Prima Raccolta Lory e a

8/7/2019 Prima Raccolta Lory e a

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..cosa fare con il pane avanzato???...unatorta di pane!!^_^

...questa ricet-ta lho scovatasul libro ricettedietetiche.. .dietro espres-sa richiestadi Gabriele...

che giorni fami chiese sesapevo fareun dolce conil pane. Ov-viamente maidire qualco-

sa di nuovo a Min che subito si adopera...e tragoogle e libri lho scovata sul libro!!ovviamentelho modicata..indi vi riporto direttamente le miemodiche:ricettuzza...

ingredienti:

600ml di latte400 gr di pane raffermo

60 gr di uvetta sultanina

1 bicchiere di amaretto di Saronno

2 cucchiai di zucchero

4 uova intere

la buccia di 1 limone

zucchero a velo(facoltativo)

Mettete a bagno luvetta..nel liquore e tenetela daparte.riscaldate il latte , zuccheratelo e versatelo inuna terrina,quindi aggiungete i pane tagliato a pezzi. la sciatelo impregnare bene nel latte, poi frullatelo.

unite al pane le uvette strizzate, e il loro liquore, ilmiele, i tuorli e la buccia di limone, mescolate e fate

luned 4 maggio 2009

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..cosa fare con il pane avanzato???...una torta di pane!!^_^

amalgamare bene insieme gli ingredienti.montategli albumi a neve e incorporateli allimpasto moltodelicatamente. ungete la teglia( oppure...usate dellacarta forma) versateli il composto e fate cuocerein forno a 180 gradi per 45 minuti. lasciatelo raf-freddare in forma prima di servirlo con zuccheroa velo.Mi hanno detto che era buonissimo..perchovviamente io non l ho assaggiato!!:(

tempo fa paravo del mio metodo per evitare di as-saggiare o mangiare dpolci...bene..devo dire cheper adesso questo metodo funziona....ho perso 1kilo in una settimana!!^_^

il metodo consiste nel mangiare quelle favolose( sifa per dire) gallette di riso mentre faccio il dolce...oppure,mangiare una gomma e ripetermi..che sto adieta e che cavolo..i pasticceri non assaggiano..se no

sai quanto dovrebbero pesare!!!^_^.. una questionedi buona volont e di avere qualcuno che spazzoli

i tuoi dolci in men che non si dica!!e Gabriele, fa-miglia e suoceri..ne sanno qualcosa!!!^_^spero soloche duri!!! ciaooo!!!

ringrazioPepe..rosaper questo premio!!!!^_^ ..e per

la mia storia simpatica..vi rimando qui!!!

luned 4 maggio 2009

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Pappa al Pomodoro

Questa la pappa al pomodoro che faccio di solito,

quando ho un po di pane duro da consumare.

E un primo ottimo ed appetitoso.

ingredienti per 4 persone

400 g di pomodori freschi maturi o pomodori pelati

300 g di pane casalingo

1 cipolla

1 spicchio daglio

4/5 foglie di basilico

peperoncino

1 lit circa di brodo vegetale

6 cucchiai di olio extra vergine di oliva

sale e pepe

Preparare il brodo vegetale.

Mettere lolio in un tegame e far rosolare, la cipolla,laglio ed il peperoncino.

Dopo poco aggiungere i pomodori tagliati a pezzettinied il basilico, far prendere il bollore.

Dopo cinque minuti unire tutto il brodo.

Salare e pepare e quando ricomincia a bollire unire ilpane tagliato a fette sottili. far cuocere ancora cinqueminuti.

Togliere il tegame dal fuoco e lasciarlo coperto percirca unora.

luned 25 maggio 2009

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Pappa al Pomodoro

Prima di servirla, rimestare bene tutti gli ingredienti.

La pappa al pomodoro si pu mangiare, calda, tie-pida, fredda e riscaldata, servita con una c dolio,mai con il formaggio.

