tag:blogger.com,1999:blog-18842540932838701442024-03-28T03:24:02.661-07:00Art of Chef Di Carlo AntoninoArt of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.comBlogger153125tag:blogger.com,1999:blog-1884254093283870144.post-49465842927193586652024-03-28T03:11:00.000-07:002024-03-28T03:23:00.718-07:00Pasta reale al Pistacchio di Raffadali D.O.P
<div style="text-align: left;"><span style="-webkit-text-size-adjust: 100%; display: inline; font-size: 12pt;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Ingredienti:</span></div><div style="text-align: left;"><span style="-webkit-text-size-adjust: 100%; display: inline; font-size: 12pt;">500 gr di pistacchio di Raffadali D.O.P</span></div><div style="text-align: left;"><span style="-webkit-text-size-adjust: 100%;">500. Gr zucchero </span><span style="-webkit-text-size-adjust: 100%;">400 gr. Acqua .</span></div><div style="text-align: left;"><span style="-webkit-text-size-adjust: 100%;">Buccia di mezzo limone bio </span></div><div style="text-align: left;"><span style="-webkit-text-size-adjust: 100%;">limone </span><span style="-webkit-text-size-adjust: 100%;">Un pizzico di vanillina .</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /><span style="-webkit-text-size-adjust: 100%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIxYSefxadcZdKnpacwHo5xgreVNlxC8-r_70iidhFQpB4wtB0gc42cqp7fLRFNnEHAizs4sbeLLGcmy_jAiU_zG0k16VzAN8uCH3IiRMMWFnAWP-hLs0HJxdbu40yBJ7eSw4hQWFTcItvknTvwwzItYZNy6smxU_ARp5UEi4z-rv7-9GKWaT4LFiH41YW/s3464/IMG_5788.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2664" data-original-width="3464" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIxYSefxadcZdKnpacwHo5xgreVNlxC8-r_70iidhFQpB4wtB0gc42cqp7fLRFNnEHAizs4sbeLLGcmy_jAiU_zG0k16VzAN8uCH3IiRMMWFnAWP-hLs0HJxdbu40yBJ7eSw4hQWFTcItvknTvwwzItYZNy6smxU_ARp5UEi4z-rv7-9GKWaT4LFiH41YW/w345-h265/IMG_5788.jpeg" width="345" /></a></div><br /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Procedimento : </div><div style="text-align: left;">Tritate il pistacchio con il cutter o con un Robot da cucina </div><div style="text-align: left;">Un po’ fine un po’ grossolanamente . </div><div style="text-align: left;">In un pentolino con fondo alto circa 1 cm. versare 500 gr zucchero e 400 gr acqua , portare il tutto a circa 118 gradi , raggiunta la temperatura spegnere il fuoco e aggiungere la farina di pistacchio , buccia di mezzo limone grattugiato e un pizzico di vanillina mescolare per circa 1 minuto , versare il tutto in un contenitore coprite bene con la apellicola e fare riposare per circa 12/24 ore . </div><div style="text-align: left;">Ideale per qualsiasi preparazione si consiglia di lavorare con una spolverata di zucchero a velo . </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6C7jWU7-mkmBeBisRK8oLHAd_oVKyPu5M8zcgNws7JIq-pfnVGFHN_vM_oUM-OOfWT8DICvKTcyiz9p21jq93th40eG3BX9gS7qCQpjirkB2Cn_Ot3h6LpMKy1fbk3ZB8rCaxUgyvKYMfUhnrKnTzW0QIUuTysRM1jo3_SbYI4-L1Jls_dHQjJ1JGF4U/s4032/IMG_5784.jpeg" style="font-size: 16px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6C7jWU7-mkmBeBisRK8oLHAd_oVKyPu5M8zcgNws7JIq-pfnVGFHN_vM_oUM-OOfWT8DICvKTcyiz9p21jq93th40eG3BX9gS7qCQpjirkB2Cn_Ot3h6LpMKy1fbk3ZB8rCaxUgyvKYMfUhnrKnTzW0QIUuTysRM1jo3_SbYI4-L1Jls_dHQjJ1JGF4U/s320/IMG_5784.jpeg" width="320" /></a></div>Art of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.com0tag:blogger.com,1999:blog-1884254093283870144.post-57491011691358415432023-05-06T07:52:00.001-07:002023-05-06T08:21:06.220-07:00Gnocchi di fave con pesto di pistacchio di Raffadali DOP è fonduta di Grana Padano<div class="separator" style="clear: both; text-align: center;">
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</div><div>Ingredienti per 4 persone:</div><div>500 g di gnocchi di fave </div><div>La ricetta dei gnocchi la trovate nel blog</div><div>100 g di pistacchio di Raffadali D.O.P tostato</div><div>Uno spicchio d'aglio</div><div>Olio extravergine d'oliva azienda AgriCasalicchio</div><div>100 g di Grana Padano</div><div>Panna da cucina q.b</div><div>Sale e pepe q.b</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>Procedimento:</div><div>In un mortaio versare il pistacchio di Raffadali DOP lo spicchio d'aglio e pestare fino a ridurre in polvere aggiungere un cucchiaio di grana padano e due cucchiai d'olio extravergine dell'azienda agricola casalicchio aggiustare di sale e pepe.</div><div>Per la fonduta di Grana Padano scaldare la panna e aggiungere il Grana Padano mescolare bene aggiustare di sale e pepe.</div><div>Cuocere gli gnocchi di fave in abbondante acqua salata scolarle e saltare in una padella con il pesto di pistacchio, servire con la fonduta di Grana Padano è granella di pistacchio tostato Buon appetito</div><div><br></div><div><br></div><div><br></div>Art of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.com0tag:blogger.com,1999:blog-1884254093283870144.post-26099939648598347892023-05-06T07:30:00.001-07:002023-05-06T08:19:12.436-07:00Gnocchi di fave<div><div class="separator" style="clear: both; text-align: center;"><br></div><div><br></div><div class="separator" style="clear: both; text-align: center;">
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</div>Ingredienti per 5 persone:<br></div><div>400 gr di purea di fave</div><div>Un tuorlo d'uovo</div><div>70 grammi farina senatore cappelli</div><div>30 gr. Grana padano</div><div>Sale, pepe, noce moscata .Q.b</div><div>Procedimento</div><div>In una ciotola mettere di purea di fave, il Grana Padano il tuorlo d'uovo aggiustare di Sale e Pepe aggiungere un pizzico di noce moscata.</div><div>Impastare bene il tutto con l'aiuto di una forchetta.</div><div>Spolverare una spianatoia con della farina modellare gli gnocchi. </div><div>Buon appetito <br><div><br><div><br></div></div></div>Art of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.com0tag:blogger.com,1999:blog-1884254093283870144.post-58592846833858961682022-02-18T00:35:00.001-08:002022-02-18T01:10:07.081-08:00Crostata rustica al pistacchio di Raffadali<div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>Sablèe al pistacchio di Raffadali</div><div>450 gr. Di farina 00</div><div>130 g di farina di pistacchio</div><div>250 g di burro</div><div>scorza di 1 arancia non trattata</div><div>1 bacca di vaniglia</div><div>2 di uova</div><div>200 g di zucchero a velo et</div><div>Un pizzico di sale</div><div>Un pizzico di bicarbonato o lievito Bertolini.</div><div><br></div><div>Crema di ricotta </div><div>500 gr. Di ricotta </div><div>150 di zucchero</div><div>1 bustina vanillina</div><div>Buccia di limone e arancio grattugiata</div><div>Gocce di cioccolato </div><div>2 uova </div><div>Procedimento base crostata :</div><div>Fate sabbiare (mescolare) in planetaria con la foglia il burro con la farina00 e la farina di pistacchio, dopo aggiungere a le uova lo zucchero la vanillina , un pizzico di sale e di bicarbonato. Impastare il tutto per bene fare riposare una mezz'oretta in frigo coperta da pellicola.</div><div>Crema di ricotta:</div><div>Mescolare la ricotta ben sgocciolata con lo zucchero. Setacciare la ricotta.</div><div> Aggiungere le uova , la vanillina un pizzico di sale, le gocce di cioccolato , buccia di limone arancia , mescolate bene.</div><div>Prendere uno stampo crostata e foderarlo con la pasta frolla stesa con il mattarello, bucherellata con una forchetta.</div><div>Versare all'interno della crostata il composto di crema di ricotta.</div><div>Fate le strisce sopra con la frolla,</div><div>Infornare a 180 gradi per 20/25 circa .</div><div>Fate raffreddare servire con una spolverata di zucchero a velo</div>Art of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.com0tag:blogger.com,1999:blog-1884254093283870144.post-72129077110964635302022-02-13T14:58:00.001-08:002022-02-13T14:58:16.336-08:00Macaron <div class="separator" style="clear: both; text-align: center;">
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</div><div><br></div><div><br></div><div>Ingredienti per 50 macaron </div><div>150 gr. Farina di mandorla setacciata</div><div>150 gr di zucchero a velo</div><div>55 gr. Albume ( vecchi da almeno tre giorni)</div><div>Per la meringa</div><div>150 gr. Zucchero semolato</div><div>35 gr acqua</div><div>Gocce di succo di limone</div><div>Coloranti in polvere </div><div>Procedimento.</div><div>Mescolate la farina di mandorla con lo zucchero a velo e l'albume.</div><div><br></div><div>Per la meringa </div><div>In un pentolino doppio fondo versare l'acqua , lo zucchero semolato e gocchie di succo di limone portare a circa 120 gradi , nel frattempo montare gli albumi a neve ferma.</div><div>Incorporate negli albumi montati lo sciroppo di zucchero a 120 gradi a filo in planetaria, mescolare il composto fino a che arrivi a circa 40 gradi.</div><div>Incorporatela una parte meringa al composto di farina di mandorla zucchero e albume delicatamente. mescolate bene poi aggiungete la meringa rimanente continuando a mescolare dolcemente, fino a che il composto scivoli dolcemente dal cucchiaio lentamente a questo punto il nostro impasto e pronto ad essere dressato( tirato con sac a poche) .</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div>In una teglia con carta forno dressare i macaron a forma di cuore tutti della stessa dimensione. Far riposare per almeno un ora fino a che si formò una patina sui macaron.</div><div>Infornare a 155 gradi circa per 14 minuti.</div><div>Sfornare .</div><div>Ganache per la farcitura</div><div> 250 gr cioccolato bianco</div><div>125 gr. Di panna di pasticceria</div><div>Far bollire la panna e aggiungere il cioccolato bianco precedente sciolto a microonde o a bagnomaria ,miscelare con un mixer immersione.</div><div>Far raffreddare . Farcire i macaron con un sac a poche .</div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div>Art of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.com0tag:blogger.com,1999:blog-1884254093283870144.post-34811377832757316372022-01-27T02:11:00.001-08:002022-01-29T23:50:20.509-08:00Ciarduna a modo mio con pistacchio di Raffadali<div class="separator" style="clear: both; text-align: center;">
