tag:blogger.com,1999:blog-27426623244270219562024-03-13T01:27:11.542+01:00FaggiorossoAzienda agricolaausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.comBlogger137125tag:blogger.com,1999:blog-2742662324427021956.post-3019445856173312782016-11-17T07:16:00.004+01:002016-11-17T07:17:08.021+01:00L'alba del Faggio<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZgO5AXppGDYTOvo9i7xYE2wBkAwlglHTS6LKUxz7dmP_WPIApGdBlDpHudtAuRLSqStKv191v9VT2EQuVNkDMNIXWnQVVVKVV1CCgtqdyWhe44vUca5B8GnCStdDVwMJQlPk_a5POy1g/s1600/IMG_5497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZgO5AXppGDYTOvo9i7xYE2wBkAwlglHTS6LKUxz7dmP_WPIApGdBlDpHudtAuRLSqStKv191v9VT2EQuVNkDMNIXWnQVVVKVV1CCgtqdyWhe44vUca5B8GnCStdDVwMJQlPk_a5POy1g/s320/IMG_5497.JPG" width="239" /></a></div>
<br />ausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.com0tag:blogger.com,1999:blog-2742662324427021956.post-67010033519577039812016-06-08T20:16:00.000+02:002016-06-08T20:16:27.595+02:00Faggio rosso per gli ospiti<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9DXuK5spblD6gz5LH_qfdvRt_S4_Kt4hX2mJiNXSTRsFPw81Xl_UHkvXKnHQDrsOA5Mo6xtmeWRWCeA8hHtQxMcbnFsi_QEDBhoZPh1BukWURlmp2tLyYh4ZTgrgppWPshIV5SoRSljg4/s1600/piscina+avigno.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9DXuK5spblD6gz5LH_qfdvRt_S4_Kt4hX2mJiNXSTRsFPw81Xl_UHkvXKnHQDrsOA5Mo6xtmeWRWCeA8hHtQxMcbnFsi_QEDBhoZPh1BukWURlmp2tLyYh4ZTgrgppWPshIV5SoRSljg4/s400/piscina+avigno.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>rinfrescarsi al Faggio rosso</b></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARFJXoVtSyD0qaHVUr8sBK79QR6wAw2QDeX9ECZggRcTW7a9Iy7CcrBXAYQPqB8PzsF_ucQVuk17Q3_n_BGIDFDYEJZt-DFX8Qhh5_O7Uhe0YqudBxyXSO1eBQwBeL8Wi6SKJdota6LOA/s1600/piscina+e+solarium.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARFJXoVtSyD0qaHVUr8sBK79QR6wAw2QDeX9ECZggRcTW7a9Iy7CcrBXAYQPqB8PzsF_ucQVuk17Q3_n_BGIDFDYEJZt-DFX8Qhh5_O7Uhe0YqudBxyXSO1eBQwBeL8Wi6SKJdota6LOA/s400/piscina+e+solarium.jpg" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>relax multicolor</b></span></td></tr>
</tbody></table>
<br />ausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.com0tag:blogger.com,1999:blog-2742662324427021956.post-75244045198535374312016-06-08T19:57:00.000+02:002016-06-08T19:57:11.563+02:00Faggio rosso per gli ospiti<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglyPCwBPrAHUVq2vjUH2KROcSSNTO9SzIOQdhDfQAVoKuvbpKurMNOnrADifq8b2jd1DAmlHOXxGG3kvG57aZZvDfqvGYK5n9DilOPsvB7ynN4JzQQV4Q7Lwdu5LjobJTt4XTUzkOXyQOF/s1600/archi.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglyPCwBPrAHUVq2vjUH2KROcSSNTO9SzIOQdhDfQAVoKuvbpKurMNOnrADifq8b2jd1DAmlHOXxGG3kvG57aZZvDfqvGYK5n9DilOPsvB7ynN4JzQQV4Q7Lwdu5LjobJTt4XTUzkOXyQOF/s320/archi.png" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>panorama svizzero</b></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgztl8gfgHYi_0mbsUU5C-X5e25bhSB1fZ2PQyoRXSChhJJF_M2ZxNwv3Am2_irXsf1ncB88oJOAZSuj9JVqtu20imqkMdA7JQ8nDz5fa8Xve6CRObbZEnoTRnNWZzZ7b1udblYsxFMdS/s1600/Finestra.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgztl8gfgHYi_0mbsUU5C-X5e25bhSB1fZ2PQyoRXSChhJJF_M2ZxNwv3Am2_irXsf1ncB88oJOAZSuj9JVqtu20imqkMdA7JQ8nDz5fa8Xve6CRObbZEnoTRnNWZzZ7b1udblYsxFMdS/s320/Finestra.png" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>quadro naturale</b></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_i31K38steiYokDHkTgky19phkeHHOVYJp5whXqqyO_QXid3NuMprLWdvpmORf-I6VKqS-FlCmaHz6Pg49iCenwOvhRJWcW4WAK5nmeitzFFoZyBQ8CUU8hK371xSNX7yNBJu_jf5UQw/s1600/orto+retro+casa.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_i31K38steiYokDHkTgky19phkeHHOVYJp5whXqqyO_QXid3NuMprLWdvpmORf-I6VKqS-FlCmaHz6Pg49iCenwOvhRJWcW4WAK5nmeitzFFoZyBQ8CUU8hK371xSNX7yNBJu_jf5UQw/s320/orto+retro+casa.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">orto </span></b></td></tr>
</tbody></table>
<br />ausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.com0tag:blogger.com,1999:blog-2742662324427021956.post-21944673499371423422016-06-08T19:39:00.001+02:002016-06-08T19:44:58.926+02:00Faggio rosso per gli ospiti<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzgr-sf-64bPt1SSItEIege2P3GPI4l65DEXv0bW-3V1Qaum7xoCO1EfseRCi_CfWBCybEc05k8ozBbcGj7hXdUEXc3Pl0epNJ9vlQepdzaEohq93Dyd-U3FUi6NX7Lubg8T02-GhXKVHX/s1600/soggiorno+tavolo+e+camino.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzgr-sf-64bPt1SSItEIege2P3GPI4l65DEXv0bW-3V1Qaum7xoCO1EfseRCi_CfWBCybEc05k8ozBbcGj7hXdUEXc3Pl0epNJ9vlQepdzaEohq93Dyd-U3FUi6NX7Lubg8T02-GhXKVHX/s320/soggiorno+tavolo+e+camino.png" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><b>soggiorno con camino</b></span></td></tr>
</tbody></table>
<b style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">L'ospitalità</b><br />
<b style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">del Faggio </b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvCMqfkIBtdkh4xy_sL7IbWHdpijJjnmwLTDAzDLyNKb1gMlR-rvWNg7HrJDzGkpEOYm6MBRXpEwmhqAFcPG2RS7q5iGhY6PC2dN8FP9IFnIh4hqthAi4gJYZ3FRN8w93vwuALyI_0BAv/s1600/soggiorno+vista+cucina.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvCMqfkIBtdkh4xy_sL7IbWHdpijJjnmwLTDAzDLyNKb1gMlR-rvWNg7HrJDzGkpEOYm6MBRXpEwmhqAFcPG2RS7q5iGhY6PC2dN8FP9IFnIh4hqthAi4gJYZ3FRN8w93vwuALyI_0BAv/s320/soggiorno+vista+cucina.png" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><b>soggiorno vista cucina</b></span></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjDKp8P_mVwqrwYqMOVBK0RTgKnuVxrOUs77Y712gnS_nhbEvKDT8kbQKW716beQ0DPVmUZ4wXQLQDLBbuX_Uj47oNivog45N_AJPPmKZxbbrOdFn1cmNxSncxJ0gz-kKh8KeN4gw2WEP/s1600/Camera+1+maggio.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjDKp8P_mVwqrwYqMOVBK0RTgKnuVxrOUs77Y712gnS_nhbEvKDT8kbQKW716beQ0DPVmUZ4wXQLQDLBbuX_Uj47oNivog45N_AJPPmKZxbbrOdFn1cmNxSncxJ0gz-kKh8KeN4gw2WEP/s320/Camera+1+maggio.png" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><b>camera 1</b></span></td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilX9HvdRKOknl-XBJVg9Xba_KOYNdyHj7sjDq4JLHj1lvzbObdpgTa3PnTNvf15XZVxt0DA5Ok43sc9gkRbZs5Pd-z93ZlHDjhUogUGOIVj1H3SWDzREVJ79GMpR-4vQXB20-82VnnmRPC/s1600/camera+2+nuova.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilX9HvdRKOknl-XBJVg9Xba_KOYNdyHj7sjDq4JLHj1lvzbObdpgTa3PnTNvf15XZVxt0DA5Ok43sc9gkRbZs5Pd-z93ZlHDjhUogUGOIVj1H3SWDzREVJ79GMpR-4vQXB20-82VnnmRPC/s320/camera+2+nuova.png" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><b>camera 2</b></span></td></tr>
</tbody></table>
