tag:blogger.com,1999:blog-61695229534804234922024-03-14T11:12:05.144+01:00CioccoBurroIl mio sito-blog di cucina e dolci con tante foto-ricette facili, veloci e alla portata di tutti!Josh7smhttp://www.blogger.com/profile/13957366721507870684noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-6169522953480423492.post-38377621495832652822014-12-16T14:49:00.005+01:002021-07-29T13:43:15.503+02:004 anni insieme con CioccoBurro!<table class="pagina-testo" style="width: 100%;"><tbody>
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<a href="http://cioccoburro.altervista.org/" target="_blank"><img alt="Vai al nuovo sito!" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyEsvruaeIhc6pA7uyrK5sKehIbCQfZ5Fdz_fSilGuM06Xza8yg8YGofTmhDcnjIpnXiBms6_ko8AnkL90uv2lLhgPzbFDXIh6veFhBmr445DxRUUhDyCUSzw6dvtWf5PGm-BkAOnH-lMk/s1600/mac_iphone_cb.png" width="640" /></a></div>
Sono trascorsi ben 4 anni da quando un giorno ho deciso di lanciare sul web il mio blog di cucina... CioccoBurro, insieme a me, è cambiato molto, sono state pubblicate oltre 300 ricette che spaziano soprattutto sull'immenso universo di dolci, torte e dessert ma mi sono affacciato molto anche sul salato, proponendovi sia pietanze della tradizione che idee golose saltate fuori dalla mia fantasia! Quest'anno non sono riuscito a pubblicare molte ricette, vuoi la fine degli studi, vuoi la mancanza di tempo e alcune difficoltà tecniche che incontravo sulla precedente piattaforma, tutto ciò mi ha spinto a riprendermi una rivincita per far compiere a CioccoBurro quel salto di qualità che progettavo ormai da molto tempo e così cambiando grafica e organizzazione interna CioccoBurro diventando un vero e proprio sito web, senza smettere mai di essere il mio e il vostro archivio di ricette, sempre a disposizione, da oggi per accedere vi basterà digitare "<strong><a href="http://cioccoburro.altervista.org/" target="_blank">cioccoburro.altervista.org</a></strong>" mentre il precedente indirizzo "<a href="http://cioccoburro.blogspot.it" target="_blank"><del>cioccoburro.blogspot.it</del></a>" su cui adesso state navigando non sarà più aggiornato, tutte le 300 e oltre ricette le troverete sul nuovo sito. Ma la grande novità non è solo questa, oltre al design del sito che è stato completamente rinnovato, l'organizzazione interna e la strutturazione delle ricette divise in tag, categorie e sub-categorie renderà la ricerca e la navigazione più semplice e intuitiva! La seconda novità e forse la più importante, è la versione per smartphone: ogni volta che vi collegherete su CioccoBurro dal vostro cellulare visualizzerete un interfaccia grafica diversa ma sempre pratica e semplice da utilizzare che si adatterà perfettamente allo schermo del vostro dispositivo mobile!<br />
Per adesso è tutto, spero che il mio lavoro per costruire questa nuova "casa" vi sia piaciuto. Io ci ho messo sia la tecnica ma anche il cuore... Aspetto qui i vostri messaggi!</td> </tr>
<tr> <td style="text-align: right;"><span face=""comic sans ms" , sans-serif" style="font-size: 10pt;"><em>Giuseppe</em></span></td> </tr>
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Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-6169522953480423492.post-70492699797298235762014-08-03T10:55:00.002+02:002021-07-29T13:36:50.994+02:00Crepes croccanti salentine alla Nutella<div style="text-align: center;">
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<a href="http://cioccoburro.blogspot.com/2014/08/crepes-croccanti.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRnfjlyDldhPTIZaQyNFU87NqNGjx1i4VMoz9WEPkb1YYNA4CNBVJFTxlLXbM6lxiGWNDtxQrESHuZ6y8DQkxVnO0LEm249zAqzNhMCXPscOLDUCCzlDsU_JvCP4RQ4TWnxYErbAseL_iZ/s1600/1.JPG" /></a></div>
Le crepes croccanti sono una specialità tipica del Salento (specialmente di Lecce e Gallipoli), costituite da un impasto molto più denso rispetto a quello delle crepes classiche. Queste crepes le mangio sin da quando ero bambino e per anni e anni ho cercato di replicarle togliendo o sostituendo vari ingredienti finché facendo delle ricerche ho scoperto che il segreto è aggiungere farina q.b. fino ad avere un impasto denso, quasi come quello dei pancake, ho trovato la ricetta base su <a href="http://www.leccarsiledita.it/Dolci/Crepes.html" target="_blank">questo blog</a> che tuttavia non indicava la quantità di farina e così armato di bilancia e block notes l'ho aggiunta poco a poco segnando le dosi fino ad arrivare alla quantità giusta (se usate un uovo medio potete ridurre la dose di farina di 15 g circa). Due elementi fondamentali per la riuscita di questa speciale ricetta: un'ottima piastra per crepes dai bordi bassi, larga almeno 30 cm di diametro e spessa almeno 5 mm; la spatola a forma di T per stendere le crepes in maniera uniforme e sottile. Avere in casa questi utensili farà la differenza.<br />
Queste crepes davvero sensazionali sono un ottimo snack da street food perché data la loro croccantezza possono essere consumate come un cono gelato, senza piatti e posate per intenderci!<br />
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- Pro: a mio avviso le crepes più irresistibili al mondo, croccanti e si sciolgono in bocca come una cialda! </div>
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- Contro: vanno consumate subito, induriscono dopo un'oretta circa... Ma la domanda è: vi dureranno così tanto? :)</div>
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<li>200 g di <b>farina</b></li>
<li>250 ml di <b>latte</b></li>
<li>50 g di <b>zucchero</b></li>
<li>1 <b>uovo </b>(L)</li>
<li>1 bustina di <b>vanillina</b></li>
<li>1 pizzico di <b>sale</b></li>
<li>15 g di <b>burro </b>sciolto</li>
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<li><b>Nutella </b>q.b.</li>
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Sbattere insieme uovo, zucchero, vanillina e in seguito unire il latte sempre sbattendo. Incorporare la farina setacciata insieme al sale. Sciogliere il burro e incorporarlo all'impasto (io ho usato la piastra per le crepes per sciogliere il burro e l'ho unito all'impasto perché così non ci sarà bisogno di ungerla, magari se resta attaccato del burro toglierlo con una spatola in silicone e incorporarlo all'impasto, infine pulire la piastra con un tovagliolo).</div>
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L'impasto non deve risultare liquido, ma neanche areato, dovrà risultare liscio e denso, dovrà quasi scrivere come l'impasto di una torta. Organizzate il piano di lavoro così da procedere senza problemi: centrare bene la piastra sul fornello più grande e scaldarla per almeno 5 minuti a fiamma alta; porre la spatola a T in una ciotola con dell'acqua calda così non attaccheranno i residui di impasto; tenere a portata di mano l'impasto e la Nutella (che dovrà essere ben morbida).<br />
<u>Per preparare e cuocere le crepes</u>: impostare la fiamma a livello medio, versare una mestolata abbondante di impasto e stenderlo immediatamente in una sfoglia sottile e circolare, fate questa operazione aiutandovi con la spatola stendi crepes. Lasciare cuocere circa 30' e ripiegarla su se stessa solo quando sollevandola leggermente risulterà molto ben dorata.</div>
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Sempre in cottura, farcire la crepe con una cucchiaiata di Nutella spalmandola su tutta la mezzaluna. Ripiegare la crepe su se stessa per due volte così da formare un ventaglio. Procedere così fino a terminare l'impasto ed ecco che le crepes croccanti sono finalmente pronte per essere consumate subito!</div>
