrC-SRx625GRTV/s1600/100530288_2928235750605333_3482062216025341952_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP1xWWmzyhi7kB5hmhdgUnu3F51D214xXoDIxwUPsd_aLe-pN1DlVLhkfnWLTH7vb1KQma7AoBCX1N461IUlOxADnguNDq-Qx03R-YHA0aEZZBseClxBlpcmuWws0kItLrC-SRx625GRTV/s400/100530288_2928235750605333_3482062216025341952_n.jpg" width="400" /></a></div>
Cuocete le farfalline in acqua salata, quindi scolatele e amalgamatele con la crema di zucchine. Servite</div>
le ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.com0tag:blogger.com,1999:blog-2298512584264680881.post-55485984590944660152020-03-02T11:43:00.001+01:002020-03-02T11:43:18.524+01:00RIGATONI CON CREMA DI ZUCCHINE E SALMONE<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyvFOrC2mwIear6scb4mHch-gt59vusm9qkrMXJCuAlqQa2Z16CD9l3phCYV826uLcF11qRp6z9fi6I8Ic-0XUy1R2H6KJGir7FZw9-_L25DoxBoSqImk8NND64gABqpWLVXgNLoaylwsc/s1600/88159747_2736330003129243_406466449238917120_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="834" data-original-width="960" height="556" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyvFOrC2mwIear6scb4mHch-gt59vusm9qkrMXJCuAlqQa2Z16CD9l3phCYV826uLcF11qRp6z9fi6I8Ic-0XUy1R2H6KJGir7FZw9-_L25DoxBoSqImk8NND64gABqpWLVXgNLoaylwsc/s640/88159747_2736330003129243_406466449238917120_o.jpg" width="640" /></a></div>
INGREDIENTI PER 3 PERSONE:<br />
300 GR DI RIGATONI<br />
300 GR DI RITAGLI DI SALMONE AFFUMICATO<br />
1/2 CIPOLLA ROSSA<br />
SALE<br />
OLIO E.V.O.<br />
PER LA CREMA:<br />
3 ZUCCHINE GRANDI<br />
UNA MANCIATA DI PINOLI<br />
FOGLIE DI MENTA<br />
SALE<br />
OLIO E.V.O.<br />
<br />
PROCEDIMENTO:<br />
Lavate e spuntate le zucchine e passatele al microonde per 10 minuti a 900W.<br />
Tagliatele a rondelle e mettetele in un contenitore dai bordi alti, unite il sale, la menta. i pinoli e l'olio e frullate con un frullatore ad immersione.<br />
In una padella fate rosolare la cipolla tagliata fine nell'olio, unite i ritagli di salmone e lasciate rosolare quindi aggoingete la crema di zucchine e spegnete.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKbVpl_jq8ROhAZlIqnHNG3L8ortAzgfmrnjiav-T4d-l2LB7rT509lPPkJIEb0lHo634CxA4RAAgGnBbyZwRhPIPYXPQCJwqvDXFXwdtq-uNbFfOb4d8efyCiH081xK3vd8gES6BWfz92/s1600/88958471_2736266796468897_379406428697264128_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKbVpl_jq8ROhAZlIqnHNG3L8ortAzgfmrnjiav-T4d-l2LB7rT509lPPkJIEb0lHo634CxA4RAAgGnBbyZwRhPIPYXPQCJwqvDXFXwdtq-uNbFfOb4d8efyCiH081xK3vd8gES6BWfz92/s400/88958471_2736266796468897_379406428697264128_o.jpg" width="400" /></a></div>
Cuocete i rigatoni in acqua salata, scolateli e versateli nel condimento con un po' d'acqua di cottura, amalgamate per bene. Servite</div>
le ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.com0tag:blogger.com,1999:blog-2298512584264680881.post-14585118711931725432020-02-14T11:15:00.000+01:002020-02-14T11:15:59.752+01:00FRITTURA DI POLMONE ALLA CIPOLLA<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZjU2SznY4M9D_e4bHhaYTCY1bz5tT8pepHW1nKuNvBK9XnKKLkZfPk6MmdvYfIszyUtUhzfbQTIDgBu4yyNVPAUa88t1ck5fnftU7Vo7gfhA3LtJq89DNfqHj6j_V-jhq0roi_hIjQPx/s1600/86187716_2701823956579848_2339409540136566784_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZjU2SznY4M9D_e4bHhaYTCY1bz5tT8pepHW1nKuNvBK9XnKKLkZfPk6MmdvYfIszyUtUhzfbQTIDgBu4yyNVPAUa88t1ck5fnftU7Vo7gfhA3LtJq89DNfqHj6j_V-jhq0roi_hIjQPx/s640/86187716_2701823956579848_2339409540136566784_n.jpg" width="640" /></a></div>
INGREDIENTI PER 2 PERSONE:<br />
500 GR DI POLMONE DI VITELLO<br />
1 CIPOLLA<br />
50 GR DI BURRO<br />
100 ML DI OLIO E.V.O.<br />
SALE<br />
PEPE<br />
<br />
PROCEDIMENTO:<br />
Tagliate il polmone a fettine sottili. In una padella fate sciogliere il burro nell'olio, quindi adagiate i pezzetti di polmone, e fateli rosolare da entrambi i lati, a fine cottura unite la cipolla tagliata fine, il sale ed il pepe, lasciate rosolare un minuto mescolando. Servite</div>
le ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.com0tag:blogger.com,1999:blog-2298512584264680881.post-45908868752561661122020-02-04T18:50:00.002+01:002020-02-04T18:50:57.336+01:00LASAGNE CON ZUCCHINE SPECK E MOZZARELLA <div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhlENCfpUlVqpCO9qDA5vU4bx1w_BY9kFhBRYi8hA7BqIE5N5iNcNIAmQ-sitdDPdiHJ25ClFiL1T_2Joor3zhmU_LANKHU-RbT815zk9QWdH7jR4D-Q9oZCLhQ5qO2JcuORAP6BbvY1m/s1600/IMG_20200204_182836.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1038" data-original-width="1600" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhlENCfpUlVqpCO9qDA5vU4bx1w_BY9kFhBRYi8hA7BqIE5N5iNcNIAmQ-sitdDPdiHJ25ClFiL1T_2Joor3zhmU_LANKHU-RbT815zk9QWdH7jR4D-Q9oZCLhQ5qO2JcuORAP6BbvY1m/s640/IMG_20200204_182836.jpg" width="640" /></a></div>
<br style="background-color: #ca9e81; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.84px;" />
INGREDIENTI PER 4 PERSONE:<br />
6 FOGLI DI LASAGNE FRESCHE<br />
500 ML DI BESCIAMELLA<br />
4 ZUCCHINE<br />
1/2 CIPOLLA<br />
8 FETTE DI SPECK<br />
250 GR DI MOZZARELLA<br />
50 GR DI PARMIGIANO GRATTUGIATO<br />
SALE<br />
PEPE<br />
OLIO E. V. O.<br />
<br />
PROCEDIMENTO :<br />
