tag:blogger.com,1999:blog-19101815554912847762024-03-12T17:53:46.899+01:00- Le Cerase e i Mostaccioli, Cucina e Semplicità -La Cucina di Assisi, Tradizione Storia e Cultura..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.comBlogger310125tag:blogger.com,1999:blog-1910181555491284776.post-15923854939463507422020-12-12T07:30:00.134+01:002020-12-12T19:47:00.646+01:00Le Schiacciatine di Natale con Noci, Scorzette di Arancia Candita ed Uvetta Sultanina.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7gCDjYAg4zslQcoWgiZQ1rJURC7xMQIRUHntrMtllmiFUDEGLvOcTWz9QBWJYi_cEqUesRVxbN7D41XpXhlSlSp9hDtIGvxytE48gnGP-ejtetc1SP4vhpDUb_UjoXzuG0oKsOfGkBvKc/s529/Schiacciatine+di+Natale+con+Noci%252C+Scorzette+di+Arancia+ed+Uvetta.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="522" data-original-width="529" height="632" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7gCDjYAg4zslQcoWgiZQ1rJURC7xMQIRUHntrMtllmiFUDEGLvOcTWz9QBWJYi_cEqUesRVxbN7D41XpXhlSlSp9hDtIGvxytE48gnGP-ejtetc1SP4vhpDUb_UjoXzuG0oKsOfGkBvKc/w640-h632/Schiacciatine+di+Natale+con+Noci%252C+Scorzette+di+Arancia+ed+Uvetta.png" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><p align="center" style="line-height: 100%; margin-bottom: 0cm;"><span style="color: #660000; font-family: inherit; font-size: x-large;"><span style="font-variant: normal;"><span><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">Carissimi
Amici ed affezionati Lettori ben ritrovati. </span></span></span></span></span>
</span></p>
<p align="center" style="line-height: 100%; margin-bottom: 0cm;"><span style="color: #660000; font-family: inherit; font-size: x-large;"><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">Il
</span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">Santo
</span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">Natale
è ormai vicino ed in questo suggestivo, se pur particolare periodo,
in ogni Famiglia si rinnova la più antica tradizione natalizia di
preparare, condividere e donare le tipiche ricette, in esse infatti,
si racchiudono gran parte della nostra storia e delle tradizioni
locali, dove per ogni preparazione, più o </span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">meno
elaborata si riscoprono particolari curiosità che oggi come allora
vale la pena riscoprire e </span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">gustare</span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">.</span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">
P</span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">e</span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">r
questa occasione così speciale ho pensato di proporvi una ricetta
</span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">semplice,
versatile e </span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">gustosa:
“</span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">Le</span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">
Schiacciatine di Natale con Noci, Scorzette di Arancia </span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">Candita</span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">
ed Uvetta Sultanina.” Una particolare proposta, ottima da gustare
così in purezza, se realizzata nella variante dolce, oppure da
declinare nella versione salata. Infatti queste saporite
Schiacciatine di Natale se realizzate SENZA le codette di zucchero,
per le loro peculiarità gastronomiche, possono essere tagliate e
tostate per </span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">realizzare</span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">
saporiti crostini </span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">per
dar vita </span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">a
varie degustazioni, come ad esempio: </span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">tartine
con</span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">
burro </span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">e</span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">
salmone, salumi ed insaccati, fino ai vari tipi di formaggi, da
quelli spalmabili o a pasta molla, fino a quei formaggi più
stagionati, dai particolari sentori più decisi e strutturati,
creando così insoliti ed alquanto sorprendenti aperitivi da </span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">offrire ed </span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;">assaporare
durante il periodo delle Festività.</span></span></span></span></span></p>
<p align="center" style="line-height: 100%; margin-bottom: 0cm;"><span style="color: #660000; font-family: inherit; font-size: x-large;"><b>Le</b><b> Schiacciatine di Natale con Noci, Scorzette di Arancia Candita ed Uvetta Sultanina.</b></span></p><p align="center" style="line-height: 100%; margin-bottom: 0cm;"><b><span style="color: #660000; font-family: inherit; font-size: x-large;">Ingredienti:</span></b></p><p align="center" style="line-height: 100%; margin-bottom: 0cm;"><span style="color: #660000; font-family: inherit; font-size: x-large;">250
gr. di Farina Semi integrale, 250 gr. di Farina Manitoba,</span></p><p align="center" style="line-height: 100%; margin-bottom: 0cm;"><span style="color: #660000; font-family: inherit; font-size: x-large;">1 Cartina di Lievito per Dolci, 50
gr. di Gherigli di Noce, 50 gr. Uvetta Sultanina, </span></p><p align="center" style="line-height: 100%; margin-bottom: 0cm;"><span style="color: #660000; font-family: inherit; font-size: x-large;">50
gr. di Scorzette di Arancia Candita, 150 gr. di Miele
Millefiori,</span></p><p align="center" style="line-height: 100%; margin-bottom: 0cm;"><span style="color: #660000; font-family: inherit; font-size: x-large;">90 ml. di E.V.O. di Oliva, 250 ml. di Latte a
temperatura ambiente,</span></p><p align="center" style="line-height: 100%; margin-bottom: 0cm;"><span style="color: #660000; font-family: inherit; font-size: x-large;">3 Uova Fresche, 1 Pizzico di
Sale,</span></p><p align="center" style="line-height: 100%; margin-bottom: 0cm;"><span style="color: #660000; font-family: inherit; font-size: x-large;">Solo per la Versione Dolce: Q.B. di Codette di Zucchero per decorare.</span></p>
<p align="center" style="line-height: 100%; margin-bottom: 0cm;"><b><span style="color: #660000; font-family: inherit; font-size: x-large;">Procedimento:</span></b></p>
<p align="center" style="line-height: 100%; margin-bottom: 0cm;"><span style="color: #660000; font-family: inherit; font-size: x-large;"><span>Accendete
il forno a 180° e lasciatelo preriscaldare, intanto in un coccio
mettete ad a<span style="border: none; display: inline-block; padding: 0cm;"><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">mmollare
l'uvetta </span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">in
</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">acqua
</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">acqua
tiepida, poi in un pentolino scaldate </span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">una
piccola </span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">quantità
di</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">
latte, </span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">intanto
in una terrina setacciate ed unite le due farine, aggiungete il sale,
il </span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">lievito
nel latte </span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">tiepido</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">
</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">ed
aggiungetelo al</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">
composto, </span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">ora
versate </span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">anche
il latte </span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">rimasto
</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">e
mescola</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">t</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">e
</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">delicatamente
tutti gli ingredienti, fino ad ottenere un composto omogeneo</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">,
</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">a
cui aggiungerete l’olio E.V.O. e le</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">
</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">due
</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">uova.
Ora sotto abbondante acqua corrente sciacquate l’uvetta,
asciugatela ed aggiungetela </span></span></span></span></span></span></span></span><span style="border: none; display: inline-block; padding: 0cm;"><span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">all’impasto insieme alle noci e</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">d</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">al</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">la scorza d</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">i </span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">arancia candita, poi sulla spianatoia impastate il composto per almeno dieci minuti, terminata questa procedura, mettete a riposare l'impasto in una terrina e coperto da un torcione pulito lasciatelo lievitare per due ore. Trascorso I tempo di riposo, riprendere l'impasto, che nel frattempo sarà raddoppiato di volume e dividetelo in </span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">filoncini</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> uguali da circa </span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">200</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">gr. ciascuno, ora con un coltello dalla lama liscia incidete la superfice di ogni panetto e cercate di conferire ad ogni schiacciatina la caratteristica forma schiacciata ed ovale, con </span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">l'uovo rimasto spennella</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">te la </span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">superficie d</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">i ogni schiacciatina e </span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">decorate con le codette di zucchero. </span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Infornare a 180 °C per 30-35 min</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">uti in</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> forno statico </span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">o a legna </span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">e t</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">ermin</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">ata la cottura, sfornate le ”Schiacciatine di Natale” e lasciale </span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">raffreddare </span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">a temperatura ambiente, </span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">a questo punto le “Schiacciatine di Natale” saranno pronte per essere condivise e gustate in purezza a fine pasto, meglio se accompagnate da un buon vin</span></span></span></span><span> santo liquoroso, o durante la merenda se abbinate ad un buon tè dall’aroma speziato alla cannella. </span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">Sperando che anche questa proposta sia </span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">stata</span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"> gradita, colgo l’occasione per augurare a voi tutti, i miei più cari e sinceri auguri per un sereno Santo Natale ed un felice Anno Nuovo.</span></span></p><p align="center" style="line-height: 16px; margin-bottom: 0cm;"><span style="color: #660000; font-family: inherit; font-size: x-large;"><span style="border: none; display: inline-block; padding: 0cm;"><span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span lang="it-IT"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Questa </span></span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Ricetta è stat</span></span></span></span><span>a pubblicata anche su: </span></span></p><p align="center" style="line-height: 16px; margin-bottom: 0cm;"><span style="color: #660000; font-family: inherit; font-size: x-large;"><span>- Assisi Nostra pagina Facebook,</span></span></p><p align="center" style="line-height: 16px; margin-bottom: 0cm;"><span style="color: #660000; font-family: inherit; font-size: x-large;"><span>- Parco del Monte Subasio Assisi,</span></span></p><p align="center" style="line-height: 16px; margin-bottom: 0cm;"><span style="color: #660000; font-family: inherit; font-size: x-large;"><span>- Sei di Assisi Se... </span></span><span style="color: #660000;"><span style="font-size: x-large;">pagina Facebook,</span></span></p><p align="center" style="line-height: 16px; margin-bottom: 0cm;"><span style="color: #660000;"><span style="font-size: x-large;">- Io Sono Nato ad Assisi pagina Facebook.</span></span></p><p align="center" style="line-height: 16px; margin-bottom: 0cm;"><span style="color: #660000; font-family: inherit; font-size: x-large;"><span><br /></span></span></p></div>..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.com1tag:blogger.com,1999:blog-1910181555491284776.post-78395639659228979532020-11-07T11:27:00.002+01:002020-11-08T11:35:53.528+01:00Le Pappardelle con Funghi Porcini e Tartufo Nero d’Inverno.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcW5Tep0gxgzp56AgMYIq_3-PfYvTNJt-oaY9lDr8vX-98_3rCwKsmahyphenhyphenMiEV_G1qlTO1JnvS8uIfQEVy_M7GrY_VC8fI7y42TGZEffdezcLTRG7vEuL6XGBpM9LzYXOpwZj7SbklknD8A/s1505/11-2020+Le+Pappardelle+con+Funghi+Porcini+e+Tartufo+Nero+d%2527Inverno..jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1435" data-original-width="1505" height="610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcW5Tep0gxgzp56AgMYIq_3-PfYvTNJt-oaY9lDr8vX-98_3rCwKsmahyphenhyphenMiEV_G1qlTO1JnvS8uIfQEVy_M7GrY_VC8fI7y42TGZEffdezcLTRG7vEuL6XGBpM9LzYXOpwZj7SbklknD8A/w640-h610/11-2020+Le+Pappardelle+con+Funghi+Porcini+e+Tartufo+Nero+d%2527Inverno..jpeg" width="640" /></a></div><p></p><p align="center" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; orphans: 2; widows: 2;"><span style="font-size: x-large;"><span style="color: #472702; font-family: inherit;"><span>Carissimi
Amici ed affezionati Lettori ben ritrovati. Per questo nuovo
appuntamento enogastronomico per il mese di Novembre, ho il piacere
di proporvi una semplice ed altrettanto gustosa ricetta del
sottobosco: </span></span><span style="color: #472702; font-family: inherit; text-align: left;">“</span><span style="color: #472702; font-family: inherit; text-align: left;">Le
Pappardelle con Funghi Porcini e Tartufo Nero d’Inverno”. Questa
tipica preparazione conviviale, proprio per le sue peculiarità, ben
si addice per essere preparata in queste giornate, più fredde e
nebbiose, e per essere condivisa e degustata durante i pranzi in
famiglia o con gli amici. A proposito, è proprio per reperire gli
ingredienti necessari che potremmo organizzare sia in famiglia, che
con gli amici spensierate e piacevoli passeggiate mattutine nei
boschi dietro casa, cosicché da ricercare, raccogliere e mettere
insieme i pregiati ingredienti, necessari per preparare questa
delizia. </span></span></p><p align="center" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; orphans: 2; widows: 2;"><span style="color: #472702; font-family: inherit; font-size: x-large;"><b>Le Pappardelle con Funghi Porcini e Tartufo
Nero d’Inverno.</b></span></p>
<p align="center" style="font-style: normal; font-variant: normal; letter-spacing: normal; orphans: 2; widows: 2;">
<span style="color: #472702;"><span style="font-family: inherit; font-size: x-large;"><b>Ingredienti:</b></span></span></p><p align="center" style="font-style: normal; font-variant: normal; letter-spacing: normal; orphans: 2; widows: 2;"><b style="color: #472702; font-family: inherit; text-align: left;"><span style="font-size: x-large;">Per
le Pappardelle:</span></b></p><p align="center" style="font-style: normal; font-variant: normal; letter-spacing: normal; orphans: 2; widows: 2;"><span style="font-size: x-large;"><span style="color: #472702;">150 gr. di Farina “0”,</span><br style="color: #472702;" /><span style="color: #472702;">100 gr. di Semola di grano duro rimacinata,</span><br style="color: #472702;" /><span style="color: #472702;">3 Uova Fresche.</span></span></p><p align="center" style="font-style: normal; font-variant: normal; letter-spacing: normal; orphans: 2; widows: 2;"><span style="color: #472702;"><b><span style="font-size: x-large;">Per il Condimento:</span></b></span></p><p align="center" style="font-style: normal; font-variant: normal; letter-spacing: normal; orphans: 2; widows: 2;"><span style="font-size: x-large;"><span style="color: #472702;">400 gr. di Funghi Porcini, 1 Tartufo Nero d’Inverno, 50 gr. di Burro, 35 gr. di Olio E.V.O.,</span><br style="color: #472702;" /><span style="color: #472702;">1 Spicchio Aglio.</span></span></p><p align="center" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; orphans: 2; widows: 2;"><span style="color: #472702;"><span style="font-family: inherit; font-size: x-large;"><b>Procedimento:</b><br />
Sulla
spianatoia setacciate le due farine e create la classica fontana,
aggiungete le uova e continuate ad impastare fino ad ottenere un
impasto liscio, omogeneo e privo di grumi. Quando l’impasto avrà
raggiunta la giusta consistenza, conferitegli la classica forma
sferica, coprite con un torcione pulito e lasciate riposare per
circa 30 minuti. Trascorso il tempo di riposo riprendete il panetto
di pasta e con il mattarello, o se preferite con la nonna papera,
lavorate e spianate la pasta fino ad ottenere una sfoglia sottile,
ora ripiegate la sfoglia su sé stessa per almeno 4 volte, poi con un
coltello tagliapasta affilato tagliate le pappardelle, avendo
cura di mantenere la loro tipica larghezza di circa 13 millimetri,
poi terminata questa operazione, mettete ad asciugare le pappardelle
su un torcione pulito, intanto potete dedicarvi alla preparazione del
condimento, quindi pulite i funghi aiutandovi con un apposito
spazzolino e con un coltellino corto e ben affilato, che vi sarà
necessario ed utile per eliminare sia i residui di terra, che le
parti legnose alle basi dei funghi, poi prendete un panno umido e con
delicatezza pulite le altre parti, poi tagliate i porcini e teneteli
da parte. Ora pulite il tartufo ed utilizzate l’apposito
spazzolino, con cui potrete eliminare gli eventuali residui di terra.
