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<category>fornetto della nonna</category>
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<guid isPermaLink="false">tag:blogger.com,1999:blog-8206979924452299239.post-573254954444257499</guid>
<pubDate>Sun, 24 Dec 2017 11:06:00 +0000</pubDate>
<atom:updated>2017-12-28T20:34:09.751+01:00</atom:updated>
<category domain="http://www.blogger.com/atom/ns#">Christmas craft</category>
<category domain="http://www.blogger.com/atom/ns#">fornetto della nonna</category>
<category domain="http://www.blogger.com/atom/ns#">lievitati</category>
<category domain="http://www.blogger.com/atom/ns#">pentola fornetto</category>
<category domain="http://www.blogger.com/atom/ns#">versilia</category>
<title>mini panettoni senza impasto da maturare in frigo e cottura in pentola fornetto versilia</title>
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Avete fatto e rifatto<a href="http://www.giulianadicuore.it/2017/11/panettone-facile-senza-impasto-in.html"> il panettone senza impasto</a> e in poco tempo è diventato uno dei post</div>
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più cliccati di tutto il blog :)</div>
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Ho visto tanti bellissimi panettoni saltarellare qua e là fra</div>
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un social e l'altro e ne sono stata felicissima e anche orgogliosa.</div>
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Davvero non pensavo che avrei rimesso mano a questa ricetta, anche perchè</div>
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la considero una ricetta buona e fattibile nel senso degli ingredienti</div>
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e della facilità di esecuzione ma.... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vDujNFj8-Qy45w1B9xKTMwLm0Pl3Dx6EXaqYHoYba05TgtqnJWbaTitgNt0pXHSCCDMjd2XCjwcGFuMNBuH_44UEGrg2qxEQCm1UOt6Ty0r-H8vfoJbSoRRDF-QsPChJQ_0umi_dRu8/s1600/mini+panettone+senza+impasto.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vDujNFj8-Qy45w1B9xKTMwLm0Pl3Dx6EXaqYHoYba05TgtqnJWbaTitgNt0pXHSCCDMjd2XCjwcGFuMNBuH_44UEGrg2qxEQCm1UOt6Ty0r-H8vfoJbSoRRDF-QsPChJQ_0umi_dRu8/s640/mini+panettone+senza+impasto.2.jpg" width="426" /></a></div>
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In tantissime mi avete chiesto se si potevano ridurre le uova nel finto panettone che poi</div>
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di finto ha ben poco :) io vi dico si si possono ridurre le uova e anche il burro toh!</div>
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E quindi:</div>
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<b>mini panettoni senza impasto da maturare in frigo e cottura in pentola fornetto versilia</b></div>
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da maturare in frigo minimo 24 ore fino a 48 (io 50 ore)</div>
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Risponderò di seguito anche a tutti gli SOS che ho ricevuto.</div>
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Un SOS che ho ricevuto spessissimo è stata sul come gestire</div>
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l'impasto ancora molto molle al momento di fare le pieghe.</div>
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Vero è che se si è completamente digiune di lievitati può sembrare</div>
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una cosa difficilissima gestire una cosa molle e appiccicosa perchè trascorse le ore di maturazione</div>
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in frigo l'impasto è raddoppiato e maturato ma ha ancora bisogno di essere lavorato.</div>
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Per chi ha poca dimestichezza vi allego le pieghe di tipo due </div>
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seguite con attenzione il video e fate la stessa cosa con l'impasto,</div>
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potete farlo sia in ciotola che anche rovesciando l'impasto su di un piano da lavoro infarinato.</div>
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Per rovesciare l'impasto aiutatevi con una spatola da pasticcere</div>
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perchè rimarrà appiccicata alle pareti della ciotola in gran parte.</div>
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Successivamente passate a fare le pieghe a tre</div>
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sentirete che l'impasto prende forza continuate a farle fin</div>
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quando giudicherete il vostro impasto</div>
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sufficientemente sodo.</div>
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Un'altro SOS che si è presentato è</div>
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che l'impasto alla prima lievitazione non lievitasse</div>
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affatto! Due le possibile cause, il<i> lievito secco</i> non si aziona</div>
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quindi usate solo quello fresco.</div>
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Il frigo ha una temperatura molto bassa,</div>
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in caso potete lasciarlo la notte prima di lavorarlo</div>
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fuori dal frigo e la mattina dovrebbe essere bello arzillo.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4FlUKXB_C8RkMQ3b5P9QEPPUelXod2Oyqm5TbUrZcD5HgA9DlMtVIlJgjXMEU_Z8bH5qzCQxGLh1epvG0q1WoX_TuuXxjCsktPxI79zX1kMSXzZlllzUxc4BCYean8p3v9RRSO3ZkRo/s1600/mini+panettone+senza+impasto.3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4FlUKXB_C8RkMQ3b5P9QEPPUelXod2Oyqm5TbUrZcD5HgA9DlMtVIlJgjXMEU_Z8bH5qzCQxGLh1epvG0q1WoX_TuuXxjCsktPxI79zX1kMSXzZlllzUxc4BCYean8p3v9RRSO3ZkRo/s640/mini+panettone+senza+impasto.3.jpg" width="426" /></a></div>
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Vi lascio dunque alla nuova ricetta, alleggerita un po'</div>
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ma sempre buonissima e molto facile da fare. Non aggiungo l'esecuzione perchè</div>
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è la medesima che potrete trovare <a href="http://per%20chi%20ha%20poca%20dimestichezza%20vi%20allego%20le%20pieghe%20di%20tipo%20due%20%20%20seguite%20con%20attenzione%20il%20video%20e%20fate%20la%20stessa%20cosa%20con%20l%27impasto%2C%20%20potete%20farlo%20sia%20in%20ciotola%20che%20anche%20rovesciando%20l%27impasto%20su%20di%20un%20piano%20da%20lavoro.%20%20per%20rovesciare%20l%27impasto%20aiutatevi%20con%20una%20spatola%20da%20pasticcere%20%20perch%C3%A8%20rimarr%C3%A0%20appiccicata%20alle%20pareti%20della%20ciotola%20in%20gran%20parte./">QUI</a></div>
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ma solo gli ingredienti. Questa volta ho cotto negli stampini</div>
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mono porzione da 70 gr circa ciascuno sono venuti 12 cioccionissimi e buonissimi.</div>
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<i>ingredienti</i></div>
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300 gr di farina manitoba</div>
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200 gr di farina 00</div>
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(<b><i>oppure tutta farina 0</i>)</b></div>
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130 gr di zucchero semolato</div>
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100 gr di burro</div>
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2 uova </div>
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2 tuorli</div>
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2 gr di lievito fresco di birra </div>
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2 cucchiaini di miele</div>
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75 gr di latte</div>
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75 gr di acqua</div>
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mezza scorza di limone bio</div>
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mezza scorza di arancia o mandarino</div>
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estratto di vaniglia o i semi di una bacca di vaniglia</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGeSrIUbDNEOyLbQpJ0vT-vjCJxMOUzD_R9_mrMHYw7OVX0-obUB4sq4JaB7pLjv07cuubHzK1MAyWUFnhDXuTE1E5b0U1P-wMRmDjGUdhtyQXO0P4ggD05GAhnF7XqCqQj15c8jCSz1E/s1600/mini+panettone+senza+impasto.5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGeSrIUbDNEOyLbQpJ0vT-vjCJxMOUzD_R9_mrMHYw7OVX0-obUB4sq4JaB7pLjv07cuubHzK1MAyWUFnhDXuTE1E5b0U1P-wMRmDjGUdhtyQXO0P4ggD05GAhnF7XqCqQj15c8jCSz1E/s640/mini+panettone+senza+impasto.5.jpg" width="426" /></a></div>
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Seguite le istruzioni fino a fare le pieghe come indicato anche sopra,</div>
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formate una palla e lasciate riposare un ora, poi riprendete l'impasto e dividetelo in 12 pezzi di uguale peso all'incirca 70 gr ciascuno. </div>
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Formate una pallina lavorandola come da video e mettetela a lievitare </div>
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nel pirottino possono volerci anche 4-5 ore (tempo solo indicativo perchè potrebbe</div>
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volerci di più o meno)</div>
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Arrivato al bordo del pirottino l'impasto è pronto e raddoppiato, </div>
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non cuocetelo prima perchè non è ancora il momento (<i>pazientate</i>)</div>
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disponete la glassa in superficie aiutandovi</div>
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con un cucchiaino fate con molta delicatezza, aggiungete gli zuccherini e le mandorle e</div>
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spolverizzate di zucchero a velo, cuocete in </div>
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<b>pentola fornetto versilia o in forno </b>come preferite voi.</div>
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La pentola che ho usato è da 28 cm e se ne possono cuocere 6 alla volta </div>
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con una pentola più piccola non ci vanno.</div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">Sistemate sul fuoco piccolo, quello del caffè, lo spargi fiamma e disponete sopra la pentola, controllate che sia tutto perfettamente centrato e accendete la fiamma con la spunta a metà fra il minimo e il massimo.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Chiudete con il coperchio e lasciate cuocere per 40-45 minuti.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Lasciate raffreddare prima di sformare.</li>
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I <b>mini panettoni</b> sono pronti in 40-45 minuti ma controllate</div>
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che siano ben dorati non troppo altrimenti verranno secchi.</div>
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In forno invece a 160 gradi per 30-35 controllate sempre che non cuociano nè troppo</div>
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nè poco.</div>
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Sono venuti morbidissimi e molto molto buoni,</div>
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davvero un bel risultato.</div>
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<span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px; text-align: justify;">Se non sai cosa è la </span><b style="background-color: white; color: #555555; font-family: Lato; font-size: 14.3px; text-align: justify;">pentola fornetto versilia, </b><span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px; text-align: justify;">come si usa, dove comprarla guarda </span><a href="https://giuliana-dicuore.blogspot.it/2015/04/domande-frequenti-sulla-pentola.html" style="background-color: white; color: #e5d0cd; font-family: Lato; font-size: 14.3px; margin: 0px !important; max-width: 100%; text-align: justify; text-decoration-line: none; transition: all 0.25s ease-out;">QUESTO </a></div>
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<span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px; text-align: justify;">post con tutte le FAQ che la riguardano.</span></div>
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Se vuoi puoi trovarmi anche su facebook sulla mia paginetta '<a href="https://www.facebook.com/giuliana.dicuore/" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">di cuore</a>' o su instagram </div>
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come '<a href="https://www.instagram.com/giulianadicuore/" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">giuianadicuore'</a> a presto con una nuova ricetta!</div>
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<guid isPermaLink="false">tag:blogger.com,1999:blog-8206979924452299239.post-8197263335878670299</guid>
<pubDate>Thu, 21 Dec 2017 07:53:00 +0000</pubDate>
<atom:updated>2017-12-21T21:10:43.698+01:00</atom:updated>
<category domain="http://www.blogger.com/atom/ns#">biscotti</category>
<category domain="http://www.blogger.com/atom/ns#">cioccolata</category>
<category domain="http://www.blogger.com/atom/ns#">cookies</category>
<category domain="http://www.blogger.com/atom/ns#">dolcezze</category>
<category domain="http://www.blogger.com/atom/ns#">fornetto della nonna</category>
<category domain="http://www.blogger.com/atom/ns#">pentola fornetto</category>
<category domain="http://www.blogger.com/atom/ns#">versilia</category>
<title>biscotti al cacao morbidissimi senza burro in pentola fornetto versilia</title>
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I <b>biscotti al cacao morbidissimi senza burro</b> sono dei biscotti ottimi per la colazione da pucciare nel latte o come spuntino con un caffè, uno spezza fame davvero ottimo e goloso, con pochi e semplici ingredienti.</div>
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La realizzazione di questi biscotti è velocissima, solo una ciotola, in cinque minuti sono pronti e una volta formate le palline via a cuocere nella <a href="http://www.giulianadicuore.it/search/label/pentola%20fornetto?max-results=9">pentola fornetto versilia.</a></div>
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Questa è una ricetta che ho trovato su<a href="https://blog.giallozafferano.it/pietrozanella/biscotti-morbidi-al-cioccolato/"> 180° gradi dolcezza</a> e me ne sono immediatamente innamorata per la sua velocità di esecuzione e per gli ingredienti (pochissimi) che tutti abbiamo sicuramente in casa.</div>
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I <b>biscotti al cacao morbidissimi senza burro</b> si prepararono in velocità per quando ci viene la voglia di qualcosa di buono, esternamente sono leggermente croccanti il cuore invece rimane morbido, per arricchirli ho aggiunto delle gocce di cioccolato per una nota in più ma sono del tutto opzionali.</div>
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Ho usato pentola fornetto versilia da 28 cm.</div>
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<i><b>ingredienti per 8 biscotti al cacao</b></i></div>
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1 uovo</div>
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100 gr di zucchero</div>
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50 gr di acqua</div>
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50 gr di olio di semi</div>
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20 gr di cacao amaro</div>
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250 gr di farina 00</div>
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mezzo cucchiaino di lievito per dolci</div>
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40 gr di gocce di cioccolato</div>
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zucchero a velo</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhArtZ2tvMjUAAePRBOeNLvYChYjHqnFn444b8HU_DEW56XNcNtW3HSZtabyc9LysPK5EFv7dyOOVqlTM4oykpdnvKlpTd7-Us8ScNVhxe0uYkSWXE0Gdo269XBPCr-k5ULjBIWeBhqBX0/s1600/biscotti+facili+e+veloci+al+cacao.5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhArtZ2tvMjUAAePRBOeNLvYChYjHqnFn444b8HU_DEW56XNcNtW3HSZtabyc9LysPK5EFv7dyOOVqlTM4oykpdnvKlpTd7-Us8ScNVhxe0uYkSWXE0Gdo269XBPCr-k5ULjBIWeBhqBX0/s640/biscotti+facili+e+veloci+al+cacao.5.jpg" width="426" /></a></div>
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<li>Disponete in una ciotola lo zucchero e l'uovo sgusciato, aggiungete anche l'acqua e l'olio e mescolate bene.</li>
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<li>Aggiungete anche il cacao e mescolate per farlo sciogliere.</li>
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<li>Aggiungete anche la farina e il lievito e mescolate fino ad inglobare il tutto.</li>
<li>Per ultimo aggiungete le gocce di cioccolata e mescolate ancora.</li>
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<ul>
<li>Foderate la pentola fornetto versilia di carta forno.</li>
<li>Dividete in otto parti uguali il composto e formate delle palline e disponetele sul fondo della pentola.</li>
<li>Per ultimo spolverate di zucchero a velo la superficie dei biscotti.</li>
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<li>Sistemate sul fuoco piccolo, quello del caffè, lo spargi fiamma e disponete sopra la pentola, controllate che sia tutto perfettamente centrato e accendete la fiamma con la spunta a metà fra il minimo e il massimo.</li>
<li>Chiudete con il coperchio e lasciate cuocere per 25-30 minuti.</li>
<li>Lasciate raffreddare prima di sformare.</li>
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<span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px;">Se non sai cosa è la </span><b style="background-color: white; color: #555555; font-family: Lato; font-size: 14.3px;">pentola fornetto versilia, </b><span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px;">come si usa, dove comprarla guarda </span><a href="https://giuliana-dicuore.blogspot.it/2015/04/domande-frequenti-sulla-pentola.html" style="background-color: white; color: #e5d0cd; font-family: Lato; font-size: 14.3px; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">QUESTO </a><span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px;">post con tutte le FAQ che la riguardano.</span></div>
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Se vuoi puoi trovarmi anche su facebook sulla mia paginetta '<a href="https://www.facebook.com/giuliana.dicuore/" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">di cuore</a>' o su instagram come '<a href="https://www.instagram.com/giulianadicuore/" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">giuianadicuore'</a> a presto con una nuova ricetta!</div>
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<link>http://giuliana-dicuore.blogspot.com/2017/12/biscotti-al-cacao-morbidissimi-senza.html</link>
<author>noreply@blogger.com (Giulianadicuore)</author>
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<guid isPermaLink="false">tag:blogger.com,1999:blog-8206979924452299239.post-6037415793844480930</guid>
<pubDate>Tue, 19 Dec 2017 09:56:00 +0000</pubDate>
<atom:updated>2017-12-23T13:38:39.792+01:00</atom:updated>
<category domain="http://www.blogger.com/atom/ns#">Christmas craft</category>
<category domain="http://www.blogger.com/atom/ns#">fornetto della nonna</category>
<category domain="http://www.blogger.com/atom/ns#">lievitati</category>
<category domain="http://www.blogger.com/atom/ns#">pandoro</category>
<category domain="http://www.blogger.com/atom/ns#">pentola fornetto</category>
<category domain="http://www.blogger.com/atom/ns#">versilia</category>
<title>finto pandoro sfogliato in pentola fornetto versilia veloce e buonissimo</title>
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Se hai provato il '<a href="http://www.giulianadicuore.it/2017/11/panettone-facile-senza-impasto-in.html">finto panettone facile</a>' devi assolutamente provare anche il '<b>finto </b> <b>pandoro facile</b>' questo è un <b>pandoro</b> che tutti possono fare perchè non serve l'impastatrice, non necessita di nessuna lavorazione particolare e soprattutto <b>non si impasta</b> devi solo mescolare fra loro gli ingredienti e metterli in frigo a maturare per almeno 24 ore fino ad un massimo di 48.</div>
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Il <b>finto</b> <b>pandoro facile</b> è il classico dolce del Natale, morbido e burroso, si serve con un abbondante spolverata di zucchero a velo e accontenta tutti.</div>
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Il <b>finto pandoro facile</b> non è il classico pandoro, per fare quello ci vogliono tanto lavoro, lievito madre, impastatrice e una mano molto allenata, ma comunque vi assicuro e che è un valido sostituto per chi desidera cimentarsi in casa e preparare con le proprie mani qualcosa di buonissimo che si avvicina molto come sapore ed è estremamente soffice e burroso proprio come il classico ma con meno passaggi e meno fatica.</div>
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Il primo passaggio è quello di mescolare fra loro gli ingredienti, lasciarli riposare due tre ore a temperatura ambiente e poi riporre il composto in frigo dove avrà tutto il tempo di maturare e formare la maglia glutinica senza la nostra azione e neanche quella di una macchina, solitamente in queste ore raddoppia se la temperatura in frigo non è particolarmente fredda.</div>
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Dopo il periodo trascorso in frigo, decidete voi se 24, 36, 48, l'impasto va lasciato fuori per tornare a temperatura ambiente, poi va lavorato, sfogliato, infine va messo <a href="http://www.giulianadicuore.it/search/label/pentola%20fornetto?max-results=9">nella pentola fornetto versilia</a> a cuocere o se preferite in forno con il classico stampo a stella.</div>
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Ma che cosa è la sfogliatura? Si procede preparando una sfoglietta di burro, questa verrà piegata in varie fasi nell'impasto del panettone, il risultato? Una leggerezza simile ai cornetti, profumata e super golosa.</div>
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Ho cotto il <b>pandoro senza impasto facile </b> nella a pentola fornetto versilia da 24 cm.</div>
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<b><i>ingredienti</i></b></div>
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250 gr di farina manitoba</div>
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200 gr di farina 00</div>
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40 gr di burro</div>
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30 gr di cioccolato bianco</div>
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1\2 scorza di limone</div>
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1\2 scorza di arancia</div>
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1 cucchiaino di miele</div>
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vaniglia</div>
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3 uova</div>
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2 tuorli</div>
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60 gr di latte</div>
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60 gr di acqua</div>
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2 gr di lievito fresco di birra</div>
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130 di zucchero</div>
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presa di sale</div>
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<b><i>per la sfogliatura</i></b></div>
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110 gr di burro di ottima qualità</div>
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<b><i>per guarnire</i></b></div>
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zucchero a velo</div>
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<li>Disponete il latte con l'acqua in un pentolino e spostatela sul fuoco a stiepidire, scioglieteci il lievito di birra e lasciate riposare il composto.</li>
<li>In un secondo pentolino disponete il cioccolato bianco fatto a pezzettini, 40 gr di burro anch'esso a pezzettini, il miele, le scorze degli agrumi e la vaniglia (vanillina i semi di una bacca, come preferite) aggiungete poi un cucchiaio di latte e spostate sul fuoco o nel micro onde a sciogliere il tutto sempre mescolando per evitare che si attacchi, lasciate riposare.</li>
<li>In una ciotola versate lo zucchero e le uova sgusciate assieme ai tuorli e la presa di sale con una forchetta mescolate bene sbattendo vigorosamente. Aggiungete in seguito i liquidi e successivamente le farine, mescolate bene per amalgamare bene. </li>
<li>L'impasto vi apparirà come una pastella rinforzata pittosto liquida.</li>
<li>Lasciate il composto, coperto con della pellicola a temperatura ambiente per due o tre ore circa o finchè non noterete che comincia a lievitare quello è momento di trasferire il composto in frigo.</li>
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<li>La mattina presto trascorse le ore necessarie, prendete l'impasto dal frigo e lasciatelo a tornare a temperatura ambiente (circa due o tre ore)</li>
<li>Infarinate un piano da lavoro e con una spatola raschiate i bordi della ciotola per far scendere bene tutto l'impasto, lavoratelo velocemente infarinandovi le mani.</li>
<li>Procedete ad esercitare un giro di pieghe per dare forza come da video.</li>
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<li>Vi consiglio di esseguire più volte le pieghe, fino a che sentirete che l'impasto comincia a prendere una consistenza soda.</li>
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<li>Lasciate riposare l'impasto per circa un ora coperto da pellicola e intanto preparate la sfoglia di burro.</li>
<li>Prendete il burro lasciato a temperatura ambiente per qualche minuto, mettetelo fra due fogli di carta forno e con l'aiuto di un mattarello stendetelo in una sfoglietta di circa 20x35 cm e riponetelo in frigo fino al momento di usarlo.</li>
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<li>Trascorsa l'ora di riposo con il mattarello stendete l'impasto in una sfoglia rettangolare, il doppio della larghezza del burro, l'altezza invece dovrebbe essere all'incirca la stessa, lasciate comunque una cornicetta di un centimetro.</li>
<li>Prendere il burro e staccate il foglio di carta forno solo da un lato con delicatezza, posizionatelo al centro con il lato corto sul lato lungo dell'impasto e farlo aderire, con una mano tenete il burro in modo tale che non si spezzi e con l'altra staccate delicatamente la carta.</li>