<br />ausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.com0tag:blogger.com,1999:blog-2742662324427021956.post-2002593730451666582016-06-08T19:29:00.002+02:002016-06-08T19:58:21.851+02:00Faggio rosso per gli ospiti<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbG6sxYXHtJovigg8xoAmtPUPaUDw3iIqdti71Z4ZsqaLCrsWPc8CdiU8Bh37fY2Y92drArQQU_6QwW5TbC0aB1RFg63jxPHq2bPCFXMTaEkJmg7UiRK_SBFiZrVuWzOmB7OFAZuDL8D1q/s1600/viale+avigno.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbG6sxYXHtJovigg8xoAmtPUPaUDw3iIqdti71Z4ZsqaLCrsWPc8CdiU8Bh37fY2Y92drArQQU_6QwW5TbC0aB1RFg63jxPHq2bPCFXMTaEkJmg7UiRK_SBFiZrVuWzOmB7OFAZuDL8D1q/s320/viale+avigno.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><b>viale d'ingresso</b></span></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHuxrWB9QS3iZnfbdWDCXuq_vQXWZuI56O5Ep4zDVTHHthXDSkatmkPyb8ZAwxWv9t2rrpQ2LX89MNwtdgnd4dU58aU42kPJmCsugbPu9Q7wKvhy58D4A5e0rm08qRdoim3oXE4M10uqce/s1600/casa+cortile.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHuxrWB9QS3iZnfbdWDCXuq_vQXWZuI56O5Ep4zDVTHHthXDSkatmkPyb8ZAwxWv9t2rrpQ2LX89MNwtdgnd4dU58aU42kPJmCsugbPu9Q7wKvhy58D4A5e0rm08qRdoim3oXE4M10uqce/s320/casa+cortile.png" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><b>cortile d'ingresso</b></span></td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihSyb5pptL5flKVDwiWs_K5AiO-wxFDkatLU2Aa1DWsPNkaLC2RiQyQ0HO81fkoAUolxQZNpmQTdMFsTF9i00IDHn6fndNBTqke4nfm8RIEL-Qw54JAkwZQ8yfLH1RFj_7wKlkS88yU6RQ/s1600/entrata+cortile+2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihSyb5pptL5flKVDwiWs_K5AiO-wxFDkatLU2Aa1DWsPNkaLC2RiQyQ0HO81fkoAUolxQZNpmQTdMFsTF9i00IDHn6fndNBTqke4nfm8RIEL-Qw54JAkwZQ8yfLH1RFj_7wKlkS88yU6RQ/s320/entrata+cortile+2.png" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><b>entrata</b></span></td></tr>
</tbody></table>
<div style="text-align: left;">
</div>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKflL1wQ-3s6C2O0-jVgyzSrxJy_msd9y7BA0ePyNzGrRPadDSaTIzjhacmtvJZeDtubVZKAfWkPTpp6bLVsYuywET5dBI1zN_FoE7nECyn0Wfn51-HKxqg42pUYXrn5tRH0VrrP4hNIfv/s1600/portico+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKflL1wQ-3s6C2O0-jVgyzSrxJy_msd9y7BA0ePyNzGrRPadDSaTIzjhacmtvJZeDtubVZKAfWkPTpp6bLVsYuywET5dBI1zN_FoE7nECyn0Wfn51-HKxqg42pUYXrn5tRH0VrrP4hNIfv/s320/portico+2.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">portico</span> </b></td></tr>
</tbody></table>
<br />ausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.com0tag:blogger.com,1999:blog-2742662324427021956.post-35805500683934946672015-03-12T08:47:00.000+01:002015-03-12T08:47:38.602+01:00Le ricette del Faggio - Cappone al pomodoro
<div style="margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr78k7MEGAPMFUaqU3oxEXULokj0xl_z_DW4852cM8Pt6SLG3nN0ojy1AJzR5hsCJZMWwFcL7Na7rSJUm6u83oMt0h1TSq26Lm74UncmALhSNc3bdkxbXnv9FDhqCfkVoERpjNpw26zGf/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr78k7MEGAPMFUaqU3oxEXULokj0xl_z_DW4852cM8Pt6SLG3nN0ojy1AJzR5hsCJZMWwFcL7Na7rSJUm6u83oMt0h1TSq26Lm74UncmALhSNc3bdkxbXnv9FDhqCfkVoERpjNpw26zGf/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" /></a><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;"><b><span style="color: #990000;">1
Cappone</span> </b> a pezzi
senza pelle <br />2 cipolle bionde grosse<br />1 cucchiaio di vino bianco
secco<br />2 spicchi di aglio<br />500 g di <span style="background-color: #990000;"><b><span style="background-color: white;"><span style="color: #990000;">Salsa
di pomodoro</span> <span></span></span></b></span><br />5-6 foglie di basilico
fresco<br />sale e pepe q.b. </span>
</span></span></div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
</div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">Tagliate
cipolla e aglio a fettine</span></span></span></div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
</div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">Fate
scaldare molto bene una padella antiaderente grande abbastanza da
contenere tutti i pezzi del <b><span style="color: #990000;">Cappone</span> </b>e fateli rosolare a fiamma molto
alta.</span></span></span></div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
</div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">Aggiungete
l'aglio e la cipolla, il grasso rilasciato dalle carni sarà
sufficiente ma se volete potete aggiungere un filo d'olio e.v.o. </span></span></span>
</div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">Continuate
a rosolare per qualche minuto, sfumate col vino bianco.</span></span></span></div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">Versate
ora tutto in una teglia da forno,aggiungete la <b><span style="color: #990000;">Salsa
di pomodoro</span> </b>, il basilico, sale e pepe a
piacere e un bicchier d'acqua tiepida.</span></span></span></div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">Coprite
con carta stagnola e lasciate cuocere per circa tre ore a 200</span></span></span></div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">gradi
aggiungendo sempre dell'acqua fino a cottura della carne.</span></span></span></div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
</div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">Potete
accompagnarlo con patate bollite o con riso bianco</span></span></span></div>
<div style="margin-bottom: 0cm;">
<span style="color: #663300;"> </span>
</div>
ausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.com0tag:blogger.com,1999:blog-2742662324427021956.post-38626732177130175352015-03-12T08:40:00.000+01:002015-03-12T08:40:38.954+01:00Le ricette del Faggio - Crema vellutata porro e pomodoro
<br /><div style="margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr78k7MEGAPMFUaqU3oxEXULokj0xl_z_DW4852cM8Pt6SLG3nN0ojy1AJzR5hsCJZMWwFcL7Na7rSJUm6u83oMt0h1TSq26Lm74UncmALhSNc3bdkxbXnv9FDhqCfkVoERpjNpw26zGf/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr78k7MEGAPMFUaqU3oxEXULokj0xl_z_DW4852cM8Pt6SLG3nN0ojy1AJzR5hsCJZMWwFcL7Na7rSJUm6u83oMt0h1TSq26Lm74UncmALhSNc3bdkxbXnv9FDhqCfkVoERpjNpw26zGf/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" /></a><br />
</div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">1
porro </span></span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;"><b><span style="color: #660000;">500 gr di Salsa di pomodoro</span></b><br />olio extravergine di oliva<br />1 o 2 foglie di
alloro<br />qualche fogliolina di basilico<br />100 g circa di
formaggio cremoso ( ricotta, robiola, philadephia)<br />sale q.b. </span></span></span>
</div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
</div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">Tagliate
la parte bianca del porro a fettine e fatela soffriggere per
