tag:blogger.com,1999:blog-79431676005333996612024-03-19T05:44:19.144-03:00COZINHA DO OUTRO MUNDOGASTRONOMIAUnknownnoreply@blogger.comBlogger9125tag:blogger.com,1999:blog-7943167600533399661.post-68937117555327490462010-08-04T19:28:00.001-03:002010-08-04T19:29:37.483-03:00American pie - Torta de Maçã<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVq_Xq-i1Xz6i1ElU0lsgdChvh6sOlzMORaE8-HttPVHxwB7J_yQerWUJR-BglCGbPXqIkO8qX48KIBGBfPEOkkizdph5cUvdP4-ZKpPG7dFoy2oYZPSsPvYomkD8_THFJoLfeE4jKyg/s1600/ap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVq_Xq-i1Xz6i1ElU0lsgdChvh6sOlzMORaE8-HttPVHxwB7J_yQerWUJR-BglCGbPXqIkO8qX48KIBGBfPEOkkizdph5cUvdP4-ZKpPG7dFoy2oYZPSsPvYomkD8_THFJoLfeE4jKyg/s640/ap.jpg" width="516" /></a></div><br />
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ORIGEM: ESTADOS UNIDOS<br />
DIFICULDADE:mínimo<br />
PREPARAÇÃO: 30 minutos<br />
CULINÁRIA: 40 minutos<br />
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<br />
<span class="Apple-style-span" style="font-size: x-large;">INGREDIENTES </span><br />
PARA 6-8 pessoas<br />
<br />
• 500 gramas de massa brisée<br />
• 1 kg de maçãs vermelhas grandes<br />
• 150 g de açúcar refinado<br />
• 1 colher mais 1 / 2 de farinha tipo 00<br />
• 1 colher de chá de canela e 1 / 2 terreno<br />
• casca de 1 limão<br />
• Noz-moscada<br />
• 400 g de sorvete de baunilha<br />
<br />
MASSA<br />
<br />
500 g de farinha branca<br />
250 g de manteiga<br />
125 g de água fria<br />
sal.<br />
<br />
<br />
<span class="Apple-style-span" style="font-size: x-large;">PREPARO</span><br />
<br />
<span class="Apple-style-span" style="font-size: x-large;"><b>Recheio</b></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><br />
</span><br />
Lave as maçãs, descasque, corte em fatias e retire as sementes,<br />
para cortar a fruta em cubos coloque em uma tigela com as raspas de limão,<br />
açúcar, farinha, uma colher de chá de canela e uma pitada de noz moscada ralada.<br />
Misture bem.<br />
<br />
<span class="Apple-style-span" style="font-size: x-large;"><b>Massa</b></span><br />
<br />
Misture e sove os ingredientes.<br />
Separe a massa em duas partes, uma das quais é um pouco maior do que a outra.<br />
Forre uma assadeira com a parte maior da massa<br />
<br />
Espalhe o recheio de maçãs<br />
.<br />
Fechar a torta com o restante da massa, comprimindo as bordas para selar.<br />
<br />
Asse em forno pré-aquecido a 200 ° C<br />
por aproximadamente 40 minutos, em seguida, deixe esfriar e depois desenforme.<br />
<br />
Corte em fatias e distribua em pratos individuais<br />
acompanhe cada porção com duas bolas de sorvete de creme polvilhado com a canela restante.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7943167600533399661.post-15023234910394936632010-08-04T18:43:00.000-03:002010-08-04T18:43:23.608-03:00Meatloaf - Rolo de carne Básico<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk8acThhdGY67oj-JckiqMEbSz8KUcZMrcio5qMCZYgATbstVIsOU4uyoNdUNifPnM7WZFVZlmWQn2iXJpVp3LMdh1h445DpZHQyTNPffsTnWA9zs-OHP201RMzcozsjHFyfIpkaU-BhQ/s1600/meatloaf-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk8acThhdGY67oj-JckiqMEbSz8KUcZMrcio5qMCZYgATbstVIsOU4uyoNdUNifPnM7WZFVZlmWQn2iXJpVp3LMdh1h445DpZHQyTNPffsTnWA9zs-OHP201RMzcozsjHFyfIpkaU-BhQ/s400/meatloaf-.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>ORIGEM : USA<br />
TEMPO TOTAL : Duas horas<br />
<br />
<br />
INGREDIENTES<br />
<br />
1 / 2 xícara picada legumes crus ou refogados (cebola, alho-porro, pimentos, tomate, abobrinha, cogumelos, etc)<br />
1 xícara de migalhas de pão ou de enchimento de grão, (par-cozido o arroz, aveia, purê de batatas ou pão macio)<br />
700 gr. de carne moida<br />
1 ovo grande<br />
Ervas frescas ou secas /a gosto<br />
Especiarias e outros temperos a gosto<br />