<li>Chiudete a pacco con la pasta il burro, i lembi si toccano appena non dovrebbero sovrapporsi, sigillate delicatamente. </li>
<li>Con il mattarello e facendo una leggera pressione stendete un poco l'impasto e lo chiudetelo a portafoglio. </li>
<li> Pacchetto e primo giro fatto :-)</li>
<li>Riponete il pacchetto così composto lasciando i lembi sotto in frigo coperto da pellicola per circa mezz'ora.</li>
<li>Riprendete l'impasto e posizionate la parte lunga davanti a voi, con il mattarello stendetelo fino a farlo diventare il doppio, chiudete a portafoglio e riponete in frigo con i lembi in sotto per mezz'ora.</li>
<li>Effettuate un terzo giro di pieghe allo teso identico modo del secondo.</li>
<li>Dopo il terzo giro di pieghe lasciate riposare in frigo ancora per 30 minuti poi tiratelo fuori e formate una palla.</li>
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<li>Imburrate e infarinate la <b>pentola fornetto versilia</b>, la misura consigliata per questa preparazione è la 24 per un effetto altissimo ma va bene anche la 26 cm.</li>
<li>Con le dita cercate di appiattire la parte centrale della palla e con l'aiuto di cutter rotondo tagliate la parte centrale (saltate questo passaggio se non cuocete il <b><i>finto pandoro nella pentola fornetto versilia)</i></b></li>
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<li>Inserite l'impasto nella pentola a lievitare.</li>
<li>Per il raddoppio orientativamente sono necessarie 5 ore, non avvicinate l'impasto a fonti di calore perchè potrebbe sciogliersi il burro.</li>
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<li>Al raddoppio spennellate la superficie del pandoro con dell'albume sbattutto con dell'acqua.</li>
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<li style="text-align: justify;">Sistemate lo spargi fiamma sul fuoco piccolo, quello del caffè e accendete la fiamma al minimo.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Collocate la pentola sopra lo spargi fiamma e chiudete con l'apposito coperchio in dotazione della pentola.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">E' necessario a metà cottura coprire con della stagnola la superficie del <b>pandoro</b> per evitare che bruci.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Lasciate cuocere così per circa 1 ora o fino a completa doratura.</li>
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<li>Lasciate raffreddare il pandoro nella pentola rovesciata su di un lato per uno o due ore poi giratela su l'altro lato fino al mattino seguente.</li>
<li>Servite con abbondante zucchero a velo!!</li>
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<span style="font-size: 14.3px; text-align: justify;">Non è molto importante quando preparate l'impasto, piuttosto quando lo tirate fuori dal frigo che dovrebbe essere la mattina molto presto altrimenti fra la formatura, la fogliatura, la seconda lievitatura e la cottura rischiate di fare nottata. Io ad esempio ho mescolato fra loro gli ingredienti nel tardo pomeriggio e poi 36 ore dopo di mattino presto l'ho messo fuori.</span></div>
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<span style="font-family: "lato"; font-size: 14.3px;">e non sai cosa è la </span><b style="font-size: 14.3px;">pentola fornetto versilia, </b><span style="font-family: "lato"; font-size: 14.3px;">come si usa, dove comprarla guarda </span><a href="https://giuliana-dicuore.blogspot.it/2015/04/domande-frequenti-sulla-pentola.html" style="color: #e5d0cd; font-size: 14.3px; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">QUESTO </a><span style="font-family: "lato"; font-size: 14.3px;">post con tutte le FAQ che la riguardano.</span><br />
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Se vuoi puoi trovarmi anche su facebook sulla mia paginetta '<a href="https://www.facebook.com/giuliana.dicuore/" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">di cuore</a>' o su instagram come '<a href="https://www.instagram.com/giulianadicuore/" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">giuianadicuore'</a> a presto con una nuova ricetta!</div>
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<link>http://giuliana-dicuore.blogspot.com/2017/12/finto-pandoro-sfogliato-in-pentola.html</link>
<author>noreply@blogger.com (Giulianadicuore)</author>
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<guid isPermaLink="false">tag:blogger.com,1999:blog-8206979924452299239.post-2315375443386990614</guid>
<pubDate>Wed, 29 Nov 2017 10:41:00 +0000</pubDate>
<atom:updated>2017-12-01T11:09:20.627+01:00</atom:updated>
<category domain="http://www.blogger.com/atom/ns#">dolcezze</category>
<category domain="http://www.blogger.com/atom/ns#">fornetto della nonna</category>
<category domain="http://www.blogger.com/atom/ns#">lievitati</category>
<category domain="http://www.blogger.com/atom/ns#">pentola fornetto</category>
<category domain="http://www.blogger.com/atom/ns#">ricotta</category>
<category domain="http://www.blogger.com/atom/ns#">senza uova</category>
<category domain="http://www.blogger.com/atom/ns#">versilia</category>
<title>brioche alla ricotta a lunga lievitazione senza uova e grassi aggiunti in pentola fornetto versilia</title>
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La <b>brioche alla ricotta a lunga lievitazione senza uova e grassi aggiunti</b> è una brioche sofficissima come una nuvoletta che tutti possono fare perchè non c'è bisogno dell'impastatrice, basta mescolare tutti gli ingredienti grossolanamente e poi va in frigo a lievitare, in più è s<b>enza uova</b> e<b> senza grassi </b>aggiunti.</div>
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Chiamatemi pure <i>cuore di ricotta</i> :) non riesco a farne a meno, se cliccate <a href="http://www.giulianadicuore.it/search/label/ricotta">QUI </a>potete leggere tutte le ricette a base di questo ingrediente meraviglioso. La ricotta riesce a conferire una leggerezza unica senza mai essere invasiva.</div>
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La <b>brioche alla ricotta a lunga lievitazione senza uova e grassi aggiunti in pentola fornetto versilia</b> è davvero semplice da realizzare ma comunque è un ottimo prodotto, la mollica è sofficissima e ben costruita, il trucchetto per realizzare un buon lievitato anche senza avere l'impastatrice e senza la voglia di impastare a mano è quello di lasciarlo lievitare per lungo tempo in frigo.</div>
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Cosa succede al nostro lievitato in frigo? Lentamente ma efficacemente si forma la maglia glutinica che da forza e contemporaneamente sofficità all'impasto; immaginate come una rete di un pescatore che lentamente di forma, si intreccia e da forza per poter lievitare cioè gonfiarsi. </div>
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E' la cosa bellissima che succede senza l'azione di un macchinario e senza neanche l'olio di gomito.</div>
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In più il lievito di birra si usa in una percentuale minima 3 gr (ma se volete potete diminuirlo ancora) per questo non c'è alcun rischio di sviluppare intolleranze o anche di avvertirne l'odore o il sapore. </div>
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Quindi dopo averlo impastato grossolanamente va lasciato un paio di ore a temperatura ambiente e successivamente va messo in frigo per un minimo di 24 ore ad un massimo di 48.</div>
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Tolto dal frigo e tornato a temperatura ambiente è pronto per essere formato.</div>
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Per divertirmi un po' (con i lievitati mi sento come una bambina) l'ho trasformata in una torta di rose, <i>(ma l'autentica, unica e intoccabile è <a href="http://www.giulianadicuore.it/2013/10/torta-di-rose-e-wip-gipsy-granny.html">LEI</a>) </i>e anche in questi dolcissime briochine, ma se preferite potete realizzare un unica brioche come prevede la <a href="https://blog.giallozafferano.it/silvanaincucina/2014/09/16/pan-brioche-dolce-con-ricotta-senza-uova-e-burro/">RICETTA ORIGINALE</a> e se volete poi cuocerla nella <a href="http://www.giulianadicuore.it/search/label/pentola%20fornetto?max-results=9">pentola fornetto versilia</a> per risultato top dalla texture irresistibile.</div>
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La torta di rose l'ho cotta nella pentola da 26 usando una marmellata all'albicocca senza zucchero e per le briochine invece ho usato la pentola da 28 inserendo dell'impasto in 7 pirottini, in caso decidiate di cuocere in una unica soluzione vi consiglio di usare la pentola da 28 se invece avete una pentola da 24 il mio consiglio è dimezzare gli ingredienti.</div>
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<i>ingredienti </i></div>
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250 gr di ricotta</div>
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300 gr di farina 0</div>
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300 gr di farina 00</div>
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3 gr di lievito fresco di birra</div>
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210 gr di latte</div>
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160 gr di zucchero</div>
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1 bustina di vanillina</div>
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1 presa di sale</div>
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zuccherini per decorare</div>
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marmellata per guarnire</div>
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<ul>
<li>Disponete il latte in un pentolino, scaldatelo leggermente sul fuoco e poi scioglieteci dentro il lievito di birra.</li>
<li>Mettete tutti gli ingredienti pesati in una ciotola dai bordi alti compreso il composto di latte e lievito.</li>
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<ul>
<li>Impastate grossolanamente con l'aiuto di una forchetta e in seguito rovesciate il tutto su di un piano da lavoro, proseguite fino ad amalgamare gli ingredienti.</li>
<li>Riponete il composto nella ciotola e lasciatelo a temperatura ambiente per due ore poi riponetelo in frigo per minimo 24 ore.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTlSuvxrprcD7rUNsMBOgQg1yj8bHE3_djUwOUunSkU5M0anHY70nocz_ojatvC2rKyPzUuh22FvyZs5kzXa3P0C-q0V9s9ADkxtP-xJSFhAL6dYPgYtEYvxM_hF3uApHQvglCuwDGXt4/s1600/brioche+alla+ricotta+senza+uova.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTlSuvxrprcD7rUNsMBOgQg1yj8bHE3_djUwOUunSkU5M0anHY70nocz_ojatvC2rKyPzUuh22FvyZs5kzXa3P0C-q0V9s9ADkxtP-xJSFhAL6dYPgYtEYvxM_hF3uApHQvglCuwDGXt4/s640/brioche+alla+ricotta+senza+uova.1.jpg" width="426" /></a></div>
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<ul>
<li>Trascorso il tempo in frigo lasciatelo lievitare a temperatura ambiente fino al raddoppio vicino ad una fonte di calore per velocizzare.</li>
<li>Imburrate ed infarinate la pentola fornetto versilia.</li>
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Per formare la torta di rose:</div>
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<ol>
<li>Rovesciate l'impasto di un piano da lavoro infarinato.</li>
<li>Lavoratelo brevemente e dividetelo in tre parti.</li>
<li>Con l'aiuto di un mattarello stendete una parte di impasto in un rettangolo spesso due millimetri.</li>
<li>Ricoprite con della marmellata la superficie del rettangolo.</li>
<li>Arrotolate su stesso il rettangolo.</li>
<li>Tagliate il cilindro in pezzi da 5 cm e disponeteli in piedi nella pentola, procedete così anche con un altro pezzo.</li>
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<ul>
<li>Lasciate lievitare fino al raddoppio.</li>
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<ul>
<li>Al raddoppio spennellate la superficie della torta con del latte.</li>
<li>Sistemate lo spargi fiamma sul fuoco piccolo, quello del caffè e accendete la fiamma al minimo.</li>
<li>Collocate la pentola sopra lo spargi fiamma e chiudete con l'apposito coperchio in dotazione della pentola.</li>
<li>Lasciate cuocere così per circa 50 minuti o fino a completa doratura.</li>
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Per formare le briochine:</div>
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<li>Dividete in parti uguali l'impasto.</li>
<li>Formate una pallina e mettetela nel pirottino a lievitare.</li>
<li>Al raddoppio spennellate la superficie con del latte e aggiungete dello zucchero in grani.</li>
<li>Cuocete come descritto sopra per 30 minuti o fino a doratura.</li>
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'Consigli utili all'esecuzione'</div>
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<ul>
<li>Non è molto importante quando preparate l'impasto, piuttosto quando lo tirate fuori dal frigo che dovrebbe essere la mattina altrimenti fra la formatura, la seconda lievitatura e la cottura rischiate di fare nottata. Io ad esempio ho mescolato fra loro gli ingredienti nel tardo pomeriggio e poi 36 ore dopo di mattino presto l'ho messo fuori.</li>
<li>Se volete potete sostituire la ricotta con dello yogurt e latte vegetale per i <b>vegani</b> o per chi ha intolleranze.</li>
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<span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px; text-align: justify;">Spero che questa idea vi sia piaciuta e se la rifate fatemi sapere qui nei commenti o sui miei sociale usando l'hashtag #pentolafornetto e #giulianadicuore</span><br />
<div style="background-color: white; color: #555555; font-family: Lato; font-size: 14.3px; text-align: justify;">
<span style="font-family: "lato"; font-size: 14.3px;">e non sai cosa è la </span><b style="font-size: 14.3px;">pentola fornetto versilia, </b><span style="font-family: "lato"; font-size: 14.3px;">come si usa, dove comprarla guarda </span><a href="https://giuliana-dicuore.blogspot.it/2015/04/domande-frequenti-sulla-pentola.html" style="color: #e5d0cd; font-size: 14.3px; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">QUESTO </a><span style="font-family: "lato"; font-size: 14.3px;">post con tutte le FAQ che la riguardano.</span><br />
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<link>http://giuliana-dicuore.blogspot.com/2017/11/brioche-alla-ricotta-lunga-lievitazione.html</link>
<author>noreply@blogger.com (Giulianadicuore)</author>
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<pubDate>Wed, 22 Nov 2017 08:31:00 +0000</pubDate>
<atom:updated>2017-12-24T12:39:10.842+01:00</atom:updated>
<category domain="http://www.blogger.com/atom/ns#">Christmas craft</category>
<category domain="http://www.blogger.com/atom/ns#">fornetto della nonna</category>
<category domain="http://www.blogger.com/atom/ns#">lievitati</category>
<category domain="http://www.blogger.com/atom/ns#">pentola fornetto</category>
<category domain="http://www.blogger.com/atom/ns#">versilia</category>
<title>panettone facile senza impasto in pentola fornetto versilia</title>
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Una ricettina veloce veloce, un impasto senza impasto pronto in 5 minuti per creare questo <b>finto panettone</b>, delizioso, soffice e profumatissimo.</div>
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Il <b>panettone facile senza impasto in pentola fornetto versilia </b>è una brioche molto veloce da realizzare, devi solo mescolare gli ingredienti e poi lasciarli lievitare in frigo per 24-48 ore, scegli il te il tempo. In frigo l'impasto cresce e matura praticamente fa tutto da solo!</div>
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Rispetto alla ricetta classica (della brioche senza impasto) ho cambiato alcuni ingredienti per rendere più ricco il <b>panettone facile senza impasto in pentola fornetto versilia </b> e vestirlo a festa grazie ad sapore rotondo e alla glassa golosa. Dopo diverse prove sono arrivata alla ricetta perfetta, quella che al primo morso vi fa pensare subito al panettone, più buono certamente di quello industriale.</div>
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Come già detto questa brioche travestita da <b>panettone </b>non ha la pretesa di essere un vero panettone ma può essere un valido sostituto, comunque molto buono, per chi non ha tempo o voglia di fare qualcosa di più elaborato ma desidera preparare qualcosa con le proprie mani da regalare o da mettere in tavola.</div>
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Io quest'anno so già cosa regalerò per Natale :) praticamente è già iniziata la produzione in serie di questo <b>panettone facile senza impasto in pentola fornetto versilia, </b>alcuni li arricchirò con uvetta e canditi e altri con gocce di cioccolata (purtroppo per casa mia non ho potuto aggiungere nulla) ma una cosa da non omettere è la glassatura che è il tocco finale goloso e d'effetto.</div>
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Perchè cuocerlo nella <b><a href="http://www.giulianadicuore.it/search/label/pentola%20fornetto">pentola fornetto versilia</a></b>? Potrebbe sembrare una scelta un po' azzardata quella di presentare un panettone con la forma di ciambella ma al primo assaggio vedrete che la sua consistenza soffice ed impalpabile, come solo la pentola sa fare, vi farà desistere da qualsiasi restistenza, provare per credere ;)</div>
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Ho cotto il <b>panettone facile</b> nella <b><a href="http://www.giulianadicuore.it/search/label/pentola%20fornetto">pentola fornetto versilia</a></b> da 26 ma se volete potete cuocerla in forno statico a 170 gradi fino a doratura.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw00gOIPuQRmfR0Wh-8Tz3n44CmBATxzilU4l3RzomUKBlQeyTeqKe6NAY0LBJFF8qeOAZ33j3y77nBOOZ_T_mxEeiS_x4M9Oj9JPmNd0RWl1mNTr3RucereleDOS3VM5BWc-IVwxGOYg/s1600/panettone+facile+e+veloce+senza+impasto.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw00gOIPuQRmfR0Wh-8Tz3n44CmBATxzilU4l3RzomUKBlQeyTeqKe6NAY0LBJFF8qeOAZ33j3y77nBOOZ_T_mxEeiS_x4M9Oj9JPmNd0RWl1mNTr3RucereleDOS3VM5BWc-IVwxGOYg/s640/panettone+facile+e+veloce+senza+impasto.2.jpg" width="426" /></a></div>
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<i>ingredienti per un finto panettone</i></div>
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500 gr di farina 0</div>
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2 uova intere</div>
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5 tuorli</div>
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150 gr di burro sciolto e intiepidito</div>
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90 gr di zucchero semolato</div>
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2 cucchiai di miele</div>
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2 gr di lievito fresco di birra (potete aumentare fino a 4-5)</div>
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75 gr di acqua</div>
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80 gr di latte</div>
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la scorza di un limone</div>
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la scorza di un arancia</div>
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1 bustina di vanillina</div>
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1 presa di sale</div>
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uvetta o altro per guarnire (a piacere e facoltativo)</div>
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<i>ingredienti per la glassa</i></div>
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30 gr di farina di mandorle</div>
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60 gr di zucchero semolato </div>
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1 cucchiaino di maizena</div>
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25 gr di albume</div>
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zucchero in grani</div>
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mandorle qb</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1OJLVD7IZV5K3RexDachyphenhyphenBgfnAB_M8KIhbLyB9wlHdC5UQEFBJ9l59xoU32kYzqK1-T_IYhp0U1nnFGspTS3C0C_j_1g_b85I41swXrpyZVYgiTzsS5JF1Mg9Zr8f5vWQvl5hpWkA2c/s1600/panettone+facile+senza+impasto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1OJLVD7IZV5K3RexDachyphenhyphenBgfnAB_M8KIhbLyB9wlHdC5UQEFBJ9l59xoU32kYzqK1-T_IYhp0U1nnFGspTS3C0C_j_1g_b85I41swXrpyZVYgiTzsS5JF1Mg9Zr8f5vWQvl5hpWkA2c/s640/panettone+facile+senza+impasto.jpg" width="426" /></a></div>
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<li>Unite il latte e l'acqua in pentolino e fate scaldare appena appena sul fuoco il composto dove poi sbriciolerete il lievito di birra per farlo sciogliere.</li>
<li>In una ciotola dai bordi alti sgusciate le uova e aggiungete anche i tuorli.</li>
<li>Aggiungete poi lo zucchero e gli aromi e con l'aiuto di una forchetta battete un po' per far amalgamare il tutto.</li>
<li>Aggiungete poi il burro sciolto, il miele, il composto di acqua e latte e la presa di sale, mescolate bene.</li>
<li>Aggiungete infine la farina e mescolate ancora fino ad amalgamare il composto, risulterà come una pastella rinforzata.</li>
<li>Coprite con una foglio di pellicola e lasciate lievitare per un paio d'ore a temperatura ambiente,</li>
<li>Trascorso il tempo spostate il composto in frigo dove può stare per minimo 24 e massimo 48</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIALb9HPzOh77nrK4jRtgdoodrydUbeepRl4BmiRfD2DOZJZD_FmeD-z51r_zo26ExlIR-k57gMT34CnaISwuLhyphenhyphenxt0xnw0G4TyVZZB5E15QiMhAD4C3XCOCWbmsBLPcFhtgIpRcxng50/s1600/panettone+facile+senza+impasto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIALb9HPzOh77nrK4jRtgdoodrydUbeepRl4BmiRfD2DOZJZD_FmeD-z51r_zo26ExlIR-k57gMT34CnaISwuLhyphenhyphenxt0xnw0G4TyVZZB5E15QiMhAD4C3XCOCWbmsBLPcFhtgIpRcxng50/s640/panettone+facile+senza+impasto.jpg" width="426" /></a></div>
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<li>24-48 ore dopo tirate fuori dal frigo l'impasto e lasciatelo tornare a temperatura ambiente.</li>
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<ul>
<li>Intanto preparate la glassa mescolando fra loro gli ingredienti indicati e riponetela in frigo.</li>
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<ul>
<li>Al raddoppio dell'impasto spolverate di farina un piano da lavoro e rovesciatecelo sopra delicatamente.</li>
<li>Se volete aggiungere dell'uvetta con dei canditi o delle gocce di cioccolato questo è il momento :)</li>
<li>Con le mani allargate l'impasto in una sfoglia, vedrete che il composto è sofficissimo e molto malleabile.</li>
<li>Sulla superficie distribuite la guarnizione scelta, chiudete l'impasto e impastatelo molto velocemente.</li>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/GIF3fMKyuls/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/GIF3fMKyuls?feature=player_embedded" width="320"></iframe></div>
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<li>Procedete ad un giro di pieghe come da video.</li>
<li>Lasciate riposare l'impasto per un ora a temperatura ambiente coperto da un foglio di pellicola.</li>
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<ul>
<li>Trascorsa l'ora formate una palla con l'impasto.</li>
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<ul>
<li>Praticate al centro della palla un foro mi sono aiutata con il manico di un cucchiaio da cucina infarinato.</li>
<li>Allargate il foro mano a mano lavorandolo fino a farla diventare sufficientemente grande per poterla poi spostare nella pentola.</li>
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<ul>
<li>Imburrate bene e infarinate la <b>pentola fornetto versilia da 26 cm </b>e disponete l'impasto al suo interno.</li>
<li>Lasciatela lievitare fino al raddoppio sempre vicino ad una fonte di calore.</li>
<li>Tirate fuori dal frigo la glassa per farla tornare a temperatura ambiente.</li>
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<ul>
<li style="text-align: justify;">Al raddoppio distribuite delicatamente sulla superficie del lievitato la glassa e aggiungete anche lo zucchero in grani e alcune mandorle.</li>
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<li>Sistemate lo spargi fiamma sul fuoco piccolo, quello del caffè e accendete la fiamma al minimo.</li>
<li>Collocate la pentola sopra lo spargi fiamma e chiudete con l'apposito coperchio in dotazione della pentola.</li>
<li>Lasciate cuocere così per circa 50 minuti o fino a completa doratura.</li>
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<ul>
<li>Cuocetelo in filo meno del mio :)</li>
<li>Lasciatelo raffreddare nella pentola prima di sformarlo.</li>
<li>Distribuite poi zucchero a velo come nevicasse sulla superficie.</li>
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<i>consigli utili</i></div>
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<li style="text-align: justify;">comincia a lavorare l'impasto la mattina presto.</li>
<li style="text-align: justify;">il mio consiglio è lasciare solo 2 gr di lievito ma in questo caso considera che i tempi per teminare il panettone mettendo il primo impasto fuori dal frigo alle 7 come ho fatto io finirai con la cottura intorno alle 16 del pomeriggio.</li>
<li style="text-align: justify;">Lascia sempre l'impasto vicino ad una fonte di calore per velocizzare.</li>
<li style="text-align: justify;">Se noti che l'impasto in frigo sta lievitando fino al raddoppio e non puoi seguirlo ti basterà sgonfiarlo e aspettare il momento giusto per te.</li>
<li style="text-align: justify;">Come già detto puoi aspettare fino a 48 ore, sempre tenuto in frigo,prima di lavorare il lievitato.</li>
<li style="text-align: justify;">Una volta cotto sigillatelo in una busta per alimenti per evitare che si secchi.</li>
<li style="text-align: justify;">La presenza di burro potrebbe far apparire il finto panettone secco in realtà è sufficiente scaldarlo appena per farlo tornare sofficissimo.</li>
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Spero che questa idea vi sia piaciuta e se la rifate fatemi sapere qui nei commenti o sui miei sociale usando l'hashtag #pentolafornetto e #giulianadicuore<br />
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Vi suggerisco anche i miei <b><a href="http://www.giulianadicuore.it/2016/12/mini-panettoni-super-facili.html">mini panettoni facili</a></b> dello scorso anni che hanno riscosso tanto successo, solo cinque minuti per mescolare gli ingredienti e via a cuocere sempre da cuocere nella pentola.</div>