Lavate le zucchine, tagliatele a rondelle mettetele in una pirofila con la cipolla tagliata fine sale pepe e olio e infornate al microonde per 12 minuti a900W. Frullate grossolanamente<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV6CyykiLhDPPufcko1UpocWftF92MJIG6WqqsrtGfJJM0TNHZLXxDh87Qe1NMUbn_e6fzXeulHgeCoU7K4XOFeruGrQscHJGmbX8CSB_vBBGWKw2xkd-P2hI7v_LcNPSN8ho0X6jnYe6K/s1600/IMG_20200204_174045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV6CyykiLhDPPufcko1UpocWftF92MJIG6WqqsrtGfJJM0TNHZLXxDh87Qe1NMUbn_e6fzXeulHgeCoU7K4XOFeruGrQscHJGmbX8CSB_vBBGWKw2xkd-P2hI7v_LcNPSN8ho0X6jnYe6K/s400/IMG_20200204_174045.jpg" width="400" /></a></div>
Aggiungete la besciamella alle zucchine e mescolate.<br />
In una pirofila spalmate un po' del composto quindi adagiate i primi 2 fogli di lasagna, cospargete di besciamella, sopra adagiate le prime 4 fette di speck e la mozzarella a fettine<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgaW_uIqTAl9XfdylaSktY-LQTX8TtrsVqh_dJjaDYoWUuGWl4u7UeGDws2k7reFaUhjFinxUiFrvE5V4O_2Yyql48rmIt8j29GUpy1VejwNNH3WQOgiRfmzv353Oo1L1CSFNbZNr0CH2/s1600/IMG_20200204_174844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgaW_uIqTAl9XfdylaSktY-LQTX8TtrsVqh_dJjaDYoWUuGWl4u7UeGDws2k7reFaUhjFinxUiFrvE5V4O_2Yyql48rmIt8j29GUpy1VejwNNH3WQOgiRfmzv353Oo1L1CSFNbZNr0CH2/s400/IMG_20200204_174844.jpg" width="400" /></a></div>
Fate un'altro strato uguale, quindi finite coprendo con la besciamella restante ed il parmigiano.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz4WeDE-ju0AC89fqXukDGIKz_h6nNCIvEiilQRy3yiWNWSIB-15Rx5RIv_tGNkuZ22rH8VnJ-nuFE0lCk3GMXlUdUJmDAjsvBwJ_JmXy_bwLoFpXP_82PzIUY1y5hn6I2DX3J-aVtolLL/s1600/IMG_20200204_180115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1114" data-original-width="1600" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz4WeDE-ju0AC89fqXukDGIKz_h6nNCIvEiilQRy3yiWNWSIB-15Rx5RIv_tGNkuZ22rH8VnJ-nuFE0lCk3GMXlUdUJmDAjsvBwJ_JmXy_bwLoFpXP_82PzIUY1y5hn6I2DX3J-aVtolLL/s400/IMG_20200204_180115.jpg" width="400" /></a></div>
Infornate per 25 minuti a 200°</div>
le ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.com0tag:blogger.com,1999:blog-2298512584264680881.post-55017764597616782022020-02-01T13:30:00.000+01:002020-02-01T13:31:21.793+01:00RIGATONI AL CAVOLFIORE CREMOSO<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAogut9JxF09456LV1574Duz2xu0X3KgkJgrm2dkmEINy2pk-4MH9vc7lxToI69EiBl5JjvEov2D7xQaEoYb3n07D6k8G9WH1NokoppYpXNmI5wRWZtvkUsAxYCBBeXRUJ32IAeB3Ni8u3/s1600/IMG_20200201_125837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1430" data-original-width="1600" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAogut9JxF09456LV1574Duz2xu0X3KgkJgrm2dkmEINy2pk-4MH9vc7lxToI69EiBl5JjvEov2D7xQaEoYb3n07D6k8G9WH1NokoppYpXNmI5wRWZtvkUsAxYCBBeXRUJ32IAeB3Ni8u3/s640/IMG_20200201_125837.jpg" width="640" /></a></div>
INGREDIENTI PER TRE PERSONE :<br />
300 GR DI RIGATONI<br />
400 DI CAVOLFIORE<br />
1/2CIPOLLA ROSSA<br />
4 FILETTI D'ACCIUGA<br />
3 OLIVE NERE<br />
200 GR DI DOLCETTO (GORGONZOLA-MASCARPONE)<br />
PEPERONCINO<br />
SALE<br />
OLIO E. V. O.<br />
<br />
PROCEDIMENTO :<br />
Lavate e bollite il cavolfiore per 15 minuti. Lasciate raffreddare e tenete da parte un po' dell'acqua di cottura.<br />
In una padella fate rosolare la cipolla tagliata fine nell'olio insieme ai filetti d'acciuga ed il peperoncino<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgy0hYw07rX3JsrQ0SXAzyiv7m9cGf7JXgrJOX0gd7U9k_EdNn4S9_JzEiBECs5z-QYKAKBfeqN-EFdb8__TghGWjS843pefDwpj9qrD3VwPkE9I_4SfGlxiCOBHN226ig1-vVsyDxkgY/s1600/IMG_20200201_120503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgy0hYw07rX3JsrQ0SXAzyiv7m9cGf7JXgrJOX0gd7U9k_EdNn4S9_JzEiBECs5z-QYKAKBfeqN-EFdb8__TghGWjS843pefDwpj9qrD3VwPkE9I_4SfGlxiCOBHN226ig1-vVsyDxkgY/s400/IMG_20200201_120503.jpg" width="400" /></a></div>
Unite il cavolfiore le olive nere ed il sale<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKwpw18RF25TUiwr0FApHiJ5jgYak8Uy0gd9M4XroOM4PrhEqFFnHgIdRRRD3tAaNBBsd9OjvR_J7xeeE0YsJ9jsF-4Zg7UTmveyVrJbyuzR7_KNOOAgpaiwMoHIxd_PCmP_zgmsoQR-A6/s1600/IMG_20200201_120555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKwpw18RF25TUiwr0FApHiJ5jgYak8Uy0gd9M4XroOM4PrhEqFFnHgIdRRRD3tAaNBBsd9OjvR_J7xeeE0YsJ9jsF-4Zg7UTmveyVrJbyuzR7_KNOOAgpaiwMoHIxd_PCmP_zgmsoQR-A6/s400/IMG_20200201_120555.jpg" width="400" /></a></div>
Aggiungete un po' di acqua di cottura e mescolate con un cucchiaio pestando il cavolfiore. Infine aggiungete il dolcetto<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6U5uAo-wKj6IQLpqX22sZVStPN08tQGBFtBxDDHThM_v-j-yC1WHEAH4z8tJLh8H9O3q7I8dLWIRNbhvRzmRShz5CLRvriW6EFrFOomS9WpwUm1EQ9jpUOWUZkHY4bV7OX0fnjvlJpGww/s1600/IMG_20200201_120931.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6U5uAo-wKj6IQLpqX22sZVStPN08tQGBFtBxDDHThM_v-j-yC1WHEAH4z8tJLh8H9O3q7I8dLWIRNbhvRzmRShz5CLRvriW6EFrFOomS9WpwUm1EQ9jpUOWUZkHY4bV7OX0fnjvlJpGww/s400/IMG_20200201_120931.jpg" width="400" /></a></div>
Mescolate affinché si sciolga e spegnete.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_oGwVhb_UBPSb6ettSDoSwY9wPoqvomnrUKveyzZZwK4EFGGgaHcSq1OBdImoQKHYRtGHgiOzTBSbOnnz93t5P_7W1fZsYFT8tIcd0AZComTePlxsZKUTH3KeSGQHiqgMkpwVxv8ayk8/s1600/IMG_20200201_121033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_oGwVhb_UBPSb6ettSDoSwY9wPoqvomnrUKveyzZZwK4EFGGgaHcSq1OBdImoQKHYRtGHgiOzTBSbOnnz93t5P_7W1fZsYFT8tIcd0AZComTePlxsZKUTH3KeSGQHiqgMkpwVxv8ayk8/s400/IMG_20200201_121033.jpg" width="400" /></a></div>
Cuocete i rigatoni in acqua salata scolateli e versateli nel condimento, amalgamate con l'acqua di cottura. Servite</div>
le ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.com0tag:blogger.com,1999:blog-2298512584264680881.post-64454097236593751972020-01-31T19:24:00.003+01:002020-01-31T19:24:49.326+01:00CUORI DI CARCIOFO RIPIENI E FRITTI<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUW4x9O7B0458-rhbaWnf3T2zymVzAmwtCpLw7hl4YJn0Wq2KAj9StJYYw-MhtS71TwxNLFHoPLrD2jqOR4pbNxHYcrMI-wkqaj__F8b9IW4b2hUm48keqWgNlkNa_3TXlQxF6RNuRiB6i/s1600/IMG_20200131_190502.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUW4x9O7B0458-rhbaWnf3T2zymVzAmwtCpLw7hl4YJn0Wq2KAj9StJYYw-MhtS71TwxNLFHoPLrD2jqOR4pbNxHYcrMI-wkqaj__F8b9IW4b2hUm48keqWgNlkNa_3TXlQxF6RNuRiB6i/s640/IMG_20200131_190502.jpg" width="640" /></a></div>
INGREDIENTI PER 3 PERSONE :<br />
9 CARCIOFI<br />
1 UOVO<br />
PANGRATTATO<br />
PECORINO GRATTUGIATO<br />
50 GR DI PROVOLONE DOLCE<br />
SALE<br />
PEPE<br />
OLIO PER FRIGGERE<br />
<br />
PREPARAZIONE:<br />
Levate le foglie ai carciofi, svuotate il cuore dalla peluria e pelate il cardo quindi bollite per 15 minuti, lasciate raffreddare<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGjhC-8IS15gQmH2f0FiHVcjo6K1ZLSbmyFAeVJ_WYeffZDAXzySrdJzY55TqFUC36WGGBr1UjGURZYV_003_1fH0SUhBlyLDE5SzcSyVBxeIQxmdA9vU4pRgHYiOJbevf-ViCBgcN0Du7/s1600/IMG_20200131_184052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGjhC-8IS15gQmH2f0FiHVcjo6K1ZLSbmyFAeVJ_WYeffZDAXzySrdJzY55TqFUC36WGGBr1UjGURZYV_003_1fH0SUhBlyLDE5SzcSyVBxeIQxmdA9vU4pRgHYiOJbevf-ViCBgcN0Du7/s400/IMG_20200131_184052.jpg" width="400" /></a></div>
Sbattete l'uovo in un piatto e in un'altro mettete il pangrattato il sale il pepe ed il pecorino<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZ1Cb53FPJy6eBelteaqoMxqyF8HfeC6T5GeM9Hesdb43yqFPMPbn2wPVFW1B_PVMEAEJX6nDRqcxZC0_KqzhLcGLh9NdElgwG_tHjgCAxTETI7OFtEDqPzMeQFwqHSe3vWrNMc7OnjPY/s1600/IMG_20200131_190709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="875" data-original-width="1600" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZ1Cb53FPJy6eBelteaqoMxqyF8HfeC6T5GeM9Hesdb43yqFPMPbn2wPVFW1B_PVMEAEJX6nDRqcxZC0_KqzhLcGLh9NdElgwG_tHjgCAxTETI7OFtEDqPzMeQFwqHSe3vWrNMc7OnjPY/s400/IMG_20200131_190709.jpg" width="400" /></a></div>
Mettete un po' di provolone dentro al cuore<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_ax5bRTTEzOTQHQqyVRUAohP11zOGwTcP7YaO4_HZ7Nd2Y9rBQsGwu7wcOe_OiZXsBjbcTo6rKEcDwvp8aAclwr5IOj-2SSHUKTodonfqUavvYCcU8q-WIaB27-MGoAzWAq_H1LAWLTn/s1600/IMG_20200131_184441.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_ax5bRTTEzOTQHQqyVRUAohP11zOGwTcP7YaO4_HZ7Nd2Y9rBQsGwu7wcOe_OiZXsBjbcTo6rKEcDwvp8aAclwr5IOj-2SSHUKTodonfqUavvYCcU8q-WIaB27-MGoAzWAq_H1LAWLTn/s400/IMG_20200131_184441.jpg" width="300" /></a></div>
Quindi passatelo nell'uovo e poi nel pangrattato<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSiURFYVBULKpjjb3CTSuGLk7sorcBfk5T7EpCyLsW3Q_NemUi3IY7UuDlzfouP5jrf1-phWCYpb9w0lhv17f_xvfE1wMhG6jT01rfxwyCUm3y9gJ2rQt6Orm8I2oDstb9FKVBfmeERuh/s1600/IMG_20200131_184537.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSiURFYVBULKpjjb3CTSuGLk7sorcBfk5T7EpCyLsW3Q_NemUi3IY7UuDlzfouP5jrf1-phWCYpb9w0lhv17f_xvfE1wMhG6jT01rfxwyCUm3y9gJ2rQt6Orm8I2oDstb9FKVBfmeERuh/s400/IMG_20200131_184537.jpg" width="300" /></a></div>
<br />
quindi friggete col cardo in altro, appena si fa la crosticina alla base sdraiate il carciofo e friggetele da tutte le parti.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWr5zS25oN6aZUdgWRCctRZ1gqqweovHW6IzmG2FDQBw2Vwo9_mfSmboWyUPHsFQirTzCSZp5JTZjtd-szTnSrx5Um-zxEVVt54IPfYAJoU7RqTNj98309PQcYLUPMRlHw3Xx2T3opi2rQ/s1600/IMG_20200131_190505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWr5zS25oN6aZUdgWRCctRZ1gqqweovHW6IzmG2FDQBw2Vwo9_mfSmboWyUPHsFQirTzCSZp5JTZjtd-szTnSrx5Um-zxEVVt54IPfYAJoU7RqTNj98309PQcYLUPMRlHw3Xx2T3opi2rQ/s320/IMG_20200131_190505.jpg" width="320" /></a></div>
<br /></div>
le ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.com0tag:blogger.com,1999:blog-2298512584264680881.post-5679826005594102562020-01-27T10:31:00.001+01:002020-01-27T10:31:06.245+01:00LASAGNA CON PANCETTA AFFUMICATA E PORCINI<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzd2nkqtFGyF9rBqpw0xLAEJ47UQPELGrKM8LQf0XnvobVRaIpDDCEWVwoDrDwznYiMYQdhtHVoegNqImOIUvzQFb1R0xWQqR9sB-1Lu44lvt_YQbt8VparhZlxABp8YGKMq7mE-Kc2f0K/s1600/84441087_175976433638197_8586046817668431872_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1116" data-original-width="1488" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzd2nkqtFGyF9rBqpw0xLAEJ47UQPELGrKM8LQf0XnvobVRaIpDDCEWVwoDrDwznYiMYQdhtHVoegNqImOIUvzQFb1R0xWQqR9sB-1Lu44lvt_YQbt8VparhZlxABp8YGKMq7mE-Kc2f0K/s640/84441087_175976433638197_8586046817668431872_n.jpg" width="640" /></a></div>
INGREDIENTI PER 9 PERSONE:<br />
12 FOGLI DI LASAGNA FRESCA<br />
1 LT DI BESCIAMELLA<br />
400 GR DI MOZZARELLA<br />
800 GR DI PANCETTA AFFUMICATA A DADINI<br />
600 GR DI FUNGHI PORCINI<br />
PECORINO GRATTUGIATO<br />
1/2 CIPOLLA BIANCA<br />
1/2 BICCHIERE DI VINO ROSSO<br />
SALE<br />
PEPE<br />
OLIO' E.V.O.<br />
<br />
PROCEDIMENTO:<br />
In una padella fate rosolare la cipolla tagliata fine nell'olio, quindi aggiungete la pancetta. Dopo un minuto unite i funghi a pezzetti, il sale ed il pepe, mescolate e bagnate col vino rosso, lasciate evaporare e spegnete.<br />
