tag:blogger.com,1999:blog-46167112536447676322023-11-16T07:20:39.810-08:00La Cucina di EraldoLa Cucina è..Emozione...è Rievocazione
Ricette di cucina ,create sperimentate nel corso della mia esperienza trentennaleEraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.comBlogger149125tag:blogger.com,1999:blog-4616711253644767632.post-75206342883684893232014-12-14T23:12:00.004-08:002015-06-21T02:22:34.912-07:00Purple Triangle<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="background-color: white; line-height: 13.5pt;">Inredienti</span></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="background-color: white; line-height: 13.5pt;">gr 295 patate violette (nere) </span></span><br />
<span style="background-color: white; font-family: Times, 'Times New Roman', serif; font-size: large; line-height: 13.5pt;">gr 105 olio extra vergine di oliva</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">gr 50 scalogno<br />gr 100 latte fresco intero<br />
gr 100 brodo vegetale<br />
gr 8 gelatina in fogli tipo oro<br />
gr 250 panna fresca 35% grassi<br />
gr 4 sale<br />
gr 1 pepe<br />
gr 100 filetti di acciuga sott’olio<br />
gr 3 aglio<br />
gr 300 pane bianco in dischi ø 4 cm<o:p></o:p></span></div>
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<b><span style="font-family: Times, Times New Roman, serif; font-size: large;">Preparazione<o:p></o:p></span></b></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: large;">Rosolare lo scalogno con poco olio, unire gr 250 di
patata lessa a cubetti e bagnare con latte e brodo. Raggiunta l’ebollizione,
togliere dal fuoco e frullare il tutto ottenendo una crema non troppo
raffinata. Aggiustare di sale e pepe e, quando ancora calda, unire la gelatina
ammollata in precedenza. Quando il composto raggiunge i 30°C, unire la panna
montata e colare negli stampi Formaflex FR076. Stabilizzare in abbattitore
a -40°C, sformare e mantenere a temperatura negativa. Frullare in un blender i
filetti di acciuga con olio e aglio fino ad ottenere una crema emulsionata.
Sistemare i savarin di bavarese sui dischi di pane, riempire il foro con la
crema di acciuga e guarnire con una chips di patata </span><span style="font-size: large;">violetta fritta</span></span><span style="font-family: Cambria, serif; font-size: 8pt;"><o:p></o:p></span></div>
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<br />Eraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.com0tag:blogger.com,1999:blog-4616711253644767632.post-55919488116950148392014-12-03T21:29:00.000-08:002015-06-19T04:18:07.201-07:00Nutellotti<div class="separator" style="clear: both; text-align: center;">
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Ingredienti:<br />
Nutella a similare gr 180<br />
Farina "00" gr 95<br />
uova intere n°1<br />
mescolare il tutto, far freddare bene, formare delle palline, creare un buco con il manico di un cucchiaio di legno,farcire con marmellata a piacere(non troppa)<br />
cuocere in forno a 200°C per 5 mn poi abbassare a 170°C e continuare la cottura per altri 4 mn<br />
servire .Sono molto semplici e golosi<br />
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<br />Eraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.com0tag:blogger.com,1999:blog-4616711253644767632.post-30588388353859729142014-12-03T21:23:00.002-08:002015-06-21T02:12:26.774-07:00Macaron<div class="separator" style="clear: both; text-align: center;">
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Ingredienti per circa 50 macarons finiti (ovvero già uniti con la ganache):<br />
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125g di farina di mandorle pelate<br />
225g di zucchero al velo<br />
120g di albumi vecchi di almeno un giorno<br />
60g di zucchero semolato<br />
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Preparazione:<br />
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Ridurre le mandorle in una farina il più possibile fine (è importante per la buona riuscita dei macaron) … Se lo fate con un mixer o col bimby fate attenzione ad azionarlo a intervalli altrimenti le mandorle si scalderanno e si rischia che fuoriesca un po’ della loro oleosità. Per evitare questo frullate le mandorle insieme allo zucchero a velo … A questo punto setacciate il tutto e nel frattempo montate gli albumi e a metà montatura aggiungete un cucchiaio di zucchero semolato e mano a mano anche il restante fino ad avere degli albumi lucidi e ben fermi. A questo punto se decidete di fare dei macaron colorati dividete l’albume in parti uguali (tante quanti sono i colori che volete utilizzare), aggiungete il colore che desiderate a ogni parte, mescolate un po’ dall’alto verso il basso e infine versate la corrispondente parte di farina mista a zucchero a velo e amalgamate il tutto sempre mescolando dall’alto al basso per non far smontare troppo gli albumi.<br />
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<b> <span style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;">Crema Ganache al Cioccolato </span></b><br />
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<li itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13px;"><b><span itemprop="amount">200 g</span> di <a href="http://www.my-personaltrainer.it/Tv/Ricette/Ingredienti/cioccolato_fondente.html" style="text-decoration: none;"><span style="color: black;">cioccolato fondente</span></a></b></li>