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<span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px; text-align: justify;">Se non sai cosa è la </span><b style="background-color: white; color: #555555; font-family: Lato; font-size: 14.3px; text-align: justify;">pentola fornetto versilia, </b><span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px; text-align: justify;">come si usa, dove comprarla guarda </span><a href="https://giuliana-dicuore.blogspot.it/2015/04/domande-frequenti-sulla-pentola.html" style="background-color: white; color: #e5d0cd; font-family: Lato; font-size: 14.3px; margin: 0px !important; max-width: 100%; text-align: justify; text-decoration-line: none; transition: all 0.25s ease-out;">QUESTO </a><span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px; text-align: justify;">post con tutte le FAQ che la riguardano.</span><br />
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Se vuoi puoi trovarmi anche su facebook sulla mia paginetta '<a href="https://www.facebook.com/giuliana.dicuore/" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">di cuore</a>' o su instagram come '<a href="https://www.instagram.com/giulianadicuore/" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">giuianadicuore'</a> a presto con una nuova ricetta!</div>
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<span style="font-size: x-large;"><b>EDIT</b></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b>in <a href="http://www.giulianadicuore.it/2017/12/mini-panettoni-senza-impasto-da.html">questo</a> post trovi la ricetta modifica e alleggerita per chi mi ha chiesto meno uova </b></span></div>
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<span style="font-size: x-large;"><b>e meno burro in più rispondo a tutti gli SOS </b></span></div>
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<author>noreply@blogger.com (Giulianadicuore)</author>
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<guid isPermaLink="false">tag:blogger.com,1999:blog-8206979924452299239.post-8945366852062791068</guid>
<pubDate>Sun, 12 Nov 2017 08:58:00 +0000</pubDate>
<atom:updated>2017-11-14T17:01:58.419+01:00</atom:updated>
<category domain="http://www.blogger.com/atom/ns#">dolcezze</category>
<category domain="http://www.blogger.com/atom/ns#">fornetto della nonna</category>
<category domain="http://www.blogger.com/atom/ns#">lievitati</category>
<category domain="http://www.blogger.com/atom/ns#">pentola fornetto</category>
<category domain="http://www.blogger.com/atom/ns#">versilia</category>
<title>brioche ripiene di crema pasticcera in pentola fornetto versilia</title>
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Le <b>brioche ripiene di crema pasticcera</b> sono dei dolci di pasta lievitata ottime, profumatissime e sofficissime per la colazione per accompagnare un cappuccino o del caffè.</div>
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Questa preparazione richiede un po' di tempo fra una lievitazione e l'altra ma tutta l'attesa e il lavoro sono ampiamente ripagati perchè il prodotto finale è davvero superlativo, sofficissimo e cremoso molto profumato grazie alla crema pasticcera alla vaniglia.</div>
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Le<b> brioche ripiene di crema pasticcera</b> sono davvero una coccola, qualcosa di speciale da preparare per le colazione.</div>
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L'impasto è semplicissimo da fare si mettono tutti gli ingredienti in una ciotola e si impasta a mano ma nonostante la semplicità d'esecuzione la <b>brioche ripiene di crema pasticcera </b>ha una mollica sofficissima nonostante la quantità minima di burro e di zucchero.</div>
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Ho impastato a mano e cotto nella <a href="http://www.giulianadicuore.it/search/label/pentola%20fornetto?max-results=9">pentola fornetto versilia</a> da 28 cm se vuoi le istruzioni per la cottura in forno guarda <a href="https://blog.giallozafferano.it/vickyart/brioche-alla-crema-pasticcera-soffici-e-facili/">questo</a> post di 'arte in cucina' che ringrazio che la bellissima ricetta!</div>
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Se volete potete cuocerla anche in una pentola da 26 o 24 cm le palline ovviamente verranno più strette ma comunque buonissime :)</div>
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<i>ingredienti per 8 brioche alla crema</i></div>
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250 gr di farina 0</div>
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50 gr di zucchero semolato</div>
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30 gr di burro morbido</div>
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110 gr di latte</div>
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6 gr di lievito di birra</div>
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la scorza di un limone bio</div>
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1 uovo intero</div>
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<i>per la crema pasticcera</i></div>
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2 tuorli</div>
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50 gr di zucchero</div>
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25 gr di frumina</div>
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mezza bustina di vanillina </div>
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250 gr di latte</div>
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<i>per guarnire</i></div>
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zucchero in grani</div>
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albume e latte per spennellare</div>
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<li>Sciogliete il lievito di birra nel latte appena intiepidito, aggiungete poi un cucchiaino di zucchero preso dal totale e mescolate bene.</li>
<li>Pesate gli ingredienti e metteteli tutti in un ciotola, il burro se volete per renderlo facilmente assimilabile potete fare come me e grattugiarlo.</li>
<li>Aggiungete anche il latte in cui avete sciolto il lievito di birra e con l'aiuto di una forchetta mescolate il tutto fino a quando possibile, poi infarinate un piano da lavoro e continuate ad impastare a mano.</li>
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<li>Continuate ad impastare fino a rendere il composto liscio ed elastico.</li>
<li>Formate una palla e mettetela in una ciotola, copritela e mettetela al calduccio a lievitare fino al raddoppio.</li>
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<li style="text-align: justify;">Preparate la crema pasticcera mettendo i due tuorli con lo zucchero in un pentolino.</li>
<li style="text-align: justify;">Ponete il latte a scaldare fino a sfiorare il bollore.</li>
<li style="text-align: justify;">Con l'aiuto di una frusta a mano mescolate i tuorli fino a renderli spumosi.</li>
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<li>Aggiungete anche la farina e la vanillina e continuate a mescolare.</li>
<li>Aggiunte il latte a filo e mescolate bene per inglobare il tutto.</li>
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<li>Spostate il pentolino sul fuoco piccolo a fiamma dolce e sempre mescolando, non vi allontanate la crema tende ad attaccarsi subito, con l'aiuto della frusta aspettate che addensi.</li>
<li>La crema deve risultare soda; prelevatene una piccola quantità con un cucchiaino se non scivola girandolo è pronta.</li>
<li>Coprite la superficie della crema con un foglio di pellicola a contatto e lasciatela raffreddare.</li>
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<li>Al raddoppio dell'impasto, infarinate un piano da lavoro e rovesciatelo sopra.</li>
<li>Sgonfiatelo delicatamente e dividetelo in panetti da 60 gr ciascuno.</li>
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<li>Formate delle palline e lasciatele riposare per un oretta sempre ben coperte.</li>
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<li>Foderate la pentola con della carta forno.</li>
<li>Con le dita schiacciate le palline per aprirle. </li>
<li>Ponete al centro un cucchiaino di crema pasticcera abbondante.</li>
<li>Prendete i lembi dell'impasto e richiudeteli fra loro.</li>
<li>Formate la pallina e riponetela nella pentola a lievitare.</li>
<li>Fate così fino a terminare gli ingredienti.</li>
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<ul>
<li>Chiudete con l'apposito coperchio e lasciate lievitare un ora.</li>
<li>Trascorsa l'ora prendete un albume e mescolatelo con un poco di latte, con l'aiuto di un pennello bagnate la superficie delle brioche.</li>
<li>Distribuite sulle brioche lo zucchero in grani.</li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">Sistemate lo spargi fiamma sul fuoco piccolo, quello del caffè e accendete la fiamma fra il minimo e il massimo.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Collocate la pentola sopra lo spargi fiamma e chiudete con l'apposito coperchio in dotazione della pentola.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Lasciate cuocere così per circa 50 minuti o fino a completa doratura.</li>
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<span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px; text-align: justify;">Se non sai cosa è la </span><b style="background-color: white; color: #555555; font-family: Lato; font-size: 14.3px; text-align: justify;">pentola fornetto versilia, </b><span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px; text-align: justify;">come si usa, dove comprarla guarda </span><a href="https://giuliana-dicuore.blogspot.it/2015/04/domande-frequenti-sulla-pentola.html" style="background-color: white; color: #e5d0cd; font-family: Lato; font-size: 14.3px; margin: 0px !important; max-width: 100%; text-align: justify; text-decoration-line: none; transition: all 0.25s ease-out;">QUESTO </a><span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px; text-align: justify;">post con tutte le FAQ che la riguardano.</span><br />
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<pubDate>Wed, 08 Nov 2017 08:38:00 +0000</pubDate>
<atom:updated>2017-11-22T18:54:59.720+01:00</atom:updated>
<category domain="http://www.blogger.com/atom/ns#">biscotti</category>
<category domain="http://www.blogger.com/atom/ns#">cioccolata</category>
<category domain="http://www.blogger.com/atom/ns#">dolcezze</category>
<category domain="http://www.blogger.com/atom/ns#">fornetto della nonna</category>
<category domain="http://www.blogger.com/atom/ns#">pentola fornetto</category>
<category domain="http://www.blogger.com/atom/ns#">versilia</category>
<title>biscotti rose del deserto facili e veloci in pentola fornetto versilia</title>
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Le <b>rose del deserto</b> sono dei biscottini deliziosi con l'esterno croccante grazie alla panatura fatta con i cereali e l'interno morbido e asciutto con le gocce di cioccolata per questo sono particolarmente indicati da consumare con del te o del caffè.</div>
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I <b>biscotti rose del deserto </b>sono f<b>acilissimi</b> e <b>veloci</b> da preparare in cinque minuti sono pronti da cuocere e anche la cottura vedrete è estremamente veloce anche nella <b><a href="http://www.giulianadicuore.it/search/label/pentola%20fornetto?max-results=9">pentola fornetto</a></b>, al massimo in 25 minuti potrete gustarli tiepidi assieme al del tè fumante :)</div>
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Le <b>rose del deserto</b> sono dei biscotti talmente buoni che diventeranno una bella abitudine e poi sono anche carinissimi da preparare e da regalare.</div>
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Questa ricetta è di 'Fatto in casa da Benedetta' ho dimezzato le dosi e al posto dell'uvetta ho messo le gocce di cioccolato, trovate il video <a href="https://www.youtube.com/watch?v=hMvcXjHG2EY&index=1&list=FLVnQiftzRma66GHljHpJPAg&t=88s">QUI</a>.</div>
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Ricetta per pentola fornetto da 28 cm.</div>
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<i>ingredienti per 8 biscotti</i></div>
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1 uovo</div>
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50 gr di zucchero semolato</div>
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50 gr di burro sciolto e intiepidito</div>
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175 gr di farina 00</div>
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1 bustina di vanillina</div>
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4 gr di lievito per dolci</div>
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30 gr di gocce di cioccolata</div>
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cereali q.b.</div>
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<li>Sgusciate l'uovo in una terrina aggiungete poi lo zucchero e con l'aiuto delle fruste lavoratelo per un minuto.</li>
<li>Aggiungete poi il burro fuso e intiepidito e continuate a mescolare con le fruste.</li>
<li>Unite al composto in più riprese la farina. </li>
<li>Inglobate per ultimo il lievito con la vanillina.</li>
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<li>Incorporate infine le gocce di cioccolata con una spatola</li>
<li>Otterrete così un composto appiccicaticcio, dividetelo in otto parti uguali e formate delle palline che passerete poi nei cereali, esercitate un po' di pressione con le dita affinchè i cereali aderiscano intorno alla pallina. </li>
<li>Disponete poi ogni pallina così formata nella pentola foderata di carta forno.</li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">Sistemate sul fuoco piccolo, quello del caffè, lo spargi fiamma e disponete sopra la pentola, controllate che sia tutto perfettamente centrato e accendete la fiamma con la spunta a metà fra il minimo e il massimo.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Chiudete con il coperchio e lasciate cuocere per 25-30 minuti o fino a completa doratura.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Lasciate raffreddare prima di sformare.</li>
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<li>Spolverizzate le vostre rose del deserto con abbondante zucchero a velo e servite :)</li>
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Se non sai cosa è la pentola fornetto, come si usa, dove poterla acquistare <a href="http://giuliana-dicuore.blogspot.it/2015/04/domande-frequenti-sulla-pentola.html" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">qui</a> trovi tutte le FAQ, invece in <a href="http://giuliana-dicuore.blogspot.it/2016/07/raccolta-di-ricette-per-pentola.html" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">questo</a> post trovi tante ricette dal web dolci e salate.</div>
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<span style="font-family: Lato; font-size: 14.3px;">Spero che questa idea vi sia piaciuta e se la rifate fatemi sapere qui nei commenti o sui miei sociale usando l'hashtag #pentolafornetto e #giulianadicuore</span></div>
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Se vuoi puoi trovarmi anche su facebook sulla mia paginetta '<a href="https://www.facebook.com/giuliana.dicuore/" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">di cuore</a>' o su instagram come '<a href="https://www.instagram.com/giulianadicuore/" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">giuianadicuore'</a> a presto con una nuova ricetta!</div>
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<link>http://giuliana-dicuore.blogspot.com/2017/11/biscotti-rose-del-deserto-facili-e.html</link>
<author>noreply@blogger.com (Giulianadicuore)</author>
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<guid isPermaLink="false">tag:blogger.com,1999:blog-8206979924452299239.post-3814360170805194842</guid>
<pubDate>Sun, 05 Nov 2017 10:35:00 +0000</pubDate>
<atom:updated>2018-02-24T19:04:08.003+01:00</atom:updated>
<category domain="http://www.blogger.com/atom/ns#">biscotti</category>
<category domain="http://www.blogger.com/atom/ns#">dolcezze</category>
<category domain="http://www.blogger.com/atom/ns#">fornetto della nonna</category>
<category domain="http://www.blogger.com/atom/ns#">pentola fornetto</category>
<category domain="http://www.blogger.com/atom/ns#">ricotta</category>
<category domain="http://www.blogger.com/atom/ns#">senza uova</category>
<category domain="http://www.blogger.com/atom/ns#">versilia</category>
<title>Biscotti alla ricotta senza uova facilissimi in pentola fornetto versilia</title>
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Solo tre ingredienti per questi <b>biscotti alla ricotta</b> buonissimi, morbidissimi che sciolgono in bocca! Oltre ad avere solo tre ingredienti sono anche di un facile e di un veloce che in meno di un ora potreste già mangiarli. I <b>biscotti alla ricotta</b> sono una ricetta del mastro Montersino che ho scoperto casualmente cercando una ricetta il più semplice possibile e da fare in velocità ed inoltre sono senza uova e senza grassi aggiunti.</div>
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I biscotti alla ricotta sono molto simili ai biscotti inzupposi, sono ideali nel latte per la colazione ma ottimi anche per la merenda, da gustare con un caffè o del buon te, sia i grandi che i bambini ne andranno matti per la loro morbidezza e il loro sapore genuino.</div>
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Per fare i <b> biscotti alla ricotta </b>vedrete ci vogliono solo cinque minuti, mettete tutti gli ingredienti in una ciotola e con l'aiuto di una forchetta mescolate, facilissimi ma super buonissimi garantisco! </div>
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Per la cottura in forno a 180 gradi per circa 20-25 minuti, per la cottura nella pentola fornetto seguite la ricetta :)</div>
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Pentola fornetto da 28 cm.</div>
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<i>ingredienti per 8 biscotti</i></div>
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130 gr di farina 00</div>
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130 di zucchero semolato</div>
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200 gr di ricotta</div>
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4 gr di lievito</div>
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una presa di sale</div>
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1 bustina di vanillina o la scorza di un limone</div>
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<i>per decorare</i></div>
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latte</div>
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zuccheri in grani</div>
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<li>Disponete tutti gli ingredienti in una ciotola e con l'aiuto di una forchetta mescolate fino ad amalgamare bene tutto-</li>
<li>Spolverate il piano da lavoro con un poco di farina, rovesciateci sopra il composto e lavoratelo velocemente.</li>
<li>Dividete l'impasto in otto parti uguali e formate delle palline.</li>
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<li>Foderate il fondo della pentola con della carta forno e disponete le palline ben distanziate fra loro.</li>
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<li>Spennellate la superficie dei biscotti con latte e aggiungete dello zucchero in grani per la decorazione, se non l'avete potete sploverare la superficie con dello zucchero semolato.</li>
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<li>Sistemate sul fuoco piccolo, quello del caffè, lo spargi fiamma e disponete sopra la pentola, controllate che sia tutto perfettamente centrato e accendete la fiamma con la spunta a metà fra il minimo e il massimo.</li>
<li>Chiudete con il coperchio e lasciate cuocere per 35-40 minuti o fino a completa doratura.</li>
<li>Lasciate raffreddare prima di sformare.</li>
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Se non sai cosa è la pentola fornetto, come si usa, dove poterla acquistare <a href="http://giuliana-dicuore.blogspot.it/2015/04/domande-frequenti-sulla-pentola.html" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">qui</a> trovi tutte le FAQ, invece in <a href="http://giuliana-dicuore.blogspot.it/2016/07/raccolta-di-ricette-per-pentola.html" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">questo</a> post trovi tante ricette dal web dolci e salate.</div>
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<link>http://giuliana-dicuore.blogspot.com/2017/11/biscotti-alla-ricotta-senza-uova.html</link>
<author>noreply@blogger.com (Giulianadicuore)</author>
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<guid isPermaLink="false">tag:blogger.com,1999:blog-8206979924452299239.post-3572229991829738327</guid>
<pubDate>Wed, 04 Oct 2017 08:23:00 +0000</pubDate>
<atom:updated>2017-10-04T11:32:29.012+02:00</atom:updated>
<category domain="http://www.blogger.com/atom/ns#">dolcezze</category>
<category domain="http://www.blogger.com/atom/ns#">fornetto della nonna</category>
<category domain="http://www.blogger.com/atom/ns#">mandorle. carote</category>
<category domain="http://www.blogger.com/atom/ns#">pentola fornetto</category>
<category domain="http://www.blogger.com/atom/ns#">senza latte e derivati</category>
<category domain="http://www.blogger.com/atom/ns#">versilia</category>
<title>carrot cake torta di carote buonissima in pentola fornetto versilia</title>
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<b>La carrot cake o torta di carote</b> è un dolce buonissimo, umido e goloso ricco di carote appunto e di farina di mandorle.<br />
In questo dolce le carote e la farina di mandorle si esaltano a vicenda, creando un mix assolutamente fantastico, profumato e soffice come una nuvola, credetemi sulla parola questa <b>carrot cake o torta di carote </b>è una squisitezza che tutti ameranno sia grandi che piccini.<br />
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Prima di arrivare a questa consistenza e a questo grado di umidità ho dovuto fare diverse prove e calibrare gli ingredienti fra di loro ma questa è la <b>ricetta perfetta</b> che se cotta nella <a href="http://www.giulianadicuore.it/search/label/pentola%20fornetto?max-results=9">pentola fornetto</a> vi darà delle grandi soddisfazioni, la sua morbidezza durerà per giorni e giorni.</div>
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<b>La carrot cake o torta di carote</b> è una torta talmente buona e umida che se raddoppiate le dosi della crema al formaggio con la quale l'ho decorata e la farcite a strati diventa un dolce da fine pasto buonissimo e super goloso.</div>
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Naturalmente la decorazione con la crema è una cosa del tutto facoltativa se decidete di non farla la torta verrà buonissima comunque.</div>
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Se non avete però la pentola non preoccupatevi potete cuocerla in forno in una teglia da 24 cm in forno a 170 gradi fino a completa doratura.</div>
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Ricetta e dosi per pentola fornetto da 24 cm.</div>
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<i><b>ingredienti</b></i></div>
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300 gr di carote già pulite</div>
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110 gr di mandorle</div>
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350 gr di farina 00</div>
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140 gr di olio di semi</div>
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280 gr di zucchero</div>
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5 uova</div>
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la scorza e il succo di un arancia bio</div>
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la scorza e il succo di mezzo limone bio</div>
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1 bustina di vanillina</div>
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1 bustina di lievito</div>
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1 presa di sale</div>
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<i><b>per la crema al formaggio</b></i><i><b><br /></b></i></div>
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250 gr di formaggio spalmabile</div>
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100 gr burro </div>
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50 gr di zucchero a velo</div>
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mandorle a lamelle</div>
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<li>preparate la farina di mandorle passando nel mix le mandorle con un cucchiaio di zucchero a velo o di farina 00 presa però dal totale indicato per il dolce.</li>
<li>lasciate lavorare il mix fino alla consistenza desiderata.</li>
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<li>Lavate e pulite le carote, grattugiatele poi finemente.</li>
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<li>Separate gli albumi dai tuorli e metteteli in due diversi recipienti.</li>
<li>Montate a neve fermissima gli albumi e riponeteli in frigo.</li>
<li>Aggiungete ai tuorli lo zucchero e con l'aiuto delle fruste elettriche montatele benissimo fino a rendere il composto bianco e spumoso.</li>
<li>Aggiungete poi le carote grattugiate e la farina di mandorle. Fate assorbire gli ingredienti mescolando.</li>
<li>Unite l'olio e il succo del limone e dell'arancia sempre mescolando.</li>
<li>Inserite a questo punto a più riprese la farina assieme al lievito e al sale, amalgamate bene il tutto.</li>
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<li>Aggiungete le scorze e la vanillina e mescolate ancora.</li>
<li>Prendete gli albumi montati a neve ed incorporateli al composto con movimenti circolari per non smontare la massa.</li>
<li>Imburrate abbondantemente la pentola e successivamente infarinatela.</li>
<li>Versate il composto al suo interno e livellate bene.</li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">Sistemate lo spargi fiamma sul fuoco piccolo, quello del caffè e accendete la fiamma al minimo.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Collocate la pentola sopra lo spargi fiamma e chiudete con l'apposito coperchio in dotazione della pentola.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Lasciate cuocere così per circa 1 ora 10 minuti non aprendo mai il coperchio per almeno i primi 50 minuti.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Potete controllare la cottura attraverso i fori del coperchio con uno spaghetto 😗</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Fate sempre la prova stecchino e comunque lasciate cuocere fino a completa doratura.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Lasciate raffreddare completamente nella pentola prima di sformare.</li>
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<ul>
<li>Montate il burro morbido con lo zucchero a velo.</li>
