tag:blogger.com,1999:blog-76568057085431403922024-03-20T19:51:30.245-07:00Le ricette di Raffaelangelastorie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.comBlogger115125tag:blogger.com,1999:blog-7656805708543140392.post-19465866981406629162024-03-08T10:02:00.000-08:002024-03-08T10:07:47.892-08:00Pardulas, domenica 24 marzo 2024 alle 15:30. Iscrizioni entro le ore 18 di sabato 23 marzo<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikd-XmZU61xdjGtJua4lD2Uthbpy-5Tu2p9_PzT4ImB_A1Cp6jgUNcB9nhlyP-9Ig9RdaIT_nKknp1ruLCEUzaTy3nmwbqrNoXPQaEvohxhFdTbsqfP0axOjHE7UYbS5WrHMG67w7Bk8_EWWMx2jDHhmQJ8ZAT5uzSEzu8gmEVZnKqrZ2O8lJ7eWmF1-ne/s522/pard.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="497" data-original-width="522" height="610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikd-XmZU61xdjGtJua4lD2Uthbpy-5Tu2p9_PzT4ImB_A1Cp6jgUNcB9nhlyP-9Ig9RdaIT_nKknp1ruLCEUzaTy3nmwbqrNoXPQaEvohxhFdTbsqfP0axOjHE7UYbS5WrHMG67w7Bk8_EWWMx2jDHhmQJ8ZAT5uzSEzu8gmEVZnKqrZ2O8lJ7eWmF1-ne/w640-h610/pard.png" width="640" /></a></div><span style="white-space-collapse: preserve;">Laboratorio preparazione Pardule domenica 24 marzo alle 15:30
Cagliari, Giardino del Balice.</span><br /><span style="white-space-collapse: preserve;">Durata: 3 ore.
Quota di partecipazione: 50€.</span><br /><span style="white-space-collapse: preserve;">Prenotazione obbligatoria entro le ore 18 di sabato 23 marzo: info@isolachevorrei.com </span><br /><span style="white-space-collapse: preserve;">3473267248</span><br /><span style="white-space-collapse: preserve;">3358268596</span><br /><span style="white-space-collapse: preserve;">3404797091</span><br /> <p></p>storie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.com0tag:blogger.com,1999:blog-7656805708543140392.post-7412398032055824812023-05-21T16:00:00.000-07:002023-05-21T16:00:00.366-07:00Panada<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img align="center" alt="" border="0" data-original-height="2048" data-original-width="1490" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiAQlT-2vjWVyWRpvB2RCfQ6J1QBUqoLLPwoM9tOVG69m_IwY8iAE_JbICCG84lRciHfgNCDpJ_i96epq3lr9KQSlfH2cpulpz9eij1NyIYlpcANH8VMXN17GewLQEjE4Zxrc7Jlau6ELUK1IMNvUAaeuom6f9_02qqEFVrGGrEVwFB2g9UOrLDiZQWQ/s600/raffaelangela-panada.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Raffaelangela. Panada. Cagliari, 21 maggio 2023</td></tr></tbody></table>storie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.com0tag:blogger.com,1999:blog-7656805708543140392.post-60356472917551455872020-04-04T16:06:00.004-07:002023-05-21T16:10:14.427-07:00Pardulas (io impasto a casa) <p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGtxascdXWpTdFnG3hTJZtdRTknzK-bzAzv5M8ftqShDWCLGTYFu7URBlKUbk5bllDBTh3Q-MhXCTmXrY9ZnbvmpuZOGXsQqlMYE_R3kB8yrAueoKdHqRPmOsQFu5XD9qtJXoK3M5xZu0GtsK9VD6jStijHCBkVA9IfXJ3WpUeEEuPXiWo31tV-m15bA/s2048/pardulas-raffaelangela-2020.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1394" data-original-width="2048" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGtxascdXWpTdFnG3hTJZtdRTknzK-bzAzv5M8ftqShDWCLGTYFu7URBlKUbk5bllDBTh3Q-MhXCTmXrY9ZnbvmpuZOGXsQqlMYE_R3kB8yrAueoKdHqRPmOsQFu5XD9qtJXoK3M5xZu0GtsK9VD6jStijHCBkVA9IfXJ3WpUeEEuPXiWo31tV-m15bA/w640-h436/pardulas-raffaelangela-2020.jpeg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pardulas, Raffaelangela, 5 aprile 2020 [Foto: Andrea Mameli]</td></tr></tbody></table><br /> <p></p>storie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.com0tag:blogger.com,1999:blog-7656805708543140392.post-54859950344423543302020-04-03T16:03:00.012-07:002023-05-21T16:09:38.025-07:00Culurgiones (io impasto a casa)<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMLfJl-87jsUyWGlC-LSWqGz5-mu3r6iYsYJBYC-bvZHYxSJdEbuIxjVUzDd9qO0zpJjngsLxMFAjop_7kEjEiOVTWx0scKt6U-9x3ufEHkOs6sc29-vOT_SuTXIJxbmz1SdsDUzHpLFx_3o_5CwQxyakc_CwxJwnFq-y4Ly_Yx7wKPeiQ2r-xslV7g/s4032/culurgiones_2020.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMLfJl-87jsUyWGlC-LSWqGz5-mu3r6iYsYJBYC-bvZHYxSJdEbuIxjVUzDd9qO0zpJjngsLxMFAjop_7kEjEiOVTWx0scKt6U-9x3ufEHkOs6sc29-vOT_SuTXIJxbmz1SdsDUzHpLFx_3o_5CwQxyakc_CwxJwnFq-y4Ly_Yx7wKPeiQ2r-xslV7g/w640-h480/culurgiones_2020.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Culurgiones, Raffaelangela, 4 aprile 2020 [Foto: Andrea Mameli]</span></td></tr></tbody></table><br /><p></p><p><br /></p>storie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.com0tag:blogger.com,1999:blog-7656805708543140392.post-82284744671992763622017-07-30T23:25:00.002-07:002017-07-31T05:17:59.551-07:00Cestini di frutta alla crema<div class="separator" style="clear: both; text-align: left;">
Ciao. </div>
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Ieri ho preparato i cestini di frutta alla crema.</div>