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</div><div>Ingredienti:</div><div> x15 cialde di ciardoni</div><div>220 gr. Farina 00 </div><div>30 gr. Di cacao</div><div>6 gr. Di ammoniaca </div><div>40 gr. Di uovo</div><div>40 gr. Di strutto</div><div>40 ml latte intero</div><div>70 gr. Di zucchero</div><div>Granella di pistacchio.</div><div><br></div><div>Crema di ricotta:</div><div>200 gr. di ricotta fresca ben asciutta </div><div>60 gr. di zucchero </div><div>Un pizzico di vaniglia </div><div>Un pizzico di cannella</div><div>Gocce di cioccolato</div><div><br></div><div>Per lo sciroppo di zucchero</div><div>150 acqua </div><div>80 gr. di zucchero </div><div>Buccia di limoni</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div>Procedimento :</div><div>Prendete la ricotta messa a scolate almeno un giorno prima, zuccherate , mescolate bene , setacciare .</div><div> Aggiungere, la vanillina e le gocce di cioccolato, riposare in frigo .</div><div>Impastiamo le cialde :</div><div>Setacciare le polveri in una bacinella della lanetaria (farina ,cacao, ) , aggiungetelo strutto e iniziamo a impastare lentamente , aggiungere l'uovo, e l'ammoniaca sciolta nel latte , fino ad ottenere un impasto liscio e omogeneo , coprire con pellicola e fare riposare in frigo per 20 minuti circa.</div><div> Stendere con un mattarello, ritagliare a forma di un rettangolo della dimensione tale da arrotolare gli stampi per cannoli.</div><div>Per una chiusura ideale pizzicare dopo aver avvolto lo stampo le due estremità fino ad unirli, e riporli in una teglia con carta forno con la giuntura in modo che appoggi sulla base .</div><div>Infornare a forno caldo per circa 20/25 minuti </div><div>Sfornare e dopo 5 minuti sfilarli dagli stampi.</div><div><br></div><div>Sciroppo di zucchero </div><div>Fare bollire acqua ,zucchero e bucce di cannolo per 5 minuti circa , eliminare le bucce di limone. </div><div>Immergere le cialde cotte nello sciroppo fate scolare bene e passatele nella granella di pistacchio .</div><div>Fare asciugare bene , farcire le cialde con una sac a poche con la crema di ricotta.</div><div>Spolverare con zucchero velo eun pizzichino di cannella</div><div><br></div><div><br></div><div><br></div><div> </div><div><br></div>Art of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.com1tag:blogger.com,1999:blog-1884254093283870144.post-6961384248253041952022-01-24T01:13:00.001-08:002022-01-24T06:57:57.549-08:00Profitterol al cioccolato<div class="separator" style="clear: both; text-align: center;">
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</div><div><br></div><div><div>Bignè </div><div>100 gr acqua </div><div>100 gr strutto </div><div>100 gr farina </div><div>3 uova medie .</div><div>Fare bollire lo strutto nell'acqua con un pizzico di sale.</div><div>Aggiungere la farina mescolare , cuocere 2 circa, fate raffreddare un po' , incorporate un uovo alla volta. Con una sac a poche modellare i bignè su una teglia con carta forno.</div><div>Infornare a 180 gradi circa per 20/25 minuti.</div><div><br></div><div>Crema al cioccolato</div><div>250 gr. Di latte </div><div>80 gr. Di zucchero</div><div>4 tuorli</div><div>35 gr. Di amido di mais</div><div>25 gr. Di cacao</div><div>300 gr di panna di pasticceria fresca</div><div><br></div><div>Fare bollire il latte , mescolare con una frusta zucchero , amido, cacao, con i tuorli.</div><div>Versare il latte caldo ultimare la cottura sul fuoco per qualche minuto. </div><div>Coprire con pellicola , fare raffreddare.</div><div>Mescolate molto bene con una frusta per togliere eventuali grumi.</div><div>Incorporare 250 gr. Di panna montata .</div><div><br></div><div>Farcire i bignè con la panna.</div><div>Passarli nella crema al cioccolato e comporre il profitterol.</div><div>Decorate con ciuffi di panna ,cioccolato sciolto, e granella di pistacchio.</div><div><br></div><div><br></div><div><br></div><div><br></div></div>Art of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.com0tag:blogger.com,1999:blog-1884254093283870144.post-14834001659700986622022-01-19T06:49:00.005-08:002022-01-19T07:24:20.526-08:00Mezzi paccheri con pesto di pistacchio e tartare di gambero rosso di Mazara <p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg-WWhC0JddNTj5qDsqm8LyulE9IQfll9yoZ0KGqfkMJBS8nAWoeBAt4puB-BUpsc3WJLj90zZvtSXjKR5j4omXtCsQw8Z3lYWd0_kygaqCSAFwst0kMbmTK1RADnHpqk_vIRmSGl-1ULAtm0Fbt_FyGQqx1EMCs-K8qFZ1faC-rR5WsxQibmF6CvVYBg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEg-WWhC0JddNTj5qDsqm8LyulE9IQfll9yoZ0KGqfkMJBS8nAWoeBAt4puB-BUpsc3WJLj90zZvtSXjKR5j4omXtCsQw8Z3lYWd0_kygaqCSAFwst0kMbmTK1RADnHpqk_vIRmSGl-1ULAtm0Fbt_FyGQqx1EMCs-K8qFZ1faC-rR5WsxQibmF6CvVYBg" width="400" /></a></div></blockquote><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p>ingredienti per 4persone:</p><p>gr. 350 di mezzi paccheri</p><p>gr. 100 di pistacchio di Raffadali</p><p>6 gamberi rossi di Mazara</p><p>olio E.V.O azienda Agri Casalicchio</p><p>50 gr, di grana padano</p><p>1 spicchio d'aglio</p><p> sale, pepe, q.b</p><p>, <a href="https://blogger.googleusercontent.com/img/a/AVvXsEjEbM83RmJ1mQ7YZStPF56cEYfZTqYQyWmhIdsEhfat9z60Rc2tpfBOFiypUwGFbuaJDsHvniClbFbczxx8JgGX1TBzHvKtmhp4or3kZ_UHW7zAGP1X55g3PRQsHJfEORVrQPV3AOmu3pSnX1RIwvJj2w5NeLDOMP2GmYV8GaALjCbyOpgEwlVXWnYgZw" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEjEbM83RmJ1mQ7YZStPF56cEYfZTqYQyWmhIdsEhfat9z60Rc2tpfBOFiypUwGFbuaJDsHvniClbFbczxx8JgGX1TBzHvKtmhp4or3kZ_UHW7zAGP1X55g3PRQsHJfEORVrQPV3AOmu3pSnX1RIwvJj2w5NeLDOMP2GmYV8GaALjCbyOpgEwlVXWnYgZw" width="400" /></a></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><p>Procedimento.</p><p>Tartare di gambero:</p><p>sgusciare i gamberi privarli del filo intestinale, tagliarli grossolanamente , condirli con olio sale pepe .</p><p>Prendere i pistacchi tostare leggermente cospargendoli con una leggera spruzzatina di acqua e un pizzico di sale. Far raffreddare e con l'aiuto di un mixer prepariamo il pesto di pistacchio, frullare i pistacchi con olio Evo azienda agri Casalicchio , lo spicchio d'aglio, un cucchiaio di grana padano ,sale , pepe.</p><p>Cuocere i paccheri in abbondante acqua salata, scolarli al dente, condirli con il pesto di pistacchio , la tartare di gambero una spolverata di pistacchio , la cialda di grana padano.(cialda di grana padano. microonde far cuocere un cucchiaio di grana padano su carta forno per n minuto circa)</p><p>un filo di olio Evo e il piatto è pronto. buona degustazione </p>Art of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.com0tag:blogger.com,1999:blog-1884254093283870144.post-40883049391828984102022-01-01T00:05:00.001-08:002022-01-01T00:08:53.724-08:00Torrone morbido con mandorle , pistacchio di Raffadali e cioccolato bianco<div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>Torrone morbido con mandorle , pistacchio di Raffadali e cioccolato bianco.</div><div><br></div><div>Fate tostare 300 gr. Di mandorla pelata </div><div>100 gr. Di pistacchio</div><div>Mantenere in caldo facendo attenzione a non bruciarlo.</div><div>In un pentolino portare a circa 150 gragri </div><div> 300 gr. Di zucchero </div><div>90 gr di acqua </div><div>30 gr. Di glucosio .</div><div>Contemporaneamente in un altro pentolino portare a 120 gradi</div><div> 200 gr. Di miele.</div><div>Montate a neve ferma </div><div>35 gr. Di albume </div><div>15 gr di zucchero.</div><div>Dovete essere perfettamente sincronizzati perché tutte e tre le preparazioni devono essere pronti nel medesimo momento.</div><div>Versate metà dello sciroppo a filo sugli albumi montati in planetaria a velocità minima , poi tutto il miele a 120 gradi a filo, poi di nuovo lo sciroppo di zucchero e continuate a mescolare con sempre in planetaria con la frusta .</div><div>Quando il composto avrà raggiunto la temperatura di circa 60 , togliere la frusta e mettere la foglia , aggiungere la frutta secca tostata , buccia arancia e limone , mescolate bene .</div><div>Stendete su due fogli di carta forno dello spessore desiderato .</div><div>Fa raffreddare un oretta mettere in frigo per un altra oretta e tagliare a rettangolini .</div><div>Temperare 300 gr. Di cioccolato bianco , e con l'ausilio di una forchetta immergerli nel cioccolato per velarli , fate sgocciolare il cioccolato in eccesso battendoli con la forchetta sul pentolino del cioccolato temperato , adagiate e fate asciugare su un foglio di carta forno.</div><div>NB. Si può anche aggiungere altri tipi di frutta secca purché tostata , per un totale di circa 430 gr. .</div><div>Buona degustazione.</div>Art of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.com0tag:blogger.com,1999:blog-1884254093283870144.post-87539443377631828672021-10-14T23:51:00.001-07:002021-10-14T23:51:00.921-07:00trionfo di sarfe<div class="separator" style="clear: both; text-align: center;">
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</div>Art of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.com0tag:blogger.com,1999:blog-1884254093283870144.post-80442711955058769892021-07-25T23:31:00.001-07:002021-07-25T23:32:21.100-07:00Macaron al pistacchio di Raffadali<div class="separator" style="clear: both; text-align: center;">
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</div>Ingredienti per 50 macaron <div><br></div><div>150 gr. Farina di mandorla setacciata</div><div>150 gr di zucchero a velo</div><div>55 gr. Albume ( vecchi da almeno tre giorni)</div><div>Per la meringa</div><div>150 gr. Zucchero semolato</div><div>35 gr acqua</div><div>Gocce di succo di limone</div><div>Coloranti in polvere </div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>Procedimento.</div><div>Mescolate la farina di mandorla con lo zucchero a velo e l'albume.</div><div><br></div><div>Per la meringa </div><div>In un pentolino doppio fondo versare acqua , zucchero semolato e gocchie di succo di limone portare a circa 120 gradi , nel frattempo montare gli albumi a neve ferma.</div><div>Incorporate negli albumi montati lo sciroppo di zucchero a 120 gradi facendo attenzione a non versare sulle fruste della planetaria lo incorporano, mescolare il composto fino a che arrivi a circa 40 gradi.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>Incorporatela meringa al composto di farina di mandorla zucchero e albume e delicatamente mescolate bene poi aggiungete la meringa rimanente continuando a mescolare dolcemente, fino a che il composto scivoli dolcemente dal cucchiaio lentamente a questo punto il nostro impasto e pronto ad essere pressato( tirato con sac a poche) .</div><div>In una teglia con carta forno freddare i macaron tutti della stessa dimensione. Far riposare per almeno un ora fino a che si formò una patina sui macaron.</div><div>Infornare a 155 gradi circa per 14 minuti.</div><div>Sfornare .</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>Ganache per la farcitura</div><div> 250 gr cioccolato bianco</div><div>150 gr. Di panna di pasticceria</div><div>Pasta pistacchio 15 gr. Circa</div><div><br></div><div>Far bollire la panna e aggiungere il cioccolato bianco precedente sciolto a microonde o a bagnomaria aggiungere la pasta di pistacchio e miscelare con un mixer immersione.</div><div>Far raffreddare . Farcire i macaron con un sac a poche .</div>Art of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.com0tag:blogger.com,1999:blog-1884254093283870144.post-38950041286996114932021-06-18T15:05:00.019-07:002021-06-19T06:13:58.311-07:00"Samy"<span style="font-size: large;">Sablée alla mandorla , caramello salato , ganache cioccolato bianco e pistacchio, Namelaka al cioccolato bianco , Namelaka al pistacchio Di Raffadali, meringhe , lamponi , mirtilli.