Con questa ricetta partecipo alla raccolta:

luned 25 maggio 2009

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Pappa col pomodoro - La mia

Con i classici bisogna essere prudenti: chi pubblica

la sua versione di un classico deve prepararsi allepiu distruttive critiche. O icchelle questa roba?Vaia, vaia! , La mia le piubbona.. etc. etc.E ce anche da dire che molte cosiddette trattorie

di Firenze e dintorni servono delle preparazioni,che se uno sapesse come vengono fatte... Alcuniesempi di delitti: pane fresco anziche raffermo, usodi cipolle e carote (o nacchero!... me quella glie laribollita, mica la pappa co ipomodoro!), pane brus-cato, cottura in forno, uso di conserve di pomodorodi origine sconosciuta, e cosi via. E anche le prepa-razioni casalinghe sono le piu varie, quindi ci vuole,come dicevo, cautela.In origine la pappa col pomodoro era la classicapreparazione povera, fatta col pane avanzato (but-

tar via il pane era peccato), aglio, olio e qualchepomodoro dellorto. Le cotture venivano fatte sulfuoco di legna o sulla cucina economica, dove nonera possibile dosare il calore, e duravano moltotempo.Fatte queste premesse vediamo in cosa la MIA ver-sione differisce.Intanto, siccome ai giorni doggi il tempo e poco eabbiamo la possibilita di cucinare su piu fornelli,io preparo separatamente il pane e il pomodoro(anche perche i rispettivi tempi di preparazionesono molto diversi) e li assemblo alla fne. Poi, perdare omogeneita al preparato e rendere la consu-mazione piu gradevole, uso il minipimer, il checonsente anche di dare le dimensioni e la uiditadesiderate al risultato.E infne, scusate se e poco, uso pane toscano (nonsalato) ben raffermo, olio evo il piu saporito possi-bile e pomodori veri, i piu maturi possibile. Per ilpane toscano consiglio ai non toscani di procurar-sene una forma da un chilo, di tagliarla in 8-10pezzi e di metterla in un sacchetto di carta a seccareper una settimana o piu in ambiente asciutto (cioe:

non accanto ai fornelli, ne fuori, in terrazza). Ilpane, seccando, perde moltissimo peso: lacqua

marted 12 maggio 2009

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evapora e il buon sapore del pane risulta concen-trato.Altre particolarita: ebbene si, ci vuole laglio, e, eb-bene si, ci vuole del buon brodo di carne. Il giornodopo io di solito uso il lesso per fare il lesso rifattocon le cipolle, altra specialita forentina che pos-tero prossimamente.E adesso un po di pubblicita: la pappa col pomodoropreparata secondo la mia ricetta e stata conside-

rata da praticamente tutti quelli che lhanno assag-giata la migliore mai mangiata. Addirittura sabatoscorso, a cena, mi hanno denito la pappa setosa.Facciamoci pure un bel po di tara, ma credetemie veramente apprezzata. Alcune massaie del quar-tiere, amiche di mia moglie, si informano di quan-do faccio la pappa col pomodoro (o me la chiedonospudoratamente) e si presentano poi con un pen-tolino da riempire. E successo piu volte. E che ciposso fare: sono sensiblie ai complimenti, cometutti. Alzi la mano quel cuoco che non e contento

quando gli fanno i complimenti!

Basta chiacchere, ecco la ricetta..

Ingredienti per 4 pers3 spicchi di aglioMezzo peperoncino secco, no semi400 gr. di pane toscano raffermo. Pesatelo, il volumeinganna locchio.400 gr. di pomodori pizzutelli o san marzano, o quelche preferite, purche maturi.2-3 litri di brodo di carne1/4 di bicchiere di vino bianco, possibilmente frut-tato (non di frigo!)3/4 di bicchiere di olio evo, il piu saporito che trovateUn cucchiaio da cucina di zuccheroQualche fogliolina di timo

PreparazioneCon i pomodori preparare un concasse piuttostofne. Lasciare bucce e semi, sono parte integrantedel sapore del pomodoro. Tagliare il pane a pezzi,

anche grossolani. In una casseruola mettere i pez-zi di pane e coprirli con il brodo. Accenderci sotto

un fuoco moderato e far ammorbidire bene il pane.Se il pane sta per seccarsi aggiungere altro brodo.Mentre il pane si ammorbidisce, in una capientepentola mettere il bicchiere di olio evo, il peperon-cino sbriciolato e laglio tritato nissimamente. Farsoffriggere nche laglio inizia a colorirsi, alzare ilfuoco e versare il vino bianco. Quando il vino eevaporato abbassare un poco la famma e aggiun-gere il concasse di pomodori e il cucchiaio di zuc-

