tag:blogger.com,1999:blog-50949007199302022742024-03-24T00:10:06.322-07:00In Cucina con Mamma AgneseGabriella Pizzo Chefhttp://www.blogger.com/profile/06135697066514309802noreply@blogger.comBlogger512125tag:blogger.com,1999:blog-5094900719930202274.post-41919532997373849842023-10-01T01:30:00.000-07:002024-01-30T12:48:14.772-08:00Risotto Cenerentola - ricetta antispreco by Risotti d'autore di Gabriella Pizzo Chef<p><span style="font-family: inherit;"><br /></span></p><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none; background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none; white-space: pre-wrap;"><div dir="auto" style="animation-name: none; font-size: 15px; transition-property: none;"><span style="font-family: inherit;">Il claim è, in cucina non si butta nulla ovvero come dare nuova vita agli scarti di cibo</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><p style="color: black; font-size: medium; white-space: normal;"><span style="font-family: inherit;"> <span style="color: #050505; font-size: 15px; white-space: pre-wrap;">Nome del piatto:</span></span></p><div class="xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs x126k92a" style="animation-name: none; margin: 0px; overflow-wrap: break-word; transition-property: none;"><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit; font-size: large;"><b>Cenerentola</b></span></div><div dir="auto" style="animation-name: none; font-size: 15px; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; font-size: 15px; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; transition-property: none;"><div class="separator" style="clear: both; font-size: 15px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4dyUUTCrYLoln-1uPCO3McWwAJMMAlws5umIhR1F_-ie_HouNiVj50lVQ9tnnQzj6Vn5Gdui74GgoEW1QPv5cRJyfzB1qkiT-NvF_9xDZD0D7LXHIUKxy9lA5xUQDeCezQmsTohy9obf3bniuB7EB9PhL14D-cPRKuV06hhAAij3wPV81di0svB7sTTA/s2835/Gabriella%20Pizzo%20Riso%20Cenerentola.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2835" data-original-width="2268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4dyUUTCrYLoln-1uPCO3McWwAJMMAlws5umIhR1F_-ie_HouNiVj50lVQ9tnnQzj6Vn5Gdui74GgoEW1QPv5cRJyfzB1qkiT-NvF_9xDZD0D7LXHIUKxy9lA5xUQDeCezQmsTohy9obf3bniuB7EB9PhL14D-cPRKuV06hhAAij3wPV81di0svB7sTTA/s16000/Gabriella%20Pizzo%20Riso%20Cenerentola.jpg" /></a></div><div dir="auto" style="animation-name: none; font-size: 15px; transition-property: none;"><br /></div><div dir="auto" style="animation-name: none; font-size: 15px; transition-property: none;"><br /></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none;"><div dir="auto" style="animation-name: none; transition-property: none;"><b><span style="font-family: inherit; font-size: medium;">Risotto con bucce di piselli</span></b></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none;"><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><b>Ingredienti per 2 persone</b></span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">200 g di riso carnaroli classico</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">2 lt di brodo vegetale</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">1 cipolla bianca</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">1/2 bicchiere di prosecco</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">900 g di bucce di pisello</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">100 g di piselli freschi</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">20 g di burro</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">20 g di parmigiano grattugiato</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;">Erbe e fiori di campo</span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: black; font-size: 14px; white-space: normal;">Siamo onde dello stesso mare</span><br style="animation-name: none; color: black; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none; white-space: normal;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: black; font-size: 14px; white-space: normal;">foglie dello stesso albero</span><br style="animation-name: none; color: black; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none; white-space: normal;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: black; font-size: 14px; white-space: normal;">fiori dello stesso giardino.</span><br style="animation-name: none; color: black; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none; white-space: normal;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: black; font-size: 14px; white-space: normal;">(Lucio Anneo Seneca)</span><br style="animation-name: none; color: black; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none; white-space: normal;" /><br style="animation-name: none; color: black; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none; white-space: normal;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: black; font-size: 14px; white-space: normal;">E questo tutt'uno non può essere che un messaggio di bellezza, inclusione e consapevolezza.</span><br style="animation-name: none; color: black; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none; white-space: normal;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: black; font-size: 14px; white-space: normal;">Non ci sono super donne e super uomini, ogni nostro momento di vita, può essere meraviglioso quanto denso di difficoltà, a volte anche a causa di una nutrizione scorretta ed inadeguata ad apportare il carico di vitamine e nutrienti per il corretto funzionamento di uno degli organi più complesso, il nostro cervello.</span><br style="animation-name: none; color: black; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none; white-space: normal;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: black; font-size: 14px; white-space: normal;">Non possono mancare quindi la frutta e la verdura, tanta acqua, legumi e cereali come il riso.</span><br style="animation-name: none; color: black; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none; white-space: normal;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: black; font-size: 14px; white-space: normal;">Progetto Itaca, Fondazione a supporto di chi soffre di disturbi della salute mentale, ogni anno promuove un evento Nazionale di raccolta pubblica di fondi, dove il riso è protagonista.</span><br style="animation-name: none; color: black; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none; white-space: normal;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: black; font-size: 14px; white-space: normal;">Una challenge </span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz _aa9_ _a6hd" href="https://www.instagram.com/explore/tags/tuttimattiperilriso/" role="link" style="-webkit-tap-highlight-color: transparent; animation-name: none; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation; transition-property: none; white-space: normal;" tabindex="0">#tuttimattiperilriso</a><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: black; font-size: 14px; white-space: normal;"> rivolta ai professionisti della ristorazione per la realizzazzione di un Ebook con i migliori risotti sani ed equilibrati, in gara un giudice d'eccezzione lo Chef </span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz notranslate _a6hd" href="https://www.instagram.com/giancarlo_morelli/" role="link" style="-webkit-tap-highlight-color: transparent; animation-name: none; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; padding: 0px; text-decoration-line: none; touch-action: manipulation; transition-property: none; white-space: normal;" tabindex="0">@giancarlo_morelli</a><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: black; font-size: 14px; white-space: normal;"> ha scelto i migliori 10.</span><br style="animation-name: none; color: black; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none; white-space: normal;" /><br style="animation-name: none; color: black; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none; white-space: normal;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: black; font-size: 14px; white-space: normal;">Il mio Risotto Cenerentola è uno di questi.</span></span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: black; font-size: 14px; white-space: normal;">Grazie mille </span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz notranslate _a6hd" href="https://www.instagram.com/progetto.itaca/" role="link" style="-webkit-tap-highlight-color: transparent; animation-name: none; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; padding: 0px; text-decoration-line: none; touch-action: manipulation; transition-property: none; white-space: normal;" tabindex="0">@progetto.itaca</a><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: black; font-size: 14px; white-space: normal;"> per quello che fate per tante persone e grazie allo Chef Morelli per l'onore conferitomi.</span></span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="color: black; font-size: 14px; white-space: normal;"><br /></span></span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqpzSEaElO6Wra_jxdjZBxeze7LeCfCFqzFJkZ3RGTFKaUVQ7zi-NlbhMznjVZ5ZrweW6OM61zxv18inqr4Q82biIXx9b5nPqFITRh2P8JlMh2NmZXRpXLMzOfgdtpWQNWGPGG_P2OphEKtE77e6nRQVp0BaA7MArSdpKosC4qmLTGGjeF7neset3p7qc/s1301/Screenshot_20240112_223618_Instagram.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1301" data-original-width="812" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqpzSEaElO6Wra_jxdjZBxeze7LeCfCFqzFJkZ3RGTFKaUVQ7zi-NlbhMznjVZ5ZrweW6OM61zxv18inqr4Q82biIXx9b5nPqFITRh2P8JlMh2NmZXRpXLMzOfgdtpWQNWGPGG_P2OphEKtE77e6nRQVp0BaA7MArSdpKosC4qmLTGGjeF7neset3p7qc/w250-h400/Screenshot_20240112_223618_Instagram.jpg" width="250" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxJIPIww0pclcovfwevXP976gY-8I76r3kXfGCMVSTndI7ldDMFrnCO-KiEbrr1UDY1hRgZORX12-V5J0VOeldRbujkWpNCPHns9V2VYF9EAJHuoX4iZ4CxOAXb1YWMTiOOg2s2I4gH9PH5dCAzQQBc2SnIYgT0EDSZj9UUVNN0HLDi29G1oNgEK6IFg/s1298/Screenshot_20240112_223640_Instagram.jpg" style="margin-left: 1em; 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font-size: 14px; white-space: normal;"><br /></span></span></div></div><span style="font-family: inherit; font-size: 15px;"><br /></span></div></div></div></div>Gabriella Pizzo Chefhttp://www.blogger.com/profile/06135697066514309802noreply@blogger.com0tag:blogger.com,1999:blog-5094900719930202274.post-53901621501162111372023-09-06T01:30:00.000-07:002023-10-24T10:45:20.386-07:00Cous cous Green Heart con olii extravergini d'oliva aromatizzati<p>A volte si ha solo bisogno di un punto di vista differente.</p><p>Fino a che punto sono necessari nuovi equilibri, io direi molto anzi moltissimo, ed allora si studiano ricette classiche e le si veste di una forma diversa, più in linea con i tempi.</p><p><b><span style="color: #6aa84f; font-size: large;">Nasce così Green Heart</span></b></p><p><b><span style="color: #274e13; font-size: large;">Cous cous con Cipolla bianca ed Olii Biologici extravergini aromatizzati</span></b></p><p><br /></p><p class="MsoNormal"><b><span style="font-family: inherit; font-size: medium;"><br /></span></b></p><p class="MsoNormal"><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidVk-gsy4W_Br9Ox4Fu_Q5cjvo6PyHzro1QrCHmfcxjcNP66gOCOAmAzq9e7A_mZqOmSjp_MUErYJZLCK-ZEIsda-m7bF7NGMraTS9ezCXOH-dEplnaLgAxV9fB7Txk-em-Lpy8m5ACkBBUShbjfocqIn9WA2usSunBFNDywQKVZZzlXwTksEmE3vE/s1078/Gabriella%20Pizzo%20Green%20Heart.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1077" data-original-width="1078" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidVk-gsy4W_Br9Ox4Fu_Q5cjvo6PyHzro1QrCHmfcxjcNP66gOCOAmAzq9e7A_mZqOmSjp_MUErYJZLCK-ZEIsda-m7bF7NGMraTS9ezCXOH-dEplnaLgAxV9fB7Txk-em-Lpy8m5ACkBBUShbjfocqIn9WA2usSunBFNDywQKVZZzlXwTksEmE3vE/s16000/Gabriella%20Pizzo%20Green%20Heart.jpg" /></a></b></div><b><br /><span style="font-family: inherit; font-size: medium;"><br /></span></b><p></p><p class="MsoNormal"><b><span style="font-family: inherit; font-size: medium;"><br /></span></b></p><p class="MsoNormal"><b><span style="font-family: inherit; font-size: medium;"><br /></span></b></p><p class="MsoNormal"><b><span style="font-family: inherit; font-size: medium;">Ingredienti per 4 persone</span></b></p><p class="MsoNormal"><span style="font-family: inherit;">160 g di cous cous precotto</span></p>
<p class="MsoNormal"><span style="font-family: inherit;">180 g di acqua calda</span></p>
<p class="MsoNormal"><span style="font-family: inherit;">10 g di olio d’oliva extravergine Redoro biologico</span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Sale fino</span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Per la crema di cipolle</span></p>
<p class="MsoNormal"><span style="font-family: inherit;">3 cipolle bianche</span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Olio extravergine d'oliva biologico Redoro</span></p>
<p class="MsoNormal"><span style="font-family: inherit;">sale</span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Per l'olio al silene</span></p>
<p class="MsoNormal"><span style="font-family: inherit;">100 g di silene </span></p>
<p class="MsoNormal"><span style="font-family: inherit;">150 g (circa) di olio extravergine di oliva biologico Redoro</span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Per l'olio al luppolo</span></p>
<p class="MsoNormal"><span style="font-family: inherit;">150 g di germogli di luppolo</span></p>
<p class="MsoNormal"><span style="font-family: inherit;">200g (circa) di olio extra vergine d'oliva Redoro bio</span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Per impiatto</span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Erbe aromatiche</span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Fiori eduli</span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Petali di cartamo secchi</span></p>
<p class="MsoNormal"><o:p><span style="font-family: inherit;"> </span></o:p></p>
<p class="MsoNormal"><b><span style="font-family: inherit; font-size: medium;">Procedimento</span></b></p>
<p class="MsoNormal"><span style="font-family: inherit;">Preparare la crema di cipolle.</span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Sbianchire in acqua bollente pochi minuti, le cipolle a
tocchetti, passare al mixer, aggiungere<span style="mso-spacerun: yes;">
</span>nel caso troppo denso acqua di cottura ed olio extravergine di oliva
Redoro bio, aggiustare di sale, mettere da parte.</span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Sbianchire i carletti, unire olio extravergine di oliva
biologico Redoro a filo, passare al mixer, e poi a setaccio fino, mettere da
parte.</span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Sbianchire i germogli di luppolo, scolare, passare al mixer,
unire olio extravergine di oliva bio Redoro, passare a setaccio fine, mettere
da parte.</span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Preparare il cous cous, in una pirofila, possibilmente
piana,</span></p>
<p class="MsoNormal"><span style="font-family: inherit;">unire il cous cous precotto, il sale, l’olio extravergine
biologico, una punta di curcuma, unire l’acqua calda, coprire con pellicola per
per circa due minuti, sgranare il cous cous con una forchetta, condire con la
crema di cipolla ed impiattare utilizzando due coppa pasta, il primo più grande
ed il secondo più piccolo, nel mezzo, alla fine versare l’olio al silene, nel
piatto gocce di olio al luppolo, ultimare con erbe aromatiche, fiori eduli e
petali di cartamo.</span></p>Gabriella Pizzo Chefhttp://www.blogger.com/profile/06135697066514309802noreply@blogger.com0tag:blogger.com,1999:blog-5094900719930202274.post-43061567264371919852023-09-01T01:30:00.000-07:002023-10-24T10:44:34.684-07:00In finale per la terza edizione del Concorso Extracuoca 2023<p> Alla fine non c'è due senza tre.</p><p><br /></p><p>Nel 2021 nella categoria secondi vinsi il Primo premio, ma a causa del periodo pandemico non potei recarmi a Perugia per la premiazione con mio grande rammarico.</p><p>Nel 2022 ho partecipato in presenza nella sede dell'Università dei Sapori di Perugia, dove l'emozione ha prevalso ed alla fine scordai pure un ingrediente, ma l'esperienza è stata veramente entusiasmante anche grazie alla compagnia di tante donne meravigliose in primis la mia accompagnatrice e sostentrice Arcobaleno.</p><p>Quest'anno sono stata spinta a partecipare, ed alla fine la mia proposta ha superato l'esame ed è candidata a concorrere alla terza edizione del contest dedicato alle donne cuoco ed all'Olio d'oliva extravergine Italiano premiato Ercole Olivario, nel mio caso un<a href="https://www.facebook.com/chefgabriellapizzo" target="_blank"> Redoro Extra Vergine</a></p><p>Che questa volta sia la volta buona....</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbfY13lZv8A9Irfj9DffSUG0uc518cu5_iQE_wWB_IIr5_K1vukOTUAc_EjsBPwB17VlT0D3yiVKR17pGXb-Qd8GI7tQEMsgYA9qLJwQsCny1SNRUCV69-QouR8gmxHGOFvCjGVVVOeZayhvuHhMg3-Y-h5nlQ5-Q3Mpbb8iF2s_6M4TaklOJnmpLwNOo/s1668/Gabriella%20Pizzo%20finalista%20Extracuoca%202023.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1668" data-original-width="1668" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbfY13lZv8A9Irfj9DffSUG0uc518cu5_iQE_wWB_IIr5_K1vukOTUAc_EjsBPwB17VlT0D3yiVKR17pGXb-Qd8GI7tQEMsgYA9qLJwQsCny1SNRUCV69-QouR8gmxHGOFvCjGVVVOeZayhvuHhMg3-Y-h5nlQ5-Q3Mpbb8iF2s_6M4TaklOJnmpLwNOo/s16000/Gabriella%20Pizzo%20finalista%20Extracuoca%202023.jpg" /></a></div><br /><div class="xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs x126k92a" style="animation-name: none; background-color: white; color: #050505; margin: 0px; overflow-wrap: break-word; transition-property: none; white-space: pre-wrap;"><div dir="auto" style="animation-name: none; transition-property: none;"><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><b><span style="font-family: inherit; font-size: medium;">Concorso
Nazionale ExtraCuoca 2023 - III edizione </span></b></p><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 15px;"><span style="font-size: 11.5pt;"><span style="font-family: inherit;">La Giuria degli Esperti, che ha selezionato le 28 finaliste è un comitato
multidisciplinare costituito da:</span></span></p><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 15px;"><span style="font-family: inherit;"><span style="font-size: 11.5pt;">Giorgio </span><span style="font-size: 11.5pt;">Donegani, Tecnologo alimentare ed esperto di nutrizione</span></span></p><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 15px;"><span style="font-family: inherit;"><span style="font-size: 11.5pt;">Alessandra Baruzzi, Cuoca, Coordinatrice Nazionale Lady Chef<o:p></o:p></span></span></p><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 15px;"><span style="font-family: inherit;"><span style="font-size: 11.5pt;">Giuseppe Capano, Chef dell’olio e scrittore-divulgatore<o:p></o:p></span></span></p><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 15px;"><span style="font-family: inherit;"><span style="font-size: 11.5pt;">Gianna Fanfano, Cuoca, Segretaria generale di Lady Chef<o:p></o:p></span></span></p><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 15px;"><span style="font-family: inherit;"><span style="font-size: 11.5pt;">Antonietta Mazzeo, Assaggiatrice esperta di olio e giornalista<o:p></o:p></span></span></p><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 15px;"><span style="font-family: inherit;"><span style="font-size: 11.5pt;">Martina Rusconi Clerici, Imprenditrice e membro del direttivo Associazione Nazionale
Donne dell’Olio<o:p></o:p></span></span></p><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 15px;"><span style="font-family: inherit;"><span style="font-size: 11.5pt;">Fabrizio Salce, Giornalista enogastronomico la valutazione delle ricette pervenute ha
seguito questi criteri di giudizio:<o:p></o:p></span></span></p><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 15px;"><span style="font-family: inherit;"><span style="font-size: 11.5pt;">Attenzione al profilo sensoriale dell’olio prescelto</span></span></p><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 15px;"><span style="font-family: inherit;"><span style="font-size: 11.5pt;">Cura nella scelta degli ingredienti attenzione alla valorizzazione dei prodotti locali<o:p></o:p></span></span></p><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 15px;"><span style="font-family: inherit;"><span style="font-size: 11.5pt;">Gradevolezza complessiva desumibile dalla ricetta</span></span></p><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 15px;"><span style="font-family: inherit;"><span style="font-size: 11.5pt;">Aspetto estetico valutabile dalla foto allegata<o:p></o:p></span></span></p><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 15px;"><span style="font-family: inherit;"><span style="font-size: 11.5pt;">Salubrità e profilo nutrizionale della ricetta</span></span></p><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 15px;"><span style="font-family: inherit;"><span style="font-size: 11.5pt;">Originalità e creatività e innovazione<o:p></o:p></span></span></p><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 15px;"><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7xnb3ISJlwNjBLbfLUDFhsFgjQVAHPD30kcXJ05mkmXP9hCBiZUMAhZa5-xQ5ZJAK38L6JStG6MSmm4soysshRfRZxO-H11zzVTW5_ANgAws1aKBj0-spMOyQwKKXB92lpA_cZ3XSRSSl8X_FOJbB8fSdxG2xPaHgJCvegoNVmK4wqj3uT9cpom1Di2M/s1600/EXTRACUOCA%202023%20GIURIA.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7xnb3ISJlwNjBLbfLUDFhsFgjQVAHPD30kcXJ05mkmXP9hCBiZUMAhZa5-xQ5ZJAK38L6JStG6MSmm4soysshRfRZxO-H11zzVTW5_ANgAws1aKBj0-spMOyQwKKXB92lpA_cZ3XSRSSl8X_FOJbB8fSdxG2xPaHgJCvegoNVmK4wqj3uT9cpom1Di2M/w640-h640/EXTRACUOCA%202023%20GIURIA.jpg" width="640" /></a></span></div><span style="font-family: inherit;"><br /><span style="font-size: 11.5pt;">23 Novembre le Finali a Perugia</span></span><p></p><span style="font-size: 15px;"><span style="font-family: inherit;">Ventotto cuoche professioniste in finale alla terza edizione di “Extra Cuoca – Il talento delle donne per l’olio extra vergine”, concorso nazionale dedicato alle cuoche professioniste promosso dal Comitato di Coordinamento del Premio Ercole Olivario e dall’Associazione Nazionale Donne dell’Olio, in partnership con Lady Chef (Dipartimento femminile della FIC – Federazione Italiana Cuochi)