<li itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13px;"><b><span itemprop="amount">180 g</span> di <span style="text-decoration: none;"><a href="http://www.my-personaltrainer.it/Tv/Ricette/Ingredienti/panna_fresca.html" style="text-decoration: none;">panna fresca</a></span></b></li>
<li itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13px;"><b><br /></b></li>
<li itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13px;"><span style="clip: rect(0px 0px 0px 0px); height: 1px; left: -999999px; overflow: hidden; position: absolute; top: auto; width: 1px;"><b>Crema Ganache al Cioccolato (Senza Burro)</b></span><ol start="1">
<li>Tritare finemente il cioccolato fondente con l’aiuto di un coltello affilato o di una grattugia.</li>
<li>Nel frattempo, scaldare la panna a bagnomaria, evitando tuttavia l’ebollizione.</li>
<li>Sciogliere il cioccolato tritato nella panna aiutandosi con un frustino.</li>
<li>Preparare una ciotola con ghiaccio ed acqua, dunque immergere il pentolino in questa soluzione ghiacciata e montare il composto con le fruste elettriche fino a consolidamento della crema.</li>
</ol>
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L’idea giusta<br />
È possibile preparare la crema ganache per tempo: in questo caso, il composto caldo di panna e cioccolato va lasciato raffreddare a temperatura ambiente e poi sistemato in frigorifero per alcune ore. Una volta rimosso dal frigo, non sarà necessario immergere la ciotola nell’acqua ghiacciata perché il composto sarà già molto freddo. Si consiglia tuttavia di raffreddare in frigo anche le fruste.</div>
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<li>La crema ganache può essere utilizzata per ricoprire torte oppure per farcire dolcetti (ideale da versare in una tasca da pasticcere). Ricordiamo che maggiore sarà la quantità di cioccolato, maggiore sarà anche la consistenza della ganache.</li>
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Potrebbe interessarti:<a href="http://www.my-personaltrainer.it/Tv/Ricette/Preparazioni_di_Base/crema-ganache-cioccolato.html" style="color: #006198; text-decoration: none;">http://www.my-personaltrainer.it/Tv/Ricette/Preparazioni_di_Base/crema-ganache-cioccolato.html</a></address>
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Potrebbe interessarti:<a href="http://www.my-personaltrainer.it/Tv/Ricette/Preparazioni_di_Base/crema-ganache-cioccolato.html" style="color: #006198; text-decoration: none;">http://www.my-personaltrainer.it/Tv/Ricette/Preparazioni_di_Base/crema-ganache-cioccolato.html</a></address>
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<br />Eraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.com0tag:blogger.com,1999:blog-4616711253644767632.post-17762431532409236412014-09-17T10:27:00.003-07:002014-09-17T21:22:48.684-07:00Cestino di patate con porcini<div class="separator" style="clear: both; text-align: center;">
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Scavare delle patate in modo da formare dei cestini </div>
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cuocerli a vapore per qualche mn circa 6-7 ,devono risultare al dente. </div>
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fare una bechamél piuttosto densa, aggiungere i porcini,(se freschi ,trifolateli 3 mn<br />
se secchi ammollateli 30 mn)poi aggiungete del parmigiano 40 gr, del gorgonzola,40 gr<br />
fate sciogliere bene il tutto, aggiustate di sale e pepe bianco,se vi piace aggiungete anche una grattata di noce moscata.</div>
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Quando la salsa è pronta riempite i cestinetti precedentemente, cotti</div>
cospargete con del pan grattato ed infornate a 180°C fino a doratura !<br />
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BUON APPETITO..........</div>
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<br />Eraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.com3tag:blogger.com,1999:blog-4616711253644767632.post-82103686739732590562014-09-13T05:00:00.004-07:002015-06-19T05:29:22.430-07:00Pink Triangle<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;"> <b>Ingredienti:</b><br />gr 400 salmone affumicato<br />burro gr 50<br />colla pesce gr 7<br />panna gr 100<br />pane da toast<br />filadelfia gr 100<br />rucola gr 40<br />sale,pepe bianco<br />Grana gr 30<br />Procedimento:<br />frullare il salmone con il burro,ottenere una massa morbida,poi mettere a mollo la colla di pesce,strizzarla ed aggiungerla alla panna scaldata a 50°C,incorporare al salmone , mettere in stampi triangolari abbattere a -18 °C poi sformare servire su crostino di pane tostato,decorare l'incavo con una mousse ottenuta lavorando il formaggio con sale, pepe bianco, grana, rucola tritata.....</span><br />
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<br />Eraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.com1tag:blogger.com,1999:blog-4616711253644767632.post-6227615843870638642014-09-13T04:48:00.003-07:002015-06-21T02:15:20.238-07:00Frangipane al Pomodoro<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Arial, Helvetica, sans-serif;">gr 125 burro<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Arial, Helvetica, sans-serif;">gr 75 parmigiano grattugiato<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Arial, Helvetica, sans-serif;">gr 50 isomalto<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Arial, Helvetica, sans-serif;">gr 8 sale<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Arial, Helvetica, sans-serif;">gr 180 uova intere<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Arial, Helvetica, sans-serif;">gr 50 ricotta<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Arial, Helvetica, sans-serif;">gr 50 pomodoro concentrato<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Arial, Helvetica, sans-serif;">gr 125 farina di mandorle<o:p></o:p></span></span></div>