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Per prima cosa bisogna realizzare i cestini di pasta frolla:</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBmw_koFIaOb7lcuit2qEFaG7tZ4yS6jSiXOllHwnGyLXgN8IK8NfsqNMuRNVn1nB1o9dLJfeCvi3exoFTXtFqEKP_EeigTjhPNGKnjA1DcObkWKNlnSiBoXU8qWbmwB8XDvHFuUzWaYS/s1600/1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBmw_koFIaOb7lcuit2qEFaG7tZ4yS6jSiXOllHwnGyLXgN8IK8NfsqNMuRNVn1nB1o9dLJfeCvi3exoFTXtFqEKP_EeigTjhPNGKnjA1DcObkWKNlnSiBoXU8qWbmwB8XDvHFuUzWaYS/s640/1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I cestini di pasta frolla (Le ricette di Raffaelangela) [foto: Andrea Mameli]</td></tr>
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Poi li ho riempiti con la crema pasticcera:<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM0T8erloOgp5G_tpRiflk36XMcjIoy3_Pz8F8CmI9nTG8jdqIiN_dIfGmAn8uOvjKVhloSASnNoffPK8HOFHY3X_6f8oNuGT4yhyphenhyphenEtgsAPvgFyvvmS2PVblmHQituKo4hGHZjPVo_zEGb/s1600/2.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="897" data-original-width="1600" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM0T8erloOgp5G_tpRiflk36XMcjIoy3_Pz8F8CmI9nTG8jdqIiN_dIfGmAn8uOvjKVhloSASnNoffPK8HOFHY3X_6f8oNuGT4yhyphenhyphenEtgsAPvgFyvvmS2PVblmHQituKo4hGHZjPVo_zEGb/s640/2.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I cestini riempiti di crema (Le ricette di Raffaelangela) [foto: Andrea Mameli]</td></tr>
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</div>
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Infine li ho decorati con frutta di stagione tagliata a pezzi sottili:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXYWYDVJhY_zLhXejJ6lbrPyS5bfxKIO2bOCMIqH64gXogw5m4TKA8G-Iki9qULfwnRP57lwC5k7UqJ2ywExoqfietrk_rbWZ9gAfy6s5sa3fF5UnVbGan_X2BafvceoIr9i0QEDlK630K/s1600/3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="909" data-original-width="1600" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXYWYDVJhY_zLhXejJ6lbrPyS5bfxKIO2bOCMIqH64gXogw5m4TKA8G-Iki9qULfwnRP57lwC5k7UqJ2ywExoqfietrk_rbWZ9gAfy6s5sa3fF5UnVbGan_X2BafvceoIr9i0QEDlK630K/s640/3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I cestini di pasta frolla ultimati (Le ricette di Raffaelangela) [foto: Andrea Mameli]</td></tr>
</tbody></table>
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Servite freddo.<br />
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Unica raccomandazione: muoveteli con cura perché sono molto delicati.<br />
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Ciao<br />
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<div style="text-align: right;">
Raffaelangela</div>
storie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.com0tag:blogger.com,1999:blog-7656805708543140392.post-43843532577514816392017-02-12T11:44:00.002-08:002017-02-12T11:44:34.244-08:00Impastare è rilassante, divertente e regala grandi soddisfazioni<br />
Una delle mie <b>lezioni di pasta</b> a bordo del Catamarano Vega (<a href="https://www.facebook.com/davidegorgerino/">CS Charter di Davide Gorgerino</a>) Cagliari, Molo Sanità, 2016.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWJYm6XVdEcEaFiOxyl3LJWZ7G3jsas7nWs3EAmBQ_J_oYdu82vcfmyuGEy1NVpzSClBC1TSggB5wkkz1QoSFRmc6sLx4Z6GDon03mkyhqxXfVf7Zsj1BEtEV4o8jLAD1G9JyNfJCYy2t/s1600/impastare.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWJYm6XVdEcEaFiOxyl3LJWZ7G3jsas7nWs3EAmBQ_J_oYdu82vcfmyuGEy1NVpzSClBC1TSggB5wkkz1QoSFRmc6sLx4Z6GDon03mkyhqxXfVf7Zsj1BEtEV4o8jLAD1G9JyNfJCYy2t/s640/impastare.jpg" width="357" /></a></div>
<br />storie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.com0tag:blogger.com,1999:blog-7656805708543140392.post-54545831467052800502016-12-11T07:46:00.002-08:002016-12-11T07:46:19.148-08:00Dolci natalizi: pardule, ciambelline e pandoro-alberoOggi ho iniziato a sfornare i primi dolci natalizi: Pardule alla ricotta, Ciambelline alla nutella e Ciambelline alla marmellata. Poi ho trasformato un normale pandoro in dolce albero di Natale.<br />
Ecco le foto (scattate da Andrea Mameli):<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO69BMuB8WNLs4A49Xsgdc6hNWcYTP3BapXsMO1w_zoadxdYD61ePrCDANthYwpI73LW_PJQqkuUPvSPFvKHIO44R35KFpLqRG1xHG8ZnRXKWB71KkUAgmDsAYsPGxni8U1KipKH4J5hEG/s1600/pardule.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO69BMuB8WNLs4A49Xsgdc6hNWcYTP3BapXsMO1w_zoadxdYD61ePrCDANthYwpI73LW_PJQqkuUPvSPFvKHIO44R35KFpLqRG1xHG8ZnRXKWB71KkUAgmDsAYsPGxni8U1KipKH4J5hEG/s640/pardule.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pardule alla ricotta (Le ricette di Raffaelangela, 2016)</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBPabXKnnaw4HTQJtmp1v1bYE-k0x_fxMCqBzR96zVb1jCgnKd-1uXS8MrtfE3CQdFYL0y16l0212mIuyrL7r6Gkoi0yFt_cHGA96uVKYtDvWwTfOLfujUCMNHDocvdoxYY5WIqba6dnDa/s1600/ciambelle_nutella.