</span></span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; transition-property: none;"><div dir="auto" style="animation-name: none; font-size: 15px; transition-property: none;"><span style="font-family: inherit;">Gabriella Pizzo da Borgo Veneto (PD)</span></div><div dir="auto" style="animation-name: none; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none;"><a href="https://extracuoca.it/intervista-alla-cuoca-gabriella-pizzo/" rel="nofollow">Link all'intervista</a></div></div></div>Gabriella Pizzo Chefhttp://www.blogger.com/profile/06135697066514309802noreply@blogger.com0tag:blogger.com,1999:blog-5094900719930202274.post-73273267894580716252023-08-30T01:30:00.000-07:002023-10-24T10:46:01.397-07:00Anitra - Silenzio parla la corte Veneta<p>Grande passione per gli animali di corte, ereditato da Mamma Agnese, lei che con un sorriso ed un abbraccio morbido illuminava le mie giornate più buie, amava circondaarsi di una vera e propria arca di cortile, dove facevano bella vista le oche e le anitre.</p><p>Amava poi preparare degli arrosti meravigliosi, vero che la materia prima era allevata da lei, fatto sta che il risultato finale era veramente superlativo.</p><p>Io ci provo, ma ho ancora tanto da imparare.</p><p><br /></p><p><b><span style="font-size: large;">Anitra di corte</span></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdZ5YIzfziWso4RkyLDiNoprxSzmvQ-NoHTlQ29qbPhHnuGED3cO7rEUtAmro-xBscbjQLNfZVv5HWo1OXLOYqk8kGEmeMzg7sOVLXunaZnzUHV8tu13vrmF3dadrMiPW3Yqt41L-LiXi3nRx2f-ujEnASwopTU84pOSSSGI2G3_UCt9hyFZvO6RC/s1087/Gabriella%20Pizzo%20anitra.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1087" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdZ5YIzfziWso4RkyLDiNoprxSzmvQ-NoHTlQ29qbPhHnuGED3cO7rEUtAmro-xBscbjQLNfZVv5HWo1OXLOYqk8kGEmeMzg7sOVLXunaZnzUHV8tu13vrmF3dadrMiPW3Yqt41L-LiXi3nRx2f-ujEnASwopTU84pOSSSGI2G3_UCt9hyFZvO6RC/s16000/Gabriella%20Pizzo%20anitra.jpg" /></a></div><br /><p><b>Ingredienti per 2 persone</b></p><p>2 cosce di anitra</p><p>1 bicchiere di vino bianco prosecco</p><p>olio evo Umbro</p><p>Fiori di cappepro</p><p>Mostarda di frutta Veneta</p><p>Fiori eduli</p><p>Erbe aromatiche</p><p>Petali di mandorle</p><p>Burro</p><p>Sale</p><p>Pepe</p><p><b>Preparazione</b></p><p>Marinare per lameno due ore, tenendo in frigorifero le cosce in una casseruola con del vino, pepe in grani ed erbe aromatiche.</p><p>Rosolare in una soutè antiaderente con un filo d'olio, ultimare la cottura inforno ventilato, dare un ultimo ripasso in padella cald con del burro fuso.</p><p>Servire come da foto</p>Gabriella Pizzo Chefhttp://www.blogger.com/profile/06135697066514309802noreply@blogger.com0tag:blogger.com,1999:blog-5094900719930202274.post-12256944191503356962023-08-28T13:31:00.000-07:002023-10-24T10:46:57.452-07:00Pan moro e renga - Ricetta VenetaHo giocato con la farina, con i semi oleosi, cercando di ricordare, quanto amavo
stare in cucina anche da bimbetta. Le storie emozionali possono creare uno stato
di benessere assoluto, d'altronde impastare, osservare la lievitazione per poi
sentirne la fragranza è uno degli antistress migliori. Una delle ricette
tradizionali della mia regione, il Veneto, ma sopratutto della mia famiglia,
vede la "Renga" protagonista, la ricetta originale la vedrebbe con la polenta,
da qui "Poenta e renga". La "Renga" nome veneto dell'Aringa è un pesce azzurro,
ricco di Omega3, in passato spesso presente nelle tavole contadine, oggi è
diventato un piatto gourmet. <div>Già perchè il pane quello buono, quello Nero di segale si sposa benissimo con il pesce, creando una alchimia sensoriale decisamente interessante.</div><div>Quanto adoro le tradizioni quelle belle ed emozionali, la storia di un popolo si lega sopratutto ai ricordi culinari, alla voglia di stare insieme, assaporando il pane fragrante, fatto sapientemente ad arte, come quello proposto ogni anno nella manifestazione Transfrontaliera " Lo Pan Ner - Il Pane delle Alpi".</div><div>Anche quest'anno saranno molti i comuni dela Valle d'Aosta che riaccenderanno gli antichi forni comuni dei loro villaggi, tornando quindi a condividere la gioia dello stare insieme per creare e gustare il pane Nero di Segale.</div><div><div><br /></div><div><b><br /></b></div><div><span style="font-size: large;"><b>Pan Moro e Renga </b></span></div><div><span style="font-size: large;"><b>Pane nero e Aringa, petali di cipo</b><b>lla agrodolce e pesto di rucola </b></span></div></div><div><b><br /></b></div><div><b><br /></b></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-6j-2lThuBFs/YUd8-etFYvI/AAAAAAAAJeM/dOvIstwTVlct1q_QOrAkUoCUmJjmvao5gCLcBGAsYHQ/s1342/Gabriella%2BPizzo%2BPan%2BMoro%2Be%2Brenga.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1342" data-original-width="1074" src="https://1.bp.blogspot.com/-6j-2lThuBFs/YUd8-etFYvI/AAAAAAAAJeM/dOvIstwTVlct1q_QOrAkUoCUmJjmvao5gCLcBGAsYHQ/s16000/Gabriella%2BPizzo%2BPan%2BMoro%2Be%2Brenga.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pan moro e renga, seola e pesto de scrissoi</td></tr></tbody></table><br /><b><br /></b></div><div><b><br /></b></div><div><b>Difficoltà: Media</b></div><div><b><br /></b></div><div>Tempo di esecuzione totali : 4 ore</div><div>Tempo di lievitazione e cottura pane 2,30 '</div><div>Tempo marinatura aringa : 2 ore</div><div>Tempo preparazione cipolle agrodolci : 30'</div><div>Tempo preparazione pesto : 30'</div><div>Tempo di proparazione briciole di pane nero all'olio: 20'</div><div><br /></div><div>Il primo passaggio da farsi è la preparazione del Pan Moro</div><div><br /></div><div><b>Pane nero di segala e semi oleosi</b></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Zefd5gwDCqw/YUd-s1yVrHI/AAAAAAAAJeU/nk6WVQ_McrE8hFzvmvDEhKQLeoJrcnldQCLcBGAsYHQ/s1209/Gabriella%2BPizzo%2BPane%2Bnero%2Bdi%2Bsegale.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1209" data-original-width="1080" height="640" src="https://1.bp.blogspot.com/-Zefd5gwDCqw/YUd-s1yVrHI/AAAAAAAAJeU/nk6WVQ_McrE8hFzvmvDEhKQLeoJrcnldQCLcBGAsYHQ/w572-h640/Gabriella%2BPizzo%2BPane%2Bnero%2Bdi%2Bsegale.jpg" width="572" /></a></div><br /><b><br /></b></div><div><b>Ingredienti per 4 persone</b></div><div><b><br /></b></div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· 3</span>00 g di farina di segale</div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· </span>100 g di farina 0</div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· </span>100 g di farina integrale</div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· </span>300 g di acqua</div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· </span>10 g di sale</div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· </span>6 g di lievito di birra</div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">·</span>50 g di semi oleosi : lino e sesamo</div><div><b><br /></b></div><div><b>Preparazione</b></div><div><b><br /></b></div><div>Settacciare le farine, sciogliere in poca acqua tiepida il lievito, in una spianatoia meglio se di legno, creare una fontana, inserire poco alla volta l'acqua, mescolare ed aggiungere gradatamente tutta l'acqua rimanente, alla fine il sale.</div><div>Lavorare l'impasto, fino ad ottenere un panetto, mettere a lievitare in un recipiente leggermente oleato per circa un'ora, passato il tempo, dare la forma desiderata, rimettere a lievitare un'altra ora. Sarà pronto quando sarà praticamente raddoppiato di volume. Dare forma ai panetti, incidere ed infornare per 15' a 220° per poi abbassare a 180° e continuare la cottura per altri 20'.</div><div><br /></div><div><b>Briciole di pane nero all'olio</b></div><div>Tempo di preparazione 20'</div><div><br /></div><div><b>Ingredienti per 4 persone</b></div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· </span>120 g di pane nero</div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· </span>20 g di olio d'oliva</div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· </span>5 g di sale</div><div><br /></div><div><br /></div><div>Quando il pane nero sarà raffreddato, utilizzare la quantità indicata e realizzare delle briciole, versare in una teglia da forno, aggiungere il sale e l'olio e tostarle in forno caldo a 180° per circa 20'. Quando pronto mettere da parte.</div><div><br /></div><div>Nel frattempo che il pane lievita e cuoce, procedere con le altre preparazioni.</div><div><br /></div><div style="text-align: justify; text-indent: -24px;"><span style="color: #656565; font-family: Symbol;"><span style="background-color: white;">F</span></span></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-uj4u7lozMLY/YUeNVukw1_I/AAAAAAAAJek/41XWk7OiV1Q8P0j_J1HuijuTWFii7aTNACLcBGAsYHQ/s1080/Gabriella%2BPizzo%2BPane%2Bnero%2Be%2Brenga.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1073" data-original-width="1080" src="https://1.bp.blogspot.com/-uj4u7lozMLY/YUeNVukw1_I/AAAAAAAAJek/41XWk7OiV1Q8P0j_J1HuijuTWFii7aTNACLcBGAsYHQ/s16000/Gabriella%2BPizzo%2BPane%2Bnero%2Be%2Brenga.jpg" /></a></div><br /><div><br /></div><div><br /></div><div><b>Filetti di aringa marinati</b></div><div><br /></div><div>Tempo di preparazione marinatura : 1 ora</div><div>Tempo di cottura in padella : 8'</div><div><br /></div><div>Ingredienti per 4 persone</div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· </span>4 aringhe </div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· </span>30 g di maggiorana fresca</div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· </span>30 g di timo limone fresco</div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· </span>5 g di sale</div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· </span>100 g di olio d'oliva leggero</div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· </span>Fiori eduli</div><div><br /></div><div><br /></div><div>Pulire e sfilettare le aringhe, marinare in olio ed erbe aromatiche. Riporre in frigorifero per almeno un'ora coperto da pellicola.</div><div><br /></div><div><b>Pesto di rucola e mandorla</b></div><div><br /></div><div>Ingredienti per 4 persone</div><div><br /></div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· </span>50 g di rucola</div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· </span>20 g di mandorle spellate</div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· </span>3 g di sale</div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· </span>30 g di formaggio asiago stagionato</div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· </span>100 g di olio d'oliva delicato</div><div><br /></div><div>Procedimento</div><div><br /></div><div>Sbianchire la rucola quanche minuto, passare subito in acqua e ghiaccio per preservare il colore verde brillante.Passare al mixer aggiungendo le mandorle spellate, il sale e l'olio ed il formaggio grattugiato, fino ad ottenere il pesto, inserire in una sac a poque, mettere in frigorifero.</div><div><br /></div><div><b>Cipolle agrodolce</b></div><div><br /></div><div>Igredienti per 4 persone</div><div><br /></div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· </span>200 g di cipolle bianche</div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· </span>200 g di cipolle rosse di Tropea</div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· </span>30 g di aceto di mela</div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· </span>20 g di acqua</div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· </span>20 g di zucchero di canna</div><div><span style="background-color: white; color: #656565; font-family: Symbol; font-size: 16px; text-align: justify; text-indent: -24px;">· </span>5 g di sale</div><div>2 padelle antiaderenti</div><div><br /></div><div><b>Procedimento</b></div><div><br /></div><div>Tagliare a spicchi sia le cipolle bianche che le cipolle rosse di Tropea, procedere alla loro preparazione separatamente</div><div><br /></div><div><b>Preparazione</b></div><div>Ungere d'olio leggermente le due padelle antiaderenti, versare in una gli spicchi di cipolla bianca e nell'altra gli spicchi di cipolla rossa, aggiungere in ogni padella metà del liquido ottenuto miscelando l'aqua e l'aceto, lasciare evaporare leggermente, aggiungere lo zucchero sempre dividendo la quantità.</div><div>Saranno pronte quando avranno assorbito il liquido, dovranno rimanere croccanti. Mettere da parte.</div><div><br /></div><div>Sciaquare i fiori eduli asciugare su carta da cucina assorbente.</div><div><br /></div><div><b>Cottura dei filetti di aringa</b></div><div><br /></div><div>Toglliere i filetti di aringa dal frigorifero, sgocciolare, tagliare i filetti in losanghe, passare velocemente in una padella calda leggermente unta d'olio d'oliva, cuocendo solo dalla parte della pelle. Aggiustare di sale.</div><div><br /></div><div>Impiattamento</div><div>In ogni piatto creare una macchia di colore con il pesto di rucola, aggiungere le briciole di pane nero croccanti, un filetto di aringa, i petali di cipolla agrodolce sia rosse che bianche, fiori eduli, erbe aromatiche, volendo si possono aggiungere dei tocchetti di mandorla spellata.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Ghq3-doGtdA/YUeay4NfDSI/AAAAAAAAJes/sf5snM5x1GceiviZjdvod6F6z2r3b0SrgCLcBGAsYHQ/s2048/Gabriella%2BPizzo%2BAringa.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1949" height="640" src="https://1.bp.blogspot.com/-Ghq3-doGtdA/YUeay4NfDSI/AAAAAAAAJes/sf5snM5x1GceiviZjdvod6F6z2r3b0SrgCLcBGAsYHQ/w610-h640/Gabriella%2BPizzo%2BAringa.jpg" width="610" /></a></div><br /><div><br /></div><div><br /></div><div><p class="MsoNormal" style="background: white; border: none; color: #656565; font-family: "Open Sans"; font-size: 18px; line-height: 28px; list-style: none; margin: 0px 0px 10px; outline: none; padding: 20px 30px; text-align: justify;"><span class="oi732d6d" style="border: none; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="border: none; color: #050505; font-size: 11.5pt; list-style: none; margin: 0px; outline: none; padding: 0px;">Il contest si pone l'obiettivo di valorizzare sia <b>il pane nero di segale</b> -inteso come prodotto tipico valdostano o <b>in alternativa la farina di segale</b>, in quanto preziosa coltivazione diffusa nei territori montani.</span></span><span face=""Segoe UI", sans-serif" style="border: none; color: #050505; font-size: 11.5pt; list-style: none; margin: 0px; outline: none; padding: 0px;"><o:p></o:p></span></p><p class="MsoNormal" style="background: white; border: none; color: #656565; font-family: "Open Sans"; font-size: 18px; line-height: 28px; list-style: none; margin: 0px 0px 10px; outline: none; padding: 20px 30px; text-align: justify;"><span class="oi732d6d" style="border: none; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="border: none; color: #050505; font-size: 11.5pt; list-style: none; margin: 0px; outline: none; padding: 0px;">La manifestazione giunta alla sua sesta edizione quest'anno avrà delle formule diverse ma conterà in bel 46 forni comuni che si accenderanno in simultanea in tutta la Valle d'Aosta e saranno ancora le donne ad impastare ed i maschi ad infornare con tanti bimbi attorno in attsa di assaggiare. Con la bellezza dello stare insieme ad ascoltare le storie della tradizione del posto.</span></span><span style="color: #050505; font-size: 11.5pt;">AIFB anche quest'anno dà voce al territorio grazie ad un percorso conoscitivo delle materie prime,la reitrepazione di una ricetta della mia zona di apparteneza, il Veneto, in origine "Poenta e renga" rinterpretato in <b>"Pan moro e renga"</b></span></p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-miJW8u6m6P0/YUedgKG3ruI/AAAAAAAAJe0/XhObBbpcQK86Tf0STi7TM4ULJcmQlvZlACLcBGAsYHQ/s1080/Lo%2Bpan%2Bner%2B2021%2Blocandina.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="1080" height="320" src="https://1.bp.blogspot.com/-miJW8u6m6P0/YUedgKG3ruI/AAAAAAAAJe0/XhObBbpcQK86Tf0STi7TM4ULJcmQlvZlACLcBGAsYHQ/w640-h320/Lo%2Bpan%2Bner%2B2021%2Blocandina.jpg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div>Gabriella Pizzo Chefhttp://www.blogger.com/profile/06135697066514309802noreply@blogger.com0tag:blogger.com,1999:blog-5094900719930202274.post-38772919679328518412023-08-16T05:15:00.004-07:002023-08-16T05:15:47.671-07:00Mousse al cioccolato fondente ed olio con crema chantilly e frutta fresca<p><span style="font-family: inherit;"> <span style="background-color: white; font-size: 14px;">Delizia d'olio.</span></span></p><p><span style="background-color: white; font-size: 14px;"><span style="font-family: inherit;">Sono anni che studio e testo le varie tipologie di Olio extra vergine Italiano, ed il risultato è stupefacente.</span></span></p><p><span style="background-color: white; font-size: 14px;"><span style="font-family: inherit;">Ogni Olio assimila, proprietà non solo dal terreno dove viene coltivato, ma anche dal clima e dalle coltivazioni a lui vicino.</span></span></p><p><span style="background-color: white; font-size: 14px;"><span style="font-family: inherit;">Avete mai provato una mousse a cioccolato ed olio??</span></span></p><p><span style="background-color: white; font-size: 14px;"><span style="font-family: inherit;"><br /></span></span></p><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;"><b>Mousse al cioccolato fondente ed olio con crema chantilly e frutta fresca</b></span></span><div><span style="font-size: medium;"><b><br /></b></span></div><div><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7vkBgP2Jf0eqfTSrrXx0d_nvFlaVZx649Mtqjf8wAL84Y2LtFlbHmWtbC-hhAFliiiDgC-s4oeet4H-dR2hsmfGp1-G9BAG8SQ48cXzFWBMs5jtcZT8S7hecA6e0i7KkaMJb7ZwV_sTbm0L46r1mOaM20yxv5XPsHlIB_ifgF7Hw1k2YrO6S0g5UAooM/s960/Gabriella%20Pizzo%20Mousse%20al%20%20cioccolato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="916" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7vkBgP2Jf0eqfTSrrXx0d_nvFlaVZx649Mtqjf8wAL84Y2LtFlbHmWtbC-hhAFliiiDgC-s4oeet4H-dR2hsmfGp1-G9BAG8SQ48cXzFWBMs5jtcZT8S7hecA6e0i7KkaMJb7ZwV_sTbm0L46r1mOaM20yxv5XPsHlIB_ifgF7Hw1k2YrO6S0g5UAooM/s16000/Gabriella%20Pizzo%20Mousse%20al%20%20cioccolato.jpg" /></a></div><br /><b><br style="animation-name: none !important; background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; transition-property: none !important;" /></b></span><span style="font-family: inherit;"><br style="animation-name: none !important; background-color: white; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; font-size: 14px;"><b>Ingredienti</b></span></span></div><div><span style="font-family: inherit;"><b><br style="animation-name: none !important; background-color: white; font-size: 14px; transition-property: none !important;" /></b><span style="background-color: white; font-size: 14px;">Cioccolato fondente 70%</span><br style="animation-name: none !important; background-color: white; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; font-size: 14px;">olio extra vergine di oliva Gardesano</span><br style="animation-name: none !important; background-color: white; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; font-size: 14px;">Panna fresca</span><br style="animation-name: none !important; background-color: white; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; font-size: 14px;">zucchero</span><br style="animation-name: none !important; background-color: white; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; font-size: 14px;">zucchero a velo</span><br style="animation-name: none !important; background-color: white; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; font-size: 14px;">frutta fresca</span></span></div><div><span style="background-color: white; font-size: 14px;"><span style="font-family: inherit;"><br /></span></span></div><div><span style="background-color: white; font-size: 14px;"><span style="font-family: inherit;"><br /></span></span></div><div><span style="background-color: white; font-size: 14px;"><span style="font-family: inherit;">Per la <a href="https://www.incucinaconmammaagnese.com/2020/08/tortino-morbido-allolio-con-mousse-al.html" target="_blank">ricetta cliccate qui </a></span></span></div>Gabriella Pizzo Chefhttp://www.blogger.com/profile/06135697066514309802noreply@blogger.com0tag:blogger.com,1999:blog-5094900719930202274.post-41589606890188615382023-06-02T08:34:00.004-07:002023-06-02T08:34:41.104-07:00Spaghetti in rosso con tonno fresco e finocchietto selvatico - ricetta facile<p>Ricette facili e dove trovarle.