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<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Arial, Helvetica, sans-serif;">gr 100 pane grattugiato<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Arial, Helvetica, sans-serif;">gr 3 lievito chimico<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Arial, Helvetica, sans-serif;">gr 200 ricotta di bufala<o:p></o:p></span></span></div>
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<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Arial, Helvetica, sans-serif;">gr 5 timo<o:p></o:p></span></span></div>
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<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Arial, Helvetica, sans-serif;">gr 2 pepe<o:p></o:p></span></span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Preparazione<o:p></o:p></span></b></div>
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<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Arial, Helvetica, sans-serif;">In planetaria con frusta montare il burro con il
parmigiano, l’isomalto e il sale fino ad ottenere un <u>composto areato ma non
schiumato</u>. Unire poco alla volta le uova intere, la ricotta e il pomodoro
concentrato. Completare l’impasto con le polveri miscelate insieme. Con l’aiuto
di un sac à poche riempire con l’impasto gli stampi <b>Formaflex FR073</b> per metà della loro altezza. Sistemare gli stampi
sulle griglie e cuocere in forno a 175-185°C per ca. 12-14 minuti. Terminata la
cottura, far raffreddare 5 minuti e sformare.<o:p></o:p></span></span></div>
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<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Arial, Helvetica, sans-serif;">Quando ben freddi, guarnire con ricotta di bufala
insaporita e timo.<o:p></o:p></span></span></div>
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<br />Eraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.com0tag:blogger.com,1999:blog-4616711253644767632.post-56465468907758337342014-09-13T04:42:00.001-07:002015-06-21T02:29:12.653-07:00Savarin Capresi<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">gr 400 pane pugliese<br />
gr 50 olio extra vergine di oliva<br />
gr 100 panna fresca 35% grassi<br />
gr 6 gelatina in fogli tipo oro<br />
gr 400 mozzarella di bufala<br />
gr 4 sale<br />
gr 2 pepe<br />
gr 200 pomodori canditi<br />
gr 50 pesto al basilico<o:p></o:p></span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Preparazione<o:p></o:p></span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Scaldare la panna a 50°C e sciogliervi all’interno la
gelatina ammollata in precedenza. In un blender frullare la mozzarella, unire la panna
preparata in precedenza e aggiustare di gusto con sale e pepe; il composto deve
avere la consistenza di una bavarese, se più consistente, aggiungere panna
riscaldata a 30°C. Con un sac à poche colare la massa all’interno degli stampi
Formaflex FR074, livellare bene e stabilizzare in abbattitore a -40°C.
Conservare a temperatura negativa.<br />
Tagliare il pane a fette spesse ca. 0,5 cm, eliminare la crosta e tagliare dei
rettangoli regolari, poco più grandi dei savarin. Ungere con olio la superficie
e tostare in padella o su una piastra, da ambo i lati. Sistemare i savarin sul
pane croccante,<br />
farcire il foro con i pesto e guarnire con uno spicchio di pomodoro candito.</span><span style="font-family: Cambria, serif; font-size: xx-small;"><o:p></o:p></span></div>
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<br />Eraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.com0tag:blogger.com,1999:blog-4616711253644767632.post-21494055720227620802014-09-13T04:33:00.002-07:002015-06-21T02:35:03.014-07:00Square Parmigiana<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">Ingredienti</span><span style="font-family: Georgia, Times New Roman, serif;">gr 250 burro</span><span style="font-family: Georgia, Times New Roman, serif;">
gr 100 parmigiano</span><span style="font-family: Georgia, Times New Roman, serif;">
gr 75 farina di mandorle</span><span style="font-family: Georgia, Times New Roman, serif;">
gr 14 sale</span><span style="font-family: Georgia, Times New Roman, serif;">
gr 125 uova intere</span><span style="font-family: Georgia, Times New Roman, serif;">
gr 150 farina di grano 00</span><span style="font-family: Georgia, Times New Roman, serif;">
gr 100 fecola di patate</span><span style="font-family: Georgia, Times New Roman, serif;">
gr 200 melanzane</span><span style="font-family: Georgia, Times New Roman, serif;">
gr 20 olio extra vergine di oliva</span><span style="font-family: Georgia, Times New Roman, serif;">
gr 100 salsa di pomodoro</span><span style="font-family: Georgia, Times New Roman, serif;">
gr 100 cialde di parmigiano</span><b><span style="font-family: Georgia, Times New Roman, serif;">Preparazione</span></b><span style="font-family: Georgia, Times New Roman, serif;">Pelare parzialmente le melanzane, tagliare a cubetti
piccoli e farle sgocciolare. Asciugarle e passarle in padella con l’olio.