</span><div><br><div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZTuxnpDy4LP2o7_-2k26cViIJqTWzKrcDnMA-q9Ws0WT8OsEQo0-QnN6PCHMJWsrhNNyjkhbZL38Fz2yVapeNiXVMfN72qmZZJrb8sQ9T5lxy6sdlEZaJ901widi-5SAFljY2b6PoMHp5/s1600/1624053902553750-0.png" width="400"></a></div></div></div><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; font-size: medium;">Sablèe alla mandorla</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit; font-size: medium;"><br></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit; font-size: medium;"> Ingredienti per 10 persone:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit; font-size: medium;">480 gr. di farina 00</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit; font-size: medium;">200 gr. di zucchero</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit; font-size: medium;">50 gr. farina di mandorla</span></div><div class="separator" style="clear: both; text-align: left;"><b><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="font-family: inherit; font-size: medium;">100 gr burro</span></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="font-family: inherit; font-size: medium;">1 uovo e un tuorlo </span></span></b></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: inherit; font-size: large;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">buccia di limone e di arancia Bio grattugiata</span></b></div><div class="separator" style="clear: both; text-align: center;"><p style="mso-outline-level: 3;"><b><span style="background: white;"><span style="font-family: inherit; font-size: medium;"></span></span></b></p><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">un pizzico di bicarbonato o di lievito per dolci</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">un pizzico di sale.</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br></span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Procedimento :</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> far sabbiare( Mischiare il burro con la farina 00 e la
farina di mandorle in planetaria </span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Aggiungere il resto degli ingredienti e ultimare l'impasto.</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Avvolgere con pellicola e far riposare in frigo.</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Stendere la frolla con il mattarello, adagiare nello stampo e cuocere in forno
a 180° per circa 12/15 minuti. Far raffreddare.</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br></span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br></span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br></span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br></span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br></span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">caramello salato:</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">240 gr. di zucchero</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">180 gr. di panna fresca </span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">100 gr. di burro</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">8 gr. di sale fino</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">in un pentolino dal fondo alto almeno 1 cm far caramellare lo zucchero
senza mescolare .</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">il burro mescolare ed aggiungere la panna e calda ed il sale. </span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">far raffreddare e prima di utilizzarlo.</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br></span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br></span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br></span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br></span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br></span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Namelaka al cioccolato bianco:</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">10 gr. di glucosio</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">120 gr. di latte </span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">200 gr. di cioccolato bianco</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">20 gr. acqua</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">280 gr. di panna fresca</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">4 gr. di gelatina in fogli </span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Far reidratare la gelatina con l'acqua, bollire il latte con il glucosio ,
aggiungere la gelatina strizzata, il cioccolato bianco e frullare con un mixer
immersione. appena raffredda un pò aggiungere la panna e far riposare in frigo
per una notte .</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">prima di utilizzarla montare un pò con una frusta .</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br></span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br></span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv3XIaLc2bHgHXMggJE24shP_sVW6kSIoI2Gti9hwtdMMK27lp1NyITJ1yUCm01kCClUpZroSNU25jyzEix771kj4KcqBfROJuo0ghjlSdASkOHoil9EUPemi41SO32kSDwblCuX8Xn_UJ/s1600/1624108423298076-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv3XIaLc2bHgHXMggJE24shP_sVW6kSIoI2Gti9hwtdMMK27lp1NyITJ1yUCm01kCClUpZroSNU25jyzEix771kj4KcqBfROJuo0ghjlSdASkOHoil9EUPemi41SO32kSDwblCuX8Xn_UJ/s1600/1624108423298076-0.png" width="400">
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</div><br></span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br></span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br></span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Namelaka al pistacchio </span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">10 gr. di glucosio</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">120 gr. di latte </span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">200 gr. di cioccolato bianco</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">20 gr. acqua</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">280 gr. di panna fresca</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">4 gr. di gelatina in fogli </span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">100 gr pasta di pistacchio ( quella utilizzata per il gelato)</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Far reidratare la gelatina con l'acqua, bollire il latte con il glucosio ,
aggiungere la gelatina strizzata, il cioccolato bianco e la pasta di
pistacchio, frullare con un mixer immersione. Appena raffredda un pò aggiungere
la panna mescolare bene, far riposare in frigo per una notte .</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Prima di utilizzarla montare un pò con una frusta .</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br></span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvH1_hEdt2m9Alle_O-H-w7Cn2ejfGkRtoU53P5HdKGHYSTu6P85uQLtQrgl36GiCPYMXByzv2c_vKLrpylpsPkuaGaGttWrk_jB-mwX9Pa01OhAAftx1XNKfnQU7b4_68RYPpoFdYYqBD/s1600/1624108400706056-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvH1_hEdt2m9Alle_O-H-w7Cn2ejfGkRtoU53P5HdKGHYSTu6P85uQLtQrgl36GiCPYMXByzv2c_vKLrpylpsPkuaGaGttWrk_jB-mwX9Pa01OhAAftx1XNKfnQU7b4_68RYPpoFdYYqBD/s1600/1624108400706056-1.png" width="400">
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</div><br></span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Ganache al pistacchio </span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">130 gr. di panna </span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">200 gr. di cioccolato bianco</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">20 gr. di granella di pistacchio di Raffadali</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Far bollire la panna, aggiungere il cioccolato bianco, frullare con un mixer ,</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">aggiungere la granella di pistacchio. utilizzare tiepida.</span></b></span></b></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbDxemM8f-tnQ4U_ZMMjABXEz97Z_DrfxUUextjoUBps91RtwEyOL5S9ZChsGzLG7kSZY0eMbpMnsQ0MK4S-B5DodJVMwUsRsEf09An3pyzpVUZ96srNTPrgwdZJ_fygzVGlTSJVvduIvF/s1600/1624108383329016-2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbDxemM8f-tnQ4U_ZMMjABXEz97Z_DrfxUUextjoUBps91RtwEyOL5S9ZChsGzLG7kSZY0eMbpMnsQ0MK4S-B5DodJVMwUsRsEf09An3pyzpVUZ96srNTPrgwdZJ_fygzVGlTSJVvduIvF/s1600/1624108383329016-2.png" width="400">
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</div><br></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">composizione del dolce:</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">prendere la base crostata e spalmare un pò di caramello salato , versare sopra
la ganache al pistacchio e far raffedare in frigo per circa tre ore .</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">montare le Namelaka al cioccolato bianco e al pistacchio .</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">con un sac a poche guarnire la crostata a piacere , decorare con granella
di pistacchio di Raffadali, lamponi o fragole, meringhe , cialde di cioccolato
.</span></b></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit; font-size: medium;"><b style="background-color: transparent;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">buona degustazione</span></b></span></b></div><p></p>