</p><p>Cosa c'è di più semplice che un piatto di pasta, personalmente lo ritengo un passpartù eccezzionale, in qualsiasi occasione, poi se sono spaghetti, sono irresistibili.</p><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><b><span style="font-size: large;">Spaghetti in rosso, con tonno fresco e finocchietto selvatico</span></b></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div class="separator" style="clear: both; font-size: 15px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkNe-ry3D6JKTi_OsBqFkN7LPYmFjqUoAgQiTW0jm3d2QWbW1nJ24O-JR-sEixNntysre_IexNi9s_RMQJsH2o8E_28qaKTBzvYHay9Z843q9TOfqnnM3sG8u1S7IPPZ1KfCRmCM-px_vjwfXT1NqvCAtPDbpVL0OjQkLDnWOxjoa9fzcFGUNsweGK/s1080/Gabriella%20Pizzo%20Tonno%20rosso.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1079" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkNe-ry3D6JKTi_OsBqFkN7LPYmFjqUoAgQiTW0jm3d2QWbW1nJ24O-JR-sEixNntysre_IexNi9s_RMQJsH2o8E_28qaKTBzvYHay9Z843q9TOfqnnM3sG8u1S7IPPZ1KfCRmCM-px_vjwfXT1NqvCAtPDbpVL0OjQkLDnWOxjoa9fzcFGUNsweGK/s16000/Gabriella%20Pizzo%20Tonno%20rosso.jpg" /></a></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><br /></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><br /></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><b>Tempo di preparazione 20'</b></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><b>Difficoltà: facile</b></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><br /></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;">Ingredienti per 4 persone</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><br /></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;">380 g di spaghetti</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;">300 g di tonno rosso</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;">1 piccola cipolla bianca</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;">1 spicchio di aglio</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;">150 g di polpa di pomodoro</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;">3 ravanelli</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;">Finocchietto selvatico</div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;">Sale<br /><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Procedimento</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Appassire la cipolla, unire il tonno tagliato a tocchetti, rosolare, aggiungere il pomodoro, insaporire portare a cottura, qualche minuto.</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Cuocere la pasta, unie all'acqua di cottura lo spicchio di aglio, nel frattempo affettare sottlmente i ravanelli e metterli in acqua ghiacciata per renderli croccanti.</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Scolare condire la pasta ed impaittare.</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Facile veloce e super buono!!</div></div>Gabriella Pizzo Chefhttp://www.blogger.com/profile/06135697066514309802noreply@blogger.com0tag:blogger.com,1999:blog-5094900719930202274.post-39393656003781470582023-05-10T09:22:00.014-07:002023-06-29T13:17:59.567-07:00 Il Principe Azzurro dell'Adriatico - Scopri il sapore del mare - cosa vedere in due giorni a Giulianova<p><br /></p><p><span style="background-color: white; color: #050505; font-family: inherit; font-size: large; white-space: pre-wrap;">Da sempre ammiro chi lavora con etica e sostenibiilità, avere avuto modo di incontrare la realtà dei pescatori del FLAG Costa Blu a Giulianova è stato un privilegio .</span></p><p><span style="background-color: white; color: #050505; font-family: georgia; font-size: x-large; white-space: pre-wrap;"><b>Scopri il sapore del Mare d'Abruzzo</b></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3scD34cZcJToUPQIxC98k568BEYME5GTuZ15_HedWESZL1OX3e1lTQw93j_BVBOQ9UY0xbgXsE7v66Di6elBtmGJZX7xTe382wSnjFOugKh4WJcv4CgbQZYInMPZgDmTj7E1tZdzmcJQV5v3DJZLwb1lzWni0uJ1tre4Be8wYMFTssRBCeHyRajBZzXM/s2048/Peschereccio%20Giulianova.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="2048" data-original-width="1152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3scD34cZcJToUPQIxC98k568BEYME5GTuZ15_HedWESZL1OX3e1lTQw93j_BVBOQ9UY0xbgXsE7v66Di6elBtmGJZX7xTe382wSnjFOugKh4WJcv4CgbQZYInMPZgDmTj7E1tZdzmcJQV5v3DJZLwb1lzWni0uJ1tre4Be8wYMFTssRBCeHyRajBZzXM/s16000/Peschereccio%20Giulianova.jpg" /></span></a></div><span style="font-family: inherit;"><br /><span style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;"><br /></span></span><p></p><div class="xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs x126k92a" style="animation-name: none; background-color: white; color: #050505; font-size: 15px; margin: 0px; overflow-wrap: break-word; transition-property: none; white-space: pre-wrap;"><div dir="auto" style="animation-name: none; transition-property: none;"><span class="x3nfvp2 x1j61x8r x1fcty0u xdj266r xhhsvwb xat24cr xgzva0m xxymvpz xlup9mm x1kky2od" style="animation-name: none; display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; transition-property: none; vertical-align: middle; width: 16px;"><br /></span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none; background-color: white; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none;"><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><b><span style="font-family: inherit; font-size: large;">Passione</span></b></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><b><span style="font-family: inherit; font-size: large;">Coraggio</span></b></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><b><span style="font-family: inherit; font-size: large;">Tenacia</span></b></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><b><span style="font-family: inherit; font-size: large;"><br /></span></b></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit; font-size: large;">Hanno portato in <b>Abruzzo</b> alla nascita del marchio di qualità collettivo registrato " Il Principe Azzurro dell'Adriatico".</span></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit; font-size: large;">Testimonianza sopratutto di riconoscibilità e di qualità della produzione etica e sostenibile di pesce azzurro dei distretti di pesca del <b>Medio Adriatico dell'O.P. Abruzzo Pesca FLAG Costa Blu</b></span></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit; font-size: large;">Il porto ed i pescatori di Giulianova, ne sono </span></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit; font-size: large;">protago</span><span style="font-family: inherit; font-size: large;">n</span><span style="font-family: inherit; font-size: large;">isti indiscussi</span><span style="font-family: inherit; font-size: x-large;">.</span></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span class="x3nfvp2 x1j61x8r x1fcty0u xdj266r xhhsvwb xat24cr xgzva0m xxymvpz xlup9mm x1kky2od" style="animation-name: none; display: inline-flex; font-family: inherit; font-size: large; height: 16px; margin: 0px 1px; transition-property: none; vertical-align: middle; width: 16px;"><br /></span></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><br /></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><br /></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;"><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/AVvXsEg0E9JDMAEEyLR5e0RR684Ma2cranBJ5maE8NzQYAkmQQGi40lZR30F0eQsXEdUD_1bBQ6E27YYtPP0fS2JxumCObW14z9krr0wHySgAFBWeGmH0tZDu3HNGR9LCEDBGPL0vYw2gj-f2VWJsTk06wK7V5rDBDFXVDBJ3vvrhWiBU77bmJ1G0IioXJY58f4/s2048/Sardine%20di%20Giulianova.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0E9JDMAEEyLR5e0RR684Ma2cranBJ5maE8NzQYAkmQQGi40lZR30F0eQsXEdUD_1bBQ6E27YYtPP0fS2JxumCObW14z9krr0wHySgAFBWeGmH0tZDu3HNGR9LCEDBGPL0vYw2gj-f2VWJsTk06wK7V5rDBDFXVDBJ3vvrhWiBU77bmJ1G0IioXJY58f4/w360-h640/Sardine%20di%20Giulianova.jpg" width="360" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table></div></div></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><br /></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit; font-size: large;"><span style="color: black; white-space: normal;"><b>Turismo lento e sostenibile</b></span></span></div><div dir="auto" style="animation-name: none; transition-property: none; white-space: pre-wrap;"><span style="color: #050505; font-family: inherit; font-size: large;"><b><br style="animation-name: none; color: black; transition-property: none; white-space: normal;" /></b><span style="color: black; white-space: normal;">Dal mare alla montagna.</span><br style="animation-name: none; color: black; transition-property: none; white-space: normal;" /><span style="color: black; white-space: normal;">La valorizzazione del pescato locale, 14 imbarcazioni, a lampara e a volante, per un pescato locale, italiano, fatto di pesci semplici ma buonissimi, acciughe e sardine.</span></span></div><div dir="auto" style="animation-name: none; transition-property: none; white-space: pre-wrap;"><span style="color: #050505; font-family: inherit; font-size: large;"><br /></span></div><div dir="auto" style="animation-name: none; transition-property: none; white-space: pre-wrap;"><span style="color: #050505; font-family: inherit; font-size: large;"><br style="animation-name: none; color: black; transition-property: none; white-space: normal;" /><span style="color: black; white-space: normal;">Organizzati in una struttura </span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz notranslate _a6hd" href="https://www.instagram.com/flagcostablu/" role="link" style="-webkit-tap-highlight-color: transparent; animation-name: none; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; list-style: none; margin: 0px; outline: none; padding: 0px; text-decoration-line: none; touch-action: manipulation; transition-property: none; white-space: normal;" tabindex="0">@flagcostablu</a><br style="animation-name: none; color: black; transition-property: none; white-space: normal;" /><span style="color: black; white-space: normal;">Il marchio :</span></span><b style="font-family: inherit; white-space: normal;"><span style="color: #0b5394; font-size: large;">"principe azzurro dell'Adriatico"</span></b></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="color: black; font-size: 14px; white-space: normal;"><br /></span></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="color: black; font-size: 14px; white-space: normal;"><br /></span></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="color: black; font-size: 14px; white-space: normal;"><br /></span></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="color: black; font-size: 14px; white-space: normal;"><br /></span></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><br /></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><br /></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJy6LbueNQ4WDFuY2n3lTAq3sU-pmmN4N_XQtBN9ndFaEeieWfYsVwI4iCRnFcEtRZqNjmtpVS-tL-TSjpl55DqPA9RBqC0oloVoZB8QnHLEZg8p7h1tqJ4lBy2k9ni9TS0MjF3M2UVCofa3tOuGGJ4pvY70cqCVuf5WWzBP7rSgxjgBypDXbqeAnG8PM/s2048/peschereccio%20%20e%20pescatore%20giulianova.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJy6LbueNQ4WDFuY2n3lTAq3sU-pmmN4N_XQtBN9ndFaEeieWfYsVwI4iCRnFcEtRZqNjmtpVS-tL-TSjpl55DqPA9RBqC0oloVoZB8QnHLEZg8p7h1tqJ4lBy2k9ni9TS0MjF3M2UVCofa3tOuGGJ4pvY70cqCVuf5WWzBP7rSgxjgBypDXbqeAnG8PM/s16000/peschereccio%20%20e%20pescatore%20giulianova.jpg" /></a></div><div dir="auto" style="animation-name: none; font-size: 15px; transition-property: none;"><br /></div><br /><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-size: large;"><span style="color: black; white-space: normal;"><b><br /></b></span></span></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-size: large;"><span style="color: black; white-space: normal;"><b><br /></b></span></span></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-size: large;"><span style="color: black; white-space: normal;"><b>Giulianova - Abruzzo</b></span></span></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-size: large;"><b><br style="animation-name: none; color: black; transition-property: none; white-space: normal;" /></b><span style="color: black; white-space: normal;">Il porto di mare e la tradizione di una pesca etica e rispettosa dell'ambiente marino.</span></span></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-size: large;">Personalmente, sostengo e condivido da sempre la valorizzazzione della produzione e lavorazione etica e sostenibile, come unico percorso valido per implementare un turismo lento, curioso di vivere una vacanza sana a cominciare da quello che trova nel piatto.</span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><br /></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="color: black; white-space: normal;"><span style="font-family: inherit; font-size: large;"><b> Cosa vedere a Giulianova in due giorni :</b></span><br /></span></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><br /></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="color: black; font-size: 14px; white-space: normal;"><br /></span></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="color: black; font-size: 14px; white-space: normal;"><br /></span></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfXNQl2g-qTtQFtTOZSTbxn38ghTRVv_V7Lh1hKsO0TvOTCZVXmFHru89orLH8oDVreFMhCv6xTm8gjXeL2TbeRQAerNNGulkPZHDYaZasb-xY58v3EHcP2jRjZyM-kpB_0YcUcC6q9fMEDIOpEfo2f9PnPGQpngDnzvM53W9arO2jyDtgssCj6UnMqzs/s4032/20230420_160341.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfXNQl2g-qTtQFtTOZSTbxn38ghTRVv_V7Lh1hKsO0TvOTCZVXmFHru89orLH8oDVreFMhCv6xTm8gjXeL2TbeRQAerNNGulkPZHDYaZasb-xY58v3EHcP2jRjZyM-kpB_0YcUcC6q9fMEDIOpEfo2f9PnPGQpngDnzvM53W9arO2jyDtgssCj6UnMqzs/s16000/20230420_160341.jpg" /></a></div><br /><span style="color: black; font-size: 14px; white-space: normal;"><br /></span></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="color: black; font-size: 14px; white-space: normal;"><br /></span></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><br /></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="color: black; font-family: inherit; white-space: normal;"><span style="font-size: large;"><b>Santuario Madonna dello Splendore </b> </span></span></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="color: black; font-family: inherit; white-space: normal;"><span style="font-size: large;">nel 1557 il 22 aprile, apparve la Madonna</span></span></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="color: black; white-space: normal;"><span style="font-size: large;">Sorge sulla collina della città, sulla sommità a nord, è uno dei luoghi mariani più noti, da vedere assolutamente ➡️</span></span></span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-size: large;"><br /></span><span style="color: #050505; font-family: inherit; white-space: pre-wrap;"><span style="color: black; white-space: normal;"><span style="font-size: large;"></span><div class="separator" style="clear: both; font-size: 14px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA7n4mBPc17CkF5Rm9DZ2mNkzINKT0gs1dA6ady6Rvlt4Mdeq8P-LnWpVflZBNO0sis5ULQ3ZZl5N0MH9LnL50D5YAJNi4GWrbcCLBhXrUJ3TL6-Xc3rcmPgiRYmESXwoSMO-5XLQNjxYUMBAs1O9Wn_gACqbzW8ks7alZ6Fn1cCxcwUrVALCRRTwkptc/s4032/20230420_161215.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA7n4mBPc17CkF5Rm9DZ2mNkzINKT0gs1dA6ady6Rvlt4Mdeq8P-LnWpVflZBNO0sis5ULQ3ZZl5N0MH9LnL50D5YAJNi4GWrbcCLBhXrUJ3TL6-Xc3rcmPgiRYmESXwoSMO-5XLQNjxYUMBAs1O9Wn_gACqbzW8ks7alZ6Fn1cCxcwUrVALCRRTwkptc/w360-h640/20230420_161215.jpg" width="360" /></a></div><br /><span style="font-size: large;"><b><br /></b></span></span></span></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="color: black; white-space: normal;"><span style="font-size: large;"><b><br /></b></span></span></span></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="color: black; white-space: normal;"><span style="font-size: large;"><b><br /></b></span></span></span></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="color: black; white-space: normal;"><span style="font-size: large;"><b>La fontana miracolosa</b> e </span></span></span></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="color: black; white-space: normal;"><span>le </span></span></span><span style="color: black; font-family: inherit; white-space: normal;">decorazioni bibliche a mosaico. </span></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="color: black; font-size: 14px; white-space: normal;"><br /></span></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="color: black; font-size: 14px; white-space: normal;"><br /></span></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="color: black; font-size: 14px; white-space: normal;"><br /></span></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="color: black; font-size: 14px; white-space: normal;"><br /></span></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><span style="color: black; font-family: inherit; font-size: 14px; white-space: normal;"><br /></span></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><br /></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic_assEWGjZsZ1hZC76mws6R7asJ0jSxmLEbym9JePPyw0gDfZtVuPfNQ0T39eTmIiF-mQyjT-n0GjBm7GgGlthNFckpuPe9qeZvbz58zBz9kjG0oLLEc-DeswxQh55djPJ0VK2zGfVvLE2tgU7m-ANH1RqcnXtONfwsys7nNXNUdpAPfyj2_I1TUzyu0/s4032/20230420_161348.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic_assEWGjZsZ1hZC76mws6R7asJ0jSxmLEbym9JePPyw0gDfZtVuPfNQ0T39eTmIiF-mQyjT-n0GjBm7GgGlthNFckpuPe9qeZvbz58zBz9kjG0oLLEc-DeswxQh55djPJ0VK2zGfVvLE2tgU7m-ANH1RqcnXtONfwsys7nNXNUdpAPfyj2_I1TUzyu0/s16000/20230420_161348.jpg" /></a></div></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><div dir="auto" style="animation-name: none; transition-property: none;"><br /></div><div dir="auto" style="animation-name: none; transition-property: none;"><b style="color: black; font-size: x-large; white-space: normal;">Panorami incantevoli</b></div></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="color: black; font-size: 14px; white-space: normal;"><br /></span></span></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-size: large;">Dalla sommità del Santuario dello Splendore si gode di una bellissima </span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="color: #050505; font-size: large; white-space: pre-wrap;">visuale </span><span style="font-size: large;"><span style="color: #050505; white-space: pre-wrap;">s</span><span style="color: #050505; white-space: pre-wrap;">ulla città di <b>Giulianova</b></span></span></div><div dir="auto" style="animation-name: none; transition-property: none;"><br /></div><div dir="auto" style="animation-name: none; transition-property: none;"><br /></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-size: large;">Le <b>stradine</b> del <b>centro città</b></span></div><div dir="auto" style="animation-name: none; transition-property: none;"><br /></div><div dir="auto" style="animation-name: none; transition-property: none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkaNPI43Vszk9CdNItLRNnw_OGksaUw57UcsycTyA3-07aMurMstguRXGoogX8sAkbfRFzsKp_7a1Ch-KXkwd0FMChNmiM44H558wKvTiHmgtWE4HYhKoGgj84ZfsTc2v7rJThlzJzYVO3JK-yGy2bGwJLotlc5kSAW-SFw5yuNm-Kk0RyV2FqflFsmkU/s3018/20230424_195230(1).png" style="clear: right; display: inline; font-size: 14px; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="3018" data-original-width="2138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkaNPI43Vszk9CdNItLRNnw_OGksaUw57UcsycTyA3-07aMurMstguRXGoogX8sAkbfRFzsKp_7a1Ch-KXkwd0FMChNmiM44H558wKvTiHmgtWE4HYhKoGgj84ZfsTc2v7rJThlzJzYVO3JK-yGy2bGwJLotlc5kSAW-SFw5yuNm-Kk0RyV2FqflFsmkU/s16000/20230424_195230(1).png" /></a><span style="font-size: x-large;"> </span></div><div dir="auto" style="animation-name: none; transition-property: none;"><br /></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-size: x-large;">Il Duomo di<b> San Flaviano</b></span></div><div dir="auto" style="animation-name: none; transition-property: none;"><p style="border: 0px; box-sizing: border-box; color: #444444; font-size: 16px; margin: 0px 0px 30px; outline: 0px; overflow-wrap: break-word; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">Ubicato nel centro storico in prossimità di Corso Garibaldi, il <strong style="border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Duomo di San Flaviano</strong> è il monumento più importante della città e tra i più interessanti in Abruzzo. La Chiesa, nonché Collegiata, è dedicata al Patriarca di Costantinopoli, le cui spoglie secondo la leggenda datata 24 Novembre 450 circa, sarebbero giunte dopo una tempesta sulle sponde dell’allora abitato di Castrum Novum che in seguito prese il nome di Castel San Flaviano.