Abbattere i cubetti a 2°C. Montare nella planetaria burro, sale, parmigiano e polvere
di mandorle. Unire poi le uova e continuare a montare. Alla fine aggiungere la
farina setacciata con la fecola e i cubetti di melanzane. Con un sac à poche
inserire l’impasto negli stampi Formaflex FR075. Sistemare gli stampi sulla
griglia e cuocere in forno a 175-185°C per 10-14 minuti. Terminata la cottura,
lasciar riposare per 5 minuti, poi sformare dagli stampi. </span><span style="font-family: Georgia, Times New Roman, serif;">
Farcire il foro dei savarin con la salsa di pomodoro e guarnire con la scaglia
di parmigiano.</span></div>
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<span id="goog_1058292841"></span><span id="goog_1058292842"></span><br />Eraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.com0tag:blogger.com,1999:blog-4616711253644767632.post-17296039100770815902014-06-07T09:29:00.002-07:002014-06-07T09:29:59.329-07:00Budin de "Meamia"<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-DW0OaNglQNA/U5M8mnWcqwI/AAAAAAAABYc/kGjqngeYwMI/s1600/2014-06-07+09.44.05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-DW0OaNglQNA/U5M8mnWcqwI/AAAAAAAABYc/kGjqngeYwMI/s1600/2014-06-07+09.44.05.jpg" height="240" width="320" /></a></div>
Questo è un dolce "casalingo"veloce d'effetto e ottimo per la stagione che avanza fare un budino alla vaniglia,Tipo cameo o lindt, aromatizzare con basilico fresco e semi di vaniglia, una volta pronto ,stenderne uno strato di 1/2 cm in una teglia tonda, ricoprire con biscotti secchi bagnati nel caffè e marsala aggiungervi il rimanente budino,porre a freddare, ora fare un budino al cioccolato,aromatizzarlo con del peperoncino fresco,tirare fuori il budino alla vaniglia,ricoprire con uno strato di fragole fresche,poi versarvi il budino alla cioccolata,mettere in frigo 2 h ,sformarlo decorare con cioccolato fuso servire......OTTIMO DIREI !!!!!!!!!!!!!!!!!!!!!!!!!!!!Eraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.com0tag:blogger.com,1999:blog-4616711253644767632.post-34264252266546490612014-05-30T18:59:00.000-07:002014-05-30T18:59:54.962-07:00Fragole e limone candito<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-aN7F0xRvfl4/U4k2JTaHNoI/AAAAAAAABX8/_U4MDGX1ua8/s1600/P1040977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-aN7F0xRvfl4/U4k2JTaHNoI/AAAAAAAABX8/_U4MDGX1ua8/s1600/P1040977.JPG" height="240" width="320" /></a></div>
Per le fragole:sciogliere i due cioccolati, poi immergere le fragole prima in quello bianco,poi dopo averlo fatto raffreddare in quello fondente.......................................semplice ma Geniale.<br />
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Per i limoni canditi :scegliere limoni non trattati io ho scelto quelli di Sorrento (me li hanno portati dei colleghi)<br />poi li ho tagliati a spicchi, gli ho dato una bollita in acqua per 2 mn, li ho scolati , li ho pesati ed ho messo pari peso di zucchero (per ogni kg di zucchero 400 ml di acqua, ho fatto bollire acqua e zucchero, ho spento il fuoco ed ho immerso i limoni, il giorno dopo ,li ho scolati, ho fatto bollire il liquido per 5 mn, ed ho rimesso i limoni...........questo per 15 gg,alla fine li ho scolati e messi ad asciugare su una griglia..........poi li ho ripassati nel cioccolato fondente..il risultato è stato ottimo, sorprendente direi.<br />
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<br />Eraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.com0tag:blogger.com,1999:blog-4616711253644767632.post-12115945086992801702014-05-30T11:42:00.000-07:002014-05-30T11:42:19.625-07:00Cestinetto di briseé con spuma di salmone affumicato e fiore di cappero<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-YIZFR8Dw0ZA/U4jN0RpGOFI/AAAAAAAABXo/Y5CppddGCoE/s1600/P1040973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-YIZFR8Dw0ZA/U4jN0RpGOFI/AAAAAAAABXo/Y5CppddGCoE/s1600/P1040973.JPG" height="240" width="320" /></a></div>
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Fare un cestino con la briseè,<br />
per la spuma : frullare gr 150 di salmone affumicato con 50 gr di burro a t°ambiente,<br />
aggiungere 100 ml di panna,frullare assieme per 2 mn, dovrà risultare un composto liscio ed omogeneo<br />
,condire con sale ,pepe bianco,aneto fresco,succo di limone, servire con un cappero in fiore.<br />