chero. Lo zucchero serve per mitigare la naturaleacidita del pomodoro, acidita che si trasmetterebbeal sapore fnale. La dose un cucchiaio da cucinae indicativa, la quantita di zucchero dipende dalgrado di acidita dei pomodori: se i pomodori sonocompletamente maturi, e siamo in Agosto, allorabasta un cucchiaino di zucchero, altrimenti ci vuoleil cucchiaio da cucina. Far cuocere coperto per 5minuti e quindi altri 5 minuti scoperto, mescolandoogni tanto. Non salare.Quando il pomodoro e pronto prendere il pane

(con le mani da piu soddisfazione) e senza striz-zarlo metterlo nella pentola del pomodoro. Mesco-lare e far cuocere per 5 minuti, aggiungendo an-cora un poco di brodo. Adesso e il momento disalare, fatelo e assaggiate. Tenere il risultato un popiu salato del normale, perche il pane avra rubatomolto del sapore del sale. Col minipimer frullare iltutto, ma senza arrivare ad ottenere una vera e pro-pria crema. Quasi sicuramente si dovra aggiungeredel brodo per facilitare. A me personalmente il ri-sultato piace molto fne e uido, mentre a mia mo-glie piace piu grezzo e denso. Fate voi. Assaggiaree se pare sciocco -e probabile- aggiungere ancorasale.Servire molto caldo in cocottine individuali consopra qualche fogliolina di timo. Sconsigliare chia-ramente alle vostre cavie laggiunta di olio o di for-maggio, che falserebbero il delicato sapore ottenuto.

Se avete seguito i miei consigli la pappa non saraper niente acida, ma dolce e saporosa. Comunqueprovate e fatemi poi sapere.


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Questa ricetta partecipa alla raccolta Riciclo paneraffermo dolce e salato, QUI


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PiPrecariDiCos...

La vita una sola. E non nel senso che unica.

I mesi di stipendio annunciati QUIcon tanta sicu-mera forse non saranno pi 3, ma 2 e un pacchetto di

caramelle del discount. Cio il mio contratto di tremesi ma, come ho test scoperto, forse luglio non silavora, e se pensate che lavoro a cottimo arriveretefacilmente alla conclusione che luglio col bene che tivoglio manco un euro ti guadagno (e maggio e giugnosono pagati da fame). Il tutto lho dovuto indovinareattraverso indagini degne dellispettore Clouseau.I miei magnanimi quanto distratti datori di lavorosemplicemente si erano dimenticati di dirmelo. Eche vuoi che sia?

Non contenta ho altres appreso di dovere al fscola bellezza di euro 370 relativi alladeguamentodellaliquota di non so che cosa dellanno solare2008. Anno solare e molto simpatico in cui la vostraeroina ha lavorato da febbraio a luglio, il resto ingloria, e in cui ogni prestazione lavorativa stataregolarmente contrattualizzata e tassata.

Ma evidentemente non basta, e pazienza se i mesiin cui non ho lavorato lo stato italiano non me lipagher mai, intanto devo versare io. E che vuoiche sia?

I soldi non fanno la felicit, ma la mia sga farebbescappare un vaffanculo pure al Dalai Lama.

Ma, ehi: non penserete mica che mi deprimo? Giam-mai, continuo a sorridere alla mia ruota della for-tuna, prima o poi dovr pur girare nel verso giusto...

Bubbole, sono distrutta ma la verit che una de-pressione ora non me la posso permettere, conquello che costano gli strizzacervelli, lo Xanax e i

corsi di yoga per riappropriarsi del proprio respiroe dire per sempre addio allo stress.

Vi annuncio quindi ucialmente, cari lettori, chetra un po inizier i saldi lavorativi di ne stagione:chiunque fosse interessato ad assoldare Cuoca-Precaria per i mesi estivi (o per tutta la vita) pu

contrattualizzarla ora per pochi euro, un affare. For-mula soddisfatti o a progetto. Stipendio rateizzabile,nessun vincolo, inaffondabili doti di multitaskinga disposizione perpetua.