qualche minuto in due cucchiai d' olio e magari un pochino di brodo,
aggiungete la<b><span style="color: #660000;"> Salsa di pomodoro</span> </b> e fate insaporire per
qualche minuto.</span></span></span></div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">Aggiungete
un bicchier d'acqua, salate e fate bollire dolcemente, coperto, per
circa 10-15 minuti. A questo punto frullate con il mixer a
immersione e aggiungere il formaggio cremoso e frullate ancora per
qualche secondo, amalgamando bene il tutto.</span></span></span></div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">Da
consumare calda, tiepida o temperatura ambiente.</span></span></span></div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">A
piacere aggiungere crostini anche tipo wasa integrale </span></span></span>
</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
ausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.com0tag:blogger.com,1999:blog-2742662324427021956.post-70869664846589178142015-03-12T08:36:00.000+01:002015-03-12T08:41:13.597+01:00Le ricette del Faggio - Gamberoni speziati<br />
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />
</span></span><br />
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">200
gr di riso Basmati o Thai</span></span></span><br />
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr78k7MEGAPMFUaqU3oxEXULokj0xl_z_DW4852cM8Pt6SLG3nN0ojy1AJzR5hsCJZMWwFcL7Na7rSJUm6u83oMt0h1TSq26Lm74UncmALhSNc3bdkxbXnv9FDhqCfkVoERpjNpw26zGf/w114-h140-p/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="MARCHIO FAGGIO ROSSO SOLO LOGO.jpg" border="0" class="dg-yl-Ng-de" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr78k7MEGAPMFUaqU3oxEXULokj0xl_z_DW4852cM8Pt6SLG3nN0ojy1AJzR5hsCJZMWwFcL7Na7rSJUm6u83oMt0h1TSq26Lm74UncmALhSNc3bdkxbXnv9FDhqCfkVoERpjNpw26zGf/w114-h140-p/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" style="height: 140px; transform: rotate(0deg); width: 114px;" title="MARCHIO FAGGIO ROSSO SOLO LOGO.jpg" /></a><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">400 gr di gamberoni senza guscio (anche
surgelati)<br />300 gr di </span><span style="color: #660000;"><span style="font-size: medium;"><b>Salsa
di pomodoro </b></span></span><span style="font-size: medium;"><br />150
gr di yogurt bianco ( o 125 gr di panna fresca)<br />2 cucchiai di
olio e.v.o.<br />1 spicchio di aglio<br />1 cipolla grossa<br />5
cucchiaini di curry <br />un pizzico di peperoncino a piacere<br />sale e
pepe q.b.</span></span></span><br />
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;"><br />Fate
stufare lentamente la cipolla tagliata a fettine in una padella
antiaderente con un goccio d'acqua, spegnete appena appassita</span></span></span><br />
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">In
un altro padella versate l’olio e fate soffriggere il curry e il
peperoncino ,a fiamma bassa per qualche minuto, mescolando per
evitare che bruci. Dopo qualche minuto aggiungete le cipolle e
l’aglio e fate insaporire bene, versate la <b><span style="color: #660000;">Salsa
di pomodoro</span> </b> e lasciate cuocere a fiamma
bassa per circa 10 minuti.</span></span></span></div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">Aggiungete
quindi lo yogurt o la panna, mescolate bene e fate cuocere per altri
5 minuti, poi versate i gamberoni e spegnete dopo qualche minuto,
meglio un po' più crudi che troppo cotti. Aggiustate di sale.</span></span></span></div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">Accompagnate
con il riso bollito</span></span></span></div>
ausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.com0tag:blogger.com,1999:blog-2742662324427021956.post-40923053542934649672015-01-28T12:17:00.001+01:002015-01-28T12:17:41.628+01:00Le ricette del Faggio - Medaglioni di filetto alla Crema di Cassis e scalogni
<div align="LEFT" style="margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr78k7MEGAPMFUaqU3oxEXULokj0xl_z_DW4852cM8Pt6SLG3nN0ojy1AJzR5hsCJZMWwFcL7Na7rSJUm6u83oMt0h1TSq26Lm74UncmALhSNc3bdkxbXnv9FDhqCfkVoERpjNpw26zGf/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr78k7MEGAPMFUaqU3oxEXULokj0xl_z_DW4852cM8Pt6SLG3nN0ojy1AJzR5hsCJZMWwFcL7Na7rSJUm6u83oMt0h1TSq26Lm74UncmALhSNc3bdkxbXnv9FDhqCfkVoERpjNpw26zGf/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" /></a><span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><strong><span style="font-weight: normal;">2/4
</span></strong>medaglioni
di filetto di manzo </span></span></span></div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">rosmarino
e salvia </span></span></span>
</div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">olio
e.v.o. </span></span></span>
</div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">sale
e pepe nero</span></span></span></div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />6/10
scalogni grossi</span></span></span></div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">sale
grosso </span></span></span>
</div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">erbe
aromatiche di provenza</span></span></span></div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span>
</div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2/4
cucchiai di porto - </span></span></span>
</div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">3/6
cucchiai gr. di <span style="color: #990000;"><b>Crema di Cassis </b></span></span></span></span></div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">erba
cipollina </span></span></span>
</div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />insalatina
da condire con olio e.v.o., sale, aceto balsamico<br /><br /></span></span></span>
</div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Per
gli scalogni</b> </span></span></span>
</div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Coprite
il fondo di una teglietta da forno con sale grosso misto alle erbe di
provenza. Adagiateci sopra gli scalogni interi e con la buccia e
fateli cuocere e 180 gradi per una mezz'ora. </span></span></span>
</div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></span>
</div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Per
la carne</b><br />Oliate i medaglioni di filetto con olio e.v.o.,
insaporiteli con pepe pestato (o macinato), aghi di rosmarino e
foglioline di salvia intere.Avvolgeteli nella pellicola e fateli
riposare in frigorifero per qualche ora. <br />Tirateli fuori dal frigo
mezz'ora prima di cucinarli. <br />Eliminate pellicola ed erbe
aromatiche, salate e rosolate in padella con un filo di olio e.v.o.