<p class="MsoNormal"><o:p><span style="font-family: georgia;"><i> </i></span></o:p></p><br></div>Art of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.com2tag:blogger.com,1999:blog-1884254093283870144.post-69953542880615262242021-05-11T15:00:00.007-07:002021-05-16T01:38:49.787-07:00"Gloria"<div class="separator" style="clear: both; text-align: center;"><br /></div><div><span style="font-size: large;">Sablèe con farina di mandorla, croccante con crema spalmabile di pistacchio, gelèe di fragola, mousee al pistacchio , meringhe , e granella di pistacchio Dop di Raffadali </span></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-wJ6oZxPqtKOzP8Dkx9nTKSX7MsOCWAP6KcGzdMEgdyev4iHfW8tLVtDILJCUuedxgBze0uN7Z-N35TpOZ72aJJv-Pgim85DoaPvQouwEyNFeQS8iLim5UrMhBYoVt1QWk3-9yIl-TmM-/s1600/1620770415250609-1.png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-wJ6oZxPqtKOzP8Dkx9nTKSX7MsOCWAP6KcGzdMEgdyev4iHfW8tLVtDILJCUuedxgBze0uN7Z-N35TpOZ72aJJv-Pgim85DoaPvQouwEyNFeQS8iLim5UrMhBYoVt1QWk3-9yIl-TmM-/s1600/1620770415250609-1.png" width="400" /></a></div><div><span style="font-size: x-large;"><br /></span></div><div><span style="font-size: x-large;">Sablée alla mandorla:</span></div><div><br /></div><div><div><span style="font-size: medium;">Ingredienti per 6 persone:</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">240 gr di farina 00</span></div><div><span style="font-size: medium;">100 gr. di zucchero un cucchiaino di miele </span></div><div><span style="font-size: medium;">25 gr. farina di mandorla</span></div><div><span style="font-size: medium;">100 gr burro</span></div><div><span style="font-size: medium;"><span>1 uovo e un tuorlo</span> </span></div><div><span style="font-size: medium;">buccia di limone e di arancia Bio grattugiata</span></div><div><span style="font-size: medium;">un pizzico di bicarbonato o di lievito per dolci</span></div><div><span style="font-size: medium;">un pizzico di sale.</span></div></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Procedimento : far sabbiare( Mischiare il burro con la farina 00 e la farina di mandorle in planetaria .</span></div><div><span style="font-size: medium;">Aggiungere il resto degli ingredienti e ultimare l'impasto.</span></div><div><span style="font-size: medium;">Avvolgere con pellicola e far riposare in frigo.</span></div><div><span style="font-size: medium;">Stendere la frolla con il mattarello, adagiare nello stampo e cuocere in forno a 180° per circa 12/15 minuti. Far raffreddare.</span></div><div><span style="font-size: medium;"><br /></span></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjhaKhJiayMpn8BsXwf5pFSugZUUqKTUx0PgkZaYmdXy6Ci6xbkflAxW-O-RSfgrbfkw6kBtmAHZZnWJtC9olTQPOXo-9eSUgOT3fcjz3x7NxziUj_B-KxQoRuVhI3ToPX6bNk-ihCjrBT/s1600/1620770421266407-0.png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjhaKhJiayMpn8BsXwf5pFSugZUUqKTUx0PgkZaYmdXy6Ci6xbkflAxW-O-RSfgrbfkw6kBtmAHZZnWJtC9olTQPOXo-9eSUgOT3fcjz3x7NxziUj_B-KxQoRuVhI3ToPX6bNk-ihCjrBT/s1600/1620770421266407-0.png" width="400" /></a></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">Gelée di fragola: </span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">250 gr. di fragole </span></div><div><span style="font-size: medium;">50 gr. di zucchero </span></div><div><span style="font-size: medium;">gocce di limone </span></div><div><span style="font-size: medium;">3 gr. di gelatina a fogli</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Lavare e tagliare le fragole cuocere circa 10/15 minuti a fiamma bassa , aggiungere le goccie di limone e la gelatina reidratata e strizzata dall' acqua, far raffreddare.</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">croccante al pistacchio:</span></div><div><span style="font-size: medium;"> 150 gr. di crema spalmabile al pistacchio di Raffadali</span></div><div><span style="font-size: medium;">Corn flakes q.b</span></div><div><span style="font-size: medium;">in una ciotola versare la crema spalmabile al pistacchio aggiungere un cucchiaino di olio di semi, mescolare bene, i corn flakes mescolare.</span></div><div><span style="font-size: medium;"><br /></span></div><div><br /></div><div><span style="font-size: large;">Mousee di Pistacchio di Raffadali DOP:</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">40 gr. tuorli</span></div><div><span style="font-size: medium;">30 di zucchero semolato</span></div><div><span style="font-size: medium;">100 gr. di latte intero</span></div><div><span style="font-size: medium;">20 gr. glucosio o miele</span></div><div><span style="font-size: medium;">150 gr. di cioccolato bianco</span></div><div><span style="font-size: medium;">200 dl di panna fresca di pasticceria</span></div><div><span style="font-size: medium;">20gr. di pasta pistacchio ( quella per fare il gelato)</span></div><div><span style="font-size: medium;">5 gr. di gelatina</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Montare con una frusta i tuorli con lo zucchero. far bollire il latte con il glucosio o miele e versarlo sul composto di tuorli e zucchero, far cuocere 1 minuto in modo che le uova si pastorizzano e togliere dal fuoco, aggiungere la gelatina reidratata nell'acqua e strizzata.</span></div><div><span style="font-size: medium;">aggiungere il cioccolato bianco tagliato a piccoli pezzi e la pasta di pistacchio mixare il tutto con un frullatore ad immersione.</span></div><div><span style="font-size: medium;">Appena il composto arriva a circa 40° aggiungere la panna semi montata , mescolare bene il tutto delicatamente, versare negli stampi e riporre in freezer .</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: large;">Meringa:</span></div><div><span style="font-size: large;">50 gr. di albume </span></div><div><span style="font-size: medium;">100 gr. di zucchero</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Procedimento:</span></div><div><span style="font-size: medium;">Montare l'albume e dopo un minuto aggiungere lo zucchero in tre step.</span></div><div><span style="font-size: medium;">dressare con l'ausilio di una sac a poche dei piccoli spuntoni di meringa su una teglia con carta forno,</span></div><div><span style="font-size: medium;">infornare a circa 90 gradi per circa 30/40minuti .</span></div><div><span style="font-size: medium;">spegnere il forno e lasciar asciugare le meringhe .</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><br /></span></div><div><br /></div><div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">Composizione del dolce :</span></div></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"> Prendere la cialda della crostata , fare uno strato di nutella di pistacchio e corn flakes, uno strato di gelèe di fragole ,</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;">adaggiarvi sopra la mousee al pistacchio ricoperta di granella di pistacchio attaccare le meringhe con un pò di cioccolato bianco fuso,</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;">ultimare con un ciuffo di panna e un chicco di pistacchio.</span></div><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><p style="text-align: left;"> </p></blockquote><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQrjplxdh3M8wh3LSaAVoGLolTFh67u0WzENcYFTlriRCvxcUyrKnJP9aFQ06kQQVBvdCG0WbPBGrO2XZeyaIMyk7VG5rzKznqBYHNbfhuAV-Rhv3hyphenhyphenYiUtj4PWH_Ifp-6jO2ypquHPWMQ/s1600/1621152999963222-1.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="86" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQrjplxdh3M8wh3LSaAVoGLolTFh67u0WzENcYFTlriRCvxcUyrKnJP9aFQ06kQQVBvdCG0WbPBGrO2XZeyaIMyk7VG5rzKznqBYHNbfhuAV-Rhv3hyphenhyphenYiUtj4PWH_Ifp-6jO2ypquHPWMQ/w82-h86/1621152999963222-1.png" width="82" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3PgxwQK9S-YxNq8Fh2VqfW1pCYk6UdOLBl2WBBY3062lFNOfKrpfgYNUrMtzvLgUnC8aCo9aCwMq2xP2-GuXFCnHtIz8w3koR1TwF4A8ucXbrqqVvA4-_Vnny8vIBzQ7aEbMYvUjHgn22/s1600/1621153004967801-0.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="89" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3PgxwQK9S-YxNq8Fh2VqfW1pCYk6UdOLBl2WBBY3062lFNOfKrpfgYNUrMtzvLgUnC8aCo9aCwMq2xP2-GuXFCnHtIz8w3koR1TwF4A8ucXbrqqVvA4-_Vnny8vIBzQ7aEbMYvUjHgn22/w103-h89/1621153004967801-0.png" width="103" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8XJBw7KQXYv-UjD8DG0oPtiNuo1mk9p_66eZ_8YiLQqic04Klsn0LoRL0kFgt4lsE1Zf-OK5fOfC4kkmIj5OAR-bJlVJ6HVJ2HzuzfkoEkNq0mFip3b7QQMsW8vuEECMVXBXP6ZACbpq/s1600/1621152993476629-2.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="88" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8XJBw7KQXYv-UjD8DG0oPtiNuo1mk9p_66eZ_8YiLQqic04Klsn0LoRL0kFgt4lsE1Zf-OK5fOfC4kkmIj5OAR-bJlVJ6HVJ2HzuzfkoEkNq0mFip3b7QQMsW8vuEECMVXBXP6ZACbpq/w92-h88/1621152993476629-2.png" width="92" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu0HEZGCqBT2kskdr2WC74ZQzTJupd6qwvy0glcac97ORGl9LrYXEOdkoZbuetHQW2gXi3kNSuxon74jq5PRN2AJU748EeX6Bdhl8fExm2YjMH4VGESpJ4QW5qleGFXWz4jINojDMRsGgk/s1600/1621152987389885-3.png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="85" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu0HEZGCqBT2kskdr2WC74ZQzTJupd6qwvy0glcac97ORGl9LrYXEOdkoZbuetHQW2gXi3kNSuxon74jq5PRN2AJU748EeX6Bdhl8fExm2YjMH4VGESpJ4QW5qleGFXWz4jINojDMRsGgk/w93-h85/1621152987389885-3.png" width="93" /></a></div></span></div></blockquote><div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div></blockquote></div><div><br /></div>Art of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.com0tag:blogger.com,1999:blog-1884254093283870144.post-40135646218647085522021-04-20T00:17:00.002-07:002021-04-20T00:22:00.537-07:00Raviolo con crema di ricotta e pistacchio di Raffadali<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJfo2Co27refM19CJhChj3k4vY0Hl73O5CBPlOMJiXVqTQnhW0IKZOx6HszZlmB_s2MnyLyPTsRFPVTuE_06syphLXhobWZgRXvMwf3t1GsjOejXVuJUiriGx2m_ukf_jjRRNEqNprcpW/s1600/1618903036078033-0.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJfo2Co27refM19CJhChj3k4vY0Hl73O5CBPlOMJiXVqTQnhW0IKZOx6HszZlmB_s2MnyLyPTsRFPVTuE_06syphLXhobWZgRXvMwf3t1GsjOejXVuJUiriGx2m_ukf_jjRRNEqNprcpW/w280-h375/1618903036078033-0.png" width="280" /></a></div></blockquote></blockquote></blockquote><p><br /></p><p> Raviolo al pistacchio di Raffadali</p>
<p class="MsoNormal">Ingredienti : 8 ravioli</p>
<p class="MsoNormal">250 gr, farina manitoba</p>
<p class="MsoNormal">250 gr. Farina 00</p>
<p class="MsoNormal">50 gr. Di strutto </p>
<p class="MsoNormal">50 gr. Zucchero</p>
<p class="MsoNormal">15 gr. Di sale</p>
<p class="MsoNormal">15 gr. Di lievito</p>
<p class="MsoNormal">Latte q. b .</p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFdSW8rQONRC1ClUBhPWc_TzfGJiur6s1HoA8MKQb6h15isK3hQ94eiWz5fb4lWWcJuUlAPLswTX0fTg0wmx84X5e6N5Gu82kECOrVCQaeWsYQZEapklR5NHThdjeBF63DyH_-cmwIjaCC/s1600/1618903129049843-0.png" width="400" /></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: center;"><p class="MsoNormal" style="text-align: left;">Impastare tutti gli ingredienti con il latte fino ad ottenere un impasto liscio e omogeneo. Far riposare 5 minuti. Spezzettare l’impasto in 8 parti uguali , stenderli con un mattarello, farcire con un cucchiaio di ricotta zuccherata e un cucchiaino di nutella di pistacchio spennellare i bordi con un pò di uovo e chiudere .</p><p class="MsoNormal" style="text-align: left;">Spolverare con un pò di farina un vassoio adagiare le raviole e far lievitare.</p><p class="MsoNormal" style="text-align: left;">Farcia di ricotta e pistacchio .</p><p class="MsoNormal" style="text-align: left;">Zuccherare 500 gr. Di ricotta ben sgocciolata con 150 gr. Di zucchero e passare al setaccio .</p><p class="MsoNormal" style="text-align: left;">Friggere le raviole in olio caldo circa 180 gradi , scolare far raffreddare spennellare con un ottimo miele decorare con nutella e granella di pistacchio.</p></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;">
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</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><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><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><div class="separator" style="clear: both; text-align: center;"><br /></div>Art of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.com0tag:blogger.com,1999:blog-1884254093283870144.post-66168211001046327722021-03-29T00:59:00.002-07:002021-03-29T01:12:44.174-07:00Macaron al pistacchio DOP di Raffadali<p></p><div class="separator" style="clear: both; text-align: center;">