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBPabXKnnaw4HTQJtmp1v1bYE-k0x_fxMCqBzR96zVb1jCgnKd-1uXS8MrtfE3CQdFYL0y16l0212mIuyrL7r6Gkoi0yFt_cHGA96uVKYtDvWwTfOLfujUCMNHDocvdoxYY5WIqba6dnDa/s640/ciambelle_nutella.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ciambelline alla nutella (Le ricette di Raffaelangela, 2016)</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGs9a3r9mn8ldjTJpz5mkNRNnCcNybyEreBcqdLd48P0VZeHPYrj7OiiFCdbu6Wn8dBKXPc8bljYe0twJl6XiNALTgUruNeekaKsh337GmDCqJJXpm3FLG9BMvcgsMyn_Qnknprwdc6-G/s1600/ciambelle_marmellata.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGs9a3r9mn8ldjTJpz5mkNRNnCcNybyEreBcqdLd48P0VZeHPYrj7OiiFCdbu6Wn8dBKXPc8bljYe0twJl6XiNALTgUruNeekaKsh337GmDCqJJXpm3FLG9BMvcgsMyn_Qnknprwdc6-G/s640/ciambelle_marmellata.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ciambelline alla marmellata (Le ricette di Raffaelangela, 2016)</td></tr>
</tbody></table>
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Pandoro-albero con nutella, cereali e biscotti<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaLpRbiVBOBwA9uI4zMJOEbtux1wvk2pYyd68VGxlFu6fnaS36CelybVgu3iac1Eu-Qu9T6IbW0TmSpYqS9ulpcvyG3r9u-9Y33lG4JOB-YZbevdTdTYI1W2p-tYBZez4v-UVbJr70NZO/s1600/pandalbero.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaLpRbiVBOBwA9uI4zMJOEbtux1wvk2pYyd68VGxlFu6fnaS36CelybVgu3iac1Eu-Qu9T6IbW0TmSpYqS9ulpcvyG3r9u-9Y33lG4JOB-YZbevdTdTYI1W2p-tYBZez4v-UVbJr70NZO/s640/pandalbero.JPG" width="640" /></a></div>
<br />storie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.com0tag:blogger.com,1999:blog-7656805708543140392.post-11176073311741469172016-12-11T07:41:00.002-08:002016-12-11T07:41:42.554-08:00Panadine alle verdure<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcwYMZo1CQUr46RbfCrQP2rciZlithoU_BV6MJvUVSQiZB8g1WI13CdPe4laWD-9sJLgWw-cSbkgfa4sWPQncyAgo9I2pPHicuE2ncc1QjUXyJKvV674Z4_ZpxHeNd1lXX2OZLYN5aYCuw/s1600/panadine.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcwYMZo1CQUr46RbfCrQP2rciZlithoU_BV6MJvUVSQiZB8g1WI13CdPe4laWD-9sJLgWw-cSbkgfa4sWPQncyAgo9I2pPHicuE2ncc1QjUXyJKvV674Z4_ZpxHeNd1lXX2OZLYN5aYCuw/s640/panadine.JPG" width="640" /></a></div>
<br />storie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.com0tag:blogger.com,1999:blog-7656805708543140392.post-67033068859219455212016-02-01T13:50:00.001-08:002016-02-10T04:31:32.890-08:00Fregola con cozze<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnXI-FPESVI3JTPE2BEUn27jhUVugKnHXJUx6iPIbtga-1hkP2A3uh6CI0kqZBLIayIV-0O0or9Iw8tpgmrK_cXSfByyjGqfTfZiCguaxJFrdMJT5j72GOntghbgxWTc4hdZNahW9rJA1Z/s1600/cozze.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="461" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnXI-FPESVI3JTPE2BEUn27jhUVugKnHXJUx6iPIbtga-1hkP2A3uh6CI0kqZBLIayIV-0O0or9Iw8tpgmrK_cXSfByyjGqfTfZiCguaxJFrdMJT5j72GOntghbgxWTc4hdZNahW9rJA1Z/s640/cozze.jpg" width="640" /></a></div>
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Le cozze si sposano molto bene con la fregola. E se la fregola la fate con le vostre mani (a partire da semola di grano duro, acqua e sale) la soddisfazione è doppia.<br />
<div style="text-align: right;">
<i>Raffaelangela</i></div>
<br />storie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.com0tag:blogger.com,1999:blog-7656805708543140392.post-74327151357336228422015-11-01T08:30:00.000-08:002015-11-03T11:51:12.355-08:00Il mio Pan 'e saba per la festa di Ognissanti 2015Il mio Pan 'e saba per la festa di Ognissanti 2015.<br />
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<br />storie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.com0tag:blogger.com,1999:blog-7656805708543140392.post-53376449662947616962015-10-31T15:40:00.001-07:002015-10-31T15:59:42.328-07:00Buon Ognissanti con le Pabassine!<div style="text-align: left;">
Per la festa di Ognissanti ho preparato le Pabassine. Tanti auguri a tutti!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisjjbVlCRloSN8nwgTmUF__XkjHtKgkVt_XfPOEYlXUS1wx_4JWJ-xayEqzsGqisjkiu1w4RB6IpG0vZYEnn1W_B5HutMXJhzUCGS3IxVcrCeEntP_UEjysLjqDi4SL5Gbx17o-HfCgigi/s1600/raffaelangela_dolci.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisjjbVlCRloSN8nwgTmUF__XkjHtKgkVt_XfPOEYlXUS1wx_4JWJ-xayEqzsGqisjkiu1w4RB6IpG0vZYEnn1W_B5HutMXJhzUCGS3IxVcrCeEntP_UEjysLjqDi4SL5Gbx17o-HfCgigi/s640/raffaelangela_dolci.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pabassine pronte</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuNvejRc83QeAteceK4RcU1T7xJVwrTE1dY8bOvNkrST0jQKEiuRbvX9JwnIYhl2HbqXQG-HIJ3H8_15RQFbLNfnl-0KOxBSJO5v9mC04R-t8OGSpNXtTt-tU7s4BVFbwOgvf0NybLVDOG/s1600/preparazione.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuNvejRc83QeAteceK4RcU1T7xJVwrTE1dY8bOvNkrST0jQKEiuRbvX9JwnIYhl2HbqXQG-HIJ3H8_15RQFbLNfnl-0KOxBSJO5v9mC04R-t8OGSpNXtTt-tU7s4BVFbwOgvf0NybLVDOG/s640/preparazione.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pabassine in preparazione</td></tr>