In una pirofila da forno fate un primo strato di besciamella quindi adagiate i primi 4 fogli di lasagna, coprite con la besciamella e sopra sistemate la meta' della pancetta e dei funghi<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9J_CL0HME3NYUe7sXiDOWph77_DbB7y-_WUakGt4sxbOkl4ZfFS5yTRLrAgRdZHHT7VQc2w65GWqN93D7WZH5AGXgrXCbQ4XKWpGZlaDYk1d1rI1J8kbfmixyUurCmmoHTToKSyD2O4l/s1600/84526439_553677208559831_1482915816327348224_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9J_CL0HME3NYUe7sXiDOWph77_DbB7y-_WUakGt4sxbOkl4ZfFS5yTRLrAgRdZHHT7VQc2w65GWqN93D7WZH5AGXgrXCbQ4XKWpGZlaDYk1d1rI1J8kbfmixyUurCmmoHTToKSyD2O4l/s400/84526439_553677208559831_1482915816327348224_n.jpg" width="300" /></a></div>
tagliate a fette la mozzarella e mettetela sparsa<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSYGeGfgBc5AunglaIQXdURKric3T7-4YXgdlyZR1pLOmi61Z1HJzI0TRh8tKF7zEcX5V9BriZOlEEC1Yj_N194fMWsLb2Lgnrt-S4z1-gmUiN2u9_ovRNwYgfvPwLEv5CPY1agK9LXtRw/s1600/83172581_631293277700135_6465949783818240000_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSYGeGfgBc5AunglaIQXdURKric3T7-4YXgdlyZR1pLOmi61Z1HJzI0TRh8tKF7zEcX5V9BriZOlEEC1Yj_N194fMWsLb2Lgnrt-S4z1-gmUiN2u9_ovRNwYgfvPwLEv5CPY1agK9LXtRw/s400/83172581_631293277700135_6465949783818240000_n.jpg" width="300" /></a></div>
fate un'altro strato di lasagna, besciamella, la meta' restante di funghi e pancetta, l'altra mozzarella, finite chiudendo con gli ultimi 4 fogli di lasagne, la besciamella restante e tanto pecorino grattugiato.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVn7Kcaqe645zr44wUz15Qep8b3psqIueelt2vWMQvqSqB83fbsEuQKkbd2q7KrJzy2n1VI4VsAgndVZeWWtuzYvXtJSzZo3jm_J3tAIsmTUBq65TwfDxMZzehisxtRLpHStKdwLrKRIkO/s1600/83326008_475490726476565_6516626072878972928_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVn7Kcaqe645zr44wUz15Qep8b3psqIueelt2vWMQvqSqB83fbsEuQKkbd2q7KrJzy2n1VI4VsAgndVZeWWtuzYvXtJSzZo3jm_J3tAIsmTUBq65TwfDxMZzehisxtRLpHStKdwLrKRIkO/s400/83326008_475490726476565_6516626072878972928_n.jpg" width="300" /></a></div>
Infornate per 25 minuti a 200°.</div>
le ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.com0tag:blogger.com,1999:blog-2298512584264680881.post-83841246948620355692020-01-24T12:07:00.003+01:002020-01-24T12:07:53.744+01:00SCALOPPINE AL LIMONE<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8nGmdmsAT-bU_wvDcB7c9o8GyFZjLI1r9SpZRdG7_7XZBqudNlANPYVTZ8yZlpZowRLMkKOPz6rDrnuuH6Ysqipvd-mhVe-csOXHDgg6iQBfK9C98-C8DgaGJdtozbRju_gHuUv5a7g1n/s1600/82790341_2656861691076075_3522257303120117760_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8nGmdmsAT-bU_wvDcB7c9o8GyFZjLI1r9SpZRdG7_7XZBqudNlANPYVTZ8yZlpZowRLMkKOPz6rDrnuuH6Ysqipvd-mhVe-csOXHDgg6iQBfK9C98-C8DgaGJdtozbRju_gHuUv5a7g1n/s640/82790341_2656861691076075_3522257303120117760_n.jpg" width="640" /></a></div>
INGREDIENTI PER 3 PERSONE:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_q91-bgBmWliUVVP8t04EX3iJxvnhyphenhyphenhV2WWdpuUUo1xFh2ImCb6dz5qzSX1qPYizsJFqyRkVIlQ85DfvHDvXaO60CeTjkhcrFG0rJdh-AEkvxUmgXJ1AYO1X1C6kve7g10B5hc7Psuv_C/s1600/83113183_2656751891087055_5652577213833281536_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_q91-bgBmWliUVVP8t04EX3iJxvnhyphenhyphenhV2WWdpuUUo1xFh2ImCb6dz5qzSX1qPYizsJFqyRkVIlQ85DfvHDvXaO60CeTjkhcrFG0rJdh-AEkvxUmgXJ1AYO1X1C6kve7g10B5hc7Psuv_C/s400/83113183_2656751891087055_5652577213833281536_o.jpg" width="400" /></a></div>
6 FETTE DI LONZA<br />
200 ML DI BRODO VEGETALE<br />
IL SUCCO DI UN LIMONE PICCOLO<br />
FARINA 00 1 NOCE DI BURRO<br />
PREZZEMOLO<br />
OLIO E.V.O.<br />
SALE<br />
PEPE<br />
<br />
PROCEDIMENTO:<br />
Infarinate la lonza da entrambi i lati.<br />
In una padella fate sciogliere la noce di burro con un filo d'olio, quindi adagiatevi le fettine di lonza e rosolatele prima da un lato poi dall'altro, a questo punto aggiungete il brodo<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7WYfxCCg5xwnNjX8_PuNbGyb9fm8udL5WagIE87j9HUK7AsNBmX5_Zabofuk-EJL7Yyaiut-p6teHZL9ETQcoBH3m32e2hLu1WvRC75M-gJCAP-phEZe_t1_jG3HkU8X54kZ7dwLEI98/s1600/83519189_2656861827742728_4236960618751459328_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7WYfxCCg5xwnNjX8_PuNbGyb9fm8udL5WagIE87j9HUK7AsNBmX5_Zabofuk-EJL7Yyaiut-p6teHZL9ETQcoBH3m32e2hLu1WvRC75M-gJCAP-phEZe_t1_jG3HkU8X54kZ7dwLEI98/s400/83519189_2656861827742728_4236960618751459328_n.jpg" width="300" /></a></div>
e quando e' evaporato aggiungete il succo del limone, il sale ed il pepe.<br />
Appena si sara' addensato, spegnete e completate con una spolverata di prezzemolo tritato.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzI_N7FFADy4cEtHs2HAtHQC_C7vU7zfZlZLNb61dimkjFRY3w5o1yTdnFB2PGAJ7tfEzxdZwD9XguBZJZMlp3Gy8boU7aWmqtAyGtuVW3ghp4fXWraJgStHaUxHVJhhtYf_dkLo-chkO3/s1600/82852944_2656861754409402_3433253769586933760_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzI_N7FFADy4cEtHs2HAtHQC_C7vU7zfZlZLNb61dimkjFRY3w5o1yTdnFB2PGAJ7tfEzxdZwD9XguBZJZMlp3Gy8boU7aWmqtAyGtuVW3ghp4fXWraJgStHaUxHVJhhtYf_dkLo-chkO3/s400/82852944_2656861754409402_3433253769586933760_n.jpg" width="400" /></a></div>
<br />
Servite</div>
le ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.com0tag:blogger.com,1999:blog-2298512584264680881.post-31043997047574646952020-01-24T11:46:00.001+01:002020-01-24T11:46:15.804+01:00LASAGNE AL PESTO<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQtj3Jju57o4gvfMKA_mhXtLZc_LvGbb_DPiVb803Az46IFbJNckKIa2F0jwtkhwSjHQFo7D-ajMRBR9gztBchvJtHRF59KJGOP3e4Ul4XBNkY-4R_wzGXKjVuTC8fNN19bxlRD4KMStM/s1600/82957486_2656995247729386_7873560989357047808_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQtj3Jju57o4gvfMKA_mhXtLZc_LvGbb_DPiVb803Az46IFbJNckKIa2F0jwtkhwSjHQFo7D-ajMRBR9gztBchvJtHRF59KJGOP3e4Ul4XBNkY-4R_wzGXKjVuTC8fNN19bxlRD4KMStM/s640/82957486_2656995247729386_7873560989357047808_n.jpg" width="640" /></a></div>