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Potete farcire le crepes con ciò che più preferite: crema pasticcera, marmellata... Oppure arricchire lo strato di Nutella con granella di nocciole, cereali croccanti o cocco grattugiato!</div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6169522953480423492.post-36546281630260874462014-06-17T11:34:00.003+02:002021-07-29T13:37:16.577+02:00Cookies<div style="text-align: center;">
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<a href="http://cioccoburro.blogspot.com/2014/06/cookies.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzM00sgHnMr36Mm8l5UAsDoh64XclI8azS04RIbMFBSZBPy2YxemHn86q4KHKU94qxYCFQsGtkfg-08V0qPrLaWVT-U3JGOuUDzTMAa09RqcXFxF7EdWi1q0ZDiQ2MRLfjDl44DEpT5qi/s1600/1.JPG" /></a></div>
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I cookies sono i biscotti americani più famosi nel mondo! Un impasto a base di burro e zucchero di canna arricchito da golose gocce (chip) o pezzetti (chunk) di cioccolato, la vera ricetta originale dei cookies, che sarà pubblicata a breve, è quella di Ruth Wakefield e risale al lontano 1938...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNdeVX3moCZ-PCi6ul0f_OoVmR5_QqXbH4Hr6Tc1Xby7Ec2_tw56T90rcuSsebMg_kkv_VOS0od5W6tNNdJcUhPmE9kYo2Hinpwysh8gMQThyphenhyphenOlW8IH1b7p_aWC79AluawSSOSOQsBlWN/s1600/3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
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Questa ricetta dei cookies invece mi ha letteralmente conquistato, non arriva dagli Stati Uniti ma dalla scatola di gocce di cioccolato <i>Auchan</i>, non presenta elevate quantità di burro e zucchero (come la maggior parte di ricette di cookies americani) e vi regalerà dei biscotti veramente friabili, fragranti e pieni pieni di cioccolato!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNdeVX3moCZ-PCi6ul0f_OoVmR5_QqXbH4Hr6Tc1Xby7Ec2_tw56T90rcuSsebMg_kkv_VOS0od5W6tNNdJcUhPmE9kYo2Hinpwysh8gMQThyphenhyphenOlW8IH1b7p_aWC79AluawSSOSOQsBlWN/s1600/3.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/AVvXsEjTNdeVX3moCZ-PCi6ul0f_OoVmR5_QqXbH4Hr6Tc1Xby7Ec2_tw56T90rcuSsebMg_kkv_VOS0od5W6tNNdJcUhPmE9kYo2Hinpwysh8gMQThyphenhyphenOlW8IH1b7p_aWC79AluawSSOSOQsBlWN/s1600/3.jpg" height="300" width="400" /></a>Io li ho realizzati sia con le gocce che con i pezzetti di cioccolato, entrambe le versioni sono ottime ma preferisco di più la seconda... per la golosa sensazione dei pezzi di cioccolato che si sciolgono in bocca insieme al biscotto!<br />
Questi biscotti poi possono essere conservati anche per una settimana senza perdere colpi, l'importante è non fargli prendere aria, quindi teneteli in una scatola o in un sacchetto per alimenti ben chiuso.<br />
I cookies sono perfetti a colazione, inzuppati nel latte oppure a merenda o per uno snack veloce! Sostituite il cioccolato fondente con quello al latte, bianco o un mix dei tipi di cioccolato che più preferite, oppure (come previsto nella ricetta originale) arricchite l'impasto con nocciole tostate e tritate!<br />
Infine due aspetti chiave per l'ottima riuscita di questi biscotti: uovo e burro devono essere a temperatura ambiente, per la migliore riuscita della ricetta; lo zucchero deve essere di canna, conferisce all'impasto quel colore un po' ambrato tipico dei dolci americani che vi donerà dei veri e autentici cookies!<br />
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<tr><td class="stiletesto2" style="text-align: center;" valign="top" width="140">Bassa</td><td class="stiletesto2" style="text-align: center;" valign="top" width="140">20'</td><td class="stiletesto2" style="text-align: center;" valign="top" width="140">15'</td><td class="stiletesto2" style="text-align: center;" valign="top">15 cookies</td><td class="stiletesto2" style="text-align: center;" valign="top" width="140">Basso</td></tr>
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<li>125 g di <b>burro</b></li>
<li>125 g di <b>zucchero di canna</b></li>
<li>1 <b>uovo </b>medio</li>
<li>200 g di <b>farina 00</b></li>
<li>125 g di <b>gocce o pezzetti di cioccolato</b></li>
<li>1 cucchiaino di <b>lievito per dolci</b></li>
<li>1 bustina di <b>vanillina</b></li>
<li>1 pizzico di <b>sale</b></li>
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Prima di preparare i cookies assicuratevi che il burro sia "a pomata": va estratto dal frigo qualche ora prima e lasciato ammorbidire, anche l'uovo deve essere a temperatura ambiente. Appena iniziate a preparare l'impasto impostare il forno statico a 180°.<br />
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Con un cucchiaio di legno iniziare a lavorare a il burro con lo zucchero di canna fino ad ottenere una crema morbida e omogenea. Incorporare l'uovo (meglio se sbattuto) e la vanillina, mischiare bene per incorporare gli ingredienti.</div>
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Unire la farina setacciata insieme al sale e al lievito. Amalgamare le polveri fino ad ottenere un impasto omogeneo.</div>
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Potete scegliere le gocce di cioccolato per dei <i>chocolate chip cookies</i>, vi basterà unirle all'impasto, oppure mettere pezzetti di cioccolato per dei <i>chocolate chunk cookies</i>: in questo caso tritare grossolanamente un blocco di cioccolato fondente e incorporare i pezzetti all'impasto.</div>
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L'impasto per i cookies si presenterà molto morbido, ma dovrà comunque risultare lavorabile con le mani. Dividere l'impasto in tante palline di circa 40 g e disporle ben distanziate su delle teglie rivestite di carta forno. Con queste dosi di impasto realizzerete 15 cookies.</div>
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Appiattire leggermente le palline fino ad un'altezza di 1,5 cm circa e infine infornare i cookies per 15' finché non risulteranno ben dorati (a seconda della potenza del vostro forno occorrerà qualche minuto in più o in meno, quindi per regolarvi tenete d'occhio la prima infornata). Una volta cotti lasciarli raffreddare completamente fuori dal forno e poi conservarli in un sacchetto o in una scatola per alimenti così da mantenerli fragranti e croccanti il più a lungo possibile... ammesso che non abbiate già sgranocchiato tutti i vostri cookies!</div>
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Se siete degli inguaribili golosoni, aumentate a piacere la quantità di cioccolato da incorporare all'impasto dei cookies!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6169522953480423492.post-76270351155448925262012-03-29T17:33:00.010+02:002021-07-29T13:39:06.738+02:00Crostata alla Nutella (che resta morbida!)<div style="text-align: center;">
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<a href="http://cioccoburro.blogspot.com/2012/03/crostata-alla-nutella.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgIl7Gh8kktm23Pp64Ri2iAoO9OTUB0heyfGFlr2HthkF2utEpZBJ8I_JWn_kF8eqq1ZFn6cYHAS8r86mWR_qEijG1QTJqFtVw57Fx7LGlj78vLjNTKoDckZkaeMfXfNh_wt4cnqj_So4/s1600/1.JPG" /></a></div>