QUANDO IL GIOCO SI FA DURO

Quando il gioco si fa duro, ti rimane solo il panesecco. Rimboccati le maniche, compra della mozza-rella in offerta e preparati una bella pizza di pane,un piatto talmente povero che lalternativa pi eco-

nomica il digiuno.

Prendo le fette di pane raffermo, le passo rapida-mente nel latte e le sistemo poi in una teglia daforno. Ricopro con la passata, aggiungo un po disale e cospargo il tutto di fette di mozzarella, un podolio e qualche foglia di basilico. In forno caldo percirca un quarto dora ed fatta.

Il Dalai Lama dice: Il mio suggerimento o consi-glio molto semplice ed quello di avere un cuoresincero.

Io per oggi mi astengo dalle pillole, di saggezza.

Playlist che sha da fa pe campa

Riccardo del Turco Luglio

mercoled 10 giugno 2009

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com

Insalata di riso freddo su crostone dipane

Ingredienti per 4 persone :

- 4 fette di pane casereccio avanzate dal giorno pre-cedente- 1 piccola patata- 200 gr. di riso patna- 6 pomodorini piccadilly- 50 gr. di formaggio montasio stravecchio- 1 mazzetto odoroso composto da basilico, prezze-molo, salvia, erba cipollina e alloro- 1 spicchio daglio,- aceto balsamico- 1 limone- Insalatina tipo valeriana, ravanelli, sale, e pepe

Esecuzione : porre sul fuoco un tegame con lacquae quando questa inizia a bollire aggiungere una

foglia di alloro, e una foglia di salvia, la patata ta-gliata a dadini , dopo qualche minuto aggiungere

il riso e il sale, mescolare e portare a cottura, quin-di scolare il riso e passarlo sotto un getto di acquafredda. Versare il riso in una terrina, condirlo conun flo di olio doliva, coprire il recipiente e met-

terlo nel frigo. Nel frattempo in una ciotola versarepoco olio doliva , il prezzemolo e lerba cipollinatritata fnemente, il basilico spezzettato con le mani,e uno spicchio daglio, poi aggiungere i pomodoritagliati a cubetti, sale e pepe, mescolare e lasciarriposare per almeno ora.A questo punto mettere il riso in 4 formine con ilforo centrale , far tostare il pane nel forno ; si pro-cede quindi allimpiattamento, si mette prima ilcrostone caldo di pane, poi sul pane delle lamellesottili di formaggio montasio stravecchio, e poi so-

pra il riso della formina, e nel foro centrale la da-dolata di pomodoro, ( cui avrete precedentementetolto lo spicchio daglio ), intorno della valeriana ei ravanelli, conditi con una leggera vinaigrette realiz-zata con laceto balsamico.

Come vino per questo piatto io ho abbinato del Ver-duzzo friulano.

Con questa raccolta partecipo alla raccolta Bricioledi Bont di Albertone .

mercoled 8 luglio 2009

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Insalata di riso freddo su crostone di pane

Con questa ricetta partecipo alla raccolta di Lory

mercoled 8 luglio 2009

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Torta di pane e pomodorini

Come promesso nellultimo post, ecco la torta dipane e ricotta che ho preparato lo scorso wee-kend. Come avevo specifcato proviene dalnumerodi maggio di Cucina Moderna.

La trovo ideale da portare in unagita fuori porta,perch non approfttare del 1 maggio? Ovviamente

per tutti quelli che avranno la fortuna di trovarebel tempo _^ Anzi, perch non mi raccontate che

farete venerd? Magari prendo spunto :P

Torta di pane e pomodoriniIngredienti:.250 gr di pane raffermo250 gr di ricotta200 gr di scamorza affumicata