</span></p><p style="border: 0px; box-sizing: border-box; color: #444444; font-size: 16px; margin: 0px 0px 30px; outline: 0px; overflow-wrap: break-word; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">La realizzazione del <strong style="border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Duomo</strong> si fa risalire al 1472 ed appare strettamente collegata ai complessi significati politico militari e civili sottesi nel coevo impianto urbano della <strong style="border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">nuova Giulia Nova</strong>, il cui progetto venne commissionato dal fondatore Giulio Antonio d’Acquaviva. </span></p></div><div dir="auto" style="animation-name: none; transition-property: none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7hBvvlVaqykB4MqE7pSKxxiU_87dghiYa2wav3j91_r77LZW3TpbGIWZyOUGiEYhgvkOO0GjilknjgVyQGypUJ19jKjK_gzTVsBcL82Tvyba1jYQ-oLhA8pHLFIRIjGQjQH2hRYU3xYEef55dYqfg_6Ce59kqq_rl-GYjzeei1cK3YU2bV_ZusA7yH8/s4032/20230420_164306(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7hBvvlVaqykB4MqE7pSKxxiU_87dghiYa2wav3j91_r77LZW3TpbGIWZyOUGiEYhgvkOO0GjilknjgVyQGypUJ19jKjK_gzTVsBcL82Tvyba1jYQ-oLhA8pHLFIRIjGQjQH2hRYU3xYEef55dYqfg_6Ce59kqq_rl-GYjzeei1cK3YU2bV_ZusA7yH8/s16000/20230420_164306(1).jpg" /></a></div><br /></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="color: black; font-size: large; white-space: normal;"><b>La spiaggia</b> con sabbia bianca e finissima</span></span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-size: 14px;"><br /></span><span style="color: #050505; font-family: inherit; font-size: 15px; white-space: pre-wrap;"><span style="color: black; font-size: 14px; white-space: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04rSrpmqRbw6F6DSF-O7nKZ-xfo0beveM4BY8CZqsGNQKQe5MpuwJL0L9_GdKRAEmB9LwvYkIWbnil1BREGsXm8QIWqCw5VDql2TLKC9zhbDf-cfQUX9yRbu2IzG_H0Gfj85OUslnjAtyyPoWzLdTDG_pAsu68EAmPqyurcqaxO1wY_U_imLXzvHHc-8/s4032/20230421_102554.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2268" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04rSrpmqRbw6F6DSF-O7nKZ-xfo0beveM4BY8CZqsGNQKQe5MpuwJL0L9_GdKRAEmB9LwvYkIWbnil1BREGsXm8QIWqCw5VDql2TLKC9zhbDf-cfQUX9yRbu2IzG_H0Gfj85OUslnjAtyyPoWzLdTDG_pAsu68EAmPqyurcqaxO1wY_U_imLXzvHHc-8/s16000/20230421_102554.jpg" /></a></div><br /></span></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="color: black; font-size: 14px; white-space: normal;"><br /></span></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><br /></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="color: black; font-size: 14px; white-space: normal;"><br /></span></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9dj--FIQXWqLAMRqJWB29guiHlG4h0JrAKIzlQlKVGT-8tKdGgafFBnodGwSBWgX2RnAnTXwO62HMCzndqYNcpeJEO3c54HULbp61aqcWjvWrUE-VCdTeyp_CpFZd1XB8rM-yG1u8g_wEWXOVi5GFCw6oQJde9ewPwbGih-lxZxE0Ar2VM1XRsvUNtU/s3238/20230420_183052.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3238" data-original-width="1981" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9dj--FIQXWqLAMRqJWB29guiHlG4h0JrAKIzlQlKVGT-8tKdGgafFBnodGwSBWgX2RnAnTXwO62HMCzndqYNcpeJEO3c54HULbp61aqcWjvWrUE-VCdTeyp_CpFZd1XB8rM-yG1u8g_wEWXOVi5GFCw6oQJde9ewPwbGih-lxZxE0Ar2VM1XRsvUNtU/s16000/20230420_183052.jpg" /></a></div><br /><span style="font-family: inherit;"><br style="animation-name: none; color: black; font-size: 14px; transition-property: none; white-space: normal;" /><br style="animation-name: none; color: black; font-size: 14px; transition-property: none; white-space: normal;" /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh16oJuNsWNdfivcS8FROOO8rpqCg0pnLNbK7KMjE9t1Fqpo_C143Fkrr3jtVsPVPWK0hySSRio3E9NWl_bbC5GWdJuGyH7bYmEVz614PUtYYPg9ce1PWfU8qrn3XOWO1_Q64OVyyMDlGs5sw__zF3i1txK-Uv9u6EgNyB4_5R9SUetS-sOufc1_8h_QwQ/s4032/20230420_172906.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2268" data-original-width="4032" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh16oJuNsWNdfivcS8FROOO8rpqCg0pnLNbK7KMjE9t1Fqpo_C143Fkrr3jtVsPVPWK0hySSRio3E9NWl_bbC5GWdJuGyH7bYmEVz614PUtYYPg9ce1PWfU8qrn3XOWO1_Q64OVyyMDlGs5sw__zF3i1txK-Uv9u6EgNyB4_5R9SUetS-sOufc1_8h_QwQ/w640-h360/20230420_172906.jpg" width="640" /></a></div><br /></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit; font-size: large;">Conoscevi il marchio di qualità</span><span style="font-family: inherit; font-size: x-large;"> </span><b style="font-family: inherit; font-size: x-large;">"Il principe azzurro dell'Adriatico"?</b></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit; font-size: large;">A tuo avviso è una cosa utile a salvaguardare i tuoi acquisti?</span></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit; font-size: large;">Vuoi saperne di più, sarò felice di risponderti.</span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; color: #050505; font-family: inherit; font-size: 15px; transition-property: none; white-space: pre-wrap;"><br /></div><div dir="auto" style="animation-name: none; color: #050505; font-family: inherit; font-size: 15px; transition-property: none; white-space: pre-wrap;"><br /></div><div dir="auto" style="animation-name: none; color: #050505; font-family: inherit; font-size: 15px; transition-property: none; white-space: pre-wrap;"><br /></div><div dir="auto" style="animation-name: none; color: #050505; font-family: inherit; font-size: 15px; transition-property: none; white-space: pre-wrap;"><br /></div></div>Gabriella Pizzo Chefhttp://www.blogger.com/profile/06135697066514309802noreply@blogger.com0tag:blogger.com,1999:blog-5094900719930202274.post-21152761040856359292023-05-06T08:20:00.002-07:002023-06-04T08:58:34.941-07:00Uovo poquè di Gallina Padovana ed erbe di campo<p><span style="font-family: inherit;"> <span style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;">Cogli le erbe e non le usi?</span></span></p><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none; background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none; white-space: pre-wrap;"><div dir="auto" style="animation-name: none; transition-property: none;">Adoro le erbe spontanee, ho avuto una mamma, alla quale come sapete ho dedicato il mio percorso culinario, sito compreso, che conosceva ogni peculiarità delle erbe di campo, me ne ha insegnato i segreti e le proprietà, cosa cogliere e cosa lasciare, ma qualche giorno fà ho diciamo sentito il bisogno di un ripasso ed una nuova ricerca, fortuna ha voluto che una cara amica, Chef del Ristorante "Il profumo della Freschezza" di Lusia, organizzasse proprio un corso sulle Erbe spontanee, con mio grande stupore alcune delle piantine prese in considerazione, proprio le avevo scordate.</div><div dir="auto" style="animation-name: none; transition-property: none;"><br /></div><div dir="auto" style="animation-name: none; transition-property: none;">Avete presente quella sensazione di nebbia che si dirada, ebbene è successo che gran parte degli insegnamenti mi son tornati in mente, un po come ritornare a pedalare, non si smette di sapere, basta solo ripassare.</div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><br /></span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none; background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none; white-space: pre-wrap;"><div dir="auto" style="animation-name: none; transition-property: none;"><br /></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><br /></span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none; background-color: white; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none; white-space: pre-wrap;"><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none;"><span style="font-family: inherit;">Dimmi che effetto ha la semplicità, senza parlare.</span></div><div dir="auto" style="animation-name: none; font-size: 15px; transition-property: none;"><span style="color: #274e13; font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="color: #274e13; font-family: inherit; font-size: large;"><b>Uovo Poquè di Gallina Padovana ed erbe di campo</b></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; color: #050505; font-size: 15px; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; color: #050505; transition-property: none;"><div class="separator" style="clear: both; font-size: 15px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlj9oMsYpFTI6pzFJ7c_SDnQrFamBqc0MRvP4pN8Wq7DV0QGny-N94UFMrr9kHx5-pXR5M0H_uRmTEd_JRm4H8Q080xcO7VAzstoMJUVN5B4IffwPsa9uZG1dTIOLMFKEvcxDkVCVlo4jqPp14CLJkOnTjF8ii6xSAGQBJDZ6n20sZ8N0on51rqKAC/s2361/Gabriella%20Pizzo%20chef%20Poqu%C3%A8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2361" data-original-width="1687" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlj9oMsYpFTI6pzFJ7c_SDnQrFamBqc0MRvP4pN8Wq7DV0QGny-N94UFMrr9kHx5-pXR5M0H_uRmTEd_JRm4H8Q080xcO7VAzstoMJUVN5B4IffwPsa9uZG1dTIOLMFKEvcxDkVCVlo4jqPp14CLJkOnTjF8ii6xSAGQBJDZ6n20sZ8N0on51rqKAC/s16000/Gabriella%20Pizzo%20chef%20Poqu%C3%A8.jpg" /></a></div><span style="font-size: 15px;"><br /></span><div dir="auto" style="animation-name: none; font-size: 15px; transition-property: none;"><br /></div><div dir="auto" style="animation-name: none; font-size: 15px; transition-property: none;">Tre semplici passaggi per realizzare un piatto buono, equilibrato ad economia circolare.</div><div dir="auto" style="animation-name: none; font-size: 15px; transition-property: none;"><br /></div><div dir="auto" style="animation-name: none; font-size: 15px; transition-property: none;"><span style="font-family: inherit;">1> indossare abiti comodi e stivali, munirsi di cestino e coltellino.</span></div><div dir="auto" style="animation-name: none; font-size: 15px; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; font-size: 15px; transition-property: none;"><span style="font-family: inherit;">2 > recarsi in aperta campagna, lontani dal traffico, a raccogliere le erbe spontanee : carletti, acetosella, la veccia, il luppolo, asparago selvatico.</span></div><div dir="auto" style="animation-name: none; font-size: 15px; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; font-size: 15px; transition-property: none;"><span style="font-family: inherit;">3 > visto che sei in campagna, recarsi in una fattoria ed acquistare delle uova di gallina ruspante Padovana.</span></div><div dir="auto" style="animation-name: none; font-size: 15px; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; font-size: 15px; transition-property: none;"><br /></div><div dir="auto" style="animation-name: none; transition-property: none;"><b><span style="font-size: medium;">Ingredienti per 4 persone</span></b></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><p class="MsoNormal"><span class="m7eme"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #202124;">4 uova possibilmente di gallina Padovana</span></span></p><p class="MsoNormal"><span class="m7eme"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #202124;">200 g di silene </span></span></p><p class="MsoNormal"><span class="m7eme"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #202124;">1 cipolla bianca</span></span></p><p class="MsoNormal"><span class="m7eme"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #202124;">16 asparagi selvatici se non disponibili 16
piccoli asparagi verdi<o:p></o:p></span></span></p><p class="MsoNormal"><span class="m7eme"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #202124;">Aceto (per la cottura del’uovo poquè)<o:p></o:p></span></span></p><p class="MsoNormal"><span class="m7eme"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #202124;">Sale<o:p></o:p></span></span></p><p class="MsoNormal"><span class="m7eme"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #202124;">Erbe aromatiche e fiori eduli</span></span></p></span></div><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit;"><p class="MsoNormal"><span class="m7eme"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #202124; font-family: Helvetica, "sans-serif";"><b><span style="font-size: medium;">Procedimento</span></b></span></span></p><p class="MsoNormal"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: 115%;"><span style="font-family: inherit;">Preparare la maionese di
carletti con l'olio extravergine di Oliva biologico Redoro, aggiustare di sale,
caramellizzare i petali di cipolla, sbianchire gli asparagi selvatici qualche
minuto in acqua bollente, passarli in acqua ghiacciata per fermare cottura e
colore, adagiarli in un piatto piano con carta assorbente,condirli con un pò di
sale ed olio Redoro bio, cuocere le uova in acqua acidulata ed impiattare,
ultimando con un filo di olio extravergine Biologico Redoro.</span></span></p></span></div><div dir="auto" style="animation-name: none; font-size: 15px; transition-property: none;"><br /></div><div dir="auto" style="animation-name: none; font-size: 15px; transition-property: none;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="animation-name: none; font-size: 15px; transition-property: none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfaHJdkozeLFei6l1PDwj3565UHDCTb-77aCWi8hkLKAdfpuoW1QVvGnAOVFEWcdsLmohalzZcKgiP35v2c8IaLgpM5k3oeqjZGOpxuz-MjH0HynWZQ3w4LDArkDIFfJW9sfF4a4EWuiiNdeGEvAZ8Mtlpd10ezfcEEeAOJmZDgvIqy9IM871U_eKk/s2491/Gabriella%20Pizzo%20Green%20recipe.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2491" data-original-width="1928" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfaHJdkozeLFei6l1PDwj3565UHDCTb-77aCWi8hkLKAdfpuoW1QVvGnAOVFEWcdsLmohalzZcKgiP35v2c8IaLgpM5k3oeqjZGOpxuz-MjH0HynWZQ3w4LDArkDIFfJW9sfF4a4EWuiiNdeGEvAZ8Mtlpd10ezfcEEeAOJmZDgvIqy9IM871U_eKk/s16000/Gabriella%20Pizzo%20Green%20recipe.jpg" /></a></div><br /><span style="font-family: inherit;"><br /></span></div></div></div>Gabriella Pizzo Chefhttp://www.blogger.com/profile/06135697066514309802noreply@blogger.com0tag:blogger.com,1999:blog-5094900719930202274.post-14275313311201826782023-04-25T14:17:00.001-07:002023-06-21T15:53:48.120-07:00Opera d'Abruzzo - Bisque di carapace e nazzancolle marinate<p><span style="font-family: inherit;"> <span style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;">La cucina è di per se scienza. Sta al cuoco farla divenire arte.</span></span></p><div class="xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs x126k92a" style="animation-name: none !important; background-color: white; color: #050505; font-size: 15px; margin: 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; transition-property: none !important;"><span style="font-family: inherit;">(Gualtiero Marchesi)</span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none !important; background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; transition-property: none !important;"><b><span style="font-family: inherit; font-size: large;">Opera</span></b></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div class="separator" style="clear: both; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtyHbBUdWio9bA1cUiDRusniG7yKaxfob4CQIba0k5DIBryifOsLvylJS2oUcf_lpflRTkfCngnRlhzy5M1ejAFzAcJYa1K4P_FwWnjdESz0Sjo7d_NZFuR0J3cbnRCnY_ESIZJWKXiSdx5GOaquEDz2q6f-ldBnjXJ2Qojr542-ibi9xjpS0PNtYDaFI/s1080/Gabriella%20Pizzo%20Opera.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1076" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtyHbBUdWio9bA1cUiDRusniG7yKaxfob4CQIba0k5DIBryifOsLvylJS2oUcf_lpflRTkfCngnRlhzy5M1ejAFzAcJYa1K4P_FwWnjdESz0Sjo7d_NZFuR0J3cbnRCnY_ESIZJWKXiSdx5GOaquEDz2q6f-ldBnjXJ2Qojr542-ibi9xjpS0PNtYDaFI/s16000/Gabriella%20Pizzo%20Opera.jpg" /></a></div><span style="font-family: Segoe UI Historic, Segoe UI, Helvetica, Arial, sans-serif; font-size: 15px;"><br /></span><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><b>Opera</b></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">Bisque di carapace</div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">Mazzancolle marinate, olio extravergine d'oliva Abruzzese ed aglio polesano</div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">Passata di pomodoro aAbruzzese <span style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv x1qq9wsj xo1l8bm" href="https://www.facebook.com/frantoiomontecchiateramo?__cft__[0]=AZUdX9yAJriY6eriScbMuv6n4jNhPxd9izoz8CulhvAc_wzfec38Je-nd2qOusLIRp8z2z3n4ltOp-e_LPWd3eMRIJ5ttvOrGu7FMR7a7roAaWO8qOwc4bi4RRn6YvyHPs7MmWDq3mG4e1lXpobi1DUm02x-g0dYfY83RPjpBTDuo8_0GyYbOoYY5knrGWhzjlE&__tn__=-]K-R" role="link" style="-webkit-tap-highlight-color: transparent; animation-name: none !important; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: inherit; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration-line: none; touch-action: manipulation; transition-property: none !important;" tabindex="0"><span class="xt0psk2" style="animation-name: none !important; display: inline; font-family: inherit; transition-property: none !important;">Frantoio Montecchia</span></a></span></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">Asparago scottato</div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">Aromatiche</div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">Tutto stà alla bontà degli alimenti, al sole che li circonda, al fondale marino dove nascono alcune tipicità ittiche, come le mazzancolle, le acciughe, le sardine. Niente da invidiare ai prodotti degli altri paesi, il loro profumo arriva ancora prima dell'assaggio, ed è così che la cucina Italiana entro breve sarà insignita a Patrimonio dell'Umanità dell'Unesco.</div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">In questo piatto il sole d'Abruzzo si sente appieno grazie alla passata di pomodoro, all'olio extravergine di oliva ed ai prodotti ittici selezionati. </div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><b>Ingredienti per 4 persone</b></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><b>Per la Bisque</b></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">400 g di gusci di carapace</div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">1 carota</div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">1 piccola cipolla</div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">1 spicchio di aglio</div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">1 gambo di sedano</div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">3 pomodorini secchi</div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">200 ml di passata di pomodoro Abruzzese</div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">Olio extravergine di oliva</div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">4 gocce di brandy</div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">sale</div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">pepe</div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">Ghiaccio</div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><b>Per le Mazzancolle marinate</b></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">20 mazzancolle Italiane </div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">3 spicchi di aglio </div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">100 ml di olio extra vergine di oliva Abruzzese</div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><b>Per gli asparagi scottati</b></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">12 asparagi verdi</div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">Olio extraverfìgine di oliva Abruzzese</div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">sale</div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><b>Procedimento</b></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><b><br /></b></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">Pulire le mazzancolle, tenere da parte i carapaci, in un contenitore meglio se sottovuoto versare olio, aglio spezzettato ed aromatiche, tenere in frigorifero almeno una ora.</div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">Tagliare grossolanamente la cipolla, la carota, i pomodorini, lo spicchio di aglio ed il sedano, rosolare nell'olio una decina di minuti, aggiungere i carapaci, quando cambiano colore, versare la passata di pomodoro, il brandy il ghiaccio fino a coprire il tutto, cuocere venti minuti circa, frullare e passare a setaccio.</div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;">Pulire gli asparagi, scottarli in una soutè unta d'olio extra vergine di oliva, aggiustare di sale.</div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; font-size: 15px; transition-property: none !important;"><br /></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Per <span style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv x1qq9wsj xo1l8bm" href="https://www.facebook.com/hashtag/scopriisaporidelmare?__eep__=6&__cft__[0]=AZUdX9yAJriY6eriScbMuv6n4jNhPxd9izoz8CulhvAc_wzfec38Je-nd2qOusLIRp8z2z3n4ltOp-e_LPWd3eMRIJ5ttvOrGu7FMR7a7roAaWO8qOwc4bi4RRn6YvyHPs7MmWDq3mG4e1lXpobi1DUm02x-g0dYfY83RPjpBTDuo8_0GyYbOoYY5knrGWhzjlE&__tn__=*NK-R" role="link" style="-webkit-tap-highlight-color: transparent; animation-name: none !important; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: inherit; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration-line: none; touch-action: manipulation; transition-property: none !important;" tabindex="0">#scopriisaporidelmare</a></span>, alla scoperta delle coste e della cultura dei pescatori oltre che ai segreti degli Chef Stellati di Giulianova (TE) il territorio Abruzzese e le eccezzionali ricette Teramane dello Chef @pezzutodavide grazie al tour esperenziale " Scopri i sapori del mare" organizzato da <span style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv x1qq9wsj xo1l8bm" href="https://www.facebook.com/flagcostablu?