In un tegame di coccio mettete il burro e quando questo sarà
sciolto aggiungete l’olio e lo spicchio d’aglio, lasciando
soffriggere leggermente, poi rimuovete l’aglio e versate i porcini
precedentemente tagliati, grattugiate parte del tartufo e lasciate
cuocere a fuoco vivo per almeno dieci minuti, avendo l’accortezza
di mescolare di tanto in tanto con con un cucchiaio di legno,
affinché il condimento non si attacchi e non bruci. Intanto in una
pentola con abbondante acqua salata mettete a cuocere le pappardelle,
quando queste saliranno a galla saranno pronte per essere scolate,
ora versate le pappardelle nel tegame di coccio dove avete
precedentemente cotto il condimento, accendete il fuoco e solo per
qualche istante amalgamate la pasta al condimento, impiattate e per
ogni commensale create il nido di pappardelle, che completerete con
alcune scaglie del restante tartufo fresco. Per gustare al meglio
questa profumata pietanza, caratterizzata dal suo inconfondibile
aroma persistente vi consiglio di abbinare un ottimo vino rosso,
dalla struttura tannica, importante e corposa, come ad esempio
l'unico ed inconfondibile Sagrantino di Montefalco. </span></span></p><p align="center" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; orphans: 2; widows: 2;"><span style="color: #472702;"><span style="font-family: inherit; font-size: x-large;"> Buona degustazione ed alla prossima proposta
enogastronomica!!!</span></span></p>..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.com0tag:blogger.com,1999:blog-1910181555491284776.post-77379637635206998762020-10-04T12:30:00.032+02:002020-10-04T18:32:11.722+02:00La Torta Semplice per San Francesco di Assisi.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDZ2toPy6UFPmxvXBwlBjMYVNR7GZD7U2irvPtb2H0bqoJB2_u7-uQtEQFZXma0BQf6N0muGsud3VFi_shCW0USrmwfGZDQZpcKId10297UUGOxbGuGrL_vMnjZ4AIK7MI0X8JUA2wD8W/s1791/10-2020+Torta+Semplice+per+San+Francesco+di+Assisi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1791" data-original-width="1735" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDZ2toPy6UFPmxvXBwlBjMYVNR7GZD7U2irvPtb2H0bqoJB2_u7-uQtEQFZXma0BQf6N0muGsud3VFi_shCW0USrmwfGZDQZpcKId10297UUGOxbGuGrL_vMnjZ4AIK7MI0X8JUA2wD8W/w621-h640/10-2020+Torta+Semplice+per+San+Francesco+di+Assisi.jpg" width="621" /></a></div><br /><div style="text-align: center;"> <span style="font-family: inherit; font-size: x-large;"><span style="color: #4b2204;">Carissimi
Amici ed affezionati Lettori ben ritrovati. Come sappiamo oggi 4
Ottobre 2020 si celebra San Francesco di Assisi, quale modo migliore
per rendere omaggio al carisma del Poverello di Assisi anche a tavola
con una nuova ricetta, per questo ho pensato di realizzare e proporvi
la Torta Semplice per San Francesco di Assisi, la quale vuole anche
rendere omaggio al recente </span><span style="color: #4b2204; text-align: left;">evento
Assisiate, dove per l’occasione </span><span style="color: #4b2204; text-align: left;">nella
giornata di ieri è stata presentata e </span><span style="color: #4b2204; text-align: left;">firmata
da Papa Francesco la Sua nuova Enciclica “Fratelli Tutti”, un
importante testo sociale,ricco dei più autentici valori francescani,
per questo dedito a sensibilizzare universalmente le Persone di buona
volontà, al fine poter costruire tutti insieme un mondo migliore,
che si contradistingue per pace e giustizia universale, ripudiando
guerre, ingiustizie, globalizzazione ed indifferenza.</span></span></div><p></p><p align="center" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: #4b2204;"><span style="font-family: inherit; font-size: x-large;"><b>Ingredienti:</b><br />
150
gr di farina’00,<br />
120 gr di fecola di patate,<br />
3 uova
intere,<br />
160 gr. di miele millefiori,<br />
90 ml. di E.V.O. di
Oliva,<br />
75 gr. di latte a temperatura ambiente,<br />
1 bustina di
vanillina,<br />
la scorza grattugiata di un limone,<br />
1 cartina di
lievito per dolci,<br />
1 pizzico di sale,<br />
Q.B. di zucchero a
velo per decorare.</span></span></p><div dir="ltr" gutter="0" id="Sezione1" style="column-count: 2;"><p align="center" style="line-height: 100%; margin-bottom: 0cm;"><span style="font-family: inherit; font-size: x-large;"><br /></span></p></div><p align="center" style="line-height: 100%; margin-bottom: 0cm;"><span style="color: #4b2204;"><span style="font-family: inherit; font-size: x-large;">
<b>La
Torta Semplice per San Francesco di Assisi.</b></span></span></p><p align="center" style="line-height: 100%; margin-bottom: 0cm;"><b style="color: #4b2204; text-align: left;"><span style="font-family: inherit; font-size: x-large;">Procedimento:</span></b></p>
<p align="center" style="line-height: 100%; margin-bottom: 0cm;"><span style="color: #4b2204;"><span style="font-family: inherit; font-size: x-large;">Accendete
il forno a 180° e lasciatelo preriscaldare, intanto in un coccio dai
bordi alti montate con la frusta elettrica il burro con zucchero, poi
aggiungete la vanillina e la buccia grattugiata del limone, fino ad
ottenere un composto chiaro e spumoso a cui aggiungerete le uova, una
per volta, continuando a lavorare l’impasto. Quando le uova saranno
amalgamate in modo omogeneo, potrete aggiungere il latte al composto,
continuando a lavorare fino ad ottenere una massa montata densa e
soffice, priva di grumi. Infine, aggiungete la farina, la fecola ed
il lievito mescolando delicatamrente con una spatola dal basso verso
l’alto per evitare che il composto si smonti. Ora prendete una
teglia rotonda dai bordi alti ed imburratela, versate ora l’impapasto
ed infornate, lasciando cuocere per circa 30 – 35 minuti, il tempo
necessario per far lievitare la torta e far creare in superficie una
lieve crosticina dorata, con uno stecchino di legno verificate la
cottura e se questa risulta completata, sfornate la torta e
lasciatela intiepidire a temperatura ambiente. Spolverate di zucchero
a velo ed ecco che la Torta Semplice per San Francesco di Assisi sarà
pronta per essere condivisa e gustata in purezza, meglio se
accompagnata da
un buon vin santo liquoroso,
o da un thè dall’aroma fruttato.</span></span></p>
<p align="center" style="line-height: 100%; margin-bottom: 0cm;"><span style="color: #4b2204;"><span style="font-family: inherit; font-size: x-large;"><b>L’idea
in più:</b></span></span></p>
<p align="center" style="line-height: 100%; margin-bottom: 0cm;"><span style="color: #4b2204;"><span style="font-family: inherit; font-size: x-large;">se
gradite potete farcire a vostro piacimento questa semplice Torta,
tagliandola a metà in modo da ottenere due o tre dischi uguali che
potrete insaporire con bane alcoloche e/o analcoliche, caffè, crema
classica e/o al cioccolato oppure semplece panna montata, darete così
vita ad una deliziosa variante ottimaper anniversari, compleanni ed
onomastici.</span></span></p>
<p align="center" style="line-height: 100%; margin-bottom: 0cm;"><span style="color: #4b2204;"><span style="font-family: inherit; font-size: x-large;">Questa
ricetta è stata decorata utilizzando il Decoro Rosone Medio del
Negozio Assisiate”Souvenir di Brunozzi Marisa & C. s.a.s." di
Silvia Balducci.</span></span></p>
<p align="center" style="line-height: 100%; margin-bottom: 0cm;"><span style="font-family: inherit; font-size: x-large;"><br />
</span></p>
<p align="center" style="line-height: 100%; margin-bottom: 0cm;"><span style="font-family: inherit; font-size: x-large;"><span style="color: #4b2204;"><span>Inoltre
questa Ricetta è stata pubblicata anche su </span></span>
</span></p>
<p align="center" style="line-height: 100%; margin-bottom: 0cm;"><span style="color: #4b2204;"><span style="font-family: inherit; font-size: x-large;">Assisi
Nostra pagina Facebook,</span></span></p>
<p align="center" style="line-height: 100%; margin-bottom: 0cm;"><span style="color: #4b2204;"><span style="font-family: inherit; font-size: x-large;">Parco
del Monte Subasio Assisi,</span></span></p>
<p align="center" style="line-height: 100%; margin-bottom: 0cm;"><span style="color: #4b2204;"><span style="font-family: inherit; font-size: x-large;">e
Sei di Assisi Se… pagina Facebook</span></span></p><p align="center" style="line-height: 100%; margin-bottom: 0cm;"><br /></p>..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.com0tag:blogger.com,1999:blog-1910181555491284776.post-18823937594637812152020-09-01T00:00:00.019+02:002020-09-08T12:51:53.245+02:00La Rustica di Fichi, Ricotta e Noci.<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2IOrGmZTzX_ORqvQUDiMmjLUZx2jSRnhyphenhyphencde-tBa9OMbulbS2iLox15j9pCG54hvK_iVT3Dfixi6gqLstwNbvOWRDwSfzm2v539BDecdy4C_zEZO05s0znqvwPwZ8n1dnX8EF89GbMq_/s2048/La+Torta+Rustica+di+Fichi+e+Noci.jpg" style="font-family: verdana, sans-serif; font-size: 8pt; font-weight: bold; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1720" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2IOrGmZTzX_ORqvQUDiMmjLUZx2jSRnhyphenhyphencde-tBa9OMbulbS2iLox15j9pCG54hvK_iVT3Dfixi6gqLstwNbvOWRDwSfzm2v539BDecdy4C_zEZO05s0znqvwPwZ8n1dnX8EF89GbMq_/s640/La+Torta+Rustica+di+Fichi+e+Noci.jpg" width="640" /></a></p><p align="center" style="line-height: 100%; margin-bottom: 0cm;"><span style="color: #660000; font-family: inherit; font-size: xx-large;"><b>La
Rustica di Fichi, Ricotta e Noci.</b></span></p>
<p align="center" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 0.71cm; margin-bottom: 0cm; orphans: 2; widows: 2;">
<span style="color: #660000; font-family: inherit; font-size: xx-large;">Carissimi
Amici ed affezionati Lettori ben ritrovati. Per questo nuovo
appuntamento enogastronomico per il mese di Settembre, ho il piacere
di proporvi una gustosa ricetta di stagione: La Torta Rustica di
Fichi, Ricotta e Noci” che proprio per le sue peculiarità ben si
addice per essere preparata sia in un’ unica grande teglia, che in
più piccole tortiere monoporzione, per essere facilmente gustata
durante le merende ed i pic-nic di queste tiepide giornate, che
lentamente ci conducono all’ Autunno.</span></p>
<p style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 0.71cm; margin-bottom: 0cm; orphans: 2; text-align: center; widows: 2;"><b style="text-align: left;"><span style="color: #660000; font-family: inherit; font-size: xx-large;">Ingredienti:</span></b></p><p lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 0.71cm; margin-bottom: 0cm; text-align: center;"><span style="border: none; display: inline-block; padding: 0cm;"><span><b><span style="color: #660000; font-family: inherit; font-size: xx-large;">Per la Pasta Matta:</span></b></span></span></p><p style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 0.71cm; margin-bottom: 0cm; text-align: center;"><span style="border: none; display: inline-block; padding: 0cm;"><span style="color: #660000; font-family: inherit; font-size: xx-large;"><span lang="zxx">500 g</span><span lang="zxx">r. di</span><span lang="zxx"> Farina </span><span lang="zxx">di Farro</span><span lang="zxx">,</span></span></span></p><p style="border: none; font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm; padding: 0cm; text-align: center;"><span style="border: none; display: inline-block; padding: 0cm;"><span style="color: #660000; font-family: inherit; font-size: xx-large;"><span lang="zxx">200 ml. </span><span lang="zxx">di</span><span lang="zxx"> Acqua </span><span lang="zxx">a temperatura ambiente</span><span lang="zxx">,</span></span></span></p><p lang="zxx" style="border: none; font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm; padding: 0cm; text-align: center;"><span style="border: none; display: inline-block; padding: 0cm;"><span><span style="color: #660000; font-family: inherit; font-size: xx-large;">8 Cucchiai di Olio E.V.O. della Valle Spoletina,</span></span></span></p><p lang="zxx" style="border: none; font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm; padding: 0cm; text-align: center;"><span style="border: none; display: inline-block; padding: 0cm;"><span><span style="color: #660000; font-family: inherit; font-size: xx-large;">2 prese di Sale fino.</span></span></span></p><p style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 0.71cm; margin-bottom: 0cm; text-align: center;"><span style="border: none; display: inline-block; padding: 0cm;"><span><span lang="zxx"><b><span style="color: #660000; font-family: inherit; font-size: xx-large;">Per la Farcitura: </span></b></span></span></span></p><p style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 0.71cm; margin-bottom: 0cm; text-align: center;"><span style="border: none; display: inline-block; padding: 0cm;"><span><span style="color: #660000; font-family: inherit; font-size: xx-large;"><span lang="zxx">2</span><span lang="zxx">50 gr. di Ricotta Salata grattugiata della Valnerina (presidio Slow Food)</span></span></span></span></p><p style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 0.71cm; margin-bottom: 0cm; text-align: center;"><span style="color: #660000; font-family: inherit; font-size: xx-large;"><span lang="zxx">1 Kg. </span><span lang="zxx">Complessivo </span><span lang="zxx">di Fichi Bianchi e Neri, </span></span></p><p style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 0.71cm; margin-bottom: 0cm; text-align: center;"><span style="color: #660000; font-family: inherit; font-size: xx-large;">100 gr. di Gherigli di Noci,</span></p><p lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 0.71cm; margin-bottom: 0cm; text-align: center;"><span style="color: #660000; font-family: inherit; font-size: xx-large;">Olio E.V.O. della Valle Spoletina,</span></p><p lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 0.71cm; margin-bottom: 0cm; text-align: center;"><span style="border: none; display: inline-block; padding: 0cm;"><span><span style="color: #660000; font-family: inherit; font-size: xx-large;">Q.B. di Sale e Pepe.</span></span></span></p><p style="font-style: normal; font-variant: normal; letter-spacing: normal; line-height: 0.71cm; margin-bottom: 0cm; orphans: 2; text-align: center; widows: 2;"><b><span style="color: #660000; font-family: inherit; font-size: xx-large;"><br /></span></b></p><p style="font-style: normal; font-variant: normal; letter-spacing: normal; line-height: 0.71cm; margin-bottom: 0cm; orphans: 2; text-align: center; widows: 2;"><b><span style="color: #660000; font-family: inherit; font-size: xx-large;">Procedimento:</span></b></p><p style="font-style: normal; font-variant: normal; letter-spacing: normal; line-height: 0.71cm; margin-bottom: 0cm; orphans: 2; text-align: center; widows: 2;"><span style="color: #660000; font-family: inherit; font-size: xx-large;"><span style="border: none; display: inline-block; font-weight: normal; padding: 0cm;"><span><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">S</span></span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">etacciate
la farina e disponetela a fontana sulla </span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">spianatoia,
quindi unite il sale e l’acqua a temperatura ambiente. Iniziate a
impastare bene il tutto, quindi unite l’olio </span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">E.V.O</span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">
a filo e continuate a lavorare </span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">l'impasto
fino ad ottenere un panetto liscio e dalla consistenza omogenea, </span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">che
fascerete con un torcione pulito e che lascerete </span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">riposare
</span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">al
riparo di un coccio </span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">per
circa 30 minuti. Trascorso questo tempo la </span></span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span><span lang="zxx">pasta
matta</span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">
è pronta per essere </span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">spianata
con il mattarello, ricordando di tirare due sfoglie: una per la base
ed una per ricoprire la farcitura</span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">.
Ora </span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">sotto
acqua corrente</span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">
</span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">l</span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">avate
molto bene i fichi e privateli del picciolo, poi asciugateli
delicatamente con carta assorbente, tagliateli a listarelle,
metteteli a scottare su fiamma viva e solo per qualche minuto in un
tegame di coccio a cui aggiungere un filo di olio E.V.O., la ricotta
grattugiata ed i gherigli di noce, a cui se vorrete potrete anche
aggiungere un pizzico di sale e pepe, facendo saltare il composto
fino ad ottenere una consistenza semi cremosa, poi togliete dal
fuoco. Ora con la pa</span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">s</span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">ta
matta foderate e bucherellate il fondo della teglia o le piccole
teglie in cui preferite cuocere la torta rustica, poi versate </span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">al
suo interno la farcitura, livellate con il dorso di un cucchiaio e
ricoprite la superficie con la restante pasta matta, spennellate </span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">con
un' emulsione di </span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">olio
</span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">E.V.O.</span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">
e </span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">sale
ed infornate, lasciando </span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">cuocere
per 25-30 minuti. </span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">A
cottura ultimata sfornate e c</span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">ondividete
</span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">l</span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">a
</span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">Rustica
di Fichi, </span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">Ricotta</span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">
e Noci</span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">
</span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">quando
è ancora </span></span></span><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">tiepida
o se preferite </span></span></span></span><span style="color: #660000; font-family: inherit; font-size: xx-large;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">a
temperatura ambiente, accompagna</span></span></span><span style="color: #660000; font-family: inherit; font-size: xx-large;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">ndola
</span></span></span><span style="color: #660000; font-family: inherit; font-size: xx-large;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">da
</span></span></span><span style="color: #660000; font-family: inherit; font-size: xx-large;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">un
ottimo Vino Bianco Grechetto dell' Umbria I.G.P. rigorosamente
servito fresco</span></span></span><span style="color: #660000; font-family: inherit; font-size: xx-large;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">.</span></span></span></p><p style="font-style: normal; font-variant: normal; letter-spacing: normal; line-height: 0.71cm; margin-bottom: 0cm; orphans: 2; text-align: center; widows: 2;"><span style="color: #660000; font-family: inherit; font-size: xx-large;"><span style="font-weight: normal;"><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><br /></span></span></span></span></p><div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0.34cm; orphans: 2;"><span style="font-family: inherit; font-size: large;"><span style="color: #6a1816;"><span style="font-size: xx-large;">Questa ricetta è stata pubblicata anche su:</span></span></span></div><div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0.34cm; orphans: 2;"><span style="font-family: inherit; font-size: large;"><span style="color: #6a1816;"><span style="font-size: xx-large;">- </span></span></span><span style="font-size: large;"><span style="color: #6a1816;"><span style="font-family: inherit; font-size: large;"><i> </i></span></span></span><span style="font-size: xx-large;"><i style="color: #6a1816;">Assisi Nostra </i></span></div><div align="center" lang="zxx" style="orphans: 2;"><span style="font-size: xx-large;"><i style="color: #6a1816;">e</i></span></div><p style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 0.71cm; margin-bottom: 0cm; orphans: 2; text-align: center; widows: 2;"><span style="color: #660000; font-family: inherit; font-size: xx-large;"><span><span lang="zxx"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"></span></span></span></span></p><div align="center" lang="zxx" style="orphans: 2;"><span style="font-size: xx-large;"><i style="color: #6a1816;">- Parco del Monte Subasio Assisi.</i></span></div><div><span style="font-size: xx-large;"><i style="color: #6a1816;"><br /></i></span></div>..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.com0tag:blogger.com,1999:blog-1910181555491284776.post-48691737550681065602020-08-11T00:00:00.077+02:002020-09-08T12:52:45.576+02:00Il Budino di Santa Chiara di Assisi.<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gmcGd-e0zSlZMQQYj8thMawOSoSS0RWOGS62LKZc4j4dGevkaFmg5AZeul08ffgU-wcbaTUxj44Jm2hBJsl0aAqBcY0Px3t5Ah6cq2PIFGZJ2E_nR0o9msPNLtBuR2f_xaXBecBP8V6r/s640/Santa+Chiara+di+Assisi+in+Preghiera.jpg" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="640" data-original-width="466" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gmcGd-e0zSlZMQQYj8thMawOSoSS0RWOGS62LKZc4j4dGevkaFmg5AZeul08ffgU-wcbaTUxj44Jm2hBJsl0aAqBcY0Px3t5Ah6cq2PIFGZJ2E_nR0o9msPNLtBuR2f_xaXBecBP8V6r/w466-h640/Santa+Chiara+di+Assisi+in+Preghiera.jpg" width="466" /><br /></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTWkVxATfNFoPK1vuLISr2IxAq9s44HkHXC_GN2oLwnnuLFld0UNcbwsKFT56Fll6CvcORWrYdqdyYKilZIrOmY4WvOXjle34RRQbeF6dRxlSDJWk5ERWdHEgniaFeLKDOHD6VJiMLdEb/s2048/Il+Budino+di+Santa+Chiara+di+Assisi.jpg" style="clear: right; display: block; float: right; margin-bottom: 1em; margin-left: 1em; padding: 1em 0px;"><b></b><i></i><sub></sub><sup></sup><strike></strike><br /></a></div><div align="center" lang="zxx" style="margin-bottom: 0cm;"><span style="color: #660000; font-size: xx-large;"><b>Il Budino di Santa Chiara di Assisi.</b><br /></span></div><div align="center" lang="zxx" style="margin-bottom: 0cm;"><span style="color: #660000; font-size: xx-large;">Carisimi Amici ed affezionati Lettori ben ritrovati.</span></div><div align="center" lang="zxx" style="margin-bottom: 0cm;"><span style="color: #660000; font-size: xx-large;">Per questo nuovo appuntamento storico-gastronomico incentrato sui festeggiamenti che ogni anno l'11 Agosto rendono omaggio a Santa Chiara di Assisi, ho il piacere di proporvi una semplice ricetta, curiosa ed alquanto sconosciuta, che per le sue peculiarità </span><span style="color: #660000; font-size: xx-large; text-align: left;">riconduce all' antica ed autentica tradizione conventuale di San Damiano, infatti la preparazione che segue fa assoluto riferimento ad un importante episodio miracoloso, che, un tempo ebbe luogo tra le suggestive mura del piccolo Convento Assisiate, più probabilmente dopo il 1224, quando poi la salute di Chiara di Assisi fu compromessa dall' infermità corporale che l' accompagnò per i restanti 29 anni della Sua Vita.</span></div><div align="center" lang="zxx" style="margin-bottom: 0cm;"><span style="color: #660000; font-size: xx-large;"> </span></div><div align="center" lang="zxx" style="margin-bottom: 0cm;"><span style="color: #660000; font-size: xx-large;"><b>Il
Miracolo di Santa Chiara di Assisi</b></span></div>
<div align="center" lang="zxx" style="font-style: normal; font-weight: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: large;"><span style="color: #6a1816; font-size: xx-large;">Appendice
</span>
</span></div>
<div align="center" lang="zxx" style="font-style: normal; font-weight: normal; margin-bottom: 0cm;">
<span style="color: #6a1816;"><span style="font-family: inherit; font-size: xx-large;">VI
– Un altro Miracolo</span></span></div>
<div align="center" lang="zxx" style="margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: large;"><span style="font-size: xx-large;"></span><br />
</span></div>
<div align="center" lang="zxx" style="margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: large;"><span style="color: #6a1816; font-size: xx-large;">Anche
in un altro tempo, nel periodo in cui la beata Chiara era inferma per
la stessa malattia, un Cardinale, malato gravemente per una malattia
ai piedi, tanto che non li poteva in nessun modo poggiare a terra, si
fece portare presso santa Chiara, per devozione, con la speranza di
riacquistare la sanità del corpo. </span>
</span></div>
<div align="center" lang="zxx" style="margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: large;"><span style="color: #6a1816;"><span style="font-size: xx-large;">Quando
dunque fu trasportato da quattro domestici al monastero alla presenza
di santa Chiara, egli <span style="font-weight: normal;">cominciò a
chiedere con insistenza alla santa di intercedere con speciali
preghiere presso il Signore; e asseriva e prometteva che dopo la sua
preghiera sarebbe rimasto contento della infermità o della salute
per la provvidenza del cielo. Chiara, compassionevole come era, si
pose lì a pregare. </span></span></span>
</span></div>
<div align="center" lang="zxx" style="margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: large;"><span style="color: #6a1816;"><span style="font-size: xx-large;"><span style="font-weight: normal;">C</span><span style="font-weight: normal;">ompiuta
la preghiera, la beata Chiara fu richiesta quasi con forza dal
Cardinale di porgergli un pochetto di budino, e lei, con benevolenza,
glielo porse con un cucchiaio. Appena gustato, il suo fisico su</span><span style="font-weight: normal;">b</span><span style="font-weight: normal;">ito
rinvigorì, per l'interventi di Dio e le preghiere di Chiara, così
tanto che rifiutato l'aiuto dei domestici, da se steso totalmente
sano e gioioso si rimise in piedi, e di seguito non sentì n</span><span style="font-weight: normal;">e</span><span style="font-weight: normal;">ssun
segno postumo della malattia. </span></span> </span>
</span></div>
<div align="center" lang="zxx" style="margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: large;"><span style="color: #6a1816; font-size: xx-large;"><i>Testo
tratto da: Santa Chiara d'Assisi sotto processo, lettura
storico-spirituale degli Atti di canonizzazione a cura di Padre
Giovanni Boccali. Ed. Porziuncola a.d. 2003 </i></span>
</span></div>
<div align="center" lang="zxx" style="margin-bottom: 0cm;"><img border="0" data-original-height="1744" data-original-width="2048" height="545" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTWkVxATfNFoPK1vuLISr2IxAq9s44HkHXC_GN2oLwnnuLFld0UNcbwsKFT56Fll6CvcORWrYdqdyYKilZIrOmY4WvOXjle34RRQbeF6dRxlSDJWk5ERWdHEgniaFeLKDOHD6VJiMLdEb/w640-h545/Il+Budino+di+Santa+Chiara+di+Assisi.jpg" width="640" /></div><div align="center" lang="zxx" style="font-variant: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2;"><span style="color: #6a1816;"><span style="font-family: inherit; font-size: large;"><b><span style="background: none; font-size: xx-large;">IL
BUDINO DI SANTA CHIARA D'ASSISI</span></b></span></span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;">
<span style="font-family: inherit; font-size: large;"><span style="font-size: xx-large;"></span><br />
</span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;">
<span style="color: #6a1816;"><span style="font-family: inherit; font-size: large;"><b><span style="background: none; font-size: xx-large;">Ingredienti:</span></b></span></span></div><div align="center" lang="zxx" style="font-style: normal; font-variant: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;"><span style="color: #6a1816;"><span style="font-family: inherit; font-size: large;"><span style="background: none; font-size: xx-large;">300 gr. di pane raffermo,</span></span></span></div><div align="center" lang="zxx" style="font-style: normal; font-variant: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;"><span style="color: #6a1816;"><span style="font-family: inherit; font-size: large;"><span style="background: none; font-size: xx-large;">3 uova fresche,</span></span></span></div><div align="center" lang="zxx" style="font-style: normal; font-variant: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;"><span style="color: #6a1816;"><span style="font-family: inherit; font-size: large;"><span style="background: none; font-size: xx-large;">400 ml. di latte,</span></span></span></div><div align="center" lang="zxx" style="font-style: normal; font-variant: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;"><span style="color: #6a1816;"><span style="font-family: inherit; font-size: large;"><span style="background: none; font-size: xx-large;">150 gr. di miele millefiori.</span></span></span></div><div align="center" lang="zxx" style="font-style: normal; font-variant: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #6a1816; font-family: inherit; font-size: large;"><span style="color: #b00000; font-family: "times new roman"; font-size: medium;"></span><br /></span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; letter-spacing: normal; margin-bottom: 0.34cm; orphans: 2; text-decoration: none;">
<span style="font-family: inherit; font-size: large;"><span style="color: #6a1816;"><span style="font-size: xx-large;"><b><span lang="zxx"><span style="background: none;">Procedimento:</span></span></b><span lang="zxx"><span style="font-weight: normal;"><span style="background: none;"><br />
</span></span></span><span lang="zxx"><span style="font-weight: normal;"><span style="background: none;">Accendete
il forno e lasciatelo preriscaldare a 180°, poi s</span></span></span><span lang="zxx"><span style="font-weight: normal;">pezzettate
</span></span><span lang="zxx"><span style="font-weight: normal;">delicatamente</span></span><span lang="zxx"><span style="font-weight: normal;">
il pane, avendo cura </span></span><span lang="zxx"><span style="font-weight: normal;">di
lasciare la</span></span><span lang="zxx"><span style="font-weight: normal;">
crosta, </span></span><span lang="zxx"><span style="font-weight: normal;">ora</span></span><span lang="zxx"><span style="font-weight: normal;">
</span></span><span lang="zxx"><span style="font-weight: normal;">in
un pentolino, fate intiepidire il latte a cui aggiungerete il pane
raffermo, in modo che questo raggiunga la giusta morbidezza</span></span><span lang="zxx"><span style="font-weight: normal;">.