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La crostata è una delle mie torte preferite, insieme a quella con la confettura di mirtilli la crostata alla Nutella è la mia preferita! Come molti di voi, vado letteralmente pazzo per la crema spalmabile più famosa al mondo :-P tuttavia ogni volta che provavo a usarla in una crostata la Nutella spesso si bruciava o si compattava diventando secca e sbriciolosa... Così mi sono ingegnato, l'ho presa come una vera e propria sfida, e dopo alcuni tentativi falliti e alcuni semi-riusciti finalmente ho scovato la chiave, ecco così la ricetta super collaudata e stra garantita per realizzare una crostata alla Nutella che resta morbida e cremosa! Il segreto? Basta un semplice foglio di carta alluminio (ma anche uno stampo leggero tipo quelli usa e getta) che farà da scudo al calore del forno sulla Nutella... Con questo semplice congegno d'ora in poi la vostra crostata alla Nutella sarà un successo assicurato!<br />
P.S. Su molti altri siti e blog troverete l'identico procedimento (stra copiato da quì, senza alcun ringraziamento) ma non dimenticate di dire ai vostri amici che la ricetta originale è quella di CioccoBurro 8-)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RR_5xUH05vrRMLcKf_q3P3oFMDjltE2DKYyPkVoaralA4GOJzjFE0lw7xF5eDmVy8qxvDSQv2ikldDgwNrT8pSyi0647sk2D3KEJ7hSEM_CO4y7Embs8AfuS1J5MS2apdeYpehl13Cw/s1600/2.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RR_5xUH05vrRMLcKf_q3P3oFMDjltE2DKYyPkVoaralA4GOJzjFE0lw7xF5eDmVy8qxvDSQv2ikldDgwNrT8pSyi0647sk2D3KEJ7hSEM_CO4y7Embs8AfuS1J5MS2apdeYpehl13Cw/s320/2.JPG" width="320" /></a>Per uno stampo di 28 cm<br />
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<li>400 g di <b>farina</b></li>
<li>150 g di <b>zucchero</b></li>
<li>2 cucchiaini scarsi di <b>lievito per dolci</b></li>
<li>1 bustina di <b>vanillina</b></li>
<li>1 pizzico di <b>sale</b></li>
<li>1 <b>uovo </b>+ 2 <b>tuorli</b></li>
<li>125 di <b>magarina Vallè</b> o 150 g di <b>burro morbido</b></li>
<li>600-700 g di <b>Nutella</b></li>
<li><b>Zucchero a velo</b> q.b.</li>
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In una ciotola larga mischiare insieme la farina, lo zucchero, il lievito, la vanillina e il sale, poi aggiungere l'uovo e i tuorli leggermente sbattuti e in ultimo la margarina (o il burro) a pezzetti. Impastare bene il tutto fino ad ottenere una frolla liscia e omogenea. Intanto lasciar fondere a bagnomaria la nutella, nel suo barattolo, finché non diventa morbida e facile da spalmare.</div>
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Prendere uno stampo per crostate del diametro di 28 cm quindi imburrarlo e infarinarlo. Tenendo un pezzettino da parte, stendere la pasta frolla in una sfoglia spessa circa mezzo centimetro, io mi sono aiutato con un foglio di carta forno. Adagiare la sfoglia di pasta frolla nello stampo da crostata e rifinirla sui bordi con l'aiuto dello stesso mattarello.</div>
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Versare la nutella sul fondo di pasta frolla, livellarla bene e poi richiudere i bordi, eventualmente rifiniteli ulteriormente con una rondella a zig-zag. E' molto importante che lo strato di nutella sia spesso almeno un centimetro circa. Con la frolla avanzata stendere una sfoglia sottile circa 2-3 mm (così che impieghi poco a cuocere) e ricavare le varie strisce da incrociare a diagonale sulla crostata. E adesso il passaggio chiave per far si che la nutella resti morbida: prima di infornare la crostata rivestire lo stampo con uno strato di carta alluminio.</div>
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Infornare a 180° statico nella parte medio bassa del forno, dopo 30 minuti sfornare la crostata e rimuovere il foglio di alluminio, quindi infornare per altri 10 minuti. Dopo punzecchiare con uno stecchino, se esce sporco di nutella la crostata potrà cuocere altri 3 massimo 4 minuti, altrimenti se uscisse pulito sfornate immediatamente. Le strisce devono solo cuocersi e non scurirsi, perciò appena appena la superficie inizierà a dorare sfornare subito la crostata!</div>
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Lasciare raffreddare la crostata per almeno mezz'ora e poi sformarla su un vassoio, quindi non resta che spolverizzarla di zucchero a velo, tagliarla a fette e ovviamente: papparsela!!! Vedete bene l'interno? La nutella è rimasta morbida e cremosa e la pasta frolla è completamente cotta e friabile, sia sopra che sotto, ma ora basta con le chiacchiere: gustiamoci insieme una golosa fetta di crostata alla nutella!<br />
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Prima di versare la Nutella bucherellare la frolla con una forchetta, per evitare antiestetici rigonfiamenti.<br />
Al posto della carta alluminio potete usare un'altra teglia delle stesse dimensioni o più grande (l'importante è che non tocchi la crostata).</div>
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Unknownnoreply@blogger.com58tag:blogger.com,1999:blog-6169522953480423492.post-86049360556985366202011-01-06T11:54:00.040+01:002021-07-29T13:33:43.811+02:00Crema al Mascarpone<div class="separator" style="border-bottom: medium none; border-color: initial; border-left: medium none; border-right: medium none; border-style: none; border-top: medium none; border-width: medium; clear: both; text-align: center;">
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<a href="http://cioccoburro.blogspot.com/2011/01/crema-al-mascarpone.html" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRYrZIUl4-wYt8_SHXhILzflLjq2TgxbQ86STtU-ErjnOrY2Qp3Yy8_SGkQuJEA1FJzPmmsLWj-ytRLSUMz-mTT0itqbwCMRAcvVNYYVDri7BLpLBCyhfqCT0nYdFXb9o5TZm2P6dP0hQ/s1600/1.JPG" /></a></div>
Questa è la mia versione della crema al mascarpone, la classica farcia del famigerato Tiramisù, utilizzata anche per farcire semifreddi o semplimente gustata come un normale dolce al cucchiaio...<br />
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<td class="stiletesto2" style="text-align: center;" valign="top" width="140">25'</td>
<td class="stiletesto2" style="text-align: center;" valign="top" width="140">-</td>
<td class="stiletesto2" style="text-align: center;" valign="top">1 kg</td>
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<li>4 uova <b>fresche</b></li>
<li>160 g di <b>zucchero </b>(8 cucchiai)</li>
<li>500 g di <b>mascarpone</b></li>
<li>1 pizzico di <b>sale</b></li>
<li>1 bustina di <b>vanillina</b></li>
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<li>1 cucchiaio di <b>rum </b></li>
<li>1/2 tazzina di <b>caffè </b>espresso</li>
<li>200 ml di <b>panna </b>da montare già zuccherata</li>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxBZG7UrMBzpRSu82ydAvVN0t4einThwP7MbWfH3jqu2C_hKyPdrFuZ70MT8zrz7NTO12K0MHNcWBAOjcet5jYCyqS5wFl1AM6hFP-rA-itnOWMO1exR4yXDzdcR4JiJhqeiXvTnKdYes/s1600/a.JPG" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtkgMvBobMdIFetan6LWORN2kBxakpsZlUmBkg-PuYOKyVgwR0kt1nAtnFUkpesK2MZ401RREZtfpM57_bIW_DnYfQp8Y_hXl0FuTtGP2yNLk0x28MVecctpmSOqZHodsGaUdozjH6j6k/s1600/b.JPG" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYTUyO6py_UjURLhuoYguo_sWM6b3GixfvosffYJ2yLcbfU748tJOvK0jkOvI2ZVJvTU9ek8EwNCFTvstrpJwmjSKiTcLtCh87kUOrEAFi7Faf2IZuzVsoKmozTeQM3Z2WNIDxNR4LBA/s1600/c.JPG" /></div>
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Separare bianchi e rossi delle uova in due terrine ben pulite, poiché si tratta di una crema fresca in cui le uova resteranno crude utilizzate un separa tuorlo per separarle nel modo più igienico. Montare i rossi con metà dello zucchero e con la vanillina fino ad ottenere una crema molto chiara e gonfia. Incorporare anche il mascarpone sempre con l'aiuto delle fruste.</div>