<br />Eraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.com0tag:blogger.com,1999:blog-4616711253644767632.post-12564722679415380072014-05-30T11:25:00.001-07:002014-05-30T11:25:30.090-07:00Meringhette all'aceto balsamico fonduta di pecorino e marmellata di cipolle di Tropea<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-1nnVgCGoZqQ/U4jKQnF6k1I/AAAAAAAABXc/cm7b1uMrSjA/s1600/P1040970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-1nnVgCGoZqQ/U4jKQnF6k1I/AAAAAAAABXc/cm7b1uMrSjA/s1600/P1040970.JPG" height="240" width="320" /></a></div>
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Fare una meringa con 150 gr albume e 150 gr di zucchero, quando è montata (18mn)aggiungere 2 cucchiai di glassa all'aceto balsamico,cuocere a 110°C per 3h, poi fare una fonduta con del pecorino dolce,<br />250 ml latte, 40 gr farina 30 gr burro,sale pepe bianco, 200 gr pecorino dolce(non piccante)<br />
per la marmellata di cipolle, tagliare a julienne gr 500 di cipolle,far marinare per 3 h con 200cc di aceto di mele e 100 cc di aceto di lampone,10 gr di sale,poi scolare via il liquido ottenuto,e cuocere per 20 mn con 200 gr di zucchero, servire i cestinetti con la fonduta fredda e un cucchiaino di marmellata.Eraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.com0tag:blogger.com,1999:blog-4616711253644767632.post-78957709057917629892014-05-30T11:04:00.001-07:002014-05-30T11:04:04.816-07:00Semplicemente atmosfera acquatica.............<div class="separator" style="clear: both; text-align: center;">
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<br />Eraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.com0tag:blogger.com,1999:blog-4616711253644767632.post-64156461142826715042014-05-30T10:48:00.002-07:002014-05-30T10:48:15.112-07:00Semplicemente Anguria<div class="separator" style="clear: both; text-align: center;">
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<br />Eraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.com0tag:blogger.com,1999:blog-4616711253644767632.post-21302598211610110182014-05-14T06:09:00.001-07:002014-05-14T06:09:19.027-07:00Cigni........................<div class="separator" style="clear: both; text-align: center;">
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Questi cigni li dedico a tutti voi che guardate questo post....................<br />
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<br />Eraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.com1tag:blogger.com,1999:blog-4616711253644767632.post-87007979841369589152014-05-02T05:53:00.003-07:002014-05-08T01:51:26.262-07:00Tortino di Polpo e/o Polipo (vedi accademia della crusca)<div class="separator" style="clear: both; text-align: center;">
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Cuocere il polipo per 40 mn con acqua ,sale,1 bicchiere di vino rosso,5 grani pepe nero,una foglia d'alloro<br />
poi farlo freddare nel suo liquido e pulirlo bene,tagliarlo a fettine, condire con olio evo,basilico, prezzemolo,aneto tritati,aglio (se piace)succo di limone,mettere da parte.<br />
sgusciare i gamberi,privarli dell'intestino,scottarli 2 mn con olio,aglio,limone,sale,pepe nero di mulinello,mettere da parte,tagliare le patate a cubetti,lessarle al dente,con acqua,sale,aceto(poco) 1 cucchiaino di zucchero,scolare bene condire con olio evo,aggiustare di sale pepe,aggiungere prezzemolo tritato con basilico,origano fresco, mettere da parte,pelare e tagliare l'avocado a cubetti ,condirli con olio,pepe nero,succo di limone,sale, mettere da parte,tagliare i pomodorini a cubetti,condirli con basilico fresco,olio evo,aglio(se piace)origano,sale pepe bianco.<br />
Montaggio del piatto:con l'aiuto di un coppa-pasta ,mettere gli ingredienti a strati:patate, avocado,polpo,ciliegini, gambero............servire<br />
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<br />Eraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.com0tag:blogger.com,1999:blog-4616711253644767632.post-84376292908810237752014-03-21T22:15:00.001-07:002014-03-21T22:15:12.948-07:00CORSI CUCINA PERSONALIZZATI<br />
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Ciao Amico/a ,<br />
visto il grande interesse che oggi riveste la CUCINA in tutti i suoi aspetti, ho pensato di propormi , in base alle tue esigenze.per dei CORSI DI CUCINA PERSONALIZZATI,<br />
MANDAMI UNA MAIL erry2412@alice.it, c'incontriamo e decidiamo assieme!!!<br />
BUONA CUCINA A TUTTIEraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.com0tag:blogger.com,1999:blog-4616711253644767632.post-16751273158565427782014-03-18T08:36:00.002-07:002014-05-30T11:10:52.616-07:00Fragole "Caracas"<br />