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</div><span style="font-size: medium;"><div><span style="font-size: medium;"><br></span></div> <span style="font-family: times;">ingredienti 10 macaron</span></span><p></p><p><span style="font-family: times; font-size: medium;">per i Macaron </span></p><p><span style="font-family: times; font-size: medium;">55 gr. albumi di almeno 4 giorni e a temperatura ambiente nel momento dell'utilizzo</span></p><p><span style="font-family: times; font-size: medium;">55 gr. zucchero velo</span></p><p><span style="font-family: times; font-size: medium;">60 gr farina di mandorla </span></p><p><span style="font-family: times; font-size: medium;">15 gr farina di pistacchio</span></p><p><span style="font-family: times; font-size: medium;">75 gr. zucchero a velo</span></p><p><span style="font-family: times; font-size: medium;">colorante verde alimentare in polvere q.b</span></p><p><span style="font-family: times; font-size: medium;"> procedimento :</span></p><p><span style="font-family: times; font-size: medium;">mischiare le farine di mandorla e di pistacchio con lo zucchero a velo mixare un attimo nel bimby o in un mixer ,setacciare .</span></p><p><span style="font-size: medium;"><span style="font-family: times;">Montare gli albumi( a temperatura ambiente) a neve ferma , aggiungendo dopo un minuto lo zucchero un pò alla volta .I</span><span style="font-family: times;">nserire metà degli albumi nel composto di farine di mandorla e pistacchio mescolando delicatamente dall'alto verso il basso , aggiungete il colorante in polvere , poi continuare delicatamente ad incorporate il rimanente delle farine mescolando delicatamente fino ad ottenere un impasto che sollevando con la spatola deve ricadere nella ciotola dolcemente , come un nastro. </span></span></p><p><span style="font-family: times; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times; font-size: medium;">
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</span></div><span style="font-size: medium;"><span style="font-family: times;">Dressare con una sac a poche e una punta liscia da 3 mm i Macaron de diametro di circa 4 cm e distanti un pò l'uno dall'altro. I</span><span style="font-family: times;"> Macaron dressati si auto livelleranno da soli.</span></span><p></p><p><span style="font-family: times; font-size: medium;">lasciate asciugare circa 40/50 minuti e infornate a 140° circa per 10/12 minuti .</span></p><p><span style="font-family: times; font-size: medium;">dopo 7 minuti aprite leggermente il forno per far uscire l'umidità, richiudete subito e ultimate la cottura, a fine cottura lasciate ancora a forno aperto per un altro minuto circa, sfornate e fate raffreddare .</span></p><p><span style="font-family: times; font-size: medium;">Ganache al pistacchio:</span></p><p><span style="font-family: times; font-size: medium;">100 ml di panna </span></p><p><span style="font-family: times; font-size: medium;">150 cioccolato bianco</span></p><p><span style="font-family: times; font-size: medium;">20 gr. di pasta di pistacchio</span></p><p><span style="font-family: times; font-size: medium;">procedimento</span></p><p><span style="font-family: times; font-size: medium;">scaldare la panna aggiungere il cioccolato bianco e la pasta di pistacchio versare in un mixer e frullare, far raffreddare , appena ottenuta la consistenza desiderata farcire i Macaron , servite i Macaron accompagnato con un buon passito di Pantelleria , buona degustazione</span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times; font-size: medium;">
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</span></div><p></p><p><span style="font-family: times; font-size: medium;"><br></span></p><p><span style="font-family: times;"><br></span></p>Art of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.com0tag:blogger.com,1999:blog-1884254093283870144.post-83656879084719544132021-03-28T22:11:00.007-07:002021-05-03T03:03:47.728-07:00Pastiera Napoletana a modo mio , con frolla al pistacchio di RaffadalicDOP , accompagnata da crema ganache al pistacchio .<div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6sN84Z9jfbdCIythJnzGsK_gvQh3dAfOUDl92RyEKqRUR-dSjuGp0IL_eaX2Z-uUIXo3EhzL4r3rspk6znHVcbf1_plX4JPm1Q9uVgEiy1rVTbSj5SWaDJICyo9nB_nEwYraU__Rik7Wq/s1600/1616994672009682-0.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6sN84Z9jfbdCIythJnzGsK_gvQh3dAfOUDl92RyEKqRUR-dSjuGp0IL_eaX2Z-uUIXo3EhzL4r3rspk6znHVcbf1_plX4JPm1Q9uVgEiy1rVTbSj5SWaDJICyo9nB_nEwYraU__Rik7Wq/s1600/1616994672009682-0.png" width="400">
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</div><div><br></div><div><br></div><div><span style="font-size: medium;">Ingredienti per 6 persone:</span></div><div><span style="font-size: medium;"><br></span></div><div><span style="font-size: medium;">Frolla al pistacchio:</span></div><div><span style="font-size: medium;">240 gr di farina 00</span></div><div><span style="font-size: medium;">100 gr. di zucchero un cucchiaino di miele </span></div><div><span style="font-size: medium;">30 gr di farina di pistacchio</span></div><div><span style="font-size: medium;">50 gr. di strutto </span></div><div><span style="font-size: medium;">50 gr burro</span></div><div><span style="font-size: medium;">1 uovo e un tuorlo</span></div><div><span style="font-size: medium;">un cucchiaio di latte </span></div><div><span style="font-size: medium;">buccia di limone e di arancia Bio grattugiata</span></div><div><span style="font-size: medium;">un pizzico di bicarbonato o di lievito per dolci</span></div><div><span style="font-size: medium;">un pizzico di sale </span></div><div><span style="font-size: medium;"><br></span></div><div><span style="font-size: medium;"><br></span></div><div><span style="font-size: medium;">procedimento frolla :</span></div><div><span style="font-size: medium;">impastare il burro ammorbidito, lo strutto, lo zucchero , la buccia di limone e arancia grattugiata, aggiungere le uova, ed infine tutti gli altri ingredienti impastare bene fino ad ottenere un impasto liscio ed omogeneo. Avvolgere nella pellicola e far riposare in frigo 1 ora .</span></div><div><span style="font-size: medium;"><br></span></div><div><span style="font-size: medium;">ingredienti per la farcia :</span></div><div><span style="font-size: medium;">grano cotto 250 gr. </span></div><div><span style="font-size: medium;">300 gr. di ricotta di pecora</span></div><div><span style="font-size: medium;">buccia d'arancia e di limone bio</span></div><div><span style="font-size: medium;">zucchero 270 gr. </span></div><div><span style="font-size: medium;">35 gr. di canditi ( cedro e arancia) </span></div><div><span style="font-size: medium;">aroma mille fiori o limoncello </span></div><div><span style="font-size: medium;">2 uova e 1 tuorlo</span></div><div><span style="font-size: medium;">50 ml di latte </span></div><div><span style="font-size: medium;">un cucchiaino di miele</span></div><div><div class="separator" style="clear: both; text-align: center;">
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</span></div><span style="font-size: medium;"><br></span></div><div><span style="font-size: medium;"><br></span></div><div><span style="font-size: medium;"><br></span></div><div><span style="font-size: medium;">procedimento:</span></div><div><span style="font-size: medium;"> mettere in una pentola il grano cotto aggiungere il latte una scorzetta di limone e di arancia e far ridurre. versare in una in una teglia e far raffreddare.</span></div><div><span style="font-size: medium;">mescolare la ricotta ben sgocciolata, con lo zucchero, e passare a setaccio.</span></div><div><span style="font-size: medium;">aggiungere sempre mescolando, le uova il tuorlo , il miele, buccia d'arancia e limoni grattugiata, aroma millefiori, e i canditi fino ad ottenere un impasto cremoso e omogeneo.</span></div><div><span style="font-size: medium;"><br></span></div><div><span style="font-size: medium;"><br></span></div><div><span style="font-size: medium;">composizione pastiera:</span></div><div><span style="font-size: medium;"> stendere la pasta frolla in una tortiera imburrata e infarinata , versare il composto di ricotta e grano ,</span></div><div><span style="font-size: medium;">fare le strisce sopra . Infornare la pastiera a forno caldo 180° per circa 1 ora .</span></div><div><span style="font-size: medium;">Sfornare, far raffreddare , e spolverare con un po di zucchero a velo.</span></div><div><span style="font-size: medium;"><br></span></div><div><span style="font-size: medium;"><br></span></div><div><span style="font-size: medium;">crema ganache al pistacchio </span></div><div><span style="font-size: medium;">1ngredienti :</span></div><div><span style="font-size: medium;">100 ml di panna da pasticceria </span></div><div><span style="font-size: medium;">100gr. di cioccolato bianco</span></div><div><span style="font-size: medium;">10 gr. di burro</span></div><div><span style="font-size: medium;">15gr. pasta di pistacchio ( quella per fare il gelato)</span></div><div><span style="font-size: medium;"><br></span></div><div><span style="font-size: medium;">scaldare la panna , aggiunge il cioccolato bianco, il burro , e mixare con frullatore immersione aggiungendo la pasta di pistacchio.</span></div><div><span style="font-size: medium;"><br></span></div><div><span style="font-size: medium;"><br></span></div><div><span style="font-size: medium;">servire la pastiera con la crema di ganache al pistacchio leggermente tiepida e decorare con granella di pistacchio. Il dolce si può accompagnare con un buon bicchierino di limoncello , ma da buon siciliano doc io lo accompagno con un buon passito di Pantelleria , buona degustazione .</span></div><div><span style="font-size: medium;"><br></span></div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div>Art of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.com0tag:blogger.com,1999:blog-1884254093283870144.post-6755521558017461422021-03-25T08:23:00.001-07:002021-03-25T08:23:01.922-07:00Gnocchi con crema di zucchine, pesto di pistacchio di Raffadali DOP, pancetta , e filetti di pistacchio tostato.<div class="separator" style="clear: both; text-align: center;">