</span></span><span lang="zxx"><span style="font-weight: normal;">In
una terrina m</span></span><span style="font-weight: normal;">ettere
le uova e</span><span style="font-weight: normal;">d </span><span style="font-weight: normal;">una
parte di</span><span style="font-weight: normal;"> miele </span><span style="font-weight: normal;">e
con la frusta </span><span style="font-weight: normal;">a filo
lavorate </span><span style="font-weight: normal;">energicamente</span><span style="font-weight: normal;">
gli ingredienti, fino ad ottenere un impasto spumoso e compatto, ora</span><span style="font-weight: normal;">,
aggiungete </span><span style="font-weight: normal;">a questo</span><span style="font-weight: normal;">
il pane ormai morbido </span><span style="font-weight: normal;">e
lavorate nuovamente il composto, fino a renderlo omogeneo. Ora
versate </span><span style="font-weight: normal;">la crema ottenuta
</span><span style="font-weight: normal;">negli appositi stampini </span><span style="font-weight: normal;">di
coccio </span><span style="font-weight: normal;">e posizionateli</span><span style="font-weight: normal;">
all'interno di una teglia a cui aggiungerete un bicchiere </span><span style="font-weight: normal;">pieno
d'</span><span style="font-weight: normal;">acqua </span><span style="font-weight: normal;">e
lasciate </span><span style="font-weight: normal;">cuoce</span><span style="font-weight: normal;">r</span><span style="font-weight: normal;">e
per 20 minuti. </span><span style="font-weight: normal;">Terminata la
cottura</span><span style="font-weight: normal;">, </span><span style="font-weight: normal;">sfornate
i budini e lasciateli raffreddare a temperatura ambiente, intanto in
un pentolino versate il </span><span style="font-weight: normal;">restante</span><span style="font-weight: normal;">
miele e fatelo scaldare per pochi minuti su fuoco dolce, avendo
l'accortezza di mescolarlo delicatamente con un cucchiaio di legno.
L</span><span style="font-weight: normal;">o sciroppo di miele </span><span style="font-weight: normal;">sarà
pronto quando avrà raggiunto un colore ambrato unito ad una
consistenza piuttosto densa. </span><span style="font-weight: normal;">In
fine servite i budini a cui aggiungerete lo sciroppo di miele, il
quale sarà utile per guarnire, ma soprattutto per conferire
particolare aroma e dolcezza a questa semplice ricetta, volutamente
isp</span><span style="font-weight: normal;">i</span><span style="font-weight: normal;">rata
alla </span><span style="font-weight: normal;">mirabile</span><span style="font-weight: normal;">
vita di Santa Chiara d'Assisi. </span></span></span></span></div><div align="center" lang="zxx" style="font-style: normal; font-variant: normal; letter-spacing: normal; margin-bottom: 0.34cm; orphans: 2; text-decoration: none;"><span style="font-family: inherit; font-size: large;"><span style="color: #6a1816;"><span style="font-size: xx-large;"><span style="font-weight: normal;"><br /></span></span></span></span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; letter-spacing: normal; margin-bottom: 0.34cm; orphans: 2; text-decoration: none;">
<span style="font-family: inherit; font-size: large;"><span style="color: #6a1816;"><b><span style="font-size: xx-large;"><span>E</span><span>d
ora un breve approfondimento storico riguardo gli aneddoti e le antiche origini del
Budino. </span></span></b></span></span></div><div align="center" lang="zxx" style="font-style: normal; font-variant: normal; letter-spacing: normal; margin-bottom: 0.34cm; orphans: 2; text-decoration: none;"><span style="font-family: inherit; font-size: large;"><span style="color: #6a1816;"><span style="font-size: xx-large;"><span>Una qualche forma di budino dolce sembrerebbe risalire all'antica Roma, come testimoniano alcune "creme" di Apicio, realizzate con uova, miele, latte e farina. Nella cultura Classica gli alimenti a base di uova e farina erano considerati molto ricostituenti e salutari, così le preparazioni di consistenza morbida arricchite con il miele divennero particolarmente celebri nella Cucina Medievale di Corte, come spressamente riportato in "De Honesta Voluptate" di Platina scritto nell' anno 1474. Curiosamente il termine budino non sarebbe stato coniato per riferirsi ad una ricetta dolce, ma bensì ad una preparazione salata, infatti il termine francese "boudin" proveniente dal latino volgare "botellinus" era sovente usato per indicare il budellodella salsiccia. A differenza di un tempo delle poche tipologie di budini conosciute, ad oggi fanno parte di questa categoria dolciaria per eccellenza: bavaresi, cremcaramel, creme in tazza e panne cotte.</span></span></span></span></div><div align="center" lang="zxx" style="font-style: normal; font-variant: normal; letter-spacing: normal; margin-bottom: 0.34cm; orphans: 2; text-decoration: none;"><span style="font-family: inherit; font-size: large;"><span style="color: #6a1816;"><span style="font-size: xx-large;"><span><br /></span></span></span></span></div><div align="center" lang="zxx" style="font-style: normal; font-variant: normal; letter-spacing: normal; margin-bottom: 0.34cm; orphans: 2; text-decoration: none;"><span style="font-family: inherit; font-size: large;"><span style="color: #6a1816;"><span style="font-size: xx-large;"><span>Questa ricetta è stata pubblicata anche su:</span></span></span></span></div><div align="center" lang="zxx" style="font-style: normal; font-variant: normal; letter-spacing: normal; margin-bottom: 0.34cm; orphans: 2; text-decoration: none;"><span style="font-family: inherit; font-size: large;"><span style="color: #6a1816;"><span style="font-size: xx-large;"><span>- </span></span></span></span><span style="font-size: large;"><span style="color: #6a1816;"><span style="font-family: inherit; font-size: large;"><i> </i></span></span></span><span style="font-size: xx-large;"><i style="color: #6a1816;">Assisi Nostra </i></span></div><div align="center" lang="zxx" style="orphans: 2;"><span style="font-size: xx-large;"><i style="color: #6a1816;">e</i></span></div><div align="center" lang="zxx" style="orphans: 2;"><span style="font-size: xx-large;"><i style="color: #6a1816;">- Parco del Monte Subasio Assisi.</i></span></div><br />..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.com0tag:blogger.com,1999:blog-1910181555491284776.post-79381025211644624142020-07-01T11:31:00.000+02:002020-07-22T11:45:37.609+02:00La Baggiana di Fave.<!--[if gte mso 9]><xml>
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<div class="MsoNormal" style="text-align: center;">
<span style="font-size: x-large;"><span style="font-family: inherit;"><b><span style="line-height: 115%;"></span></b></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMovQgeHRxvTaoY1n3efdOOiA1k-fR_OLQCKlNj4zxaINy9sXOaJZse18Rs8vUtbS8NpK0fJcs5OU9IPg9kvwhjsVOT_hDGsNSS0wWtrvgoFuG6t5e0ok7WgAO-boU-ALD2YWB7mhJ6BIc/s1600/La+Bagiana+di+Fave.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMovQgeHRxvTaoY1n3efdOOiA1k-fR_OLQCKlNj4zxaINy9sXOaJZse18Rs8vUtbS8NpK0fJcs5OU9IPg9kvwhjsVOT_hDGsNSS0wWtrvgoFuG6t5e0ok7WgAO-boU-ALD2YWB7mhJ6BIc/s640/La+Bagiana+di+Fave.JPG" width="640" /></a></b></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="color: #660000;"><span style="font-size: x-large; line-height: 115%;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="line-height: 115%;"><span style="line-height: 115%;">Carissimi
Amici, per questo nuovo appuntamento
enogastronomico ho il piacere di proporvi una gustosa zuppa di primavera, che
proprio per i suoi ingredienti semplici e di stagione bene si addice alle
fresche sere di Maggio. La Baggiana di Fave, questo è il nome della ricetta, per
tradizione si prepara nei paesini dell’Umbria sparsi tra Terni, Amelia ed
Orvieto ed in particolar modo a Frattuccia nel Comune di Guardea e a Collicello
nel Comune di Amelia. Questa saporita preparazione ha come ingrediente base la fava
cottòra, chiamata così proprio per la sua inconfondibile caratteristica di
cuocere bene, in fretta e di essere un legume altamente digeribile. Oggi come un
tempo, questo particolare legume autoctono viene coltivato principalmente nella
zona dell’Amerino.</span></span></span></span></span></span></span></span></div>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: x-large;"><b><span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="line-height: 115%;">
</span></span></span></span></b></span></span></span></span></span><br />
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: x-large;"><b><span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="line-height: 115%;">
</span></span></span></span></b></span></span></span></span></span>
<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: x-large;"><b><span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="line-height: 115%;"><span style="line-height: 115%;"><b>LA BAGGIANA DI FAVE.</b></span></span></span></span></span></b></span></span></span></span></span></div>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: x-large;"><b><span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="line-height: 115%;">
</span></span></span></span></b></span></span></span></span></span>
<br />
<div align="center" style="text-align: center;">
<b style="color: #660000; font-family: inherit; font-size: xx-large;"><span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="line-height: 115%;"><b>Ingredienti:</b></span></span></span></span></b></div>
<div align="center" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: x-large;"><b><span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="line-height: 115%;"><b><span style="font-weight: normal;"></span></b></span></span></span></span></b></span></span></span></span></span></div>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: x-large;"><b><span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="line-height: 115%;">
</span></span></span></span></b></span></span></span></span></span>
<br />
<div align="center" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: x-large;"><b><span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="line-height: 115%;"><b><span style="font-weight: normal;">1 Kg. di fave còttore fresche, </span></b></span></span></span></span></b></span></span></span></span></span></div>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: x-large;"><b><span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="line-height: 115%;">
</span></span></span></span></b></span></span></span></span></span>
<br />
<div align="center" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: x-large;"><b><span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="line-height: 115%;"><b><span style="font-weight: normal;">1 mazzetto di bietole, </span></b></span></span></span></span></b></span></span></span></span></span></div>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: x-large;"><b><span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="line-height: 115%;">
</span></span></span></span></b></span></span></span></span></span>
<br />
<div align="center" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: x-large;"><b><span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="line-height: 115%;"><b><span style="font-weight: normal;"> 1 cipolla dorata, </span></b></span></span></span></span></b></span></span></span></span></span></div>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: x-large;"><b><span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="line-height: 115%;">
</span></span></span></span></b></span></span></span></span></span>
<div align="center" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: x-large;"><b><span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="line-height: 115%;"><b><span style="font-weight: normal;">passata
di pomodoro q.b.,<br />
Olio E.V.O. Umbro DOP q.b.<br />
sale, pepe q.b</span></b><span style="font-weight: normal;">.</span> </span></span></span></span></b></span></span></span></span></span></div>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: x-large;"><b><span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="line-height: 115%;">
<div align="center" style="text-align: center;">
<span style="color: #660000;"><span style="color: #660000;"><b><span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="line-height: 115%;"></span></span></span></span></b></span></span></div>
<div align="center" style="text-align: center;">
</div>
<div align="center" style="text-align: center;">
<b style="font-family: inherit;"><span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="line-height: 115%;">Procedimento:</span></span></span></span></b></div>
</span></span></span></span></b></span></span></span></span></span><br />
<div align="center" style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="line-height: 115%;">Pulite
le bietole sotto abbondante acqua corrente, poi asciugatele e tagliatele a
striscioline sottili. Prendete ora un tegame di coccio in cui farete scaldare
l’olio, poi tagliate la cipolla a dadini, sgranate le fave e mettete a rosolare
il tutto nel tegame coperto, avendo cura di mescolare il composto di tanto in
tanto. Trascorsi pochi minuti aggiungete nel coccio la passata di pomodoro con
le bietole, regolate di sale e pepe e lasciate cuocere il composto per altri
venti minuti. Terminata la cottura offrite questa saporita zuppa vegetariana in
coppette monoporzioni ed accompagnatela a crostini di buon pane casareccio appena
tostato e</span><span style="line-height: 115%;"> con</span><span style="line-height: 115%;"> un filo d’olio a crudo</span><span style="line-height: 115%;">. Per assaporare al meglio questo
piatto</span><span style="line-height: 115%;"> vi consiglio </span><span style="line-height: 115%;">di
abbinar</span></span></span><span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #660000;">lo all’ottimo Vino Rosso dei Colli Amerini D.O.C.</span></span></span></span></span><br />
<br />
<div style="text-align: center;">
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;">Questa ricetta è stata pubblicata anche su:</span></span></span></div>
<div style="text-align: center;">
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;">
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</span></span></span></div>
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="line-height: 115%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV-tNVhImQ0kdzm7Fl9ZXHIHw2wOrFXpgW_EW7p3bG62YiRFVmK_nyyYp7wA9T_Rpw-8yNIiHn0-UJT8KgKgGEX71g6dWLjSm2M1NB1pXeWOJSGzTw4d7Tjj1gJZ2Z9QB4jrVai5EAWZsL/s1600/copertinamarzosacroconvento+-+Copia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV-tNVhImQ0kdzm7Fl9ZXHIHw2wOrFXpgW_EW7p3bG62YiRFVmK_nyyYp7wA9T_Rpw-8yNIiHn0-UJT8KgKgGEX71g6dWLjSm2M1NB1pXeWOJSGzTw4d7Tjj1gJZ2Z9QB4jrVai5EAWZsL/s1600/copertinamarzosacroconvento+-+Copia.jpg" /></a><span style="font-family: inherit;"><span style="color: #660000;"> </span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #660000;"><br /></span></span></span></span></span>
<span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;">- Assisi Nostra Luglio 2020</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;">e</span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="line-height: 115%;"><span style="color: #660000;"></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;">- Parco del Monte Subasio Assisi.</span></span></span></div>
</div>
<span style="font-family: "calibri" , "sans-serif"; font-size: 12.0pt; line-height: 115%;">
</span>..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.com1tag:blogger.com,1999:blog-1910181555491284776.post-52354024072444024592020-06-02T10:16:00.000+02:002020-06-02T16:40:21.283+02:00La Bandiera.<div class="separator" style="clear: both; text-align: center;">
</div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTx4L_BOxMEqG7Z5-3csZETaVilm2VuasI54Xc9WDFsWOpZRgKTsJa4zpoGyTbKDCaXOv6F4I6w01qQzGXIwVzjNGUIfcjQ3INOMWKVEvoXRrT7GJSWVcke0EJcAXGsWuNaKy6lT0vkexi/s1600/Festa+della+Repubblica+2020.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="295" data-original-width="512" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTx4L_BOxMEqG7Z5-3csZETaVilm2VuasI54Xc9WDFsWOpZRgKTsJa4zpoGyTbKDCaXOv6F4I6w01qQzGXIwVzjNGUIfcjQ3INOMWKVEvoXRrT7GJSWVcke0EJcAXGsWuNaKy6lT0vkexi/s320/Festa+della+Repubblica+2020.png" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fUv57GgL8WEoHFBT-aBuxLGRBrUyfv69G90_dpA0LjJ-yvPU7L33BbNpDXAUOiYgM1YT66PzArw4bIS9_Ik4vxVQPr_-NQErY7AEvvdKWi1l79ANdUIMptEAbstVxJ-H1xfhmXTfMulI/s1600/2giugno19_7200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="588" data-original-width="714" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fUv57GgL8WEoHFBT-aBuxLGRBrUyfv69G90_dpA0LjJ-yvPU7L33BbNpDXAUOiYgM1YT66PzArw4bIS9_Ik4vxVQPr_-NQErY7AEvvdKWi1l79ANdUIMptEAbstVxJ-H1xfhmXTfMulI/s400/2giugno19_7200.jpg" width="400" /></a></div>
<div style="line-height: 100%; margin-bottom: 0.5cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">C</span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">arissimi
Amici ed affezionati Lettori </span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">ben
ritrovati. </span><span style="border: none; display: inline-block; padding: 0cm;">Per
questo nuovo appuntamento gastronomico ho il piacere di proporvi una
semplice ed alquanto gustosa ricetta, che proprio per </span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">la
</span><span style="border: none; display: inline-block; padding: 0cm;">particolarità
dei suoi pochi e colorati ingredienti ricorda e rende omaggio alla
nostra Bandiera Nazionale, da cui la stessa ricetta ne acquisisce il
nome. Oggi infatti andremo a tavola con la Storia, ogni anno infatti,
nel nostro Paese il 2 Giugno si celebra la Festa della Repubblica
Italiana, giornata istituzionale e celebrativa, appositamente
istituita per ricordare la nascita della Repubblica Italiana, datata proprio 2 </span><span style="border: none; display: inline-block; padding: 0cm;">Giugno del </span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">1946</span><span style="border: none; display: inline-block; padding: 0cm;">a seguito dello storico referendum, dove gli Italiani e le Italiane chiamati a votare per scegliere tra la Monarchia o la Repubblica scelsero quest’ ultima per assoluta maggioranza di libero voto. Ogni anno in occasione del 2 Giugno avviene a Roma, Capitale d’ Italia, la massima celebrazione della Festa della Repubblica Italiana, uno dei più importanti simboli patriottici italiani, caratterizzato da un complesso ed articolato cerimoniale. I momenti di spiccata importanza che caratterizzano questo evento sono indubbiamente il momento in cui il Presidente della Repubblica depone la corona di alloro in omaggio al Milite Ignoto presso l’Altare della Patria, la parata militare che si svolge presso Via dei Fori Imperiali, ove sfilano le più alte Cariche Istituzionali Civili e marciano pacificamente tutte le Forze dell’ Ordine a difesa del Nostro Paese, mentre nel cielo sfreccia lo stormo delle Frecce Tricolori, il cui nome ufficiale è 313º Gruppo Addestramento Acrobatico, Pattuglia Acrobatica Nazionale dell'Aeronautica Militare Italiana, nata nel 1961 in seguito alla decisione dell'Aeronautica stessa di creare un gruppo permanente per l'addestramento all'acrobazia aerea collettiva dei suoi piloti a bordo di 10 VelivoliAermacchi MB-339PAN, di cui 9 in formazione ed 1 solista.</span></span></div>
<div style="line-height: 100%; margin-bottom: 0.5cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWkoo8KmXFeG9N9N544Db0jQBrAfEWHjcXg6ElrH3TZP4y-V_8UYNaMRr04f92mmrVmIDr7MJAFhQUBj8bNsAyComOfAwbn46cdoQ-SFYtm8gLRBESVqryGl7zYDrLI6uFKX2o58mkfvJd/s1600/Frecce+Tricolori.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="682" data-original-width="1024" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWkoo8KmXFeG9N9N544Db0jQBrAfEWHjcXg6ElrH3TZP4y-V_8UYNaMRr04f92mmrVmIDr7MJAFhQUBj8bNsAyComOfAwbn46cdoQ-SFYtm8gLRBESVqryGl7zYDrLI6uFKX2o58mkfvJd/s400/Frecce+Tricolori.jpg" width="400" /></a></span></div>
<div align="center" style="margin-bottom: 0.5cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">In
breve la </span><span style="color: #660000; font-family: inherit; font-size: x-large;"><b>Storia
della Bandiera Italiana </b></span><span style="color: #660000; font-family: inherit; font-size: x-large;">inizia
ufficialmente il 7 Gennaio 1797, con la sua prima adozione come
Bandiera Nazionale da parte di uno Stato italiano sovrano, la
Repubblica Cispadana. Tale evento si svolge presso il salone del
Palazzo Comunale di Reggio nell’Emilia, che a seguito di questo
importantissimo momento storico prenderà il nome di Sala del
Tricolore chiamato, sulla scorta degli eventi susseguenti alla
rivoluzione francese d’oltralpe che tra il 1789 ed il 1799
propugnò, tra i suoi ideali, anche l'autodeterminazione dei Popoli.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Cueu48EE4TrAh6baP7rPVPB5CxFlOwN25jqg5ECEngOn4O7wef0-lxk8wz4vG9jnNjO7bT5j5mWw2hU02EBfpmBcDzwiRsMVO-EIAsxfbhG3RLWGo9NCMIcdUSSQv-Fr5aENlapRa9dA/s1600/Lapide+a+memoria+del+Tricolore.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #660000; font-family: inherit; font-size: x-large;"><img border="0" data-original-height="293" data-original-width="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Cueu48EE4TrAh6baP7rPVPB5CxFlOwN25jqg5ECEngOn4O7wef0-lxk8wz4vG9jnNjO7bT5j5mWw2hU02EBfpmBcDzwiRsMVO-EIAsxfbhG3RLWGo9NCMIcdUSSQv-Fr5aENlapRa9dA/s1600/Lapide+a+memoria+del+Tricolore.jpg" /></span></a></div>
<div align="center" style="margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><br />
</span></div>
<div align="center" style="margin-bottom: 0cm;">
<span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">La
comparsa dei colori nazionali italiani è datata 21 Agosto 1789,
quando testimoni oculari videro a Genova alcuni manifestanti aventi
appuntata sui vestiti una coccarda Verde, Bianca e Rossa, infatti tradizione vuole </span></span></span><span style="color: #660000; font-size: x-large;">che i tre colori della nostra Bandiera abbiano un loro significato ben preciso, </span></div>
<div align="center" style="margin-bottom: 0cm;">
<span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">il VERDE per ricordare i nostri prati, il Bianco per ricordare le nevi perenni dei nostri monti ed il ROSSO, per fare memoria del sangue versato durante le numerose guerre che servirono a liberare il nostro Paese.</span></span></span><span style="color: #660000; font-family: inherit; font-size: x-large;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"> In seguito il tricolore italiano divenne lo stendardo militare della
Legione Lombarda</span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">
</span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">(11
Ottobre 1796), per poi divenire Vessillo Civico</span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">
</span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">della
congregazione dei Magistrati e Deputati aggiunti di Bologna</span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">
</span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">(18
Ottobre 1796) ed</span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">
</span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">infine,
vessillo nazionale della Repubblica Cispadana, come fedelmente
riportato dal</span><span style="border: none; display: inline-block; padding: 0cm;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"> verbale della Sessione XIV del Congresso Cispadano: Reggio Emilia, 7
Gennaio 1797, ore 11. Sala Patriottica. Gli intervenuti sono 100,
Deputati delle popolazioni di Bologna, Ferrara, Modena e Reggio
Emilia, </span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">tra
cui c’è anche </span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">Giuseppe
Compagnoni </span></span><span style="border: none; color: #660000; display: inline-block; font-family: inherit; font-size: x-large; padding: 0cm;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">di
Lugo, </span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">il
quale </span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">fa
mozione affinché </span></span><span style="color: #660000; font-family: inherit; font-size: x-large; font-variant-east-asian: normal; font-variant-numeric: normal;">si
renda Universale lo Stendardo o Bandiera Cispadana di tre colori,
Verde, Bianco e Rosso e che questi tre colori si usino anche nella
Coccarda Cispadana, la quale debba portarsi da tutti. Vien decretato.