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Quando il mascarpone sarà stato amalgamato alla crema di tuorli, riporre il tutto in frigo. Lavare bene i bracci delle fruste, poiché anche una piccola traccia di rosso d'uovo impedirebbe ai bianchi di montare. A questo punto prendere la ciotola con i bianchi, unire il pizzico di sale e montarli con l'aiuto delle fruste aggiungendo man mano lo zucchero rimanente.</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQRo-VMr2tcX3JspPubN5z0bobCMVps6ZwiFpUow2VUyjjsD_HbEnMQJ_JzfX52_ykuXtzHbnALgQKf_m8MORz1_ZWW5iZAYzIwHBiuGUXjrfROrYu3IJnMpcBUX4OFodzHfnIq75X0Vc/s1600/g.JPG" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRUMtvrk6X8ids4kLRCDiUfiduiJw8Uh7PbugwSXcAgzE-QWnBh-HC_ySEVlAsFAaML7narzYluCsTNR95j5JV_fucRL-gq8qISm8uq-RzJc83lyvOl0zX_PcTZqv5vcaAIbAaHwBKS-s/s1600/h.JPG" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhklpLevVGM9G3FKEQ8KtHynfXx4mWz_SwHN53QJPBvqhFuxt0sVzb2PDlTXTbe6A8OzVNF2V6ufcok5cuvw5DzfIRZZpa_csrf_daF-ctOAqHPLaH3rp6yREg_YzEPKmpIjqqSZv8-jX0/s1600/i.JPG" /></div>
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Continuare a montare i bianchi e lo zucchero fino ad ottenere una neve morbida e lucida. Riprendere la crema di rossi e mascarpone e incorporare energicamente circa un terzo di bianchi montati. Anche in questo caso aiutarsi con le fruste.</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigB5TxSSCVwtV-RKJxmYIItfJxaNUGhqybX-BcZ3avHLgFB7gPTW7DPSu6n2o2y5JrNOt84VzGzngcSsJFg5I6fr_drJC4nJuNPbkL7bgZjlcec6EQqj1X6NEhaKYflHAlaHpDn29u07Y/s1600/j.JPG" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0_IsEJLP3qMY51GcokvLZsaWnzSAyZ6LuAKc75OfX845OX7Rb3Zsj7jiM8ixSGfSHxSngKXFmkFI7dxyeLAEWEkaCDm5omafnSUC4G6QU5QPEl8uX7eectxCdc23CUrPIt3k75pcTAk/s1600/k.JPG" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUB34TFpEfi_rY5-MH5f_qzKPYVqINfVn4xZp-dWXciF0QUX6VEDSCeGlr61YkyAPUBm8PvVmSWWgFghF51_KtHDPEPdDyq2MSOb1EnY-czKkSnUUCfSt7JngzgEAf43mWjya3B4hfWuA/s1600/l.JPG" /></div>
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Incorporare il resto dei bianchi montati alla crema di tuorli e mascarpone, questa volta con l'aiuto di una spatola in silicone o un cucchiaio, e amalgamando il tutto dal basso verso l'alto per non smontare la crema. Ed ecco finalmente pronta la crema al mascarpone per realizzare un goloso tiramisù o un dolce al cucchiaio... sbizzarrite pure la vostra fantasia! Se si preferisce aromatizzare ulteriormente la crema al mascarpone, unire un cucchiaio di rum o mezza tazzina di caffè e incorporare circa 200 ml di panna montata per rendere la crema al mascarpone ancora più vellutata.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6169522953480423492.post-27962982556535521642010-12-23T14:11:00.020+01:002021-07-29T13:35:00.678+02:00Profiteroles<div class="separator" style="clear: both; text-align: center;">
<a href="http://cioccoburro.blogspot.com/2010/12/profiteroles.html" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZU6r3jcAiXVkk2yzgLIqM0R4LMFzvT1Cs3tQUjhWpU06ZgPzMsXbore1eebrQXTClYot6VkFJVIxgQ8-55-2ggxJgiMoBqgMuVw8eXNhsx3MOJgmMuncPvfDjBazYQDZ6MO3uu1QfVjI/s320/1.jpg" width="320" /></a></div>
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E' un dolce tipico francese che risale al periodo rinascimentale. Una golosissima montagna di bignè ricoperti di cioccolato! I profiteroles sono un dolce al cucchiaio ideale da regalare a chi ama il cioccolato! Personalmente i profiteroles sono il mio dolce preferito in assoluto e questa è la ricetta che di solito uso per realizzarli. . .</div>
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<a name='more'></a><br /></div>
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<td class="stiletabella3i">Ingredienti</td>
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</tbody></table>
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<ul>
<li>200 g di <b>bignè </b>vuoti</li>
<li>100 ml circa di <b>panna montata</b></li>
</ul>
</div>
Per la <a href="http://cioccoburro.blogspot.com/2010/12/crema.html">crema</a><br />
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<ul>
<li><div style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-color: initial; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-style: none; border-top-color: initial; border-top-style: none; border-top-width: medium; border-width: medium;">
<div style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-color: initial; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-style: none; border-top-color: initial; border-top-style: none; border-top-width: medium; border-width: medium;">
<div style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-color: initial; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-style: none; border-top-color: initial; border-top-style: none; border-top-width: medium; border-width: medium;">
<div style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-color: initial; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-style: none; border-top-color: initial; border-top-style: none; border-top-width: medium; border-width: medium;">
1 litro di <b>latte</b></div>
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</div>
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</li>
<li>8 cucchiai di <b>zucchero </b>(160 g)</li>
<li>8 cucchiai <b>maizena </b>(80 g)</li>
<li>4 <b>tuorli</b></li>
<li>1 bacca di <b>vaniglia </b>(o 1 bustina di vanillina)</li>
</ul>
Per la ganache al cioccolato</div>
<div>
<ul>
<li><div style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-color: initial; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-style: none; border-top-color: initial; border-top-style: none; border-top-width: medium; border-width: medium;">
300 g di<b> cioccolato fondente</b> (almeno al 60%)</div>
</li>
<li><div style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-color: initial; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-style: none; border-top-color: initial; border-top-style: none; border-top-width: medium; border-width: medium;">
300 g di <b>panna per dolci<span style="text-align: center;"> </span></b></div>
</li>
</ul>
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<table border="0" cellpadding="0" class="stiletabella1" style="width: 700px;">
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<td class="stiletesto1" style="text-align: center;" width="140"><div class="png img">
<img border="0" height="80" src="https://lh3.googleusercontent.com/-1HgEAU4FNhU/UDoELG1ou7I/AAAAAAAADTg/Fhx2TLpUTCw/s80/pentola.png" width="80" /></div>
</td>
<td class="stiletesto1" style="text-align: center;" width="140"><div class="png img">
<img border="0" height="80" src="https://lh5.googleusercontent.com/-sU7M2blGIhQ/UDoEKxMDRnI/AAAAAAAADTc/xUb9u6I0SsU/s80/mixer.png" width="80" /></div>
</td>
<td class="stiletesto1" style="text-align: center;" width="140"><div class="png img">
<img border="0" height="80" src="https://lh5.googleusercontent.com/-1oHHnudcAlc/UDoELbPxOUI/AAAAAAAADTo/kw0EDYoPAq4/s80/timer.png" width="80" /></div>
</td>
<td class="stiletesto1" style="text-align: center;"><div class="png img">
<img border="0" height="80" src="https://lh5.googleusercontent.com/-Tirx5l4h8zg/UDoEKjk89MI/AAAAAAAADTU/dWwoU-q2Xbk/s80/dosatore.png" width="80" /></div>
</td>
<td class="stiletesto1" style="text-align: center;" width="140"><div class="png img">
<img border="0" height="80" src="https://lh3.googleusercontent.com/-Ddc_eF1WIis/UDoEK72hzVI/AAAAAAAADTY/sVRA9ONUAm4/s80/euro.png" width="80" /></div>