Sal a gosto<br />
<br />
PREPARO<br />
<br />
1.Pré-aqueça o forno a 350 graus.<br />
<br />
2.Misture os legumes com as migalhas de pão ou outro enchimento.<br />
Misture estes ingredientes cuidadosamente com a carne. Misture o ovo.<br />
<br />
3. Adicione o condimentos, tomando cuidado para não underseason da mistura.<br />
Se você não quiser experimentar da mistura crua para verificar os temperos,<br />
cozinhe uma colher de sopa em uma panela antiaderente por alguns minutos até ela perder a sua vermelhidão, deixe-a esfriar um pouco, então prove.<br />
<br />
4. Dê forma de um pão à mistura e coloque em assadeira rasa untada com manteiga.<br />
Asse 90 minutos. Sirva quente ou morno.<br />
<br />
RENDIMENTO 4-6 porçõesUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-7943167600533399661.post-53389065537282580992010-08-02T19:46:00.001-03:002010-08-04T19:33:08.766-03:00Peito de perú com maçãs - Filetti di tacchino alle mele<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicnWKK8rY0sz_H32bUWl37oF60kFBsOwZRajd7rdtR8N2cNhuxP91thA81A4J4E6mkw8Ah5MDFVcsxnD1tx7kQZA8RuKdbzX3wzdVR_vXzPP2NEliyrhgDXGCBn-myHyQbQ6ubm8-HJEk/s1600/peito+de+per%C3%BA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicnWKK8rY0sz_H32bUWl37oF60kFBsOwZRajd7rdtR8N2cNhuxP91thA81A4J4E6mkw8Ah5MDFVcsxnD1tx7kQZA8RuKdbzX3wzdVR_vXzPP2NEliyrhgDXGCBn-myHyQbQ6ubm8-HJEk/s640/peito+de+per%C3%BA.jpg" width="516" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #5f7319; font-family: 'Trebuchet MS', verdana, arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 17px;"></span></span></div><span class="Apple-style-span" style="color: #5f7319; font-family: 'Trebuchet MS', verdana, arial; font-size: small;"></span><br />
<span class="Apple-style-span" style="color: #5f7319; font-family: 'Trebuchet MS', verdana, arial; font-size: small;"><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: x-large;">Peito de perú com maçãs</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: x-large;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">ORIGEM: RÚSSIA </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">DIFICULDADE:média</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">PREPARAÇÃO: 20 minutos mais o tempo de imersão </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">CULINÁRIA: 15 minutos</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: x-large;">Ingredientes para 6 pessoas</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">• 600 g de filé de peru fatiado fino</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">• 2 maçãs tart</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">• 150 gramas de ameixas</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">• 1 colher de chá de páprica</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">• 20 g de manteiga</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">• 1 colher de sopa de açúcar</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">• 3 colheres de sopa de farinha</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">• 2 colheres de sopa de leite</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">• 2 ovos</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">• sal</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: x-large;">PREPARO</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">Coloque em uma tigela ameixas de molho em água morna por cerca de duas horas. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">Após este tempo, retire as sementes da ameixas e corte em pedaços pequenos.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">Descasque as maçãs , e retire as sementes , corte em fatias.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">Tempere os filés peru com sal e rechei-os com ameixas e maçãs, polvilhe com açúcar , feche como envelopes.