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storie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.com0tag:blogger.com,1999:blog-7656805708543140392.post-91023143238523306692015-10-20T15:43:00.002-07:002015-10-21T00:37:52.740-07:00Esperimenti dolci<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNXb9tcygxT_ZRNT4M-pboG9N-FpDCAHlgy5RoBI2-kT4dXpniiOUiBo7ltgVz4rcgfrRYiBmPxOMoHxjlCMqc17izKEFr3kgh1GaZlaWCeZTv9MquTmKnkqhny5tQidGNHnVp3iCiWUTx/s1600/dolci_raffaelangela.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNXb9tcygxT_ZRNT4M-pboG9N-FpDCAHlgy5RoBI2-kT4dXpniiOUiBo7ltgVz4rcgfrRYiBmPxOMoHxjlCMqc17izKEFr3kgh1GaZlaWCeZTv9MquTmKnkqhny5tQidGNHnVp3iCiWUTx/s640/dolci_raffaelangela.jpg" width="640" /></a></div>
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storie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.com0tag:blogger.com,1999:blog-7656805708543140392.post-85845851139013967992015-10-20T14:57:00.000-07:002015-10-20T15:09:17.934-07:00Facciamo i bon bon: un laboratorio per imparare a fare i biscotti senza cottura<div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<b><span style="color: red; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Libreria Tuttestorie</span></b></div>
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<b><span style="color: red; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="mso-spacerun: yes;"> </span>Sabato 24 Ottobre. Ore 17:00</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /><span style="color: orange;"><span style="font-size: large;"><b>FACCIAMO I BON BON</b></span></span></span></div>
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<span style="color: #7030a0; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"></span><b><span style="color: #26c70b; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Laboratorio per imparare a fare i biscotti senza cottura</span></b></div>
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<span style="color: #26c70b; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">A cura di Raffaelangela Pani (Scuola di Pasta)</span></div>
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<b><span style="color: red; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Per bambini da 5 a 7 anni</span></b><span style="color: red; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> <b style="mso-bidi-font-weight: normal;">Durata 60 minuti</b></span><br />
<span style="color: red; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><b style="mso-bidi-font-weight: normal;"> </b><br /><b>Max 20 bambini</b>. <b>Quota di partecipazione: 7 euro</b></span><br />
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<b><span style="color: #26c70b;">Ci
divertiremo a fare i biscotti con ingredienti gustosi e la glassa, le
praline e i confetti colorati, la polvere di cocco e le stelline di
cioccolato, i pezzetti di mandorle e tutto quello che vi suggerisce la
fantasia!</span></b><br />
<b><span style="color: #26c70b;">Informazioni e prenotazioni: Libreria Tuttestorie, Via Emanuele Orlando 4, Cagliari. Telefono: 070659290. E-mail: tuttestorie@tiscali.it (indicando nome, cognome, </span></b><b><span style="color: #26c70b;"><b><span style="color: #26c70b;">età</span></b> del bambino e racapito telefonico). </span></b><br />
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storie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.com0tag:blogger.com,1999:blog-7656805708543140392.post-9938291575978271952015-10-12T04:04:00.000-07:002015-10-21T01:11:06.090-07:00Dopo il laboratorio di Cucina Sostenibile al Festival Tuttestorie...L'esperienza del mio <b>laboratorio di Cucina Sostenibile</b> al <b>Festival Tuttestorie</b> è riuscita davvero molto bene. Bambini entusiasti di imparare a impastare, genitori divertiti, io stanca ma estremamente soddisfatta.<br />
Ho raccontato la mia esperienza nel blog <a href="http://scuoladipasta.blogspot.it/2015/10/laboratorio-di-cucina-sostenibile-al.html" target="_blank"><b>Scuola di pasta</b></a><br />