__cft__[0]=AZUdX9yAJriY6eriScbMuv6n4jNhPxd9izoz8CulhvAc_wzfec38Je-nd2qOusLIRp8z2z3n4ltOp-e_LPWd3eMRIJ5ttvOrGu7FMR7a7roAaWO8qOwc4bi4RRn6YvyHPs7MmWDq3mG4e1lXpobi1DUm02x-g0dYfY83RPjpBTDuo8_0GyYbOoYY5knrGWhzjlE&__tn__=-]K-R" role="link" style="-webkit-tap-highlight-color: transparent; animation-name: none !important; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: inherit; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration-line: none; touch-action: manipulation; transition-property: none !important;" tabindex="0"><span class="xt0psk2" style="animation-name: none !important; display: inline; font-family: inherit; transition-property: none !important;">FLAG Costa Blu</span></a></span> <span class="x3nfvp2 x1j61x8r x1fcty0u xdj266r xhhsvwb xat24cr xgzva0m xxymvpz xlup9mm x1kky2od" style="animation-name: none !important; display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; transition-property: none !important; vertical-align: middle; width: 16px;"><br /></span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><br /></div></div>Gabriella Pizzo Chefhttp://www.blogger.com/profile/06135697066514309802noreply@blogger.com0tag:blogger.com,1999:blog-5094900719930202274.post-57726321485775167182023-03-30T12:10:00.003-07:002023-03-30T12:10:45.278-07:00Risotto con triglia e verdure<p><br /></p><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Questo piatto racchiude in sé molte tematiche.</span><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">È colorato con un'aperta ispirazione al carnevale, la brunoise di verdure al posto dei coriandoli è palese.</span><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">È storico si ispira ad una ricetta di Artusi.</span><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">E non da poco è una ricetta antispreco, perché ho utilizzato gran parte degli alimenti avanzati di ieri</span><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Ho sperimentato per la prima volta in mantecatura un burro che non conoscevo Burro dei pascoli di montagna 100% latte Alto Adige e tre bocconcini di mozzarella,</span><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"> l'effetto è una cremosità veramente piacevole.</span><div><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Ricetta di mare perché ho utilizzato un pesce squisito il Barbon, così lo chiamiamo in Veneto.</span></div><div><br /></div><div><br /></div><div><br /></div><div><b><span style="color: #38761d; font-size: x-large;"> <span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif;">~Coriandoli di riso ~</span></span></b></div><div><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><div><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhN7QVAWm3GrWFCKw5RKuRMRt4ZOMeQJsLKdZISt2VpYiFHmuLHeWrb_8cW9VhU4iTGvEvTRCvhcBfV5e8sYME3VfT-o0UiT6jeoRO7BAcmY1tn6GVyyEcFxBfaQTESDJNmSMhDjGK6PCj8y06d6yWr3OmB3HJpRhkUp3sJVfthxb6DLOfjlgZmudg/s1086/Gabriella%20Pizzo%20Riso%20e%20triglia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1086" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhN7QVAWm3GrWFCKw5RKuRMRt4ZOMeQJsLKdZISt2VpYiFHmuLHeWrb_8cW9VhU4iTGvEvTRCvhcBfV5e8sYME3VfT-o0UiT6jeoRO7BAcmY1tn6GVyyEcFxBfaQTESDJNmSMhDjGK6PCj8y06d6yWr3OmB3HJpRhkUp3sJVfthxb6DLOfjlgZmudg/s16000/Gabriella%20Pizzo%20Riso%20e%20triglia.jpg" /></a></div><br /><div><br /></div><div><br /></div><div><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><b>Ingredienti per 4 persone</b></span></div><div><b><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none !important;" /></b><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">400 g di Riso vialone nano</span><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">2 lt di Brodo di pesce</span><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">200 g di Crema di zucchina</span><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">200 g di Ragù di triglia</span><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">1/2 bicchiere di Vino bianco per sfumare</span><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">50 g di Burro per mantecatura</span><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">3 Bocconcini di mozzarella sempre per mantecare</span><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Erbe aromatiche</span><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">4 triglie - 1 triglia fritta in ogni piatto</span></div>Gabriella Pizzo Chefhttp://www.blogger.com/profile/06135697066514309802noreply@blogger.com0tag:blogger.com,1999:blog-5094900719930202274.post-163653100922729892023-03-23T13:25:00.003-07:002023-03-23T13:31:44.877-07:00Risotto curioso con crema di fiori di zucca e more selvatiche<p><br /></p><p><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;">Preparare un piatto, </span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;">senza aver idea di come sarà, fatto.</span></p><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;">Avevo in linea,</span><br style="animation-name: none; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;">Bucce di zucchina,</span><br style="animation-name: none; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;">Fiori di zucchina,</span><br style="animation-name: none; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;">Cipolla bianca,</span><br style="animation-name: none; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;">Prosecco,</span><br style="animation-name: none; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;">Riso carnaroli,</span><br style="animation-name: none; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;">Formaggio Asiago stagionato,</span><br style="animation-name: none; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;">Burro di montagna.</span><div><br style="animation-name: none; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;">Ho pensato fosse troppo semplice, così sono andata in giardino a cogliere qualche aromatica, fiori e qualche mora selvatica.</span><br style="animation-name: none; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none;" /><br style="animation-name: none; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;">Un piatto di base preparato, più e più volte nello stage di alcuni anni fa in uno dei Castelli Veneti più belli, il Ristorante del <a href="https://www.castellobevilacqua.com/it" rel="nofollow">Relais Castello di Bevilacqua</a>.</span></div><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;"><br /></span></div><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;"><br /></span></div><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626;"><b><span style="font-size: large;">Risotto curioso</span></b></span></div><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626;"><b><span style="font-size: large;">con crema di fiori di zucca e more selvatiche</span></b></span></div><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;"><br /></span></div><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4EKYe2UngMKY9SdaUgEJRma9YgoeK7UWEvxLnA3f9eWOa9OVPHzvuBF-sS1lR8RU6tg5MuKOn-hYumDAv-xK05_9P5q4qxRwb2-TFGHtVBtOenePfyGgXPB__ogLlZCfInqR7nGtclvPsD4Sj0wlyBYSfdY3nNqO5-SjzsY2Wkp8TwuVQxvetKKN/s1091/Gabriella%20Pizzo%20%20Flowers.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1091" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4EKYe2UngMKY9SdaUgEJRma9YgoeK7UWEvxLnA3f9eWOa9OVPHzvuBF-sS1lR8RU6tg5MuKOn-hYumDAv-xK05_9P5q4qxRwb2-TFGHtVBtOenePfyGgXPB__ogLlZCfInqR7nGtclvPsD4Sj0wlyBYSfdY3nNqO5-SjzsY2Wkp8TwuVQxvetKKN/s16000/Gabriella%20Pizzo%20%20Flowers.jpg" /></a></div><br /><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif" style="color: #262626;"><span style="background-color: white; font-size: 14px;"><b>Ingredienti per 4 persone</b></span></span></div><div><b><br style="animation-name: none; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none;" /></b><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;"> 200 g di Bucce di zucchina</span><br style="animation-name: none; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;">200 g di Fiori di zucchina</span><br style="animation-name: none; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;">1 Cipolla bianca</span><br style="animation-name: none; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;">1/2 bicchiere di Prosecco</span><br style="animation-name: none; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;">350 g di Riso carnaroli</span><br style="animation-name: none; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;">100 g di Formaggio Asiago stagionato</span><br style="animation-name: none; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;">60 g di Burro di montagna</span></div><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;">60 g di more selvatiche</span></div><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;"><br /></span></div><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;"><b>Procedimento</b></span></div><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;"><b><br /></b></span></div><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;">cuocere il risotto, unire la crema di fiori di zucca quasi alla fine, mantecare e servire.</span></div>Gabriella Pizzo Chefhttp://www.blogger.com/profile/06135697066514309802noreply@blogger.com0tag:blogger.com,1999:blog-5094900719930202274.post-13561368096162858612023-03-04T12:29:00.001-08:002023-03-04T12:39:36.743-08:00Mostarda Provolone ed olio evo - Formaggio gourmet<p><span style="font-family: inherit;"><span style="background-color: white; color: #262626; font-size: 14px;">Formaggio?</span></span></p><span style="font-family: inherit;"><span style="background-color: white; color: #262626; font-size: 14px;">In Veneto, nelle tavole di una volta, veniva chiesto a fine pasto... </span></span><div><span style="font-family: inherit;"><span style="background-color: white; color: #262626; font-size: 14px;">"Voto na penoleta de Formajo??" </span></span></div><div><span style="font-family: inherit;"><span style="background-color: white; color: #262626; font-size: 14px;">Che tradotto significa.."vuoi un pezzetto di formaggio?"</span><br style="animation-name: none; background-color: white; color: #262626; font-size: 14px; transition-property: none;" /><span style="background-color: white; color: #262626; font-size: 14px;">Anche negli assaggi scolastici, il formaggio è un insieme di pezzetti, che vanno dal meno stagionato al più intenso di sapore.</span><br style="animation-name: none; background-color: white; color: #262626; font-size: 14px; transition-property: none;" /><br style="animation-name: none; background-color: white; color: #262626; font-size: 14px; transition-property: none;" /><span style="background-color: white; color: #262626; font-size: 14px;">Mi è stato chiesto di provare a dare nuove sensazioni con gli alimenti.</span></span><div><span style="font-family: inherit;"><span style="background-color: white; color: #262626; font-size: 14px;">Con qualche "penoleta" di formaggio ed una mostarda Veneta di ciliegie al Valpolicella.</span></span></div><div><span style="font-family: inherit;"><br style="animation-name: none; background-color: white; color: #262626; font-size: 14px; transition-property: none;" /><span style="background-color: white; color: #262626; font-size: 14px;">Il risultato nell'insieme ha emozionato, anche me...</span></span><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbTMhHw0Vr_341GcEXU9sTahQjBDvk7LhQBSKxtcdyIbu46oVvkYhaVwF3lBQcLJ6LDEdCM2A-wgrYStupXp-ufmLrOJa-GbpEreXFlg1pf5SJ-byIMXzVNCwrDaPV_ak3FEWRPRwSE_cf8Ql5pUm2yISsnc96U87UoLQWqPEI_1ERddJsqFofhK-w/s1080/Gabriella%20Pizzo%20formaggi%20da%20chef.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1075" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbTMhHw0Vr_341GcEXU9sTahQjBDvk7LhQBSKxtcdyIbu46oVvkYhaVwF3lBQcLJ6LDEdCM2A-wgrYStupXp-ufmLrOJa-GbpEreXFlg1pf5SJ-byIMXzVNCwrDaPV_ak3FEWRPRwSE_cf8Ql5pUm2yISsnc96U87UoLQWqPEI_1ERddJsqFofhK-w/s16000/Gabriella%20Pizzo%20formaggi%20da%20chef.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Nel piatto </b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Provolone piccante</div><div class="separator" style="clear: both; text-align: left;">Provolone dolce</div><div class="separator" style="clear: both; text-align: left;">Mostarda della Vlapolicella</div><div class="separator" style="clear: both; text-align: left;">finocchietto</div><div class="separator" style="clear: both; text-align: left;">erbe aromatiche</div><div class="separator" style="clear: both; text-align: left;">olio evo Umbro</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div><br style="animation-name: none; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none;" /><br /></div></div></div>Gabriella Pizzo Chefhttp://www.blogger.com/profile/06135697066514309802noreply@blogger.com0tag:blogger.com,1999:blog-5094900719930202274.post-50146471293008654842023-02-26T14:52:00.001-08:002023-02-26T14:52:26.009-08:00Gabriella Pizzo Chef - contatti<p><span style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;"><span style="font-family: inherit;">Inconfondibili insubbiamente, sono solo alcune delle proposte creative che potremmo preparare assieme o che potresti assaggiare</span></span></p><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xdj266r x126k92a" style="animation-name: none !important; background-color: white; color: #050505; font-size: 15px; margin: 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; transition-property: none !important;"><span style="font-family: inherit;">Vuoi provarli? </span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="animation-name: none !important; background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; transition-property: none !important;"><span style="font-family: inherit;">Mettiti in contatto </span><span class="x3nfvp2 x1j61x8r x1fcty0u xdj266r xhhsvwb xat24cr xgzva0m xxymvpz xlup9mm x1kky2od" style="animation-name: none !important; display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; transition-property: none !important; vertical-align: middle; width: 16px;"><br /></span></div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><br /></div><div class="separator" style="clear: both; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBvJhp1EQD5tBfdF4tZpAoOZAFQGW5XPqhtdk9ay-YpZAPrkZlfUQYSl8FowTpxkD4anZBP6JYimmnLbUuwF24rTVF1vzOBKypYcYeFHPBKlSPjGrOxDQ1-7O3ExyqSDijgaKTeY1ArjUrWayv2bLMb2aif4XaApGvmg5ho5LaXghb34n310ONbQ9Z/s1315/Gabriella%20Pizzo%20piatti%20creativi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1315" data-original-width="1059" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBvJhp1EQD5tBfdF4tZpAoOZAFQGW5XPqhtdk9ay-YpZAPrkZlfUQYSl8FowTpxkD4anZBP6JYimmnLbUuwF24rTVF1vzOBKypYcYeFHPBKlSPjGrOxDQ1-7O3ExyqSDijgaKTeY1ArjUrWayv2bLMb2aif4XaApGvmg5ho5LaXghb34n310ONbQ9Z/s16000/Gabriella%20Pizzo%20piatti%20creativi.jpg" /></a></div><span style="font-family: Segoe UI Historic, Segoe UI, Helvetica, Arial, sans-serif;"><br /></span><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><b><br /></b></div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><b><br /></b></div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><b><br /></b></div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><b>Contatti</b></div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">chefoodandwine@gmail.com</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><br /></div></div>Gabriella Pizzo Chefhttp://www.blogger.com/profile/06135697066514309802noreply@blogger.com0tag:blogger.com,1999:blog-5094900719930202274.post-47530084981121688342023-02-26T14:25:00.003-08:002023-03-04T12:41:14.228-08:00Nero - spaghetti al nero cipolla in crema piselli spuma di corallo e mazzancolle<p><br />Pensare ad un progetto nuovo, avere un tarlo appena svegli e l'obbligo di metterlo in pratica.</p><p>Complice un periodo, complesso laddove di tempo per stare tra pentole e fornelli è veramente poco, visto l'impegno nel programma televisivo di TV8 condotto da Nicola Savino, 100% Italia, dove insieme a Cento Italiani, scelti per regione di appartenenza, target ed età, siamo un esempio del pensiero della Nazione. Tornando all'arte culinaria, ho pensato ad una <b>piatto di pasta.</b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51ia0eRPfrHWYsFD8DR5BxId6dETaYscbUJ8q8xRhe42Z45JDqEPPoIC-nSxb_fA5o6yZpM7GI8m_DTgRDWUFA01spG4E2XtZEWkuTgcn27_ZmYXZ02QR-Fq2hEBXO8kijM2dR6WEa14jWO5Jin35jUgfls5779kBemOt8R51l9r8vChLDdBCVFZw/s1080/Gabriella%20Pizzo%20Chef%20Nerospaghetto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51ia0eRPfrHWYsFD8DR5BxId6dETaYscbUJ8q8xRhe42Z45JDqEPPoIC-nSxb_fA5o6yZpM7GI8m_DTgRDWUFA01spG4E2XtZEWkuTgcn27_ZmYXZ02QR-Fq2hEBXO8kijM2dR6WEa14jWO5Jin35jUgfls5779kBemOt8R51l9r8vChLDdBCVFZw/s16000/Gabriella%20Pizzo%20Chef%20Nerospaghetto.jpg" /></a></div><p><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; white-space: pre-wrap;"><b><span style="font-family: inherit; font-size: large;"><br /></span></b></span></p><p><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; white-space: pre-wrap;"><b><span style="font-family: inherit; font-size: large;">Spaghetti al nero </span></b></span></p><p><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; white-space: pre-wrap;"><b><span style="font-family: inherit; font-size: large;">c</span></b></span><b style="color: #050505; white-space: pre-wrap;"><span style="font-family: inherit; font-size: large;">ipolla in crema, p</span></b><b style="color: #050505; white-space: pre-wrap;"><span style="font-family: inherit; font-size: large;">iselli, </span></b><b style="color: #050505; white-space: pre-wrap;"><span style="font-family: inherit; font-size: large;">spuma di corallo, c</span></b><b style="color: #050505; white-space: pre-wrap;"><span style="font-family: inherit; font-size: large;">ode di mazzancolle</span></b></p><div dir="auto" style="animation-name: none; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none; white-space: pre-wrap;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW16MwhknVKNV-bDs2eKxnVc0-3BmFyKVLssSXqnyZGe6uBu9wxlAZUl1PuKTCRffTQktMj5Ob1Dqckx1lYrxlZwply7m_UOukqQxYC4DAaYf0uxXfgZdwArvUQWKWh23y3IxAPnLTiZvkyS2JkOpLHqM-BMvEoHguYCwkvgteCLeeqC56bb8Fu6vj/s2589/Gabriella%20Pizzo%20spaghetti%20neri.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2589" data-original-width="2257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW16MwhknVKNV-bDs2eKxnVc0-3BmFyKVLssSXqnyZGe6uBu9wxlAZUl1PuKTCRffTQktMj5Ob1Dqckx1lYrxlZwply7m_UOukqQxYC4DAaYf0uxXfgZdwArvUQWKWh23y3IxAPnLTiZvkyS2JkOpLHqM-BMvEoHguYCwkvgteCLeeqC56bb8Fu6vj/s16000/Gabriella%20Pizzo%20spaghetti%20neri.jpg" /></a></div><br /><div dir="auto" style="animation-name: none; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none; white-space: pre-wrap;"><b>Ingredienti </b></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none; white-space: pre-wrap;"><b>per 2 persone</b></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none; white-space: pre-wrap;"><br /></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none; white-space: pre-wrap;">200 g di spaghtti al nero di seppia</div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none; white-space: pre-wrap;">100 di piselli freschi</div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none; white-space: pre-wrap;">400 g di cipolla bianca</div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none; white-space: pre-wrap;">50 g di corallo di capasanta ( marinata in olio almno 2 ore)</div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none; white-space: pre-wrap;">4 code di mazzancolle </div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none; white-space: pre-wrap;">finocchietto selvatico</div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none; white-space: pre-wrap;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRTmENJ1S9xJfxyoFUJ_YjRhxv6IR7J8i0NrN9ztWK_jXjZo3RxJYIUo7jbKcPDluBSrVau6o-nB-0yp9mFdMSHIR3Lmcb20tTfZ9pJy5YregT0RxRyNfS4dRaNCdJRFCcp3hVixxNqgsMDb8V9mIDsDRN_y34sXf-3X1F_HR1glE03QrB39IXgQ3/s4032/Gabriella%20Pizzo%20Nero.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRTmENJ1S9xJfxyoFUJ_YjRhxv6IR7J8i0NrN9ztWK_jXjZo3RxJYIUo7jbKcPDluBSrVau6o-nB-0yp9mFdMSHIR3Lmcb20tTfZ9pJy5YregT0RxRyNfS4dRaNCdJRFCcp3hVixxNqgsMDb8V9mIDsDRN_y34sXf-3X1F_HR1glE03QrB39IXgQ3/s16000/Gabriella%20Pizzo%20Nero.jpg" /></a></div><br /><div dir="auto" style="animation-name: none; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none; white-space: pre-wrap;"><b>Procedimento</b></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none; white-space: pre-wrap;"><b><br /></b></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none; white-space: pre-wrap;">preparare la crema di cipolla, passare a setaccio, sbianchire i piselli passarli in ghiaccio, frullare, passare al setaccio.