[...]» </span><span style="border: none; color: #660000; display: inline-block; font-family: inherit; font-size: x-large; padding: 0cm;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><em>Nella
foto attigua si può infatti vedere l</em></span><i><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">a
lapide apposta ad imperitura memoria presso l'androne del Palazzo </span></i></span><i style="color: #660000; font-family: inherit; font-size: xx-large;">Comunale di Reggio nell' Emilia, Città dove nacque il Tricolore Italiano.</i></div>
<div align="center" style="margin-bottom: 0cm;">
<span style="border: none; color: #660000; display: inline-block; font-family: inherit; font-size: x-large; padding: 0cm;"><i><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><br /></span></i></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcK6BPBfQN-vNGd4C3Z0PFVsVWph17LE5_NNUpCueJAN92COyXl8oj6B6zAltVznYOsUbS5ocSVpiGUk2jY_TzE7j9dDbaFvWgoVo9NMdi0fBERLjKnPE5ZbjkaBEDv7Jl7uGhxpMi4PP/s1600/Michele+Novaro.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #660000; font-family: inherit; font-size: x-large;"><img border="0" data-original-height="937" data-original-width="1349" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcK6BPBfQN-vNGd4C3Z0PFVsVWph17LE5_NNUpCueJAN92COyXl8oj6B6zAltVznYOsUbS5ocSVpiGUk2jY_TzE7j9dDbaFvWgoVo9NMdi0fBERLjKnPE5ZbjkaBEDv7Jl7uGhxpMi4PP/s400/Michele+Novaro.png" width="400" /></span></a></div>
<div align="center" style="margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">Dopo
la data del 7 </span><span style="border: none; color: #660000; display: inline-block; font-family: inherit; font-size: x-large; padding: 0cm;">Gennaio
1797 la considerazione popolare per la bandiera italiana crebbe
costantemente, sino a farla diventare uno dei simboli più importanti
del
Risorgimento,
che culminò il 17 Marzo 1861 con la proclamazione del Regno
d’Italia, di cui il tricolore divenne vessillo nazionale. La
bandiera tricolore ha attraversato più di due secoli di Storia
d’Italia, </span><span style="color: #660000; font-family: inherit; font-size: x-large;">omaggiandone</span><span style="border: none; color: #660000; display: inline-block; font-family: inherit; font-size: x-large; padding: 0cm;">
tutti gli avvenimenti più importanti, accompagnata
dal rieccheggiare dell’ Inno Nazionale la cui musica si deve al
</span><span style="color: #660000; font-family: inherit; font-size: x-large;">famoso</span><span style="border: none; color: #660000; display: inline-block; font-family: inherit; font-size: x-large; padding: 0cm;">
autore Genovese </span><span style="color: #660000; font-family: inherit; font-size: x-large;">risorgimentale</span><span style="border: none; color: #660000; display: inline-block; font-family: inherit; font-size: x-large; padding: 0cm;">
<b>Michele
Novaro</b>,
che </span><span style="color: #660000; font-family: inherit; font-size: x-large;">mentre
si trovava a</span><span style="border: none; color: #660000; display: inline-block; font-family: inherit; font-size: x-large; padding: 0cm;">
Torino, ospitato dall’amico
Patriota
Lorenzo Valerio, nella notte del 10 Novembre </span><span style="color: #660000; font-family: inherit; font-size: x-large;">1847</span><span style="border: none; color: #660000; display: inline-block; font-family: inherit; font-size: x-large; padding: 0cm;">
musicò magistralmente il testo precedentemente scritto dal suo
concittadino Genovese
Goffredo
Mameli, dando così vita al nostro Inno Nazionale, che per la prima
volta </span><span style="color: #660000; font-family: inherit; font-size: x-large;">con
il nome “Il Canto degli Italiani”</span><span style="border: none; color: #660000; display: inline-block; font-family: inherit; font-size: x-large; padding: 0cm;">
fu intonato
il
10 Dicembre del 1747 presso il Santuario Nostra Signora di Loreto in
Oregina a Genova. Oggi
come allora questo
canto </span><span style="color: #660000; font-family: inherit; font-size: x-large;">unisce
gli Italiani </span><span style="color: #660000; font-family: inherit; font-size: x-large;">al
loro Paese</span><span style="color: #660000; font-family: inherit; font-size: x-large;">.</span></div>
<div align="center" style="margin-bottom: 0.5cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><span style="border: none; display: inline-block; padding: 0cm;">Tradizione
vuole che per celebrare la mede</span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">sima</span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">
</span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">ricorrenza</span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">
</span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">istituzionale
odierna</span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"> a partire proprio dal 2 Giugno si prepari questa curiosa
ricetta Italiana dai colori e dal “sapore” tutto patriottico.
</span><em><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="font-style: normal;">Questa
che vi propongo di seguito è </span></span></em><em><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="font-style: normal;">infatti
</span></span></em><em><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="font-style: normal;">una
</span></span></em><em><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="font-style: normal;">particolare
pietanza</span></span></em><em><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="font-style: normal;">
vegetariana, principalmente tipica della tradizione Umbra, che deve
il suo nome alle caratteristiche cromatiche degli ingredienti:
peperoni verdi, cipolle bianche e pomodori rossi. Dai colori di
questi umili ortaggi </span></span></em><em><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="font-style: normal;">di
stagione</span></span></em><em><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="font-style: normal;">
</span></span></em><em><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="font-style: normal;">prendere
il</span></span></em><em><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="font-style: normal;">
nome </span></span></em><em><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="font-style: normal;">questa</span></span></em><em><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="font-style: normal;">
ricetta: la Bandiera, </span></span></em><em><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="font-style: normal;">e</span></span></em><em><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="font-style: normal;">d
ora vediamo come celebrare anche a tavola il nostro Vessillo
Nazionale.</span></span></em></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXEFEnvn7rwvRpB3nLBTHQ2iTvcZ4ZjWm5iFxIdMHREHemGoMmt_w8Xq8gscpUKSk08r6RW1CXHbQ9jgsqJDpPV7uaRClZp6ihg3Ckx-t4L6u6TGN9xR3MnxTSMLJdo-ryACfRJdph490m/s1600/Ingredienti+per+la+Bandiera+di+Chiara+Giontoni.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #660000; font-family: inherit; font-size: x-large;"><img border="0" data-original-height="225" data-original-width="300" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXEFEnvn7rwvRpB3nLBTHQ2iTvcZ4ZjWm5iFxIdMHREHemGoMmt_w8Xq8gscpUKSk08r6RW1CXHbQ9jgsqJDpPV7uaRClZp6ihg3Ckx-t4L6u6TGN9xR3MnxTSMLJdo-ryACfRJdph490m/s400/Ingredienti+per+la+Bandiera+di+Chiara+Giontoni.jpg" width="400" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLkj9CAIK8Jl_KDwP0GTS6UmhOi6neNolBa9t2_p6Uq3kkpMVjf0wR5b3jld_VKxzBMC2RaZUCzel1MteTS2s92laPd5KFqdUWim8NLM7Lq6udg7K-VKDsE0ftJnrwaIwzixLxniMRK2F/s1600/La+Bandiera.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #660000; font-family: inherit; font-size: x-large;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLkj9CAIK8Jl_KDwP0GTS6UmhOi6neNolBa9t2_p6Uq3kkpMVjf0wR5b3jld_VKxzBMC2RaZUCzel1MteTS2s92laPd5KFqdUWim8NLM7Lq6udg7K-VKDsE0ftJnrwaIwzixLxniMRK2F/s400/La+Bandiera.jpg" width="400" /></span></a></div>
<div align="center" style="margin-bottom: 0.5cm;">
<strong><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="color: #660000; font-family: inherit; font-size: x-large;">La
Bandiera</span></span></strong></div>
<div align="center" style="margin-bottom: 0cm;">
<strong><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="color: #660000; font-family: inherit; font-size: x-large;">Ingredienti:</span></span></strong></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">2
Peperoni verdi,</span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">4
Pomodori ramati,</span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">4
Cipolle bianche,</span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">50
ml di Olio Extra Vergine d’Oliva,</span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">Sale
q.b.</span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">Pepe
q.b.</span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><br /></span></div>
<div align="center" style="margin-bottom: 0cm;">
<strong><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="color: #660000; font-family: inherit; font-size: x-large;">Procedimento:</span></span></strong></div>
<div align="center" style="margin-bottom: 0.5cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">Lavate
e pulite in modo accurato i peperoni, tagliateli a metà privandoli
del picciolo, dei semini e delle nervature interne: quando avete
terminato tagliate i peperoni a listarelle e metteteli da parte.
Lavate i pomodori e fate un’incisione a forma di croce su ognuno,
sbollentateli in acqua per pochi minuti e terminata la cottura
passateli subito sotto l'acqua fredda, pelateli, tagliateli a metà
privandoli dei semi e dell'acqua di vegetazione, ricavando dai
pomodori i pezzettini che terrete da parte. Sbucciate le cipolle e
affettatele piuttosto sottili: intanto nella casseruola
(possibilmente di terracotta) fate scaldate l'olio e aggiungete le
cipolle con una presa di sale, facendole cuocere per qualche minuto.
Aggiungete i peperoni, lasciateli insaporire a fiamma viva per 5
minuti, infine mettete nella casseruola anche i pomodori, regolando
le verdure con il sale e con il pepe: mescolate con un cucchiaio di
legno e coprite il tegame con un coperchio. Lasciate cuocere a fuoco
medio per mezz'ora e se necessario aggiungete alle verdure un pochino
di acqua. Ultimata la cottura togliete il tegame dal fuoco e
trasferite il composto di verdure in una terrina da portata: servite
in tavola questo gustoso piatto insaporito da una macinata finale di
sale e pepe. Per apprezzare al meglio questa semplice ricetta vi
consiglio di accompagnarla ad un vino locale e dato che le origini di
questa particolare ricetta sono umbre, vi consiglio di abbinare un
buon Vin</span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">o
</span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">autoctono,
meglio se se questo è un Bianco di Assisi, rigorosamente</span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">
</span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">servito
fresco.</span></span></div>
<div style="line-height: 100%; margin-bottom: 0.5cm;">
<b style="color: #660000; font-family: inherit;"><span style="font-size: x-large;">Questa Ricetta è stata presentata utilizzando:</span></b></div>
</div>
</div>
<div style="text-align: center;">
<span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: large;"><b><span style="font-size: x-large;"> - Cioltoline e Mestolo Wald - Collezione Memorie di Campagna:</span></b><span style="font-size: x-large; line-height: 115%;"><a href="http://shop.wald.it/catalogsearch/result/?q=memorie+di+campagna">http://shop.wald.it/catalogsearch/result/?q=memorie+di+campagna</a>+</span></span></span></span><br />
<span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="line-height: 115%;"><br /></span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><span style="font-family: inherit;"></span></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;"><b>Questa ricetta è stata pubblicata anche su:</b> </span></span></span></div>
<span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;">
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<div style="text-align: center;">
<span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;">Vivere Assisi, Giugno 2013</span></span></span></div>
<span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;">
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<br />
<div style="text-align: center;">
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<span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="line-height: 115%;"><a href="http://www.vivereassisi.it/index.php?page=articolo&articolo_id=409987">http://www.vivereassisi.it/index.php?page=articolo&articolo_id=409987</a></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;"><br /></span></span></span>
<span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;">Assisi Nostra Giugno 2020</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;">e</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;">Parco del Monte Subasio Assisi.</span></span></span></div>
</div>
..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.com1tag:blogger.com,1999:blog-1910181555491284776.post-56779726391514576022020-05-01T12:13:00.000+02:002020-05-01T17:10:29.803+02:00L' Antica Crostata del Calendimaggio d'Assisi. <div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh23Uz1Pio7OgTfedHSlM3daQIMXIlJSoFFfQoxqUFMpoR6q3WdZmP46_tPcnIG73wJGmov6U29EJTw1wdfRKfPxPqgBeI0KImn57_LAaKw3C53eebbA0qwoRkBVNt71hjLwoGbcXSgSr-O/s1600/L%2527Antica+Crostata+del+Calendimaggio+di+Assisi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh23Uz1Pio7OgTfedHSlM3daQIMXIlJSoFFfQoxqUFMpoR6q3WdZmP46_tPcnIG73wJGmov6U29EJTw1wdfRKfPxPqgBeI0KImn57_LAaKw3C53eebbA0qwoRkBVNt71hjLwoGbcXSgSr-O/s640/L%2527Antica+Crostata+del+Calendimaggio+di+Assisi.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b style="color: #6a1816;"><span style="font-family: inherit; font-size: x-large;">L'Antica
Crostata del Calendimaggio di Assisi.</span></b></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><span style="color: #660000; font-family: inherit;"><br /></span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><span style="color: #660000;">Carissimi
Amici ed affezionati Lettori, ben ritrovati. </span>
</span></div>
<div class="separator" style="clear: both;">
</div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Non
faccio mistero del fatto che per questo nuovo appuntamento
enogastronomico ho ponderato molto se pubblicare o meno un' altra
ricetta dolce, ma poi, date le particolari contingenze in cui noi
tutti attualmente ci troviamo ho deciso proprio di si, tanto che ho
pesato di celebrare comunque e se pur in modo originale il
Calendimaggio, una tra le più antiche ed importanti tradizioni
Assisiate, proponendo così in qualità di Chef e Storica questa
preparazione appositamente ispirata e realizzata in onore a questa
festa-evento, che da sempre contraddistingue la Città di Assisi e
proprio in riferimento a questo antico Palio è nata nella mia cucina
"L' Antica Crostata del Calendimaggio", una semplice
ricetta che nel suo nome e nei sui suoi colori vuole appositamente
rendere tributo alle due Parti, che fatta eccezione per questa
edizione 2020, ogni anno, come tradizione vuole, durante il Mese di
Maggio e per quattro giorni si sfidano, dando vita alla meravigliosa
festa di Primavera, dove il Blu identifica la "Nobilissima Parte
de Sopra" di cui un tempo, nella sua fanciullezza prese parte la
giovane Chiara di Assisi, mentre il Rosso identifica la "Magnifica
Parte de Sotto", di cui un tempo fece parte anche il giovane
Francesco di Bernardone, tanto che le autorevoli e documentate
cronache medievali inerenti la Vita I di San Francesco d’Assisi,
attestano che già durante la sua fanciullezza il giovane Francesco
si distingueva tra i suoi amici e coetanei per la composizione di
poesie cantate, grazie anche alle influenti origini provenzali della
madre, Madonna Pica.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzGp8av_pHaEoanPxBLNipOJYp1JkIF5ZVVvdLsWFzmLkHeCG72tzQySwLhGALmI-gHPobPirfNVb85yP432wSyLva1lcE4GPl3dFv7r47q_DpL23AsNQXKv3NZW6-aK9sxX3L5-jf2ML7/s1600/Calendimaggio+Assisi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="223" data-original-width="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzGp8av_pHaEoanPxBLNipOJYp1JkIF5ZVVvdLsWFzmLkHeCG72tzQySwLhGALmI-gHPobPirfNVb85yP432wSyLva1lcE4GPl3dFv7r47q_DpL23AsNQXKv3NZW6-aK9sxX3L5-jf2ML7/s1600/Calendimaggio+Assisi.jpg" /></span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC9ChkSueJhA87KuglVfRsdxalTdLdDyzVbyGua27z8wKgAQbMYqg_dlAtKDDACycXInY1K4KJSq0fclYge4mH9CVbxVpUs8X3acnPhBzxb0kfIhVSK6L7gPAFsV-K_nc_FgyifRcQmi_Q/s1600/Calendimaggio.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="257" data-original-width="512" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC9ChkSueJhA87KuglVfRsdxalTdLdDyzVbyGua27z8wKgAQbMYqg_dlAtKDDACycXInY1K4KJSq0fclYge4mH9CVbxVpUs8X3acnPhBzxb0kfIhVSK6L7gPAFsV-K_nc_FgyifRcQmi_Q/s320/Calendimaggio.png" width="320" /></span></a></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><span style="color: #660000;">Le
antiche origini del Calendimaggio si perdono nella notte dei tempi,
da cui sono passati molti secoli, ma ancor oggi, ogni anno, nei primi
giorni di Maggio la Città Serafica rinnova la sua tradizione, a cui
prende parte tutta la cittadinanza, che in questo caso è anche la
regia della festa, dando così vita ad un suggestivo spettacolo, che
per soli tre giorni rieccheggia in modo unico per gli stretti vicoli
della Città, ove per l’occasione, gli abitanti sfilano per le
piccole vie di Assisi indossando ineguagliabili costumi di squisita
manifattura, sapientemente realizzati a mano in perfetta guisa
medievale, ricreando così mirabili scenografie di epoca antica,
mentre gli altri abitanti, animano allegramente le caratteristiche
taverne, ove si possono anche assaporare cibi autoctoni di origine
antica, mentre altri restano nelle piazze e nelle vie ad ascoltare i
menestrelli, sia di giorno che al calar della sera poi si possono
ammirare suggestive scene di vita medievale, rigorosamente illuminate
da fiaccole e candele, dedite a rischiarare il buio della notte. </span>
</span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><br />
</span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">A
seguire un programma indicativo per comprendere ed apprezzare al
meglio questo evento.</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><br />
</span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><b>Il
primo giorno Mercoledì</b></span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><b>"Consegna
delle Chiavi"</b></span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><span style="color: #660000;"><b>ore
15:00 </b></span>
</span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Benedizione
dei Vessilli</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">"Nobilissima
Parte de Sopra" nella Cattedrale di San Rufino;</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">"Magnifica
Parte dè Sotto" nella Basilica Superiore di San Francesco;</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><span style="color: #660000;"><b>ore
15:45</b> </span>
</span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Suono
della Campana delle Laudi;</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><span style="color: #660000;"><b>ore
16:00</b> </span>
</span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Piazza
Santa Chiara partenza Corteo dell' Ente Calendimaggio;</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Piazza
del Comune Coro delle Parti con esecuzione Inno del Coprifuoco;</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Il
Maestro di Campo asume i poteri sovrani;</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Ingresso
dei Cortei;</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><span style="color: #660000;">Restituzione
del Palio; </span>
</span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Saluto
del Predidente-Magistrato-Presentazione ed investitura dei Giurati;</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><span style="color: #660000;">Lettura
dei Bandi di Sfida; </span>
</span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Uscita
dei Cortei per Corso Mazzini e Piazza Santa Chiara.</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><b>Ore
21:30</b></span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Parte
de Sopra Rievocazioni di Vita Medievale.</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><br />
</span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><br />
</span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><b>Il
secondo giorno Giovedì</b></span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><b>"Madonna
Primavera"</b></span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><br />
</span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><b>ore
15.00 Piazza del Comune</b></span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Suono
della Campana delle Laudi;</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><span style="color: #660000;">Ingresso
dei Cortei; </span>
</span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Gichi
di Sfida tra le Parti;</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><span style="color: #660000;">Gara
al Tiro dei Balestrieri; </span>
</span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Corsa
delle Tregge;</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Tiro
alla Fune per la proclamazione di Madonna Primavera;</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Sfilata
di Madonna Primavera;</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Uscita
dei Cortei per Corso Mazzini e Piazza Santa Chiara.</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><b>Ore
21:30</b></span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Parte
de Sotto Rievocazioni di Vita Medievale.</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><br />
</span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><b>Il
terzo Giorno Venerdì</b></span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><b>"Lo
Spettacolo"</b></span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><b>ore
15:30 Piazza del Comune</b></span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><span style="color: #660000;">Spettacolo
Gruppo Nuovo Piccolo Teatro; </span>
</span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Spettacolo
con gli Sbandieratori di Assisi;</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><b>ore
21:30</b></span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><b>Corteo
della Sera</b></span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><span style="color: #660000;"><b>"La
Tenzone"</b> </span>
</span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Suono
della Campana delle Laudi;</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><span style="color: #660000;">Ingresso
dei Cortei della Sera; </span>
</span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><b>Il
quarto Giorno Sabato</b></span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><b>"La
Sfida"</b></span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><b>ore