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<i><b>Raffaelangela</b></i><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTqIs7KDeVY6LdjBFHuOAS691S3-jQCQRgDvGhe6iTzgFVIV_hX_-LUwCW8aLxHCVZpsY2YK0vYQ5nMsSgj6YzfBUHzpjPPEDXdf_5yp0vuK8YKlUDe5GKaz76oGDYVY_QPEnvluurrc8/s1600/tuttestorie15-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTqIs7KDeVY6LdjBFHuOAS691S3-jQCQRgDvGhe6iTzgFVIV_hX_-LUwCW8aLxHCVZpsY2YK0vYQ5nMsSgj6YzfBUHzpjPPEDXdf_5yp0vuK8YKlUDe5GKaz76oGDYVY_QPEnvluurrc8/s640/tuttestorie15-2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Impastare al Festival Tuttestorie! Domenica 11 Ottobre 2015</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI24N-WgpWbheHVSPy5ctI2OfaHnRasVR555NYL6Sfy51m8PHIDCh3jL9iqIVOidGtDbKAL-EWFtNfT2hOxdUhrRr_20vj5yrJW-6LhtXNFjmKzpNp92Jts5Esn-mXWZysUGUu7gIFAn_A/s1600/culurgionis.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI24N-WgpWbheHVSPy5ctI2OfaHnRasVR555NYL6Sfy51m8PHIDCh3jL9iqIVOidGtDbKAL-EWFtNfT2hOxdUhrRr_20vj5yrJW-6LhtXNFjmKzpNp92Jts5Esn-mXWZysUGUu7gIFAn_A/s640/culurgionis.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I bambini osservano le mie mani che chiudono i Culurgionis </td></tr>
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<br />storie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.com0Cagliari, Italy39.2238411 9.121661300000027939.1254361 8.960299800000028 39.3222461 9.2830228000000279tag:blogger.com,1999:blog-7656805708543140392.post-16902406929855156882015-09-21T14:14:00.001-07:002015-09-21T14:14:51.954-07:00Oggi panadine ripiene di melanzane, zucchine, peperoni, cipolle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJjEYtXXcAvMQC7puqDFmHc7zEnZCIK0QHTL2MABoJ66wqZwXR5k1gqIr7aLVujSW2JV32VvB5BoQSUu5XQKjHeqmRMQ_ylWjYj_8x1j9ah5eC7HyVkwbzbHodr9dhV9V6dNT6Dy-CnijS/s1600/panadine_di_Raffaelangela.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJjEYtXXcAvMQC7puqDFmHc7zEnZCIK0QHTL2MABoJ66wqZwXR5k1gqIr7aLVujSW2JV32VvB5BoQSUu5XQKjHeqmRMQ_ylWjYj_8x1j9ah5eC7HyVkwbzbHodr9dhV9V6dNT6Dy-CnijS/s640/panadine_di_Raffaelangela.jpg" width="640" /></a></div>
L'impasto è a base di semola di grano duro, olio e acqua.<br />
Per il ripieno ho usato melanzane, zucchine, peperoni e cipolle.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQVTZ2KL_IGKcYD_Ut-d-ZW17jQN3TjmgBqJJLHk4WeVrKfvBTpPeGVsfsVwiixCGyGZfRXel3eW-U0Yjy1FcAxzqoKgD9JQith8B5gLxVGOVDhjEQFQEwPNUOZh9pymHRwlzmzQhDuhx/s1600/panadine_ripiene.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQVTZ2KL_IGKcYD_Ut-d-ZW17jQN3TjmgBqJJLHk4WeVrKfvBTpPeGVsfsVwiixCGyGZfRXel3eW-U0Yjy1FcAxzqoKgD9JQith8B5gLxVGOVDhjEQFQEwPNUOZh9pymHRwlzmzQhDuhx/s640/panadine_ripiene.jpg" width="640" /></a></div>
storie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.com0tag:blogger.com,1999:blog-7656805708543140392.post-89614784090423404382015-09-11T10:00:00.004-07:002015-09-11T10:39:14.444-07:00Due laboratori di pasta e cucina sostenibile Domenica 11 Ottobre 2015<div align="left" class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHhHOa4eo_O1j2W7kLJz1QE1EFwT-MNqcWTx_NLQnlsSrORFQY5vZrKqVPZ1tw640U6g5PmizMzmWCBB6ZGN0_7TuKS4SF1VFHpFUMmUUh3dgbWxQVQpxmEI8eWjvU3ZPSR7ZEIZHhDZKY/s1600/eXtra.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHhHOa4eo_O1j2W7kLJz1QE1EFwT-MNqcWTx_NLQnlsSrORFQY5vZrKqVPZ1tw640U6g5PmizMzmWCBB6ZGN0_7TuKS4SF1VFHpFUMmUUh3dgbWxQVQpxmEI8eWjvU3ZPSR7ZEIZHhDZKY/s320/eXtra.jpg" width="220" /></a>I nostri laboratori per bambini e ragazzi saranno al Festival Tuttestorie, nello spazio <b>Incimallescale.</b><br />
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Iscrizioni <b>dal 23 Settembre al 3 Ottobre</b> attraverso il sito <b><a href="http://www.cagliariperibambini.it/">www.cagliariperibambini.it</a></b> (biglietto: € 5,00).<br />
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<b>"Con le mani in pasta"</b> è il laboratorio di impasto e cucina sostenibile della durata di <b>105 minuti</b> ideato e condotto da <a href="http://clienti.applejack.it/tuttestorie2010/festival/libriautori.php?id_year=805&id_auth=874&level=2" target="_blank">Raffaelangela Pani</a> (<a href="http://scuoladipasta.blogspot.it/" target="_blank">Scuola di pasta</a>) e <a href="http://clienti.applejack.it/tuttestorie2010/festival/libriautori.php?id_year=805&id_auth=864&level=2" target="_blank">Andrea Mameli</a> (<a href="http://linguaggio-macchina.blogspot.it/" target="_blank">Linguaggio Macchina</a>).<br />
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Contenuti: giocare con gli ingredienti per divertirci a preparare la
pasta con le nostre mani e cucinarla in maniera sostenibile.<br />
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Due appuntamenti in programma: <br />
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Domenica 11 Ottobre 2015, nello spazio <br />
<ul>
<li>
alle <b>10:00</b> laboratorio "Con le mani in pasta" per bambini <span style="color: red;"><b>da 4 a 6 anni</b></span> </li>
<li>alle <b>12:00 </b>laboratorio "Con le mani in pasta" per ragazzi <span style="color: red;"><b>da</b><b> 7 a 10 anni </b></span> </li>