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">Bata os ovos em uma tigela, acrescente a farinha, um pouco de cada vez, e despeje lentamente o leite, mexendo com cuidado.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;"> Passes os filés na massa e frite em uma panela com manteiga derretida em fogo médio.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">Cozinhe os filés por 10 minutos, até dourar por igual,</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;"> polvilhe com páprica e sirva quente, </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;">enfeite com fatias de maçã deixadas de lado.</span></span></div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7943167600533399661.post-73422167547432511372010-08-01T22:01:00.013-03:002010-08-02T20:08:06.833-03:00Torta Cremosa de Morango com Vinho Moscato<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlE2FAwopxlS6eOk2PjyKZxVYEX9eZhCDr8FeTV7f1Ic-zclWjEn-JV4T3l1PF77PS1qyZ-ieCui3GJhaDRfcjybyFhjzTIA3k_kQ0Wv158YaxJa4SVM8bYsRiCxEi0BvYiv7aUZKSnBg/s1600/MORANGOS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlE2FAwopxlS6eOk2PjyKZxVYEX9eZhCDr8FeTV7f1Ic-zclWjEn-JV4T3l1PF77PS1qyZ-ieCui3GJhaDRfcjybyFhjzTIA3k_kQ0Wv158YaxJa4SVM8bYsRiCxEi0BvYiv7aUZKSnBg/s400/MORANGOS.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: georgia, 'times new roman', times, serif; font-size: x-large; line-height: 34px;">Creamy Strawberry Moscato Torte</span><br />
<span class="Apple-style-span" style="font-size: large;">Tempo: 20 minutos, mais seis horas para gelar</span><br />
<div><span class="Apple-style-span" style="font-size: x-large;"></span><br />
<span class="Apple-style-span" style="font-size: x-large;"></span><br />
<span class="Apple-style-span" style="font-size: x-large;"></span><br />
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<span class="Apple-style-span" style="font-size: x-large;"><div><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: medium;">ORIGEM : USA</span></span></div><div>INGREDIENTES</div><div><ul><li><span class="Apple-style-span" style="font-size: medium;">1 caixa e meia de morangos</span></li>
<li><span class="Apple-style-span" style="font-size: medium;">1 colher de sopa rasa de açúcar granulado, ou mais ao gosto</span></li>
<li><span class="Apple-style-span" style="font-size: medium;">1 garrafa (750 ml) de vinho moscato, mais para servir</span></li>
<li><span class="Apple-style-span" style="font-size: medium;">1/2 quilo queijo marscarpone</span></li>
<li><span class="Apple-style-span" style="font-size: medium;">1 / 2 xícara de creme de leite</span></li>
<li><span class="Apple-style-span" style="font-size: medium;">1 / 3 xícara de açucar de confeiteiro, para polvilhar - mais se desejar</span></li>
<li><span class="Apple-style-span" style="font-size: medium;">2 vagem baunilhas verdes</span></li>
<li><span class="Apple-style-span" style="font-size: medium;">48 biscoitos ingleses (2 pacotes).</span></li>
</ul></div><div><span class="Apple-style-span" style="font-size: x-large;">PREPARO</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: medium;">1. Corte em fatias 1/4 dos morangos. Deixar todo restante para rechear. Ponha os morangos em fatias em um recipiente e misture com cuidado o açúcar granulado, acrescentando mais se fatias se são muito azedas. Dê um toque de vinho moscato no recipiente e deixe separado por 15 minutos.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: medium;">2. Entretanto, em uma outra tigela grade, misture bem o queijo mascarpone, o creme de leite e 1/ 3 de xícara de "açúcar de confeiteiro . Use uma faca afiada para dividir baunilha longitudinalmente. Com o lado cego da faca, raspe as sementes e adicione à mistura de mascarpone. Bata levemente até formar picos moles. (Salvar vagem de baunilha para um outro uso, como o açúcar de baunilha).