<br />Quindi trasferiteli in forno tiepido per tenerli in caldo mentre
preparate la salsa. <br /></span></span></span>
</div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Per
la salsa</b></span></span></span></div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Nella
padella di cottura della carne aggiungete il porto e la <span style="background-color: white;"><span style="color: #990000;"><b>Crema di
cassis</b></span></span><b>,</b> unite un pò di erba cipollina sforbiciata e fate
addensare la salsa. <br />Rimettete in padella i medaglioni di
filetto, rigirandoli nella salsa e serviteli con gli scalogni
(aperti a metà, ma con la buccia) conditi con un filo di olio
e.v.o. e un po' di sale.</span></span></span></div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Completate
con l' insalatina condita </span></span></span>
</div>
ausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.com0tag:blogger.com,1999:blog-2742662324427021956.post-74291176902099013772015-01-28T12:10:00.000+01:002015-01-28T12:18:59.295+01:00Le ricette del Faggio - Salsa di cipolle alla Crema di cassis<div align="LEFT" style="margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr78k7MEGAPMFUaqU3oxEXULokj0xl_z_DW4852cM8Pt6SLG3nN0ojy1AJzR5hsCJZMWwFcL7Na7rSJUm6u83oMt0h1TSq26Lm74UncmALhSNc3bdkxbXnv9FDhqCfkVoERpjNpw26zGf/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr78k7MEGAPMFUaqU3oxEXULokj0xl_z_DW4852cM8Pt6SLG3nN0ojy1AJzR5hsCJZMWwFcL7Na7rSJUm6u83oMt0h1TSq26Lm74UncmALhSNc3bdkxbXnv9FDhqCfkVoERpjNpw26zGf/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" /></a></div>
<div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">500
g di cipolle rosse di Tropea<br />3 cucchiai di zucchero<br />1 dl di
vino bianco secco<br />2 cucchiai di<b> <span style="color: #990000;">Crema di
Cassis </span></b></span></span></span></div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></span>
<div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">2
cucchiai di aceto <br />1 pizzico di cannella (se piace)<br />olio<br />sale<br />pepe</span></span></span></div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></span>
<div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />Sbucciate
le cipolle e tagliatele a fettine di circa tre millimetri di
spessore. In un tegame scaldate tre cucchiai d’olio, aggiungete le
cipolle e lasciatele stufare per qualche minuto.</span></span></span></div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></span>
<div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Spolverizzatele
con lo zucchero e fatele caramellare leggermente. Quindi spruzzate le
cipolle con l’aceto e fatelo evaporare, poi aggiungete il vino, la
<b>Crema di Cassis ,</b> una
punta di cannella, un pizzico di sale, uno di pepe e cuocete per
venti minuti circa a fuoco dolce. </span></span></span>
</div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></span>
<div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">La
salsa potete usarla fredda o tiepida e si presta molto bene ad
accompagnare arrosti di selvaggina </span></span></span>
</div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></span>
<div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span></span>
</div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></span>
<div style="margin-bottom: 0cm;">
<br /></div>
ausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.com0tag:blogger.com,1999:blog-2742662324427021956.post-69563457802088795562015-01-28T11:07:00.000+01:002015-01-28T11:08:45.641+01:00Le ricette del Faggio - Torta velocissima al miele e cannella<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr78k7MEGAPMFUaqU3oxEXULokj0xl_z_DW4852cM8Pt6SLG3nN0ojy1AJzR5hsCJZMWwFcL7Na7rSJUm6u83oMt0h1TSq26Lm74UncmALhSNc3bdkxbXnv9FDhqCfkVoERpjNpw26zGf/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr78k7MEGAPMFUaqU3oxEXULokj0xl_z_DW4852cM8Pt6SLG3nN0ojy1AJzR5hsCJZMWwFcL7Na7rSJUm6u83oMt0h1TSq26Lm74UncmALhSNc3bdkxbXnv9FDhqCfkVoERpjNpw26zGf/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" /></a><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">200
gr di farina 00</span></span></span><br />
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></span><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">150
gr di burro morbido</span></span></span><br />
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></span><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">80
gr di zucchero di canna </span></span></span>
<br />
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></span><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">2
uova intere </span></span></span>
<br />
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></span><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">70
gr di <b><span style="color: #990000;">Miele</span></b> </span></span></span><br />
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></span><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">mezza
bustina di lievito </span></span></span>
<br />
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></span><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">cannella
</span></span></span>
<br />
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></span><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">una
mela</span></span></span><br />
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></span><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span></span>
<br />
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></span>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Accendete
il forno a 180°.</span></span></span></div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></span>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span></span>
</div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></span>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Mettete
tutti gli ingredienti in una ciotola capiente, compreso il <b><span style="color: #990000;">Miele</span> </b> e frullateli insieme alla mela pelata e
tagliata a pezzetti piccoli. Io di cannella metto un cucchiaino da tè
ma potete variare a seconda del vostro gusto</span></span></span></div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></span>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Dovrà
risultare un composto morbido e liscio</span></span></span></div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></span>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span></span>
</div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></span>
<div align="LEFT" style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Imburrate
e infarinate una tortiera o ricopritela con carta forno, versate il
composto e infornate a 180° per 35-40 minuti, dipenderà sempre dal
forno</span></span></span></div>
<span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></span>
<div align="LEFT" style="margin-bottom: 0cm;">
<br /></div>
ausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.com0tag:blogger.com,1999:blog-2742662324427021956.post-89307504778149972922015-01-28T11:00:00.001+01:002015-01-28T11:08:24.290+01:00Le ricette del Faggio - Frittata di mele<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr78k7MEGAPMFUaqU3oxEXULokj0xl_z_DW4852cM8Pt6SLG3nN0ojy1AJzR5hsCJZMWwFcL7Na7rSJUm6u83oMt0h1TSq26Lm74UncmALhSNc3bdkxbXnv9FDhqCfkVoERpjNpw26zGf/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr78k7MEGAPMFUaqU3oxEXULokj0xl_z_DW4852cM8Pt6SLG3nN0ojy1AJzR5hsCJZMWwFcL7Na7rSJUm6u83oMt0h1TSq26Lm74UncmALhSNc3bdkxbXnv9FDhqCfkVoERpjNpw26zGf/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" /></a><span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><span style="font-style: normal;">120