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<td class="stiletesto1" style="text-align: center;" width="140">Difficoltà:</td>
<td class="stiletesto1" style="text-align: center;" width="140">Preparazione:</td>
<td class="stiletesto1" style="text-align: center;" width="140">Cottura:</td>
<td class="stiletesto1" style="text-align: center;">Porzioni:</td>
<td class="stiletesto1" style="text-align: center;" width="140">Costo:</td>
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<td class="stiletesto2" style="text-align: center;" valign="top" width="140">Media</td>
<td class="stiletesto2" style="text-align: center;" valign="top" width="140">30'</td>
<td class="stiletesto2" style="text-align: center;" valign="top" width="140">3-5' (per la crema pasticcera) + 1' (per la ganache)</td>
<td class="stiletesto2" style="text-align: center;" valign="top">10</td>
<td class="stiletesto2" style="text-align: center;" valign="top" width="140">Medio</td>
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<table border="0" id="table2" style="border-collapse: collapse; height: 0%px; width: 100%px;">
<tbody>
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<td class="stiletabella3p">Procedimento</td>
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</tbody></table>
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<div style="text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdcsGoYc8sqY1rb-ug69EDy9PDDKsZAwkfmw58r8aZbrrexM1MHrIccPYPYlJIiXrVS06LoX_Qy8a4oJ2ZozRVbCIfGg_e8dafu9NpX2Z7uf-mk4k-UlvvHAOir2IE8Jwo1Jqg2xuADjE/s1600/a.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3iNc0_m34er16YgcHh6KbDYK9vCqOD1DYZ7rMWuxwY28J1aktDauHX2gBNQa5tHv4Cc7qtNfwhCcrJumhEbm952iM_eZ0u4QBhsK6fd8-i2zE5ese9xHAcaUbQV7pIFgaSYD7X_2k3fI/s1600/b.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDwWTCWMZT1JnFuVaJaJS_ucwhNDdHysP8Z7FuKHRCiDHp40hUtyiuEhmZivwQucAS-yAsPz5WdH-iNcjtzX7VTA5zm24-1SGcEuwO1ryVRhKODYVC_M0Rd-TLGtIrOmoyLaS9PhoujG0/s1600/c.jpg" /></div>
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<div style="text-align: justify;">
Preparata la <a href="http://cioccoburro.blogspot.com/2010/12/crema.html">Crema</a> (seguendo la ricetta linkata) e fatta raffreddare, prendere una siringa da pasticcere con la boccuccia a stella, e forare delicatamente la base dei bignè riempiendoli con abbondante crema; disporre tutti i bignè su dei piatti da portata prima di procedere alla seconda fase della preparazione dei profiteroles.</div>
<div style="text-align: center;">
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<div style="text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtALZeSrXqJc3yFkTw5KZaHrKrBR8p3VbxwLNpryDtWTGtQsnR2W_Hvg-zN0demKHHYi9ZrUiDAFRyvDRkoPCfbHXJLYGGbT5OG76eV-FiEF6xNoHvFTGCo_z5srbGEfNr95SHGg9CJnM/s1600/d.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHV5N97ghJA6JBrhTsjeMx1V1fT3JGWHd6lqG0E5tKfbLI8rMemIfeLTbHU_PLzP7HYSY5hfGujQJDx5Qy5e9IWRGtNJOEsx_cPQGO6Fz_Sl8gKcFYZdun6TXiHQPYcn1K9TIshVK1yw/s1600/e.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmju5TgkxobbXHkcQgghvtxhQhY971iAMOFatpez86a-WoyZWd2QNIew4xYH7iwN1Z4rc_VzxzOBIzLTKTukNK3l67bVPp6rMgAIM7W9WY4MQn-eoVhXvsltyL0wXrye2rZ4YkoFZvXI/s1600/f.jpg" /></div>
<div style="text-align: justify;">
Preparata la ganache al cioccolato (far bollire la panna, spegnare il fuoco e unire cioccolato a pezzi, mischiare bene) e una volta intiepidita, immergere i bignè uno ad uno lasciando scolare la ganache in eccesso e disporli a cerchio formando poi degli strati dal diametro sempre più ristretto rispetto a quello sottostante; per disporre i profiteroles consiglio un vassoio largo ma dai bordi rialzati in modo che la ganache non coli fuori il piatto; riporre i profiteroles in frigo e quando il cioccolato si è indurito decorare con dei fiocchetti di panna montata, riporre nuovamente in frigo qualche ora prima di servirli. Uscirli dal frigo qualche minuto prima di servirli in modo da rendere il tutto più morbido.</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6169522953480423492.post-78292346206059910692010-12-23T13:24:00.023+01:002014-06-18T21:22:30.897+02:00Torta al Cacao con Mascarpone e Nutella<div class="separator" style="clear: both; text-align: center;">
<a href="http://cioccoburro.blogspot.com/2010/12/torta-al-cacao-con-mascarpone-e-nutella.html" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPoQV8KAOK-F5rOjCEbjLiKbOZlI_j-sRUmYb59RvCa9Ggqdbmvk04NMonpLhI4r1dI6RY2BAZpilouDQEulW3VmCCm5TQwxt_Js1mLHBmPmaBCupP7gxE_KgNK9UAH2sAEx42LN-ZXnk/s320/1.JPG" height="240" width="320" /></a></div>
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Questo dolce al cacao farcito con una semplice e golosa crema di mascarpone e nutella è un successo assicurato, buono tutto l'anno, ma in particolare d'estate.</div>
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<tbody>
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<td class="stiletabella3i">Ingredienti</td>
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</tbody></table>
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<ul>
<li>300 g di<b> farina 00 </b></li>
<li>200 g di <b>zucchero </b></li>
<li>90 g di <b>cacao amaro </b></li>
<li>3 bicchieri di <b>latte </b>tiepido (450 ml) </li>
<li>1 bustina di<b> lievito vanigliato</b></li>
<li>500 g di <b>mascarpone </b></li>
<li>5 cucchiai abbondanti di <b>Nutella </b></li>
<li><b>Scagliette di cioccolato</b> per decorare q.b.</li>
</ul>
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<td class="stiletesto1" style="text-align: center;" width="140"><div class="png img">
<img border="0" height="80" src="https://lh3.googleusercontent.com/-1HgEAU4FNhU/UDoELG1ou7I/AAAAAAAADTg/Fhx2TLpUTCw/s80/pentola.png" width="80" /></div>
</td>
<td class="stiletesto1" style="text-align: center;" width="140"><div class="png img">
<img border="0" height="80" src="https://lh5.googleusercontent.com/-sU7M2blGIhQ/UDoEKxMDRnI/AAAAAAAADTc/xUb9u6I0SsU/s80/mixer.png" width="80" /></div>
</td>
<td class="stiletesto1" style="text-align: center;" width="140"><div class="png img">
<img border="0" height="80" src="https://lh5.googleusercontent.com/-1oHHnudcAlc/UDoELbPxOUI/AAAAAAAADTo/kw0EDYoPAq4/s80/timer.png" width="80" /></div>
</td>
<td class="stiletesto1" style="text-align: center;"><div class="png img">
<img border="0" height="80" src="https://lh5.googleusercontent.com/-Tirx5l4h8zg/UDoEKjk89MI/AAAAAAAADTU/dWwoU-q2Xbk/s80/dosatore.png" width="80" /></div>
</td>
<td class="stiletesto1" style="text-align: center;" width="140"><div class="png img">
<img border="0" height="80" src="https://lh3.googleusercontent.com/-Ddc_eF1WIis/UDoEK72hzVI/AAAAAAAADTY/sVRA9ONUAm4/s80/euro.png" width="80" /></div>
</td>
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<td class="stiletesto1" style="text-align: center;" width="140">Difficoltà:</td>
<td class="stiletesto1" style="text-align: center;" width="140">Preparazione:</td>
<td class="stiletesto1" style="text-align: center;" width="140">Cottura:</td>
<td class="stiletesto1" style="text-align: center;">Porzioni:</td>
<td class="stiletesto1" style="text-align: center;" width="140">Costo:</td>
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<td class="stiletesto2" style="text-align: center;" valign="top" width="140">Bassa</td>
<td class="stiletesto2" style="text-align: center;" valign="top" width="140">20'</td>
<td class="stiletesto2" style="text-align: center;" valign="top" width="140">25'</td>
<td class="stiletesto2" style="text-align: center;" valign="top">12</td>