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</div><div> </div><div><br></div><div>Ingredienti per 5 persone</div><div><br></div><div>Per gli gnocchi di patate:</div><div>600 gr. Di patate </div><div>190 gr farina 00</div><div>50 gr di grana padano </div><div>3 tuorli</div><div>Sale , pepe, noce moscata, olio EVo q.b</div><div><br></div><div>Lessate le patate , scolate , e pelate.</div><div>Schiacciate le patate in un contenitore, </div><div>Aggiungete i tuorli , grana padano grattugiato, sale, pepe, noce moscata , impastate , modellate gli gnocchi, disponete su un vassoio.</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>Pesto di pistacchio <br></div><div>Tostate leggermente il pistacchio in forno fate raffreddare e macinate in mixer con un po' d'olio e un po' di aglio e grana padano.</div><div><br></div><div>Crema di zucchine :</div><div>In una padella soffriggete una cipolla tritata e 2 belle zucchine precedente lavate e tagliate a cubetti aggiustate di sale e pepe , appena sono cotte frullate con il mixer immersione .</div><div>In una padella soffriggete 100gr. Di pancetta con un po' di peperoncini e un giro d'olio EVO , aggiungete la crema di zucchine e il pesto di pistacchio ( a piacere si può aggiungere un po' di panna o Philadelphia ) .</div><div>Lessate gli gnocchi in a qua salata , appena salgono in superfice scolate e mantecate in padella con la salsa di zucchine e una manciata di grana padano, servite con un po' di pistacchio tostato</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div>Art of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.com0tag:blogger.com,1999:blog-1884254093283870144.post-77414171066394727272021-03-22T06:55:00.001-07:002021-03-22T09:06:29.110-07:00Spaghetti con crema di broccoletti, filetti di mandorla e pistacchio di Raffadali<div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>Ingredienti per 4 persone</div>320 gr. Di spaghetti<div>500 gr broccoletti</div><div>2 filetti di acciuga</div><div>1 spicchio d'aglio</div><div>Filetti di mandorla tostati q.b</div><div>Filetti di pistacchio di Raffadali q.b</div><div>Olio , sale , pepe , grana padano.q.b</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA169940RsqTH3EaV97A8d69be4b44LIoQ4uY8h-sbD5hPFt9YpEqq__boIqTyjz7wsBRzpud6w_xGekF9xFAmI4v1je1a-zrjwu9iBTtFZQ1irLxshZyOH2AkAm_9BlOd_mcqyItmoOnc/s1600/1616421331542330-1.png" width="400">
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</div>lavate e lessate i broccoletti in acqua salata, scolate e frullate con un filo olio E.V.O.</div><div>Buttare la pasta nell'acqua dei broccoletti.</div><div>In una padella versare un giro d'olio E.V.O uno spicchio d'aglio tritato , un po' di peperoncinoe i filetti d'acciuga, cuocere per circa due minuti , versare la crema di broccoletti, aggiustare di sale, scolare la pasta al dente sulla salsa broccoletti, e mantecare con un filo d'olio ,grana padano, e i filetti di mandorla e di pistacchio. Senvite e gustate. </div>Art of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.com0tag:blogger.com,1999:blog-1884254093283870144.post-3630530037692869472021-03-13T09:55:00.001-08:002021-03-13T09:55:28.878-08:00linguine alle vongole e pesto di pistacchio di Raffadali<div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRb1OleaEO_-XmZk0NCmY0_ksS94J_BOUKNDIflKqYbplFoHbEFPVLGPXCyIkB9xANqDCeHUzvNGp0sy9vF3jGKqncwuFkS00C8TDfwdmbct4ql2-ydEE_NZrtWc-VW1sPDLg4JVG8XF9/s1600/1615658122782693-0.png" width="400">
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</div><div><br></div><div>Ingredienti per 4 persone</div><div>320 gr. Di pasta</div><div>600 gr di vongole</div><div>Pistacchio 50 gr </div><div>Aglio , peperoncino, olio Evo , sale Q.b</div><div><br></div><div>Procedimento fate tostare il pistacchio 15 minuti a 160 gradi circa .</div><div>Pesto pistacchio</div><div> In un mixer frullare uno spicchio d'aglio , il pistacchio , aggiungere un po' di olio Evo.</div><div>Cucinare la pasta in abbondante acqua salata.</div><div>In una padella mettere uno spicchio d'aglio tritato , un po' di peperoncini e far soffriggete , aggiungere le vongole e coprire con un coperchio fino a quando si aprono tutte le vongole sfumare leggermente con un po' di vino bianco.</div><div>Scolare la pasta nella salsa di vongole, molto al dente e far ultimare la cottura aggiungendo un po' di acqua di cottura, aggiungere il pesto di pistacchio 2 minuti prima di servire. Mantecate con un po' di olio evo e servire . </div>Art of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.com0tag:blogger.com,1999:blog-1884254093283870144.post-30546539945493062442021-03-01T12:08:00.001-08:002021-03-01T12:11:53.378-08:00Sweet Passion<div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKjyfL_q8m3Pd6iFXjjDf5FhzWNHGGO4bRZHBtr4agZNoygq-iQiyew4csvc7pMvwrYmX_T58yoDUWVy5-MHnwIirwEBeO5wVh6_promHi7lR3bLwQCwNKBqCUDylwBLXp0j_z6x3vIZLS/s1600/1614629323192411-0.png" width="400">
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</div><div><br></div><div>Ingredienti:</div><div>200 gr. Burro ammorbidito</div><div>150 gr. Zucchero a velo</div><div>1 uovo e mezzo </div><div>425 gr. Di farina 00</div><div>1 pizzico di sale</div><div>1 pizzico di vanillina</div><div>1 pizzico di bicarbonato.</div><div>10gr.di pasta pistacchio</div><div>10 gr. Di farina di pistacchio.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguUluJwHIuWNoSGzQzGEyGWuvL2HBv-nUbFr1y5SZvV_JFBOzV4KWcQTQPTIz1AhBtGw9amxdDnhQGPiyB7-owSCjkkEm2VZAGPwlI2VakP6mSosYnVxxlaCHStoxl4F603r0Z2pV9DDIq/s1600/1614629317381832-1.png" width="400">
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</div><br></div><div>Impastare il burro con lo zucchero a velo , aggiungere le uova , e tutti gli altri ingredienti, impastare fino ad ottenere un impasto liscio e omogeneo, far riposare in frigo per circa 1 ora .</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsqi8GD9HayN12GYN8aLQooeA-YHQLyPtEY0Nc2YmDjyffV4BCt2Uk9tpIwMycvxudMO8YZY8LUJ-QQVyZwRXrYKm6yzEBL7cu0Bowo6qH6DcSHPvzn_GGO8oeXRAdyGb1owdSwqr18Mos/s1600/1614629312701275-2.png" width="400">
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</div><br></div><div>Crema di ricotta :</div><div>800 gr. Di ricotta ben sgocciolata</div><div>220 gr. Zucchero </div><div>Gocce di cioccolato </div><div>1 pizzico di cannella in polvere.</div><div>Mescolate la ricotta con lo zucchero, passate a setaccio. Aggiungere gocce cioccolato e cannella .</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_T6XGM_DTUn4LUsjEEcl-25kuNfsxt7q_lFIZAmAiJs-qQxRb-BmTzy1KNcDdAwMy7iiMnqOPKYaV7gZuk4neYxEA4WarXRCQf6HFN8xgzyKoJQQJC2Hi7Trd9cYj-rEWCj5HNrSMbnwH/s1600/1614629306498213-3.png" width="400">
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</div><br></div><div><br></div><div>Stendere la frolla in una tortiera , aggiungere metá della crema di ricotta, coprire con uno strato di biscuit al pistacchio, e poi versare altra metà di ricotta, spennellare i bordi con uovo e chiudere con uno strato di frolla esigillare la crostata.</div><div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhscXp37TRJ_7cVEXaAbfclUBE15v3Gar4Pz95rq1wOlScUpqD5O3K8e7uHQLsSHe_WmJsdnp5Hu97SAHqJ_bpA16qurOhxtWsLCfhx1UA6OsUoVuXjHMoO8rBsCRxlfyhX__HlffMZQDk0/s1600/1614629301110670-4.png" width="400">
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</div><br></div><div>Biscuit al pistacchio</div><div> 2 uova </div><div>50 gr. Di zucchero .</div><div>Un Cucchino di miele</div><div>50 gr. Di farina 00 </div><div>Un cucchiaino di pasta di pistacchio, </div><div>Un po' di granella pistacchio .</div><div>Montare le uova s temperatura ambiente con lo zucchero, setacciarvi la farina e mescolate lentamente, aggiungere la granella e la pasta di pistacchio.</div><div>Stendere su un foglio carta forno e cuocere , a 180 gradi per circa 7 minuti.</div><div><br></div><div><br></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div class="separator" style="clear: both; text-align: center;">Cuocere la crostata a 170 gradi per circa 40 minuti . Sfornate e far raffreddare , spolverare con un po' di zucchero a velo.<div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVLv_CJv7r9qguOr_QpLcP8STekeIQOf9HODkt7DvZKS0kuPhDZNvJG93Q2M0AxgFcALTD3IU_XLqX8-ob8olZi2o8jqCnPisAso4uy5Py5J9cc1APz0aqCGOoUXHLfCum7hSo3knvRHQ/s1600/1614629501163993-1.png" width="400">
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</div></div><br></div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div>Art of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.com0tag:blogger.com,1999:blog-1884254093283870144.post-32066535488824256402021-03-01T11:18:00.001-08:002021-03-01T11:40:44.011-08:00frolla al pistacchio<div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieYttf965SeiO-_o3ZGzPqsr1f0TqoqFU-Q3PIdLDUV8TOLZz_UhJWENoYO9MTOZuGk-AWqLiPuy9G963vlSwVL7rXdv1H4nR63ovGeO3ruqc1xTXInDnooa5FAJtXWu1dE8jGwnh5ISIN/s1600/1614626238039693-0.png" width="400">
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</div><div>Ingredienti :</div><div>200 gr. Di burro ammorbidito</div><div>150 gr. Zucchero a velo </div><div>1uovo e mezzo</div><div>425 gr. Farina 00</div><div>1 pizzico di sale</div><div>1 pizzico di vanillina </div><div>1 pizzico di bicarbonato</div><div>10 gr. Pasta pistacchio</div><div>10 gr. Farina di pistacchio.</div><div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOydcc6T9-9hHQDUVxQnNj8vB-oxnbV2GDlhznjj3zBy_D-s5qRl7KOLddpBHgm-36-KBXQ6DicHVMKZWXYnw7EvJe-1cHEPggLBoiE8ue6MgHjhAt1njMGhyTNKWsfzm7K9NkJDmo5N68/s1600/1614627635114429-0.png" width="400">
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</div><br></div><div><br></div><div>Impastare il burro con lo zucchero a velo, aggiungere le uova , la farina e tutti gli altri ingredienti, impastare fino ad ottenere impasto liscio e omogeneo, far riposare in frigo .</div>Art of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.com0tag:blogger.com,1999:blog-1884254093283870144.post-41509122968915671152020-11-10T14:55:00.000-08:002020-12-07T22:22:45.412-08:00Rollò al pistachio di Raffadali<span style="font-size: large;">Rollò al pistacchio di Raffadali</span><br>
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<span style="font-size: large;">Ingredienti x 8 persone</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><br></span></div>
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<span style="font-size: large;"><u>Per il pan di spagna al pistacchio:</u></span></div>
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<span style="font-size: large;">3 uova </span></div>
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<span style="font-size: large;">75 gr. zucchero</span></div>
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<span style="font-size: large;">70 gr. farina 00</span></div>
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<span style="font-size: large;">30 gr. Pasta pistacchio tipo </span></div>
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<span style="font-size: large;">20 gr. farina di pistacchio</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">1 cucchiaio di miele</span></div>
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<span style="font-size: large;"><u>per la crema di ricotta :</u></span></div>