gr di farina </span></i></span></span>
</span><br />
<span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><span style="font-style: normal;">4
uova </span></i></span></span></span>
<br />
<span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><span style="font-style: normal;">zucchero</span></i></span></span></span><br />
<span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><span style="font-style: normal;">1
bicchiere circa di latte</span></i></span></span></span><br />
<span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><span style="font-style: normal;">4
mele</span></i></span></span></span><br />
<span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><span style="font-style: normal;">80
gr di burro</span></i></span></span></span><br />
<span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><span style="font-size: large;"><span style="color: #990000;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><span style="font-style: normal;"><b>Miele </b></span></i></span></span></span><br />
<span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><span style="font-style: normal;">cannella
( a gusto )</span></i></span></span></span><br />
<span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><span style="font-style: normal;">un
pizzico di sale</span></i></span></span></span><br />
<span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></span>
<br />
<span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">Versate
la farina e il sale in una ciotola capiente, unite le uova sbattute,
2 cucchiai di zucchero e mescolate bene. </span></span></span>
<br />
<span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">Aggiungete
il latte poco per volta fino a ottenere una pastella omogenea e
fatela riposare una mezz'ora.</span></span></span><br />
<span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">Sbucciate
le mele e affettatele a spicchi di circa 1 cm: saltateli in una
padella con burro, un pizzico di cannella, se vi piace, e un
cucchiaio di zucchero. </span></span></span>
<br />
<span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">Versate
la pastella sulle mele e cuocere 5 minuti per lato, come una normale
frittata salata.</span></span></span><br />
<span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">Fatela
scivolare poi su un piatto e spennellatela col <span style="color: #990000;"><b>Miele </b></span> che preferite.</span></span></span><br />
<span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><span style="font-size: large;"><span style="color: #444444;"><span style="font-family: Arial,Helvetica,sans-serif;">Ottima
tiepida</span></span></span><br />
<span style="color: #663300;">
</span>
ausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.com0tag:blogger.com,1999:blog-2742662324427021956.post-27775092604488969772014-11-16T08:50:00.001+01:002014-11-16T08:50:33.262+01:00Le ricette del Faggio - Carpaccio tricolore di salmone affumicato
<div style="margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr78k7MEGAPMFUaqU3oxEXULokj0xl_z_DW4852cM8Pt6SLG3nN0ojy1AJzR5hsCJZMWwFcL7Na7rSJUm6u83oMt0h1TSq26Lm74UncmALhSNc3bdkxbXnv9FDhqCfkVoERpjNpw26zGf/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr78k7MEGAPMFUaqU3oxEXULokj0xl_z_DW4852cM8Pt6SLG3nN0ojy1AJzR5hsCJZMWwFcL7Na7rSJUm6u83oMt0h1TSq26Lm74UncmALhSNc3bdkxbXnv9FDhqCfkVoERpjNpw26zGf/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" /></a></div>
<div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #990000;"><b>Salmone
affumicato </b></span>
</span></span></span></div>
<div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Melograna</span></span></span></div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2
arance</span></span></span></div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Soncino</span></span></span></div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">olio
e.v.o</span></span></span></div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></span>
</div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></span>
</div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Sbucciate
una delle due arance e pelatene a vivo gli spicchi</span></span></span></div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Spremete
il succo dell’altra arancia ed emulsionatelo con olio sale e pepe.
</span></span></span>
</div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Lavate
e asciugate il songino</span></span></span></div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Sgranate
la melograna.</span></span></span></div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Tagliate
il <b><span style="color: #990000;">Salmone Affumicato</span> </b>
a fette sottili</span></span></span></div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Foderate
un piatto di portata unico o ogni piattino individuale con le fette
di salmone. Mettete al centro del piatto il soncino , cospargete con
i chicchi della melagrana e gli spicchi d'arancia e condite il tutto
con l’emulsione di olio e succo d’arancia.</span></span></span></div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><br />
ausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.com0tag:blogger.com,1999:blog-2742662324427021956.post-76750071974622403842014-11-16T08:41:00.000+01:002014-11-16T09:01:33.137+01:00Le ricette del Faggio - Torta di zucca con mandorle e miele<div style="margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr78k7MEGAPMFUaqU3oxEXULokj0xl_z_DW4852cM8Pt6SLG3nN0ojy1AJzR5hsCJZMWwFcL7Na7rSJUm6u83oMt0h1TSq26Lm74UncmALhSNc3bdkxbXnv9FDhqCfkVoERpjNpw26zGf/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr78k7MEGAPMFUaqU3oxEXULokj0xl_z_DW4852cM8Pt6SLG3nN0ojy1AJzR5hsCJZMWwFcL7Na7rSJUm6u83oMt0h1TSq26Lm74UncmALhSNc3bdkxbXnv9FDhqCfkVoERpjNpw26zGf/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" /></a></div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1
disco di pasta frolla
</span></span></span><br />
<div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">300
gr di polpa di zucca </span></span></span>
</div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span>
<div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">100
gr di mandorle sbriciolate</span></span></span></div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span>
<div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2
bicchieri di latte, circa</span></span></span></div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span>
<div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">30
gr di burro</span></span></span></div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span>
<div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2
uova</span></span></span></div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span>
<div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2
cucchiai di <b><span style="color: #990000;">Miele di acacia</span> </b></span></span></span></div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span>
<div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1
cucchiaio di zucchero di canna</span></span></span></div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span>
<div style="margin-bottom: 0cm;">
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></span>
</div>
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Tagliate
a cubetti la zucca e fatela cuocere per 20 minuti in una
casseruola con il latte. Quando sarà morbida, schiacciatela con una
forchetta o frullatela col minipimer. Lasciate raffreddare per
qualche minuto e aggiungete quindi il burro, <b><span style="color: #990000;">il
Miele</span> </b>, lo zucchero , le uova sbattute e le
mandorle. </span></span></span>