</div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none; white-space: pre-wrap;"><br /></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none; white-space: pre-wrap;">Pulire il corallo, passare qualche secondo in un soutè unto d'olio evo.</div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none; white-space: pre-wrap;">Cuocere gli spaghetti al dente, scolare, condire con olio evo.</div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none; white-space: pre-wrap;">Cuocere le cuode di mazzancolle in una noce di burro, salare .</div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none; white-space: pre-wrap;">Con il mixer preparare la spuma di corallo .</div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none; white-space: pre-wrap;"><br /></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none; white-space: pre-wrap;">Nel piatto porre la crema di cipolla bianca, gli spaghetti, la crema di piselli, le mazzancolle, la spuma di corallo ed il finocchietto.</div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none; white-space: pre-wrap;"><br /></div><div dir="auto" style="animation-name: none; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none; white-space: pre-wrap;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTHWRFWvBcH7GZQf5QlVw59lwWxKXw-6w0xvi_Qm5XA4UYq93rS7hEfuL_bE42UCSxKsPE5v7_SpsGuA_O4DJOBDn0id5RzFZN1Y_oX2wBw3aWX7Sl4_p87z7onBwoG0qONTS3Ftn4fDz1EDiB2vrL0yF7fbIAOqrxku6_8fA9VnB1mzGI3nrpfgN/s4032/Gabriella%20Pizzo%20Nero.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTHWRFWvBcH7GZQf5QlVw59lwWxKXw-6w0xvi_Qm5XA4UYq93rS7hEfuL_bE42UCSxKsPE5v7_SpsGuA_O4DJOBDn0id5RzFZN1Y_oX2wBw3aWX7Sl4_p87z7onBwoG0qONTS3Ftn4fDz1EDiB2vrL0yF7fbIAOqrxku6_8fA9VnB1mzGI3nrpfgN/s16000/Gabriella%20Pizzo%20Nero.jpg" /></a></div><br /><div dir="auto" style="animation-name: none; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none; white-space: pre-wrap;"><br /></div>Gabriella Pizzo Chefhttp://www.blogger.com/profile/06135697066514309802noreply@blogger.com0tag:blogger.com,1999:blog-5094900719930202274.post-65796687341460500722023-02-26T13:02:00.008-08:002023-03-04T12:40:02.493-08:00Vellutata di carote cavolfiore crema di gorgonzola - ricetta vegetariana<p> <span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;">Non del tutto vegan.</span></p><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;">Quando un bel piatto vuol essere anche sano </span><div><span class="x3nfvp2 x1j61x8r x1fcty0u xdj266r xhhsvwb xat24cr xgzva0m xxymvpz xlup9mm x1kky2od" style="animation-name: none !important; background-color: white; color: #050505; display: inline-flex; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; height: 16px; margin: 0px 1px; transition-property: none !important; vertical-align: middle; width: 16px;"><span style="font-size: large;"><br /></span></span></div><div><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif;"><b><span style="font-size: large;">Vellutata di carote con cime di cavolfiore cotto a vapore e spadellato velocemente con pepe nero e curcuma, crema di gorgonzola ed erbe aromatiche </span></b></span></div><div><span style="color: #050505; font-family: Segoe UI Historic, Segoe UI, Helvetica, Arial, sans-serif;"><span style="font-size: 15px;"><br /></span></span></div><div><span style="color: #050505; font-family: Segoe UI Historic, Segoe UI, Helvetica, Arial, sans-serif;"><span style="font-size: 15px;"><br /></span></span></div><div><span style="color: #050505; font-family: Segoe UI Historic, Segoe UI, Helvetica, Arial, sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZilg6cGoFBL0chpsLil79Hq7mn_is-5hQTzIHcWugYAaqwxuJpnefOlUC7ukd4YLnE_GjEz_ni3GUIeS9LYo0P_7XxWGmblkW1m8VNSXeFm5VRixS8gZCCGB6bn9K52ZHSIVz2jlEfTljUJVWhikhFZXLGcdtTfhA7TkyUGWV0mY72iwDlcqqZeo/s1351/Gabriella%20Pizzo%20Vellutata%20vegan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1351" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZilg6cGoFBL0chpsLil79Hq7mn_is-5hQTzIHcWugYAaqwxuJpnefOlUC7ukd4YLnE_GjEz_ni3GUIeS9LYo0P_7XxWGmblkW1m8VNSXeFm5VRixS8gZCCGB6bn9K52ZHSIVz2jlEfTljUJVWhikhFZXLGcdtTfhA7TkyUGWV0mY72iwDlcqqZeo/s16000/Gabriella%20Pizzo%20Vellutata%20vegan.jpg" /></a></div><br /><span style="font-size: 15px;"><br /></span></span></div><div><span style="color: #050505; font-family: Segoe UI Historic, Segoe UI, Helvetica, Arial, sans-serif;"><span style="font-size: 15px;"><br /></span></span></div><div><span style="color: #050505; font-family: Segoe UI Historic, Segoe UI, Helvetica, Arial, sans-serif;"><span style="font-size: 15px;"><br /></span></span><div><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;"><b>Ingredienti </b></span></div><div><b>per 4 persone</b></div><div><b><br /></b></div><div><b><br style="animation-name: none !important; background-color: white; transition-property: none !important;" /></b><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;">12 Carote</span><br style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none !important;" /><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;">1/2 Cipolla bianca</span><br style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none !important;" /><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;">Brodo ( knorr brodo dell'orto)</span><br style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none !important;" /><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;">Sale</span><br style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none !important;" /><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;">Cavolfiore</span><br style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none !important;" /><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;">Pepe</span><br style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none !important;" /><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;">Olio d'oliva bio</span><br style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none !important;" /><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;">Gorgonzola</span><br style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none !important;" /><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;">Latte</span><br style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none !important;" /><br style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none !important;" /><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;"><b>Preparazione</b></span></div><div><b><br style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none !important;" /></b><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;">Cuocere le carote nel brodo, frullare</span><br style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none !important;" /><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;">Spadellare in un filo d'olio il broccolo dopo averlo cotto a vapore.</span><br style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none !important;" /><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;">Sciogliere velocemente il Gorgonzola con un po di latte, impiattare il tutto come da foto.</span></div></div><div><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;"><br /></span></div><div><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;"><br /></span></div><div><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;"><br /></span></div><div><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;"><br /></span></div><div><span style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none !important;"><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv xzsf02u x1s688f" href="https://www.facebook.com/hashtag/foodart?__eep__=6&__tn__=*NK*F" role="link" style="-webkit-tap-highlight-color: transparent; animation-name: none !important; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: inherit; font-weight: 600; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; touch-action: manipulation; transition-property: none !important;" tabindex="0">#foodart</a></span><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;"> </span><span style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none !important;"><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv xzsf02u x1s688f" href="https://www.facebook.com/hashtag/ufs?__eep__=6&__tn__=*NK*F" role="link" style="-webkit-tap-highlight-color: transparent; animation-name: none !important; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: inherit; font-weight: 600; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration-line: none; touch-action: manipulation; transition-property: none !important;" tabindex="0">#ufs</a></span><br style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none !important;" /><span style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none !important;"><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv xzsf02u x1s688f" href="https://www.facebook.com/hashtag/mangiasano?__eep__=6&__tn__=*NK*F" role="link" style="-webkit-tap-highlight-color: transparent; animation-name: none !important; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: inherit; font-weight: 600; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration-line: none; touch-action: manipulation; transition-property: none !important;" tabindex="0">#mangiasano</a></span><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;"> </span><span style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none !important;"><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv xzsf02u x1s688f" href="https://www.facebook.com/hashtag/mangiaitaliano?__eep__=6&__tn__=*NK*F" role="link" style="-webkit-tap-highlight-color: transparent; animation-name: none !important; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: inherit; font-weight: 600; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration-line: none; touch-action: manipulation; transition-property: none !important;" tabindex="0">#mangiaitaliano</a></span><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;"> </span><span style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none !important;"><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv xzsf02u x1s688f" href="https://www.facebook.com/hashtag/curcuma?__eep__=6&__tn__=*NK*F" role="link" style="-webkit-tap-highlight-color: transparent; animation-name: none !important; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: inherit; font-weight: 600; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration-line: none; touch-action: manipulation; transition-property: none !important;" tabindex="0">#curcuma</a></span><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;"> </span><span style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none !important;"><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv xzsf02u x1s688f" href="https://www.facebook.com/hashtag/carote?__eep__=6&__tn__=*NK*F" role="link" style="-webkit-tap-highlight-color: transparent; animation-name: none !important; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: inherit; font-weight: 600; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration-line: none; touch-action: manipulation; transition-property: none !important;" tabindex="0">#carote</a></span><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;"> </span><span style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none !important;"><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv xzsf02u x1s688f" href="https://www.facebook.com/hashtag/cavolfiore?__eep__=6&__tn__=*NK*F" role="link" style="-webkit-tap-highlight-color: transparent; animation-name: none !important; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: inherit; font-weight: 600; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration-line: none; touch-action: manipulation; transition-property: none !important;" tabindex="0">#cavolfiore</a></span><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;"> </span><span style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none !important;"><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv xzsf02u x1s688f" href="https://www.facebook.com/hashtag/gorgonzola?__eep__=6&__tn__=*NK*F" role="link" style="-webkit-tap-highlight-color: transparent; animation-name: none !important; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: inherit; font-weight: 600; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration-line: none; touch-action: manipulation; transition-property: none !important;" tabindex="0">#gorgonzola</a></span><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px;"> </span><span style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; transition-property: none !important;"><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv xzsf02u x1s688f" href="https://www.facebook.com/hashtag/salepepe?__eep__=6&__tn__=*NK*F" role="link" style="-webkit-tap-highlight-color: transparent; animation-name: none !important; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: inherit; font-weight: 600; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration-line: none; touch-action: manipulation; transition-property: none !important;" tabindex="0">#salepepe</a></span></div>Gabriella Pizzo Chefhttp://www.blogger.com/profile/06135697066514309802noreply@blogger.com0tag:blogger.com,1999:blog-5094900719930202274.post-40735775592435003202023-01-25T13:44:00.006-08:002023-01-26T14:54:28.423-08:00Velluta di zucca con crema di fiori di zucca salsa al gorgonzola ed olio evo<p><span style="font-family: inherit; font-size: medium;"> Immagina una <span style="background-color: white; color: #050505;">Vellutata di zucca, non una semplice, ma una che ti sappia emozionare.</span></span></p><span style="font-family: inherit; font-size: medium;"><span style="background-color: white; color: #050505;">Crema di fiori di zucca,</span><br style="animation-name: none; background-color: white; color: #050505; transition-property: none;" /><span style="background-color: white; color: #050505;">Salsa al gorgonzola e pepe,</span><br style="animation-name: none; background-color: white; color: #050505; transition-property: none;" /><span style="background-color: white; color: #050505;">Gocce di olio Umbro "Signor Olio",</span><br style="animation-name: none; background-color: white; color: #050505; transition-property: none;" /><span style="background-color: white; color: #050505;">Aromatiche.</span><br style="animation-name: none; background-color: white; color: #050505; transition-property: none;" /><br style="animation-name: none; background-color: white; color: #050505; transition-property: none;" /><span style="background-color: white; color: #050505;">- Zucca del mio orto</span><br style="animation-name: none; background-color: white; color: #050505; transition-property: none;" /><span style="background-color: white; color: #050505;">- Aromatiche del mio orto</span><br style="animation-name: none; background-color: white; color: #050505; transition-property: none;" /><span style="background-color: white; color: #050505;">- Olio Umbro dell'amica Tili</span></span><div><span style="font-family: inherit; font-size: medium;"><span style="background-color: white; color: #050505;"><br /></span></span></div><div><span style="color: #050505; font-size: x-large;"><span style="background-color: white;"><b>Emozioni di zucca</b></span></span></div><div><span style="color: #050505; font-size: medium;"><span style="background-color: white;"><br /></span></span></div><div><span style="color: #050505; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4fDd0zhjdcGXfFXXYzPPlEohoXRUMiljA766GVq_Q2SK1EnMMS_HKRvxo_XNCYkIOFwj1ZQR1AstRIYKa6RzwXvgN18y3vTnXGi5539ilw9QL_1l_I7n0JES_xF3Jfgzz6QwqhVn4GXwf2pIGpNCvvqmAkTm78DiGZj7cMUCNXbiRWZuserEcIDx/s1110/Gabriella%20Pizzo%20vellutata%20di%20zucca%20con%20crema%20di%20zucca%20ed%20olio%20evo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1110" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4fDd0zhjdcGXfFXXYzPPlEohoXRUMiljA766GVq_Q2SK1EnMMS_HKRvxo_XNCYkIOFwj1ZQR1AstRIYKa6RzwXvgN18y3vTnXGi5539ilw9QL_1l_I7n0JES_xF3Jfgzz6QwqhVn4GXwf2pIGpNCvvqmAkTm78DiGZj7cMUCNXbiRWZuserEcIDx/s16000/Gabriella%20Pizzo%20vellutata%20di%20zucca%20con%20crema%20di%20zucca%20ed%20olio%20evo.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredienti per 4 persone</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">600 g di polpa di zucca</div><div class="separator" style="clear: both; text-align: left;">250 g di fiori di zucca</div><div class="separator" style="clear: both; text-align: left;">1 cipolla bianca</div><div class="separator" style="clear: both; text-align: left;">100 g di gorgonzola</div><div class="separator" style="clear: both; text-align: left;">1 cucchiaio di latte</div><div class="separator" style="clear: both; text-align: left;">olio evo</div><div class="separator" style="clear: both; text-align: left;">sale </div><div class="separator" style="clear: both; text-align: left;">pepe</div><div class="separator" style="clear: both; text-align: left;">fiori eduli</div><div class="separator" style="clear: both; text-align: left;">erbe aromatiche</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Procedimento</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cuocere la zucca, resa precedentemente a tocchetti e privata della buccia, in un contenitore, con la cipolla e l'olio evo, aggiustare di sale e pepe.</div><div class="separator" style="clear: both; text-align: left;">Frullare, otttenere una crema, passare al setaccio ottenendo la vellutata.</div><div class="separator" style="clear: both; text-align: left;">Tagliare a strisce i fiori di zucca, saltare in padella, frullare fino ad ottenere una crema.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Rendere cremoso il gorgonzola, aggiustare con il pepe.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Nel piatto versare prima la vellutata, macchiare con la crema di fiori di zucca, gocce d'olio evo, fiori eduli ed erbe aromatiche.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><span style="background-color: white;"><br /></span></span></div>Gabriella Pizzo Chefhttp://www.blogger.com/profile/06135697066514309802noreply@blogger.com0tag:blogger.com,1999:blog-5094900719930202274.post-29594149916108647782023-01-25T08:25:00.005-08:002023-03-23T10:18:12.474-07:00Riso al tastasal e patate fritte colorate<p><span style="font-family: inherit; font-size: medium;"> <span style="background-color: white; color: #262626;">Che storia.</span></span></p><span style="font-family: inherit; font-size: medium;"><span style="background-color: white; color: #262626;">Ti hanno sempre detto che bisogna essere ligi alle tradizioni vero?</span><br style="animation-name: none; background-color: white; color: #262626; transition-property: none;" /><span style="background-color: white; color: #262626;">E che il riso con le patate non carbura... figuriamoci col "Tastasal"</span><br style="animation-name: none; background-color: white; color: #262626; transition-property: none;" /><span style="background-color: white; color: #262626;">E se fossero patate nere e viola?</span><br style="animation-name: none; background-color: white; color: #262626; transition-property: none;" /><span style="background-color: white; color: #262626;">Me lo stavo chiedendo da qualche giorno.. il marito in questi giorni si diletta a fare salumi.. il Tastasal era lì da ieri e sempre da ieri penso al risotto, che gran bellino non è</span><br style="animation-name: none; background-color: white; color: #262626; transition-property: none;" /><span style="background-color: white; color: #262626;">Invece guardate qui che storia.</span><br style="animation-name: none; background-color: white; color: #262626; transition-property: none;" /><span style="background-color: white; color: #262626;">In abbinamento uno splendido Pinot nero Assisi DOC della mia amica Anna Laura </span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz notranslate _a6hd" href="https://www.instagram.com/tiliwinery/" role="link" style="-webkit-tap-highlight-color: transparent; animation-name: none; background-color: white; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; list-style: none; margin: 0px; outline: none; padding: 0px; text-decoration-line: none; touch-action: manipulation; transition-property: none;" tabindex="0">@tiliwinery</a><br style="animation-name: none; background-color: white; color: #262626; transition-property: none;" /><span style="background-color: white; color: #262626;">le patate viola e nere sono di Claudia e Chiara di </span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz notranslate _a6hd" href="https://www.instagram.com/zafferanolessinia/" role="link" style="-webkit-tap-highlight-color: transparent; animation-name: none; background-color: white; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; list-style: none; margin: 0px; outline: none; padding: 0px; text-decoration-line: none; touch-action: manipulation; transition-property: none;" tabindex="0">@zafferanolessinia</a></span><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5F8WwOIDI2GKlaxkY54OhMnISX6Nomb3izJtDpO3HOvjEg60kaO-1zDhFABrDQQQXOAZCgC23L0CjNGjQU8u4oe-eYW5iCaBf-lZAmpWz1XYeZSjK76cBixIMDSeOXqCdunkoyq0sYArzpogZfPs9x8oKW28BKLq0TITIBhbml_Ldwq90BTMVEnWj/s1080/Gabriella%20Pizzo%20riso%20al%20tastasal%20e%20patate.