<li>Aggiungete il formaggio e continuate a lavorare il composto fino a renderlo omogeneo.</li>
<li>Con l'aiuto di una spatola distribuite la crema sulla sommità della torta (nel mio caso è rovesciata)</li>
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Se non sai cosa è la 'pentola fornetto versilia' dove si compra e come si usa ti consiglio di leggere <a href="http://giuliana-dicuore.blogspot.it/2015/04/domande-frequenti-sulla-pentola.html" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">QUESTO</a> post con tutte le FAQ e tanti consigli utili per una cottura ottimale.</div>
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Inoltre ti consiglio la lettura di <a href="http://giuliana-dicuore.blogspot.it/2016/07/raccolta-di-ricette-per-pentola.html" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">QUESTO</a> post è una raccolta di ricette dal web sia dolci che salate.</div>
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<span style="font-family: "lato"; font-size: 14.3px;">Seguimi anche su IG dove mi trovi come '</span><a href="https://www.instagram.com/giulianadicuore/" style="color: #e5d0cd; font-size: 14.3px; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">giulianadicuore'</a><span style="font-family: "lato"; font-size: 14.3px;"> e sulla mia paginetta FB '</span><a href="https://www.facebook.com/giuliana.dicuore/" style="color: #e5d0cd; font-size: 14.3px; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">di cuore</a><span style="font-family: "lato"; font-size: 14.3px;">' a presto con una nuova ricetta :-)</span></div>
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<author>noreply@blogger.com (Giulianadicuore)</author>
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<guid isPermaLink="false">tag:blogger.com,1999:blog-8206979924452299239.post-8962777838761312251</guid>
<pubDate>Wed, 27 Sep 2017 07:47:00 +0000</pubDate>
<atom:updated>2017-11-11T07:29:56.634+01:00</atom:updated>
<category domain="http://www.blogger.com/atom/ns#">dolcezze</category>
<category domain="http://www.blogger.com/atom/ns#">fornetto della nonna</category>
<category domain="http://www.blogger.com/atom/ns#">gluten free</category>
<category domain="http://www.blogger.com/atom/ns#">mele</category>
<category domain="http://www.blogger.com/atom/ns#">muffin</category>
<category domain="http://www.blogger.com/atom/ns#">pentola fornetto</category>
<category domain="http://www.blogger.com/atom/ns#">ricotta</category>
<category domain="http://www.blogger.com/atom/ns#">versilia</category>
<title>muffin mele, ricotta e mandorle gluten free in pentola fornetto versilia</title>
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Oggi vi propongo la mia prima ricetta <b>gluten free </b>cioè senza glutine per tutti quelli che hanno problemi di intolleranza ma anche per chi ha voglia di gustare un sapore diverso, estremamente delicato, incredibilmente buono.</div>
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Per questi <b>muffin</b> ho usato due tipi di farine diverse; di mandorle e di riso. </div>
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Sono rimasta piacevolmente sorpresa dall'incredibile morbidezza di questi <b>muffin mele, ricotta e mandorle gluten free</b>, si sciolgono in bocca, sono super profumati, golosi adatti a grandi e piccini per la colazione e la merenda.</div>
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Nel composto ho aggiunto la purea di mele, la preferisco alle mele a pezzetti perchè crea una texture soffice e profumata, senza togliere nulla al sapore e avendo così la possibilità di abbassare i grassi, anche grazie alla presenza della ricotta.</div>
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La farina di mandorle aggiunge quel sapore in più a questi <b>muffin mele, ricotta e mandorle gluten free </b>che proprio vi farà innamorare :) provateli e anche se non siete intolleranti al glutine sono sicura che li replicherete.</div>
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Per assaporarli al meglio cuoceteli come me nella <a href="http://www.giulianadicuore.it/search/label/pentola%20fornetto?max-results=9">pentola fornetto</a> ma se non l'avete verranno buonissimi anche in forno, sempre a 170 gradi fino a doratura.</div>
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Anche per il forno non avrete bisogno di comperare dei dispendiosi stampi da muffin ma potete usare i pirottini usa e getta di alluminio come quelle che vedete in foto qua sotto ;)</div>
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Scusate la pessima qualità delle foto ma ho sbagliato orario e anche impostazione della macchina ma la ricetta è davvero squisita e non potevo non postarla!</div>
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<i><b>ingredienti per 6 muffin</b></i></div>
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3 uova </div>
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100 gr di zucchero</div>
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100 gr di mela già pulita</div>
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40 gr di olio di semi</div>
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100 gr di ricotta</div>
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50 gr di farina di mandorle</div>
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120 gr di farina di riso</div>
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5 gr di lievito</div>
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cannella</div>
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la scorza di mezzo limone</div>
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vaniglia</div>
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mandorle a lamelle </div>
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1 presa di sale</div>
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1 mela </div>
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<li>Preparate la pentola (che è da 28 cm) o lo stampo da muffin se cuocete in forno.</li>
<li>All'interno della pentola sistemate gli stecchi del gelato per livellare il solco dello spargi fiamma.</li>
<li>Disponete i pirottini di alluminio e successivamente quelli in carta all'interno dei primi. Se preferite potete usare direttamente quelli in alluminio ma dovranno essere imburrati e infarinati.</li>
<li>Passate nel mix le farine unite assieme al lievito e al pizzico di sale.</li>
<li>Disponete i 100 gr di mela pulita nel mix assieme all'olio e riducetela in purea.</li>
<li>Sgusciate le uova in una terrina e montatele assieme allo zucchero con l'aiuto delle fruste elettriche, il composto deve triplicare fino a scrivere.</li>
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<li>Aggiungete alle uova ben montate la purea di mele e la ricotta e amalgamate bene.</li>
<li>Un poco alla volta aggiungete anche il mix di farine sempre mescolando. </li>
<li>Incorporate infine anche gli aromi, la cannella a piacere (per me come se piovesse) la vaniglia e la scorza del limone.</li>
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<li>Distribuite il composto nei pirottini, riempiteli per tre quarti.</li>
<li>Aggiungete sulla sommità del muffin delle fettine sottili di mele.</li>
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<ul>
<li>A piacere potete aggiungere delle mandorle a lamelle e della cannella.</li>
<li>Sistemate lo spargi fiamma sul fuoco piccolo, quello del caffè e poi collocateci la pentola sopra avendo l'accortezza di centrare bene il tutto.</li>
<li>Chiudete con l'apposito coperchio e lasciate cuocere a fiamma medio bassa per circa 45 minuti o fino a perfetta doratura.</li>
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<li>Non appena raggiungeranno il grado di doratura desiderata sformateli e lasciateli raffreddare su di una gratella da cucina.</li>
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<span style="font-family: "lato"; font-size: 14.3px;">Se non sai cosa è la </span><b style="font-size: 14.3px;">pentola fornetto versilia, </b><span style="font-family: "lato"; font-size: 14.3px;">come si usa, dove comprarla guarda </span><a href="https://giuliana-dicuore.blogspot.it/2015/04/domande-frequenti-sulla-pentola.html" style="color: #e5d0cd; font-size: 14.3px; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">QUESTO </a><span style="font-family: "lato"; font-size: 14.3px;">post con tutte le FAQ che la riguardano.</span><br />
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Se la pentola fornetto versilia ti ha incuriosita puoi trovare dei link qui a lato di affiliazione su Amazon per darci un occhiata :-)</div>
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Se vuoi puoi trovarmi anche su facebook sulla mia paginetta '<a href="https://www.facebook.com/giuliana.dicuore/" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">di cuore</a>' o su instagram come '<a href="https://www.instagram.com/giulianadicuore/" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">giuianadicuore'</a> a presto con una nuova ricetta!</div>
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<link>http://giuliana-dicuore.blogspot.com/2017/09/muffin-mele-ricotta-e-mandorle-gluten.html</link>
<author>noreply@blogger.com (Giulianadicuore)</author>
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<guid isPermaLink="false">tag:blogger.com,1999:blog-8206979924452299239.post-6778600011409277421</guid>
<pubDate>Wed, 20 Sep 2017 06:32:00 +0000</pubDate>
<atom:updated>2017-09-20T20:46:38.593+02:00</atom:updated>
<category domain="http://www.blogger.com/atom/ns#">dolcezze</category>
<category domain="http://www.blogger.com/atom/ns#">fornetto della nonna</category>
<category domain="http://www.blogger.com/atom/ns#">mele</category>
<category domain="http://www.blogger.com/atom/ns#">pentola fornetto</category>
<category domain="http://www.blogger.com/atom/ns#">senza latte e derivati</category>
<category domain="http://www.blogger.com/atom/ns#">versilia</category>
<title>pan di mele in pentola fornetto versilia</title>
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Il <b>pan di mele</b> è una torta sofficissima e molto profumata alle mele e cannella, si chiama così perchè è una via di mezzo fra il pan di spagna e la torta di mele.</div>
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Di più il <b>pan di mele </b>rispetto al pan di spagna ha la purea di mele inserito nel composto che rende la texture particolarmente soffice e profumata, inoltre la ghirlanda di fette sulla sommità della torta di mele rende il tutto particolarmente goloso e umido. Consiglio di preparare la torta il giorno prima per gustarla al meglio.</div>
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Per preparare il <b>pan di mele </b>vedrete ci vuole pocchissimo, dovrete solo avere la pazienza di montare bene le uova ma se utilizzate un robot da cucina vi consiglio di mettere le uova a montare con lo zucchero e poi cominciate a preparare tutto il resto.</div>
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Io come al solito ho preferito la cottura in pentola fornetto ma se non l'avete potete cuocere il pan di mele in forno in una teglia da 24 cm a 170 gradi fino a doratura.</div>
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<i><b>ingredienti per pentola fornetto da 24 cm</b></i></div>
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5 uova</div>
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220 gr di ucchero</div>
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350 gr di farina</div>
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300 gr di mela al netto degli scarti per la purea</div>
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90 gr di olio di semi</div>
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2 mele per guarnire</div>
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1 bustina di lievito</div>
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la scorza di un limone bio</div>
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cannella come se piovesse</div>
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vaniglia qb</div>
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una presa di sale</div>
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<li style="text-align: justify;">Passate nel mix i 300 gr di mela pulita e tagliata a cubetti assieme all'olio e riducetela in purea.</li>
<li style="text-align: justify;">Lavate e tagliate a fettine sottili le due mele e tuffatele in una terrina con dell'acqua a cui avrete aggiunto del succo di limone per evitare l'ossidazione.</li>
<li style="text-align: justify;">Imburrate abbondantemente la pentola fornetto e successivamente infarinatela.</li>
<li style="text-align: justify;">Sgusciate le uova in una terrina dai bordi alti, aggiungete lo zuchero e con l'aiuto delle fruste elettriche lavorate il composto fino a farlo triplicare. </li>
<li style="text-align: justify;">Aggiungete la purea di mele miscelando sempre con l'aiuto delle fruste, aggiungete poi anche gli aromi continuando sempre a mescolare.</li>
<li style="text-align: justify;">Aggiungete infine la farina con il lievito e la presa di sale, mescolate bene e versate il composto nella pentola, livellate la superficie con una spatola.</li>
<li style="text-align: justify;">Asciugate gli spicchi di mela e aggiungeteli sopra la torta, formate dei cerchi partendo dal bordo esterno sovrapponendo le fettine, finito il primo cerchio formate il secondo e così via fino a terminare gli ingredienti.</li>
<li style="text-align: justify;">Spolverate di zucchero la superficie.</li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">Sistemate lo spargi fiamma sul fuoco piccolo, quello del caffè e accendete la fiamma al minimo.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Collocate la pentola sopra lo spargi fiamma e chiudete con l'apposito coperchio in dotazione della pentola.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Lasciate cuocere così per circa 1 ora 10 minuti non aprendo mai il coperchio per almeno i primi 50 minuti.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Potete controllare la cottura attraverso i fori del coperchio con uno spaghetto 😗</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Fate sempre la prova stecchino e comunque lasciate cuocere fino a completa doratura.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Lasciate raffreddare completamente nella pentola prima di sformare.</li>
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Se non sai cosa è la 'pentola fornetto versilia' dove si compra e come si usa ti consiglio di leggere <a href="http://giuliana-dicuore.blogspot.it/2015/04/domande-frequenti-sulla-pentola.html" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">QUESTO</a> post con tutte le FAQ e tanti consigli utili per una cottura ottimale.</div>
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Inoltre ti consiglio la lettura di <a href="http://giuliana-dicuore.blogspot.it/2016/07/raccolta-di-ricette-per-pentola.html" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">QUESTO</a> post è una raccolta di ricette dal web sia dolci che salate.</div>
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<span style="font-family: "lato"; font-size: 14.3px;">Seguimi anche su IG dove mi trovi come '</span><a href="https://www.instagram.com/giulianadicuore/" style="color: #e5d0cd; font-size: 14.3px; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">giulianadicuore'</a><span style="font-family: "lato"; font-size: 14.3px;"> e sulla mia paginetta FB '</span><a href="https://www.facebook.com/giuliana.dicuore/" style="color: #e5d0cd; font-size: 14.3px; margin: 0px !important; max-width: 100%; text-decoration-line: none; transition: all 0.25s ease-out;">di cuore</a><span style="font-family: "lato"; font-size: 14.3px;">' a presto con una nuova ricetta :-)</span></div>
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<link>http://giuliana-dicuore.blogspot.com/2017/09/pan-di-mele-in-pentola-fornetto-versilia.html</link>
<author>noreply@blogger.com (Giulianadicuore)</author>
<media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" height="72" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWd285teh6hmsJVW5Y0oMsVfPPoi8TvXTEgx7mp0eK6Sa1e3sBWD-k5yf0yi0U9GKh1qW-tWSVFNoJ8F4xL8F_x-tRQVyFziy_CLn9YVGpnhbo99sWLkV7P26FQz6ne6msMFN183kzHHk/s72-c/pandimele1.jpg" width="72"/>
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<guid isPermaLink="false">tag:blogger.com,1999:blog-8206979924452299239.post-6514261179140570175</guid>
<pubDate>Thu, 22 Dec 2016 08:55:00 +0000</pubDate>
<atom:updated>2016-12-23T12:44:00.682+01:00</atom:updated>
<category domain="http://www.blogger.com/atom/ns#">Christmas craft</category>
<category domain="http://www.blogger.com/atom/ns#">cupcakes</category>
<category domain="http://www.blogger.com/atom/ns#">fornetto della nonna</category>
<category domain="http://www.blogger.com/atom/ns#">pentola fornetto</category>
<category domain="http://www.blogger.com/atom/ns#">versilia</category>
<title>rudolf cupcakes cotti in pentola fornetto versilia</title>
<description><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK8OMHTYrO3bpuhkQadgoKOVrXSu0SVhyg7Yg6xCJLtAj6cQYiwPEYNbRSW1t-zwtLoCtTjfzpWB5KwHu2QIal3CZf2ubTh-jeWQuXNh_UjqUC5phAaBfTLI_rmAFxhGqJFcLS6LTsgVQ/s1600/rudolf+cupcake.4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK8OMHTYrO3bpuhkQadgoKOVrXSu0SVhyg7Yg6xCJLtAj6cQYiwPEYNbRSW1t-zwtLoCtTjfzpWB5KwHu2QIal3CZf2ubTh-jeWQuXNh_UjqUC5phAaBfTLI_rmAFxhGqJFcLS6LTsgVQ/s640/rudolf+cupcake.4.jpg" width="426" /></a></div>
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Dalla cucina di '<a href="http://www.giulianadicuore.it/">di cuore</a>' un ultima uscita prima delle vacanze di Natale, questi simpaticissimi R<b>udolf cupcake </b>buonissimi dolcini monoporzione, deliziosamente speziati con un goloso frosting al cioccolato fondente e cotti nella <b>pentola fornetto versilia </b>😚😙</div>
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I <b> rudolf</b> <b>cupcake </b>sono estremamente semplici da preparare, dovete solo mescolare tutti assieme gli ingredienti e metterli a cuocere nella pentola fornetto o in forno tradizionale se preferite. </div>
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Per la decorazione invece vi consiglio di farla con i vostri bambini, si divertiranno un mondo a comporre il visetto di Rudolf l'alce.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJeqQXMM1Oo5sVsN6-sKQFnKIz_Wlt9xJ6GgxLW2XoHGKVhuTHOLmWISdH_ZHTe7tH55eovUuXFOsxlY_47EKk6zQNphA3asRECP8pbxdVXxAz9jMGPif19KqNGM9mZnb12dmBHR2kg80/s1600/rudolf+cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJeqQXMM1Oo5sVsN6-sKQFnKIz_Wlt9xJ6GgxLW2XoHGKVhuTHOLmWISdH_ZHTe7tH55eovUuXFOsxlY_47EKk6zQNphA3asRECP8pbxdVXxAz9jMGPif19KqNGM9mZnb12dmBHR2kg80/s640/rudolf+cupcake.jpg" width="426" /></a></div>
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Questo è un post speciale perchè è in collaborazione con <a href="http://www.monila.it/">Monila</a> bravissima e sensibile illustratrice che con la sua penna mi ha ritratta nella mia cucina mentre preparo i cupcakes. </div>
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Io credo che abbia colto in pieno la mia essenza, senza troppi grilli per la testa, solo un po' troppo sognatrice ma sempre con le mie maglie a righe e la mia pentola 💕</div>
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<img alt="" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiznFkM-rNv3CYcm29Dn4YDRvuQo_fSCzLd9qlR4rV1tCR1plyK2xx90XiPwcy7wR0Yf2IeVDRHoLpGk03YJ7slTFnFgFz8AzsqLCvSMOJnxKkL6JwkFm8uJGJnBiZFOhrHcpof5QvaHX0/s400/thumbnail_image5.jpg" title="http://www.monila.it/" width="382" /></div>
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<i>ingredienti per 6 cupcakes</i></div>
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2 uova</div>
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200 gr di farina</div>
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100 gr di zucchero semolato</div>
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50 gr di acqua</div>
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50 gr di olio di semi</div>
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la scorsa grattugiata di un arancia</div>
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1 cucchiaino di cannella</div>
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noce moscata </div>
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zenzero in polvere</div>
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1 cucchiaino di lievito per dolci</div>
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1 cucchiaino raso di bicarbonato di sodio</div>
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<i>per il frosting</i></div>
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100 gr di panna da montare</div>
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100 gr di formaggio spalmabile</div>
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100 gr di cioccolato fondente</div>
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100 gr di zucchero a velo</div>
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<i>per la decorazione</i></div>
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6 mini smarties rossi per il nasino</div>
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gocce di cioccolato per gli occhi</div>
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mini pretzel per le orecchie</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghsfPnEEmflAUZ970f36F3_S8i0kO9asj96daKen86A3DBByL6GMx2I00QA79tE12J_ynSI1lmw39eMbh3vOXHqm1vDs_EQjQnWiF57PXdt7ylzlSK_qeq2XTWlRt7lR7zv-jRvqxrqfY/s1600/rudolf+capcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghsfPnEEmflAUZ970f36F3_S8i0kO9asj96daKen86A3DBByL6GMx2I00QA79tE12J_ynSI1lmw39eMbh3vOXHqm1vDs_EQjQnWiF57PXdt7ylzlSK_qeq2XTWlRt7lR7zv-jRvqxrqfY/s640/rudolf+capcakes.jpg" width="426" /></a></div>
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<li style="text-align: justify;">Disponete tutti gli ingredienti pesati in una ciotola dai bordi alti.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrHW_0LBGxyQHFG5RBBY3qfnMZMxqWTppog01xkAxlyM_x0QJN3Z6Q_YlD7gjxoX9fBYwSe1N6JFTwthaeWrmjilGQhERrn79xomGy2ijwvMOAR5vN-lpipwUUIpZexufJq_sWK3s36U4/s1600/rudolf+capcakes.1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrHW_0LBGxyQHFG5RBBY3qfnMZMxqWTppog01xkAxlyM_x0QJN3Z6Q_YlD7gjxoX9fBYwSe1N6JFTwthaeWrmjilGQhERrn79xomGy2ijwvMOAR5vN-lpipwUUIpZexufJq_sWK3s36U4/s640/rudolf+capcakes.1.png" width="426" /></a></div>
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<li style="text-align: justify;">Con l'aiuto delle fruste elettriche mescolate il composto fino a renderlo liscio ed omogeneo.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE6NNSEuz1-83QXng1lomx4hA4qz5XOFL3wuggvFUBD-btB46rFVAxTDP3wXlVRH7SdTJTMa8Q6wB3n8tnr9uO6Vw93CfhTotKI2unKYEa9YHteWX-qvtAobZPATHibIEs7ktdMOMM5cM/s1600/rudolf+capcakes.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE6NNSEuz1-83QXng1lomx4hA4qz5XOFL3wuggvFUBD-btB46rFVAxTDP3wXlVRH7SdTJTMa8Q6wB3n8tnr9uO6Vw93CfhTotKI2unKYEa9YHteWX-qvtAobZPATHibIEs7ktdMOMM5cM/s640/rudolf+capcakes.2.jpg" width="426" /></a></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">Preparate i pirottini di carta che andranno messi dentro a quelli di alluminio del tipo usa e getta per dargli maggiore stabilità.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Distribuite il composto nei pirottini.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">All'interno della pentola ho messo i stecchi del gelato per livellare il solco dello spargi fiamma.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Spostate i cupcakes all'interno della pentola.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Sistemate lo spargi fiamma sul fuoco piccolo, quello del caffè e poi collocateci la pentola sopra avendo l'accortezza di centrare bene il tutto.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Chiudete con l'apposito coperchio e lasciate cuocere a fiamma medio bassa per circa 50 minuti o fino a perfetta doratura.</li>
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<li>Lasciate raffreddare completamente i cupcakes prima di decorarli.</li>
<li>Sciogliete il cioccolato a bagno maria.</li>
<li>Versate la panna fredda di frigo in una ciotola assieme al formaggio e con l'aiuto delle fruste elettriche montate il composto.</li>
<li>Aggiunte lo zucchero a velo e mescolate di nuovo per amalgamare.</li>
<li>Infine inserite anche la cioccolata fusa.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOmebP93ZQWAj8jZ66q2IQM0yMo-YNRxWN1eqLmrQv-4bunj4ADaHjTLPCt9AYAlVUwA6o7JJWOKr85r-Lv6r4tSoSP_yX9jX9PfYIgC5uPpzyayFtXwJh1uQ6x3MnFA5-SsZ38Jzv90/s1600/rudolf+cupcake.5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOmebP93ZQWAj8jZ66q2IQM0yMo-YNRxWN1eqLmrQv-4bunj4ADaHjTLPCt9AYAlVUwA6o7JJWOKr85r-Lv6r4tSoSP_yX9jX9PfYIgC5uPpzyayFtXwJh1uQ6x3MnFA5-SsZ38Jzv90/s640/rudolf+cupcake.5.jpg" width="426" /></a></div>
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<li>Prelevate una cucchiaiata di frosting e disponetela sopra il cupcakes.</li>
<li>Con l'aiuto della lama di un coltello, usando la parte liscia distribuite uniformemente il frosting appiattendo la parte superiore.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Zh1AmIDkVrtKgyjvvrum_Lbvp608jsL6MGXZw_aQvuPpXAAx5MuMJvrstDmD7aYiX63EPqaOjJWxka6hsNX2BrjGpaFCuuu4AWY8D_9K__MmP2rBIc4zMuYZYh6KDGf9JAScZQey1L0/s1600/rudolf+cupcake.3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Zh1AmIDkVrtKgyjvvrum_Lbvp608jsL6MGXZw_aQvuPpXAAx5MuMJvrstDmD7aYiX63EPqaOjJWxka6hsNX2BrjGpaFCuuu4AWY8D_9K__MmP2rBIc4zMuYZYh6KDGf9JAScZQey1L0/s640/rudolf+cupcake.3.png" width="426" /></a></div>
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<li>Spezzate a metà i mini preztel e inseriteli in piedi facendoli affondare nel frosting.</li>
<li>Immediatamente sotto sistemate le gocce di cioccolato per gli occhi.</li>
<li>Infine con il confettino rosso riproducete il naso.</li>
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Io per quest'anno vi saluto, vi lascio così felice e soddisfatta dei miei cupcakes, nella mia cucina a pensare a nuove ricette, nuove cose da proporvi per l'anno nuovo, sempre con la mia semplicità e il mio entusiasmo che spero trapeli.</div>
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Grazie ancora a <a href="http://www.monila.it/">Monila</a> per l'illustrazione 💟 andate a vedere il suo blog e la sua infinita e delicata dolcezza.</div>
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<span style="font-family: "lato"; font-size: 14.3px;">Se non sai cosa è la </span><b style="font-size: 14.3px;">pentola fornetto versilia, </b><span style="font-family: "lato"; font-size: 14.3px;">come si usa, dove comprarla guarda </span><a href="https://giuliana-dicuore.blogspot.it/2015/04/domande-frequenti-sulla-pentola.html" style="color: #e5d0cd; font-size: 14.3px; margin: 0px !important; max-width: 100%; text-decoration: none; transition: all 0.25s ease-out;">QUESTO </a><span style="font-family: "lato"; font-size: 14.3px;">post con tutte le FAQ che la riguardano.</span></div>