15.30 Piazza del Comune</b></span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Suono
della Campana delle Laudi;</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><span style="color: #660000;">Ingresso
dei Cortei Storici; </span>
</span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Uscita
dei Cortei Storici per Corso Mazzini e Piazza Santa Chiara.</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">ore
21:30</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><span style="color: #660000;"><b>"Il
Canto"</b> </span>
</span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Suono
della Campana delle Laudi;</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Sfida
Canora;</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><span style="color: #660000;">Assegnazione
del Palio. </span>
</span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><br /></span></span></div>
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">
</span></span><br />
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Ed
ora vediamo come realizzare...</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkh7Do2qjP_uFwg3FojXiNSSUaX-8BfIkoH-DuQG9JpIGSQpJIqHArtO_EtKD-J_lbmp8z07-trSvc0Hl9jmnyz7ALf85C9V1NIgPraFGTAMEftq4sPTWIpTd3CJfUh8HyWW58mkf3wp6u/s1600/L%2527Antica+Crostata+del+Calendimaggio+di+Assisi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkh7Do2qjP_uFwg3FojXiNSSUaX-8BfIkoH-DuQG9JpIGSQpJIqHArtO_EtKD-J_lbmp8z07-trSvc0Hl9jmnyz7ALf85C9V1NIgPraFGTAMEftq4sPTWIpTd3CJfUh8HyWW58mkf3wp6u/s400/L%2527Antica+Crostata+del+Calendimaggio+di+Assisi.jpg" width="400" /></span></a></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<b style="color: #6a1816; font-size: xx-large;"><span style="font-family: inherit;">...L'ANTICA
CROSTATA DEL CALENDIMAGGIO DI ASSISI.</span></b></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><br />
</span></div>
<div dir="ltr" gutter="0" id="Sezione5" style="column-count: 3;">
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><b>Ingredienti
per la frolla:</b></span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">80
gr. di farina bio integrale,</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">160
gr. di farina bio tipo “00”,</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">120
gr. di burro,2 tuorli d’uovo,</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">100
gr. di zucchero semolato,</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: inherit;">1
bustina di vanillina,<span lang="zxx"><br />
1 pizzico di sale.</span></span></span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: inherit;">
<b>Ingredienti
per la crema:</b></span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">3
tuorli d’uovo,</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">500
ml. di latte intero,</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">100
gr. di zucchero,</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">40
gr. di maizena,</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">la
scorza grattugiata di un limone non trattato.</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: inherit;"><span lang="zxx"><b>Ingredienti
per </b></span><span lang="zxx"><b>guarnire</b></span><span lang="zxx"><b>:</b></span></span></span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">50
gr. di fragole,</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><span style="color: #660000;">50
gr. di more, </span>
</span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">150
gr. di mirtilli,</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">150
gr. di lamponi,</span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">gelatina
per dolci q.b.</span></span></div>
</div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0.34cm;">
<b style="color: #6a1816;"><span style="font-family: inherit; font-size: x-large;"><span lang="zxx"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: inherit;"><br /></span></span></span></b></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0.34cm;">
<b style="color: #6a1816;"><span style="font-family: inherit; font-size: x-large;"><span lang="zxx"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">P</span></span><span lang="zxx"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">rocedimento:</span></span></span></b></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0.34cm;">
<span style="color: #6a1816;"><span style="font-family: inherit; font-size: x-large;"><span style="color: #660000;"><span lang="zxx"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Accendete
il forno a 180° </span></span></span><span style="color: #660000;"><span lang="zxx"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">e</span></span></span><span style="color: #660000;"><span lang="zxx"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">
mentre il forno si riscalda, versate in un pentolino il latte,
tagliate ora in un' unica striscia la scorza del limone e
aggiungetela al latte, che porterete a ebollizione a fuoco dolce.
Mentre il latte bolle, lavorate i tuorli d'uovo con lo zucchero, fino
ad ottenere un composto spumoso e chiaro, aggiungete poi la maizena,
il burro e versate filo il latte bollente eliminando la buccia del
limone, ora riponete il composto sopra la fiamma dolce e continuate a
mescolare delicatamente per evitare che si formino i grumi. Quando la
crema si sarà addensata, ponetela a raffreddare per un paio d'ore in
frigorifero e mentre la crema riposa, potete dedicarvi alla
preparazione della pasta frolla, disponete sulla spianatoia la farina
a fontana, aggiungete la scorza del limone che precedentemente avete
grattugiato, poi, le uova, il sale e ed il burro ammorbidito e
continuate ad impastare il composto fino a che non sarà sodo e
sbricioloso, una volta ottenuto il panetto di pasta frolla,
avvolgetelo nella pellicola trasparente e mettetelo a riposare in
frigo per mezz’ora. Trascorso il tempo necessario per il riposo,
ora la frolla è pronta per essere ed infornata a 180° per 25 minuti
circa. Trascorso questo tempo, sformate la crostata dalla teglia e
adagiatela su un piatto da portata, poi riempite la base di frolla
con la crema pasticcera, decorando la superficie della torta con i
frutti di bosco e spennellate il tutto con la gelatina per dolci. Ora
questo squisito e delicato dolce è pronto per essere </span></span></span><span style="color: #660000;"><span lang="zxx"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">condiviso
e </span></span></span><span style="color: #660000;"><span lang="zxx"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">gustato
in ogni momento della giornata: a colazione per un risveglio d'altri
tempi, oppure per terminare in dolcezza il fine pasto, o perché no,
assaporato durante una deliziosa merenda accompagnata da un </span></span></span><span style="color: #660000;"><span lang="zxx"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">delizioso</span></span></span><span style="color: #660000;"><span lang="zxx"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">
</span></span></span><span style="color: #660000;"><span lang="zxx"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">sciroppo
di rose o se preferite da un buon </span></span></span><span style="color: #660000;"><span lang="zxx"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Tè
dall'aroma fruttato, </span></span></span><span style="color: #660000;"><span lang="zxx"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">proprio
per richiamare al meglio gli aromi ed i colori </span></span></span><span style="color: #660000;"><span lang="zxx"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">della
</span></span></span><span style="color: #660000;"><span lang="zxx"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Primavera</span></span></span><span style="color: #660000;"><span lang="zxx"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">.</span></span></span></span></span></div>
<span style="font-family: inherit;"><b style="color: #660000; font-size: xx-large;">Inoltre q</b><b style="color: #660000; font-size: xx-large;">uesta ricetta è stata pubblicata anche su:</b><b style="color: #660000; font-size: xx-large;"> </b></span></div>
</div>
<div style="text-align: center;">
<div style="text-align: center;">
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><b>- San
Francesco Patrono d'Italia Maggio 2014</b></span></span></span></div>
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;">
</span></span></span><br />
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..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.com0tag:blogger.com,1999:blog-1910181555491284776.post-67216739546590677942020-04-09T18:21:00.000+02:002020-04-18T15:48:43.482+02:00La Torta dell' Olivo.<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0IkTsxmGrdGXpAWP29b-Gf_zAQ7BWha-0kw0iFJohZqoNU_WHVGeuQnVQBSdQhUPIiqbkFnljeawtu0vRRdutovwCaiMj7wy6wPsLtQ4eO7eOnKWiA7bo783gv2Aw8WTVLWMvu4h9Q9u/s1600/DSCF1474+-+Copia+-+Copia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0IkTsxmGrdGXpAWP29b-Gf_zAQ7BWha-0kw0iFJohZqoNU_WHVGeuQnVQBSdQhUPIiqbkFnljeawtu0vRRdutovwCaiMj7wy6wPsLtQ4eO7eOnKWiA7bo783gv2Aw8WTVLWMvu4h9Q9u/s640/DSCF1474+-+Copia+-+Copia.JPG" width="640" /></a></div>
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-size: x-large;"></span></span></span><br />
<div style="font-family: "times new roman", serif;">
<span style="font-size: x-large;"><br /></span></div>
</div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;"><b>LA TORTA DELL’OLIVO</b></span></span></span></div>
<span style="font-family: inherit; font-size: x-large;"><span style="font-family: inherit; font-size: large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: medium;"></span></span><br /></span>
</span><br />
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;">Carissimi Amici ed affezionati Lettori, ben ritrovati! Per questo nuovo appuntamento enogastronomico all' insegna dei nuovi profumi e sapori di Primavera, ho il piacere di proporvi una mia ricetta dolce, delicata e particolarmente aromatica: La Torta dell' Olivo, una preparazione gustosa e leggera che per la sua peculiare simbologia di Pace Universale, ben si addice per essere presa in considerazione per essere preparata in occasione della Santa Pasqua: una valida e semplice alternativa ai più classici e tradizionali Dolci Pasquali.</span></span></span></div>
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: large;"><br /></span></span></span></span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 0.42cm; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;"><b>Ingredienti:</b></span></span></span><br />
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;">300
gr. di farina integrale,</span></span></span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 0.42cm; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;">100
gr. di farina “0”,</span></span></span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 0.42cm; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;">150
ml. di olio E.V.O.</span></span></span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 0.42cm; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;">150
gr. di zucchero,</span></span></span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 0.42cm; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;">4
uova fresche intere,</span></span></span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 0.42cm; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;">16
gr. di lievito per dolci,</span></span></span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 0.42cm; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;">250
ml. di latte fresco,</span></span></span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 0.42cm; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;">un
pizzico si sale,</span></span></span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 0.42cm; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;">zucchero
q.b. per la superficie della torta</span></span></span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 0.42cm; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;">Per
decorare:</span></span></span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 0.42cm; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;">un
rametto di olivo benedetto.</span></span></span></div>
<div align="center" style="margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><br />
</span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;"><b>Procedimento:</b></span></span></span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;">Accendete
il forno e preriscaldatelo a 180°, poi in una terrina versate la
farina, a cui aggiungerete l'olio, lo zucchero, le uova, il lievito,
il latte ed un pizzico di sale e con la frusta a filo amalgamate in
modo omogeneo l'impasto fino ad ottenere un composto liscio e
vellutato. Poi con un po’ d'olio ungete la tortiera, versate
l'impasto, livellatelo con il dorso di un cucchiaio e cospargetelo
con il restante zucchero. Ora infornate la torta e lasciatela cuocere
a temperatura invariata per circa 30/40 minuti circa. La torta
dell'olivo sarà pronta quando la sua superficie sarà ben dorata,
sfornate e lasciate raffreddare a temperatura ambiente sul piatto da
portata, aggiungete il rametto di olivo benedetto e servite la torta,
se a fine pasto, accompagnandola con un vin Santo liquoroso, mentre
se la offrirete per una merenda pasquale abbinate un buon tè,
dall’aroma fiorito, che ben richiamerà la rinascita di Primavera.</span></span></span></div>
<div align="center" style="margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><br />
</span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;"><b>La
curiosità di un Proverbio ancora attuale e...</b></span></span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="border: none; display: inline-block; padding: 0cm;"><span style="font-family: "times new roman" , serif;"><span style="color: #660000; font-family: inherit; font-size: x-large;"><i>"</i><i><u>L'olivo
benedetto vuol trovar pulito e netto</u></i><i>"</i>, è un
proverbio popolare che associa un importante evento religioso, come
la festività della Pasqua ad una abitudine di origine rurale, come
quella delle pulizie di Pasqua. Il proverbio, infatti, si riferisce
alle pulizie pasquali, che nelle comunità contadine ed in alcune
province italiane rappresentano ancora oggi una cerimonia, un rito
festoso di rinnovamento. Dopo che la campagna si è rivitalizzata e
rianimata, con un riferimento evidente alla liturgia religiosa, la
nuova vita, fa irruzione nella casa intristita a causa dell'inverno.
Ecco quindi che nasce il bisogno di rinnovare la casa, alla stessa
stregua del campo o della vigna, non solo pulendola ma anche
svecchiandola laddove possibile. La tradizione prevede che i lavori
inizino con un certo anticipo rispetto alla data di Pasqua, per
consentire al simbolo della benedizione e della pace di trovare la
casa già pulita e nuova, non a caso è proprio questo il periodo
della potatura dell'olivo.</span></span></span><br />
<span style="border: none; display: inline-block; padding: 0cm;"><span style="font-family: "times new roman" , serif;"><span style="color: #660000; font-family: inherit; font-size: x-large;"><br /></span></span></span>
<span style="border: none; display: inline-block; padding: 0cm;"><span style="font-family: "times new roman" , serif;"><span style="color: #660000; font-family: inherit; font-size: x-large;"><b>...L' olivo benedetto a Pasqua, impiegato in Antiche Usanze e Tradizioni Umbre.</b></span></span></span><br />
<span style="border: none; display: inline-block; padding: 0cm;"><span style="font-family: "times new roman" , serif;"><span style="color: #660000; font-family: inherit; font-size: x-large;"><br /></span></span></span>
<span style="color: #660000; font-family: inherit; font-size: x-large;">L'olivo
benedetto a protezione del dolce di Pasqua: ad esempio ad
Ospedaletto di Norcia, nel forno del Paese, poco prima di infornare
la tipica Pizza di Pasqua, è ancor oggi tradizione aggiungere alla
fascina da ardere un ramo di olivo benedetto, affinché questo
durante la delicata fase di cottura, protegga il dolce che verrà
offerto e condiviso durante la Santa Pasqua di Resurrezione.</span></div>
<div align="center" style="margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><b><br />
</b></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;"><b>L'
olivo benedetto nei "brevi":</b></span></span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;">i
"brevi" in Umbria, per antonomasia e tradizione ancestrale,
sono piccoli sacchettini di stoffa con funzione di "talismano",
infatti al loro interno per consuetudine sono custoditi alcuni
specifici articoli, siano questi religiosi come immaginette sacre, la
cera benedetta del cero pasquale ed una foglia della "palma"
di olivo benedetto o di origine naturalistica come ad esempio la
pelliccetta di Tasso, il sale grosso ed un dente di Lupo. I "brevi",
per le loro specifiche peculiarità, sono destinati a tutelare le
Persone che li indossano, infatti la parte mistica è dedita
proteggere dalle insidie del maligno, mentre la parte costituita
dagli altri "ingredienti" è destinata a proteggere le
Persone dalle insidie della fascinazione, meglio conosciute come
malocchio ed invidia.</span></span></span></div>
<div align="center" style="margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><br />
</span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-size: x-large;"><span lang="zxx" style="font-family: inherit;"><b>L'
olivo benedetto nelle croci di Maggio:</b> </span></span></span></span><br />
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;"><span lang="zxx">per antica tradizione, in
occasione della "Inventio Crucis" avvenuta secoli
orsono per merito di Sant' Elena, madre dell'
Imperatore Costantino, che nel 326 con il suo</span> viaggio a
Gerusalemme ritrovò i resti della Santa Croce, ancora oggi
in memoria di questo importantissimo ritrovamento per il mondo
cristiano, si rende omaggio alla Santa Croce e per
tradizione, ogni 3 <span lang="zxx">di Maggio,</span> <span lang="zxx">nei
campi coltivati si piantano delle croci appositamente realizzate
con specifiche caratteristiche, infatti all'intersezione di ogni
croce devono essere inseriti il cero benedetto alla Candelora ed una
fronda di olivo benedetto, ad ulteriore protezione dei terreni
seminati, affinché i fertili campi non siano danneggiati dal fuoco,
da temporali e fulmini o dall'invidia altrui, ma possano
propiziare l'abbondante crescita del grano e di altre piante ed
ortaggi essenziali al sostentamento di Uomini ed Animali, in
attesa dei</span> <span lang="zxx">nuovi</span> <span lang="zxx">raccolti,
che, come sempre avverranno</span> <span lang="zxx">secondo
il naturale susseguirsi delle Stagioni.</span></span></span></span></div>
<div align="center" style="margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><br />
</span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;"><i>Serena
Santa Pasqua a Voi Tutti ed...</i></span></span></span></div>
<div align="center" style="margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><br />
</span></div>
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;">
</span></span></span><br />
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;"><i>...al
prossimo appuntamento storico-enogastronomico.</i></span></span></span></div>
</div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><br /></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;"><i><br /></i></span></span></span></div>
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><i><br /></i></span></span>
</span><br />
<div align="center" lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;">Inoltre
questa ricetta è stata pubblicata anche su: </span></span></span></div>
<div lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="font-family: inherit; font-size: x-large;"><br /></span></div>
<div lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<span style="color: #660000;"><span style="font-family: "times new roman" , serif;"><span style="font-family: inherit; font-size: x-large;">-
San Francesco Patrono d'Italia, N°04/2017</span></span></span></div>
<div lang="zxx" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm;">
<a href="http://1.bp.blogspot.com/-0ZrzH3zIHW8/T_vu_BW-VvI/AAAAAAAADEM/DB8zD0CPZGw/s1600/copertinamarzosacroconvento+-+Copia.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: x-large;"><img border="0" height="89" src="https://1.bp.blogspot.com/-0ZrzH3zIHW8/T_vu_BW-VvI/AAAAAAAADEM/DB8zD0CPZGw/s320/copertinamarzosacroconvento+-+Copia.jpg" width="320" /></span></a></div>
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- <a href="https://www.facebook.com/assisinostra/">Assisi
Nostra, Aprile 2020</a></span></span></span></span></div>
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- <a href="http://www.montesubasio.it/">Parco
del Monte Subasio 2020</a></span></span></span></span></div>
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..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.com0tag:blogger.com,1999:blog-1910181555491284776.post-78677789165542220322020-03-17T18:53:00.000+01:002020-04-18T15:15:56.009+02:00La Minestra d'Orzo Perlato di Leonessa co' i Germogli di Piccasorci in Umido.<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; letter-spacing: normal; line-height: 100%; margin-bottom: 0.5cm; orphans: 2; widows: 2;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">
<b>LA
MINESTRA DI FARRO CO' I GERMOGLI DI PICCASORCI IN UMIDO.</b></span></div>
<h4 align="center" class="western" style="margin-bottom: 0cm; margin-top: 0cm; orphans: 2; widows: 2;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">Carissimi
Amici ed affezionati Lettori, ben ritrovati. Per questo nuovo
appuntamento enogastronomico di </span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">inizio
</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">Primavera
ho il piacere di proporvi una ricetta </span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">antica,</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">
ritrovata, </span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">tipica
della Valnerina, valle indimenticabile e lussureggiante, percorsa dal
fiume Nera, che, nasce dai monti Sibillini, per entrare a Visso, tra
colline ripide, siano queste aspre e rocciose, piuttosto che
caratterizzate da folti boschi, ove dalle loro cime alle loro
pendici, si susseguono piccoli Paesini sparsi qua e là, che seguono
i corso del fiume, nel suo correre per la gola di Ferentillo, per
raggiungere ed oltrepassare la conca di Terni, dopo aver raccolto le
acque del fiume Velino, il cui corso, scende giù per la scenografica
ed altrettanto unica Cascata delle Marmore, fino ad unirsi a quelle
del torrente Serra, per proseguire la sua corsa sotto al territorio
di Narni, per giungere ad Orte, ed unirsi al Tevere, da qui il noto
detto popolare: "</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><i><b>Tevere
non cresce se Nera non mesce</b></i></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">".