<br />
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Stendete
la pasta frolla sulla tortiere imburrata e infarinata o coperta con
carta forno e fatela cuocere in forno caldo a 200 gradi per un
quarto d’ora circa. Ricordatevi di punzecchiare prima la pasta con
una forchetta.</span></span></span><br />
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Versate
ora nel guscio il composto di zucca e cuocete ancora per circa 35
minuti a 180 gradi. </span></span></span>
<br />
<span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span><span style="color: #444444;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Ottima
tiepida</span></span></span><br />
<span style="color: #444444;"><span style="font-size: large;">
</span></span>
<div style="margin-bottom: 0cm;">
<br /></div>
ausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.com0tag:blogger.com,1999:blog-2742662324427021956.post-28179661133482491782014-11-15T09:28:00.001+01:002014-11-15T09:28:15.712+01:00Le ricette del Faggio - Carne alla pizzaiola
<div style="margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr78k7MEGAPMFUaqU3oxEXULokj0xl_z_DW4852cM8Pt6SLG3nN0ojy1AJzR5hsCJZMWwFcL7Na7rSJUm6u83oMt0h1TSq26Lm74UncmALhSNc3bdkxbXnv9FDhqCfkVoERpjNpw26zGf/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr78k7MEGAPMFUaqU3oxEXULokj0xl_z_DW4852cM8Pt6SLG3nN0ojy1AJzR5hsCJZMWwFcL7Na7rSJUm6u83oMt0h1TSq26Lm74UncmALhSNc3bdkxbXnv9FDhqCfkVoERpjNpw26zGf/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #663300; font-size: large;"><span style="color: #666666;">400
gr. fettine di vitello</span><br /><span style="color: #666666;">1 vasetto di <span style="color: #990000;"><b>Salsa
di pomodoro di pomodoro </b></span><br />origano,
sale, pepe, peperoncino, </span></span></span><span style="color: #666666;">
</span></div>
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></span><div style="margin-bottom: 0cm;">
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">aglio,
olio e.v.o.<br /><br />Preparate in una scodella la <b><span style="color: #990000;">Salsa
di pomodoro</span> </b>con
sale, pepe, origano e peperoncino. <br />In una padella scaldate
dell'olio e fate soffriggere l'aglio. Quando l'aglio inizia a
prendere colore toglietelo dall'olio e scottateci dentro le fettine
di vitello per due minuti.<br />Togliete le fettine di carne dalla
padella e nel loro stesso olio aggiungete la <b><span style="color: #990000;">Salsa
di pomodoro</span>. </b>Fate
cuocere a fuoco vivace per 5 minuti, aggiungete la carne , ancora un
minuto di cottura ed è pronto</span></span></span></div>
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></span><div style="margin-bottom: 0cm;">
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Consiglio
di completare il piatto con delle patate intere bollite e tanto pane
buono per raccogliere il sugo.</span></span></span></div>
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">
</span></span></span><div style="margin-bottom: 0cm;">
<span style="color: #666666;"><br /></span>
</div>
<span style="color: #666666;">
</span><div style="margin-bottom: 0cm;">
<span style="color: #666666;"><br /></span>
</div>
<span style="color: #666666;">
</span><div style="margin-bottom: 0cm;">
<br />
</div>
ausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.com0tag:blogger.com,1999:blog-2742662324427021956.post-43174948558955495792014-11-15T09:17:00.000+01:002014-11-16T08:43:59.014+01:00Le ricette del Faggio - Brasato di manzo<div style="margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifwjlwZ0lygTj7XxleYHK5aQ4FVRPZqu5DrK-3cv-La6ddObkPHTh4OP3w3ZmIeQuOZToC09K4Xf4AKF8Y7M_AOzoOqHYOKMt7Jec95rKqcvRVvuiX0VNz8peZSiPud-_xwCG8GjeUeBtU/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifwjlwZ0lygTj7XxleYHK5aQ4FVRPZqu5DrK-3cv-La6ddObkPHTh4OP3w3ZmIeQuOZToC09K4Xf4AKF8Y7M_AOzoOqHYOKMt7Jec95rKqcvRVvuiX0VNz8peZSiPud-_xwCG8GjeUeBtU/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" /></a><span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1kg
di manzo (reale o cappello del prete )<br />2 cipolle<br />3 carote<br />3
gambi di sedano<br />1 spicchio d'aglio<br /><span style="color: #990000;"><b>1
vasetto di Filetti di pomodoro </b></span></span></span></span></div>
<span style="color: #990000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #990000;"><b>o
mezzo vasetto di Salsa di pomodoro </b></span><br />4
bicchieri circa di vino rosso<br />Olio extravergine di oliva<br />sale
e pepe</span></span></span></div>
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />In
una casseruola fate rosolare a fuoco vivace la carne ,da tutti i
lati ,con mezzo bicchiere d'olio. Sfumate sempre a fuoco alto con
mezzo bicchiere di vino rosso e quando è evaporato unite sedano,
carota e cipolla tagliati a cubetti regolari.</span></span></span></div>
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Fate
rosolare il tutto per circa 5 minuti, unite i <span style="color: #660000;"><b><span style="color: #990000;">Filetti
di pomodoro o la Salsa di pomodoro</span> </b></span>,
sale e pepe.<br />Coprite ora la carne e le verdure col restante vino,
salate , chiudete con il coperchio, abbassate la fiamma al minimo e
lasciate cuocere per circa 3 ore controllando che il fondo di
cottura non si ritiri troppo e aggiungendo nel caso un po' di acqua o
brodo.<br />Quando la carne sarà pronta, toglietela dalla casseruola e
se il fondo di cottura fosse un po' troppo liquido fatelo restringere
e cospargetelo poi sulla carne tagliata a fette.</span></span></span></div>
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Questo
brasato, tritato e con parmigiano e noce moscata è un ottimo ripieno per dei tortelli. </span></span></span>
</div>
<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></span>
<br />
<div style="margin-bottom: 0cm;">
<br /></div>
ausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.com0tag:blogger.com,1999:blog-2742662324427021956.post-75182416605546743022014-04-28T19:46:00.001+02:002014-04-28T19:46:56.199+02:00Abitanti del Faggio<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG24yTseWlcPgyxE43dMw7iPxAf7FnxBa4RkWWy-ilsZ9MP-DdE8cEKiRQ5-Kz8mRZr1nXL60A5AbwBClqCzbGvhOJW6wTvV6UwcCbLm3ILZY_0J29_4x1LnZjXIba4S0aXqsWAnkWnQpS/s1600/Primo+piano+Sonia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG24yTseWlcPgyxE43dMw7iPxAf7FnxBa4RkWWy-ilsZ9MP-DdE8cEKiRQ5-Kz8mRZr1nXL60A5AbwBClqCzbGvhOJW6wTvV6UwcCbLm3ILZY_0J29_4x1LnZjXIba4S0aXqsWAnkWnQpS/s1600/Primo+piano+Sonia.JPG" height="320" width="239" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3Uv2WqmXOeLBibZz5d11YJNiBZZ9FQ8nUsfEASwWchVCgIrHC68PuYsqaf6OBGSmGKEcguS6ZC1RCPpNpgBYMsOXXLM3f7PkWh4EEVMavUJhTvTancqOS4utepRfpVVIeRdQuGd0zHPK/s1600/Kelly+tra+i+fiori.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3Uv2WqmXOeLBibZz5d11YJNiBZZ9FQ8nUsfEASwWchVCgIrHC68PuYsqaf6OBGSmGKEcguS6ZC1RCPpNpgBYMsOXXLM3f7PkWh4EEVMavUJhTvTancqOS4utepRfpVVIeRdQuGd0zHPK/s1600/Kelly+tra+i+fiori.JPG" height="320" width="239" /></a></div>
<br />ausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.com0tag:blogger.com,1999:blog-2742662324427021956.post-40969230093921253552014-04-28T19:42:00.000+02:002014-04-28T19:47:43.793+02:00Panorami del Faggio<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0j-ivBgq1uO92sW4e1G6CFNrpXcl1Rqx5ZlnZ6G3xp4bTLVeVb6up3K7qZ98ptkS763bo3NuEcWPuRZ59oj7ZrZWCmT3CWp46kKZxekcuhYb9j4GVBY8Juj7edXB5f93-fq1k8SLhUzBT/s1600/Casa+Faggio.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0j-ivBgq1uO92sW4e1G6CFNrpXcl1Rqx5ZlnZ6G3xp4bTLVeVb6up3K7qZ98ptkS763bo3NuEcWPuRZ59oj7ZrZWCmT3CWp46kKZxekcuhYb9j4GVBY8Juj7edXB5f93-fq1k8SLhUzBT/s1600/Casa+Faggio.PNG" height="320" width="213" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU73HCCCnP_60iP43WrNDWcMZEC3LUNRtu8hchEa_dOLNWcTZxXWxqo5SBZTa1M0yS5NYF7lxkGYfEAE3M-eIbFPa1qyKkWGg3bV23Znc7HqJ7LJyoFyBrDm3FkgEwX8NfokmNSoKpJCPw/s1600/Panorama+Faggio.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU73HCCCnP_60iP43WrNDWcMZEC3LUNRtu8hchEa_dOLNWcTZxXWxqo5SBZTa1M0yS5NYF7lxkGYfEAE3M-eIbFPa1qyKkWGg3bV23Znc7HqJ7LJyoFyBrDm3FkgEwX8NfokmNSoKpJCPw/s1600/Panorama+Faggio.PNG" height="320" width="213" /></a></div>