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Se la pentola fornetto versilia ti ha incuriosita puoi trovare dei link qui a lato di affiliazione su Amazon per darci un occhiata :-)</div>
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Se vuoi puoi trovarmi anche su facebook sulla mia paginetta '<a href="https://www.facebook.com/giuliana.dicuore/" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration: none; transition: all 0.25s ease-out;">di cuore</a>' o su instagram come '<a href="https://www.instagram.com/giulianadicuore/" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration: none; transition: all 0.25s ease-out;">giuianadicuore'</a> a presto con una nuova ricetta!</div>
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<link>http://giuliana-dicuore.blogspot.com/2016/12/rudolf-cupcakes-cotti-in-pentola.html</link>
<author>noreply@blogger.com (Giulianadicuore)</author>
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<pubDate>Tue, 20 Dec 2016 08:47:00 +0000</pubDate>
<atom:updated>2016-12-20T09:54:36.408+01:00</atom:updated>
<category domain="http://www.blogger.com/atom/ns#">fornetto della nonna</category>
<category domain="http://www.blogger.com/atom/ns#">lievitati</category>
<category domain="http://www.blogger.com/atom/ns#">pane</category>
<category domain="http://www.blogger.com/atom/ns#">pentola fornetto</category>
<category domain="http://www.blogger.com/atom/ns#">versilia</category>
<title>ghirlanda di pane alle noci e olive in pentola fornetto versilia</title>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEbEjIQ816u2NNbvNBTpRHbZW7VBYGTuNad0Jcq5LOdESx2rlOqlJUAtUP-ptdJ534eQNNl5kNb1wtkrIg1ZRTUkCDZZVD5Ah53LFRjVbmjt7SRsXBUNLaMVCUdbWnwpewMuFV25vEgk/s1600/ghirlanda+di+pane+alle+noci+e+olive.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEbEjIQ816u2NNbvNBTpRHbZW7VBYGTuNad0Jcq5LOdESx2rlOqlJUAtUP-ptdJ534eQNNl5kNb1wtkrIg1ZRTUkCDZZVD5Ah53LFRjVbmjt7SRsXBUNLaMVCUdbWnwpewMuFV25vEgk/s640/ghirlanda+di+pane+alle+noci+e+olive.jpg" width="426" /></a></div>
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La <b>ghirlanda di pane alle olive e noci </b>è un pane buonissimo a forma di cerchio, sono dei mini panini arricchiti con noci e olive che lievitando si attaccano fra loro creando la ghirlanda.</div>
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La <b>ghirlanda di pane alle olive e noci </b> è un pane molto scenografico ideale da preparare per la tavola delle feste, ogni ospite può prendere il suo panino dove può trovare o le olive o le noci.</div>
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Questo pane non solo è molto bello e buono è anche facilissimo da preparare è sufficiente mettere tutti gli ingredienti in una ciotola e mescolare. Per questa preparazione ho scelto una lunga lievitazione, con solo 1 gr di lievito di birra fresco, la <b>ghirlanda di pane alle olive e noci </b>si impasta la sera prima di andare a letto e la mattina è pronta per essere formata, arricchita con le olive e le noci e poi a cuocere nella pentola fornetto!</div>
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Trovate tutte le info per la cottura in forno dalla bravissima Maddalena in <a href="http://cucinascacciapensieri.blogspot.it/2016/11/ghirlanda-di-pane-ai-7-cereali.html">QUESTO</a> post appena l'ho vista me ne sono innamorata, sapete io quando vedo una ghirlanda mi vengono gli occhi a cuoricino 😍😍😍</div>
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Cottura in <b><a href="http://www.giulianadicuore.it/search/label/pentola%20fornetto?max-results=9">pentola fornetto versilia</a></b> da 28 cm.</div>
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<i>ingredienti</i></div>
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500 gr di farina tipo 1</div>
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300 gr di acqua</div>
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10 gr di olio di oliva</div>
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10 gr di sale</div>
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1 gr di lievito di birra</div>
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<i>per la farcitura</i></div>
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40 gr di gherigli di noci</div>
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40 gr di olive verdi snocciolate</div>
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<i>per decorare</i></div>
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semi di papavero</div>
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semi di sesamo</div>
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semi di finocchio </div>
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1 tuorlo sbattuto con poco latte</div>
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<b>da preparare la sera</b></div>
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<li>Sciogliete il lievito in poca acqua presa dal totale. </li>
<li>Disponete la farina con il sale e l'olio in una ciotola dai bordi alti e mescolate con un paletta di legno il tutto, aggiungete poi l'acqua a filo compresa quella del lievito continuando a mescolare fino a far assorbire il tutto.</li>
<li>Rovesciate il composto su di un piano da lavoro e continuate a lavorarlo a mano fino a renderlo liscio ed omogeneo,</li>
<li>Riponete il vostro panetto di pane nella ciotola coperto a lievitare fino al mattino.</li>
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<b>la mattina successiva</b></div>
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<li style="text-align: justify;">Rovesciate l'impasto su di un piano leggermente infarinato e lavoratelo brevemente poi dividetelo in due parti.</li>
<li style="text-align: justify;">Con le mani allargate una delle due parti di impasto in un cerchio, disponete al centro le noci spezzettate grossolanamente, richiudete a fazzoletto e lavorate il composto in una palla, fate così anche per la seconda parte ma inserite le olive tagliate a rondelle.</li>
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<li style="text-align: justify;">Lasciate riposare l'impasto una o due ore prima di procedere alla formatura.</li>
<li style="text-align: justify;">Per la formatura prendete una delle due parti di impasto e dividetela come segue:</li>
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<li style="text-align: justify;">4 panetti da 70 gr</li>
<li style="text-align: justify;">4 da 30 gr</li>
<li style="text-align: justify;">4 da 10</li>
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<li style="text-align: justify;">Foderate la pentola di carta forno.</li>
<li style="text-align: justify;">Lavorate ogni panetto a formare delle palline e montate la ghirlanda come da foto, con al centro le palline più grandi e intorno le più piccole.</li>
<li style="text-align: justify;">Fate la stessa operazione con il restante impasto.</li>
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<li style="text-align: justify;">Lasciate lievitare fino al raddoppio, per velocizzare avvicinate la pentola ad una fonte di calore.</li>
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<li>Al raddoppio spennellate la superficie con il tuorlo sbattuto con poco latte e spolverate sopra i semini.</li>
<li>Sistemate lo spargi fiamma sul fuoco piccolo, quello del caffè e accendete la fiamma a media potenza.</li>
<li>Collocate la pentola sopra lo spargi fiamma e chiudete con l'apposito coperchio in dotazione della pentola.</li>
<li>Lasciate cuocere così per 10 minuti poi abbassate la fiamma e fate cuocere fino a completa doratura.</li>
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<i>note</i></div>
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<li>Per la cottura della ghirlanda ho inserito nella pentola uno stampo di quelli apribili a cerniera, senza cerniera ovviamente, questo mi consente di avere più spazio.</li>
<li><span style="font-size: 14.3px;">In corso d'opera ho notato che otto palline grandi erano troppe per una corretta formazione della ghirlanda così una di queste l'ho divisa e fatta assorbire dalle altre.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Se volte potete cuocere tutto in un unica soluzione; dividete l'impasto in otto parti e formate delle palle che sistemerete nella pentola una di seguito l'altra.</li>
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<span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px;">Se non sai cosa è la </span><b style="background-color: white; color: #555555; font-family: Lato; font-size: 14.3px;">pentola fornetto versilia, </b><span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px;">come si usa, dove comprarla guarda </span><a href="https://giuliana-dicuore.blogspot.it/2015/04/domande-frequenti-sulla-pentola.html" style="background-color: white; color: #e5d0cd; font-family: Lato; font-size: 14.3px; margin: 0px !important; max-width: 100%; text-decoration: none; transition: all 0.25s ease-out;">QUESTO </a><span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px;">post con tutte le FAQ che la riguardano.</span></div>
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Se la pentola fornetto versilia ti ha incuriosita puoi trovare dei link qui a lato di affiliazione su Amazon per darci un occhiata :-)</div>
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Se vuoi puoi trovarmi anche su facebook sulla mia paginetta '<a href="https://www.facebook.com/giuliana.dicuore/" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration: none; transition: all 0.25s ease-out;">di cuore</a>' o su instagram come '<a href="https://www.instagram.com/giulianadicuore/" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration: none; transition: all 0.25s ease-out;">giuianadicuore'</a> a presto con una nuova ricetta!</div>
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<link>http://giuliana-dicuore.blogspot.com/2016/12/ghirlanda-di-pane-alle-noci-e-olive-in.html</link>
<author>noreply@blogger.com (Giulianadicuore)</author>
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<guid isPermaLink="false">tag:blogger.com,1999:blog-8206979924452299239.post-958845167042094945</guid>
<pubDate>Thu, 15 Dec 2016 06:44:00 +0000</pubDate>
<atom:updated>2016-12-19T20:20:07.967+01:00</atom:updated>
<category domain="http://www.blogger.com/atom/ns#">Christmas craft</category>
<category domain="http://www.blogger.com/atom/ns#">collaborazioni. cake</category>
<category domain="http://www.blogger.com/atom/ns#">fornetto della nonna</category>
<category domain="http://www.blogger.com/atom/ns#">pentola fornetto</category>
<category domain="http://www.blogger.com/atom/ns#">versilia</category>
<title>christmas bund cake il dolce per Natale in pentola fornetto versilia</title>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-oOrEmCR4-CAmLNopsITO9wImXTwcorHMLOHZKJ8OjDLTpfZCEfKiWCSCai3J1VAPofAwYcMbk9ny2pMjBpJEVIgNZewtmuIZeKDiUQHPMUFgso1WHjELY6fWxyWq5K_6yEkYw1nxlvA/s1600/xmas+cake.4%252C1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-oOrEmCR4-CAmLNopsITO9wImXTwcorHMLOHZKJ8OjDLTpfZCEfKiWCSCai3J1VAPofAwYcMbk9ny2pMjBpJEVIgNZewtmuIZeKDiUQHPMUFgso1WHjELY6fWxyWq5K_6yEkYw1nxlvA/s640/xmas+cake.4%252C1.jpg" width="508" /></a></div>
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Esattamente <a href="http://www.giulianadicuore.it/2015/12/christmas-bundt-cake-su-casa-facile.html">un anno fa </a> usciva in edicola su 'casa facile' la mia <b>'Christmas bund cake' </b>è stata davvero una bella emozione per me che mi sono ritrovata in edicola per la prima volta, io e la mia pentola 💖</div>
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So' che può sembrare strano, a me per prima, ma lo scorso anno nel mese di dicembre eravamo, io e la pentola, su una bellissima testata e vi raccontavo timidamente come cuocere questa delizia di <b>bundt cake </b>tanto burrosa quanto buona, speziata al punto giusto, con quel tocco di agrume ad esaltare ogni singolo ingrediente.</div>
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Nei paese anglosassoni non hanno, come noi, la tradizione dei panettoni e pandori per le feste natalizie, preparano invece questi <b>bundt cake molto profumati e speziati </b>delle volte li arricchiscono con frutti di bosco essiccati altre con frutta secca, io ve lo propongo semplicemente burroso perchè per me è già perfetto così ma se volete potete arricchirlo come preferite e sarà sempre un successo.</div>
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Se volete sorprendere i vostri ospiti per le feste che stanno arrivando invece dei soliti panettoni industriali preparate loro questa <b>christmas bundt cake</b> vedrete rimarranno tutti entusiasti e vi chiederanno la ricetta 😉</div>
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Come sempre vi scrivo su queste mie pagine io consiglio la cottura nella <b>pentola fornetto versilia </b>adoro la texture delle cose cotte in pentola, la loro sofficità estrema vi ripagherà dei tempi lunghi di cottura ma se non l'avete o semplicemente andate di fretta potete cuocerla in forno statico a 170 gradi per 40 minuti o fino a perfetta doratura,</div>
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Ringrazio Antonella per avermi accolto nel suo <a href="http://www.blogacavolo.it/">bellissimo blog</a> come guest e per l'intervista che da CF blogger mi fece appunto per 'casa facile' andate a trovarla anche sul suo profilo <a href="http://www.blogacavolo.it/">Instagram</a> frizzante, colorato e pieno zeppo di idee! </div>
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Vi lascio alla ricetta per <a href="http://www.giulianadicuore.it/search/label/pentola%20fornetto?max-results=9">pentola fornetto</a> da 24 cm </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Ve23gDC9Xy79qSXUTeUXDBax5VxzRDcPqpJ6Dpaohi4JjBJb39EHnql51b_F1dZbOJdKZO9z3ELG-MaoXLFR5rgkvugjnwWtT-ACBgHFebM_JRuH11G_HKtIaPDBJwb9BUsgJedlyiE/s1600/xmas+cake.3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Ve23gDC9Xy79qSXUTeUXDBax5VxzRDcPqpJ6Dpaohi4JjBJb39EHnql51b_F1dZbOJdKZO9z3ELG-MaoXLFR5rgkvugjnwWtT-ACBgHFebM_JRuH11G_HKtIaPDBJwb9BUsgJedlyiE/s640/xmas+cake.3.jpg" width="426" /></a></div>
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<i>ingredienti</i></div>
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220 gr di burro freddo</div>
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340 gr di zucchero</div>
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5 uova temperatura ambiente</div>
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380 gr di farina 00</div>
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180 gr di latte</div>
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la scorsa e il succo di un arancia</div>
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la scorsa di un limone</div>
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1 cucchiaino di cannella in polvere</div>
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1 cucchiaino di cardamomo in polvere</div>
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1 grattugiata di noce moscata</div>
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10 gr di lievito per dolci</div>
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1 presa di sale</div>
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<i>per la glassa</i></div>
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125 gr di zucchero a velo</div>
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il succo di mezzo limone</div>
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<i>per decorare</i></div>
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ribes rosso qb</div>
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<li>Disponete il burro freddo a pezzettini assieme allo zucchero in una ciotola dai bordi alti.</li>
<li>Con l'aiuto delle fruste elettriche montate il composto, su questo passaggio mi raccomando che il burro sia realmente montato, per questo dovrete lavorare a lungo, possono volerci anche 10 o 15 minuti ma poi magicamente la massa comincerà a gonfiarsi, continuate ancora per 1-2 minuti.</li>
<li>Aggiungete al composto, sempre lavorando con le fruste elettriche, un uovo alla volta, assorbito il primo potete aggiungere il secondo e così via.</li>
<li>Unite le spezie con la presa di sale e le scorse degli agrumi.</li>
<li>Inserite alternando fra loro e un poco alla volta il latte con il succo e la farina, sempre lavorando con le fruste ad amalgamare il tutto.</li>
<li>Per ultimo unite il lievito.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pxjvFSW8Q8nZoVPLpIxT6ia2NKAlsAbj5xVjfaYAK0rQ4pOousFynO-SpTHtmdSYReQ-IRukoVLNZj3QrvViCWpxP2TbzHRi_NEXwvmWUnmoiUdpSbmHSqGrgx2o_J6173xxjDQHEd8/s1600/xmas+cake+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pxjvFSW8Q8nZoVPLpIxT6ia2NKAlsAbj5xVjfaYAK0rQ4pOousFynO-SpTHtmdSYReQ-IRukoVLNZj3QrvViCWpxP2TbzHRi_NEXwvmWUnmoiUdpSbmHSqGrgx2o_J6173xxjDQHEd8/s640/xmas+cake+1.jpg" width="426" /></a></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">Imburrate generosamente la pentola fornetto o lo stampo prescelto e successivamente infarinatelo.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Versate il composto nella pentola e con l'aiuto di una spatola livellate bene il composto,</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjfU5piZRA1owcx7To-OtHPpLCS3xm7Uc1cZCJucQO1hwJSpJ0XxiNku9Gj68FbFe4mVLGa8e_vyvpYzIuK16yEPbb4mkBZ7b9fPT3R5AyGnxAQR_GQr38rWZbxEudc4wRHKzz24T8yvo/s1600/torta+arance+e+yogurt+greco.3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjfU5piZRA1owcx7To-OtHPpLCS3xm7Uc1cZCJucQO1hwJSpJ0XxiNku9Gj68FbFe4mVLGa8e_vyvpYzIuK16yEPbb4mkBZ7b9fPT3R5AyGnxAQR_GQr38rWZbxEudc4wRHKzz24T8yvo/s640/torta+arance+e+yogurt+greco.3.jpg" width="426" /></a></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">Sistemate lo spargi fiamma sul fuoco piccolo, quello del caffè e accendete la fiamma al minimo.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Collocate la pentola sopra lo spargi fiamma e chiudete con l'apposito coperchio in dotazione della pentola.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Lasciate cuocere così per circa 1 ora 10 minuti non aprendo mai il coperchio per almeno i primi 50 minuti.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Potete controllare la cottura attraverso i fori del coperchio con uno spaghetto 😗</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Fate sempre la prova stecchino e comunque lasciate cuocere fino a completa doratura.</li>
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<ul>
<li>Lasciate raffreddare completamente nella pentola prima di sformare.</li>
<li>Preparate la glassa sciogliendo lo zucchero a velo con qualche goccia di limone, mescolate bene e con l'aiuto di una spatola distribuitela sulla sommità della torta.</li>
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Se non sai cosa è la 'pentola fornetto versilia' dove si compra e come si usa ti consiglio di leggere <a href="http://giuliana-dicuore.blogspot.it/2015/04/domande-frequenti-sulla-pentola.html" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration: none; transition: all 0.25s ease-out;">QUESTO</a> post con tutte le FAQ e tanti consigli utili per una cottura ottimale.</div>
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Inoltre ti consiglio la lettura di <a href="http://giuliana-dicuore.blogspot.it/2016/07/raccolta-di-ricette-per-pentola.html" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration: none; transition: all 0.25s ease-out;">QUESTO</a> post è una raccolta di ricette dal web sia dolci che salate.</div>
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<span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px; text-align: justify;">Seguimi anche su IG dove mi trovi come '</span><a href="https://www.instagram.com/giulianadicuore/" style="background-color: white; color: #e5d0cd; font-family: Lato; font-size: 14.3px; margin: 0px !important; max-width: 100%; text-align: justify; text-decoration: none; transition: all 0.25s ease-out;">giulianadicuore'</a><span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px; text-align: justify;"> e sulla mia paginetta FB '</span><a href="https://www.facebook.com/giuliana.dicuore/" style="background-color: white; color: #e5d0cd; font-family: Lato; font-size: 14.3px; margin: 0px !important; max-width: 100%; text-align: justify; text-decoration: none; transition: all 0.25s ease-out;">di cuore</a><span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px; text-align: justify;">' a presto con una nuova ricetta :-)</span><br />
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Grazie Antonella per avermi chiesto di essere una tua guest!</div>
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Seguitela per scoprire le prossime guest blogger fino alla befana.</div>
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<link>http://giuliana-dicuore.blogspot.com/2016/12/christmas-bund-cake-in-pentola-fornetto.html</link>
<author>noreply@blogger.com (Giulianadicuore)</author>
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<guid isPermaLink="false">tag:blogger.com,1999:blog-8206979924452299239.post-9068932026064372966</guid>
<pubDate>Wed, 07 Dec 2016 06:21:00 +0000</pubDate>
<atom:updated>2016-12-07T07:21:57.647+01:00</atom:updated>
<category domain="http://www.blogger.com/atom/ns#">Christmas craft</category>
<category domain="http://www.blogger.com/atom/ns#">fornetto della nonna</category>
<category domain="http://www.blogger.com/atom/ns#">lievitati</category>
<category domain="http://www.blogger.com/atom/ns#">pentola fornetto</category>
<category domain="http://www.blogger.com/atom/ns#">versilia</category>
<title>brioche allo zafferano per Santa Lucia lussebullar</title>
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I <b>lussebullar</b> o <b>lussekatter</b> sono delle brioscine dolci allo zafferano e uvetta dalla forma ad S sono morbidissime, dal colore intenso grazie allo zafferano e dal sapore burroso.</div>
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Questi dolcetti vengono preparati tradizionalmente il giorno di Santa Lucia, 13 dicembre, in Svezia è un giorno importante cominciano i preparativi per il <b>Natale, </b>se volete approfondire la loro storia leggete <a href="http://www.diarionordico.com/2011/12/01/dolcetto-svedese-per-il-natale-lussekatter/">questo</a> articolo perchè la nostra Santa Lucia martire non centra molto 😇 </div>
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Se anche con il Natale e la Svezia non avete molta confidenza vi consiglio di preparare questi dolcetti anche solo perchè sono davvero carini così a forma di occhio oltre ad essere buoni e profumati.</div>
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I <b>lussebullar allo zafferano </b>sono facilissimi da preparare, dovete mettere tutti gli ingredienti in una ciotola e mescolare e se volete poi potete cuocerli, per una <b>cottura top, </b> nella <a href="http://www.giulianadicuore.it/search/label/pentola%20fornetto?max-results=9">pentola fornetto</a> come ho fatto io dandogli la forma di una <b>ghirlanda di lussebullar </b>e con l'impasto rimanente ho formato dei muffin.</div>
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Ho seguito la ricetta di '<a href="http://www.callmecupcake.se/2015/12/lussekatter-buttermilk-saffron-buns.html">call me cupcake</a>' essendo lei svedese appunto 💖 </div>
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Cottura in <b>pentola fornetto versilia </b>da 28 cm.</div>
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<i>ingredienti per una ghirlanda e 6 muffin lussebullar</i></div>
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1 bustina di zafferano in polvere</div>
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1 cucchiaio di vodka</div>
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1 cucchiaino di zucchero</div>
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<i>per l'impasto</i></div>
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1 uovo</div>
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100 gr di burro sciolto</div>
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250 ml di latte tiepido</div>
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500 gr di farina 00</div>
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90 gr di zucchero semolato</div>
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10 gr di lievito di birra</div>
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1 presa di sale</div>
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uvetta per gli occhi qb</div>
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acqua calda</div>
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1 presa di sale</div>
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<i>per spennellare la superficie</i></div>
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1 tuorlo</div>
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del latte</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRijjWP9_LFt4saLL6jTaDSIW-TTteymW-LNPbmJII_mjbq7rfPztAhp9SpiFP2LJcvZDFpoSiv8srmyvoCyC_eXBwCxnkZPQex_4JTsWN3008ZxMjqmnpM6wblVQrBTjYMuRhgXcr_UM/s1600/santa+lucia+lussebuller.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRijjWP9_LFt4saLL6jTaDSIW-TTteymW-LNPbmJII_mjbq7rfPztAhp9SpiFP2LJcvZDFpoSiv8srmyvoCyC_eXBwCxnkZPQex_4JTsWN3008ZxMjqmnpM6wblVQrBTjYMuRhgXcr_UM/s640/santa+lucia+lussebuller.jpg" width="426" /></a></div>
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Seguendo la ricetta di Linda ho tenuto in ammollo lo zafferano con la vodka e lo zucchero in una ciotola per 24 ore, lei dice che potrebbe essere preparato da un minimo di 20 minuti ad un massimo di 30 giorni. </div>
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Disponete tutti gli ingredienti nella ciotola, compreso lo zafferano ammollato e il lievito sciolto in poco latte preso dal totale ed impastate fino a rendere il composto omogeneo.</div>
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<ul>
<li style="text-align: justify;">Mettete l'impasto in una ciotola a lievitare, coprite la superficie con un foglio di pellicola a contatto.</li>
<li style="text-align: justify;">Mettete in ammollo le uvette in acqua calda e il pizzico di sale.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-3utlqzZ9XXTKalSLi78qe_0RI04_1zbGh1D0nEdbJyd-xiZJ_BPY_n3vK-OcdilD9ZMJYMqRCF6_NU1Xtp8GMLF5aJb-y31sbNKocC-eIskNRAzGz8Acjy7Y2q04g4Zm_zds5PhD4Pc/s1600/santa+lucia+lussebuller.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-3utlqzZ9XXTKalSLi78qe_0RI04_1zbGh1D0nEdbJyd-xiZJ_BPY_n3vK-OcdilD9ZMJYMqRCF6_NU1Xtp8GMLF5aJb-y31sbNKocC-eIskNRAzGz8Acjy7Y2q04g4Zm_zds5PhD4Pc/s640/santa+lucia+lussebuller.2.jpg" width="426" /></a></div>
