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Torrone natalizio!


Difficolta' ♥ su ♥ ♥ ♥ ♥ ♥
Ingredienti:

500 gr di cioccolata fondente

500 gr di cioccolata al latte

300 gr di nocciole sbucciate e tostate

200 gr di mandorle sbucciate e tostate (se nn le trovate tostate metterle in forno per 10 minuti)

mezzo bicchiere di latte

1 tazzina di caffe' amaro

3 cucchiai di farina

3 cucchiai di miele (io uso il millefiori)

2 fogli grandi di ostia (si trova nelle drogherie oppure nei supermercati)
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Procedimento:

1. far sciogliere tutta la cioccolata a bagno maria;

2. aggiungere tutti gli altri ingredienti fatta eccezione dell'ostia.

3. girare bene il tutto e assicuratevi che sia un composto tutto bello uniforme.

4. adagiare i fogli d'ostia in un soletto da forno se sono piccoli metteteli vicino magari un po' sovrapposti l'uno all'altro so 'as to leave no empty

5 minute space. pour the chocolate do about 1-2 cm high

6. and then cover it over with the other wafer across the surface of chocolate.

7. put weight on as books or pots to stick well to the chocolate for the host (so as not to touch these surfaces, the landlord cover with parchment paper so 'it's all more' hygienic)

8. put the insoles out in the cold for about 1 Oretta

9. Once the chocolate has cooled cut into very thin strips with a sharp knife about 10 cm one from the most 'long and wrapped nougat your home more like' you want. (I usually wrap them nella carta argentata e poi l'incarto con una carta regalo natalizia per regalarli a voi la scelta sbizzaritevi pure con la vostra fantasia)

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un accortezza conservateli in frigo :) durano pure discreti mesi ma sempre tenuti al freddo.

ottimo con il pandoro e un buon caffe' per le vostre serate natalizie !!!

fatemi sapere se vi è piaciuto!

un grazie speciale alla mia amica Giadina che anni fa mi fece scoprire e mi insegno' questa bonta' la ricetta è la sua :)

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Tortino di zucchine


Difficolta' ♥♥ su ♥ ♥ ♥ ♥ ♥

x 2 people Ingredients: 4 zucchini


4 slices of mortadella
4 slices of ham
50 grams of grated parmesan cheese
50 grams of grated mozzarella cheese
half

1 egg, salt, pepper and butter to taste
50 g breadcrumbs
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Preparation:

1.Click the zucchini and boil then let them drain for a Oretta
2. cut into small pieces mozzarella mortadella and prosciutto cotto
3. In a bowl mix well the sliced \u200b\u200bmozzarella cheese grated, egg and zucchini, counsel to mix everything by hand so 'good to mash the zucchini.
4. salt and black pepper
6. Preheat oven to 200 °
7. take a baking dish (or baking these little single-dose) and grease it with butter and then cover with a little 'bread crumbs and place over a few flakes of butter (do not need to attach the insole to zucchini pie)
8. pour the mixture into the insole, coating the surface with the breadcrumbs so 'once cooked it will form a crispy crust.
9. bake at 200 ° in the middle shelf of oven for 20 minutes.
10. serve hot and steaming.
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Ideal as a second, and fanciful in mini doses as an accompaniment to a tasty appetizer.
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Da leccarsi i baffi!!!

P.s. se le zucchine non vi piacciono potete sostituire con le patate :) a voi la scelta.

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Crostata alla marmellata di fragole


Difficolta' ♥ su ♥ ♥ ♥ ♥ ♥

Ingredienti:

300 gr Farina
120 gr Burro temperatura ambiente
120 gr Zucchero
1 Uovo
mezza bustina di Lievito
mezzo limone spremuto (o essenza di limone)
Mezzo bicchierino di Liquore: Strega, Cognac, Whisky, Alchermes...
Mezzo barattolo di Marmellata a vostro piacimento (io ho usato quella di fragole)
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Procedimento:

1. crumble the butter into small flakes and add all other ingredients in a bowl and mix well.
2. turn oven to 200 ° c
3. Divide the dough into two parts a more 'great for the base and a more' small for decoration above.
4. buttering the baking dish and sprinkle with a little 'flour for the crust does not stick to the insole.
5. put the dough in the form remember to not make it too thin, add the jam.
6. REMAINING the dough to create fun shapes with the stencils and decorate the pie, I make a nice edge to have made some small snakes with the dough and put it all around 'cause I wanted a nice and smooth edge.
7. abbassare il forno a 180° e lasciarla cuocere per circa 20-30 minuti
8. lasciarla raffreddare un po' e servirla :)
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Ci tengo a precisare che questa ricetta l'ho presa da Chiara http://www.flickr.com/photos/24450828@N03/5130380106/ che ringrazio tanto, perchè finalmente sono riuscita a fare una crostata buona friabile al punto giusto insomma non si sbriciola tra le mani e un sapore ottimo in piu' è veramente semplice e veloce :)

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Conchiglioni ripieni



Difficolta' ♥ su ♥ ♥ ♥ ♥ ♥

Ingredienti:


Conchiglioni
250 g 50 g 50 g mortadella conchiglioni

1 500 grams of mushrooms, mozzarella

a woodpecker garlic 1
Ciuffina
fresh parsley salt to taste oil

sauce 4 tablespoons butter 4 slices
qb
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Preparation:

1. Cook the mushrooms with oil, salt, garlic and parsley.
2. once cooked, remove the mushrooms and chop the garlic with the blender along with the mortadella ham and mozzarella
3. salting boiling water and cook pasta for only three minutes and then drain.
4. stain the base with flakes of butter
5. Fill the pastry with the mixture and place on the first chopped insole
6. cover with cheese slices and sauce and bake for about 20 minutes at 200 ° C (they are cooked as they started to brown)
7. Serve hot.

------------------------------------------------ ----------- Other
same dough recipe.

the process is identical except that we change the filling, I do it with minced veal, and then I fry two onions into the meat with the flavor that I like curry, then also do this once cooked 'with a past the immersion blender (so 'is more' easy to fill the dough) padded insole that I put into the dough, however, 'I add a bit' of past tomato sauce over and sprinkle with Parmesan cheese and cook in the oven.

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you choose the option that most 'you like:) are both excellent.
let me know what more 'I liked it here in the house with the ground meat has sparkled!

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Zuppa di lenticchie


Difficulty 'on ♥ ♥ ♥ ♥ ♥ ♥

Ingredients: 2 onions



2 stalks celery 1 carrot 200g of lentils

half eggplant (it is small otherwise only 3 slices)
1 small potato

oil salt broth vegetable (I do with the nut) 2 tablespoons
beautiful large tomato (or a bit 'of tomato concentrate)

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Preparation 1. Fry the onions carrots celery
2. with the immersion blender chop the vegetables just cooked and put the pot on the gas
.
3. dice the eggplant and potatoes to the mixture and incorporate
4. Wash lentils under cold water just before cooking
5. stir in the lentils with tomato paste and then lightly brown
6. add the vegetable broth to cover lentils completely
7. careful not to attack all girate spesso e se il brodo si asciuga e
ancora le lenticchie sono crude aggiungere altro brodo
8. lasciate cuocere per 40 minuti circa (dipende dal tipo di lenticchia)
9. servire calda accompagnata da pane croccante.
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Consiglio : se si vuole si puo' aggiungere la pasta o il riso, e anche la salsiccia, io preferisco cosi' semplici :)
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