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1079" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5F8WwOIDI2GKlaxkY54OhMnISX6Nomb3izJtDpO3HOvjEg60kaO-1zDhFABrDQQQXOAZCgC23L0CjNGjQU8u4oe-eYW5iCaBf-lZAmpWz1XYeZSjK76cBixIMDSeOXqCdunkoyq0sYArzpogZfPs9x8oKW28BKLq0TITIBhbml_Ldwq90BTMVEnWj/s16000/Gabriella%20Pizzo%20riso%20al%20tastasal%20e%20patate.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredienti per 4 persone</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">500 g di tastasal (carne macinata di maiale)</div><div class="separator" style="clear: both; text-align: left;">1/2 bicchiere di vino rosso</div><div class="separator" style="clear: both; text-align: left;">sale</div><div class="separator" style="clear: both; text-align: left;">pepe</div><div class="separator" style="clear: both; text-align: left;">400 g di riso vialone nano</div><div class="separator" style="clear: both; text-align: left;">10 patate viola</div><div class="separator" style="clear: both; text-align: left;">10 patate nere</div><div class="separator" style="clear: both; text-align: left;">olio di semi di girasole per friggere</div><div class="separator" style="clear: both; text-align: left;">pepe rosa in grani</div><div class="separator" style="clear: both; text-align: left;">fili di peperoncino secco </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Procedimento</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">sgrassare la carne, inserire in una seconda pentola a bordi alti, sfumare con il vino, far evaporare, ultimare la cottura, tenere al caldo da parte.</div><div class="separator" style="clear: both; text-align: left;">Cuocere al dente il riso in abbondante acqua salata.</div><div class="separator" style="clear: both; text-align: left;">Sbucciare e friggere le patate a fettine sottili, togliere eventuale olio mettendo su panno carta.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Far saltare il riso nella pentola del tastasale, impiattare unendo le fettine di patatate croccanti, qualche grano di pepe rosa ed alcuni fili di peperoncino.</div><br /><div><br /></div><div><br /><div><br /></div><div><br /></div><div><br /></div></div>Gabriella Pizzo Chefhttp://www.blogger.com/profile/06135697066514309802noreply@blogger.com0tag:blogger.com,1999:blog-5094900719930202274.post-72860418134743355222023-01-25T07:37:00.004-08:002023-01-25T07:42:16.597-08:00Dedicato a Valentino Rossi - Ruvido 46 - Ricetta antispreco<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; color: #262626;">Sono cresciuta con le sue imprese.</span><br style="animation-name: none; background-color: white; color: #262626; transition-property: none;" /><span style="background-color: white; color: #262626;">Ho amato le gare di Moto grazie a lui, ho gioito con le sue vittorie, sono stata felicissima di averlo conosciuto al Mugello, entrambi viviamo di emozioni, di colori ed adrenalina, la voglia di imparare e di fare cose nuove.</span><br style="animation-name: none; background-color: white; color: #262626; transition-property: none;" /><span style="background-color: white; color: #262626;">Adesso, se guardi qui c'è anche il giallo, il rosso, un cerchio chiuso con l'idea già di un nuovo progetto.</span><br style="animation-name: none; background-color: white; color: #262626; transition-property: none;" /><br style="animation-name: none; background-color: white; color: #262626; transition-property: none;" /><span style="background-color: white; color: #262626;">Grazie di tutte le emozioni </span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz notranslate _a6hd" href="https://www.instagram.com/valeyellow46/" role="link" style="-webkit-tap-highlight-color: transparent; animation-name: none; background-color: white; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; list-style: none; margin: 0px; outline: none; padding: 0px; text-decoration-line: none; touch-action: manipulation; transition-property: none;" tabindex="0">@valeyellow46</a><span style="background-color: white; color: #262626;"> .</span><br style="animation-name: none; background-color: white; color: #262626; transition-property: none;" /><br style="animation-name: none; background-color: white; color: #262626; transition-property: none;" /><span style="background-color: white; color: #262626;">Il nome del piatto?</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><br style="animation-name: none; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; transition-property: none;" /><b><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626;">"Ruvido 46"</span><br style="animation-name: none; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; transition-property: none;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626;">Perché solo tu, mi hai fatto saltare sul divano </span></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626;"><br /></span></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwduAGCwyzTrrYwCjgXrWgBSj79X-DxEiWdGPtPIuvGHKL_j-eihGrXqkA-zGryRwevp4eHxmMMGln6Oxh9q-yMKKStocneC51dJJxB2ZxVFayx4o9JQrMTudNaMRcNp-h0YUk_HCEvnjIHL33YXW9cf8_8MWPAwNCgHNzQL7_KszkPhqViMDeSXfF/s1103/Gabriella%20Pizzo%20Crema%20di%20bucce%20di%20zucchina%20e%20burrata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1103" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwduAGCwyzTrrYwCjgXrWgBSj79X-DxEiWdGPtPIuvGHKL_j-eihGrXqkA-zGryRwevp4eHxmMMGln6Oxh9q-yMKKStocneC51dJJxB2ZxVFayx4o9JQrMTudNaMRcNp-h0YUk_HCEvnjIHL33YXW9cf8_8MWPAwNCgHNzQL7_KszkPhqViMDeSXfF/s16000/Gabriella%20Pizzo%20Crema%20di%20bucce%20di%20zucchina%20e%20burrata.jpg" /></a></div></b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredienti per 2 persone</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">400 g di bucce di zucchina e torsoli (scarto)</div><div class="separator" style="clear: both; text-align: left;">1 piccola cipolla bianca</div><div class="separator" style="clear: both; text-align: left;">250 g di pomodorini confit</div><div class="separator" style="clear: both; text-align: left;">2 burratine</div><div class="separator" style="clear: both; text-align: left;">50 g di crema di pomodoro</div><div class="separator" style="clear: both; text-align: left;">olio evo</div><div class="separator" style="clear: both; text-align: left;">sale </div><div class="separator" style="clear: both; text-align: left;">pepe</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">10 pomodorini pachino</div><div class="separator" style="clear: both; text-align: left;">zucchero a velo</div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Procedimento</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cuocere i torsoli e bucce di zucchine, frullare.</div><div class="separator" style="clear: both; text-align: left;">Fare una crema di pomodoro fresco, passare a setaccio e mettere da parte.</div><div class="separator" style="clear: both; text-align: left;">Preparare i pomodorini confit al forno a 60° con una spolverata di zucchero a velo.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Impiattare come da foto.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Grazie Valentino, mancherai un sacco!!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <p></p>Gabriella Pizzo Chefhttp://www.blogger.com/profile/06135697066514309802noreply@blogger.com0tag:blogger.com,1999:blog-5094900719930202274.post-64063124708386339242023-01-25T07:11:00.005-08:002023-01-25T07:15:18.322-08:00Sfoglia salata alla zucca - come farla da zero<p><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626;"><span style="font-size: medium;"><br /></span></span></p><p><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626;"><span style="font-size: medium;">Credo che una delle prime ricette pubblicate (andrò a vedere) sia stata una torta salata.</span></span></p><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626;"><span style="font-size: medium;">Magari semplice, con impiatto zero, ma quante soddisfazioni, questa è sempre una torta salata, la sfoglia non è comprata ed al suo interno ha una sorpresa di zucca cremosa, emmentaler dop grattugiato fine, uova e per farla mangiare a mia figlia, buccia di zucchino grattugiato </span></span><div><span style="font-size: medium;"><br style="animation-name: none; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; transition-property: none;" /><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626;">Talmente buona che da subito, ne è rimasta solo una piccola fettina.</span></span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif" style="color: #262626;"><span style="font-size: 14px;"><br /></span></span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif" style="color: #262626;"><b><span style="font-size: x-large;">Torta salata al formaggio e zucchine</span></b><br /></span><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;"><br /></span></div><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626; font-size: 14px;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxrGcJpnO0HdXLCuIKUIqmau71-4kEJ60Cqo6QYykIXa8pT7XoLGifgmu-qlaCwtDAkltxZYRrEAcXyl0V_RGxt2At3pEtIpaIl4uBPQQVeSs-ni1Vf43nP2_IpkF2bzKTKglnNJ4OdurtaGpMX3nL92N_iT3xH58E5Js4_YrDt2HHrIch5eUMvduU/s1080/Gabriella%20Pizzo%20torta%20salata.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1079" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxrGcJpnO0HdXLCuIKUIqmau71-4kEJ60Cqo6QYykIXa8pT7XoLGifgmu-qlaCwtDAkltxZYRrEAcXyl0V_RGxt2At3pEtIpaIl4uBPQQVeSs-ni1Vf43nP2_IpkF2bzKTKglnNJ4OdurtaGpMX3nL92N_iT3xH58E5Js4_YrDt2HHrIch5eUMvduU/s16000/Gabriella%20Pizzo%20torta%20salata.jpg" /></a></div><b><span style="font-size: medium;"><div><b><br /></b></div><span style="font-family: inherit;">Ingredienti</span></span></b></div><div><b><span style="font-family: inherit; font-size: medium;"><br /></span></b></div><div><b><span style="font-family: inherit; font-size: medium;">Per la sfoglia</span></b></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">100 g di burro</span></div><div><span style="font-family: inherit;">150 g di farina</span></div><div><span style="font-family: inherit;">75 g di acqua</span></div><div><span style="font-family: inherit;">sale</span></div><div><span style="font-family: inherit;"><br /></span></div><div><b><span style="font-family: inherit; font-size: medium;">Procedimento Sfoglia</span></b></div><div><p class="MsoNormal"><span style="font-family: inherit;"><span style="background: white; color: #333333; font-size: 13.5pt; line-height: 115%;">Impastare 30 grammi di
farina con il burro usando la planetaria con il gancio a foglia. In alternativa
potete eseguire questa operazione in una ciotola utilizzando una spatola per
evitare che il calore delle mani faccia diventare il composto troppo morbido, il
segreto della buona riuscita della sfoglia è il giusto equilibrio di calore dei
diversi ingredienti.</span> Quando il burro ha assorbito tutta la farina,
prelevare il composto dalla ciotola, trasferire tra due fogli di carta forno e dare alla pasta
la forma di un rettangolo alto circa mezzo centimetro con un
mattarello. Mettere in frigorifero fino al momento del bisogno.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;"><span style="background: white; color: #333333; font-size: 13.5pt; line-height: 115%;">Impastare la restante
farina con l'acqua ed un pizzico di sale fino a ottenere un composto morbido.</span>
Stendere l'impasto su una spianatoia appena infarinata con il mattarello e formare un rettangolo.
Adagiare al centro del composto il
burro. Appiattire con le mani in modo da
portarlo dello stesso spessore.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;"><span style="background: white; color: #333333; font-size: 13.5pt; line-height: 115%;">Ripiegare le due
estremità laterali in modo da coprire completamente il panetto, lasciando i due
lati in alto e in basso aperti.</span><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;"><span style="background: white; color: #333333; font-size: 13.5pt; line-height: 115%;">Spianare con il
mattarello fino a ottenere un rettangolo con il lato corto. Spostare in modo d’avere il lato lungo. Sollevare il lato corto di
destra e ripiegare verso il centro del rettangolo. Fare la stessa cosa con il
lato sinistro.</span><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;"><span style="background: white; color: #333333; font-size: 13.5pt; line-height: 115%;">Ripiegare ancora la pasta
in due su se stessa ottenendo una specie di libro. Per ottenere il “primo giro” di pasta.</span><o:p></o:p></span></p>
<p class="MsoNormal"><span style="background: white; color: #333333; font-size: 13.5pt; line-height: 115%;"><span style="font-family: inherit;">Con il mattarello,
spingere sempre nella stessa direzione,
stendere il quadrato fino a trasformarlo in un lungo rettangolo e ripetere le
stesse operazioni sopra citate.. Così per quattro volte. Fra un giro e l’altro
fare riposare la pasta in frigorifero per dieci minuti. <o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="background: white; color: #333333; font-size: 13.5pt; line-height: 115%;"><span style="font-family: inherit;">La pasta sfoglia prima di
essere utilizzata deve riposare per almeno 1 ora in frigorifero.<o:p></o:p></span></span></p><span style="background-color: white; color: #262626;"><b><span style="font-family: inherit; font-size: medium;">Per il ripieno</span></b></span></div></div><div><span style="background-color: white; color: #262626; font-size: 14px;"><span style="font-family: inherit;"><br /></span></span></div><div><span style="background-color: white; color: #262626;"><span style="font-family: inherit; font-size: medium;">200 g di crema di zucca</span></span></div><div><span style="color: #262626; font-family: inherit; font-size: medium;"><span style="background-color: white;">100 g di buccia di zucchina</span></span></div><div><span style="color: #262626; font-family: inherit; font-size: medium;"><span style="background-color: white;">2 uova</span></span></div><div><span style="color: #262626; font-family: inherit; font-size: medium;"><span style="background-color: white;">100 g di speck</span></span></div><div><span style="color: #262626; font-family: inherit; font-size: medium;"><span style="background-color: white;">100 g di emmentaler</span></span></div><div><span style="color: #262626; font-family: inherit; font-size: medium;"><span style="background-color: white;"><br /></span></span></div><div><span style="color: #262626; font-family: inherit; font-size: medium;"><span style="background-color: white;">Per la crema di zucca, con</span><span style="background-color: white;">siglio la cottura al forno meno acquosa, frullare aggiustare di sale, dopo aver inserito la sfoglia nella tortiera, bucherellare il fondo, aggiungere uno strato </span><span style="background-color: white;">di speck, la crema di zucca e le uova sbattute con il formagio e la buccia di zucchina,</span></span></div><div><span style="color: #262626; font-family: inherit; font-size: medium;"><span style="background-color: white;"><br /></span></span></div><div><span style="color: #262626; font-family: inherit; font-size: medium;"><span style="background-color: white;">Infornare per circa 30' in forno a 180° .</span></span></div>Gabriella Pizzo Chefhttp://www.blogger.com/profile/06135697066514309802noreply@blogger.com0tag:blogger.com,1999:blog-5094900719930202274.post-56299529951690309922023-01-25T06:33:00.001-08:002023-01-25T13:58:44.246-08:00Spaghetti al sugo di pomodoro - ricetta tradizionale<p> <span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">È tutta una questione di equilibrio </span></p><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Il giusto tempo</span><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Il taglio giusto (nel trito di verdure)</span><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Il pomodoro giusto (quello di un amico)</span><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Il vino giusto</span><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">La pasta fatta in casa con la farina giusta</span><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Il giusto grano di pepe ed il granello giusto di sale</span><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">L'olio giusto (primeOlive 2020)</span><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">La giusta cottura</span><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Poi alla fine la giusta </span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz _aa9_ _a6hd" href="https://www.instagram.com/explore/tags/scarpetta/" role="link" style="-webkit-tap-highlight-color: transparent; animation-name: none !important; background-color: white; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation; transition-property: none !important;" tabindex="0">#scarpetta</a><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"> col pane giusto </span><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Momenti da ricordare, perché il bello c'è in ogni cosa.</span><div><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><div><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif;"><b><span style="font-size: x-large;">Spaghetti al sugo di pomodoro</span></b></span></div><div><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLPRgfFxroYVS-uWyAhrT0_tXsS1Rve2cXCGk57GTeY5-UAgIz3cvD-OYH66Bes7SId99A3uMH_U0sNB_h1kcy6SHBCzC6WY7qcy0ENcSo4ZujvIngUau-Rn6gsHXTXG9rLha8j6jWVlSHC_0oKIGzmxIAkRItQYU4iv4ilYgo4AvIXDqADHGgkIW/s1089/Gabriella%20Pizzo%20pasta%20al%20sugo%20di%20pomodoro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1089" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLPRgfFxroYVS-uWyAhrT0_tXsS1Rve2cXCGk57GTeY5-UAgIz3cvD-OYH66Bes7SId99A3uMH_U0sNB_h1kcy6SHBCzC6WY7qcy0ENcSo4ZujvIngUau-Rn6gsHXTXG9rLha8j6jWVlSHC_0oKIGzmxIAkRItQYU4iv4ilYgo4AvIXDqADHGgkIW/s16000/Gabriella%20Pizzo%20pasta%20al%20sugo%20di%20pomodoro.jpg" /></a></div><br /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><div><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><b>Ingredienti per 4 persone</b></span></div><div><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><div><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">400 g di spaghetti fatti a mano</span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="background-color: white; font-size: 14px;">500 g di polpa di pomodoro, meglio se di pomodoro fresco</span></span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="background-color: white; font-size: 14px;">1 cipolla</span></span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="background-color: white; font-size: 14px;">1 carota</span></span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="background-color: white; font-size: 14px;">1 piccolo gambo di sedano</span></span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="background-color: white; font-size: 14px;">1 spicchio di aglio</span></span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="background-color: white; font-size: 14px;">salvia</span></span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="background-color: white; font-size: 14px;">olio evo d'oliva</span></span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="background-color: white; font-size: 14px;">sale</span></span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="background-color: white; font-size: 14px;">pepe</span></span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="background-color: white; font-size: 14px;"><br /></span></span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="background-color: white; font-size: 14px;"><b>Procedimento classico</b></span></span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="background-color: white; font-size: 14px;"><br /></span></span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="background-color: white; font-size: 14px;">fare un soffritto con la brunoise di verdure in poco olio evo, aromaticìzzato con salvia e aglio, unire il pomodoro precedente scottato al quale avrete tolto buccia e semi, oppure usare la polpa già pronta, procedere alla cottura del sugo, aggiustare di sale e pepe.</span></span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="background-color: white; font-size: 14px;">Cuocere gli spaghetti al dente, spadellare e servire.