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<span style="font-size: large;">500 gr, di ricotta fresca sgocciolata </span></div>
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<span style="font-size: large;">150 gr. zucchero</span></div>
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<span style="font-size: large;">un pizzico di vaniglia</span></div><div class="separator" style="clear: both; text-align: left;"><br></div>
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<span style="font-size: large;"><u>per la copertura :</u></span></div>
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<span style="font-size: large;">150 gr. cioccolato bianco</span></div>
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<span style="font-size: large;">200gr. granella di pistacchio</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><br></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><u>per la pasta di pistacchio:</u></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><br></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">30 gr. di pistacchio</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">5 gr. zucchero </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">un pizzico di sale</span></div>
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<div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both;"><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman", serif;"><span style="font-size: large;">Procedimento:<o:p></o:p></span></span><span style="font-size: x-large;"> </span><span style="font-family: "Times New Roman", serif; font-size: x-large;"> </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><u><span style="font-family: "Times New Roman", serif;"><span style="font-size: large;">per la pasta di pistacchio:</span></span></u><span style="font-family: "Times New Roman", serif; font-size: x-large;"> </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman", serif;"><span style="font-size: large;">Sbollentate in acqua calda i pistacchi qualche
minuto , privarli della buccia.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman", serif;"><span style="font-size: large;">versate in una ciotola aggiungete un pizzico di sale e un goccio d'acqua ,
mescolate bene.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman", serif;"><span style="font-size: large;">Tostate i pistacchi in forno a circa 150° per 10/15 minuti. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman", serif;"><span style="font-size: large;">Passate in mixer potente con lo zucchero e un pizzico di sale .</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman", serif; font-size: x-large;"> </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><u><span style="font-family: "Times New Roman", serif;"><span style="font-size: large;">Procedimento pan di spagna al pistacchio:</span></span></u><span style="font-family: "Times New Roman", serif; font-size: x-large;"> </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman", serif;"><span style="font-size: large;">Montate gli albumi con 30 gr. di zucchero e un pizzico di sale.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman", serif;"><span style="font-size: large;">A parte montate i tuorli con 45 gr. di zucchero e il miele.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman", serif;"><span style="font-size: large;">Aggiungete la pasta di pistacchio, la farina di pistacchio, la farina
setacciata un pò alla volta e mescolate delicatamente.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman", serif;"><span style="font-size: large;">Infine incorporate gli albumi montati un pò alla volta, mescolando
dolcemente dal basso verso l'alto.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman", serif;"><span style="font-size: large;">A questo punto versate il composto su una teglia con carta forno, stendete
il composto con l’aiuto di un raschietto di pasticceria, e infornate a
180 gradi x circa 7 minuti. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman", serif;"><span style="font-size: large;">A cottura ultimata, sfornate e coprite con un panno umido o pellicola.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman", serif;"><span style="font-size: large;"> </span></span></p></div><div class="separator" style="clear: both;"><span style="font-size: large;"><br></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-H6Z80Q7qSgnAu7m5DSKJKx5ZpCm6KY6YyQtH5AZZyS_PUIyBEPi0VAgBE5GZH8FCBkINgKXWFYmY9hyjRIJLlHjLw_nCw0HWROoU7SPFyeHdYj3-HdPOe3ZzU5K0bU9AguwebLI4icL4/s1600/IMG_20190327_204517.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-H6Z80Q7qSgnAu7m5DSKJKx5ZpCm6KY6YyQtH5AZZyS_PUIyBEPi0VAgBE5GZH8FCBkINgKXWFYmY9hyjRIJLlHjLw_nCw0HWROoU7SPFyeHdYj3-HdPOe3ZzU5K0bU9AguwebLI4icL4/s400/IMG_20190327_204517.jpg" width="400"></span></a></div>
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<div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><br></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman", serif;"><span style="font-size: large;">Nel frattempo in una ciotola mescolate la ricotta ben sgocciolata con lo
zucchero, unire la vaniglia e passarla a setaccio; a piacere si possono
aggiungere anche delle goccie di cioccolato.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman", serif;"><span style="font-size: large;"> </span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman", serif;"><span style="font-size: large;">Stendete bene la crema di ricotta sul pan di spagna e arrotolate.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman", serif;"><span style="font-size: large;">Sciogliete poi un pò di cioccolato bianco e con un pennello spennelate il
rollò e cospargete velocemente con tanta granella di pistacchio di
Raffadali e conservate in frigo x 5 ore prima di gustarlo.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman", serif; font-size: large;"><span>Buon appetito.</span><span><o:p></o:p></span></span></p></div></div>
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Art of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.com0tag:blogger.com,1999:blog-1884254093283870144.post-54279021628965741332020-10-26T09:34:00.000-07:002020-12-01T04:00:41.243-08:00Gnocchi al gambero di Mazara del Vallo ,pistacchio di Raffadali, finocchietto selvatico, su Maccu di fave<br /><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFMydSEw4Dybkk3F63GkP6xAJMB4TaA1ScxsspbOiw_Y6mQSmaDEE0MXarlTznOr626qmwQpYqrncbtp879jRerrCmxa0jGMTkYX9I8hln0v1n0VIdGlVKg4_nuYlotYK4kluIRHt66HDV/s640/blogger-image--1505291147.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFMydSEw4Dybkk3F63GkP6xAJMB4TaA1ScxsspbOiw_Y6mQSmaDEE0MXarlTznOr626qmwQpYqrncbtp879jRerrCmxa0jGMTkYX9I8hln0v1n0VIdGlVKg4_nuYlotYK4kluIRHt66HDV/s640/blogger-image--1505291147.jpg" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><p class="MsoNormal"><u>Ingredienti per 4 persone: </u></p>
<p class="MsoNormal">•<span> </span>200gr. di
fave Secche ( ammollate in acqua fredda per almeno 10 ore )</p>
<p class="MsoNormal">•<span> </span>4
cucchiai di olio extra vergine d'oliva (EVO)</p>
<p class="MsoNormal">•<span> </span>sale e
pepe q.b </p>
<p class="MsoNormal">•<span> </span>30gr. di
scalogno</p><p class="MsoNormal">•<span> </span>un
ciuffetto di finocchio selvatico</p>
<p class="MsoNormal">•<span> </span><span style="mso-tab-count: 1;">2</span>0gr di
sedano 30 gr. carota</p>
<p class="MsoNormal">•<span> </span>3
gamberi rossi di Mazara per la decorazione .</p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><u>Preparazione del maccu di fave:</u><u> </u></p>
<p class="MsoNormal"><span style="mso-spacerun: yes;"> </span>Lavare bene le fave
già precedentemente ammollate per circa 10 ore .</p>
<p class="MsoNormal"><span style="mso-spacerun: yes;"> </span>Preparare un
soffritto di sedano, carote e scalogno tritati in una pentola con un pò di olio
EVO .</p>
<p class="MsoNormal"><span style="mso-spacerun: yes;"> </span>Versare le fave
sgocciolate e ricoprire a filo con l’acqua, fate cuocere a fuoco dolce con un
ciuffo di finocchietto selvatico, mescolare frequentemente aggiungendo ogni
tanto un pò<span style="mso-spacerun: yes;"> </span>d'acqua durante la cottura,
sino ad ottenere una<span style="mso-spacerun: yes;"> </span>bella crema di fave
("Maccu" di fave). </p>
<p class="MsoNormal"><span style="mso-spacerun: yes;"> </span><u>Gnocchi di patate :</u></p>
<p class="MsoNormal"><o:p> </o:p>•<span> </span>200 gr.
di patate</p><p class="MsoNormal">•<span> </span>60 gr. di
farina</p>
<p class="MsoNormal">•<span> </span>1 tuorlo</p>
<p class="MsoNormal">•<span> </span>un
pizzico di noce moscata </p>
<p class="MsoNormal">•<span> </span>un pizzico di
sale </p>
<p class="MsoNormal">•<span> </span>un cucchiaio di
grana padano grattugiato</p>
<p class="MsoNormal">Procedimento</p>
<p class="MsoNormal">Lessate le patate, sbucciatele e passatele con l'aiuto di
uno schiacciapatate, unire la farina, il tuorlo d'uovo, il grana padano, un
pizzico di noce moscata, aggiustate di sale e pepe e modellate.</p>
<p class="MsoNormal">Saltate in padella gli gnocchi lessati in acqua salata<span style="mso-spacerun: yes;"> </span>con la purea di fave, servire con<span style="mso-spacerun: yes;"> </span>i gamberoni precedentemente saltati in
padella con un po' di olio EVO e uno spicchio d'aglio in camicia, decorare con
un<span style="mso-spacerun: yes;"> </span>ciuffetto di finocchietto selvatico,
la granella di pistacchio di Raffadali salato e tostato e un filo di olio EVO .</p><br /></div></div></div>Art of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.com0tag:blogger.com,1999:blog-1884254093283870144.post-31407965125297926432020-10-21T05:36:00.003-07:002020-12-03T01:47:02.402-08:00Tortino di sarde con pesto di pistacchio di Raffadali <p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Tortino di sarde con pesto di pistacchio di Raffadali
<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPm2k8mtHXcBFwsgaFMlnprt6cvgOzghqD9NnIB01AzTV_iNhNu-DdDUtjExfoqz8LFFwIxiuDqTngUghXHPb2QVg5YoUq4DBQRVsVgRNdcOke4QQGAJXlrmyvU-cixrEZQruuAmpw7_Yx/s640/blogger-image--1588528984.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPm2k8mtHXcBFwsgaFMlnprt6cvgOzghqD9NnIB01AzTV_iNhNu-DdDUtjExfoqz8LFFwIxiuDqTngUghXHPb2QVg5YoUq4DBQRVsVgRNdcOke4QQGAJXlrmyvU-cixrEZQruuAmpw7_Yx/s640/blogger-image--1588528984.jpg" /></a><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><a href="https://www.blogger.com/blog/post/edit/1884254093283870144/3140796512529792643"><br /></a><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> </span><span style="font-family: "Times New Roman", serif; font-size: 14pt;">ingredienti
per 4 persone:</span><span style="font-family: "Times New Roman", serif; font-size: 14pt;"> </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman", serif; font-size: 14pt;"><br /></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">400 gr.