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<ul>
<li>Lasciate lievitare l'impasto fino al raddoppio.</li>
<li>Strizzate l'uvetta dall'acqua.</li>
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<li>Al raddoppio rovesciate l'impasto su di un piano da lavoro infarinato, lavoratelo velocemente e formate un cilindro dal quale ricaverete 7 pezzi da 50 gr.</li>
<li>Foderate la <b>pentola fornetto versilia</b> con della carta forno.</li>
<li>Lavorate ogni pezzo facendolo roteare sotto le mani per formare un tubicino lungo circa 15 cm. poi arrotolate una estremità su se stessa fino a quasi la metà, fate la stessa cosa con l'altra parte ma dalla parte parte esterna inversa della prima a formare la S.</li>
<li>Pressando dolcemente mettete l'uvetta su ogni bulbo formato.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNCc4qdFZroZN9BrrW1ZesXMLpzC0OwuCH98utZcYGHqUYn_xazeAHr4pec4x1aHZiJR7HXnbe5flHeLMhb9cD2qWfn5OeNJRT9-N8zhuQMxsPJAQcBCourqKb4NJzHpEnx2Mtk_T_k6E/s1600/santa+lucia+lussebuller.3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNCc4qdFZroZN9BrrW1ZesXMLpzC0OwuCH98utZcYGHqUYn_xazeAHr4pec4x1aHZiJR7HXnbe5flHeLMhb9cD2qWfn5OeNJRT9-N8zhuQMxsPJAQcBCourqKb4NJzHpEnx2Mtk_T_k6E/s640/santa+lucia+lussebuller.3.jpg" width="426" /></a></div>
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<li>Mano a mano che sono pronti disponete i lussebullar nella pentola ben distanziati fra loro.</li>
<li>Proseguite così fino a terminare i pezzi da 50 gr,</li>
<li>Lasciate lievitare fino al raddoppio, coprite con l'apposito coperchio.</li>
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<li style="text-align: justify;">Dividete in parti uguali l'impasto rimanente.</li>
<li style="text-align: justify;">Formate un cilindro facendolo roteale sotto le mani e arrotolatelo su se stesso e spostatelo in un pirottino a lievitare posizionando sulla sommità un acino.</li>
<li style="text-align: justify;">Lavorate ogni pezzo così fino a finire gli ingredienti.</li>
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<li>Al raddoppio spennellate la superficie con il tuorlo che avrete precedentemente sbattuto con poco latte.</li>
<li>Sistemate lo spargi fiamma sul fuoco piccolo, quello del caffè e accendete la fiamma al minimo.</li>
<li>Collocate la pentola sopra lo spargi fiamma e chiudete con l'apposito coperchio in dotazione della pentola.</li>
<li>Lasciate cuocere così per circa 50 minuti o fino a completa doratura.</li>
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<li>A causa delle dimensioni diverse i muffin hanno un tempo di lievitazione più lungo quindi con tutta tranquillità potete cuocere la <b>ghirlanda di lussebullar </b>e poi pensare ai muffin.</li>
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<li>Trasferite i muffin nella pentola fornetto versilia.</li>
<li>Spennelate la superficie con il composto di tuorlo e latte.</li>
<li>Coprite con l'apposito coperchio.</li>
<li>Accendete il fuoco piccolo con la fiamma al minimo e lasciate cuocere per circa 50 minuti o fino a perfetta doratura.</li>
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<li style="text-align: justify;">Per la cottura dei muffin ho inserito il pirottino di carta in uno di alluminio per dare maggiore stabilità e ho messo poi i stecchi del gelato per livellare il solco dello spargi fiamma.</li>
<li style="text-align: justify;">Se volte potete cuocere tutto in un unica soluzione; dividete l'impasto in sei parti e dato la forma dei muffin.</li>
<li style="text-align: justify;">Per la presenza del burro i lussebullar tendono a indurirsi ma è sufficiente riscaldarli leggermente per ridargli fragranza.</li>
<li style="text-align: justify;">Per la cottura della ghirlanda ho inserito nella pentola uno stampo di quelli apribili a cerniera, senza cerniera ovviamente, questo mi consente di avere più spazio.</li>
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<link>http://giuliana-dicuore.blogspot.com/2016/12/brioche-allo-zafferano-per-santa-lucia.html</link>
<author>noreply@blogger.com (Giulianadicuore)</author>
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<guid isPermaLink="false">tag:blogger.com,1999:blog-8206979924452299239.post-604491662988589496</guid>
<pubDate>Mon, 05 Dec 2016 08:47:00 +0000</pubDate>
<atom:updated>2016-12-05T21:17:30.916+01:00</atom:updated>
<category domain="http://www.blogger.com/atom/ns#">cucito</category>
<category domain="http://www.blogger.com/atom/ns#">dolci al cucchiaio</category>
<category domain="http://www.blogger.com/atom/ns#">fornetto della nonna</category>
<category domain="http://www.blogger.com/atom/ns#">pentola fornetto</category>
<category domain="http://www.blogger.com/atom/ns#">versilia</category>
<category domain="http://www.blogger.com/atom/ns#">zucca</category>
<title>creme caramel alla zucca e spezie</title>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiecIiTIpqU_y3NSH-yIlKBfTxJ7G9LVTkcfmzY1Oh0p-z7peZiX3J2I8OmVCQOQgwSvePy_c-ln_Jo8g_3wUc0OCsa8Wzyprd3GizakJaEr4K9II_jQBDvA9PaeO5wHXxIn6NSS0-nmaA/s1600/pumpink+spice+creme+caramel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiecIiTIpqU_y3NSH-yIlKBfTxJ7G9LVTkcfmzY1Oh0p-z7peZiX3J2I8OmVCQOQgwSvePy_c-ln_Jo8g_3wUc0OCsa8Wzyprd3GizakJaEr4K9II_jQBDvA9PaeO5wHXxIn6NSS0-nmaA/s640/pumpink+spice+creme+caramel.jpg" width="426" /></a></div>
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Chi non conosce il creme caramel? Oggi vi propongo una variante di questo dolce francese al cucchiaio più famoso e antico del mondo la <b>creme caramel alla zucca e spezie </b>:-) </div>
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Si chiama creme perchè le uova con il latte formano un cremina soda e deliziosa e caramel perchè viene arricchita con del caramello, cioè dello zucchero bruciato, già così è una delizia ma se aggiungete anche della polpa di zucca e delle spezie come la cannella, chiodi di garofano e noce moscata vi giuro che ogni piccolo assaggio è pura estasi. </div>
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Per chi invece non ama molto la creme caramel perchè a volte l'odore e il sapore delle uova risulta essere 'invadente' vi stra consiglio questa variante la<b> creme caramel alla zucca e spezie </b>infatti è decisamente più delicata grazie alla zucca.</div>
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Ho seguito la ricetta del <a href="http://www.cavolettodibruxelles.it/2009/12/creme-caramel-con-zucca-e-vaniglia">cavoletto</a> e anche la sua idea del caramello croccante che ho trovato geniale e all'assaggio superlativo, mi è piaciuto molto aggiungere alla crema una parte croccante assieme al persistente della cannella insomma una vera SQUISITEZZA.</div>
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Ho cotto la <b>creme caramel alla zucca </b>nella <a href="http://www.giulianadicuore.it/search/label/pentola%20fornetto?max-results=9">pentola fornetto</a> da 28 cm e così non ho acceso il forno ma ho comunque ottenuto un risultato eccellente risparmiando sui tempi piuttosto lunghi di cottura. Se non avete la<b> pentola fornetto versilia </b>per cuocere in forno tradizionale fate riferimento al post <a href="http://www.cavolettodibruxelles.it/2009/12/creme-caramel-con-zucca-e-vaniglia">del cavoletto di bruxelles</a> </div>
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<b style="margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexeaQbfoqPze5V8qbQMxRC0o57QFW5p0J2Xo7MDrzSGWZ_p8S8f5re_MuJ7KaPLWnokXTEWo7_QwTND6xMLyDtFIbqzk6oSg5ltqEFdSBlR4cAOlC0fC8WXnf89M5BiOII91ql4KXt_c/s1600/pumpkin+spice+creme+caramel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexeaQbfoqPze5V8qbQMxRC0o57QFW5p0J2Xo7MDrzSGWZ_p8S8f5re_MuJ7KaPLWnokXTEWo7_QwTND6xMLyDtFIbqzk6oSg5ltqEFdSBlR4cAOlC0fC8WXnf89M5BiOII91ql4KXt_c/s640/pumpkin+spice+creme+caramel.jpg" width="426" /></a></b></div>
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<i>ingredienti</i></div>
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3 uova intere</div>
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2 tuorli</div>
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500 ml di latte</div>
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100 gr di zucchero semolato</div>
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250 gr di zucca al netto degli scarti</div>
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2 stecche di cannella</div>
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qualche chiodo di garofano</div>
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noce moscata qb</div>
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<i>per il caramello</i></div>
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100 gr di zucchero semolato</div>
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2 cucchiai di acqua</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXfantFe2N2AkGHv76Sn1wsrSQ8Suc6CWsewSLBt25vtrJgMErJE-IX8tUCB6jILGE-vjzfwS033jT7FLrZFGty7kypxSyHhVQONnjJrOzgHlz38OY_67PcOc-S1ss9smHGy8HTqrKwtk/s1600/torta+soffice+alla+zucca+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXfantFe2N2AkGHv76Sn1wsrSQ8Suc6CWsewSLBt25vtrJgMErJE-IX8tUCB6jILGE-vjzfwS033jT7FLrZFGty7kypxSyHhVQONnjJrOzgHlz38OY_67PcOc-S1ss9smHGy8HTqrKwtk/s640/torta+soffice+alla+zucca+1.jpg" width="426" /></a></div>
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<li style="text-align: justify;">pulite la zucca dalla buccia e dai filamenti interni e tagliatela a pezzettini.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5bmwXI6mS7y1Ax3xqd6idJjeZMZh7Ygx6qnMvtoIpbv2U_2JrKIQppWHMKGmPd1P96cZAO6dO78Xc3phWzqSsMxXA3o6ymih0DdX31FSnbsksaUEjLAI58NXvbotrt-ode8iJTHzsn8/s1600/pumpkin+spice+creme+caramel.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5bmwXI6mS7y1Ax3xqd6idJjeZMZh7Ygx6qnMvtoIpbv2U_2JrKIQppWHMKGmPd1P96cZAO6dO78Xc3phWzqSsMxXA3o6ymih0DdX31FSnbsksaUEjLAI58NXvbotrt-ode8iJTHzsn8/s640/pumpkin+spice+creme+caramel.1.jpg" width="426" /></a></div>
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<li>In un tegame largo disponete il latte con la zucca tagliata a dadini assieme alle spezie e lasciate sobbollire lentamente fino a cottura della zucca.</li>
<li>A cottura avvenuta togliete le stecche di cannella e i chiodi di garofano e riducete il tutto in purea passando nel mix o con il frullatore ad immersione.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_agFAnOyAeR9fUUgrzgMzjUJcQXqIZgIiQpdrqndJvvYunFuu2Fdq7It-zwVCK0-5NZ_9acfx8RxGVq-8fZ6CikX80B3v4q9SjA9Krlrc-4BP6t3DYq5Sb_4KcU6wYuNyWzGFfBI_u78/s1600/pumpkin+spice+creme+caramel.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_agFAnOyAeR9fUUgrzgMzjUJcQXqIZgIiQpdrqndJvvYunFuu2Fdq7It-zwVCK0-5NZ_9acfx8RxGVq-8fZ6CikX80B3v4q9SjA9Krlrc-4BP6t3DYq5Sb_4KcU6wYuNyWzGFfBI_u78/s640/pumpkin+spice+creme+caramel.2.jpg" width="426" /></a></div>
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<li>In una ciotola mettete lo zucchero con le uova intere e i due tuorli e con una frusta a mano mescolate per bene.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLcHhTTWqCG4rQlMd4DW6lJgSSuBjosc2h3CsdM4jYjwAE33Q8HtwTUfMtQH8y3gUug4nXeB10stcOoc0m8rD4vNKU8UT9Zb1ifjSoeCyXu4a_s84wy-HJKaL33rC95wZ-2PZ7v_OF7bU/s1600/pumpkin+spice+creme+caramel.3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLcHhTTWqCG4rQlMd4DW6lJgSSuBjosc2h3CsdM4jYjwAE33Q8HtwTUfMtQH8y3gUug4nXeB10stcOoc0m8rD4vNKU8UT9Zb1ifjSoeCyXu4a_s84wy-HJKaL33rC95wZ-2PZ7v_OF7bU/s640/pumpkin+spice+creme+caramel.3.jpg" width="426" /></a></div>
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<li>Aggiungete al composto di uova e zucchero la purea di zucca e latte e mescolate ad amalgamare.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6NG0UD_A7sH-GzvXRVj7vCQBUlmmqw-Ryiji4bWIFFON8FdvrFgPFUajZet-oBhxj0JddYQmXvaO16YYh8ek8Ju_WuXF6LfAQcSk7bgMtf_ZvX4_tAZpjql0ojcvj-r9ET2BRNgT-pM/s1600/pumpkin+spice+creme+caramel.4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6NG0UD_A7sH-GzvXRVj7vCQBUlmmqw-Ryiji4bWIFFON8FdvrFgPFUajZet-oBhxj0JddYQmXvaO16YYh8ek8Ju_WuXF6LfAQcSk7bgMtf_ZvX4_tAZpjql0ojcvj-r9ET2BRNgT-pM/s640/pumpkin+spice+creme+caramel.4.jpg" width="426" /></a></div>
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<li>Distribuite il composto negli stampi prescelti e trasferiteli nella <b>pentola fornetto versilia.</b></li>
<li>Versate all'interno dell'acqua un poco più di mezzo litro, deve esserci al massimo un dito di acqua sul fondo</li>
<li>Sistemate lo spargi fiamma sul fuoco piccolo, quello del caffè e accendete la fiamma al minimo.</li>
<li>Collocate la pentola sopra lo spargi fiamma e chiudete con l'apposito coperchio in dotazione della pentola.</li>
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<li>Lasciate cuocere lentamente per circa 1 e 50 minuti o fino a che il composto si presenta sodo e colorito come in foto.</li>
<li>Appena cotto lasciate raffreddare in pentola e poi a riposare in frigo per almeno tre o 4 ore ancora meglio tutta una notte prima di essere servito.</li>
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<ul>
<li>Prima di servire il vostro creme caramel preparate il caramello versando 100 gr di zucchero semolato in un pentolino assieme a due cucchiai di acqua. </li>
<li>Disponete il pentolino sul fuoco piccolo e lasciate cuocere a fiamma medio bassa senza mescolare fino a doratura.</li>
<li>Distribuite il caramello sulle creme pronte e servite.</li>
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<li>il caramello distribuito sulla creme caramel fredda solidifica formando una golosa crosticina tipo creme brulee.</li>
<li>Se non amate la cannella provate con la vaniglia o anche nulla perchè già buona di suo.</li>
<li>Potete servirla per un fine pasto di cene o pranzi di feste.</li>
<li>A me sono venute 4 porzioni ma dipende dalla grandezza della tazza che andrete ad usare la cosa importante è che siano resistenti al calore.</li>
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<span style="font-family: "lato"; font-size: 14.3px;">Se non sai cosa è la </span><b style="font-size: 14.3px;">pentola fornetto versilia, </b><span style="font-family: "lato"; font-size: 14.3px;">come si usa, dove comprarla guarda </span><a href="https://giuliana-dicuore.blogspot.it/2015/04/domande-frequenti-sulla-pentola.html" style="color: #e5d0cd; font-size: 14.3px; margin: 0px !important; max-width: 100%; text-decoration: none; transition: all 0.25s ease-out;">QUESTO </a><span style="font-family: "lato"; font-size: 14.3px;">post con tutte le FAQ che la riguardano.</span></div>
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<link>http://giuliana-dicuore.blogspot.com/2016/12/creme-caramel-alla-zucca-e-spezie.html</link>
<author>noreply@blogger.com (Giulianadicuore)</author>
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<pubDate>Thu, 01 Dec 2016 06:37:00 +0000</pubDate>
<atom:updated>2016-12-01T12:39:01.466+01:00</atom:updated>
<category domain="http://www.blogger.com/atom/ns#">Christmas craft</category>
<category domain="http://www.blogger.com/atom/ns#">dolcezze</category>
<category domain="http://www.blogger.com/atom/ns#">fornetto della nonna</category>
<category domain="http://www.blogger.com/atom/ns#">pentola fornetto</category>
<category domain="http://www.blogger.com/atom/ns#">versilia</category>
<title>mini panettoni super facili</title>
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I<b> mini panettoni </b>sono dei dolci dalla forma di panettone, tipico dolce natalizio, monoporzione dal sapore buono e genuino, profumato e umido. </div>
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Questi <b>mini panettoni </b>non sono dei veri e propri panettoni ma piuttosto dei dolcini che ho cotto nello stampo mono porzione, sono un simpatico sostituto per chi non ha tempo o voglia di preparare il classico dolce natalizio.</div>
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La ricetta è della bravissima 'fatto in casa da Benedetta' la sua '<a href="http://www.fattoincasadabenedetta.it/colomba-pasqua-facile-veloce-fatta-casa-benedetta/">colomba di Pasqua facile e veloce</a>' la scorsa Pasqua è stato il tormentone nel gruppo '<a href="https://www.facebook.com/groups/ilfornosulfornello/?fref=ts">il forno sul fornello</a>' in versione ciambella però, ovvio :-) l'idea mi è sembrata particolarmente brillante e così da colomba l'ho trasformata in panettone e guai a prendersi troppo sul serio!</div>
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Preparate questi <b>mini panettoni super facili </b>potrete usarli come segna posto per la tavola o per la colazione entrando così nel mood natalizio o per fare dei piccoli doni ad amici e conoscenti.</div>
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Cottura in <b>pentola fornetto versilia </b>da 28 cm per la cottura al forno fate riferimento al post di Benedetta.</div>
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<i>ingredienti per 6 mini panettoni</i></div>
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3 uova</div>
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150 gr di zucchero</div>
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350 gr di farina</div>
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90 gr di olio di semi</div>
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170 gr di latte</div>
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la scorsa grattugiata di 1 arancia</div>
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la scorsa grattugiata di 1 limone</div>
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1 bustina di lievito</div>
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1 bustina di vanillina</div>
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1 presa di sale</div>
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zucchero in granella</div>
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mandorle a lamelle</div>
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<ul>
<li>Separate i tuorli dagli albumi e montate a neve fermissima questi ultimi.</li>
<li>Lavorate con l'aiuto delle fruste elettriche i tuorli con lo zucchero fino a renderle chiare e spumose.</li>
<li>Aggiungete al composto l'olio, il latte e la farina un poco alla volta sempre mescolando.</li>
<li>Inserite poi la scorsa del limone e dell'arancia, la vanillina, la presa di sale e il lievito e amalgamate il tutto.</li>
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<li>Aggiungete infine gli albumi e mescolate delicatamente fino a completo assorbimento.</li>
<li>Distribuite il composto nei pirottini.</li>
<li>Spolverate sulla superficie dei panettoni un poco di lamelle di mandorle e un poco di granelli di zucchero.</li>
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<li>Trasferite i pirottini nella <b>pentola fornetto versilia.</b></li>
<li>Sistemate lo spargi fiamma sul fuoco piccolo, quello del caffè e accendete la fiamma al minimo.</li>
<li>Collocate la pentola sopra lo spargi fiamma e chiudete con l'apposito coperchio in dotazione della pentola.</li>
<li>Lasciate cuocere così per circa 50 minuti o fino a completa doratura.</li>
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<i>note</i></div>
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<ol>
<li>Potete trovare i pirottini per mini panettoni nei negozi specializzati, cinesi o on line.</li>
<li>Se volete potete aggiungere uvetta, gocce di cioccolato o canditi al composto prima della cottura.</li>
<li>Ho messo sul fondo della pentola degli stecchi da gelato per livellare la superficie.</li>
<li>Ho inserito due pirottini per ciascun panettoncino per dare maggiore stabilità.</li>
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<span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px;">Se non sai cosa è la </span><b style="background-color: white; color: #555555; font-family: Lato; font-size: 14.3px;">pentola fornetto versilia, </b><span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px;">come si usa, dove comprarla guarda </span><a href="https://giuliana-dicuore.blogspot.it/2015/04/domande-frequenti-sulla-pentola.html" style="background-color: white; color: #e5d0cd; font-family: Lato; font-size: 14.3px; margin: 0px !important; max-width: 100%; text-decoration: none; transition: all 0.25s ease-out;">QUESTO </a><span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px;">post con tutte le FAQ che la riguardano.</span></div>
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<guid isPermaLink="false">tag:blogger.com,1999:blog-8206979924452299239.post-7709542171044354514</guid>
<pubDate>Tue, 29 Nov 2016 08:59:00 +0000</pubDate>
<atom:updated>2016-11-29T09:59:44.064+01:00</atom:updated>
<category domain="http://www.blogger.com/atom/ns#">fornetto della nonna</category>
<category domain="http://www.blogger.com/atom/ns#">pentola fornetto</category>
<category domain="http://www.blogger.com/atom/ns#">ricette salate</category>
<category domain="http://www.blogger.com/atom/ns#">versilia</category>
<title>patate al forno la ricetta perfetta e veloce in pentola fornetto versilia</title>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_WoP-nj6eurPLlaEshZoU-w6K1vxW0rvHequNlvLhOVS5_b78IusTm82xFjyllYnUanUaOUa8QWDzyTkexh7NsWameT5xpJhHM3lUKXqPxTSzYTaxZ5nXDNQSILhND65go0CwcQtDjI/s1600/patate+arroste+perfette+e+veloci3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_WoP-nj6eurPLlaEshZoU-w6K1vxW0rvHequNlvLhOVS5_b78IusTm82xFjyllYnUanUaOUa8QWDzyTkexh7NsWameT5xpJhHM3lUKXqPxTSzYTaxZ5nXDNQSILhND65go0CwcQtDjI/s640/patate+arroste+perfette+e+veloci3.jpg" width="426" /></a></div>
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Le <b>patate al forno</b> sono un contorno gustoso che va bene per accompagnare qualsiasi secondo piatto, risolvono pranzi o cene dalle più semplici e frugali a quelle più impegnative e fanno felici grandi e piccini.</div>
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La maggior parte delle volte però ho rinunciato a preparare le <b>patate al forno</b> per i tempi lunghi di cottura ma anche perchè a dire il vero la riuscita non sempre era felice, a volte erano bruciate esternamente e crude all'interno, alcune volte invece le patate si sgretolavano letteralmente, insomma la riuscita sembrava essere più per una congiunzione degli astri e della fortuna messe assieme che per una buona tecnica in cucina.</div>
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Se anche voi come me avete avuto dei problemi a cuocere le <b>patate al forno </b>e volete una<b> ricetta perfetta e infallibile </b>il segreto è uno solo, anzi due :-) cuocete per pochi minuti le patate al vapore e poi passatele nella '<a href="http://www.giulianadicuore.it/search/label/pentola%20fornetto?max-results=9">pentola fornetto</a>' ad arrostire. Con il trucchetto del passaggio delle patate al vapore otterrete così delle<b> patate arrosto perfette </b>croccanti esternamente e morbide al cuore e in pochissimo tempo.<br />
Se non avete la<b> pentola fornetto versilia </b>potete cuocere in forno a 200 gradi fino al grado di doratura desiderata.<br />
Per l'esecuzione di questa ricetta ho usato per la pentola fornetto da 28 cm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7VDvlKwk652VaHW395Usqd_7_HBWveYdoVp4j_uX3MJ7dD6u867_GH4pFBE05Uy0flbxPbOsrXiYe4sGctEi6CzzPEf_H1dlODtMhL3Hd8cRE1vr5XjQWdXRf60DAmtP17VdVhc9Bzo/s1600/patate+arroste+perfette+e+veloci.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7VDvlKwk652VaHW395Usqd_7_HBWveYdoVp4j_uX3MJ7dD6u867_GH4pFBE05Uy0flbxPbOsrXiYe4sGctEi6CzzPEf_H1dlODtMhL3Hd8cRE1vr5XjQWdXRf60DAmtP17VdVhc9Bzo/s640/patate+arroste+perfette+e+veloci.1.jpg" width="426" /></a></div>
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<i>ingredienti per 4 persone</i></div>
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1 kg di patate</div>
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sale, pepe e olio</div>
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1 spicchio di aglio</div>
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origano, timo e rosmarino</div>
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<ul>
<li>lavate accuratamente le patate e tagliatele a spicchi non troppo piccoli e il più possibili uguali fra loro per avere una cottura uniforme (io ho lasciato la buccia perchè a me piace ma potete tranquillamente toglierla)</li>
<li>Disponete sul fuoco una pentola capace con due dita di acqua.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5Xe7KBSnICwPGA6pyz8Zh67hfCivm6bunNUrHldsdigM6kO9PulrOdhRysppOE1ec8xTCix6jG_1-zG4eOoOXy7puG0eh3wVFxx6ypsIAhd5gnrHyvf0TPWYUvIn6pov2OTjmBPxDQM/s1600/patate+arroste+perfette+e+veloci.5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5Xe7KBSnICwPGA6pyz8Zh67hfCivm6bunNUrHldsdigM6kO9PulrOdhRysppOE1ec8xTCix6jG_1-zG4eOoOXy7puG0eh3wVFxx6ypsIAhd5gnrHyvf0TPWYUvIn6pov2OTjmBPxDQM/s640/patate+arroste+perfette+e+veloci.5.jpg" width="426" /></a></div>
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<li>Sistemate sul cola pasta le patate tagliate e inserite il tutto nella pentola, coprite con il coperchio e lasciate cuocere per 8 massimo 10 minuti a fuoco dolce da quando comincia il vapore.</li>
<li>Foderate di carta forno la <b>pentola fornetto versilia </b>e collocate le patate sul fondo.</li>
<li>Salate, pepate e irrorate di olio, aggiungete lo spicchio d'aglio e distribuite gli odori secondo il proprio gusto.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWkbnb6x3os4TNsr1Ulpro-4s8hYPPUz44qBxRsATDOWWSbF6-f_LD2LDNQi1sWuttfUS256KqTM7sF0t04zp-4fQZmg0jTV3wStpcSXynmstHFf7RBTRNgA4TPUxZ9Tcqr7BMwt8xJvc/s1600/patate+arroste+perfette+e+veloci.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWkbnb6x3os4TNsr1Ulpro-4s8hYPPUz44qBxRsATDOWWSbF6-f_LD2LDNQi1sWuttfUS256KqTM7sF0t04zp-4fQZmg0jTV3wStpcSXynmstHFf7RBTRNgA4TPUxZ9Tcqr7BMwt8xJvc/s640/patate+arroste+perfette+e+veloci.jpg" width="426" /></a></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Sistemate lo spargi fiamma sul fuoco piccolo, quello del caffè e accendete la fiamma a media intensità.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Collocate la pentola sopra lo spargi fiamma e chiudete con l'apposito coperchio in dotazione della pentola.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Lasciate cuocere così per circa 30 minuti o fino a perfetta doratura.</li>
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Se non dovete cuocere grosse quantità vi consiglio di fare mezza dose di patate e cuocere assieme le '<a href="http://www.giulianadicuore.it/2016/11/polpette-vegetariane-di-ceci-e.html">polpette vegetariane</a>' avrete così un ottimo secondo con un contorno gustosissimo.</div>
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<link>http://giuliana-dicuore.blogspot.com/2016/11/patate-al-forno-la-ricetta-perfetta-e.html</link>
<author>noreply@blogger.com (Giulianadicuore)</author>