<td class="stiletesto2" style="text-align: center;" valign="top" width="140">Medio</td>
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<table border="0" id="table2" style="border-collapse: collapse; height: 0%px; width: 100%px;">
<tbody>
<tr>
<td class="stiletabella3p">Procedimento</td>
</tr>
</tbody></table>
<br />
<div style="text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9RDQS5jPHHNtkiNeMn8igALQCKqwkhw92RMa2XO9Kay4_53G3mMb4VFVaMGigImvf_jXooq35Aurt8BC_Dtudo3wt-GzmSN4C4vbUe9YQ5SxNanKL6EGvS62gMfJuZa_msH8YHNXMXU/s1600/a.jpg" n4="true" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjirvcgjWw3ZMMhnRQWcSTtRJwWrlAUJHiD75KFefB5NTltzA2phuY3lqZarpLEgb5NgKInBhZ4N43bz5waDIbbe3uG4jwQYWkdP3f_C8Gq5TTOwnfaBQNQD9ygF1zgo9WyNNAV-uGs99Q/s1600/b.jpg" n4="true" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnsWggQZgfL9RbikZWmPOXMW5Jc0wjLRfCgVD79oNP90f7Cepx2Stz7mG5-LyvHGyctqgo-udTTFV5BDOQ_P7uI5AdXkT6LSfEulA7vSbdi72EiiZkMURaIDPuSDJu9ioXaaxCoxPWgSQ/s1600/c.jpg" n4="true" /></div>
<span style="text-align: justify;">In una ciotola versare la farina, lo zucchero e il cacao setacciati e mischiarle bene; con l'aiuto delle fruste incorporare un primo bicchiere di latte tiepido.</span><br />
<br />
<div style="text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1trnmQ6gZCgZVTW3kFwdvh3OLcYy0CA5Kc_xwb3Voyv-DXYul81wfAoRKxAuKDuEsReuqxBPaaN2cHRCJWQVPAXQ4Px9A5PZo4R5DQrdHwnkHtoAp-kC0OcfCfNQSQ4QZsrvr3m-G-kQ/s1600/d.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZ2GGJBC2OuqbvglU0cfxgylrR1QAJAdIqiTsmUSRmwCyN8O82pySZdTTr_wZCxsglDqpPH6Q8LdoRgweAeyrr6O3gMeYttVnIki63xTaFNhEDTrbA1nCTNk5X3apUckLqU5q4qABJhc/s1600/e.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPNuudM3_MsAEW3cLYNG1MgtSD1dsYbLEHZBA7jxhXlbLasqwSPvWkVN4nrt0Q2P5tpnBii4XW_hRwqrSkBCBkg7L4lTrKmlsXU4-BVvfVyUR55v31BEgoMq_K-A1CD1cPBsdKq45Mfp4/s1600/f.jpg" /></div>
<div style="text-align: justify;">
Quando il primo bicchiere è stato assorbito unire, sempre poco per volta, il latte rimasto; ultimare l'impasto con il lievito e versare il tutto in uno stampo di 25 cm precedentemente imburrato e infarinato col cacao oppure rivestito di carta forno. Cuocere a 160° ventilato nella parte centro inferiore del forno per 25 minuti circa, consiglio però di monitorare la cottura perché ogni forno è diverso.</div>
<div style="text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk-es1kne7zoBqfSf06uvspV44I_dXo8_31UKt7le-99mOxcXsMPaa3kWkw9CNAqsrF9i8RmTdaEcKiXPt05BA4XuyxllrRT5inwsdZ-kYQy64AUz-2VwnpIfctjBlmoCzY39FlaXfeek/s1600/g.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidgIDn4MhSgUnmU-oZbLmjjkNi-n3Pdc81qBRpeBDYBe9FMdxm0aVP2dt7vlXOGtPvw86lOpIrwPtf-g8JM15wZb14AOPT5OoPLcVrhKaSav_nv2CQiPWTVgak9UgFKnbWFRJmWVw7FSQ/s1600/h.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3E52k6_N_4Jhh4BEPPMdzD5yDzhcLIgP-7oeLpszTxXU6e96gAa6FfiIj6KF8cT5ldFC0sLEBe3oQPwyGeAk5EcV23uLcFl2-M1p6H1evz5DTY-uhH9CPokZdoJVGIVwMm4cve4M7oB0/s1600/i.jpg" /></div>
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Una volta cotto lasciare raffreddare completamente la base fuori dallo stampo, ma coperta con un canovaccio in modo che non si secchi; preparare la crema amalgamando con le fruste il mascarpone e la nutella fino ad ottenere una crema omogenea e senza grumi.</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcs6KQ-Qp2YSeeR8KDRWhq_9Jpsza79PmzTsxARzDZhTY_gF1n9_rfEGeT7m8d5neTVFOoUOmOovbVbKsUivZjBbLKGp1buBfPAyTXCYJNkGmLttrWkvSd9-63XoEK8LajttdyK4-1K0g/s1600/j.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhe85NyGP48Iv9nR7MA6IohFYJ2T6IhHw9q1Ir0Sink5AiEWnsRsJBHm1I9neu06KGbKz8J3R9hmtqh53Bw2pjWo0t_oEv6mTqnS8rSmp6cDICH9cBEePDSOZRQlODeTdboo2sPohxEf8/s1600/k.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYGu4_6krIvglytiDl-BwgQGSNyRq7nE6NvJZ06j8K9ACaJ6dx1Y7BWnFXqaKowXvpX6JNdNsue8J52IbFWyAS6zAQFR5p0PnM0HeIxpxrg4ha_J4aNhlac3rPUH1vrIHq5gKm8pl4es0/s1600/l.jpg" /></div>
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Tagliere la torta in modo da ottenere due dischi e se necessario bagneremo con una miscela di latte e zucchero e nesquik; farcire i due dischi con due terzi della crema e la restante parte la spalmeremo sulla superficie esterna del dolce ultimando con una pioggia di codette al cioccolato.</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6169522953480423492.post-73406145906658110312010-12-22T11:53:00.014+01:002014-06-18T21:30:32.631+02:00Plumcake allo Yogurt<div class="separator" style="clear: both; text-align: center;">
<a href="http://cioccoburro.blogspot.com/2010/12/plumcake-allo-yogurt.html" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqc1-rskLUlYrtACnfJAREGkdToa1MBRUIgO9RBdhT0JxT0DkWhSHsTHylzUM6lHUxAQs-HEwhMNfASV7XAunHxpXy9SbY-yLWckz3uJttifBor4hhBRw1vmX-_6EPaHAxofDHXMd6u2s/s320/1.JPG" height="240" width="320" /></a></div>
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Il plumcake allo yogurt è uno dei miei dolci preferiti, è molto soffice, leggero ma soprattutto facilissimo da preparare in quanto viene realizzato con l'impasto della famosa <a href="http://cioccoburro.blogspot.com/2012/03/torta-7-vasetti.html" target="_blank">torta sette vasetti</a>, in cui è appunto il bicchierino dello yogurt a dosare gli ingredienti!</div>
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<td class="stiletabella3i">Ingredienti</td>
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<li>1 vasetto di <b>yogurt bianco</b> da 150 g (io quasi sempre uso lo yogurt al cocco)</li>
<li>2 vasetti di <b>farina 00</b></li>
<li>1 vasetto di <b>fecola di patate</b> o amido di mais</li>
<li>2 vasetti scarsi di <b>zucchero</b></li>
<li>3 <b>uova </b></li>
<li>1 vasetto di<b> olio di semi </b></li>
<li>1 bustina di <b>vanillina </b></li>
<li>1 bustina di <b>lievito per dolci</b></li>
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<img border="0" height="80" src="https://lh3.googleusercontent.com/-1HgEAU4FNhU/UDoELG1ou7I/AAAAAAAADTg/Fhx2TLpUTCw/s80/pentola.png" width="80" /></div>
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<td class="stiletesto1" style="text-align: center;" width="140"><div class="png img">
<img border="0" height="80" src="https://lh5.googleusercontent.com/-sU7M2blGIhQ/UDoEKxMDRnI/AAAAAAAADTc/xUb9u6I0SsU/s80/mixer.png" width="80" /></div>
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<img border="0" height="80" src="https://lh5.googleusercontent.com/-Tirx5l4h8zg/UDoEKjk89MI/AAAAAAAADTU/dWwoU-q2Xbk/s80/dosatore.png" width="80" /></div>
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<td class="stiletesto1" style="text-align: center;" width="140"><div class="png img">
<img border="0" height="80" src="https://lh3.googleusercontent.com/-Ddc_eF1WIis/UDoEK72hzVI/AAAAAAAADTY/sVRA9ONUAm4/s80/euro.png" width="80" /></div>
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<td class="stiletesto1" style="text-align: center;" width="140">Difficoltà:</td>
<td class="stiletesto1" style="text-align: center;" width="140">Preparazione:</td>
<td class="stiletesto1" style="text-align: center;" width="140">Cottura:</td>
<td class="stiletesto1" style="text-align: center;">Porzioni:</td>
<td class="stiletesto1" style="text-align: center;" width="140">Costo:</td>
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<td class="stiletesto2" style="text-align: center;" valign="top" width="140">Bassa</td>
<td class="stiletesto2" style="text-align: center;" valign="top" width="140">15'</td>