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storie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.com0tag:blogger.com,1999:blog-7656805708543140392.post-65583872628087293472015-08-26T15:38:00.001-07:002015-08-27T06:44:39.130-07:00La mia Panada per Cagliari 2015La mia <b>panada</b> dedicata a <b><a href="http://www.cagliari2015.eu/" target="_blank">Cagliari Capitale Italiana della Cultura 2015</a></b> ha 9 semplici ingredienti: semola di grano duro, patate, pomodori secchi, aglio, prezzemolo, olio extravergine d'oliva, acqua e sale. Questa versione della panada l'ho fatta con la carne, ma posso usare pesce (anguille) oppure verdure cotte.<br />
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Iniziamo dall'impasto, con il quale costruiremo il fondo e il coperchio della "pentola di pasta": acqua, olio e un pizzico di sale da versare pian pano nella semola.<br />
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L'importante è lavorare bene la pasta, alla quale aggiungeremo via via l'olio e l'acqua salata.<br />
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fino a ottere una forma compatta, liscia e non troppo asciutta<br />
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La facciamo riposare una ventina di minuti avvolta nella pellicola trasparente, poi la tagliamo in due parti (1/3 e 2/3). La grande, una volta stesa, formerà il fondo della "pentola" (spessore circa un centimetro) distesa sul fondo di una teglia (diametro circa 25 cm)<br />
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Ora inseriamo due strati di patate, carne, pomodoro secco, prezzemolo, aglio:<br />
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Il bordo andrà lasciato abbondante perché poi si dovrà unire al bordo del coperchio<br />
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La porzione piccola dell'impasto formerà il coperchio della "pentola". I bordi andranni chiusi accuratamente pizzicando la pasta con le dita e dando la forma di
cordoncino: <br />
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Si potrà decorare con scritte o altre forme <br />
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La panada si cuoce nel forno già caldo a 220° per circa un'ora e venti minuti.<br />
Per capire se è pronta bisonga scuoterla e sentire il movimento del liquido che fuoriesce dalla carne.<br />
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<i><b>Raffaelangela Pani</b></i><br />
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<span style="font-size: x-small;"><b>Foto: Andrea Mameli </b></span><i><b><br /></b></i></div>
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storie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.com0tag:blogger.com,1999:blog-7656805708543140392.post-3269011555981499562015-07-11T07:45:00.000-07:002015-07-11T07:56:41.833-07:00Sformatini di ricotta, zucchine e Parmigiano ReggianoLa semplicità in cucina è riuscire a creare tre diversi sformatini con soli quattro ingredienti. E così nasce la mia nuova ricetta per il concorso PRChef2015.<br />
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INGREDIENTI <br />
Parmigiano Reggiano (stagionatura 12 mesi): 40 grammi;<br />
Zucchine: 2<br />
Ricotta: 125 grammi;<br />
Uova: uno;<br />
Sale: qb;<br />
Olio extravergine d'oliva: qb.<br />
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PREPARAZIONE<br />
Ho tagliato metà di una zucchina a rondelle e l'altra a tocchetti. Dalla seconda zucchina ho ricavato fettine sottili. <br />
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Le rondelle e le fettine le ho cotte alla piastra.<br />
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I tocchetti li ho cotti in un tegamino con un filo d'olio e un pizzico di sale.<br />
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Un pirottino l'ho rivestito con le fettine e l'altro con le rondelle.<br />
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Poi ho preparato il ripieno con i tocchetti di zucchine, l'uovo, la ricotta setacciata e il Parmigiano Reggiano. E ho riempito i pirottini.<br />
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Poi ho messo in forno a 180 gradi per mezz'ora insieme a un terzo pirottino non foderato di zucchine. In questo modo ho ottenuto tre deliziosi sformatini. Li ho impiattati insieme a una rosa fatta di zucchine. <br />
Raffaelangela<br />
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<br />storie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.com0tag:blogger.com,1999:blog-7656805708543140392.post-5957865631302307212015-06-28T13:03:00.001-07:002015-08-27T10:22:31.878-07:00Panadine ripiene di zucchine, pinoli e Parmigiano Reggiano: #PRCHEF2015La mia seconda ricetta del concorso <a href="http://4cooking.parmigianoreggiano.com/" target="_blank">PRChef2015</a> è un riuscito incontro fra le <a href="http://raffaelangela.blogspot.it/2013/03/panadine-volonta-carne-peperoni.html" target="_blank">panadine</a> e il Parmigiano Reggiano.