INGREDIENTI PER 4 PERSONE:<br />
6 FOGLI DI LASAGNA FRESCA<br />
500 ML DI BESCIAMELLA<br />
250 GR DI PESTO DI BASILICO<br />
8 FETTE DI FORMAGGIO GOUDA<br />
PECORINO GRATTUGIATO q.b.<br />
<br />
INGREDIENTI PER LA BESCIAMELLA:<br />
500 ML DI LATTE<br />
50 GR DI BURRO<br />
50 GR DI FARINA 00<br />
UN PIZZICO DI SALE<br />
NOCE MOSCATA<br />
<br />
<br />
PROCEDIMENTO:<br />
Dopo aver preparato la besciamella, mischiatela al pesto di basilico.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOjBgXR6RXFrMw4qMIA_pGcf-ySnaM6KXlwpnBdpCcBlrGRBSwpw_l-6Ew75SAApU9OAZBjPbnzZw1PrWuel7nl4nKRSxivm1kpCIoPMMS1Fu6gmZu3avjLIGuZXFn_lHOLiM4CMPhNGbt/s1600/83138669_2656869564408621_971660810835197952_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOjBgXR6RXFrMw4qMIA_pGcf-ySnaM6KXlwpnBdpCcBlrGRBSwpw_l-6Ew75SAApU9OAZBjPbnzZw1PrWuel7nl4nKRSxivm1kpCIoPMMS1Fu6gmZu3avjLIGuZXFn_lHOLiM4CMPhNGbt/s400/83138669_2656869564408621_971660810835197952_n.jpg" width="400" /></a></div>
Cospargete la teglia con un po' di besciamella, quindi adagiate la lasagna, coprite con uno strato di besciamella e una di fette di formaggio<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vwjB1D4Hv1MQzUuzYHKTc-wLM7psGVflAElHLHqkaOhfOzF7E5u488BlfQ8-7UTr5IiHGlA9_79T3Lobi1j6WgfY49jTlUimst90rVxHfUgBMPkRrwbdt2TWtJnakAzwATLzRDI2EXXm/s1600/82936354_2656869484408629_2994997814963994624_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="618" data-original-width="960" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vwjB1D4Hv1MQzUuzYHKTc-wLM7psGVflAElHLHqkaOhfOzF7E5u488BlfQ8-7UTr5IiHGlA9_79T3Lobi1j6WgfY49jTlUimst90rVxHfUgBMPkRrwbdt2TWtJnakAzwATLzRDI2EXXm/s400/82936354_2656869484408629_2994997814963994624_n.jpg" width="400" /></a></div>
quindi fate un'altro strato uguale, q completate con l'ultimo di lasagne, besciamella e pecorino grattugiato<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Wp_5g0x8sB0LG1ZYngdAKU_xKj5Thf8bM_DBLh2qnD0k8qocDYlwJ60xUCJbf3TUBYeTzrdH1VnIi6O0KD3o_GDij6P_S-eTPXoP-tZfON5dzoiJMqQ2JDFzyKHT9tqY_C3b9xUCvGWC/s1600/83194504_2656869421075302_5251791086476591104_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Wp_5g0x8sB0LG1ZYngdAKU_xKj5Thf8bM_DBLh2qnD0k8qocDYlwJ60xUCJbf3TUBYeTzrdH1VnIi6O0KD3o_GDij6P_S-eTPXoP-tZfON5dzoiJMqQ2JDFzyKHT9tqY_C3b9xUCvGWC/s400/83194504_2656869421075302_5251791086476591104_n.jpg" width="400" /></a></div>
Infornate per 25 minuti a 200°</div>
le ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.com0tag:blogger.com,1999:blog-2298512584264680881.post-10548184590308707172020-01-17T09:25:00.001+01:002020-01-17T09:25:22.138+01:00POLPETTE DI BROCCOLI E TOFU<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIdZJVZ_RXPGsz4p8VgDr96V3ZbTyv45T82MLhazKVH4S46X8a67kgrMfmw8C6NcuFqeiZtDXrZAPiE0v7aM5EaMzh4B_lcJOAuGaYkj_lCi5-X2o_EFBER8-fSDO7VTT7lkFw1Iwlu-T/s1600/82438722_2641988579230053_150539376818913280_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIdZJVZ_RXPGsz4p8VgDr96V3ZbTyv45T82MLhazKVH4S46X8a67kgrMfmw8C6NcuFqeiZtDXrZAPiE0v7aM5EaMzh4B_lcJOAuGaYkj_lCi5-X2o_EFBER8-fSDO7VTT7lkFw1Iwlu-T/s640/82438722_2641988579230053_150539376818913280_o.jpg" width="640" /></a>INGREDIENTI:</div>
<div class="separator" style="clear: both; text-align: left;">
70 GR DI TOFU</div>
<div class="separator" style="clear: both; text-align: left;">
200 GR DI BROCCOLI</div>
<div class="separator" style="clear: both; text-align: left;">
PANGRATTATO q.b.</div>
<div class="separator" style="clear: both; text-align: left;">
SALE</div>
<div class="separator" style="clear: both; text-align: left;">
PEPE </div>
<div class="separator" style="clear: both; text-align: left;">
OLIO E.V.O.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
PROCEDIMENTO:</div>
<div class="separator" style="clear: both; text-align: left;">
Lessate i broccoli, scolateli e pestateli con una forchetta, versateli in una terrina insieme al tofu sbriciolato il pangrattato il sale il pepe ed un filo d'olio.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIwnHBh5gMhFa9rEqSeN9rM0U_vDaUbWeBtrhioxzlL4xSIItq8ZR4275APmEX3WGGSfX0FEeBz6jMQVAv4KwAM5LwRWp_jDbJ7SP3xOjeSYwUhzl6oRA_nGUOGpVhfBYdxPAQt7RY1r2e/s1600/83336716_2641811262581118_7544595382433480704_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIwnHBh5gMhFa9rEqSeN9rM0U_vDaUbWeBtrhioxzlL4xSIItq8ZR4275APmEX3WGGSfX0FEeBz6jMQVAv4KwAM5LwRWp_jDbJ7SP3xOjeSYwUhzl6oRA_nGUOGpVhfBYdxPAQt7RY1r2e/s400/83336716_2641811262581118_7544595382433480704_n.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
mescolate il tutto e formate delle palline con le mani. fatele risposare in frigo per 1 ora, quindi infornatele per 15 minuti a 200°</div>
</div>
le ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.com0tag:blogger.com,1999:blog-2298512584264680881.post-39870570846932467782019-12-09T11:32:00.003+01:002019-12-09T11:32:29.147+01:00BOMBE CON PROVOLA E FUNGHI TRIFOLATI<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHOutWWswLX3K5mCMykMO45dG9JAos-RLK8UA13ydDMwU7cPLO-p0FNM1Gq5spnETJO4FONsgpHx2iVwDEviQT_qpSTR9xkMtoJqDI8wBQ7QPNcczC2VFlniUkqinUJ8mWKsIrFBXeKBsv/s1600/78795782_740856049767165_1658775687508525056_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="704" data-original-width="835" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHOutWWswLX3K5mCMykMO45dG9JAos-RLK8UA13ydDMwU7cPLO-p0FNM1Gq5spnETJO4FONsgpHx2iVwDEviQT_qpSTR9xkMtoJqDI8wBQ7QPNcczC2VFlniUkqinUJ8mWKsIrFBXeKBsv/s640/78795782_740856049767165_1658775687508525056_n.jpg" width="640" /></a></div>