</span></span></div><div><span style="color: #262626; font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="background-color: white; font-size: 14px;"><br /></span></span></div><div><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><div><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div>Gabriella Pizzo Chefhttp://www.blogger.com/profile/06135697066514309802noreply@blogger.comtag:blogger.com,1999:blog-5094900719930202274.post-17578490361018224202022-12-21T06:54:00.000-08:002022-12-21T06:54:08.815-08:00Amo - Risotto zucca e gorgonzola con gocce d'olio al prezzemolo<p> </p><p><span face="Lato, sans-serif, Helvetica, Arial, sans-serif" style="background-color: white; color: #212121; font-size: 17px; text-align: justify;">Portare informazione corretta e scevra da giudizi è oggi più importante che mai. Tutti Matti per il Riso è un evento organizzato con cura e presentato con orgoglio, perché il suo fine ultimo è quello di spostare l’attenzione su un tema che, troppo spesso, viene evitato, trattato poco e in modo inesatto ,afferma Felicia Giannotti, presidente di Fondazione Progetto Itaca. </span></p><p><span face="Lato, sans-serif, Helvetica, Arial, sans-serif" style="background-color: white; color: #212121; font-size: 17px; text-align: justify;">Anche per questo motivo si è pensato di affiancare alla raccolta fondi la social challenge di <b>#TuttiMattiperilRiso</b>: nell’era delle connessioni, si vuole sfruttare al meglio uno strumento come i social network, in grado di rendere capillare il messaggio e aiutare così a combattere lo stigma del disagio psichico, conclude la Presidente. </span><span face="Lato, sans-serif, Helvetica, Arial, sans-serif" style="color: #212121; text-align: justify;"><span style="font-size: 17px;">(</span></span><span face="Lato, sans-serif, Helvetica, Arial, sans-serif" style="color: #212529; font-size: 16px; font-weight: 700;">Cristina Saja - <a href="https://www.milanofinanza.it/news/giornata-della-salute-mentale-tutti-matti-per-il-riso-202210041531234837" rel="nofollow">Milano Finanza</a> )</span></p><p><span face="Lato, sans-serif, Helvetica, Arial, sans-serif" style="color: #212529; font-size: 16px; font-weight: 700;"><br /></span></p><p style="text-align: justify;"><span face="Lato, sans-serif, Helvetica, Arial, sans-serif" style="background-color: white; color: #212529; font-size: 16px; text-align: left;">Una grande iniziativa, alla quale per il secondo anno partecipo con piacere, sposando appieno gli obbiettivi della Fondazione Progetto Itaca, volto ad attirare l'opinione pubblica sulla rilevanza di non avere paura della malattia mentale, in quanto parte integrante del corpo umano.</span></p><p style="text-align: justify;"><span face="Lato, sans-serif, Helvetica, Arial, sans-serif" style="background-color: white; color: #212529; font-size: 16px; text-align: left;">Attirando altresì l'attenzione su quanto sia importante mangiare bene per avere quel giusto equilibrio.</span><b style="background-color: white; color: #202124; font-family: arial, sans-serif; font-size: 16px; text-align: left;">Il cibo fornisce difatti energia al cervello, e influenza anche la nostra salute mentale e la stabilità emotiva</b><span face="arial, sans-serif" style="background-color: white; color: #202124; font-size: 16px; text-align: left;">. Apprendimento e memoria, malattie come depressione, schizofrenia, morbo di Alzheimer e morbo di Parkinson possono trarre notevoli benefici da una dieta sana, che includa frutta e verdura, ed acidi grassi omega-3.</span></p><p style="text-align: justify;"><span face="arial, sans-serif" style="background-color: white; color: #202124; font-size: 16px; text-align: left;">Amore e buon cibo per stare bene e per fare stare bene, cosa di meglio che un buon Risotto.</span></p><p><b><span face=""Segoe UI","sans-serif"" style="background: white; color: #1d1b11; font-size: 18pt; line-height: 115%; mso-themecolor: background2; mso-themeshade: 26;">AMO</span></b></p><p></p><p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span face=""Segoe UI","sans-serif"" style="color: #262626; font-size: 10.5pt; line-height: 115%;">
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">Riso</span></span><br style="-webkit-text-stroke-width: 0px; animation-name: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; transition-property: none; widows: 2; word-spacing: 0px;" />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">Zucca</span></span><br style="-webkit-text-stroke-width: 0px; animation-name: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; transition-property: none; widows: 2; word-spacing: 0px;" />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">Gorgonzola</span></span><br style="-webkit-text-stroke-width: 0px; animation-name: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; transition-property: none; widows: 2; word-spacing: 0px;" />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">Olio Evo prezzemolato</span><o:p></o:p></span></span></b></p>
<p class="MsoNormal"><span face=""Segoe UI","sans-serif"" style="background: white; color: #262626; font-size: 10.5pt; line-height: 115%;"><o:p> </o:p></span></p><div class="separator" style="clear: both; text-align: center;"><span face=""Segoe UI","sans-serif"" style="background: white; color: #262626; font-size: 10.5pt; line-height: 115%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIG2A0UQ7ptS4uby5QY5ScFW4nDtjO1kgbxtc-QHQmpi21JGdsDo9GQyaRLVDudUeGMe0jNxVcvPTZyXaVpppDc7xGx41pxf2hWDysZ3TeuUm4C_2mY264btJskaC2CfufpxxTaq3laUemLc4giPq-qauwt6sPE1j2UjPWJUCoOIXMI2t7oupvhoEF/s1732/Gabriella%20Pizzo%20Amo%20risotto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1644" data-original-width="1732" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIG2A0UQ7ptS4uby5QY5ScFW4nDtjO1kgbxtc-QHQmpi21JGdsDo9GQyaRLVDudUeGMe0jNxVcvPTZyXaVpppDc7xGx41pxf2hWDysZ3TeuUm4C_2mY264btJskaC2CfufpxxTaq3laUemLc4giPq-qauwt6sPE1j2UjPWJUCoOIXMI2t7oupvhoEF/s16000/Gabriella%20Pizzo%20Amo%20risotto.jpg" /></a></span></div><span face=""Segoe UI","sans-serif"" style="background: white; color: #262626; font-size: 10.5pt; line-height: 115%;"><br /></span><p></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><b><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Tempi di preparazione 20 minuti</span></b><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><b><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Ricetta facile</span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><b><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Ingredienti per 4 persone</span></b><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span><span style="color: #656565; font-family: "Open Sans", "serif"; font-size: 13.5pt;">400 g di riso carnaroli</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">150 g di mousse di zucca<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">1 lt di brodo vegetale<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">1/2 bicchiere di prosecco<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">20 g di burro<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">30 g di formaggio grana grattugiato<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">20 g di petali i fiore edule<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Olio evo<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Sale<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">200 g di gorgonzola<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Pepe nero<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">50 ml di latte<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">1 bicchierino di brandy<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">200 g di prezzemolo<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Ghiaccio<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">150 ml di olio evo<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><b style="mso-bidi-font-weight: normal;"><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Procedimento<o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><b style="mso-bidi-font-weight: normal;"><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Per il brodo</span></b><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">,
utilizzare 2 carote, 1 cipolla, 2 gambi di sedano, acqua salata, cuocere per 1
ora.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;">Per la mousse di zucca</b>, utilizzare la
zucca a tocchetti, mezza cipolla, sfaldare in forno per circa trenta minuti,
passare a setaccio, salare, tenere da parte.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;">Per la salsa al gorgonzola</b>, fare sciogliere
una noce di burro, unire il gorgonzola spezzettato e<span style="mso-spacerun: yes;"> </span>senza parti dure, quando sciolto unire il
bicchierino di brandy, il latte, completare facendo ridurre la parte liquida,
aggiustare di sale e pepe e mettere da parte.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><b>Per l’olio al prezzemolo</b>, mondare,
sbianchire qualche secondo le foglie di prezzemolo, passare subito in acqua e
ghiaccio, asciugare delicatamente con un canovaccio, frullare con un blender
assieme all’olio evo, passare allo chinoise,<span style="mso-spacerun: yes;">
</span>mettere in un biberon.<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><b><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Preparazione </span></b><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">del <b>Riso</b><o:p></o:p></span></p><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #656565; font-family: "Open Sans", "serif"; font-size: 13.5pt;">Tostare il riso, in una soutè sfumare
con il vino, quando evaporato, aggiungere il brodo, dopo circa cinque minuti
aggiungere una parte di mousse di zucca, a circa due minuti dal termine
aggiungere </span><span style="color: #656565; font-family: "Open Sans", "serif"; font-size: 13.5pt;"> </span><span style="color: #656565; font-family: "Open Sans", "serif"; font-size: 13.5pt;">il rimanente della </span><span style="color: #656565; font-family: "Open Sans", "serif"; font-size: 13.5pt;"> </span><span style="color: #656565; font-family: "Open Sans", "serif"; font-size: 13.5pt;">mousse di zucca. Mantecare a fuoco spento con
il burro ed il formaggio.</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> </span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><b><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Impiattamento</span></b></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #656565; font-family: "Open Sans","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">In ogni piatto la giusta porzione di
risotto, la salsa al gorgonzola, gocce di olio al prezzemolo ed i petali di fiore edule.<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;">
</p><p class="MsoNormal"><span face=""Segoe UI","sans-serif"" style="background: white; color: #262626; font-size: 10.5pt; line-height: 115%;"><o:p> </o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitZSbnXPdZ81-BwWEyp07Gv-CeUMT-m6cOrmBJkrnDMEA28zsT-MajcjjDysDYLiqfJZ4nSP8S_FU46iZ1RKwxoBigSboMOCg1p1L6x4Dhot_0KP02-ntYylc-AGUmPQi3h1I86nrCVL3-M7XndhTQScrTN3MCLVKL_Tf69jKbVcKja7elhelwRG4u/s2652/Gabriella%20Pizzo%20Amo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2652" data-original-width="2268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitZSbnXPdZ81-BwWEyp07Gv-CeUMT-m6cOrmBJkrnDMEA28zsT-MajcjjDysDYLiqfJZ4nSP8S_FU46iZ1RKwxoBigSboMOCg1p1L6x4Dhot_0KP02-ntYylc-AGUmPQi3h1I86nrCVL3-M7XndhTQScrTN3MCLVKL_Tf69jKbVcKja7elhelwRG4u/s16000/Gabriella%20Pizzo%20Amo.jpg" /></a></div><br /><p><br /></p>Gabriella Pizzo Chefhttp://www.blogger.com/profile/06135697066514309802noreply@blogger.com0tag:blogger.com,1999:blog-5094900719930202274.post-49503392607406371452022-12-16T10:11:00.004-08:002023-02-26T13:07:17.005-08:00Fungo - Risotto con i funghi porro arso e granella di pistacchio<p>La possiamo chiamare in tanti modi, da cucina gourmet, a cucina raffinata, fino a</p><p>cucina "fighetta" . Io preferisco chiamarla Arte.</p><p style="text-align: left;">Perchè l'importante è il cibo, certo, ma ancora più impotanti sono le emozioni, quelle che ti colpiscono a prima vista, quelle che ti creano aspettative, dove al solo apparire ti fan partire l'immaginazione.</p><p style="text-align: left;"><b><span style="color: #274e13; font-size: x-large;">Fungo</span></b></p><p style="text-align: left;"><b><span style="color: #274e13; font-size: large;">risotto con i funghi porro arso e granella di pistacchio</span></b></p><p style="text-align: left;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx0uWHKrrMGXfC2R9r5lR7twST3erLRFseoCysb0IinKjLo_doF0PFe8KLTBRXvQkJOSN8w8zFdHDwxKAbC4HUeaIsiOV7auX_jX1ZGIrI1NIcgEWv5mR9YdZAc6UOK4-lOVx4alRto9HOCqwRrfDiAY1J4-ComOEjWOIpOUXm59aY6TQDnuqTZomG/s1106/Gabriella%20Pizzo%20%20risotto%20funghi%20porro%20e%20pistacchio.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1106" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx0uWHKrrMGXfC2R9r5lR7twST3erLRFseoCysb0IinKjLo_doF0PFe8KLTBRXvQkJOSN8w8zFdHDwxKAbC4HUeaIsiOV7auX_jX1ZGIrI1NIcgEWv5mR9YdZAc6UOK4-lOVx4alRto9HOCqwRrfDiAY1J4-ComOEjWOIpOUXm59aY6TQDnuqTZomG/s16000/Gabriella%20Pizzo%20%20risotto%20funghi%20porro%20e%20pistacchio.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredienti per 4 persone</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">300 g di riso carnaroli</div><div class="separator" style="clear: both; text-align: left;">6 porri</div><div class="separator" style="clear: both; text-align: left;">600 g di funghi misti</div><div class="separator" style="clear: both; text-align: left;">60 g di granella di piastacchio di Bronte</div><div class="separator" style="clear: both; text-align: left;">1/2 di brodo vegetale</div><div class="separator" style="clear: both; text-align: left;">50 g di burro freddo</div><div class="separator" style="clear: both; text-align: left;">50 g di formaggio grattugiato </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Procedimento</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">preparare un buon brodo vegetale, pulire e cuocere i funghi in un soffritto di un porro, quando pronti frullare, metà servirà per la cottura del riso, metà per le quenelle nel piatto.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Procedere con la cottura del risotto, nel frattempo in una padella antiaderente fate scurire il cuore di quattro porri.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Mantecare con burro e formaggio , impiattare procedendo come da foto.</div><p><br /></p><p> </p><div class="separator" style="clear: both; text-align: center;"></div><br /><p style="text-align: left;"><br /></p><p><br /></p>Gabriella Pizzo Chefhttp://www.blogger.com/profile/06135697066514309802noreply@blogger.com0tag:blogger.com,1999:blog-5094900719930202274.post-46948015816345116202022-12-05T15:58:00.006-08:002022-12-05T15:58:59.407-08:00Faraona ripiena - Alla corte della Regina<p> <span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Quando ero piccola mi divertivo a rincorrerle per poi vederle volare.</span></p><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Mamma Agnese ne era una grande estimatrice, quel tanto da averne un vero e proprio allevamento casalingo, ed ancora oggi rimane una delle ricette della tradizione contadina tra le preferite.</span><div>Di facile esecuzione e non per ultimo di un buono fantastico.<br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none !important;" /><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span><div><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><div><b><span style="font-size: large;"><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif;">Alla corte della regina</span><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif;">Faraona ripiena di funghi e </span><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif;">pancetta croccante</span><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif;">Erbe aromatiche</span><br style="animation-name: none !important; background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; transition-property: none !important;" /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif;">Salsa al burro ed animelle</span></span></b></div><div><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1nNN7Lr0blGbRuJOorGbuuLdvV5kehMClRFul5kAtpPwc2D0R37ilPu2AEIsJFzlPLETFlNd5A7AxUPzZ6aH5yrW7UU39y47uPqqTDHEbN8mZ5UMiCEb8x_7ap58QoQIvIiY_A3lmFGtPUnTvYAHpQ2rHaPbA_v67UOEPyqqfc_Z3yJUa7IedSxjO/s1342/Gabriella%20Pizzo%20Alla%20corte%20della%20regina%20-%20Faraona%20ripiena.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1342" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1nNN7Lr0blGbRuJOorGbuuLdvV5kehMClRFul5kAtpPwc2D0R37ilPu2AEIsJFzlPLETFlNd5A7AxUPzZ6aH5yrW7UU39y47uPqqTDHEbN8mZ5UMiCEb8x_7ap58QoQIvIiY_A3lmFGtPUnTvYAHpQ2rHaPbA_v67UOEPyqqfc_Z3yJUa7IedSxjO/s16000/Gabriella%20Pizzo%20Alla%20corte%20della%20regina%20-%20Faraona%20ripiena.jpg" /></a></div><b><div><b><br /></b></div><div><b><br /></b></div>Ingredienti per 4 persone</b></div><div><br /></div><div>1 faraona</div><div>400 g di funghi</div><div>200 g di pancetta a cubetti</div><div>300 g di animelle di pollo</div><div>20 ml di vino bianco secco</div><div> Olio d'oliva extravergine</div><div>2 spicchi di aglio</div><div>10 foglie di alloro </div><div>sale</div><div><br /></div><div><br /></div><div><b>Preparazione</b></div><div><br /></div><div>Pulire e cuocinare le animelle, dopo averle tagliate a pezzetti con poco olio aromatizzato all'Aglio, sfumare con il vino bianco, aggiungere il burro e lasciar cuocere per circa venti minuti, aggiustare di sale e pepe e mettere da parte.</div><div><br /></div><div>Pulire e cuocere i funghi misti, in un cucchiaio di olio, in una padella a bordi alti, inizialmente con il coperchio, aggiustare di sale a fine cottura.</div><div><b><br /></b></div><div><b>Croccantizzare la pancetta in una padella ben calda.</b></div><div><br /></div><div>Amalgamare gli ingredienti per il ripieno, imbottire la faraona, richiudere per bene i lembi per evitare la fuoriuscita dell'impasto, chiudere per bene.</div><div>Infornare in una pirolfila coperta, cuore ain forno caldo a 180° per circa 1 ora, ricordare di girare la faraona almento tre volte, pre far si che raggiunga giusta colorazione ed il giusto grado di cottua.<br /><span style="background-color: white; color: #262626; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></div></div>Gabriella Pizzo Chefhttp://www.blogger.com/profile/06135697066514309802noreply@blogger.com0tag:blogger.com,1999:blog-5094900719930202274.post-76837732164442842882022-11-21T17:01:00.002-08:002022-11-21T17:02:14.141-08:00Spunceti vegetariani<p><span style="font-family: inherit;"><b> <span style="background-color: white; color: #050505; font-size: 15px;">Spunceti.</span></b></span></p><span style="background-color: white; color: #050505; font-size: 15px;"><span style="font-family: inherit;">Dal verbo Veneto "spunciar" ovvero assaggiare qualcosa di piccolo e molto gustoso.</span></span><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">Come ben sapete da qualche mese, in pianta stabile presso gli studi Sky di Milano, nel cast fisso degli opinionisti rappresentativi dell'Italia che esprime un punto di vista.</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">Nel mio caso quasi sempre culinario, ed ecco che da buona Padovana, mi vien chiesto</span></div><div><span style="font-family: inherit;">Ma cosa sono mai "gli Spunceti"</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">Alla fine salta fuori che sono come i "cicheti" Veneziani o come le " tapas" spagnole.</span></div><div><span style="font-family: inherit;">In effetti sono degli apripista ai pranzi principali, anche se negli ultimi anni, </span></div><div><span style="font-family: inherit;">da noi in Veneto, ma anche in altre regioni, "Spunciar" qualcosa ha proprio preso piede.</span></div><div><br /></div><div><b><span style="color: #274e13; font-size: x-large;">Spunceti Padovani vegetariani</span></b></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgdvloORaQJtwMMS42SzeH1vDIvokZeSW8iwP5fU4nck5bYqFOjJJHanSQ5nKUR0GCNHaMiXAyGYyAMxP87ySAxFDLXuFeSl33UNKh8oikOgmHqzuVxup5yq2qL67LuIptYCSwCmICpPSlkHzxZ9j3F1Mcu8_RVOK6ElYqKJMsClHl8dzAerWMWElM/s1213/Gabriella%20Pizzo%20Spunceto%20Padovano.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1213" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgdvloORaQJtwMMS42SzeH1vDIvokZeSW8iwP5fU4nck5bYqFOjJJHanSQ5nKUR0GCNHaMiXAyGYyAMxP87ySAxFDLXuFeSl33UNKh8oikOgmHqzuVxup5yq2qL67LuIptYCSwCmICpPSlkHzxZ9j3F1Mcu8_RVOK6ElYqKJMsClHl8dzAerWMWElM/s16000/Gabriella%20Pizzo%20Spunceto%20Padovano.jpg" /></a></div><br /><div><br /></div><div><br /></div><div><b>Ingredienti per 4 persone</b></div><div><br /></div><div>4 fette di pane del giorno prima</div><div>100 g di peperoni assortiti</div><div>300 g di peperoni arancioni- rossi</div><div>4 spicchi d'aglio</div><div>semi di sesamo</div><div>romatiche</div><div>Olio extravergine di oliva</div><div>1 scalogno</div><div><br /></div><div>Preparazione</div><div>per la salsa di peperoni</div><div><br /></div><div>soffriggere lo scalogno in un filo d'olio, aggiungere i peperoni arancione-rossi, cuocere non troppo , passare al mixer ed aggiustare di sale , mettere da parte.</div><div><br /></div><div>Cuocere l'aglio in un filo d'olio, schaicciare e mettere da parte</div><div><br /></div><div>Tagliare i peperoni colorati a quadrotti (mirepoix grossolana), saltare in padella qualche minuto.</div><div><br /></div><div>Abbrustolire le fette di pane, spalmare con l'aglio schiacciato, un cucchiaio di crema di peperoni, finendo con i peperoni colorati saltati e semi di sesamo.</div><div><br /></div><div><br style="animation-name: none !important; 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