<br />ausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.com0tag:blogger.com,1999:blog-2742662324427021956.post-59720841289765788992014-03-26T09:51:00.000+01:002014-03-26T09:51:17.110+01:00Le ricette del Faggio - Tiramisù leggero<div style="margin-bottom: 0cm;">
<a href="http://3.bp.blogspot.com/-njdBqIqYNT0/UtzObZszR1I/AAAAAAAABQM/388ffJ37SDc/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-njdBqIqYNT0/UtzObZszR1I/AAAAAAAABQM/388ffJ37SDc/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" /></a><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">20 (circa )
biscotti tipo pavesini</span></span></span>
</div>
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">250
gr yogurt greco bianco</span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">4
uova</span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="color: #990000;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;"><b>1
vasetto di confettura di lampone o pesca</b></span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">6
cucchiai di zucchero </span></span></span>
<br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">1
bicchiere di succo d'ananas</span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">Rompere
le uova e separare tuorli e albumi. Con lo sbattitore montare gli
albumi a neve durissima e a parte mescolare i tuorli con lo
zucchero. </span></span></span>
<br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">Unire
ai tuorli lo yogurt e gli albumi montati mescolando molto
delicatamente. </span></span></span>
<br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">Bagnare
velocemente i biscotti nel succo d'ananas e riempire delle coppette o
dei bicchieri trasparenti con uno strato di biscotti, uno di crema e
uno di<span style="color: #990000;"> <b>confettura .</b></span>
Fare un paio di strati per ingrediente e completare con un biscotto
asciutto in verticale </span></span></span>
<br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">Lasciare
in frigo per qualche ora prima di servire.</span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">La
quantità dello zucchero è indicativa, meglio assaggiare la crema prima di
aggiungere gli albumi ed eventualmente aggiungere ancora zucchero e
mescolare </span></span></span>
<br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<div style="margin-bottom: 0cm;">
<br /></div>
ausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.com0tag:blogger.com,1999:blog-2742662324427021956.post-52202309417410507812014-03-26T09:50:00.000+01:002014-03-26T09:50:33.240+01:00Le ricette del Faggio - Delizie di sfoglia
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;"></span></span></span><span style="font-family: Arial,Helvetica,sans-serif;"></span><div style="margin-bottom: 0cm;">
<a href="http://3.bp.blogspot.com/-njdBqIqYNT0/UtzObZszR1I/AAAAAAAABQM/388ffJ37SDc/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-njdBqIqYNT0/UtzObZszR1I/AAAAAAAABQM/388ffJ37SDc/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">1 confezione di pasta sfoglia</span></span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">250 gr di latte</span></span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">65 gr di zucchero</span></span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">20
gr di farina 00</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">2
tuorli</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">mezzo
limone</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div style="margin-bottom: 0cm;">
<span style="color: #990000;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;"><b>1
vasetto di confettura di cassis o lampone</b></span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">zucchero
a velo </span></span></span>
</div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><br /></span></span>
</div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">Preparare
la crema pasticcera:portare a bollore il latte ed intanto mescolare
in una ciotola i tuorli con lo zucchero e poi la farina.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">Appena
il latte arriva a bollore versarlo nella ciotola, mescolare bene il
composto e rimetterlo in pentola su fuoco basso.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">Infilzare
il mezzo limone con una forchetta ed usarlo come un cucchiaio per
mescolare la crema. Spegnere appena il composto si rapprende.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">Tagliare
con un coppapasta dei dischi di sfoglia del diametro di circa 8/10 cm
e disporli su una teglia coperta di carta forno.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">Mettere
un cucchiaio di crema al centro di ogni disco e sulla crema <span style="color: #990000;"><b>un
cucchiaino di confettura </b></span>.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">In
forno caldo a 180 gradi per 15 minuti.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">A
freddo spolverare con un po' di zucchero a velo.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><br /></span></span>
</div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><br /></span></span>
</div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
ausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.com0tag:blogger.com,1999:blog-2742662324427021956.post-84699856025867724072014-03-26T09:20:00.001+01:002014-03-26T09:20:21.247+01:00Le ricette del faggio - Polenta e baccalà
<div style="margin-bottom: 0cm;">
<a href="http://3.bp.blogspot.com/-njdBqIqYNT0/UtzObZszR1I/AAAAAAAABQM/388ffJ37SDc/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-njdBqIqYNT0/UtzObZszR1I/AAAAAAAABQM/388ffJ37SDc/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" /></a><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;"><span style="font-weight: normal;">800
gr di b</span>accalà già ammollato <br /><span style="color: #990000;"><b>1
vasetto di filetti di pomodoro </b></span>
<br />1 costa di sedano <br />1 carota<br />1 cipolla gialla
<br />prezzemolo <br />peperoncino <br /><span style="color: #990000;"><b>olio extra vergine d'oliva</b></span></span></span></span></div>
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><div style="margin-bottom: 0cm;">
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">400
gr di farina per polenta</span></span></span>
</div>
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><div style="margin-bottom: 0cm;">
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
</div>
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">Tritare
insieme sedano, carota e cipolla.</span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">In
una casseruola far soffriggere il trito di verdure con<span style="color: #990000;"> <b>olio
evo</b> <b> </b></span>e poi
unire il baccalà sfogliato. Dopo circa 5 minuti aggiungere i <b><span style="color: #990000;">filetti
di pomodoro,</span> </b><span style="font-weight: normal;">abbassare
la fiamma</span><b> </b> e far cuocere
ancora per una mezz'ora. Aggiungere un po' d'acqua se il fondo di
cottura dovesse asciugarsi troppo. Per ultimo una spolverata di
prezzemolo. </span></span></span>
<br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">Preparare
la polenta e servirla con a fianco il sughetto di baccalà.