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Procedimento:pulire bene le fragole, asciugarle delicatamente,farle raffreddare bene, nel frattempo sciogliere il cioccolato bianco, e quello fondente(processo che deve essere fatto delicatamente )immergere le fragole prima nel cioccolato bianco,rimettere in frigo poi immergerle nel cioccolato fondente.servire!!!!<br />
Caracas? perché........perché la cioccolata proveniente dal Venezuela è sicuramente fra le migliori in commercio !!! http://www.torinotoday.it/cronaca/cioccolato-domori-chuao-vincitore-premio-tavoletta-oro-2012.html<br />
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<br />Eraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.com0tag:blogger.com,1999:blog-4616711253644767632.post-5343498872963431752014-03-12T12:01:00.002-07:002014-03-12T12:01:17.990-07:00Crespella con cicale di mare e scampi<div class="separator" style="clear: both; text-align: center;">
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fare le crespelle classiche: 3uova sbattere bene aggiungere 150 gr farina "00",poi un bicchiere di latte ,un pizzico di sale un cucchiaio d'olio, e del prezzemolo tritato finemente.<br />
per il ripieno:cuocere a vapore 3mn 1 kg di cicale di mare,poi ricavarne la polpa,sgusciare le code degli scampi e tritarle grossolanamente,fare un fondo con olio evo,scalogno tritato,aglio in camicia,prezzemolo,basilico aggiungere i crostacei,saltare velocemente,flambare con poco brandy,aggiustare di sale e pepe bianco,aggiungere pochissima farina tostare ,aggiungere 2 cucchiai di passata di pomodoro, mezzo bicchiere di panna e grana grattugiato,spalmare questo composto sulla crespella avvolgere formare dei cannelloni pennellarli di burro fuso e polverizzare di grana far gratinare a 180°c per 5 mn, servire con una salsa di pomodoro fresco,ottenuta facendo sbollentare i pomodori(ramati),pelati dissemati . Frullare al minipimer con sale pepe bianco basilico olio evo<br />
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<br />Eraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.com0tag:blogger.com,1999:blog-4616711253644767632.post-12694548059423984272014-03-12T11:52:00.001-07:002014-03-12T11:52:10.150-07:00Cannellone di ananas e spuma di cioccolato bianco e coulis di fragole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP3-2vZE4zhlk78duo7kJg2WX7GHVFsysZqr_5LJRZLUAXG3yI57fyghsxJohP_e027H8aMjesw6NnwqYdNiR3xXhu3yMgsDE3375dLYUsOAI4AzYorpk2Gbq08tNcAlZ8hH_x8_GIfXc/s1600/2014-03-11+22.01.19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP3-2vZE4zhlk78duo7kJg2WX7GHVFsysZqr_5LJRZLUAXG3yI57fyghsxJohP_e027H8aMjesw6NnwqYdNiR3xXhu3yMgsDE3375dLYUsOAI4AzYorpk2Gbq08tNcAlZ8hH_x8_GIfXc/s1600/2014-03-11+22.01.19.jpg" height="240" width="320" /></a></div>
Un dessert fresco e geniale:<br />togliere la buccia all'ananas, stendere un foglio di pellicola e con l'ausilio dell'affettatrice ricavarne delle fette sottili, che disporremo leggermente accavallate lungo la pellicola, fare fondere a bagno maria del cioccolato bianco,gr 300, montare della panna ml 250, addizionarla al cioccolato bianco, mettere in congelatore 10 mn,<br />poi con un sac-à-pochè spremerne un pò sull'ananas nel senso della lunghezza in modo da formare una sorta di salame allungato, avvolgere sulla spuma l'ananas aiutandosi con la pellicola stessa, chiudere bene, tenere in frigo almeno 3h, per il coulis.frullare 200 gr di fragole con 50 gr di zucchero a velo,servire con la salsa a specchio ed un trancio di cannellone d'ananas,<br />
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<br />Eraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.com0tag:blogger.com,1999:blog-4616711253644767632.post-57474983588470123892014-03-11T22:29:00.001-07:002014-03-11T22:29:07.934-07:00Sinfonie di pesce<div class="separator" style="clear: both; text-align: center;">
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Capa-santa:<br />
fare un battuto di prezzemolo, aglio,basilico, aggiungere pane grattato fresco,olio evo,sale pepe bianco,grana, succo di limone...salare leggermente la capasanta,aggiungere qualche goccia di brandy, un filo d'olio evo coprire con il composto di pane far gratinare in forno a 180°C per 6 mn circa<br />Soffi di scampi:<br />