</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: medium;">3. Despeje 3 xícaras de vinho moscato em uma tigela rasa. Passe 2 ou 3 biscoitos de cada vez, no vinho, girando uma vez por alguns segundos, para que possam absorver parte do líquido, e ir colocando numa forma de vidro, lado a lado, até formar uma camada</span></div><div><span class="Apple-style-span" style="font-size: medium;">4. Espalhe metade da mistura de queijo mascarpone sobre os biscoitos ingleses. Fazer uma camada de morangos cortados em cima do mascarpone uniformemente. </span></div><div><span class="Apple-style-span" style="font-size: medium;">Distribuir uniformemente outra camada de Biscoitos sobre as fatias de morango . </span></div><div><span class="Apple-style-span" style="font-size: medium;">Finalmente, cubra com a mistura restante do mascarpone, usando uma espátula para alisar. </span></div><div><span class="Apple-style-span" style="font-size: medium;">Cubra a torta e leve à geladeira por pelo menos 6 horas a dois dias. </span></div><div><span class="Apple-style-span" style="font-size: medium;">Decore com os morangos reservados. </span></div><div><span class="Apple-style-span" style="font-size: medium;">Sirva em pratos ou taças regados com um pouco mais de vinho moscato.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: medium;"><i>Rendimento: 10 a 12 porções.</i></span><br />
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<i><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: cyan;"><b><span class="Apple-style-span" style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwGWiGTYFNs1hNT2hyEjztOkl6gedE4DfcCTwuO1bB6bCtcT-hTggJKvXyh4lDuxER6HHz28n81aK6OJFJ6rNWIDxYQe6buqargiOU3dNcIC6w95NsCroSZUjWlMiTU3A4hkEJ_uBrEhw/s1600/g_QUEIJO+MASCARPONE.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;">COMO FAZER O QUEIJO MASCARPONE -</a></span></b></span></span></i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsD-eKt6tLKgtkh9xWBrTPZOREWwEVeNAk-cLDawmkkLcO0tO_8JmI5vln8yuvS1pEpemrTCva145K1-sh0X0urpw0FBU82Dbwz1CH8NIgDfCntlSZX7HcQxbADHANDr3nQQdG_copXM/s1600/mascarpone+(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsD-eKt6tLKgtkh9xWBrTPZOREWwEVeNAk-cLDawmkkLcO0tO_8JmI5vln8yuvS1pEpemrTCva145K1-sh0X0urpw0FBU82Dbwz1CH8NIgDfCntlSZX7HcQxbADHANDr3nQQdG_copXM/s400/mascarpone+(1).jpg" width="400" /></a></div><i><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: cyan;"><b><br />
</b></span></span></i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDoBg0LvIM10E1obFN6Axo6w3L7yvT1-66fYkDkr-KUwwOvvvBnmJiy5ga9l9fy3RIQ9nj_KEPCM8RnFuZORdYm6QFaSugC5rbXmGm8hGFt83WWsuHFoZzh5gHp-ceXIv5eSAFZhNC2Rw/s1600/mascarpone.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDoBg0LvIM10E1obFN6Axo6w3L7yvT1-66fYkDkr-KUwwOvvvBnmJiy5ga9l9fy3RIQ9nj_KEPCM8RnFuZORdYm6QFaSugC5rbXmGm8hGFt83WWsuHFoZzh5gHp-ceXIv5eSAFZhNC2Rw/s200/mascarpone.jpg" width="179" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwGWiGTYFNs1hNT2hyEjztOkl6gedE4DfcCTwuO1bB6bCtcT-hTggJKvXyh4lDuxER6HHz28n81aK6OJFJ6rNWIDxYQe6buqargiOU3dNcIC6w95NsCroSZUjWlMiTU3A4hkEJ_uBrEhw/s1600/g_QUEIJO+MASCARPONE.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwGWiGTYFNs1hNT2hyEjztOkl6gedE4DfcCTwuO1bB6bCtcT-hTggJKvXyh4lDuxER6HHz28n81aK6OJFJ6rNWIDxYQe6buqargiOU3dNcIC6w95NsCroSZUjWlMiTU3A4hkEJ_uBrEhw/s200/g_QUEIJO+MASCARPONE.jpg" width="178" /></a><br />