INGREDIENTI PER 8 BOMBE:<br />
600 GR DI MACINATO DI MANZO SCELTO<br />
150 GR DI PROVOLA RAGUSANA<br />
200 GR DI FUNGHI CHAMPIGNON<br />
1 SPICCHIO D'AGLIO<br />
PREZZEMOLO<br />
1 UOVO<br />
PARMIGIANO GRATTUGIATO q.b.<br />
PANGRATTATO q.b.<br />
LATTE<br />
SALE<br />
PEPE<br />
OLIO E.V.O<br />
<br />
PROCEDIMENTO:<br />
In una padella versate un po' d'olio e l'aglio tagliato a meta', dopo un minuto versate i funghi tagliati a fettine e rosolate, sale pepe ed a fine cottura un trito di prezzemolo e lasciate raffreddare.<br />
In una terrina condite il macinato con l'uovo, il pangrattato, il parmigiano, il sale, il pepe ed un filo di latte, amalgamate per bene il tutto.<br />
con le mani prendete un po' di macinato ed appiattitolo su carta forno, disponete sopra la provola ed i funghi tagliati sottili<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRz52FlCh1m3IPLu_VyiJPez_Qw2rXSNyLyJaaatCfXzF3e6A628ZsDrOeVmCbcmiksmnLedw3zNOwkYturmFxrMuWUJigwAFr7-GozIFZ8Wg8Rx_BsE4ZU_Ptt0vPxhVEUbZIyRdMOFmW/s1600/78973763_818860961907682_4439754766716764160_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1059" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRz52FlCh1m3IPLu_VyiJPez_Qw2rXSNyLyJaaatCfXzF3e6A628ZsDrOeVmCbcmiksmnLedw3zNOwkYturmFxrMuWUJigwAFr7-GozIFZ8Wg8Rx_BsE4ZU_Ptt0vPxhVEUbZIyRdMOFmW/s400/78973763_818860961907682_4439754766716764160_n.jpg" width="400" /></a></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/AVvXsEgJp3FaqG9EzbgB0u8docUNNd8yPRb7koMQNX4bKe2voiLDH59dUlTsUnh5gEwa_y5269P_LQhuWns-BgDT646h70c5jIao4ZnDaQ41pH-a70N2SCgY_3QYiozIXzxiY0O1R9wlRYYOxiaQ/s1600/79184847_494780741140302_8430982568249131008_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="706" data-original-width="1403" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJp3FaqG9EzbgB0u8docUNNd8yPRb7koMQNX4bKe2voiLDH59dUlTsUnh5gEwa_y5269P_LQhuWns-BgDT646h70c5jIao4ZnDaQ41pH-a70N2SCgY_3QYiozIXzxiY0O1R9wlRYYOxiaQ/s400/79184847_494780741140302_8430982568249131008_n.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Quindi con la mani appallottolateli e passateli nel pangrattato<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy4hCO6LTIViqVRz1IAujtZPTST-YiWzHJO8jfHrBBAPqzKURfY7KU5zQaZpRvui020dMVCjIxj1Q2X6h0-UQU3b6yMIdPT23hhL2F1x93wM9XhVdG_BRA2zQRnnFxiYpmaK9rHT674Xdn/s1600/80020193_1023588634658347_1855648677595447296_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="661" data-original-width="722" height="365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy4hCO6LTIViqVRz1IAujtZPTST-YiWzHJO8jfHrBBAPqzKURfY7KU5zQaZpRvui020dMVCjIxj1Q2X6h0-UQU3b6yMIdPT23hhL2F1x93wM9XhVdG_BRA2zQRnnFxiYpmaK9rHT674Xdn/s400/80020193_1023588634658347_1855648677595447296_n.jpg" width="400" /></a></div>
<br />
Infornateli per 20 minuti a 220°, Servite caldi</div>
le ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.com0tag:blogger.com,1999:blog-2298512584264680881.post-34830839975683569372019-12-09T11:13:00.003+01:002019-12-09T11:34:59.812+01:00INVOLTINI DI SPAGHETTI CON MELANZANE<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOUImh2TyKQ251iKXeGHCd_iJe5UjjCcScBrzAAWyemQYWH0Ed2Nuv3xbRpANiUlZOx13C-m6Qb1woj_KFj3ASZJHy5rfXq-r5VppwcMLnBE4hcb2G81OLFevvtoeqVlkq21opyTvTQ2E0/s1600/79868114_2552186861543559_765566723532259328_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="835" data-original-width="960" height="556" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOUImh2TyKQ251iKXeGHCd_iJe5UjjCcScBrzAAWyemQYWH0Ed2Nuv3xbRpANiUlZOx13C-m6Qb1woj_KFj3ASZJHy5rfXq-r5VppwcMLnBE4hcb2G81OLFevvtoeqVlkq21opyTvTQ2E0/s640/79868114_2552186861543559_765566723532259328_n.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
INGREDIENTI:<br />
3 MELANZANE MEDIE<br />
200 GR DI SPAGHETTI<br />
500 GR DI PASSATA DI POMODORO<br />
1 SPICCHIO D'AGLIO<br />
RICOTTA SALATA<br />
FOGLIE DI BASILICO<br />
50 GR DI PROVOLA<br />
SALE<br />
OLIO PER FRIGGERE<br />
OLIO E.V.O.<br />
<br />
PROCEDIMENTO:<br />
Tagliate a fette le melanzane e disponetele in una terrina per 15 minuti con del sale, quindi friggetele in abbondante olio.<br />
Preparate la salsa di pomodoro, facendo cuocere per 15 minuti la passata con l'aggiunta dello spicchio d'aglio e qualche foglia di basilico, alla fine aggiungete un filo di olio e.v.o.<br />
Fate cuocere gli spaghetti al dente in acqua salata e versateli nella salsa tenendone un po' da parte per condire gli involtini.<br />
Su ogni fetta di melanzana(se piccola mettetene due vicine) sistemate un po' di spaghetti e' un pezzetto di provola,<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-7mwMD8g9KRvvPWC_h4jL-t_nWwj3Ga1G2NDJmHVjxriIVN7E8QKxD5d1WQ6B6VYkQ2LfENFuim9B6hiJwU8pbM2SDp7sGMDvbHOtssQGT3sfHkOSJd4910wKBpdahjZf00tNlEPF7b5/s1600/79222835_2552186764876902_2195584378317307904_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="586" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-7mwMD8g9KRvvPWC_h4jL-t_nWwj3Ga1G2NDJmHVjxriIVN7E8QKxD5d1WQ6B6VYkQ2LfENFuim9B6hiJwU8pbM2SDp7sGMDvbHOtssQGT3sfHkOSJd4910wKBpdahjZf00tNlEPF7b5/s400/79222835_2552186764876902_2195584378317307904_n.jpg" width="243" /></a></div>
<br />
quindi avvolgete e sistemate su una teglia dove prima avete cosparso un po' di salsa.<br />