In un tempo ormai remoto, quando sovente, nelle case si cucinava con
gli ingredienti più semplici, spesso con si realizzavano gustosi
companatici, realizzati con germogli ed erbe spontanee in base a ciò
che il Territorio, governato dal susseguirsi delle stagioni offriva
in quel momento ai suoi abitanti. Anticamente, verso Primavera </span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">dalle
Famiglie che abitavano in prossimità di </span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">questi
luoghi e di</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">
fitti boschi situati sul versante dell'Appennino Umbro veniva
preparata </span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">una
minestra di farro delle alte valli, insaporita con le cime dei
germogli di piccasorci, tenere foglioline estrapolate dalle nuove
piante di pungitopo (piccasorci in dialetto locale), i</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">nfatti
durante il susseguirsi delle Stagioni, in questo specifico periodo
dell'anno, nelle faggete </span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">più
fitte</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">,
perlopiù in prossimità delle zone più ombrose ai piedi degli
imponenti fusti, </span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">dai</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">
cespugli d</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">i</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">
pungitopo si possono raccogliere </span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">i
</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">teneri
germogli, escludendo ovviamente le piccole foglie </span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">coriacee
e </span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">pungenti,
</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">inoltre
sotto le pungenti fronde di piccasorci, spesso si possono trovare
anche piccoli, ma altrettanto saporiti asparagi selvatici, detti di
bosco.</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">
Nella realizzazione che segue potrete abbinare la memoria storica per
quanto concerne l'origine della preparazione autoctona della ricetta,
</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">appositamente
pensata per questo periodo, che, ci accompagna verso l'equinozio di
Primavera.</span></span></span></span></span></span></h4>
<h4 align="center" class="western" lang="zxx" style="font-style: normal; font-variant: normal; letter-spacing: normal; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; widows: 2;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><br />
</span></h4>
<h4 align="center" class="western" lang="zxx" style="font-style: normal; font-variant: normal; letter-spacing: normal; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; widows: 2;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><b>Ingredienti:</b></span></h4>
<h4 align="center" class="western" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; widows: 2;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">250
gr. di Farro delle alte valli della Valnerina,</span></h4>
<h4 align="center" class="western" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; widows: 2;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">50
gr. di Germogli di Piccasorci,</span></h4>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; widows: 2;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">una
presa di Sale Grosso,</span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; widows: 2;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">50
ml. di Olio Extra Vergine di Oliva di Società Agricola "<a href="https://annesanti.it/">Annesanti</a>"
in Valnerina,</span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; widows: 2;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">Q.B.
di Acqua per la cottura.</span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; widows: 2;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><br />
</span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; widows: 2;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><br />
</span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; widows: 2;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><b>Procedimento:</b></span></div>
<div align="center" style="margin-bottom: 0cm; orphans: 2; widows: 2;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">Sotto
abbondante acqua corrente l</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">avate
</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">e
t</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">agliate
le cime dei germogli, poi prendete una casseruola di coccio e mettete
a cuocere </span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">il
farro</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">
con </span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">olio,
sale ed </span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">acqua.
Ora in un altro tegame </span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">di
coccio</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">
fate cuocere in umido i piccasorci fino a che questi non saranno
</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">appassiti
e </span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">ridotti
in un composto naturalmente morbido. Quando </span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">il
far</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">r</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">o</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">
sarà cotto unite il composto dei germogli di pungitopo </span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">ed</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">
</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">all'occorrenza</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">
regolate di olio e sale e servite la minestra </span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">calda
o se preferite </span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">tiepida,
possibilmente abbinata a</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">l
</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">buon
</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">Vino
Bianco "Fonte Farro" Grechetto Umbria IGT </span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">prodotto
da</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">
Società Agricola "<a href="https://annesanti.it/">Annesanti</a>"
in Valnerina</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">
vi farà ottenere un gustos</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">o
connubio enogastronomico</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">
che vale la pena riscoprire, </span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">condividere</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">
</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">e
degustare </span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">tutti
</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">insieme,
nel calore del proprio focolare domestico</span></span></span></span></span><span style="font-variant: normal;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;">.</span></span></span></span></span></span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; widows: 2;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><br />
</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuNWGBSvO9uTQioT_ez3Z9J-FGHyysJVoxeB71sISK-HweSSpzG5-1SJfxPqOV38sw32espmBS8sWzU_LN5Y74oPrbDX_3-S6A2X4x9c-npZ5Z2w5k1keG7fc78GUoO3fdQnaCdp1vTu4K/s1600/Piccasorci.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1462" data-original-width="996" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuNWGBSvO9uTQioT_ez3Z9J-FGHyysJVoxeB71sISK-HweSSpzG5-1SJfxPqOV38sw32espmBS8sWzU_LN5Y74oPrbDX_3-S6A2X4x9c-npZ5Z2w5k1keG7fc78GUoO3fdQnaCdp1vTu4K/s400/Piccasorci.jpg" width="270" /></a></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; widows: 2;">
<b style="color: #660000; font-family: inherit; font-size: xx-large;">La
curiosità in più:</b></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; widows: 2;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"> il
piccasorcio, come l'agrifoglio, in Umbria è spesso utilizzato per
realizzare gli addobbi natalizi, non solo per lo spiccato colore
rosso delle sue lucenti bacche, che per l'appunto, maturano nel
periodo del solsizio d'inverno, ma anche perchè, facendo memoria di
tradizione atavica è una pianta dal potere apotropaico, utile dunque
a proteggere le case e le stalle durante lo specifico periodo
compreso tra il solstizio invernale e la fine dell'anno, quando, le
streghe si aggirano nei borghi, immersi nelle tenebrose nebbie
notturne e
</span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; widows: 2;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"> le
loro incursioni divengono più frequenti ed in</span><span style="color: #660000; font-family: inherit; font-size: x-large;">sidiose, sia per gli
uomini, che per gli animali.</span><br />
<span style="color: #660000; font-family: inherit; font-size: x-large;"><br /></span>
<br />
<div class="separator" style="clear: both;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><b>Inoltre q</b><b>uesta ricetta è stata pubblicata anche su:</b> </span></span></span></div>
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<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><b>- </b></span></span></span><a href="https://www.facebook.com/assisinostra/" target="_blank"><span style="font-family: inherit; font-size: x-large;">Assisi Nostra, Marzo </span><span style="font-size: x-large;">2020<span style="color: #660000; font-family: inherit;"> </span></span></a></div>
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<b style="color: #660000; font-size: xx-large;">- </b><a href="http://www.montesubasio.it/" target="_blank"><span style="font-size: x-large;">Parco del Monte Subasio, Marzo 2020</span></a></div>
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..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.com0tag:blogger.com,1999:blog-1910181555491284776.post-22744804165567644182020-02-13T08:40:00.000+01:002020-04-18T14:54:22.885+02:00Le Cialde di Carnevale a Marsciano. <div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
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<br />
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;">Carissimi Amici,<span style="font-family: inherit;"> </span></span></span></span><span style="color: #660000; font-family: inherit; font-size: x-large;">Carissimi
Amici ed Affezionati Lettori ben ritrovati. Per questo nuovo
appumtamento enogastronomico dedicato ai festeggiamenti del
Carnevale, ho il piacere di portarvi nel Borgo di Marsciano, un
antico Castum Umbro, dove per tradizione, nel periodo carnascialesco
questo luogo si arricchisce di un insolito dolce: le Cialde di
Marsciano, che porta con se antiche e suggestive origini. La
tradizione locale racconta infatti che intorno al 1600, con
l’istituzione della “Compagnia del Purgatorio” o “Signoria
del Carnevale”, rapidamente si diffuse l'usanza di raccogliere
offerte in denaro e in generi alimentari: queste erano destinate a
reperire i fondi per celebrare le messe in suffragio delle anime del
Purgatorio, alle quali veniva ricondotto lo scampato assedio dei
fiorentini su Marsciano, allora appartentente allo Stato della
Chiesa. Una parte di quanto raccolto veniva destinata per fare le
cialde da distribuire alla popolazione durante il Carnevale. Un tempo
venivano usati dei ferri interamente realizzati a mano, le cui
piastre al loro interno riportavano stemmi araldici, fregi, motti ed
effigi delle antiche famiglie nobili del territorio umbro. Secondo la
tradizione le cialde di Marsciano possono essere farcite con vari
ingredienti, come per esempio, mandorle, noci, pistacchi, nocciole
tritate e crema di latte soprattutto presso le famiglie nobili, tale
indicazione è tratta dalle notizie che accompagnavano una serie di
cialdiere esposte a Perugia, presso la Galleria Nazionale Umbra. Se
volete scoprire di più sulle origini di questa antica arte
gastonomica vi consiglio di visitare a Torgiano presso la fondazione
Lungarotti il patrimonio artistico conservato nel Museo del Vino e
nel Museo dell’Olivo e dell’Olio, infatti qui è davvero unica la
ricca raccolta di ferri da cialda (foto)</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAA8gVYcFHi6CT6uaLoZwV-fJH6Wa58pUbYwD5IcRS-GdyDmQz55gp5mMyr1-nMIlQKFBjPPGCKkHwIgmUEoO4PIF9t9Z4uPyQy8NBqhjdF0NLmgpJtsKqJsTV7TKEsiE9pXSUh72OF_x/s1600/stacks_image_30.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAA8gVYcFHi6CT6uaLoZwV-fJH6Wa58pUbYwD5IcRS-GdyDmQz55gp5mMyr1-nMIlQKFBjPPGCKkHwIgmUEoO4PIF9t9Z4uPyQy8NBqhjdF0NLmgpJtsKqJsTV7TKEsiE9pXSUh72OF_x/s1600/stacks_image_30.png" width="640" /></a></span></span></span></div>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"> riconducibili tra il XIV ed il XX secolo,
quando i ferri da cialda erano realizzati da mastri ferrai o raffinati
argentieri, che li proponevano come consueto dono di fidanzamento. Ancora oggi
a Marsciano esiste la comunità locale dei Ferri da Cialda, che riunisce gli
abili artigiani che forgiano secondo gli antichi canoni e segreti gli strumenti
per la cottura di questi dolci antichi, così da trasmettere alle nuove
generazioni questo prezioso saper fare. La ricetta seguente è una delle
preparazioni originali giunte fino ai giorni nostri. </span></span></span><br />
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><b></b></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAc2E0l_ksG2d4qp9f7VDo-vYjskaqSI3H8sQ9l0koYIt0B5q3p5MeqDL2BkV-b_WyysFmt6hfDLtW0XBLT0ZAbDNNc3H6Jrq6qNPCVs61PpIf2bVwLdvvqe0l7NQnNybw3I3hrDxu0Poe/s1600/DSCF7458+-+Copia+-+Copia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAc2E0l_ksG2d4qp9f7VDo-vYjskaqSI3H8sQ9l0koYIt0B5q3p5MeqDL2BkV-b_WyysFmt6hfDLtW0XBLT0ZAbDNNc3H6Jrq6qNPCVs61PpIf2bVwLdvvqe0l7NQnNybw3I3hrDxu0Poe/s1600/DSCF7458+-+Copia+-+Copia.JPG" width="640" /></a></span></span></span></div>
<br />
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"> <b>Le Cialde di Carnevale di Marsciano.</b></span></span></span><br />
<br />
<div align="center" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><br /></span></span></div>
<div align="center" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><b>Ingredienti:</b></span></span></span>
</div>
<div align="center" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;">700 gr. di farina "00",</span></span></span></div>
<div align="center" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;">200 gr. di zucchero,</span></span></span></div>
<div align="center" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;">200 ml. di olio di semi,<br />
1 bicchiere di vinsanto,</span></span></span></div>
<div align="center" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;">acqua q.b.</span></span></span></div>
<div align="center" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;">semi di anice q.b.</span></span></span></div>
<div align="center" style="text-align: center;">
<br /></div>
<div align="center" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><b>Procedimento:</b>
<br />
In una terrina versate l’olio, lo zucchero, il vinsanto, l’acqua, la farina ed
i semi di anice e mescolate fino ad ottenere una pastella omogenea piuttosto
fluida. Ungete poi l’interno del ferro da cialda e fatelo scaldare sulla fiamma
vivace. Ora che le piastre saranno ben calde ponete al centro della parte interna
del ferro un cucchiaio di pastella e stringete gradualmente, fino a chiudere il
ferro da cialda, facendo cuocere per tre minuti ogni lato. Trascorso il tempo
di cottura estraete delicatamente la cialda dal ferro e a seconda della
farcitura scelta potrete degustare la cialda sia piatta, che a cono o cestino,
in questi casi dovrete però modellare velocemente la cialda quando è ancora
calda, in modo tale da conferirle le caratteristiche forme. Come da tradizione
le Cialde di Carnevale di Marsciano si possono gustare sia semplici che farcite
con panna montata arricchita da confettini colorati, cioccolato, crema e frutta
fresca, marmellata, ricotta, etcc. Per apprezzare al meglio questa preparazione
vi consiglio di abbinare a questo dolce il vino Passito Sagrantino di
Montefalco D.O.C.G. </span></span></span></div>
</div>
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<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><b>Inoltre q</b><b>uesta ricetta è stata pubblicata anche su:</b> </span></span></span>
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<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><b>- San
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<span style="font-family: "calibri" , "sans-serif"; font-size: 11.0pt; line-height: 115%;"></span>..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.com1tag:blogger.com,1999:blog-1910181555491284776.post-9117357696594622562020-01-10T08:00:00.000+01:002020-01-11T11:57:11.698+01:00Quando Fioriranno le Rose e i Fagottini Dolci alla Rosa Canina.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibgIDv47zehY2vT0unRorJBJECZxdQKRhCh-I1pnym__5KE9aWTUNq641Z3kGJz2ikhxtso3tMt_XCf5138JW8pLakFZI5p53b4uoP1KYAeE19TAk96fvOEEU6ks8hpgkzNlMgQE3jVTGq/s1600/Quando+Fioriranno+le+Rose+Opera+di+Francesca+Capitini+jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1433" data-original-width="1600" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibgIDv47zehY2vT0unRorJBJECZxdQKRhCh-I1pnym__5KE9aWTUNq641Z3kGJz2ikhxtso3tMt_XCf5138JW8pLakFZI5p53b4uoP1KYAeE19TAk96fvOEEU6ks8hpgkzNlMgQE3jVTGq/s640/Quando+Fioriranno+le+Rose+Opera+di+Francesca+Capitini+jpg.jpg" width="640" /></a></div>
<div style="text-align: center;">
<b style="color: #660000; font-family: inherit; font-size: xx-large;">QUANDO
FIORIRANNO LE ROSE…</b></div>
<div align="center" style="font-style: normal; font-variant: normal; letter-spacing: normal; line-height: 100%; margin-bottom: 0cm; orphans: 2; text-decoration: none;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><b>...I
FAGOTTINI DOLCI CON CONFETTURA DI ROSA CANINA.</b></span></div>
<div align="center" style="font-style: normal; font-variant: normal; letter-spacing: normal; line-height: 100%; margin-bottom: 0cm; orphans: 2; text-decoration: none;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><br />
</span></div>
<div align="center" style="line-height: 100%; margin-bottom: 0cm; orphans: 2;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">
<span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">Carissimi
Amici </span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">ed
affezionati Lettori</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">,
ben ritrovati </span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">in
questo Nuovo anno appena iniziato</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">.
</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">Come
molti di voi sanno, sovente </span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">le
mie proposte enogastronomiche,</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">
</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">sono
</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">spesso
ispirate </span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">e
riconducibili a</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">l
</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">periodo
del </span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">Medioevo
</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">quando
appunto vissero </span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">Santa
Chiara e San Francesco d</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">i
</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">Assisi.
</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">Per
questo nuovo appuntamento di inizio anno, ho il piacere di
condividere </span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">con
voi</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">
una mia ricetta celebrativa, facente riferimento alla particolare
</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">vicend</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">a</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">
storic</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">a,
che in un lontano inverno di ottocento anni fa ebbe luogo </span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">presso
la suggestiva Chiesina di </span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">San
Damiano </span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">in
Assisi</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">: </span></span></span></span></span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">”</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">C</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">hiara
avrebbe voluto vedere più spesso Francesco. Aveva da chiedergli
tante cose! Poteva fare a meno del cibo mat</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">eriale</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">,
ma non di quello spirituale, che le veniva dalla parola del maestro.
Francesco invece si teneva lontano da San Damiano. Diceva ai suoi
frati: - Guardatevi dal dolce veleno della dim</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">estichezza</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">
con le donne. Chiara non era veleno e non poteva essere una
tentazione per Francesco, uomo di penitenza. Ma Francesco voleva dare
l'esempio agli altri, allontanandosi per primo da San Damiano ed
evitando di parlare con le « povere donne ». Chiara se ne doleva. I
suoi lamenti venivano riportati a Francesco. - Non crediate, - egli
rispondeva, - ch'io non le ami con perfetta dilettazione. Soltanto
voglio dare a voi un esempio e dovete imitarmi. Le amava tutte,
quelle « povere donne », che seguivano i suoi insegnamenti. E sopra
alle altre amava Chiara. Pregava per lei, perché si mantenesse
fedele a Cristo e alla povertà. Chiara era il suo capolavoro; era la
stella splendidissima del suo firmamento. E come le stelle, doveva
essere ammirata di lontano. Ma Chiara aveva bisogno, specie nei primi
tempi, d'esser guidata. Temeva di non sapersi dirigere, da sola,
sulla via della perfetta povertà. Sollecitava perciò una visita del
maestro. Francesco, di quando in quando la visitava. Le sue
apparizioni a San Damiano erano fugaci. Bussava alla porta, salutava
dicendo: - Pace e bene. Dava un'occhiata d'intorno. Vedeva che il
convento era la « torre fortificata della sovrana povertà ». Nulla
d'inutile e di futile. Nulla di </span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">fastoso</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">
e di superfluo. E nulla neppure di squallido e di triste. P</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">overtà</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">
lieta e pulita. Serenità accogliente. Tutto era chiaro dov'era
Chiara ; tutto era grazioso dov'era la Grazia di Dio. Un giorno
d'inverno Francesco stava per partire com'era venuto, senza accettare
nessun conforto, oltre a quello che gli veniva dalla perfetta povertà
e dalla perfetta letizia di quelle giovani recluse. S'avviò così
alla porta. Fuori il vento fischiava voltando e rivoltando i rami
degli olivi. Il nevischio turbinava sul sagrato. A piedi nudi
Fra</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">ncesco</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">
s'inoltrò sulla neve. Chiara lo segui, indietro di qualche passo.
Voleva trattenerlo. Almeno voleva la promessa d'un'altra prossima
visita. Francesco si tirò il cappuccio sulla fronte - Sorella
Chiara, è bene, per la faccia del mondo, dividersi. Ti lascio alle
tue cure. Chiara, nel chiarore della neve che copriva la terra, si
sentì smarrita - Che farò senza di te? Tu mi guidi e m'illumini.
Francesco alzò gli occhi al cielo livido - Il Signore ti guiderà. -
E non ci rivedremo più ? Francesco si guardò attorno. Misurò il
tempo, scorgendo un cespuglio di spini ricoperto di neve. - <i>Ci
rivedremo quando rifioriranno le rose</i>. Era il principio dell'inverno
e le rose non sa</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">rebbero</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">
fiorite che a primavera inoltrata. Francesco voleva mettere tra sé e
Chiara un'intera stagione. - Sia fatta la tua volontà, insieme con
quella del Signore - rispose Chiara. abbassando la testa. Francesco
fece per allontanarsi, ma un inatteso rossore lo fermò. Sul
cespuglio, improvvisamente, miracolosamente, era fiorito un cespo di
rose </span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">bianche
e rosse</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">.