pulire le code degli scampi dal carapace e dal filetto di sabbia,fare una pastella con (200ml) di vino bianco aggiungere 1 uovo intero una presa di sale una presa di paprika dolce,farina "00" q.b. sbattere poco alla fine aggiungere 1 bianco a neve,immergervi le code friggere in abbondante olio evo,servire con una cialda di melanzana,e delle verdurine scottate in padella(zucchina,melanzana,peperone G/V<br />Gamberone Pancettato:<br />
Pulire i gamberi dal filetto di sabbia, e dal carapace avvolgerli nella pancetta affumicata tagliata molto finemente, passare in griglia 2 mn x lato servireEraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.com0tag:blogger.com,1999:blog-4616711253644767632.post-68709544995286776032014-03-10T22:15:00.001-07:002014-03-10T22:15:09.879-07:00Zuppa di pesce<div class="separator" style="clear: both; text-align: center;">
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Procedimento:per 4 persone circa<br />Innanzi tutto usare in maggioranza pesce povero,e quello che offre il pescato del giorno.<br />Io ho fatto così:<br />ho cucinato tutti i pesci separatamente ,poi li ho uniti,cominciando a fare un brodo leggero di pesce con tutti gli scarti aggiungendo un pò di sale ,aglio,prezzemolo carota sedano poi ho preso i calamari;ho fatto un fondo di olio evo aglio (che poi ho tolto)cipolla prezzemolo fresco,ho messo prima le teste dei calamari n° 4 tagliate in 4 parti ,dopo 5 mn ho aggiunto le pance tagliate a pezzi grossolani,ho fatto cuocere per 10 mn poi ho aggiunto,un bel bicchiere di vino rosso e ho continuato la cottura fino a completamento per altri 5 mn circa.<br />a parte ho cotto le cozze 2kg circa con un fondo di lio evo, aglio, cipolla prezzemolo, peperoncino zenzero grattugiato,ho messo le cozze , quando si sono aperte ho aggiunto circa 300 gr di buona passata di pomodoro, mezzo limone spremuto, ed ho continuato la cottura per altri 5 mn,alla fine ne ho sgusciate metà, ed ho legato il brodeto rimasto con un pò di maizena diluita con acqua fredda., poi ho cotto le vongole 5 mn (precedentemente spurgate)con olio evo aglio, prezzemolo,poi ne ho sgusciate la metà ho filtrato il liquido rimasto e ho messo da parte,ora ho preso tutti i pesci restanti, occhiate n°2,scorfani di profondità n°2,occhioni n°2,tracina n°2 , ed altri pesci ,li ho squamati e sfilettati bene ,le lische le ho messe nel brodo,</div>
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ho fatto un fondo con cipolla aglio olio evo, aneto,prezzemolo basilico peperoncino,ho adagiato i filetti di pesce ho salato leggermente,ed ho fatto cuocere per 2 mn poi ho aggiunto 1/2 bicchiere di vino bianco ed una spruzzata di limone fresco,ora viene il bello, ho aggiunto man mano i calamari con tutto il loro liquido, poi le cozze le vongole, senza piu mescolare ho messo un coperchio ed ho fatto cuocere 5 mn, nel frattempo ho saltato in padella 3 mn dei gamberoni 2 a testa con olio aglio prezzemolo,e li ho aggiunti sopra con tutto il loro liquido, la zuppa p finalmente pronta sono trascorse 2h e mezza circa, ma ne è valsa la pena, io poi l'ho servita con crostoni tostati alla'aglio ed una capasanta gratinata sopra<br />BUON APPETITO!!!!!!!!!!!!!</div>
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<br />Eraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.com0tag:blogger.com,1999:blog-4616711253644767632.post-6583471080530293212014-02-28T08:09:00.001-08:002014-02-28T08:13:12.392-08:00sinfonie di trota salmonata<h2 style="clear: both; text-align: left;">
Pennette con ragù di trota e verdurine fresche:</h2>
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Tritare la polpa di trota a coltello, fare una mirepoix (cubettini) di verdure di stagione o quelle che preferite conditele con basilico fresco, olio evo,aglio,prezzemolo,maggiorana,sale pepe bianco,succo di limone.</div>
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quando la pasta è cotta , versatela sul composto di verdure e trota, aggiungete un po d'acqua di cottura,<br />
aggiustate di sale e pepe servite...............<br />
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<b>Hamburger di trota con peperoni ai ferri, cetriolini all'agro e pomodoro fresco:</b></h2>
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Condire l'hamburger con olio evo sale aromatico(sale grosso frullato con salvia,rosmarino,aglio)</div>
cuocetelo alla piastra 2 mn per lato,servitelo con julienne di peperoni grigliati cetriolini all'agro e pomodoro fresco<br />