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<b>La panada</b> è un piatto tipico della Sardegna che io amo moltissimo: la immagino come una pentola fatta di pasta che partecipa alla cottura del suo contenuto. <br />
Il ripieno della panada generalmente è composto da <a href="http://raffaelangela.blogspot.it/2013/01/panada-di-pesce-anguille-e-piselli-con.html" target="_blank"><b>anguille e piselli</b></a> o <a href="http://raffaelangela.blogspot.it/2012/12/panada-di-carne-agnello-e-patate-nella.html" target="_blank"><b>agnello e patate</b></a>.<br />
In questo caso ho sperimentato il matrimonio fra <b>zucchine, pinoli e Parmigiano Reggiano</b>.<br />
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<span style="font-weight: bold;">INGREDIENTI per 4 persone</span><br />
In base al regolamento del concorso, oltre ai quattro ingredienti principali (in questo caso: Parmigiano Reggiano, pinoli, zucchine, pasta) ho utilizzato alcuni ingredienti di base acqua, olio, sale, cipolla, pepe nero; pasta di semola e farina come preparazione di base (contata come ingrediente unico).<br />
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<b>RIPIENO</b><br />
300 gr di zucchine<br />
100 gr di Parmigiano Reggiano stagionato 24 mesi<br />
70 gr di pinoli<br />
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<b>PASTA FRESCA</b><br />
120 gr di semola di grano duro Senatore Cappelli macinato a pietra<br />
120 gr di farina Senatore Cappelli macinato a pietra<br />
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<b>PREPARAZIONE RIPIENO</b><br />
Per prima cosa ho fatto imbiondire la cipolla tagliata a julienne con un filo d'olio, poi ho aggiunto le zucchine, anche loro tagliate a julienne, ho salato e pepato e cotto a fuoco lento per 5 minuti. Poi ho mantecato con le scaglie di Parmigiano Reggiano e una manciata abbondante di pinoli.<br />
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<b>PREPARAZIONE PANADINA</b><br />
Ho preparato la pasta, poi l'ho tirata con l'impastatrice a manovella Imperia SP150 (del 1965). Ho steso la pasta omogeneamente e ho tagliato i dischi di circa mezzo centimetro di spessore, la metà dei quali che costituisce la base, leggermente più larghi dell'altra (coperchio).<br />
Aiutandomi con un cucchiaio ho posato il ripieno sui dischi di base, poi ho ricoperto il ripieno con il secondo disco e infine ho pizzicato i bordi due dischi insieme per chiuderli ricamando la pasta a forma di cordoncino.<br />
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Ho messo in forno a 180° per circa 20 minuti: le panadine sono pronte quando la pasta si colora uniformemente.<br />
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<b><span style="font-size: x-small;">Raffaelangela Pani, Cagliari, 28 Giugno 2015</span></b><br />
<b><span style="font-size: x-small;">Foto: Andrea Mameli </span></b>storie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.com1tag:blogger.com,1999:blog-7656805708543140392.post-31220534693638928522015-06-20T07:35:00.001-07:002015-07-09T15:11:04.872-07:00Ravioli con cuore di patate e Parmigiano Reggiano: #PRCHEF2015<b><span style="font-size: x-small;"><i>"Complicare è facile, semplificare è difficile. Per semplificare bisogna togliere, e per togliere bisogna sapere cosa togliere. Togliere invece che aggiungere vuol dire riconoscere l’essenza delle cose e comunicarle nella loro essenzialità" </i></span></b><br />
<b><span style="font-size: x-small;">(Bruno Munari)</span></b><br />
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<b><span style="font-size: x-small;"><span style="font-size: large;"> <span style="font-size: x-large;">Ravioli con cuore di patate e Parmigiano Reggiano </span></span></span></b></div>
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La mia idea di semplicità in cucina parte da una sfida: ottenere piatti saporiti a partire da ingredienti semplici e in grado di stuzzicare la mia creatività.<br />
Ho avuto l'idea dei ravioli con patate e Parmigiano Reggiano mentre davo acqua
alle mie piantine di basilico e menta, che coltivo nel balcone di casa.<br />
Ho pensato di far sposare quella foglioline profumate con il sapore intenso e deciso del formaggio. E il risultato finale ha superato le mie aspettative. Peccato non poter inserire i sapori e gli odori nel blog.<br />
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E per partecipare al concorso <a href="http://4cooking.parmigianoreggiano.com/" target="_blank"><b>PRChef2015</b></a> indetto da <b>Parmigiano Reggiano</b> ho preparato la pasta con semola di grano duro e uovo, con ripieno di patate e Parmigiano Reggiano.<br />
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<b>INGREDIENTI</b> per 4 persone<br />
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In base al regolamento del concorso, oltre ai quattro ingredienti principali ho potuto
utilizzare anche ingredienti di base come: acqua, olio, sale, aceto,
spezie, erbe aromatiche, zucchero. Le preparazioni di base come la pasta
sono contate come ingrediente unico.<br />
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<b>PASTA FRESCA</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLKBV0om_4vSoZ9piKvrG5Yefc2d0FFfixHxEPfNZhJtvUTiiDmk2F2Uf237j6lCcESfHgkSSl0yjg6lI8MAJ5X3d4c925Qgo8PhaEHIMbC7HnZ48aKjr4TMUO2d1ffpjizDjS2FOEw_3r/s1600/pomodorini.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLKBV0om_4vSoZ9piKvrG5Yefc2d0FFfixHxEPfNZhJtvUTiiDmk2F2Uf237j6lCcESfHgkSSl0yjg6lI8MAJ5X3d4c925Qgo8PhaEHIMbC7HnZ48aKjr4TMUO2d1ffpjizDjS2FOEw_3r/s320/pomodorini.jpg" width="264" /></a><b>300</b> gr di semola di grano duro Senatore Cappelli macinato a pietra<br />
<b>3</b> uova<br />
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<b>RIPIENO</b><br />
<b>300</b> gr di patate<br />
<b>45</b> gr di Parmigiano Reggiano stagionato 36 mesi<br />
<b>10</b> foglioline di menta fresca<br />
<b>3</b> cucchiaini di olio extravergine d'oliva<br />
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<b>CONDIMENTO</b><br />
<b>10</b> pomodorini<br />