Chiara, sotto il suo doppio velo, sorrideva, e quando Francesco
sparì, verso Spello, nel turbi</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">nio</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">
della neve, ridiscese verso San Damiano, con un fascio di rose in
mano, che depose ai piedi del Crocifiss</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">o.</span></span></span></div>
<div align="center" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><b><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Fonte
Storica: I Fiorett</span></b></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><b><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">i</span></b></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><b><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">
di Santa Chiara di Assisi </span></b></span></span></div>
<div align="center" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><b><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Opera
di Francesca Capitini</span></b></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><b><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">
“<i>Le Rose d’Inverno</i>”.</span></b></span></span></div>
<div align="center" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><b><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br /></span></b></span></span></div>
<div align="center" style="line-height: 100%; margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYN6HYP1CtkdTR8ndxsPeF850rSQxEgH5Wrb_voaWQ7zOZ_LNNGJI0wICiF2JhPhSk6xEGEylyZXO0d3QRbogsTdUsop1qKKVVUvxNm_Lrcr7Nge5zcuUAJnb6ckNX2R11O8aL5Ts05Gmo/s1600/Quando+Fioriranno+le+Rose+a+San+Damiano.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1186" data-original-width="1600" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYN6HYP1CtkdTR8ndxsPeF850rSQxEgH5Wrb_voaWQ7zOZ_LNNGJI0wICiF2JhPhSk6xEGEylyZXO0d3QRbogsTdUsop1qKKVVUvxNm_Lrcr7Nge5zcuUAJnb6ckNX2R11O8aL5Ts05Gmo/s640/Quando+Fioriranno+le+Rose+a+San+Damiano.jpg" title="" width="640" /></a></div>
<div align="center" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">Oggi
come allora poi, alcuni attenti Fedeli in pellegrinaggio al piccolo
Santuario di San Damiano, possono ancora scorgere tra le fitte siepi
e gli olivi del vialetto, i cespugli di Rose bianche e rosse che
testimoniano e ricordano quella suggestiva grazia a cui, per volere
di Dio assistettero i Santi Chiara e Francesco di Assisi.</span></div>
<div align="center" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><b><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br /></span></b></span></span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><b>Ed
ora vediamo insieme come realizzare la ricetta celebrativa dei
Fagottini Dolci con Confettura di Rosa Canina.</b></span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 100%; margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHv4w50UdexjwjWG-bXyKFWi27Ws4y7knOQBwt3k4IGYqWMMwPvxZhyZzK7pq9Tz-1XM2n-O70jClmvhe5GjDCS7rtBB5S5wPKJxlG8QRTPaW_sDmikCN2OGMz2gGp3KbUPji3tWo679Lw/s1600/I+fagotti+con+Confettura+di+Rosa+Canina.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHv4w50UdexjwjWG-bXyKFWi27Ws4y7knOQBwt3k4IGYqWMMwPvxZhyZzK7pq9Tz-1XM2n-O70jClmvhe5GjDCS7rtBB5S5wPKJxlG8QRTPaW_sDmikCN2OGMz2gGp3KbUPji3tWo679Lw/s400/I+fagotti+con+Confettura+di+Rosa+Canina.JPG" width="400" /></a></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 100%; margin-bottom: 0cm;">
<b style="color: #660000; font-family: inherit; font-size: xx-large;">Ingredienti:</b></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><b>Per
la Pasta Sablè:</b></span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">250
gr. di farina di grano tenero "0",</span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">200
gr. di burro morbido tagliato a pezzettini,</span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">100
gr. di zucchero a velo setacciato,</span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">un
pizzico di sale,</span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">2
tuorli d'uovo.
</span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><br />
</span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><b>Per
la Farcitura:</b></span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">110
gr. di Confettura Extra di Rosa Canina.
</span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><br />
</span></div>
<div align="center" style="font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><b>Procedimento:</b></span></div>
<div align="center" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">Versate
la farina a fontana sul piano di lavoro. Mettete al centro il burro,
lo zucchero a velo ed il sale e lavorateli con le punte delle dita,
poi aggiungete i tuorli e incorporateli delicatamente. Piano piano
aggiungete la farina all'impasto e lavorate il composto fino a che
non diventa liscio ed omogeneo, formate una palletta che avvolgerete
nella pellicola che lascerete riposare in frigo fino al momento dell'
uso. Trascorso il tempo di riposo, stendete l'impasto con il
mattarello fino ad ottenere uno spessore di 1/2 centimetro, poi con
un coppapasta rotondo ricavate dei cerchi, che andrete a farcire con
la Confettura Extra di Rosa Canina.
Ora ripiegate verso il centro le due estremità di ogni fagottino ed
utilizzando uno stampo ad espulsione ricavate tante piccole forme che
andrete a posizionare al centro di ogni fagottino: visto che </span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">per
questa apposita ricetta </span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">ho
scelto per la farcitura la Confettura Extra di Rosa Canina, ho
utilizzato appositamente uno stampo ad espulsione a forma di rosa,
che richiamasse l'ingrediente principe racchiuso all'interno dei
fagottini. Quando tutti i fagottini saranno pronti, adagiateli
</span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">delicatamente
</span><span style="font-variant-east-asian: normal; font-variant-numeric: normal;">su
una teglia antiaderente ed infornateli a forno statico a 150° per
20/30 minuti, facendo attenzione a non far caramellare la
confettura. </span></span><span style="color: #660000; font-family: inherit; font-size: x-large; font-variant-east-asian: normal; font-variant-numeric: normal;">A
cottura ultimata sforna</span><span style="color: #660000; font-family: inherit; font-size: x-large; font-variant-east-asian: normal; font-variant-numeric: normal;">te</span><span style="color: #660000; font-family: inherit; font-size: x-large; font-variant-east-asian: normal; font-variant-numeric: normal;">
e </span><span style="color: #660000; font-family: inherit; font-size: x-large; font-variant-east-asian: normal; font-variant-numeric: normal;">lasciate</span><span style="color: #660000; font-family: inherit; font-size: x-large; font-variant-east-asian: normal; font-variant-numeric: normal;">
raffreddare a temperatura ambiente. </span><span style="color: #660000; font-family: inherit; font-size: x-large; font-variant-east-asian: normal; font-variant-numeric: normal;">Per
condividere e degustare al meglio questi delicati fagottini, vi
consiglio di abbinare </span><span style="color: #660000; font-family: inherit; font-size: x-large; font-variant-east-asian: normal; font-variant-numeric: normal;">un
Vin Santo Liquoroso, oppure </span><span style="color: #660000; font-family: inherit; font-size: x-large; font-variant-east-asian: normal; font-variant-numeric: normal;">una
bevanda calda, come un buon tè bianco o se preferite una tisana,
purché sia dall’aroma lieve e floreale, che a piacimento potrete
dolcificare con Miele Millefiori del Monte Subasio o Zucchero di
Canna.</span></div>
<div align="center" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><br /></span></span></div>
<div align="center" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660000; font-size: x-large;">Se poi voleste cimentarvi in una preparazione tutta naturale, vi consiglio di recarvi nei boschi o nelle radure dove sorgono incontaminati abbondanti e tenaci cespugli di Rosa Canina, ora privi della caratteristica fioritura bianca e rosa, ma altresì caratterizzati per Stagione dalle piccole bacche rosse, dalla forma allungata. Questa pianta ha molteplici virtù curative, tra cui la peculiarità di avere un’elevata concentrazione di Vitamina C, infatti tre sole bacche di Rosa Canina equivalgono all’apporto fitoterapico di un arancio, per questo e non solo, le bacche di Rosa Canina sono ottime a curare sia in fase preventiva, che in fase curativa i primi sintomi di tosse, raffreddamento ed influenza, onde evitare annesse ricadute, fortificando invece le difese immunitarie dell’organismo in modo da accelerare lo stato completo di totale guarigione. A questo proposito, di seguito riporto la ricetta di un rimedio antico, particolarmente adatto per affrontare l’inverno: prendete circa una manciata di bacche di Rosa Canina, rigorosamente raccolte e pestate dopo la prima gelata, proprio come tradizione vuole, poi verso il tardo pomeriggio o la sera metteteli a macerare con dell’acqua a temperatura ambiente, poi con un cucchiaio di legno mescolate bene il composto e lasciate riposare per tutta la notte. Al mattino seguente mescolate ancora e filtrate con un colino a maglie strette, eliminate quindi le bacche macerate e conservate solo il succo ottenuto per infusione, il quale sarà di un bel colore rosso brillante, contraddistinto dal caratteristico aroma acidulo, ottimo da bere al mattino per contrastare al meglio i primi sintomi da raffreddamento.</span></div>
<div align="center" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: #660000; font-family: inherit; font-size: x-large;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal;"><br /></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">Auspicando che questa peculiare proposta gastronomica possa esservi gradita, colgo l’occasione per esprimervi i miei più cari e sinceri auguri per un felice Anno Nuovo e...</span></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"></span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">...alla prossima ricetta, per ricoprire insieme Tradizione, Storia e Cultura del Territorio Assisiate ed Umbro.</span><br />
<i style="color: #660000; font-family: inherit;"><span style="font-size: x-large;">A presto Chiara.</span></i></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"></span></span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"></span></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit; font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;"><b><span style="color: #660000;">Questa ricetta è stata pubblicata anche su:</span></b><span style="color: #660000;"> </span></span></span></span><br />
<div align="center" style="text-align: center;">
<a href="https://m.facebook.com/assisinostra" target="_blank"><span style="font-size: x-large;">- Assisi Nostra, Gennaio 2020</span></a><br />
<span style="font-size: medium;"><span style="line-height: 36.8px;"><span style="color: #660000; font-size: x-large;">- <a href="http://www.montesubasio.it/" target="_blank">Parco del Monte Subasio Assisi, Gennaio 2020</a> </span></span></span></div>
</div>
..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.com0tag:blogger.com,1999:blog-1910181555491284776.post-26685019307093417542019-12-24T20:00:00.000+01:002020-01-10T14:03:19.150+01:00I Maccheroni Dolci di Assisi.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJzJig8Gij280xWGHAvYLRA7iHGrdH0KWNxZ3YaYYynhG3_bzP8ez-ej1DpcASLAJt3bRuc5ZYkLsGR4hBjP3Y3tz6zzcNPbGuq5kCuOFeP_ip5fHndR6cJMB_tBJxgmFwszyCPPuh_-Vd/s1600/DSCF7048+-+Copia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJzJig8Gij280xWGHAvYLRA7iHGrdH0KWNxZ3YaYYynhG3_bzP8ez-ej1DpcASLAJt3bRuc5ZYkLsGR4hBjP3Y3tz6zzcNPbGuq5kCuOFeP_ip5fHndR6cJMB_tBJxgmFwszyCPPuh_-Vd/s640/DSCF7048+-+Copia.JPG" width="584" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheRyGUJt5fgJIRYSDFGf1-mxVlL9nMdS_0ayqU8Q43S1ruTY9J7x-DQFcXD8OcMyLDjn2Wrfl7xK92YqD24bB96avpaHx7Lje7y8qClbCabC8xK-uh8InMikqJSzPyzYVfxsg00SrK9cOO/s1600/DSCF7067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheRyGUJt5fgJIRYSDFGf1-mxVlL9nMdS_0ayqU8Q43S1ruTY9J7x-DQFcXD8OcMyLDjn2Wrfl7xK92YqD24bB96avpaHx7Lje7y8qClbCabC8xK-uh8InMikqJSzPyzYVfxsg00SrK9cOO/s1600/DSCF7067.JPG" width="640" /></a><br />
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><b>La ricetta del </b></span></span></span><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><b>Natale Assisiate: </b></span></span></span></div>
<div class="MsoNormal" style="line-height: normal; text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><b>I Maccheroni Dolci. </b></span></span></span></div>
<div class="MsoNormal" style="line-height: normal; text-align: center;">
<span style="font-family: inherit;"><span style="font-size: medium;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #660000; font-size: x-large;">Carissimi Amici ed affezionati Lettori ben ritrovati. Il Santo Natale è ormai vicino ed in questo meraviglioso periodo dell'anno in ogni casa si rinnova la tradizione di preparare e condividere antiche ricette natalizie, tramandate di generazione in generazione, di cui ogni Famiglia va ben fiera: in essa infatti si racchiudono gran parte della storia e delle tradizioni locali, dove per ogni preparazione si celano aneddoti e curiosità che oggi come allora vale la pena gustare e riscoprire. Per questa occasione così speciale ho pensato
di proporvi una ricetta semplice, gustosa ed alquanto particolare: i
Maccheroni Dolci di Natale, una pietanza che per alcuni suoi
ingredienti alquanto originali, come cacao amaro e zucchero, è
facilmente riconducibile alla scoperta dell’ America, avvenuta nel
lontano 1492 per merito del mio più celebre concittadino,
l’Ammiraglio genovese Cristoforo Colombo, come è evidente, anche
in questa occasione è possibile trovare un gemellaggio
gastronomico-culturale che coniuga in modo eclettico la mia amata
Genova alla mia altrettanto amata Assisi. Un’ altra particolarità
di questa ricetta è poi nella sua nomenclatura, infatti in Umbria
queste semplici fettuccine realizzate con sola acqua e farina vengono
appunto chiamate “maccheroni” e la tradizione Assisiate vuole che
questa pietanza dolce sia preparata e gustata durante la cena della
Vigilia di Natale, proprio perché è una ricetta di "magro"
e per questo rispettosa della più autentica ed osservante tradizione
del Santo Natale.</span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: medium;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #660000; font-size: x-large;"><br /></span></span></span></span></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">
</span></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><b>Ingredienti:</b></span></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">
</span></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">300 gr. di fettuccine "bianche" rigorosamente
senza uova, </span></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">
</span></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">30 gherigli di noci,</span></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">
</span></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">50 gr. di zucchero,</span></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">
</span></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">50 gr. di miele millefiori, </span></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">
</span></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">25 gr. di cacao amaro in polvere,</span></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">
</span></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">la scorza grattugiata di un limone, </span></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">
</span></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">un pizzico di cannella in polvere.</span></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">
</span></span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">
</span></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><b>Procedimento:</b></span></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">
</span></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">Fate bollire in una pentola abbondante
acqua salata, versate i maccheroni e lessateli al dente. Mentre la pasta cuoce
tritate grossolamemente i gherigli di noce e fate sciogliere a bagno Maria il
miele, unite poi le noci tritale, lo zucchero, la cannella, la scorza del
limone, il cacao in polvere ed amalgamate bene il composto. Ora scolate i
maccheroni e amalgamateli al composto dolce, poi trasferiteli in un piatto da
portata e serviteli appena tiepidi. Per gustare al meglio questo piatto così
particolare, vi consiglio di abbinare il vino Grechetto DOC dei Colli Martani.</span></span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">
</span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">Sperando che anche questa nuova proposta vi sia gradita, colgo l’occasione per esprimervi i miei più cari e sinceri
auguri per un sereno Santo Natale.</span></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">
</span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">Con affetto,</span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><i>Chiara</i></span></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">
</span></span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">
</span></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit; font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;"><b><span style="color: #660000;">Questa ricetta è stata pubblicata anche su:</span></b><span style="color: #660000;"> </span></span>
</span></span><br />
<div align="center" style="text-align: center;">
<span style="color: #660000;"><span style="font-size: large;"><span style="font-family: inherit;">- San
Francesco Patrono d'Italia, <span style="font-family: inherit;">Dicembre</span> 2014</span></span></span><br />
<span style="color: #660000;"><span style="font-size: large;"><span style="font-family: inherit;">
</span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #660000; font-family: inherit; font-size: large;">- Vivere Assisi Dicembre 2014</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://m.facebook.com/assisinostra" style="font-size: x-large;" target="_blank">- Assisi Nostra, Dicembre 2019</a></div>
<span style="font-size: large;"><span style="font-size: large;"><span style="line-height: 36.8px;"><span style="color: #660000;">- <a href="http://www.montesubasio.it/" target="_blank">Parco del Monte Subasio Assisi, Dicembre 2019</a> </span></span></span></span></div>
<span style="font-size: large;"><span style="font-family: inherit; font-size: large;"><span style="color: #660000;"><span style="color: #660000;"><span style="color: #660000;"><span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><span style="color: #660000; margin-left: 1em; margin-right: 1em;"></span></span></span></span></span></span></span></span></span> <b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><br /></span></span></span></b></div>
..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.com0tag:blogger.com,1999:blog-1910181555491284776.post-81161808842935918202019-11-02T06:42:00.000+01:002020-01-10T14:01:45.590+01:00Le Fave dei Morti.<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-XEiX_pFiaqQ/UHPQti9FU6I/AAAAAAAADZM/A1uUfWv-J-4/s1600/DSCF1665+-+Copia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="584" src="https://1.bp.blogspot.com/-XEiX_pFiaqQ/UHPQti9FU6I/AAAAAAAADZM/A1uUfWv-J-4/s640/DSCF1665+-+Copia.JPG" width="640" /></a></div>
<div style="text-align: center;">
<span style="color: #660000;"><span style="line-height: 115%;"><span style="font-family: inherit; font-size: x-large;"><b>LE FAVE DEI MORTI.</b></span></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: medium;"><span style="color: #660000;"><span style="line-height: 115%;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-size: x-large;">Carissimi Amici ed affezionati Lettori ben ritrovati. Per questo nuovo appuntamento gastronomico ho il piacere di proporvi un' antica ricetta che proprio per la semplicità dei suoi pochi ingredienti e per tradizione viene preparata espressamente in questo particolare periodo dell' anno per ricordare e rendere omaggio ai </span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: medium;"><span style="color: #660000;"><span style="line-height: 115%;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="font-size: 10pt;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;"><span style="font-size: x-large;">Defunti. Infatti come si evince dal nome, le Fave dei Morti, sono delicati </span></span></span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="font-size: 10pt;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="font-size: x-large;">dolcetti
a base</span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="font-size: 10pt;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="font-size: x-large;"> di farina di mandorle che nella loro forma</span> <span style="font-size: x-large;">ricordano piccole fave,
che per l'appunto si preparano a Novembre per la medesima ricorrenza. Tradizione vuole che questi pasticcini siano </span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="font-size: 10pt;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="font-size: x-large;">presenti
in molte Regioni Italiane, ma la loro autorevole storia li identifica come autoctoni del Territorio Perugino, da qui infatti si sarebbero diffusi, sino ad arrivare nelle altre Regioni d'Italia. Inoltre questa preparazione risulta essere davvero molto antica, tanto che stando ad accreditati presupposti archeologici e storici, questa ricetta dovrebbe addirittura </span></span></span></span></span></span></span></span></span><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-variant: normal;"><span style="color: #660000;"><span style="font-size: 10pt;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="font-size: x-large;">risalire
al tempo degli Etruschi, ciò sarebbe testimoniato dal fatto che
circa 200 anni fa, vicino Perugia, all' interno di un tempio etrusco
è stato ritrovato un piccolo "scheletro" di pasta dolce a
base di mandorle, per questo la preparazione di questi dolcetti è
indissolubilmente</span> <span style="font-size: x-large;">legata ad antiche usanze e tradizioni che oggi come allora, rendono </span></span></span></span></span></span></span><span style="font-size: x-large;"><span style="font-variant: normal;"><span style="color: #660000;"><span style="font-size: 10pt;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="font-size: x-large;">omaggio alla commemorazione dei Defunti, come ad esempio la "Fiera dei Morti" a Perugia, che ogni anno per l'occasione vede la partecipazione di 500 stand, che per cinque giorni, quest'anno dal 1° al 5 Novembre, animeranno le vie di Perugia, presso le tre zone dedicate, quali: </span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="font-size: 10pt;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="font-size: x-large;">Pian di Massiano, di Piazza del Bacio e del Centro Storico, dove per
l' occasione sarà piacevole passeggiare tra i colori ed i sapori
d'autunno, fino a raggiungere le bancarelle che per l'occasione propongono vari articoli, tra cui: abigliamento, artigianato,</span> <span style="font-size: x-large;">casalinghi, prodotti tipici locali, gustando anche particolari
eccellenze gastronomiche provenienti sia dal Territorio Umbro che da
altre Regioni e culture. La "Fiera dei Morti" di Perugia ha inoltre origini molto antiche , tanto che risale all' epoca compresa tra il Medioevo ed il Rinascimento, quando allora era denominata "Fiera di Ognissanti"ed </span></span></span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="font-size: 10pt;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="font-size: x-large;">inserita in un ricco calendario di attività fieristiche e mercantili
presenti in Umbria, dove per l'occasione Mercanti e Fattori con l'approssimarsi della Stagione Fredda, proponevano lo scambio di vari prodotti,</span> <span style="font-size: x-large;">tra cui principalmente tessuti, generi agricoli ed il
bestiame, consentendo così alla popolazione di potersi rifornire dei
generi di prima necessità prima dell'arrivo dell' Inverno. Inoltre
nei giorni della fiera, la Città di Perugia era anche animata da
saltimbanchi, giocolieri e per antica consuetudine, da giochi d'un