1/2 lt di latte2 uova

mercoled 29 aprile 2009

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Torta di pane e pomodorini

1 mazzetto di prezzemolo6 pomodorini San Marzanoolio extravergine dolivasale

Scaldate il latte. Spezzettate il pane, mettetelo inuna ciotola, irroratelo con il latte e lasciatelo riposare

per unora.Pulite il prezzemolo, lavatelo e mette-telo nel mixer con il pane, le uova, la ricotta, ed ilsale. Frullate gli ingredienti fno ad ottenere uncomposto omogeneo. Grattugiate la scamorza conuna grattugia a fori larghi e amalgamatela allim-pasto con laiuto di un cucchiaio di legno. Versateil tutto in uno stampo di 18 cm per 24 rivestito dacarta da forno.Lavate i pomodorini, asciugateli tagliateli a met,disponteli sulla torta in fle ordinate e premetelileggermente in modo che affondino un poco nel

composto. Cuocete la torta in forno caldo a 200 Cper 40 minuti. Quindi spennellate la superfcie conabbondante olio e proseguite la cottura per altri 5-6minuti. Lasciatela intiepidire e servitela tagliata aquadrotti.

mercoled 29 aprile 2009

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Torta di pane, tonno e olive verdi

Trattasi di tipico caso in cui una ricetta improvvi-sata ti sorprende tanto che pensi subito in qualeoccasione potresti riproporla: la storia di questatorta di pane? Nasce cos...

Domenica mi era venuta la brillante idea di rici-mentarmi nella preparazione della ricotta in casa,come avevo fatto qu, ma dopo aver unito il limoneal latte, i occhi non ne hanno voluto sapere di for-

marsi. Cos mi sono ritrovata con del latte con 1cucchiaio di limone. E mo che faccio? mi sono

detta... Dolci neanche a parlarne, avevo ancora imuns ed il cheesecake da consumare. Adessometto del pane raffermo nel latte e durante il tem-po che ci vorr per lammollo mi verr qualche

idea ... tz .... niente da fare. Allora ho riposto laciotola con latte e pane in frigo e ci ho dormito su.

Pensando e ripesando avrei anche deciso di prepa-rare questa torta qu, ma non avevo la ricotta(grr@##@#) ed allora ho deciso di improvvisareuna torta di pane. Per senza alcuna speranzaperch credevo che senza la ricotta avrei ottenutouna mezza ciofeca ammassata (esperienze pre-cedenti). Invece con mio grande stupore venutafuori una torta di pane, morbida e umida di consis-

tenza simile a questa che mi era tanto andata a ge-nio tempo addietro.


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Ingredienti:200 gr di pane raffermo300 ml di latte150 gr di olive verdi (senza nocciolo)2 uova1 confezione grande di tonno sottolio6 pomodoriniolio extravergine dolivasale

Scaldate il latte. Spezzettate il pane, mettetelo inuna ciotola, irroratelo con il latte e lasciatelo riposare

per unora. Mettete nel mixer il pane, le uova, ed ilsale. Frullate gli ingredienti no ad ottenere uncomposto omogeneo. Se dovesse risultare tropposodo aggiungere del latte per ottenere un compostoun p pi morbido. Trasferitelo in una ciotola, ag-giungete il tonno sbriciolato e le olive. Versate iltutto in uno stampo di 18 cm per 18 rivestito dacarta da forno, o ben oleato.Lavate i pomodorini, asciugateli tagliateli a met,

disponteli sulla torta in le ordinate e premetelileggermente in modo che affondino un poco nelcomposto. Cuocete la torta in forno caldo a 200 Cper 40 minuti. Quindi spennellate la superfcie conabbondante olio e proseguite la cottura per altri 5-6minuti. Lasciatela intiepidire e servitela tagliata aquadrotti.


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dolce-amara.blogspot.com

GNOCCHI DI PANE ALLO SPECK

Rieccomi qui pronta a pubblicare questa ricetta conla quale partecipo a questa raccolta fatta da Mar-

settina e Lory!!

Finalmente avevo qualche mattinata libera dal la-voro e cos ho unito lutile al dilettevole: infatti gra-

zie a questa raccolta sono riuscita a smaltire viaun bel po di pane raffermo e a dedicarmi alla cuci-na con un po di relax.Questi gnocchi sono davvero molto buoni e gustosivi consiglio di provarli...

formaggio montasio stagionato o emmental 150gr

1 cucchiaio di erba cipollina

Scaldate il latte e versatelo bollente sul pane tagliatoa pezzi e fate riposare per 1 ora. Tagliate a dadini ilformaggio e unitelo al pane ammorbidito insiemealla farina, alle uova, allerba cipollina tagliuzzatae una presa di sale.

venerd 7 agosto 2009

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