<span class="Apple-style-span" style="font-size: medium;"></span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"> Ingredientes</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">1 litro de creme de leite fresco</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">2 g de ácido cítrico</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;">Modo de Preparo</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">1.Aqueça o creme de leite à 36º graus, acrescente o ácido cítrico, apague o fogo e misture até ficar grosso (textura de requeijão)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">2.Pegue um escorredor de macarrão, forre com um pano branco e limpo (pano de prato más sem nenhuma pintura)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">3.Coloque dentro de um recipiente qualquer, pois a massa irá soltar líquido</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">4.Despeje a massa no escorredor forrado com o pano, cubra com outro pano e leve à geladeira por 12 horas</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">5.Pronto você tem uma ótima base para pavês ou tiramissú</span></div></div><div style="text-align: center;"><br />
</div><div></div></span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7943167600533399661.post-37252154112909253372010-08-01T20:50:00.001-03:002010-08-01T20:51:11.877-03:00CARPACCIO DI MANZO CON CAPERRI<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJ2XlAjA_w29sPiUgb9UWv1cobDZ8vwHBFI2b33ZasHt8k03KoS555KKFOKVW8p9FWm-flyp3UjptwREYZacJY1h23s5HRDTmcxC1vMKy8v5LpGx0JfryWxa4xhYsDKUeJER1Y0fUE1A/s1600/Carpaccio1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJ2XlAjA_w29sPiUgb9UWv1cobDZ8vwHBFI2b33ZasHt8k03KoS555KKFOKVW8p9FWm-flyp3UjptwREYZacJY1h23s5HRDTmcxC1vMKy8v5LpGx0JfryWxa4xhYsDKUeJER1Y0fUE1A/s640/Carpaccio1.jpg" width="516" /></a></div><br />
<b><span class="Apple-style-span" style="font-size: x-large;">Carpaccio de carne com alcaparras</span></b><br />
<br />
ORIGEM : Itália<br />
DIFICULDADE:mínimo<br />
PREPARAÇÃO: 15 minutos<br />
<br />
<span class="Apple-style-span" style="font-size: x-large;">Ingredientes para 4 pessoas</span><br />
<br />
• 320 g de filé de carpaccio de carne cortada<br />
• 2 colheres de sopa de alcaparras em conserva<br />
• 1 cebola<br />
• 1 colher de chá de mostarda<br />
• suco de 1 / 2 limão<br />
• 1 colher de chá de rabanete<br />
• 2 colheres de sopa de salsa<br />
• Óleo de oliva extra virgem<br />
• Pimenta<br />
• flocos de cereais para guarnecer<br />
• raminhos de tomilho e estragão para guarnecer<br />
<br />
<br />
<span class="Apple-style-span" style="font-size: x-large;">PREPARO</span><br />
<br />
Divida as fatias de carne em pratos individuais.<br />
Descasque as cebolas e corte em fatias finas,<br />
em seguida, distribua sobre a carne juntamente com as alcaparras bem drenados com azeite.<br />
Prepare uma emulsão batendo com um garfo em uma tigela a mostarda,<br />
2 colheres de sopa de óleo e despeje lentamente filtrada suco de limão.<br />
Polvilhe a carne e polvilhe com o rabanete ralado e salsinha picadinha.<br />
Salpique generosamente com pimenta perfumada e sirva,<br />
decorado com parmesão raspada, raminhos de tomilho e estragão picados.<br />
<div><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7943167600533399661.post-45264142949730259912010-08-01T20:33:00.001-03:002010-08-01T20:51:33.658-03:00CARPACCIO AL ROQUEFORT<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjksSFMtHrGEhFwP3qdlozNuFcHOLX1SOpR3u_DdbkeVOXmf3ezXIBGxJTrj_JHUEFXAPptklPETEcpEON7Pbb7WW1QOJzv5hjojvzMQ0Pyf-Mpa5d0IOjB2ByR9mRWprwUAycAIVKO78/s1600/Carpaccio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: x-large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjksSFMtHrGEhFwP3qdlozNuFcHOLX1SOpR3u_DdbkeVOXmf3ezXIBGxJTrj_JHUEFXAPptklPETEcpEON7Pbb7WW1QOJzv5hjojvzMQ0Pyf-Mpa5d0IOjB2ByR9mRWprwUAycAIVKO78/s640/Carpaccio.jpg" width="516" /></span></a></div><span class="Apple-style-span" style="font-size: x-large;"><br />
</span><br />
<br />
<b><span class="Apple-style-span" style="font-size: x-large;">Carpaccio com roquefort</span></b><br />
<span class="Apple-style-span" style="font-size: x-large;"><br />