<b>3</b> cucchiaini di olio extravergine d'oliva<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihfgHhyphenhyphen0ErTW0YAqiucLolP-3mvyw43H8Tit0HzLOvsHWsH8K_SaDtc4sx1kuxIey5j6Qh_wqsQb0qV9bT-bvKwN4HJTIyUrrygkQ7xulAQ05yHpeGpJoBjN0KDcXpIR2N8R98siJDjxYA/s1600/impasto1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihfgHhyphenhyphen0ErTW0YAqiucLolP-3mvyw43H8Tit0HzLOvsHWsH8K_SaDtc4sx1kuxIey5j6Qh_wqsQb0qV9bT-bvKwN4HJTIyUrrygkQ7xulAQ05yHpeGpJoBjN0KDcXpIR2N8R98siJDjxYA/s320/impasto1.jpg" width="235" /></a>sale q.b.<br />
<b>8</b> di foglioline di basilico fresco <br />
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<b>PREPARAZIONE</b><br />
Ho preparato la pasta disponendo la semola a fontana sul tavolo di lavoro; al centro ho versato le uova; ho impastato fino a ottenere una palla liscia e omogenea. Ho lasciato riposare per 20 minuti.<br />
Nel frattempo mi sono dedicata al ripieno: ho sbucciato le patate, che avevo messo a bollire, e le ho schiacciate; ho aggiunto l'aglio, l'olio, le foglie di menta spezzettate e il Parmigiano Reggiano grattugiato.<br />
Con la sfogliatrice a manovella ho steso una sfoglia liscia e sottile sulla quale ho disposto il ripieno con il cucchiaino, distanziate in modo da consentire la chiusura di ciascun raviolo.<br />
Poi ho adagiato la seconda sfoglia e ho ritagliato i ravioli con uno stampino a forma di fiore.<br />
Dopo aver cotto i ravioli li ho conditi con un sugo semplice a base di pomodoro e basilico e li ho guarniti con Parmigiano Reggiano grattugiato a scaglie.<br />
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<b>Raffaelangela Pani, Cagliari</b><br />
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<br />storie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.com0tag:blogger.com,1999:blog-7656805708543140392.post-32671625254681415922015-06-06T03:55:00.001-07:002015-06-06T03:55:19.718-07:00Torta girasole agli spinaciVi ricordate la <a href="http://raffaelangela.blogspot.it/2013/11/torta-pan-brioche-alla-nutella.html" target="_blank"><b>Torta ban-brioche alla nutella</b></a>? Oggi ho fatto qualcosa di simile, ma con gli Spinaci. La base è un disco di pasta sfoglia.<br />
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Ho coperto con un secondo disco di pasta sfoglia, premendo bene i borsi, e ho dato forma al disco piccolo centrale.<br />
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Ho costruito i petali ripieni di spinaci.<br />
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E prima di mettere in forno (a 200 Gradi per 20 minuti) ho aggiunto i semi di sesamo al centro.<br />
Ecco il risultato:<br />
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333storie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.com0tag:blogger.com,1999:blog-7656805708543140392.post-81666227735636460772015-05-24T01:03:00.001-07:002015-05-24T02:24:54.050-07:00Il blog Le ricette di Raffaelangela partecipa a #PRChef2015<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRIiZjIWz7n7a6t4ww7pXjMVXeejSHUSQTifixVuO-HJN5Y9WRBqcSfRbI_fOsPo1JeHvhrGyYiqib7jKzQ9NoTDsN_5UfnfwL5bb33zhfOtN5NcFgzgfEGY53ZuhQVuDkFlWML-IUwasB/s1600/raffa.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRIiZjIWz7n7a6t4ww7pXjMVXeejSHUSQTifixVuO-HJN5Y9WRBqcSfRbI_fOsPo1JeHvhrGyYiqib7jKzQ9NoTDsN_5UfnfwL5bb33zhfOtN5NcFgzgfEGY53ZuhQVuDkFlWML-IUwasB/s1600/raffa.jpg" /></a>Il blog <b>Le ricette di Raffaelangela</b> parteciperà al concorso <b><a href="http://4cooking.parmigianoreggiano.com/" target="_blank">Parmigiano Reggiano Chef 2015</a> <i>Vai all’essenza, punta all’eccellenza</i>.</b><br />
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<b>4COOKING</b> è la sfida a ideare e preparare <b>una ricetta con quattro soli ingredienti </b>uno dei quali è il Parmigiano Reggiano (in una delle tre stagionature che saranno inviate a ogni partecipante).<br />
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Al termine della sfida una giuria qualificata di chef appartenenti all’associazione <i>Chef to Chef emiliaromagnacuochi</i> giudicherà le ricette e decreterà le trenta migliori che entreranno a far parte del ricettario 4COOKING del Parmigiano Reggiano.<br />
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La ricetta che avrà maggiormente incarnato lo spirito dell’iniziativa, puntando all’essenzialità e valorizzando al meglio il Parmigiano Reggiano, sarà inserita nei menù dei ristoranti Eataly Alti Cibi in Italia.<br />
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<br />storie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.com0tag:blogger.com,1999:blog-7656805708543140392.post-42388130914532495612015-05-23T00:44:00.000-07:002015-05-24T00:50:57.647-07:00Cottura solare per Muffin e Crêpe <div class="separator" style="clear: both; text-align: center;">
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<iframe allowfullscreen="" frameborder="0" height="355" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/jM2vftkmXsnkVH" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="425"> </iframe> <br />
<div style="margin-bottom: 5px;">
<b> <a href="https://www.slideshare.net/amamelifb/cucinare-con-ilsole-andrea-mameli-23-maggio-2015" target="_blank" title="Cucinare con il_sole (Andrea Mameli, 23 Maggio 2015)">Cucinare con il_sole (Andrea Mameli, 23 Maggio 2015)</a> </b> from <b><a href="https://www.slideshare.net/amamelifb" target="_blank">Andrea Mameli</a></b> </div>
storie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.com0tag:blogger.com,1999:blog-7656805708543140392.post-59331267285733782772014-12-31T06:22:00.002-08:002014-12-31T06:22:51.461-08:00Auguri di un felice anno culinario <div class="separator" style="clear: both; text-align: center;">
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<b>Wish you a very happy Cooking Year!!!</b><br />
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<b>Raffaelangela </b>storie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.com0tag:blogger.com,1999:blog-7656805708543140392.post-11720121550711176012014-12-30T06:17:00.000-08:002014-12-31T06:17:50.351-08:00Torta cioccolato e Smarties<div class="separator" style="clear: both; text-align: center;">
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<br />storie socialihttp://www.blogger.com/profile/09190460862041986491noreply@blogger.com0