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Arrosticini di trota Salmonata:</h2>
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Tagliare la trota a cubetti regolari,formare uno spiedino, condire con un filo d' olio evo e sale aromatico,sesamo cuocerli in padella o alla piastra qualche mn,servire con erba cipollina<br />
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Filetto di trota salmonata grigliato con melanzane:</h2>
sfilettare una trota, togliere tutte le spine con una pinzetta,salare pepare, cuocere i filetti in piastra leggermente infarinati e poi oliati, si formerà così una bella crosticina, servire con fettine di melanzana grigliata e maggiorana, oppure con fiori di sambuco.<br />
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Crocchette di trota salmonta:</h2>
tritare la polpa di trota, condire con sale pepe bianco,aglio, prezzemolo,poi infarinare,passare nell'uovo battuto e poi nel pane grattato, friggere..............<div class="separator" style="clear: both; text-align: center;">
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Scottiglia di trota con sesamo :</h2>
tagliare la trota a cubetti non troppo piccoli, condire con olio sesamo,sale pepe bianco,scottare in piastra qualche minuto, servire su letto d'insalatine di stagione con un pò d'aceto balsamico in glassa.<div class="separator" style="clear: both; text-align: center;">
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<br />Tagliata di trota con noci tritate:</h2>
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<br /><span style="font-size: small; font-weight: normal;">Tagliare la trota a cubetti non troppo grandi,condire con noci tritate (omega 3)<br />prezzemolo, limone,erba cipollina,cuocere qualche mn alla piastra, servire su letto d'insalatine o finocchio tagliato sottilmente e spicchi d'arancia a vivo.</span></h2>
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Veduta d'insieme...................</h2>
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<br />Eraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.com0tag:blogger.com,1999:blog-4616711253644767632.post-46708016289046173612014-02-18T05:56:00.000-08:002014-02-18T05:56:00.122-08:00frittelle alla crema<span style="color: red;"><b>Ingredienti per le frittelle (30 circa):</b></span><br />scaldare gr 500 acqua con, 100 gr zucchero, 10 gr sale,200 gr burro,1 bicchiere di succo d'arancia, 1/2 bicchiere di brandy e/o strega, buccia di limone ed arancio grattugiata,quando bolle spegnere ed aggiungere tutta in una volta gr 500 F"00", mescolare bene ,cuocere x 5 mn , fino a quando si stacca dalle pareti, far freddare ed aggiungere uno alla volta 6/7 uova intere"medie" risultato come in foto poi:<br />
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friggere in abbondante olio di girasole ,fino a quando raddoppiano.come in foto<br />
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<br />Farcire con crema a piacere.<br />
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<br /><span style="color: red;"><b>Crema pasticcera : </b></span>far bollire 1 lt di latte con 1 baccello di vaniglia ed i suoi semi,aggiungere anche buccia di limone grattugiata, 5 gr sale,nel frattempo lavorare ,8 tuorli e 2 uova intere , con 250 gr di zucchero, aggiungere gr 50 di maizena e gr 70 di farina "00", versare sul latte in ebollizione,abbassare la fiamma,cuocere fino a quando prende il bollore ,spegnere far freddare ben stesa coprendo con pellicola.<br />la crema è pronta, se la volete al cioccolato aggiungeteci gr 400<br />
di cioccolato fondente al 50% in gocce.<br />
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Eraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.com0tag:blogger.com,1999:blog-4616711253644767632.post-67316542515560636942014-02-17T09:21:00.001-08:002014-02-17T09:22:09.196-08:00petto pollo "avvha avvha"Prendere un petto pollo, tagliarlo a fettine,condirlo con poco sale,pepe,succo di limone,un filo d'olio evo,<br />
prezzemolo tritato, e paprika.<br />
far marinare 2 h, poi stendere uno strato di patatine chips leggermente frantumate,adagiarvi sopra le fettine di pollo, ricoprire con le patatine rimanenti,mettere in forno per 18 mn a 180°C, servire.<br />
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Questo è un piatto spiritoso da fare per i bambini quando si ha poco tempo.Eraldo Contehttp://www.blogger.com/profile/12407910053310485140noreply@blogger.com0