di sarde <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">200 gr. di
mollica di pane raffermo grattugiato<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">4 cucchiai
di olio Evo<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">3 cipolle
medie di Giarratana <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">200gr. di
pistacchio di Raffadali<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">1 spicchio
d'aglio <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">buccia di arancia
grattugiata bio<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">sale, pepe
q.b<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">prezzemolo
q.b<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> 200
gr. di piselli <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">finocchietto
selvatico<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">passolina q.b<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><br /></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54BA-_JJFtLzlVaQxYphPhvkEaDCW16oImn1ycY8qxepfjDHbavM2QFINoCAN-kFCREPz-bgCv_EzZAXp3WxiX744J9y1NM7xySJrzq2gYCYxuMDNL3_AEbXtv_2vDeExZjDitDR6p6Do/s640/blogger-image--1850076941.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54BA-_JJFtLzlVaQxYphPhvkEaDCW16oImn1ycY8qxepfjDHbavM2QFINoCAN-kFCREPz-bgCv_EzZAXp3WxiX744J9y1NM7xySJrzq2gYCYxuMDNL3_AEbXtv_2vDeExZjDitDR6p6Do/s640/blogger-image--1850076941.jpg" /></a></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Per il pesto
di pistacchio:<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">In una
ciotola mescolare i pistacchi con un pò d'acqua e un pizzico di sale;<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">disporre in
una teglia e tostare in forno a 150 gradi per 15/20 minuti.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Far
raffreddare e con il mixer frullare la
metà dei pistacchi con un pó di olio Evo, lo spicchio d'aglio, sale e pepe.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">L'altra metà
ridurli in granella</span><span style="font-family: "Times New Roman", serif; font-size: 14pt;"> </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><br /></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUYEldFGM-eiiC5OyZ_HmfU88xPdmKbRRnS5YdeSmzvEP6PwOa5efw9v-vbjOQ5lshCOf1yKL6guyU2mqPsew-ZPNhmtkHNYwbD3h3QbxbRglxXOk_1bikP2t6fde5C5s_CWslgOLHDWyJ/s640/blogger-image-158349338.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUYEldFGM-eiiC5OyZ_HmfU88xPdmKbRRnS5YdeSmzvEP6PwOa5efw9v-vbjOQ5lshCOf1yKL6guyU2mqPsew-ZPNhmtkHNYwbD3h3QbxbRglxXOk_1bikP2t6fde5C5s_CWslgOLHDWyJ/s640/blogger-image-158349338.jpg" /></a></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> Farcia al pistacchio:<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Appassire la cipolla tritata con olio Evo e un filetto
di alici in una padella antiaderente, unire la passolina e far raffeddare.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Disporre in una ciotola il composto di cipolla e passolina, aggiungere
la mollica di pane grattugiata, , la
granella di pistacchio, della scorza
d'arancia grattugiata, il pesto di
pistacchio, l’olio, il sale e il pepe.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZV2krFJFeWVZPVvAkvbZsJJOLvBugq3QJZwr3fLn3AmgVt4KMlimCuzL_w9LW_QxSfhos-E2aiciY38tznd57ofwAkApwtTQeSOdIk5bxSUIdmYd54jFWDDGoVLE-q6QKRH3EDvZfz6I/s1600/1606560372458611-0.png" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZV2krFJFeWVZPVvAkvbZsJJOLvBugq3QJZwr3fLn3AmgVt4KMlimCuzL_w9LW_QxSfhos-E2aiciY38tznd57ofwAkApwtTQeSOdIk5bxSUIdmYd54jFWDDGoVLE-q6QKRH3EDvZfz6I/s1600/1606560372458611-0.png" width="400" /></span></a></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Pulire le
sarde, privare delle interiora, eliminare le lische.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">In un
pirottino d'alluminio, precedentemente oleato ( a piacere si può foderare lo
stampino con del pane grattugiato), disporre i filetti di sarde, versare la
farcia al pistacchio al suo interno, chiudere.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Infornare a
180° per 15 minuti circa.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qc0nklx1XlW4C_m0rEP0m1VzXU5z6g_PlwY3jbGB7bGKkPU3XDHcrbvdpIu3rn2YsKK9gWQt1uQ32_FKsFFutMrt6F15KMxrjt8Xpf8i6u800yOrujTvoD686E3EYsy25mO0g76IeA3t/s640/blogger-image-2137334615.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qc0nklx1XlW4C_m0rEP0m1VzXU5z6g_PlwY3jbGB7bGKkPU3XDHcrbvdpIu3rn2YsKK9gWQt1uQ32_FKsFFutMrt6F15KMxrjt8Xpf8i6u800yOrujTvoD686E3EYsy25mO0g76IeA3t/s640/blogger-image-2137334615.jpg" /></a></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman", serif; font-size: 14pt;"> </span><span style="font-family: "Times New Roman", serif; font-size: 14pt;">Crema di
piselli al finocchietto selvatico:</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">In un
pentolino lessare i piselli in acqua salata con un pò di finocchietto
selvatico.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Scolare e
frullare in un mixer con un pò di sale, pepe e olio Evo.</span><span style="font-family: "Times New Roman", serif; font-size: 14pt;"> </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><br /></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_pwgNwU6XqsgBIe2D8MczKElk8YBC1p3Cki_yk55_dE3quPVEdv-M0F0IBn-8cUCil1mS_p-KKf-EdAXfBFXDm25CU3jLsApubdc0srunT9WuEkjiqjmzngOnByHJi4aeGnTTwOD-NoUU/s640/blogger-image--534861503.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_pwgNwU6XqsgBIe2D8MczKElk8YBC1p3Cki_yk55_dE3quPVEdv-M0F0IBn-8cUCil1mS_p-KKf-EdAXfBFXDm25CU3jLsApubdc0srunT9WuEkjiqjmzngOnByHJi4aeGnTTwOD-NoUU/s640/blogger-image--534861503.jpg" /></a><span style="font-family: "Times New Roman", serif; font-size: 14pt;"> </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> </span><span style="font-family: "Times New Roman", serif; font-size: 14pt;">Impiattamento:</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Servire
il tortino sulla crema calda di piselli al finocchietto selvatico con un
filo d'olio Evo.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><br /></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> </span></p>
<p class="MsoNormal"><span style="font-size: 14.0pt; line-height: 115%;"> </span></p><div class="separator" style="clear: both;"><br /></div>Art of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.com0tag:blogger.com,1999:blog-1884254093283870144.post-20209492883104091042020-10-11T14:36:00.001-07:002022-01-19T07:12:41.525-08:00Tocchetti di gambero con fantasia di verdurine e pistacchio di Raffadali<div style="text-align: left;">
<span style="color: #f3f3f3;"><br /></span></div>
<div style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="color: #f3f3f3;"><br /></span><span style="color: #f3f3f3;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPytlMupehFw7ORWRPgSCtzbjy5bd8gOv4Iw5LOVyPy29daNZAClDf1LatR774mJPQrkOo6T96KxJpw40Db0d9Yq1u2L5T4w7f_RoaHA2xFQAPm81-v22p_YoFCQ1PpfrFFffhLyurheKW/s960/11061705_830884650352215_5339810780202233799_n_830884650352215.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="716" data-original-width="960" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPytlMupehFw7ORWRPgSCtzbjy5bd8gOv4Iw5LOVyPy29daNZAClDf1LatR774mJPQrkOo6T96KxJpw40Db0d9Yq1u2L5T4w7f_RoaHA2xFQAPm81-v22p_YoFCQ1PpfrFFffhLyurheKW/w390-h291/11061705_830884650352215_5339810780202233799_n_830884650352215.jpg" width="390" /></span></a><br /><br /><br /><br /></span><span style="font-family: "uictfonttextstylebody","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Ingredienti x 4 persone :</span><br /><span style="font-family: "uictfonttextstylebody","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> 12 gamberoni di Mazara </span><br /><span style="font-family: "uictfonttextstylebody","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">1 peperone rosso </span><br /><span style="font-family: "uictfonttextstylebody","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">1 peperone giallo</span><br /><span style="font-family: "uictfonttextstylebody","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">1 melanzana </span><br /><span style="font-family: "uictfonttextstylebody","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">1 spicchio d'aglio </span><br /><span style="font-family: uictfonttextstylebody, serif;"><span style="font-size: 18px;">Timo</span></span><br /><span style="font-family: "uictfonttextstylebody","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">200 gr. ricotta di capra “Giurgintana”</span><br /><span style="font-family: "uictfonttextstylebody","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 </span><br /><span style="font-family: "uictfonttextstylebody","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">sale pepe q.b</span><br /><span style="font-family: "uictfonttextstylebody","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Pistacchio di Raffadali q.b.</span><br /><span style="font-family: "uictfonttextstylebody","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><br /><span><span style="font-family: "uictfonttextstylebody","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> </span><span style="font-family: "uictfonttextstylebody","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 il pesto di pistacchio :<o:p></o:p></span></span><br /><span style="font-family: "uictfonttextstylebody","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">150 gr. di pistacchio di Raffadali</span><br /><span style="font-family: "uictfonttextstylebody","serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">sale, pepe, olio EVO q.b</span><br /><span style="font-family: "uictfonttextstylebody","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><br /></span><span><span style="font-family: "uictfonttextstylebody","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><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhACIbSIBh0LHobrxpfSBmT-3l76m3lUGSuYlk68iMo0PPTuL2FhjE_-FDbDox_qKHysSFGcPGKoWeJMwv9WCmmor3BOOb2kCSDDSqOEdlwkQgt2DIdGVgBASe-SCpjrhluVPPmIxqplKq/s960/11188432_830884703685543_7172228847813573909_n_830884703685543.jpg" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="716" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhACIbSIBh0LHobrxpfSBmT-3l76m3lUGSuYlk68iMo0PPTuL2FhjE_-FDbDox_qKHysSFGcPGKoWeJMwv9WCmmor3BOOb2kCSDDSqOEdlwkQgt2DIdGVgBASe-SCpjrhluVPPmIxqplKq/s320/11188432_830884703685543_7172228847813573909_n_830884703685543.jpg" width="320" /></a></span><br /><span style="font-family: "uictfonttextstylebody","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><br /><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span><br /><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span><span style="font-family: Times New Roman, serif;"><span style="font-size: 18px;">Procedimento:</span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: 18px;"><br /></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: 18px;">Per il pesto di pistacchio:</span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: 18px;"><br /></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: 18px;">in una ciotola mescolare i pistacchi con un cucchiaio d'acqua e un pizzico di sale,</span></span><br /><span style="font-family: Times New Roman, serif;"><span style="font-size: 18px;">disporre in una teglia e tostare in forno a 150 gradi per 15/20 minuti,</span></span><br /><span style="font-family: Times New Roman, serif;"><span style="font-size: 18px;">far raffreddare e con un potente mixer frullare con un pó di olio Evo, sale e pepe.</span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: 18px;"><br /></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: 18px;">Per i gamberoni:</span></span><br /><span style="font-family: Times New Roman, serif;"><span style="font-size: 18px;"> pulire e togliere il guscio centrale lasciando la coda.</span></span><br /><span style="font-family: Times New Roman, serif;"><span style="font-size: 18px;">Infilzare il pesce con uno stecchino, condire con olio sale e pepe e cuocere in forno. </span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: 18px;"><br /></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: 18px;">Per le verdure: </span></span><br /><span style="font-family: Times New Roman, serif;"><span style="font-size: 18px;">Pulire le verdure, tagliarle a cubetti e far saltare con un po’ di olio EVO e uno spicchio d'aglio, aggiustando con sale e pepe.</span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: 18px;"><br /></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: 18px;">per la mousse di ricotta di capra Giurgintana al timo: </span></span><br /><span style="font-family: Times New Roman, serif;"><span style="font-size: 18px;">Mescolare la ricotta di capra “Giurgintana” con il timo, il sale e il pepe.</span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: 18px;"><br /></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: 18px;">Impiattamento:</span></span><br /><span style="font-family: Times New Roman, serif;"><span style="font-size: 18px;">Tagliare i gamberoni in tre parti e disporli su metà del piatto formando un semi cerchio, contornare con le verdure croccanti.</span></span><br /><span style="font-family: Times New Roman, serif;"><span style="font-size: 18px;">Con l’aiuto di una sac a poche formare dei ciuffi con la mousse di ricotta di capra aromatizzata al timo, decorare con foglioline di prezzemolo, ultimare il piatto con un filo d'olio d'oliva, pesto di pistacchio e granella di pistacchio di Raffadali.</span></span><br /><span style="font-family: Times New Roman, serif;"><span style="font-size: 18px;">Buon appetito</span></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span><br /></span></div>
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<p class="MsoNormal" style="font-family: uictfonttextstylebody; line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="font-family: uictfonttextstylebody; line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="font-family: uictfonttextstylebody; line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p> </o:p></span></p>
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<p class="MsoNormal" style="font-family: uictfonttextstylebody;"><o:p><span> </span></o:p></p><br /></div>Art of Chef Di Carlo Antoninohttp://www.blogger.com/profile/11860885006328130105noreply@blogger.com0