<td class="stiletesto2" style="text-align: center;" valign="top" width="140">45'</td>
<td class="stiletesto2" style="text-align: center;" valign="top">1 plumcake</td>
<td class="stiletesto2" style="text-align: center;" valign="top" width="140">Basso</td>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihwOdlflO5l5cp2XFgXbYgLeTGE5HqUF5MFD9-xvqg8CvRsrh0B61b2xsmt7bkWOVAOjVBUbVwx0w7LNQD_GKUojAEl7rjx1kcJ6xrxjTKGamlowgIn791Phzs3PcXrbdFvVrAizX-YcI/s1600/a.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGXeVk46qNYQEVpBQRus3ZzUHH4Q8MxUdthHOZy1LTcoEZl2cSz3-InMARDtbOuTWdIxWY3MYxYLMJSaFUBQY_TsklepWiKzd9j4jFDRM7J7nT4kIlbgVPUss9Y2rJAjl_zA2Fz5tkzA/s1600/b.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJl_qrTUgBNUljEXq_5SwaKmjNupJ2zL_0K097MuD_AxQIyFZE3GIsmcFynr97-1tHM-0sfmmLj6inu0wANfdA1F-13DsvO7-ZytW9nx2R-asCroXiEPca5YIVAAB72STenIjKyElTF4/s1600/c.jpg" /></div>
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Imburrare e infarinare uno stampo per plumcake e preriscaldare il forno a 170° posizionando la griglia nel livello sotto il centrale. In una ciotola versare le uova, la vanillina, lo yogurt, i vasetti di zucchero, la farina, la fecola e l'olio di semi. Montare bene tutti gli ingredienti, con l'aiuto delle fruste elettriche, per almeno 10 minuti.</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY81Uhv40t0GdQgBubOHy-agRNc-TV-GHsdoo_WdQCsMEBfy9mdEprkBNoFFLZIb3pj183TfVJAuWBb7UPzKh9-sNANZ4JgK2e4rajD-zTbWCXFmxK5_oEwZ2IFtMQt_BZ-gGoO99WJdU/s1600/d.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEhT2Nan6GrS5k6YViu3kmhNfqfDLlhtKWlaDRzk5eC4sUPS1E5lNh5_3dAuzKfJOyKO2TRBhdhk8O8u7pspbL-8jPNfdm2k5DZdC54Qa4FzCzb51_3wQlT2dr8kosuXorLz8DCEOFAI/s1600/e.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKFhWzTSRZyT1wcnsb1nObdVXGhL7VHAT6C0nSOsOsL-bO1kp-8ykznN-vP-sy_7_lYgXK5rT1fnWdySTNmosmZntLt_SB9JsNz9QFVuLstkGfcPVInB3NtedImrrARE2vO1TZV6-HAWo/s1600/f.jpg" /></div>
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Unire infine il lievito e lavorare per un altro minuto. Versare l'impasto nello stampo e infornare per 45 minuti. Solo dopo 35 minuti è possibile fare la prova stecchino. Una volta cotto lasciare raffreddare il plumcake per circa 20 minuti, a questo punto è possibile estrarlo dallo stampo e adagiarlo su un vassoio, ultimando con un po' di zucchero a velo!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6169522953480423492.post-88107459949562830772010-12-20T11:55:00.002+01:002021-07-31T09:24:38.085+02:00Crema<div style="text-align: center;">
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<a href="http://cioccoburro.blogspot.it/2010/12/crema.html" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVO2ROHQhdTHKHUO3v9Ifvq2Rc8-wKcF9tMSfODupV7n5GoNbkmWJjlBlmbUNrG6zfPyHnB5aRY-ER2kS_S9an0LXv105mRSFgjyYuFYC6OhfDmZIIqveNfWXY45ndyiUaJTTbbmLCBTs/s1600/1.jpg" /></a></div>
La crema è una ricette di base fondamentale per la realizzazione di molti dolci. Un'alternativa più leggera rispetto alla <a href="http://cioccoburro.blogspot.it/2012/01/crema-pasticcera.html" target="_blank">crema pasticcera</a>, facile da realizzare ma soprattutto da ricordare in quanto per 1 tuorlo servono 250 ml di latte 2 cucchiai di zucchero e 2 cucchiai di farina... Semplice e veloce ma soprattutto golosissima! </div>
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1 litro di <b>latte</b></div>
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<li>8 cucchiai di <b>zucchero </b>(160 g)</li>
<li>8 cucchiai rasi di <b>maizena </b>o<b> farina </b>(80 g)</li>
<li>4 <b>tuorli</b></li>
<li>Aroma: a seconda del vostro gusto, o la <b>buccia di un limone</b> oppure della <b>vaniglia </b>(in bacca o in bustina)</li>
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<img border="0" height="80" src="https://lh3.googleusercontent.com/-1HgEAU4FNhU/UDoELG1ou7I/AAAAAAAADTg/Fhx2TLpUTCw/s80/pentola.png" width="80" /></div>
</td><td class="stiletesto1" style="text-align: center;" width="140"><div class="png img">
<img border="0" height="80" src="https://lh5.googleusercontent.com/-sU7M2blGIhQ/UDoEKxMDRnI/AAAAAAAADTc/xUb9u6I0SsU/s80/mixer.png" width="80" /></div>
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<img border="0" height="80" src="https://lh5.googleusercontent.com/-1oHHnudcAlc/UDoELbPxOUI/AAAAAAAADTo/kw0EDYoPAq4/s80/timer.png" width="80" /></div>
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<img border="0" height="80" src="https://lh5.googleusercontent.com/-Tirx5l4h8zg/UDoEKjk89MI/AAAAAAAADTU/dWwoU-q2Xbk/s80/dosatore.png" width="80" /></div>
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<img border="0" height="80" src="https://lh3.googleusercontent.com/-Ddc_eF1WIis/UDoEK72hzVI/AAAAAAAADTY/sVRA9ONUAm4/s80/euro.png" width="80" /></div>
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<tr><td class="stiletesto1" style="text-align: center;" width="140">Difficoltà:</td><td class="stiletesto1" style="text-align: center;" width="140">Preparazione:</td><td class="stiletesto1" style="text-align: center;" width="140">Cottura:</td><td class="stiletesto1" style="text-align: center;">Porzioni:</td><td class="stiletesto1" style="text-align: center;" width="140">Costo:</td></tr>
<tr><td class="stiletesto2" style="text-align: center;" valign="top" width="140">Bassa</td><td class="stiletesto2" style="text-align: center;" valign="top" width="140">10'</td><td class="stiletesto2" style="text-align: center;" valign="top" width="140">3-5'</td><td class="stiletesto2" style="text-align: center;" valign="top">1 litro</td><td class="stiletesto2" style="text-align: center;" valign="top" width="140">Basso</td></tr>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKweG85olgiW8jFok4sWj6HZ_pGtavBUwr1kioGrgLoIGzwXuyh0YYlkxnFn6wu6nbJVVW60wRJomTdXrREdninex7QUqxSzsMs__9QyugJmUO2aN59oDEF2IDxQVR01CJgIrpV6iHvM/s1600/a.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFU8mfqUkK5rpneeKOt1mxMttQKc_YAh7dvHseLwymmwoxG5Q_sraQfPj5-Kmn1LlJw5MtJpVLMPG6doeXbGid0fMpekNymrVp6ewgGGvYjvjbE1ugpEggnkf-_3N5Mu2fnsofaw2wiM8/s1600/b.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiwOlDZXwTFw9w7k7gqs7P90UjYLScyfzPctSfeu9gsiuL90SRnyhBTVO9Ezzbas3cb0SgBRYT_4yWkFXmSV08o-YS5eWYxW5Ivw960f-VfENsffmgeEOrHRtwxg80wMQ_GqbxsvX_5xA/s1600/c.jpg" /></div>
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In una pentola larga e dal fondo spesso mettiamo a scaldare il latte a fuoco basso insieme all'aroma prescelto, lasciando però un bicchiere da parte (se si usa la bacca di vaniglia occorre inciderla, estrarre i semini e unirli al latte in infusione); in una ciotola poniamo i tuorli e lo zucchero lavorandoli a crema con una frusta.</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin7hfGbIZjOGjTGIqvypUmhxQTtCb0glZ_NDINRB-bDK_mfQYPVADthJvk4y50aQcAzf6k8Qi-kPQZO6jDHUuN-lI7SdDE8RDrhoSnMYucF_dMEBliP32sdG0FP9giqapu3mKPvia9yIg/s1600/d.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS77ylyj7D3fRizAtUgabAcPp_jxbEBKztvkGxCCkHZVsudGaXBwWUKiW9JbrFHkMoIpvMG4Deaax1ECjDnZk8uC7QJ6NPbLsD1yI3uzx3neNVQWL2fSkY_T_ghUV3_8G0djdVUdQ6_dE/s1600/e.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqmtQvtXX_5edjfnnPNb7QALFDJxMiD0pvpZ-2mwfvHJw3ls49EqFf9WIcknUqhpv6lnblcQTpMo8VHijeb9JRzlDcGdT_PcVBDxwVBJlIV6q6mPwmPVXuPEB4w8op9uctzpHhqGow8f0/s1600/f.jpg" /></div>