</span><br />
ORIGEM : Itália<br />
DIFICULDADE:mínimo<br />
PREPARAÇÃO: 15 minutos<br />
CULINÁRIA: 40 minutos<br />
<span class="Apple-style-span" style="font-size: x-large;"><br />
</span><br />
<span class="Apple-style-span" style="font-size: x-large;">Ingredientes para 4 pessoas</span><br />
<br />
• 350 gramas de carne carpaccio<br />
• 120 g de feijão<br />
• 2 cenouras<br />
• 1 abobrinha<br />
• 4 cebolas<br />
• 1 copo de prosecco<br />
• 1 dl de nata<br />
• 100 gramas de queijo Roquefort<br />
• 150 g de gorgonzola<br />
• Óleo de oliva extra virgem<br />
• sal<br />
• pimenta branca<br />
<br />
<span class="Apple-style-span" style="font-size: x-large;">PREPARO</span><br />
<br />
Descasque e lave o feijão, cenoura e abobrinha. legumes Ferva em água e sal,<br />
escorra e amasse-os sob água corrente para parar o cozimento.<br />
Corte os legumes em pedaços pequenos, coloque-os em uma tigela e tempere com um pouco de óleo.<br />
Cubos de Roquefort e gorgonzola, sem casca.<br />
Descasque e pique finamente as cebolas e refogue em uma panela junto com o vinho espumante por cerca de 20 minutos.<br />
Despeje o creme para a panela e leve para ferver, mexendo chão, em seguida, adicione o queijo e continue mexendo até ficar homogêneo cremoso.<br />
Acerte o sal e a pimenta.<br />
Organizar o carpaccio em pratos individuais, decore com legumes e molho e sirva quente.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7943167600533399661.post-44655535203638886762010-08-01T20:04:00.001-03:002010-08-01T20:09:05.594-03:00RISOTTO AI FUNGHI<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIMd5wjHMDq5rHd-X3xb7BkxqQ3dyThrl12VPjCmwi8RAIekaFAqz18brRjixvaWGPEBAXnyzX-DeQS3csMXpHVP1uwJTmqCyDdWcnOxVqDE53Ty0xxBdxqRJ-MohzsUmca1whGYAmQm0/s1600/risoto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIMd5wjHMDq5rHd-X3xb7BkxqQ3dyThrl12VPjCmwi8RAIekaFAqz18brRjixvaWGPEBAXnyzX-DeQS3csMXpHVP1uwJTmqCyDdWcnOxVqDE53Ty0xxBdxqRJ-MohzsUmca1whGYAmQm0/s640/risoto.jpg" width="516" /></a></div><br />
<br />
ORIGEM: LOMBARDIA<br />
DIFICULDADE:média<br />
PREPARO: 20 minutos<br />
CULINÁRIA: 30 minutos<br />
<br />
Ingredientes para 4 pessoas<br />
<br />
• 320 g de arroz Arborio<br />
• 400 g de cogumelos frescos<br />
• 80 g de manteiga<br />
• 2 dentes de alho<br />
• vinho branco seco<br />
• 1 raminho de salsa<br />
• caldo de legumes<br />
• Queijo Ralado<br />
• sal<br />
<br />
PREPARO:<br />
<br />
Limpe os cogumelos (tipo funghi), removendo a extremidade de haste e as partes murchas ou danificadas,<br />
em seguida, lave-as rapidamente em água fria corrente e depois seque delicadamente.<br />
Corte em fatias ou pedaços, dependendo do tamanho.<br />
Em uma panela derreta metade da manteiga, alho descascado,<br />
esmague-os um pouco e adicione a manteiga derretida, deixe dourar, em seguida, removê-los.<br />
Despeje os cogumelos na manteiga aromatizada, o sal e deixe sabor levemente, em seguida, adicione o arroz bem.<br />
Misture bem, coloque meio copo de vinho e, quando é completamente evaporado,<br />
em seguida, adicione sua primeira concha de caldo quente.<br />
Mexer e levar o arroz estiver cozido, adicionar mais ações como e quando o anterior tiver sido completamente absorvido.<br />
Perfume arroz com salsa picada, sal e retire do fogo.<br />
Misture o restante da manteiga e 2 colheres de sopa de queijo parmesão ralado.<br />
Distribua o arroz em pratos individuais, decore com algumas folhas de hortelã ou outra erva e servir.<br />
<br />
<br />
OBS : Arroz Arborio - O mais usado para fazer risoto, ele concentra bastante amido, o que confere aquela consistência cremosa.<br />