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<pubDate>Mon, 28 Nov 2016 08:50:00 +0000</pubDate>
<atom:updated>2016-11-28T09:53:24.735+01:00</atom:updated>
<category domain="http://www.blogger.com/atom/ns#">fornetto della nonna</category>
<category domain="http://www.blogger.com/atom/ns#">pentola fornetto</category>
<category domain="http://www.blogger.com/atom/ns#">ricette salate</category>
<category domain="http://www.blogger.com/atom/ns#">versilia</category>
<title>polpette vegetariane di ceci e lenticchie in pentola fornetto versilia</title>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFkoiDQw84LchyphenhyphenEDLs7rfK8mBSeE7LEk3s2crrNvZjlNyuMBzIFrXqYdjp8eJvvdOCUXKk6e9tbF1vMKdaINn2olcpXHX-Tdv8oWtZZj8LgRqlYlWmF2pErf2b-wWM3zoFwnrdJR_SW4/s1600/polpette+di+legumi+e+patate+arrosto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFkoiDQw84LchyphenhyphenEDLs7rfK8mBSeE7LEk3s2crrNvZjlNyuMBzIFrXqYdjp8eJvvdOCUXKk6e9tbF1vMKdaINn2olcpXHX-Tdv8oWtZZj8LgRqlYlWmF2pErf2b-wWM3zoFwnrdJR_SW4/s640/polpette+di+legumi+e+patate+arrosto.jpg" width="426" /></a></div>
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<b>Le polpette vegetariane di ceci e lenticchie </b>sono delle polpette sane e gustose, una valida alternativa alle solite polpette di carne.</div>
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Sto mangiando sempre meno carne, una o due volte al mese, e non ne sento affatto la mancanza :-) sto quindi cucinando più legumi per avere un apporto maggiore di proteine, devo dire la verità non amo molto i legumi ma ho scoperto che cuocendoli in questi modo cioè a <b>polpette</b> ne mangerei a badilate! <b>Le polpette vegetariane di ceci e lenticchie </b>sono davvero gustosissime, il segreto per ottenerle <b>perfette</b> e morbide al cuore è aggiungere poco pan grattato alla volta, aspettare che assorba i liquidi e solamente in quel caso se necessario aggiungerne altro.</div>
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<b>Le polpette vegetariane di ceci e lenticchie </b>sono un ottimo modo per far mangiare i <b>legumi</b> ai vostri bambini vedrete adoreranno queste polpette.</div>
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Per un risultato super top cuocetele nella '<a href="http://www.giulianadicuore.it/search/label/pentola%20fornetto?max-results=9">pentola fornetto</a>' per averle croccanti fuori e morbide dentro ma se preferite potete cuocere le polpette vegetariani sia in padella con un filo di olio che in forno.</div>
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Ho usato la pentola fornetto da 28 cm.</div>
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<i>ingredienti per 8 polpette vegetariane</i></div>
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240 di lenticchie già lesse e sgocciolate</div>
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240 gr di ceci già lessi e sgocciolati</div>
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2 uova</div>
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2 cucchiai di grana</div>
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1 cucchiaio di pecorino</div>
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pan grattato qb</div>
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pepe, sale e olio</div>
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<li style="text-align: justify;">passate nel mix i ceci e le lenticchie sgocciolate dal liquido di cottura assieme alle uova e riducete il composto in purea.</li>
<li>trasferite la purea in una terrina e aggiungete il grana e il pecorino assieme a due cucchiai rasi di pan grattato, mescolate bene e aspettate qualche minuto affinchè il tutto si amalgami bene e il pan grattato assorba i liquidi.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3HIEInimqZl5DrVzgvJ515imt6hiQvENR9TnOt9ZqvXn3eheq6xbNhMULowqdqLTDba-mPLJntNM2fuKxoQ_lYwZfg1nHqt7CJvQsQDueEmGJue0RbEDG6_0qPJsKwSdNjThry_z0DRU/s1600/polpette+di+legumi+e+patate+arrosto.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3HIEInimqZl5DrVzgvJ515imt6hiQvENR9TnOt9ZqvXn3eheq6xbNhMULowqdqLTDba-mPLJntNM2fuKxoQ_lYwZfg1nHqt7CJvQsQDueEmGJue0RbEDG6_0qPJsKwSdNjThry_z0DRU/s640/polpette+di+legumi+e+patate+arrosto.2.jpg" width="426" /></a></div>
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<li style="text-align: justify;">Il composto deve presentarsi compatto e malleabile.</li>
<li style="text-align: justify;">Mettete del pan grattato in una ciotolina, foderate con della carta forno la <b>pentola fornetto versilia </b>o la placca del forno.</li>
<li style="text-align: justify;">Prelevate la giusta quantità di composto con un cucchiaio e formate delle polpette, passate velocemente nel pan grattato e disponetele nella pentola.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbWS958Ei39GJmJPTX_sERMK_XZMKM4tvqzTv0ZpBxCV-o-EthwHSfZXQYjCJfAh67saa39ez1xGNXomsSRmP-HdXkmlaN0f5G0WX-GYuA8hsc3BbB-RS2pXzPpEGacm0k9AABCvRcZvk/s1600/polpette+di+legumi+e+patate+arrosto.3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbWS958Ei39GJmJPTX_sERMK_XZMKM4tvqzTv0ZpBxCV-o-EthwHSfZXQYjCJfAh67saa39ez1xGNXomsSRmP-HdXkmlaN0f5G0WX-GYuA8hsc3BbB-RS2pXzPpEGacm0k9AABCvRcZvk/s640/polpette+di+legumi+e+patate+arrosto.3.jpg" width="426" /></a></div>
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<li>Proseguite così fino a terminare gli ingredienti.</li>
<li>Salate leggermente la superficie e irrorate di olio.</li>
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<li style="text-align: justify;">Sistemate lo spargi fiamma sul fuoco piccolo, quello del caffè e accendete la fiamma a media intensità.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Collocate la pentola sopra lo spargi fiamma e chiudete con l'apposito coperchio in dotazione della pentola.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Lasciate cuocere così per circa 30 minuti.</li>
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Se assieme alle polpette vegetariane vuoi cuocere delle patate morbide dentro e croccanti fuori in pochissimo tempo ti aspetto domani per la ricetta :-)</div>
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<link>http://giuliana-dicuore.blogspot.com/2016/11/polpette-vegetariane-di-ceci-e.html</link>
<author>noreply@blogger.com (Giulianadicuore)</author>
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<guid isPermaLink="false">tag:blogger.com,1999:blog-8206979924452299239.post-8714876628890994987</guid>
<pubDate>Fri, 25 Nov 2016 09:18:00 +0000</pubDate>
<atom:updated>2016-11-25T10:59:44.183+01:00</atom:updated>
<category domain="http://www.blogger.com/atom/ns#">fornetto della nonna</category>
<category domain="http://www.blogger.com/atom/ns#">pentola fornetto</category>
<category domain="http://www.blogger.com/atom/ns#">ricette salate</category>
<category domain="http://www.blogger.com/atom/ns#">versilia</category>
<title>Broccoletti siciliani, cavolfiore e cavoletti di bruxelles saporiti in pentola fornetto versilia</title>
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Oggi vi propongo un contorno veramente buono, un modo un po' diverso dal solito per mangiare o per far mangiare ai bambini questa verdura :-) <b>broccoletti siciliani, cavolfiore e cavoletti di bruxelles saporiti in pentola fornetto versilia </b>croccanti, saporiti e golosi piaceranno a grandi e piccolini!</div>
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Da quando ho scoperto che cuocendo poco i <b>broccoli lasciandoli croccanti </b>sono nettamente più buoni ho cominciato a consumarli più spesso! E si perchè in effetti non li ho mai amati, un po' per l'odore che rilasciano in cottura e un po' perchè li ho sempre considerati una delle verdure più sciocche.. </div>
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Dovete provare a cuocerli al vapore, gli odori sono nettamente inferiori e cuocendoli per pochi minuti e lasciandoli croccanti li amerete. Se poi volete dei <b>broccoletti siciliani, cavolfiore e cavoletti di bruxelles saporiti </b>e golosissimi <b>senza friggerli</b> grazie alla panatura super golosa, seguite questa ricetta e vedrete che otterrete un contorno goloso e sano che tutti ameranno in famiglia.</div>
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Io come al solito li ho cotti nella <b><a href="http://www.giulianadicuore.it/search/label/pentola%20fornetto?max-results=9">pentola fornetto versilia</a> </b>da 28 cm ma se preferite potete cuocere in forno a 180 gradi fino a doratura.</div>
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<i>ingredienti per 4 persone</i></div>
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1 piccolo cavolfiore</div>
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1 ceppo di broccolo siciliano</div>
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1 confezione di cavolini di bruxelles</div>
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<i>per la panatura</i></div>
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4 cucchiai di pan grattato</div>
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2 di grana </div>
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1 di pecorino</div>
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1 cucchiaino di curry</div>
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1 rametto di timo</div>
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sale e olio qb</div>
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<li style="text-align: justify;">Pulite e tagliate il broccolo e il cavolfiore ricavando tanti piccoli alberelli, private i cavoletti delle prime due foglioline esterne e se sono particolarmente grandi tagliateli a metà. Lavate le le verdure in abbondante acqua. </li>
<li style="text-align: justify;"> Disponete le verdure per la cottura a vapore, mettete due o tre dita acqua in una pentola capace e inserite al suo interno il cola pasta, chiudete con il coperchio e lasciate cuocere a fuoco dolce per massimo 8 minuti.</li>
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<li>Unite gli ingredienti tranne il sale e l'olio in una ciotola e mescolate bene.</li>
<li>Foderate la pentola fornetto o una teglia con della carta forno.</li>
<li>Passate le verdure nel composto roteandole per far aderire il composto pressando leggermente.</li>
<li>Mettete gli alberelli di verdura impanati nella pentola mano a mano che li preparate, potete anche soprapporli sarà poi necessario però girarli durante la cottura almeno una volta.</li>
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<li style="text-align: justify;">Salate leggermente e irrorate di olio ma con parsimonia</li>
<li style="text-align: justify;">Sistemate lo spargi fiamma sul fuoco piccolo, quello del caffè e accendete la fiamma a media potenza.</li>
<li style="text-align: justify;">Collocate la pentola sopra lo spargi fiamma e chiudete con l'apposito coperchio in dotazione della pentola.</li>
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<li>Cuocete per circa 40 minuti o fino a doratura.</li>
<li><b style="text-align: justify;">n.b</b><span style="text-align: justify;">. è meglio inserire i cavolini di bruxelles a pochi minuti dalla fine della cottura per evitare che si asciughino eccessivamente.</span></li>
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Questo contorno di <b>broccoletti siciliani, cavolfiore e cavoletti di bruxelles saporiti in pentola fornetto versilia </b>è ottimo da servire caldo.</div>
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<span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px;">Se non sai cosa è la </span><b style="background-color: white; color: #555555; font-family: Lato; font-size: 14.3px;">pentola fornetto versilia, </b><span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px;">come si usa, dove comprarla guarda </span><a href="https://giuliana-dicuore.blogspot.it/2015/04/domande-frequenti-sulla-pentola.html" style="background-color: white; color: #e5d0cd; font-family: Lato; font-size: 14.3px; margin: 0px !important; max-width: 100%; text-decoration: none; transition: all 0.25s ease-out;">QUESTO </a><span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px;">post con tutte le FAQ che la riguardano.</span></div>
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Se la pentola fornetto versilia ti ha incuriosita puoi trovare dei link qui a lato di affiliazione su Amazon per darci un occhiata :-)</div>
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<pubDate>Tue, 22 Nov 2016 08:05:00 +0000</pubDate>
<atom:updated>2016-11-23T11:35:43.036+01:00</atom:updated>
<category domain="http://www.blogger.com/atom/ns#">dolcezze</category>
<category domain="http://www.blogger.com/atom/ns#">fornetto della nonna</category>
<category domain="http://www.blogger.com/atom/ns#">pentola fornetto</category>
<category domain="http://www.blogger.com/atom/ns#">versilia</category>
<title>torta al succo di arance e yogurt greco in pentola fornetto versilia</title>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJHaeBUSWLV1sv_JfwpfAVo6RstKGijhJ5qvcwe80r29unG2jnxemUfxryWwjDKzZTQU8Zg4fFk5OYlcW6RrSGMRpRMTT3fFLuwyfwEeogpUgs7IdtPUPPVryBHp6giGeh5hl3tPdjO2c/s1600/torta+arance+e+yogurt+greco.8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJHaeBUSWLV1sv_JfwpfAVo6RstKGijhJ5qvcwe80r29unG2jnxemUfxryWwjDKzZTQU8Zg4fFk5OYlcW6RrSGMRpRMTT3fFLuwyfwEeogpUgs7IdtPUPPVryBHp6giGeh5hl3tPdjO2c/s640/torta+arance+e+yogurt+greco.8.jpg" width="426" /></a></div>
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La<b> torta al succo d'arancia e yogurt</b> <b>greco</b> è una torta profumata e umida grazie allo sciroppo di arance che si siringa al suo interno ma leggera grazie allo yogurt.</div>
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La<b> torta al succo di arancia e yogurt greco </b>ha una consistenza sostenuta, un profumo e un sapore persistente, umida e golosa, </div>
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Il segreto per ottenere questa <b>torta perfetta</b> è lavorare bene le uova in modo tale che incamerino aria e la torta potrà crescere al tal punto da accogliere generosamente lo sciroppo, per questo usate solo uova a temperatura ambiente e possibilmente bio come le arance. Inoltre la presenza di una consistente quantità di yogurt favorisce la diminuzione dei grassi a favore del sapore.</div>
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Un'altra cosa importantissima è la cottura, lasciate cuocere lentamente, non dovete avere fretta, accendete il fuoco al minimo e otterrete una<b> torta perfetta e soffice</b> che rimarrà così per molti giorni!</div>
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Se amate le arance non potete non farla, amerete ogni fetta, assaporatela assieme ad un te o al caffè e cuocetela come ho fatto io nella '<b>pentola fornetto versilia</b>' per un risultato super top!</div>
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Cottura in <b>pentola fornetto da 24 cm.</b></div>
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Naturalmente se non avete la pentola fornetto potete cuocere la <b>torta al succo di arancia e yogurt greco </b>in forno a 170 gradi fino a doratura :-) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzDxUYqHDrGXasATs6xdaKcFHL6Zto_yv5si3ElZdzky-NRM9vfRIkT33dtruI_ywcX01-TjY28IM6tjys_Slw2fMb5fR2jUum6t2jiApZh78FsyoTrk_6BLwYKKgcEUY46oK54uneVR0/s1600/torta+arance+e+yogurt+greco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzDxUYqHDrGXasATs6xdaKcFHL6Zto_yv5si3ElZdzky-NRM9vfRIkT33dtruI_ywcX01-TjY28IM6tjys_Slw2fMb5fR2jUum6t2jiApZh78FsyoTrk_6BLwYKKgcEUY46oK54uneVR0/s640/torta+arance+e+yogurt+greco.jpg" width="426" /></a></div>
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<i>ingredienti</i></div>
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300 gr di farina per dolci</div>
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150 gr di fecola</div>
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280 gr di zucchero</div>
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4 uova</div>
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250 gr di yogurt greco</div>
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80 gr di olio di semi</div>
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120 gr di spremuta di arance </div>
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la scorsa di 2 arance e 1 limone</div>
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1 presa di sale</div>
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1 cucchiaino di vaniglia</div>
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1 bustina di lievito</div>
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<i>per lo sciroppo</i></div>
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il succo di un arancia e mezzo limone</div>
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50 gr di zucchero</div>
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<i>per la glassa</i></div>
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125 gr di zucchero a velo</div>
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il succo di mezzo limone</div>
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<li style="text-align: justify;"><span style="color: #555555; font-family: "lato";"><span style="font-size: 14.3px;">Separate i tuorli dagli albumi e montate questi ultimi a neve fermissima con l'aiuto delle fruste elettriche.</span></span></li>
<li style="text-align: justify;"><span style="color: #555555; font-family: "lato";"><span style="font-size: 14.3px;">Disponete i tuorli in una terrina dai bordi alti aggiungete lo zucchero e con le fruste elettriche montate bene il composto.</span></span></li>
<li style="text-align: justify;"><span style="color: #555555; font-family: "lato";"><span style="font-size: 14.3px;">Inserite poi i liquidi ed amalgamate.</span></span></li>
<li style="text-align: justify;"><span style="color: #555555; font-family: "lato";"><span style="font-size: 14.3px;">Aggiungete in più riprese anche le farine setacciate con il lievito, aiutatevi con le fruste elettriche ed amalgamate bene il tutto.</span></span></li>
<li style="text-align: justify;">Unite al composto le scorse dell'arancia e del limone, il sale e la vaniglia, miscelate nuovamente.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgByu6LjP6kPupnwW68tJGXM1XCaQgZNEXbllqNaj24gFSoBpoLS6zldrllkKRfEcdBNzOfIDHVcUqV-8p8VobtQ5wbqqVCqBBymqNJPa61BWkRHQ0avI0QTlEUncKgt_jrdnX8bHCbA1g/s1600/torta+arance+e+yogurt+greco.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgByu6LjP6kPupnwW68tJGXM1XCaQgZNEXbllqNaj24gFSoBpoLS6zldrllkKRfEcdBNzOfIDHVcUqV-8p8VobtQ5wbqqVCqBBymqNJPa61BWkRHQ0avI0QTlEUncKgt_jrdnX8bHCbA1g/s640/torta+arance+e+yogurt+greco.10.jpg" width="640" /></a></div>
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<li>Incorporate infine gli albumi con una spatola, fatela lavorare dall'alto verso il basso con movimenti circolari e delicati per non smontare la massa.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkp0hGPwAPtbSbYYnMxA4qNXoUrEZiHWk-UoxHKlssNHgAwJ79cBAiquLx1YXakQOMd2MXK1lwnz7cMVd0166phJrBnMzYSyxPrpKw15c5bUHMWAjhsa4NpoZu6Dq_mrV6-9owXoRsIAc/s1600/torta+arance+e+yogurt+greco.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkp0hGPwAPtbSbYYnMxA4qNXoUrEZiHWk-UoxHKlssNHgAwJ79cBAiquLx1YXakQOMd2MXK1lwnz7cMVd0166phJrBnMzYSyxPrpKw15c5bUHMWAjhsa4NpoZu6Dq_mrV6-9owXoRsIAc/s640/torta+arance+e+yogurt+greco.12.jpg" width="640" /></a></div>
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<li style="text-align: justify;"><span style="text-align: center;">Sistemate lo spargi fiamma sul fuoco piccolo, quello del caffè e accendete la fiamma al minimo.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Collocate la pentola sopra lo spargi fiamma e chiudete con l'apposito coperchio in dotazione della pentola.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Lasciate cuocere così per circa 1 ora 10 minuti non aprendo mai il coperchio per almeno i primi 50 minuti.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Potete controllare la cottura attraverso i fori del coperchio con uno spaghetto :-)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Lasciate raffreddare completamente la torta all'interno della pentola.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-hou5MRuwPjGEZVLUL4YcdFJz0y8jBZJmVfdbd5B5iwGvZsAfTh7Oh0xnl9yDWBZcnPoYmfC0DO4ThcK27OyLJd0O047xEAmu63W0UsOTcNnnybaH6qDMXySm-630vLGC4bphmLqD68/s1600/torta+arance+e+yogurt+greco.11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-hou5MRuwPjGEZVLUL4YcdFJz0y8jBZJmVfdbd5B5iwGvZsAfTh7Oh0xnl9yDWBZcnPoYmfC0DO4ThcK27OyLJd0O047xEAmu63W0UsOTcNnnybaH6qDMXySm-630vLGC4bphmLqD68/s640/torta+arance+e+yogurt+greco.11.jpg" width="640" /></a></div>
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<li>Preparate lo sciroppo spremendo l'arancia e il limone, filtratene il succo.</li>
<li>Versate il succo in un pentolino assieme allo zucchero (io ho usato lo zucchero a velo come si vede nella foto ma non è necessario, potete usare sia lo zucchero semolato che quello di canna) e lasciatelo bollire lentamente per due o tre minuti.</li>
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<li>Con l'aiuto di una siringa senza ago siringate la torta sulla parte superiore ed inferiore.</li>
<li>Preparate la glassa sciogliendo lo zucchero a velo con qualche goccia di limone, mescolate bene e con l'aiuto di una spatola distribuitela sulla sommità della torta.</li>
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Ringrazio la super bravissima Enrica per avermi ispirata con <a href="http://www.chiarapassion.com/2015/05/torta-al-limone-glassata.html">questo</a> suo post e vi invito a visitare il suo bellissimo blog.<br />
<span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px; text-align: justify;">Se non sai cosa è la </span><b style="background-color: white; color: #555555; font-family: Lato; font-size: 14.3px; text-align: justify;">pentola fornetto versilia, </b><span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px; text-align: justify;">come si usa, dove comprarla guarda </span><a href="https://giuliana-dicuore.blogspot.it/2015/04/domande-frequenti-sulla-pentola.html" style="background-color: white; color: #e5d0cd; font-family: Lato; font-size: 14.3px; margin: 0px !important; max-width: 100%; text-align: justify; text-decoration: none; transition: all 0.25s ease-out;">QUESTO </a><span style="background-color: white; color: #555555; font-family: "lato"; font-size: 14.3px; text-align: justify;">post con tutte le FAQ che la riguardano.</span><br />
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Se la pentola fornetto versilia ti ha incuriosita puoi trovare dei link qui a lato di affiliazione su Amazon per darci un occhiata :-)</div>
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Se vuoi puoi trovarmi anche su facebook sulla mia paginetta '<a href="https://www.facebook.com/giuliana.dicuore/" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration: none; transition: all 0.25s ease-out;">di cuore</a>' o su instagram come '<a href="https://www.instagram.com/giulianadicuore/" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration: none; transition: all 0.25s ease-out;">giuianadicuore'</a> a presto con una nuova ricetta!</div>
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<link>http://giuliana-dicuore.blogspot.com/2016/11/torta-al-succo-di-arance-e-yogurt-greco.html</link>
<author>noreply@blogger.com (Giulianadicuore)</author>
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<guid isPermaLink="false">tag:blogger.com,1999:blog-8206979924452299239.post-2949637755273030248</guid>
<pubDate>Thu, 17 Nov 2016 10:16:00 +0000</pubDate>
<atom:updated>2016-11-17T19:18:58.939+01:00</atom:updated>
<category domain="http://www.blogger.com/atom/ns#">cioccolata</category>
<category domain="http://www.blogger.com/atom/ns#">fornetto della nonna</category>
<category domain="http://www.blogger.com/atom/ns#">lievitati</category>
<category domain="http://www.blogger.com/atom/ns#">pentola fornetto</category>
<category domain="http://www.blogger.com/atom/ns#">versilia</category>
<category domain="http://www.blogger.com/atom/ns#">zucca</category>
<title>angelica alla zucca e nutella a lenta maturazione</title>
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<b>L'angelica alla zucca e nutella </b>è un lievitato dolce dalla consistenza super sofficissima grazie alla zucca e molto golosa grazie alla nutella, ottimo per accompagnare un te o un caffe.</div>
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Ho voluto provare una lunga lievitazione; ho cioè fatto <b>maturare lentamente l'impasto </b>aggiungendo al suo interno solamente 2 gr di lievito di birra!</div>
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Ma cosa è un lievitato?</div>
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Il lievitato è un prodotto, dolce o salato, che deve lievitare appunto prima di cuocere, cioè deve aumentare di volume grazie al lievito di birra. Il lievitato crudo si presenta come un impasto sodo e malleabile.</div>
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In base alla quantità di lievito di birra inserito all'interno dell'impasto i tempi di lievitazioni possono variare da poche ore a 24 o addirittura 48 ore.</div>
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Per <b>l'angelica alla zucca e nutella </b>ho provato per la prima volta una lenta maturazione, con 2 gr di lievito e un riposo in frigo per la notte. </div>
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Questo metodo ha diversi aspetti positivi; </div>
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<li>un prodotto ottimo e molto soffice.</li>
<li>la possibilità di gestire il lievitato facilmente.</li>
<li>diminuire la quantità di lievito.</li>
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Ringrazio <a href="http://www.menta-e-rosmarino.ifood.it/">Michela</a> per avermi fatto scoprire questo tipo di lavorazione, amo la sua competenza e la sua passione per i lievitati!</div>
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Con questo tipo di preparazione non avete scuse, il tempo lo gestite voi non è più il lievitato a gestire noi 😊😀😏 .</div>
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Per un risultato super top cuocete <b>l'angelica alla zucca e nutella</b> nella <a href="http://www.giulianadicuore.it/search/label/pentola%20fornetto?max-results=9">pentola fornetto</a> io ho usato quella da 28 cm per le piccoline monodose e quella da 24 per la grande che ho ottenuto con metà impasto. <br />
Se preferite però potete fare un unica grande angelica o ottenerne 8 piccole.</div>
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<i>ingredienti</i></div>
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250 gr di farina manitoba</div>
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250 gr di farina 00</div>