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Setacciamo la maizena o la farina sulla crema di tuorli e zucchero e continuiamo a lavorare il tutto incorporando il bicchiere di latte finchè il composto non sarà fluido, omogeneo e senza grumi; quando il latte starà per sfiorare il bollore leviamo l'eventuale bacca o scorzetta aiutandoci con una schiumarola.</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEdzwr2i-nWXBBjoe9KaEOswtUAKSYkdJFWsSLxIs2MCrPM7MvR9Jtapi1vJMurhUkT-RNU9fx6uFxsYGdN1RANPX5V5svhzq-53mhFPwT0iuehKUI59kSPCiFbeeLMai1CkJFAFq_CQ/s1600/g.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuuBu2nEVs9zChzuKjlSqYp7dnC5lxSVdYE7WNEmq1Cnl1o9mw_ZzuKKkIoP1-g0qjEFI9YDeQYBbNqRTRuIRYJWbyUjVJPIqZPGgm5RIwYy5hDLRw7Hu6iGmcyxOMsYnqhFKMYtoWDs8/s1600/h.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhVUxkuCoeBnIMrA2gLHwltkdX1e8oE1X44svcbOpIrHdckEknv3QXtwltcj0WW85rHl6-x1qnoVb3I9lmfgboOWGmKxjAICAWojY2IvwLY_5AR3iUdzxcF6FNgQMDLqt7NLsSd61cKs4/s1600/i.jpg" /></div>
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Spostiamo il latte dal fuoco e versiamo la crema precedentemente preparata incorporandola per bene con la frusta a mano; riportiamo il tutto a fuoco medio e continuiamo a girare costantemente con la frusta fino a quando la crema non avrà raggiunto la consistenza desiderata; versare la crema in un contenitore largo e livellarla bene prima di ricoprirla con uno strato di pellicola, che eviterà alla superficie di indurirsi e seccarsi.<br />
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La maizena ha un alto potere addensante, molto superiore rispetto alla farina, perciò se verrà utilizzata al posto di quest'ultima dosatela con parsimonia.<br />
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Alla mia fantastica e cara nonna <b>Bettina</b> per quest'ottima e furbissima ricetta, che è uno dei suoi cavalli di battaglia in cucina!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6169522953480423492.post-32335027679736663712010-12-16T16:19:00.035+01:002021-07-29T13:36:03.276+02:00Rotolo alla Nutella<div class="StileTesto2" style="border-bottom: medium none; border-color: initial; border-left: medium none; border-right: medium none; border-style: none; border-top: medium none; border-width: medium;">
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<a href="http://cioccoburro.blogspot.com/2010/12/rotolo-alla-nutella.html" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLI6tUj5BouOlhVWBrItikr3yFMVCNFTuBPQ41zQ1jpqL4adrsISSvslCguM7om_kJRVH-QKboCJcyyJ_a0JDfXWaJelJpvDJY4BcWMQPrkZQFNXUjHhlX2xYhZHfJP6NuRxRE5gOreYc/s320/1.jpg" width="320" /></a></div>
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E' un dolce fatto di un pan di spagna soffice ma compatto chiamato "pasta biscotto", farcito e arrotolato con un golosissimo strato di Nutella<span style="font-family: 'Times New Roman';">©</span>.</div>
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<td class="stiletabella3i">Ingredienti</td>
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4 <b>uova</b></div>
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125 g di <b>zucchero </b>+ 1 cucchiaio</div>
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75 g di<b> farina 00</b></div>
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<li>25 g di <b>fecola </b></li>
<li>1 pizzico di <b>sale </b></li>
<li>1/2 di cucchiaino di<b> lievito per dolci </b>(4 grammi)</li>
<li>1 bustina di <b>vanillina</b></li>
<li>400 g di <b>nutella</b></li>
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<td class="stiletesto1" style="text-align: center;" width="140">Difficoltà:</td>
<td class="stiletesto1" style="text-align: center;" width="140">Preparazione:</td>
<td class="stiletesto1" style="text-align: center;" width="140">Cottura:</td>
<td class="stiletesto1" style="text-align: center;">Porzioni:</td>
<td class="stiletesto1" style="text-align: center;" width="140">Costo:</td>
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<td class="stiletesto2" style="text-align: center;" valign="top" width="140">Bassa</td>
<td class="stiletesto2" style="text-align: center;" valign="top" width="140">15'</td>
<td class="stiletesto2" style="text-align: center;" valign="top" width="140">8'</td>
<td class="stiletesto2" style="text-align: center;" valign="top">1 kg circa</td>
<td class="stiletesto2" style="text-align: center;" valign="top" width="140">Medio</td>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpYQZ0X3eFWNI7KOZFFin-1sgNLWTp7WsKqY490-Cj4hSTDA1H4gswCu0152qlD1-DeXwXyuq3K4WlTwzl0AbxpzzVpnaYiGrzIjeTmDsNKlvhFuyZGpWN5j5hKNRUiX2e29SwZdq5brs/s1600/a.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj681VfO1A7BhJJZ-U1ANIbTzhwoxMqXMuoz-7ePhgoo7X5I7TFy-vrqz4nboRdJMJGw0ElBvAozL1MkBF2hfwRfJl1hdZpdMXK5FJTkHpK1ihVU3gaBk-MC25CzN60mkXmnxZdQtXtCgM/s1600/b.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiR8QMh6qXxXoAcnA6Qt-q4fXuhHLtTfPtnytvEopDDzyXwive_eBxytpP-o0hxI5bqVgvqxRD8dIx2ItHoeKpXYYcbmZML-RHFaNJ_rjMNd-Rl85KRzWtwDbeXDzREUA_DA-ZvSVkirA/s1600/c.jpg" /></div>
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Accendere il forno a 180° ed estrarre la placca, intanto montare insieme le uova, lo zucchero, il sale e la vanillina e quando il composto è spumoso aggiungere la farina, la fecola e il lievito setacciati.</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiK8fwQ_Ja1_bXB7HoG8DttvsvtTmqDJNSjoQRcxnmnlrDG5LMbVlMTJuMG9PRhKDTuuzJRmHBscap7L_Yxemg-Q1icLL00Ik9T2V8PBhghdM8sFAb71V5yuNuvGZm9zgCAuCPcB331xw/s1600/d.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mf_Y05huq80PzZR-wEDtfOZNEYOKCNfNZnh5XFTvTdp1Ss8wUj9M0Kt0OsIO28YDGLYifrzCEpCcVOMa6rVDvORL7EwNW1G2f3TMPRKres2hm-i1jOU_RTahFh15fRVzuFHScugFRls/s1600/e.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3NwiKqpNWVYMp2sjuEqMY3pbcgzN-THA03IlW8_UALbcHk-kdFhizRGlRrdKXeVhtJP4RVPTLEyNI59szY8ibLZNXJ8TgspHIhRyOw0W_rMkOBZGYGZWiuToe3Y2iviB7vKmQfR3LrQc/s1600/f.jpg" /></div>
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Mischiare bene il tutto fino ad ottenere un composto omogeneo. Intanto bagnare leggermente la placca in modo da far aderire un foglio di carta forno, in seguito imburrarlo leggermente. Quindi, sulla teglia rivestita di carta forno, versare e livellare l'impasto. Infornare per 8 minuti!</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXOZBnfR4b7BhSA8XYHfkr5ssAQq93lL4VEkjjf01hH5DgQq6WQhyMF1LmlDoL7OrXkZrJX8JMKhJ_Q9XuH0tgO039rG82DpXHGF_MZSSRLUxZujKpwWFx3GD9CVF5wTMJBTJr22XyrBA/s1600/g.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtiStuX5RdbAq7YpwYfz7EX92d_qdm0TFj7-2F3EqHdcc4JRXkkRwkE_bDQsJG2o5c0i3tbZOcThel5arPef413_QRX_bja3HMR3qFib7Gi5JfUaEXpbDDgvH23WtDhhgIBYvHVx8Wpt8/s1600/h.jpg" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmrJPZuU5N6iiNItJGbCl8LTRoA_JCEF8DEjramrBYKyeFnnitHSz7fV_OQq4S1siSW2cNG-4hqTeBUZu07iyCnltAkucazzOGyOwv4QrAqVfmPmQUD7GMmLbo-X7OlULBvItXq-o4dGA/s1600/i.jpg" /></div>
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Estrarre la base del rotolo e capovolgerla su un canovaccio cosparso con poco zucchero (1 cucchiaio circa). Levare la carta forno e spalmare sulla superficie la nutella, che dovrà essere semi liquida. Arrotolare e adagiare il rotolo su un vassoio con la parte della chiusura rivolta verso il basso.</div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6169522953480423492.post-79875341687262756452010-12-16T08:32:00.004+01:002013-03-22T21:58:35.132+01:00Benvenuti su Cioccoburro<div style="text-align: center;">
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Inauguro oggi il mio blog di cucina, un diario-ricettario virtuale di dolci, pietanze, tecniche e aneddoti della magica arte chiamata cucina!</div>
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