Também tem uma incrível capacidade de absorver condimentos.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7943167600533399661.post-13792551718552374222010-08-01T18:57:00.001-03:002010-08-01T19:19:22.062-03:00Polpettine vegetariane - ALMÔNDEGAS -<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyh84DwLrO1JW2I_ZSZncrA5Z9rBG7342UFCt5B1gQMhvFKr-c8uj0SEqNUG_NagZM8eyC57N24oqUMbBGfD50ihIHzMjV9Xwu6bzb9gZvjNuMs_dVQ1osYZ3jA2xqxUyrLFVhdFy-F6U/s1600/cucina_vegetariana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyh84DwLrO1JW2I_ZSZncrA5Z9rBG7342UFCt5B1gQMhvFKr-c8uj0SEqNUG_NagZM8eyC57N24oqUMbBGfD50ihIHzMjV9Xwu6bzb9gZvjNuMs_dVQ1osYZ3jA2xqxUyrLFVhdFy-F6U/s640/cucina_vegetariana.jpg" width="516" /></a></div><span class="Apple-style-span" style="color: #371d08; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 21px;"></span><br />
<h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #5f7319; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 25px; font-style: inherit; font-weight: normal; letter-spacing: 0px; line-height: 28px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="color: black;"><br />
<h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-large;">Almôndegas Vegetarianas</span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 25px; font-weight: normal;"><br />
</span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;">ORIGEM : Itália</span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;">DIFICULDADE:mínimo</span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;">PREPARAÇÃO: 30 minutos </span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"></span></span><span class="Apple-style-span" style="font-size: medium; font-weight: normal;">CULINÁRIA: 50 minutos </span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-large;">Ingredientes para 4 pessoas</span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">• 400 g de batata média</span></span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">• 300 g de espinafre congelado</span></span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">• 1 cenoura</span></span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">• 100g de ervilhas congeladas</span></span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">• 1 cebola branca</span></span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">• 2 ovos</span></span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">• 100 g de parmesão ralado</span></span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">• algumas colheres de leite</span></span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">• 350 gramas de molho de tomate</span></span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">• 2 colheres de chá de manjericão seco</span></span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">• algumas folhas de manjericão fresco</span></span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">• 2 colheres de chá de paprika</span></span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">• 3 colheres de sopa de azeite extra-virgem</span></span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">• Óleo para fritar</span></span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">• sal</span></span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-weight: normal;"></span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">• Pimenta</span></span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: medium;">PREPARO: </span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">Lave e descasque as batatas e deixe ferver em água fria com sal por cerca de 25 minutos, em seguida, amasse com espremedor de batatas, recolhendo o puré numa tigela.</span></span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">Cozinhar o espinafre congelado em abundância de água fervente com sal, tirá-los com uma escumadeira, deixe esfriar, esprema e pique.