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2 gr di lievito<br />
2 uova</div>
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<span style="background-color: white; color: #767676; font-family: "source sans pro" , sans-serif; font-size: 14px;">50 g5 di zucchero di canna integrale</span><br />
<span style="background-color: white; color: #767676; font-family: "source sans pro" , sans-serif; font-size: 14px;">5 gr di sale</span><br />
<span style="background-color: white; color: #767676; font-family: "source sans pro" , sans-serif; font-size: 14px;">60 gr di latte a temperatura ambiente</span><br />
<span style="background-color: white; color: #767676; font-family: "source sans pro" , sans-serif; font-size: 14px;">165 gr di zucca cotta al vapore</span><br />
<span style="background-color: white; color: #767676; font-family: "source sans pro" , sans-serif; font-size: 14px;">70 gr di burro freddo</span></div>
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<span style="background-color: white; color: #767676; font-family: "source sans pro" , sans-serif; font-size: 14px;">nutella qb</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj55UY7u3478T6YbpR-IMbI-ZwVbzV2dX-O9vWoH_PdK6wvl4m8O55jIeWRXsvcZp6SNfN3OuRkNume1KmeCvImMpCfBvl4UeeIE6QEzx5apRwquNILqYgChOo1hWQpqvoYMbEvkaNbER4/s1600/brioche+alla+zucca.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj55UY7u3478T6YbpR-IMbI-ZwVbzV2dX-O9vWoH_PdK6wvl4m8O55jIeWRXsvcZp6SNfN3OuRkNume1KmeCvImMpCfBvl4UeeIE6QEzx5apRwquNILqYgChOo1hWQpqvoYMbEvkaNbER4/s640/brioche+alla+zucca.jpg" width="426" /></a></div>
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<b>[impasto da preparare la sera]</b></div>
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<li style="text-align: justify;">riducete in purea la zucca assieme al latte</li>
<li style="text-align: justify;">sciogliete il lievito di birra in poco latte preso dal totale</li>
<li style="text-align: justify;">disponete tutti gli ingredienti in una ciotola dai borda alti e grattugiate il burro freddo.</li>
<li style="text-align: justify;">Con le fruste a spirale o con un robot lavorate il composto fino a formare un impasto sufficientemente sodo e lavorabile, circa 15 minuti di lavorazione.</li>
<li style="text-align: justify;">Rovesciate l'impasto su di un piano da lavoro infarinato e continuate a lavorare per qualche minuto a mano.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf2Ef01RDULxAu0FUjR-da4XzTshWDDegjHs2teiBsf23C2AxkZiiHQ9Jytoe_DMgkuKmfswk21BHNAUyUpCA4q0mLoRpt00W0O-BKJSrwvLLz6eE5gL-TtYPHSysXQb45q-2Y_TZKXvU/s1600/brioche+alla+zucca.3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf2Ef01RDULxAu0FUjR-da4XzTshWDDegjHs2teiBsf23C2AxkZiiHQ9Jytoe_DMgkuKmfswk21BHNAUyUpCA4q0mLoRpt00W0O-BKJSrwvLLz6eE5gL-TtYPHSysXQb45q-2Y_TZKXvU/s640/brioche+alla+zucca.3.jpg" width="640" /></a></div>
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<li style="text-align: justify;">Disponete l'impasto in una ciotola infarinata e copritelo con un foglio di pellicola a contatto.</li>
<li style="text-align: justify;">Lasciate lievitare per tre ore a temperatura ambiente e poi trasferitelo in frigo a maturare per tutta la notte.</li>
<li style="text-align: justify;">La mattina tirate fuori l'impasto e lasciatelo lievitare fino al raddoppio, potete velocizzare l'operazione lasciando la ciotola vicino ad una fonte di calore o dentro il forno con la luce accesa.</li>
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<li>Imburrate e infarinate la pentola fornetto.</li>
<li>Infarinate un piano da lavoro e rovesciateci sopra l'impasto, sgonfiatelo delicatamente e lavoratelo velocemente.</li>
<li>Dividete l'impasto a metà se volete ottenere diverse misure ( in otto se volete formare delle piccole angeliche) altrimenti stendete tutto l'impasto in un rettangolo.</li>
<li>Spalmate la superficie con della nutella.</li>
<li>Arrotolate per il senso della lunghezza e formate un cilindro.</li>
<li>Con un coltello affilato dividete a metà per il senso della lunghezza il cilindro lasciando uno o due centimetri interi.</li>
<li>Arrotolate le due parti fra loro.</li>
<li>Spostate l'angelica così formata nella pentola ricongiungendo le stremità</li>
<li>Lasciate lievitare per la seconda volta.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKSfrlYrrbZ5OM6CIYrveSWcjXqNfNvNhIu9aUeQUNTIymjQKFFHVqU9I77XlNL4pu_2P3_y2DsnSSFUuIV8IXyiJeacONDB446B_ulYubJcfV_Ek8OifrGsHfzRq0Y1iECdR3LS8gmow/s1600/brioche+alla+zucca+e+nutella.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKSfrlYrrbZ5OM6CIYrveSWcjXqNfNvNhIu9aUeQUNTIymjQKFFHVqU9I77XlNL4pu_2P3_y2DsnSSFUuIV8IXyiJeacONDB446B_ulYubJcfV_Ek8OifrGsHfzRq0Y1iECdR3LS8gmow/s640/brioche+alla+zucca+e+nutella.10.jpg" width="640" /></a></div>
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<li>Al raddoppio che può richiedere diverse ore o tutta la mattinata (dipende dalla temperatura esterna) spennellate la superficie con del latte</li>
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<li>Sistemate lo spargi fiamma sul fuoco piccolo, quello del caffè e poi collocateci la pentola sopra avendo l'accortezza di centrare bene il tutto.</li>
<li>Chiudete con l'apposito coperchio e lasciate cuocere a fiamma bassa per circa 50 minuti o fino a perfetta doratura.</li>
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Se non sapete cosa è la<b> pentola fornetto versilia </b>vi invito a leggere <a href="http://www.giulianadicuore.it/2015/04/domande-frequenti-sulla-pentola.html" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration: none; transition: all 0.25s ease-out;">QUESTO</a> post con tutte le FAQ, su come usarla per cuocere al meglio e dove trovarla 😊 </div>
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Ringrazio <a href="http://www.colcavolo.it/">Nicol</a> scrittrice del blog 'Col cavolo' per la <a href="http://www.colcavolo.it/treccia-di-pan-brioche-alla-zucca-con-crema-di-cioccolato-e-nocciole/">ricetta</a>, se non la conoscete andate a leggere il suo bellissimo blog e se desiderate cuocere in forno per le sue indicazioni.</div>
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<link>http://giuliana-dicuore.blogspot.com/2016/11/angelica-alla-zucca-e-nutella-lenta.html</link>
<author>noreply@blogger.com (Giulianadicuore)</author>
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<guid isPermaLink="false">tag:blogger.com,1999:blog-8206979924452299239.post-7590856294303155249</guid>
<pubDate>Tue, 15 Nov 2016 09:11:00 +0000</pubDate>
<atom:updated>2016-11-15T13:27:36.583+01:00</atom:updated>
<category domain="http://www.blogger.com/atom/ns#">fornetto della nonna</category>
<category domain="http://www.blogger.com/atom/ns#">muffin</category>
<category domain="http://www.blogger.com/atom/ns#">pentola fornetto</category>
<category domain="http://www.blogger.com/atom/ns#">ricotta</category>
<category domain="http://www.blogger.com/atom/ns#">versilia</category>
<title>muffin ricotta e gocce di cioccolata nella pentola fornetto versilia</title>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_x9oq0qS1xV6KztJ-9s6IeUrHpsNlyOIuUJ6baA3tFRhNuhIgO5DMFwCvlnkTufeZgXMhyphenhyphendgEnsGUCB8pjcf_576Ms5SsWC3ojr6pTAEwHToAinNWhTR2-EdaX8s7l1S1bprh5TPeTug/s1600/muffin+ricotta+e+gocce+di+cioccolato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_x9oq0qS1xV6KztJ-9s6IeUrHpsNlyOIuUJ6baA3tFRhNuhIgO5DMFwCvlnkTufeZgXMhyphenhyphendgEnsGUCB8pjcf_576Ms5SsWC3ojr6pTAEwHToAinNWhTR2-EdaX8s7l1S1bprh5TPeTug/s640/muffin+ricotta+e+gocce+di+cioccolato.jpg" width="426" /></a></div>
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I <b>muffin alla ricotta con gocce di cioccolato </b>sono dei dolci mono porzione dalla consistenza morbidissima che si scioglie in bocca grazie alla ricotta, dal sapore genuino adatti ad essere consumati per la colazione ma anche per il te o il caffè del pomeriggio.</div>
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La consistenza di questi muffin vi sorprenderà, si sciolgono letteralmente in bocca grazie alla ricotta che dona morbidezza e profumo, le gocce di cioccolato regalano la parte croccante e persistente rendendoli squisiti. </div>
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Provate questi<b> muffin alla ricotta con gocce di cioccolato</b> anche perchè hanno pochissimi grassi e in più sono facilissimi da realizzare dovrete solo mescolare tutti gli ingredienti assieme per 1-2 minuti e poi cuocerli negli appositi pirottini di carta. Per la cottura di questi <b>muffin </b>ho preferito come al solito la mia <a href="http://www.giulianadicuore.it/search/label/pentola%20fornetto?max-results=9">'pentola fornetto'</a> da 28 cm con cui preferisco cuocere appunto le mono porzioni senza dover accendere il forno.</div>
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Se non sapete cosa è la<b> pentola fornetto versilia </b>vi invito a leggere <a href="http://www.giulianadicuore.it/2015/04/domande-frequenti-sulla-pentola.html">QUESTO</a> post con tutte le FAQ, su come usarla per cuocere al meglio e dove trovarla 😊 </div>
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<i>ingredienti per 6 muffin</i></div>
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1 uovo</div>
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120 gr di ricotta</div>
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60 gr di olio di semi</div>
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250 gr di farina 00</div>
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100 gr di latte</div>
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80 gr di zucchero semolato</div>
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1 cucchiaino di bicarbonato</div>
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1 cucchiaino di lievito</div>
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60 gr di gocce di cioccolato congelate</div>
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1 cucchiaino di vaniglia</div>
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<li>Disponete tutti gli ingredienti pesati in una ciotola.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gqYIsMpSu5i19SYLzPD0_mokmtcDjK_yz1N0Ucj781A922MUInaq6HYQZsZ6YqgBCRK4kY4jTxIkwm1s0JZDQt4RhG-OMJWGRRRHWnpAdSCRqXuoJTUsUywOuawabPjzjvKD-la3jJw/s1600/muffin+ricotta+e+gocce+di+cioccolato10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="461" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gqYIsMpSu5i19SYLzPD0_mokmtcDjK_yz1N0Ucj781A922MUInaq6HYQZsZ6YqgBCRK4kY4jTxIkwm1s0JZDQt4RhG-OMJWGRRRHWnpAdSCRqXuoJTUsUywOuawabPjzjvKD-la3jJw/s640/muffin+ricotta+e+gocce+di+cioccolato10.jpg" width="640" /></a></div>
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<li>Con l'aiuto delle fruste elettriche lavorate il composto per uno o due minuti fino a renderlo omogeneo e privo di grumi.</li>
<li>Aggiungete le gocce di cioccolato, lasciandone un poco per la decorazione, e mescolate di nuovo.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGlChbl6OwpAO0acBUM2-wg2cic_Odp3h6aIUfwi1E_Mh5RZ2En-8JtcsFqnyOt4FEXQFmZ3d9I2V7ysg_pD516kwLQgvUs3kWHxo79b1fOHLeO-zkC5cZOqS_gwVisjdV0g27TcEpuxw/s1600/muffin+ricotta+e+gocce+di+cioccolato9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGlChbl6OwpAO0acBUM2-wg2cic_Odp3h6aIUfwi1E_Mh5RZ2En-8JtcsFqnyOt4FEXQFmZ3d9I2V7ysg_pD516kwLQgvUs3kWHxo79b1fOHLeO-zkC5cZOqS_gwVisjdV0g27TcEpuxw/s640/muffin+ricotta+e+gocce+di+cioccolato9.jpg" width="640" /></a></div>
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<li>Preparate i pirottini di carta che andranno messi dentro a quelli di alluminio del tipo usa e getta per dargli maggiore stabilità.</li>
<li>Distribuite il composto nei pirottini e sistemateci sopra le rimanenti gocce di cioccolato.</li>
<li>Spostate i pirottini all'interno della pentola.</li>
<li>All'interno della pentola ho messo i stecchi del gelato per livellare il solco dello spargi fiamma.</li>
<li>Sistemate lo spargi fiamma sul fuoco piccolo, quello del caffè e poi collocateci la pentola sopra avendo l'accortezza di centrare bene il tutto.</li>
<li>Chiudete con l'apposito coperchio e lasciate cuocere a fiamma medio bassa per circa 50 minuti o fino a perfetta doratura.</li>
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Perchè accendere il forno quando potete <b>risparmiare </b>e mangiare un prodotto nettamente migliore?? 😙 </div>
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Se la pentola fornetto versilia ti ha incuriosita puoi trovare dei link qui a lato di affiliazione su Amazon per darci un occhiata :-)</div>
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Se vuoi puoi trovarmi anche su facebook sulla mia paginetta '<a href="https://www.facebook.com/giuliana.dicuore/" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration: none; transition: all 0.25s ease-out;">di cuore</a>' o su instagram come '<a href="https://www.instagram.com/giulianadicuore/" style="color: #e5d0cd; margin: 0px !important; max-width: 100%; text-decoration: none; transition: all 0.25s ease-out;">giuianadicuore'</a> a presto con una nuova ricetta!</div>
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<link>http://giuliana-dicuore.blogspot.com/2016/11/muffin-ricotta-e-gocce-di-cioccolata.html</link>
<author>noreply@blogger.com (Giulianadicuore)</author>
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<guid isPermaLink="false">tag:blogger.com,1999:blog-8206979924452299239.post-5489797051536055077</guid>
<pubDate>Tue, 08 Nov 2016 08:58:00 +0000</pubDate>
<atom:updated>2016-11-08T23:00:27.991+01:00</atom:updated>
<category domain="http://www.blogger.com/atom/ns#">dolcezze</category>
<category domain="http://www.blogger.com/atom/ns#">fornetto della nonna</category>
<category domain="http://www.blogger.com/atom/ns#">pentola fornetto</category>
<category domain="http://www.blogger.com/atom/ns#">versilia</category>
<title>torta di mele a strati nella pentola fornetto versilia</title>
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La <b>torta di mele a strati </b>è un dolce buonissimo, particolarmente umido e profumato grazie alle mele che al suo interno sprigionano il loro succo.</div>
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La particolarità di questa torta è che le mele vengono aggiungete al suo interno a strati, questo fa si che la distribuzione sia omogenea e non appesantisca la torta. Le mele devono essere tagliate sottilissime con la mandolina e condite con cannella e zucchero di canna, molte fette in cottura si scioglieranno mescolandosi agli altri ingredienti, il risultato è un <b>dolce profumato, umido e leggero</b>.</div>
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<b>La torta di mele a strati </b>è un dolce <b>semplicissimo</b> da realizzare, dovete mettere tutti gli ingredienti in una ciotola e mescolare per il tempo necessario ad amalgamare il tutto.</div>
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Procuratevi delle mele fresche, quelle scrocchiarelle e profumate e vedrete che amerete questa torta, il giorno dopo, quando i sapori si sono stabilizzati è ancora più buona.</div>
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La crema di formaggio che ho usato come top devo dire che rende il tutto particolarmente goloso, potete servirla anche come fine pasto o per un tè davvero davvero gustoso.</div>
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La ricetta originale la trovate <a href="http://www.sprinklebakes.com/2016/09/layered-apple-harvest-cake.html">QUI</a> :-)</div>
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Cottura nella mia amata '<a href="https://giuliana-dicuore.blogspot.it/search/label/pentola%20fornetto?max-results=9">pentola fornetto</a>' da 24! Se non sai cosa è la <b>pentola fornetto versilia, </b>come si usa, dove comprarla guarda <a href="https://giuliana-dicuore.blogspot.it/2015/04/domande-frequenti-sulla-pentola.html">QUESTO </a>post con tutte le FAQ che la riguardano.</div>
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Se non avete la pentola fornetto versilia potete cuocere in forno statico a 170 gradi per circa un ora in uno stampo dai bordi alti da 24 cm.</div>
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<i>ingredienti</i></div>
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360 gr di farina 00</div>
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200 gr di zucchero semolato</div>
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80 gr di zucchero di canna + 2 cucchiai per le mele</div>
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1 cucchiaino di bicarbonato</div>
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2 cucchiaini di lievito</div>
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1 presa di sale</div>
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4 uova</div>
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200 gr di olio di semi</div>
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80 gr di succo di mela senza zucchero</div>
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1 cucchiaino di vaniglia</div>
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4 mele</div>
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1 cucchiaio di cannella in polvere</div>
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1 limone</div>
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<i>per la crema al formaggio</i></div>
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180 gr di formaggio fresco spalmabile</div>
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150 gr di zucchero a velo</div>
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40 gr di noci pecan</div>
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<li>Lavate le mele, sbucciatele e tagliatele a fettine sottili con la mandolina.</li>
<li>Disponete le fettine sottili di mela in una ciotola e irroratele di limone mano a mano che le creerete per evitare l'ossidazione.</li>
<li>Una volta affettate tutte le mele conditele con due cucchiai di zucchero di canna e la cannella, mescolate bene e mettete da parte.</li>
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<li>Imburrate generosamente la pentola fornetto o lo stampo prescelto e successivamente infarinatelo.</li>
<li>Disponete tutti gli ingredienti pesati in una ciotola dai bordi alti, tranne le mele e la cannella.</li>
<li>Con l'aiuto delle fruste elettriche mescolate fino ad amalgamare il tutto.</li>
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<li>Dividete idealmente il composto in tre parti e versate la prima sul fondo della pentola già infarinata.</li>
<li>Scolate le mele dall'accesso di liquidi.</li>
<li>Sopra il composto distribuite la metà delle mele su tutta la circonferenza della pentola.</li>
<li>Versata sopra le mele la seconda parte di composto fino a coprirle completamente.</li>
<li>Disponete le mele rimanenti.</li>
<li>Per ultimo versate il rimanente composto a coprire le mele, livellate bene la superficie.</li>
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<ul>
<li>Sistemate lo spargi fiamma sul fuoco piccolo, quello del caffè e accendete la fiamma al minimo.</li>
<li>Collocate la pentola sopra lo spargi fiamma e chiudete con l'apposito coperchio in dotazione della pentola.</li>
<li>Lasciate cuocere così per circa 1 ora 30 minuti non aprendo mai il coperchio per almeno i primi 50 minuti.</li>
<li>Potete controllare la cottura attraverso i fori del coperchio con uno spaghetto :-)</li>
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<li>Lasciate raffreddare completamente la torta prima di sformarla.</li>
<li>Preparate la crema al formaggio mescolando assieme il formaggio con lo zucchero a velo. aggiungete del latte fino ad averlo della consistenza desiderata, io ho messo circa 8 cucchiai.</li>
<li>Rompete grossolanamente le noci pecan (vanno benissimo anche le noci italiane)</li>
<li>Con l'aiuto di una spatola per dolci distribuite la crema al formaggio sulla sommità della torta, aggiungete infine le noci e spolverate con della cannella in polvere.</li>
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Se la pentola fornetto versilia ti ha incuriosita puoi trovare dei link qui a lato di affiliazione su Amazon per darci un occhiata :-)</div>
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Se vuoi puoi trovarmi anche su facebook sulla mia paginetta '<a href="https://www.facebook.com/giuliana.dicuore/">di cuore</a>' o su instagram come '<a href="https://www.instagram.com/giulianadicuore/">giuianadicuore'</a> a presto con una nuova ricetta!</div>
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<link>http://giuliana-dicuore.blogspot.com/2016/11/torta-di-mele-strati-nella-pentola.html</link>
<author>noreply@blogger.com (Giulianadicuore)</author>
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<guid isPermaLink="false">tag:blogger.com,1999:blog-8206979924452299239.post-8789329220192381402</guid>
<pubDate>Thu, 03 Nov 2016 08:40:00 +0000</pubDate>
<atom:updated>2016-11-03T10:03:00.488+01:00</atom:updated>
<category domain="http://www.blogger.com/atom/ns#">dolcezze</category>
<category domain="http://www.blogger.com/atom/ns#">fornetto della nonna</category>
<category domain="http://www.blogger.com/atom/ns#">lievitati</category>
<category domain="http://www.blogger.com/atom/ns#">pentola fornetto</category>
<category domain="http://www.blogger.com/atom/ns#">ricotta</category>
<category domain="http://www.blogger.com/atom/ns#">versilia</category>
<title>brioche alla ricotta super soffice</title>
<description><br />
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<b>La brioche alla ricotta </b>è un lievitato dolce super soffice adatto per la colazione e per la merenda. Grazie alla ricotta questa brioche ha una consistenza super soffice e profumatissima, la cottura poi nella <b>pentola fornetto </b>ha fatto si che questa consistenza si esaltasse ancora di più se volete renderla super top cuocetela anche voi così :-)</div>
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La mollica di questa<b> brioche alla ricotta </b>è una nuvoletta impalpabile, davvero una gioia per il palato ma incredibilmente facile da fare! Di solito quando si parla di <b>lievitati </b>il primo pensiero è la preoccupazione di non riuscire, di non avere le capacità per farlo, vi assicuro però che questo è un <b>impasto semplicissimo </b>dovrete solo mettere tutti gli ingredienti in una ciotola e mescolare. </div>
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Se preferite potete cuocere <b>la brioche alla ricotta </b>in forno a 170 gradi in forno statico.</div>
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Ricetta per <b>pentola fornetto versilia </b>da 24 cm.</div>
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Ricetta ispirata da <a href="http://blog.giallozafferano.it/valeriaciccotti/ciambelline-con-ricotta-e-gocce-di-cioccolato/">questo</a> post :-)</div>
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ingredienti</div>
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250 gr di farina manitoba</div>
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250 gr di farina 00</div>
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125 gr di ricotta</div>
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100 gr di zucchero semolato</div>
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2 uova</div>
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120 gr di latte</div>
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50 gr di burro freddo</div>
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vaniglia</div>
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zucchero a velo</div>
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<li style="text-align: justify;">Scaldate leggermente il latte e scioglieteci il lievito di birra.</li>
<li style="text-align: justify;">Versate tutti gli ingredienti pesati in una ciotola dai bordi alti.</li>
<li style="text-align: justify;">Grattugiate il burro freddo direttamente nella ciotola.</li>
<li style="text-align: justify;">Sgusciate le uova nella ciotola e aggiungete anche il latte in cui avete sciolto il lievito di birra, aggiungete poi anche il sale e la vaniglia.</li>
<li style="text-align: justify;">Con le fruste elettriche a spirale cominciate a lavorare il composto. Lasciate lavorare più che potete senza fretta. Quando l'impasto comincia ad amalgamarsi e a formare una palla rovesciatelo su di un piano da lavoro e continuate ad impastare a mano, se necessario infarinate leggermente. Noterete che l'impasto è di una sofficità incredibile ed è estremamente malleabile ma non appiccicoso, lavoratelo fino a renderlo omogeneo.</li>
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<li style="text-align: justify;">Formate una palla con l'impasto e disponetelo sul fondo di una ciotola leggermente infarinata, coprite con un foglio di pellicola a contatto e poi con uno strofinaccio e lasciatelo lievitare fino al raddoppio.</li>
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<li>Imburrate abbondantemente la <b>pentola fornetto versilia </b>e successivamente infarinatela.</li>
<li>Infarinate leggermente il piano da lavoro e versati sopra l'impasto.</li>
<li>Sgonfiate delicatamente l'impasto e lavoratelo velocemente, formate un cilindro e successivamente dividetelo in 7 pezzetti.</li>
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<li>Formate delle palline e disponetele nella pentola infarinata. Guardate il video di Paoletta per una corretta formazioni delle palline :-)</li>
<li>Lasciate lievitare fino al raddoppio meglio se coperto con l'apposito coperchio.</li>
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<li>Quando l'impasto è raddoppiato di volume bagnate la superficie con del latte, aiutatevi con un pennello per alimenti per questo.</li>
<li>Disponete sulla sommità delle palline lievitate i granelli di zucchero.</li>
<li>Sistemate sul fuoco piccolo, quello del caffè, lo spargi fiamma e disponete sopra la pentola, controllate che sia tutto perfettamente centrato e accendete la fiamma al minimo. Chiudete con il coperchio e lasciate cuocere per circa un ora.</li>
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<li>La brioche è cresciuta talmente tanto che ho dovuto coprirla con un cerchio di stagnola per evitare che si bruciasse e poter continuare la cottura.</li>
<li>Lasciate raffreddare la <b>brioche alla ricotta </b>nella<b> pentola fornetto versilia </b>prima di sformarla.</li>
<li>Servite con una spolverata di zucchero a velo.</li>
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Se non sapete cosa è la pentola fornetto versilia vi consiglio la lettura di <a href="https://giuliana-dicuore.blogspot.it/2015/04/domande-frequenti-sulla-pentola.html">QUESTO</a> post in cui rispondo a tutte le FAQ e vi spiego tanti trucchetti per una cottura ottimale!<br />
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