Si può sostituire la polenta con delle fette di pane casereccio
tostate</span></span></span><br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span><br />
<br />
ausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.com0tag:blogger.com,1999:blog-2742662324427021956.post-31681829806860054802014-03-26T09:16:00.000+01:002014-03-26T09:16:26.783+01:00Le ricette del Faggio - Involtini di salmone al sesamo
<a href="http://3.bp.blogspot.com/-njdBqIqYNT0/UtzObZszR1I/AAAAAAAABQM/388ffJ37SDc/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-njdBqIqYNT0/UtzObZszR1I/AAAAAAAABQM/388ffJ37SDc/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" /></a><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">200
gr di <b><span style="color: #990000;">Salmone affumicato</span> </b><br />80
gr di philadelphia <br />1 mazzetto di rucola <br />4 cucchiai di semi
di sesamo </span></span></span><br />
<br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;"> </span></span></span>
<br />
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><div style="margin-bottom: 0cm;">
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">Disporre
una fettina di </span><span style="font-size: medium;"><b><span style="color: #990000;">Salmone
affumicato</span> </b></span><span style="font-size: medium;">
in un piatto e spalmare sopra uno strato di philadelphia lavorato
con un po' di latte per renderlo più cremoso ( oppure usare della
robiola)<br />Lavare ed asciugare la rucola e disporla sullo strato di
formaggio.</span></span></span></div>
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><div style="margin-bottom: 0cm;">
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">In
un piatto con i semi di sesamo far rotolare ogni involtino di salmone
fino a far aderire i semi su tutta la superficie dell’involtino. </span></span></span>
</div>
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><div style="margin-bottom: 0cm;">
<span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;">Disporre
gli involtini di salmone al sesamo in un piatto da portata e riporre
in frigo per 1 ora circa prima di servire </span></span></span>
</div>
ausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.com0tag:blogger.com,1999:blog-2742662324427021956.post-73055593668797794102014-02-25T23:43:00.000+01:002014-02-25T23:43:28.512+01:00Le ricette del Faggio - Crumble con ricotta e confettura di mirtilli
<div style="font-weight: normal;">
<a href="http://3.bp.blogspot.com/-njdBqIqYNT0/UtzObZszR1I/AAAAAAAABQM/388ffJ37SDc/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-njdBqIqYNT0/UtzObZszR1I/AAAAAAAABQM/388ffJ37SDc/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">270
gr farina<br />160 g zucchero<br />1 bustina di lievito x dolci<br />1
uovo<br />100 g di burro</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div style="font-weight: normal;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">350
g ricotta<br />60 g zucchero<br /><span style="color: #990000;"><b>1
vasetto di confettura di mirtilli </b></span></span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div style="font-weight: normal;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><br /></span></span>
</div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div style="font-weight: normal; margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">Mescolate
in una ciotola farina, zucchero e lievito.<br />Unite l’uovo e il
burro a temperatura ambiente. </span></span></span>
</div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div style="font-weight: normal; margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">Amalgamate
il tutto fino a formare delle grosse briciole.<br />In una terrina
mescolare la ricotta con lo zucchero.<br />Imburrate ed infarinate una
teglia e versate tre quarti delle briciole disponendole in maniera
uniforme. Versateci sopra il composto di ricotta e ricoprite con la
<span style="color: #990000;"><b>confettura di mirtilli. </b></span></span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div style="font-weight: normal; margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">Completate con
le restanti briciole. Infornate in forno già caldo
a 180° per circa 50 minuti.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div style="font-weight: normal; margin-bottom: 0cm;">
<br />
</div>
<div align="LEFT" style="font-weight: normal;">
<br />
</div>
<div align="LEFT">
<br />
</div>
ausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.com0tag:blogger.com,1999:blog-2742662324427021956.post-49587796242056230352014-02-25T23:29:00.000+01:002014-02-25T23:29:23.471+01:00Le ricette del Faggio - Peperonata<div align="LEFT">
<a href="http://3.bp.blogspot.com/-njdBqIqYNT0/UtzObZszR1I/AAAAAAAABQM/388ffJ37SDc/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-njdBqIqYNT0/UtzObZszR1I/AAAAAAAABQM/388ffJ37SDc/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">1
chilo di peperoni</span>
</span></span></div>
<div align="LEFT">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">2
cipolle rosse</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div align="LEFT">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">2
spicchi d'aglio</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div align="LEFT">
<span style="color: #990000;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;"><b>1
vasetto da 500 gr di Salsa di pomodoro </b></span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div align="LEFT">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">sale
e pepe </span></span></span>
</div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div align="LEFT">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;"><b>olio
e.v.o. </b></span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div align="LEFT">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><br /></span></span>
</div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div align="LEFT">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><br /></span></span>
</div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div align="LEFT">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">Tagliate
le cipolle a fette un po' spesse, mezzo centimetro, e fatele cuocere
in una padella antiaderente , la più grande che avete, con un mezzo
bicchiere di <b><span style="color: #990000;">Olio e.v.o.</span> </b>e i due spicchi d'aglio.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div align="LEFT">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">Pulite
i peperoni togliendo i semi e i filamenti bianchi, tagliateli a
strisce di circa 1 cm e aggiungeteli al soffritto di aglio e cipolle.
Coprite con un coperchio e fate cuocere a fiamma bassa per un quarto
d'ora circa. </span></span></span>
</div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div align="LEFT">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">Aggiungete
la <b><span style="color: #990000;">Salsa di pomodoro</span> </b>,
aggiustate di sale e cuocete fino a che i peperoni saranno cotti.</span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><div align="LEFT">
<br />
</div>
ausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.com0tag:blogger.com,1999:blog-2742662324427021956.post-88089615957623212682014-02-25T23:18:00.000+01:002014-02-25T23:19:08.500+01:00Le ricette del Faggio - Paccheri con rucola, pomodorini e salmone<div align="LEFT" style="border: none; font-weight: normal; padding: 0cm; text-decoration: none;">
<a href="http://3.bp.blogspot.com/-njdBqIqYNT0/UtzObZszR1I/AAAAAAAABQM/388ffJ37SDc/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-njdBqIqYNT0/UtzObZszR1I/AAAAAAAABQM/388ffJ37SDc/s1600/MARCHIO+FAGGIO+ROSSO+SOLO+LOGO.jpg" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;"><span style="background: transparent;">300
g di paccheri<br />100 g di rucola<br />una decina di pomodorini pachino</span></span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span>
<div align="LEFT" style="border: none; padding: 0cm; text-decoration: none;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;"><span style="background: transparent;"><span style="font-weight: normal;">1
cucchiaio raso di semi di sesamo<br />200 gr</span><b> </b><b>di
<span style="color: #990000;">salmone affumicato </span></b><span style="font-weight: normal;"><br /></span><span style="color: #990000;"><b>olio
e.v.o. </b></span></span></span></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span>
<div align="LEFT" style="border: none; padding: 0cm; text-decoration: none;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><br /></span></span>
</div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span>
<div align="LEFT" style="border: none; padding: 0cm; text-decoration: none;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><br /></span></span>
</div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">Lavate
ed asciugate la rucola e tagliatela in tre o quattro pezzi.</span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;"><span style="font-size: medium;">Tagliate
i pomodorini a spicchi e il <b><span style="color: #990000;">Salmone</span> </b> a fette e poi a fette
un po' spesse e poi a striscioline.</span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">
</span></span><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">Quando
la pasta sarà cotta conditela con tutti gli ingredienti, aggiungete
i semi di sesamo e un giro d</span></span><span style="color: #99284c;"><span style="font-family: Comic Sans MS, cursive;"><b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #666666;">'<span style="color: #990000;">olio
e.v.o</span></span></span><span style="color: #990000;">.</span> </b></span></span></span></span><br />
<div align="LEFT" style="border: none; padding: 0cm; text-decoration: none;">
<br />
<br /></div>
ausilia grecohttp://www.blogger.com/profile/08797850646240480417noreply@blogger.com0