</span></span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">Na mesma água cozinhe por 5 minutos e escorrer as ervilhas congeladas. </span></span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">Raspe e lave a cenoura, pique grosseiramente, deixar ferver por alguns minutos na mesma panela e escorra.</span></span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">Aqueça o azeite em uma panela e deixe a cebola descascada e picada, adicione o espinafre, ervilhas e cenouras, sal, pimenta, mexa bem e cozinhe em fogo médio por 2-3 minutos.</span></span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">Adicionar no purê de batatas, legumes, ovos, parmesão ralado e algumas colheradas de leite. </span></span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">Misture todos os ingredientes e faça as almôndegas do tamanho de um damasco. </span></span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">Aquecer em uma panela o molho de tomate e tempere com manjericão. Basta levar a ferver, distribuí-lo no fundo de pratos individuais. </span></span></span></h1><h1 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">Frite as almôndegas em óleo abundante, tirá-las com uma escumadeira, coloque-as sobre toalhas de papel, em seguida, divida-o em pratos, sobre molho de manjericão. Polvilhe com a páprica, decore com algumas folhas de manjericão e sirva .</span></span></span></h1></span></h1>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7943167600533399661.post-68510205217561260552010-08-01T03:36:00.000-03:002010-08-01T03:36:26.136-03:00SACHERTORTE<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwpZodfe6OtWgvJFxpYot1vMEczn8AS3bPIgpoyFwc2u2q79vDeq-0xIlvUpAfnt-8ztsb176bxx5hhNzMWuN6Kh97PTpAMvzXRtpppAlkyvp0LWZk5bQkYojV9y_jH8ka_PMf8ApB79Q/s1600/TORTA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwpZodfe6OtWgvJFxpYot1vMEczn8AS3bPIgpoyFwc2u2q79vDeq-0xIlvUpAfnt-8ztsb176bxx5hhNzMWuN6Kh97PTpAMvzXRtpppAlkyvp0LWZk5bQkYojV9y_jH8ka_PMf8ApB79Q/s640/TORTA.jpg" width="516" /></a></div><br />
<br />
<br />
<b>ORIGEM: AUSTRIA </b><br />
DIFICULDADE:elevado<br />
PREPARAÇÃO: 40 minutos<br />
CULINÁRIA: 50 minutos<br />
<br />
<br />
<b><span class="Apple-style-span" style="font-size: x-large;">Ingredientes para 8 PESSOAS</span></b><br />
<br />
• 150 g de farinha tipo 00<br />
• 150 g de manteiga<br />
• 150 g de açúcar refinado<br />
• 5 ovos<br />
• 300 gramas de chocolate escuro<br />
• 1 colher de chá de fermento em pó<br />
• 1 colher de chá de baunilha<br />
• 150 g de geléia de damasco<br />
• 2 colheres de sopa de leite<br />
• 100g de açúcar de confeiteiro<br />
• manteiga para untar<br />
• farinha para untar<br />
<br />
<b><span class="Apple-style-span" style="font-size: x-large;">PREPARAÇÃO</span></b><br />
<br />
Derreta o chocolate cortado em pedaços em banho-maria , juntamente com o leite.<br />
Misturar a já manteiga amolecida com o açúcar e a baunilha,<br />
coloque as gemas de ôvo uma por vez e acrescente o chocolate derretido.<br />
Adicione a farinha peneirada com o fermento e mexa.<br />
Finalmente misture as claras em neve.<br />
Unte uma forma de 24 cm de diâmetro com manteiga e farinha,<br />
despeje a mistura e asse em forno pré-aquecido a 180 ° C por 40 minutos.<br />
tire da forna e deixe esfriar, depois corte-o na metade da largura;<br />
espalhe a geléia de damasco e feche suavemente.<br />
<br />
<b><span class="Apple-style-span" style="font-size: x-large;">Prepare a cobertura de chocolate: </span></b><br />
Derreta o chocolate em pedaços em banho-maria ;<br />
junte o açúcar de confeiteiro e, fora do fogão, amassar a massa,<br />
adicionando três colheres de sopa de água fria, uma de cada vez.<br />
Quando você conseguir um creme liso e brilhante,<br />
cubra a superfície e as bordas da torta com uma espátula,<br />
<br />
Espere esfriar e sirva .Unknownnoreply@blogger.com0