Completate mettendo un cucchiaio di salsa sopra ogni involtino ed infornate per 15 minuti a 200°.<br />
A fine cottura grattugiate a scaglie la ricotta salata e guarnite con una foglia di basilico. Servite<br />
<br /></div>
le ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.com0tag:blogger.com,1999:blog-2298512584264680881.post-64592073466530940032019-11-14T10:30:00.000+01:002019-11-14T10:30:04.697+01:00TORTA PANDORO<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJoIfm95qa83SmzXHk9dm0rCffeIbxZmO6odLJza4KUiwS5IcAsyxEzFGq21NGe9qZ_lLEEi_iTVXPNO0kYnG8_SwVcNhlE6iQ3Ykq_-gQzOM59MyDG_nDn1OM-hVbM-c5je06Fd991Cx/s1600/IMG-20160510-WA0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJoIfm95qa83SmzXHk9dm0rCffeIbxZmO6odLJza4KUiwS5IcAsyxEzFGq21NGe9qZ_lLEEi_iTVXPNO0kYnG8_SwVcNhlE6iQ3Ykq_-gQzOM59MyDG_nDn1OM-hVbM-c5je06Fd991Cx/s640/IMG-20160510-WA0001.jpg" width="640" /></a></div>
INGREDIENTI:<br />
1 PANDORO<br />
500 GR DI MASCARPONE<br />
100 GR DI NUTELLA<br />
200 GR DI PANNA MONTATA<br />
LATTE q.b.<br />
SCAGLIE DI CIOCCOLATO q.b.<br />
<br />
<br />
PROCEDIMENTO_<br />
Tagliare il pandoro a fette orizzontali, spennellarle con il latte, e sistemarle in una tortiera apribile fondo 22cm, come da foto<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwy3E3OmeOb2LcGO_x7b_yo69bpVDmXpYs5ycj72LXwZahcS-oA11vRavPR5QvzVOoG93BImQmnHHwpXmI0_pegWT5Hwlbui-tWsFmD2evVFTkmaAQ0lF3mCKomPhTeXw-dC2yFeChKwwQ/s1600/74717142_2492128384216074_6848063480726028288_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwy3E3OmeOb2LcGO_x7b_yo69bpVDmXpYs5ycj72LXwZahcS-oA11vRavPR5QvzVOoG93BImQmnHHwpXmI0_pegWT5Hwlbui-tWsFmD2evVFTkmaAQ0lF3mCKomPhTeXw-dC2yFeChKwwQ/s400/74717142_2492128384216074_6848063480726028288_n.jpg" width="400" /></a></div>
una intera al centro, e mezze fette laterali.<br />
In una terrina lavorate il mascarpone con la nutella e la panna precedentemente montata(lasciatene un po' per le decorazioni finali), e fate un primo strato di crema sopra la fetta di pandoro, coprite con un'altra fetta, spennellate con il latte<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAiMlQ9fd5mYrj9_ZZwU9A1KtToS92L1M0nBgyOTTUORbp0q3b3BcSO5sSK0ntxoToCyhPxgUQWDDZqkfpsojRyDs1SVVBN-qkYQ0bHaJSNdpSk2aszEKIh7GuZaC1iQCE1hbSSSwzj7AS/s1600/75073713_2492128324216080_991198930597314560_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAiMlQ9fd5mYrj9_ZZwU9A1KtToS92L1M0nBgyOTTUORbp0q3b3BcSO5sSK0ntxoToCyhPxgUQWDDZqkfpsojRyDs1SVVBN-qkYQ0bHaJSNdpSk2aszEKIh7GuZaC1iQCE1hbSSSwzj7AS/s400/75073713_2492128324216080_991198930597314560_n.jpg" width="400" /></a></div>
<br />
versare la crema rimasta, decorate con le scaglie di cioccolato e ciuffi di panna montata. Tenere in frigo per 1 ora, prima di servirla toglietela dallo stampo.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT66hamWp8ODS-bQ_sQTBQbQvEMc5ifvhy6XLRphlf_d7grqxDaUc-j10gfm2qUfIPvRFtx_mJ21Q66_92ty3bI1nr0GMlgHGv7AdS5FVKZ7XVpxpvfNzH91_nGfYGv9WhC24QcTKHMwX_/s1600/77320084_2492128264216086_6631566050624274432_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT66hamWp8ODS-bQ_sQTBQbQvEMc5ifvhy6XLRphlf_d7grqxDaUc-j10gfm2qUfIPvRFtx_mJ21Q66_92ty3bI1nr0GMlgHGv7AdS5FVKZ7XVpxpvfNzH91_nGfYGv9WhC24QcTKHMwX_/s400/77320084_2492128264216086_6631566050624274432_n.jpg" width="400" /></a></div>
<br />
<br /></div>
le ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.com0tag:blogger.com,1999:blog-2298512584264680881.post-12190892557514084972019-09-23T12:05:00.002+02:002019-09-23T12:08:17.687+02:00LINGUA DI MANZO AL PESTO GENOVESE<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDi2jE17qZImhAfQ4nJhOpTrXPPP9NgHOfCC6N1LFMkJN-Pzd3UNcVx93eVJjmNN12Yi9gTFRgaSo5IQOCbFo0J8SlmL09F6Kxv5Z2X74EdLDSdtWJ9qLcA6Stp4YNiNFCR5oe7eAZNrmk/s1600/70660025_2382321361863444_2846411093486600192_n.jpg" imageanchor="1" 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/AVvXsEjDi2jE17qZImhAfQ4nJhOpTrXPPP9NgHOfCC6N1LFMkJN-Pzd3UNcVx93eVJjmNN12Yi9gTFRgaSo5IQOCbFo0J8SlmL09F6Kxv5Z2X74EdLDSdtWJ9qLcA6Stp4YNiNFCR5oe7eAZNrmk/s640/70660025_2382321361863444_2846411093486600192_n.jpg" width="480" /></a></div>
INGREDIENTI PER DUE PERSONE:<br />
600 GR DI LINGUA DI MANZO<br />
200 GR DI PESTO DI BASILICO<br />
SALE GROSSO<br />
<b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">PER IL PESTO:</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">150GR DI FOGLIE DI BASILICO</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">30 GR DI PINOLI</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">1 SPICCHIO D'AGLIO</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">SALE</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">OLIO EXTRA VERGINE D'OLIVA q.b.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">PARMIGIANO GRATTUGIATO</span></b><br />
<br />
PROCEDIMENTO:<br />
Private la lingua delle papille gustative e mettetela a bollire in acqua e sale grosso.<br />
Dopo circa 40 minuti infilzatela con la forchetta e se e' morbida spegnete e scolatela.<br />
Tagliatela a fetta da mezzo centimetro e versateci sopra il pesto. Servite</div>
le ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.com0tag:blogger.com,1999:blog-2298512584264680881.post-74570409232282374662019-08-28T12:27:00.004+02:002019-08-28T12:27:47.374+02:00CASARECCE AL TONNO MELANZANE E MENTUCCIA<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8DgSk-PlfrpwZkGPfOCI_kagEfUHkqPrhAlszQhsyCHXcspK9PwOV2TE2UAyCtOfc6rCVxCrbNBJQTcLtH20YONcK7z6VsrWKVZIs0tsvr1CWI3llUa7neaPR_RrIc93Nl20y_mV54X3Z/s1600/69821060_499050780665006_8038504488190869504_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1116" data-original-width="1488" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8DgSk-PlfrpwZkGPfOCI_kagEfUHkqPrhAlszQhsyCHXcspK9PwOV2TE2UAyCtOfc6rCVxCrbNBJQTcLtH20YONcK7z6VsrWKVZIs0tsvr1CWI3llUa7neaPR_RrIc93Nl20y_mV54X3Z/s640/69821060_499050780665006_8038504488190869504_n.jpg" width="640" /></a></div>
INGREDIENTI PER 3 PERSONE:<br />
300 GR DI CASARECCE<br />
300 GR DI TONNO PINNA GIALLA IN TRANCI<br />
1 MELANZANA<br />
6 OLIVE NERE DENOCCIOLATE<br />
12 POMODORINI CILIEGINO<br />
1 SPICCHIO D'AGLIO<br />
PEPERONCINO<br />
SALE<br />
1/2 BICCHIERE DI VINO BIANCO<br />
OLIO E.V.O.<br />
<br />
PROCEDIMENTO:<br />
Tagliate la melanzana a cubetti piccoli metteteli a mollo col sale grosso per un'ora quindi scolateli e friggeteli. Fate asciugare su carta forno<br />
In una padella fate rosolare l'aglio nell'olio insieme al peperoncino, unite il tonno tagliato a cubetti e fate rosolare, unite il vino e lasciate evaporare, a questo punto aggiungete i pomodorini tagliati in quattro le olive, le melanzane, la mentuccia il sale e mescolate per bene.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlvcEEJEhLTASLhngeAVqwY5TIQdPV6_V84S8HXFjYkUehPjeBdXu-rZ99hw4KMKefhN-RgMQFJkYcf7gkcyagkCHqTGoOWzOpqeE1txBvqfAHiLYQajB3FtL96CngyJDUy9fjxVtNX-n_/s1600/69298645_480617519153516_177020538848280576_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="909" data-original-width="948" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlvcEEJEhLTASLhngeAVqwY5TIQdPV6_V84S8HXFjYkUehPjeBdXu-rZ99hw4KMKefhN-RgMQFJkYcf7gkcyagkCHqTGoOWzOpqeE1txBvqfAHiLYQajB3FtL96CngyJDUy9fjxVtNX-n_/s400/69298645_480617519153516_177020538848280576_n.jpg" width="400" /></a></div>
<br />
Cuocete la pasta in acqua salata, scolatela e versatela nel condimento, amalgamate per bene. Servite<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhei5s13ndKcGmuUnlnelxawOv6o9YDKdZUe4kkmSb8xwtKmbEBk28v1vYYPIfnuhgtzwoBrVe1CzSn8cH6VwRGIBd8qtzDB0b3cbxoAJRfQIzox4iKVUIjNorLcPrYiCotMvMl6nfkjgdk/s1600/69274545_533864230691580_863566409664299008_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1116" data-original-width="1488" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhei5s13ndKcGmuUnlnelxawOv6o9YDKdZUe4kkmSb8xwtKmbEBk28v1vYYPIfnuhgtzwoBrVe1CzSn8cH6VwRGIBd8qtzDB0b3cbxoAJRfQIzox4iKVUIjNorLcPrYiCotMvMl6nfkjgdk/s400/69274545_533864230691580_863566409664299008_n.jpg" width="400" /></a></div>
<br />
<br /></div>
le ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.com0tag:blogger.com,1999:blog-2298512584264680881.post-54531623967926904062019-08-28T12:06:00.000+02:002019-08-28T12:06:03.938+02:00INSALATA DI COZZE<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigBFMibJL1MIsUMDxbOuOJ5K1pENycz_Z0OGE77EJgqtGOHNNkFPVjm8Q8HIrfofuTLUABrbwBw_-z_0vBOJOWHXtyncT-W_FWXWrEFDRvswtXqKpix7iXjsEbZfCg_5_SChEKD-zLn7UE/s1600/69519946_2351194128483250_6891188113473798144_n.jpg" imageanchor="1" 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/AVvXsEigBFMibJL1MIsUMDxbOuOJ5K1pENycz_Z0OGE77EJgqtGOHNNkFPVjm8Q8HIrfofuTLUABrbwBw_-z_0vBOJOWHXtyncT-W_FWXWrEFDRvswtXqKpix7iXjsEbZfCg_5_SChEKD-zLn7UE/s640/69519946_2351194128483250_6891188113473798144_n.jpg" width="480" /></a></div>
INGREDIENTI PER 6 PERSONE:<br />
500 GR DI COZZE SGUSCIATE<br />
3 COSTE DI SEDANO<br />
12 OLIVE VERDI IN SALAMOIA<br />
SALE<br />
PEPE<br />
1 LIMONE<br />
OLIO E.V.O.<br />
<br />
PROCEDIMENTO:<br />
Mettete le cozze a marinare col succo del limone per un'ora. Sgocciolatele e versatele in una terrina, unite il sedano e le olive a pezzetti, il sale, il pepe e l'olio d'oliva, amalgamate per bene, impiattate o nelle conchiglie oppure in una foglia di radicchio. Servite</div>
le ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.com0tag:blogger.com,1999:blog-2298512584264680881.post-37453469550182459962019-08-28T11:43:00.001+02:002020-06-23T09:03:40.282+02:00RISO CON CANTALUPO RUCOLA E SCAGLIE DI PARMIGIANO<div dir="ltr" style="text-align: left;" trbidi="on">
<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/AVvXsEig6vx71TNKe8_PZni3DMkaVDtnKXJUufE5mIsOMv2rq0GM0IM7c8bOCpFRmOgGdMrzJWumhh7qVP1wcSElpO7DLC1QXASBHGcTecE88ccLy_qY7SB61GVLdRKkQBnGlI0tIbai5GkIOE8m/s1600/105041668_2996093307152910_1911056240114043099_o.jpg" imageanchor="1" 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/AVvXsEig6vx71TNKe8_PZni3DMkaVDtnKXJUufE5mIsOMv2rq0GM0IM7c8bOCpFRmOgGdMrzJWumhh7qVP1wcSElpO7DLC1QXASBHGcTecE88ccLy_qY7SB61GVLdRKkQBnGlI0tIbai5GkIOE8m/s640/105041668_2996093307152910_1911056240114043099_o.jpg" width="480" /></a></div>
<br />
INGREDIENTI PER 4 PERSONE:<br />
400 GR DI RISO PER INSALATE<br />
1/2 MELONE CANTALUPO<br />
200 GR DI RUCOLA<br />
100 GR DI PARMIGIANO A SCAGLIE<br />
1/2 LIMONE<br />
SALE<br />
PEPE<br />
OLIO E.V.O.<br />
<br />
PROCEDIMENTO:<br />
Cuocete il riso in acqua salata, scolatelo e versatelo in una pirofila per farlo raffreddare.<br />
Aggiungete il melone tagliato a dadini, la rucola a pezzetti e le scaglie, il succo di mezzo limone, il pepe, aggiustate di sale se occorre e l'olio, mescolate e mettete in frigo un'ora. Servite</div>
le ricette di simonahttp://www.blogger.com/profile/14820342243238690110noreply@blogger.com0