tempo, come la Caccia al Toro, la Corsa all’Anello e la Corsa del
Palio. Solo a partire dal ‘600 la Fiera venne denominata “dei Defunti", mentre nell' 800 prese in modo definitivo la nomenclatura attuale di "Fiera dei Morti".</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="line-height: 115%;"><span style="font-family: inherit;">
<span style="font-size: x-large;"></span><span style="font-size: x-small;"></span></span></span></span>
<br />
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 0.71cm; margin-bottom: 0cm; orphans: 2; widows: 2;">
<span style="color: #660000;"><span style="line-height: 115%;"><span style="font-family: inherit;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">...Ed
ora vediamo come poter realizzare le dolcissime "Fave dei Morti".</span></span></span></span></span></div>
<span style="color: #660000;">
</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;">
<span style="line-height: 115%; mso-themecolor: accent6; mso-themeshade: 128;"><span style="color: #660000; font-family: inherit;"><b>Ingredienti:</b></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;">
<span style="line-height: 115%; mso-themecolor: accent6; mso-themeshade: 128;"><span style="color: #660000; font-family: inherit;">125 gr. di farina "00",</span></span><br />
<span style="line-height: 115%; mso-themecolor: accent6; mso-themeshade: 128;"><span style="color: #660000;"><span style="font-family: inherit;">300 gr. di zucchero, </span></span></span><br />
<span style="color: #660000;"><span style="font-family: inherit;"><span style="line-height: 115%; mso-themecolor: accent6; mso-themeshade: 128;"><span style="line-height: 115%; mso-themecolor: accent6; mso-themeshade: 128;">2</span></span><span style="line-height: 115%; mso-themecolor: accent6; mso-themeshade: 128;"><span style="line-height: 115%; mso-themecolor: accent6; mso-themeshade: 128;">00 gr. di farina di mandorle,</span></span></span></span><br />
<span style="line-height: 115%; mso-themecolor: accent6; mso-themeshade: 128;"><span style="color: #660000; font-family: inherit;">20 gr. di burro,</span></span><br />
<span style="line-height: 115%; mso-themecolor: accent6; mso-themeshade: 128;"><span style="color: #660000; font-family: inherit;">2 uova intere,</span></span><br />
<span style="line-height: 115%; mso-themecolor: accent6; mso-themeshade: 128;"><span style="color: #660000; font-family: inherit;">la scorza di un limone non trattato,</span></span><br />
<span style="line-height: 115%; mso-themecolor: accent6; mso-themeshade: 128;"><span style="color: #660000; font-family: inherit;">la punta di un cucchiaino </span></span><span style="line-height: 115%; mso-themecolor: accent6; mso-themeshade: 128;"><span style="color: #660000; font-family: inherit; font-size: x-large;">di bicarbonato. </span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;">
<span style="line-height: 115%; mso-themecolor: accent6; mso-themeshade: 128;"></span><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"> </span><b style="mso-bidi-font-weight: normal;"><span style="line-height: 115%;"><span style="font-family: inherit;"><span style="font-family: inherit;">Procedimento:</span> </span></span></b></span></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="line-height: 115%;"></span></b><span style="color: #984806; line-height: 115%;"><span style="color: #660000; font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="color: #660000;">In una terrina versate
la farina di mandorle, poi aggiungete lo</span> zucchero, la</span> farina setacciata, la
scorza grattugiata del limone, il burro a pezzetti<span style="mso-spacerun: yes;"> </span>ed infine le uova. Lavorate il composto con
le mani: subito sembrerà che non si riesca ad impastare, ma dopo pochi minuti
tutti gli ingredienti saranno perfettamente amalgamati tra di loro, ottenendo così un impasto consistente ed omogeneo. Q</span></span></span></span><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #984806; line-height: 115%;"><span style="color: #660000; font-family: inherit;">uando l'impasto è pronto, lasciatelo riposare in frigo per circa 10 minuti, ed accendete il forno a 180°.Trascorso il tempo di riposo prendete l'impasto dal frigo e lavorando con i palmi delle mani preparate tante piccole palline, che schiaccerete leggermente per dare loro la forma tipica, passando la superficie nello zucchero semolato. </span></span><span style="color: #984806; line-height: 115%;"><span style="font-family: inherit;"><span style="color: #660000;">Infine sistemate le fave ben distanziate tra di loro su una teglia coperta di carta oleata ed
infornatele per 20/25 minuti mantenendo invariata la temperatura del forno.</span></span></span></span></span><br />
<span style="color: #660000;"><span style="color: #660000;"><span style="color: #660000;"></span></span></span><span style="font-family: inherit;"></span><span style="font-size: x-large;"></span><br />
<b style="color: #660000; font-size: xx-large;">Questa ricetta è stata pubblicata anche su: </b><br />
<span style="color: #660000;"><span style="color: #660000;"><span style="color: #660000;"></span> </span><br /><span style="font-size: large;"><span style="color: #660000;">- San
Francesco Patrono d'Italia, N°11/ Novembre 2012 </span><br /><a href="http://1.bp.blogspot.com/-0ZrzH3zIHW8/T_vu_BW-VvI/AAAAAAAADEM/DB8zD0CPZGw/s1600/copertinamarzosacroconvento+-+Copia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #660000;"></span></a></span></span><br />
<span style="color: #660000;"><span style="color: #660000; font-size: large;"><a href="http://www.vivereassisi.it/index.php?page=articolo&articolo_id=378129" target="_blank">- Vivere Assisi, Novembre 2012</a></span><br /><a href="http://4.bp.blogspot.com/-2tZ5a24Bazg/T_vr7ATTJtI/AAAAAAAADEE/YifPOCJrNJ8/s1600/logo_30.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #660000;"></span></a></span><br />
<div class="separator" style="clear: both;">
<span style="font-size: x-large;"></span></div>
<div class="separator" style="clear: both;">
<span style="color: #660000; font-size: large;"><a href="https://www.facebook.com/assisinostra/" target="_blank">- Assisi Nostra Novembre 2019</a></span></div>
<a href="http://www.montesubasio.it/" style="font-size: x-large;" target="_blank"> - Parco del Monte Subasio Assisi Novembre 2019</a><span style="color: #660000; font-size: large;"></span><br />
<span style="color: #660000;"><br /></span></div>
..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.com0tag:blogger.com,1999:blog-1910181555491284776.post-44872006567319603652019-09-11T08:00:00.000+02:002020-01-10T12:38:19.483+01:00La Focaccia con le Cipolle Rosse di Cannara.<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-large;"><span style="color: #660000;"></span></span></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCio_bwqds8giII22bDI4DdSOVz7_ycDDUB2fik9-Tt_3Zn1ubSid5Vj6fDZ-gnZHWORSMU-jSxnIqpreQYBSulc8ZZOXIlrl7eIL0QNE33yDFhP-OasaK7VRC03XbVZF072WlFRDr3_sL/s1600/DSCF5099+-+Copia.JPG" style="font-family: inherit; font-size: xx-large; margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCio_bwqds8giII22bDI4DdSOVz7_ycDDUB2fik9-Tt_3Zn1ubSid5Vj6fDZ-gnZHWORSMU-jSxnIqpreQYBSulc8ZZOXIlrl7eIL0QNE33yDFhP-OasaK7VRC03XbVZF072WlFRDr3_sL/s640/DSCF5099+-+Copia.JPG" width="640" /></a></div>
<div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;">
<br />
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;"><b>LA FOCACCIA CON LE CIPOLLE ROSSE DI CANNARA.</b></span></span></span><br />
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;"><br /></span></span></span>
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;">Carissimi Amici ed affezionati Lettori, continua il nostro viaggio enogastronomico alla riscoperta delle ricette umbre, infatti per questo nuovo appuntamento ho pensato di proporvi una ricetta tipica che vede come protagonista la cipolla di Cannara. La cipolla di Cannara è uno dei numerosi prodotti d’eccellenza dell’ enogastronomia regionale, tanto da aver ottenuto nel tempo il riconoscimento di “Prodotto Agroalimentare Tradizionale”, oltre al prestigioso titolo di Presidio Slow Food. Attualmente la coltivazione e raccolta della cipolla di Cannara è portata avanti da piccoli produttori, che spesso si tramandano la passione per questa produzione di eccellenza da padre in figlio. I produttori e coltivatori di questo ortaggio hanno dato vita al Consorzio della Cipolla di Cannara, un ente che ha come obiettivo di vigilare sulla tutta la filiera di produzione e garantire gli standard qualitativi e di provenienza di questa preziosa risorsa del territorio. La cipolla coltivata nei dintorni di Cannara si distingue in tre varietà: rossa, dorata e borettana, tutte e tre le sono caratterizzate da un sapore dolce, delicato e da una facile digeribilità. Tra le molte ricette locali alle quali sia adatta questo prodotto estremamente versatile ho voluto realizzare la Focaccia con le cipolle rosse di Cannara. </span></span></span><br />
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;"><b><br /></b></span></span></span></div>
<div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;">
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;">
</span></span></span></div>
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;">
</span></span></span><br />
<div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;">
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;"><b>Ingredienti:</b> </span></span></span><br />
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;">630 gr. di Farina biologica “00”,</span></span></span></div>
<div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;">
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;">800 gr. di cipolle rosse di Cannara,</span></span></span><br />
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;">30 gr. di lievito di birra,</span></span></span><br />
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;">4 cucchiai di olio EVO,</span></span></span><br />
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;">sale q.b.</span></span></span><br />
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;"><br /></span></span></span>
<b style="color: #660000; font-family: inherit; font-size: xx-large;">Procedimento: </b><span style="color: #660000; font-family: inherit; font-size: x-large;"> </span></div>
<div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;">
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;">Setacciate la farina e disponetela a
fontana sulla spianatoia, poi stemperate il lievito di birra in 200 ml. di
acqua calda e quando il lievito si sarà completamente sciolto versate poco a
poco il composto sulla farina, aggiungete poi l’olio ed il sale e lavorate il
tutto fino ad ottenere un impasto elastico ed omogeneo, che lascerete lievitare
per almeno due ore sotto un torcione pulito ed umido. Trascorso il tempo di
lievitazione accendete il forno a 200° e mentre il forno raggiunge la
temperatura desiderata, ungete lo stampo (preferibilmente di terra cotta) in
cui andrete a cuocere la focaccia, poi prendete l’impasto e con le dita stendetelo
all’interno dello stampo in modo uniforme, ora tagliate a spicchi le cipolle e
disponetele a raggiera, in modo da creare un motivo decorativo sulla focaccia,
spennellate la superficie della focaccia con olio extra vergine d’oliva ed
infornate per circa 45 minuti. La focaccia con le cipolle rosse di
Cannara sarà pronta quando la superficie e le cipolle saranno dorate, potrete degustare al meglio questa tipica
ricetta servendola tiepida o se preferite a temperatura ambiente, accompagnata
da un fresco vino bianco locale, meglio se questo è un Grechetto di Assisi. </span></span></span></div>
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<br />
<span style="font-size: x-large;"><b><span style="color: #660000;"><span style="font-family: inherit;">Questa ricetta è stata presentata utilizzando:</span></span></b></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;">- Runner Wald Collezione "Felice Nostalgia" </span><a href="http://wald.it/"><span style="color: #660000;">http://wald.it</span></a></span></div>
<div style="text-align: center;">
<br /></div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;"><b>Questa ricetta è stata pubblicata anche su: </b></span></span></span></div>
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<a href="http://www.vivereassisi.it/index.php?page=articolo&articolo_id=425211" target="_blank"><span style="font-size: x-large;">- Vivere Assisi Settembre 2013</span></a></div>
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<span style="color: #660000; font-size: x-large;"><a href="https://www.facebook.com/assisinostra/" target="_blank">- Assisi Nostra Settembre 2019</a></span></div>
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<span style="color: #660000; font-size: x-large;"><a href="http://www.montesubasio.it/" target="_blank"> - Parco del Monte Subasio Assisi Settembre 2019</a></span></div>
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..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.com1tag:blogger.com,1999:blog-1910181555491284776.post-33902940268485820972019-08-01T07:30:00.000+02:002020-01-10T12:37:53.282+01:00I Pomodori Ripieni all' Umbra.<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: x-large;"><b>I POMODORI RIPIENI ALL’ UMBRA.</b></span></span></span></div>
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<div align="center" class="MsoNormal" style="text-align: center;">
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="font-family: inherit;">Carissimi Amici, ben ritrovati a questo nuovo appuntamento enogastronomico per cui ho
il piacere di invitarvi a tavola e proporvi una ricetta che proprio per i suoi
ingredienti semplici e di stagione ben si addice a questo periodo di inizio
estate.<span style="font-family: inherit;"> </span>I pomodori ripieni all’
umbra, infatti, per tradizione vengono serviti come contorno saporito e
sostanzioso al contempo stesso, particolarmente indicato per accompagnare gustose
portate di carne, sia che queste siano cotte sulla griglia oppure cucinate allo
spiedo. </span></span></span></span></div>
</div>
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;">
</span></span></span><br />
<div class="MsoNormal" style="text-align: center;">
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><b> </b></span></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><b> Ingredienti: </b></span></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><b> </b>6 pomodori rossi e sodi, </span></span></span><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"> </span></span></span></span></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;">100
gr. di pangrattato,</span></span></span></span></span></span><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"> </span></span></span></span></span></span></span></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;">un
mazzetto di prezzemolo fresco,</span></span></span></span></span></span></span></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;">3
spicchi d’aglio, </span></span></span></span></span></span></span></span></span></span></span></span><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"> </span></span></span></span></span></span></span></span></span></span></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;">olio
EVO D.O.P. Umbro,</span></span></span> </span></span></span></span></span></span> </span></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;">sale e pepe q.b. </span></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;">
</span></span></span><br />
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<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><b> Procedimento: </b></span></span></span></div>
<div style="text-align: center;">
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;">Lavate i pomodori avendo cura di
lasciare il picciolo, tagliateli a metà e con un cucchiaino togliete i semi. Cospargete
l’interno con il sale, poi capovolgeteli e lasciateli riposare su una teglia di
coccio per venti minuti circa. Preriscaldate il forno a 190°, tritate l’aglio
ed il prezzemolo e metteteli nella terrina in cui aggiungerete anche il pan
grattato, l’olio, il sale ed il pepe. Amalgamate in modo omogeneo tutti gli
ingredienti fino ad ottenere un composto cremoso ma sodo che servirà per
farcire i pomodori. Trascorso il tempo di riposo, girate i pomodori e riempite
ciascuna metà con il composto, copriteli con la parte superiore, spennellateli
con l’olio ed infornateli per circa 20 minuti. Se disponete di un camino
potrete cucinarli come veniva fatto un tempo, posandoli su una griglia unta con
olio e lasciandoli cuocere su carbone di legna.
A cottura ultimata vi consiglio di abbinare ai pomodori ripieni all’ Umbra
gustose portate di carne cotta alla griglia ed un ottimo vino rosso locale come
il Rubesco di Torgiano, particolarmente indicato per questo tipo di portate.</span></span></span></div>
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #660000;"><b><br /></b></span></span></span></span></span></span>
<br />
<div style="text-align: center;">
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="color: #660000; font-size: medium;"><span style="font-family: inherit;"><b>Questa ricetta è
stata presentata utilizzando:</b> Ceramiche Wald Collezione Memorie di Campagna <a href="http://wald.it/">http://wald.it</a></span> </span></span></span></span></div>
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: medium;"> <span style="font-family: inherit;"> </span></span></span></span></span></span><b style="color: #660000; font-family: inherit; font-size: xx-large; text-align: center;"><span style="color: #660000;">Questa ricetta è stata pubblicata anche su:</span></b><span style="color: #660000; font-family: inherit; font-size: x-large; text-align: center;"> </span><br />
<div style="text-align: center;">
<div align="center" style="text-align: center;">
<span style="color: #660000;"><span style="font-size: large;">- San Francesco Patrono d'Italia, </span></span><span style="color: #660000;"><span style="font-size: large;">N°06/Giugno 2016</span></span><br />
<span style="color: #660000;"><span style="font-size: large;"><span style="font-family: inherit;"></span></span></span><br />
<div class="separator" style="clear: both;">
<span style="color: #660000; font-family: inherit; font-size: large;">- Vivere Assisi</span><span style="font-size: large;"><span style="color: #660000; font-family: inherit;"> </span><span style="color: #660000;">Giugno 2016</span></span></div>
<div class="separator" style="clear: both;">
<a href="https://m.facebook.com/assisinostra" style="font-size: x-large;" target="_blank">- Assisi Nostra</a></div>
<span style="font-size: large;"><span style="font-size: large;"><span style="line-height: 36.8px;"><span style="color: #660000;">- <a href="http://www.montesubasio.it/" target="_blank">Parco del Monte Subasio Assisi</a> </span></span></span></span></div>
</div>
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</o:shapelayout></xml><![endif]-->..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.com0tag:blogger.com,1999:blog-1910181555491284776.post-85741383330802100402019-07-24T14:27:00.000+02:002020-01-10T12:34:42.772+01:00La Merenda della Mietitura: La Torta al Testo con Ricotta Mista di Assisi e Miele Millefiori del Parco del Monte Subasio. <div class="separator" style="clear: both; text-align: center;">
</div>
<div align="center" class="MsoNormal" style="background-color: transparent; font-family: corsiva; font-style: normal; font-variant: normal; letter-spacing: normal; margin: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div class="separator" style="clear: both; color: #440505; font-weight: 400; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimuUgp2r4et0KpvPIVUI5RNfshX34LiIEf2USwkNOHgsKiUf9eQJDalEibepSLK-2peUtT-KSYdwWtxjPYnx9NxMiFch7cbvf-oNhPDbba9kP-Q8py8CMeRsCv_C3cdqCxC6yEcDhcP_2L/s1600/La+Torta+al+Testo+con+Ricotta+Mista+e+Miele+del+Monte+Subasio.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: x-large;"><img border="0" data-original-height="484" data-original-width="640" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimuUgp2r4et0KpvPIVUI5RNfshX34LiIEf2USwkNOHgsKiUf9eQJDalEibepSLK-2peUtT-KSYdwWtxjPYnx9NxMiFch7cbvf-oNhPDbba9kP-Q8py8CMeRsCv_C3cdqCxC6yEcDhcP_2L/s640/La+Torta+al+Testo+con+Ricotta+Mista+e+Miele+del+Monte+Subasio.JPG" width="640" /></span></a></div>
<div style="color: #440505; font-weight: 400;">
<b><span style="color: #660000; font-family: "corsiva"; font-size: x-large;">LA MERENDA DELLA MIETITURA: LA TORTA AL TESTO CON RICOTTA MISTA DI ASSISI E MIELE MILLEFIORI DEL PARCO DEL MONTE SUBASIO.</span></b></div>
<div style="color: #440505; font-weight: 400;">
<b><span style="color: #660000; font-family: "corsiva"; font-size: x-large;"><br /></span></b></div>
<div style="color: #440505; font-weight: 400;">
<span style="color: #660000;"><span style="font-family: "corsiva";"><span style="color: #440505;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">Carissimi
Amici ed affezionati Lettori ben ritrovati. Per questo nuovo
appuntamento enogastronomico, ho il piacere di farvi riscoprire un'
antica tradizione secolare, soventemente tramandata da padre in
figlio: la mietitura, infatti anche quest'anno nelle dolci e fertili
campagne dell' Umbria è giunto il momento della mietitura e
specialmente in questo periodo ci si prepara nei bei campi per
mietere fieno, grano e cereali che poi si "imballeranno" in
balle e covoni, dove parte di questi troveranno dimora nei fienili,
mentre altri verranno lavorati nei mulini del posto per essere
lavorati e più o meno raffinati a seconda delle esigenze alimentari
di Uomini ed Animali. Nelle lunghe e calde giornate estive, durante
le quali si trebbia il raccolto, un rito </span><span style="color: #660000;">antico</span><span style="color: #660000;">
che non può certo mancare è quello della merenda, poco conta se si
svolge a metà mattina o nel bel mezzo del meriggio, ciò che conta
davvero è che questo sia un momento di allegria e condivisione, dove
per tradizione si consumano cibi freschi, semplici e leggeri, ma al
contempo stesso sostanziosi e ricchi di energia. Per questa specifica
occasione ho pensato di proporvi la Torta al Testo farcita con
Ricotta Mista di </span><span style="color: #660000;">Assisi</span><span style="color: #660000;">
e Miele </span><span style="color: #660000;">Millefiori del Monte Subasio, il
quale tra gli altri è caratterizzato da particolari sentordi fiori
di acacia, castagno, girasole, erica, lavanda, timo ed altre
biodiversità delle molteplici varietà botaniche, che si possono
ammirare passeggiando lungo i sentieri che attraversano lo scenario
unico ed incontaminato del Parco del Monte Subasio</span><span style="color: #660000;">.</span></span></span></span></span></span></span></span></div>
<div style="color: #440505; font-weight: 400;">
<span style="color: #660000;"><span style="font-family: "corsiva";"><span style="color: #440505;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><br /></span></span></span></span></span></span></span></span></div>
<div align="center" lang="zxx" style="color: #440505; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="color: #660000;"><span style="font-family: "corsiva";"><span style="color: #440505;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;">
<span style="color: #660000;"><b>Ingredienti
per l'impasto </b></span><span style="color: #660000;"><b>della Torta al
Testo</b></span><span style="color: #660000;"><b>:</b></span></span></span></span></span></span></span></span></div>
<div style="color: #440505; font-weight: 400;">
<span style="color: #660000;"><span style="font-family: "corsiva";">
<span style="font-size: 10pt;"><span style="font-variant: normal;"><span style="color: #660000; font-family: inherit; font-size: x-large;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">500
gr. di Farina Tipo "00",</span></span></span></span></span></span></span></span><br />
<span style="font-size: 10pt;"><span style="font-variant: normal;"><span style="color: #660000; font-family: inherit; font-size: x-large;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">5
Cucchiai di Olio Extra Vergine d'Oliva,</span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background: transparent;">50
gr. di Strutto,</span></span></span><br />
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background: transparent;">Sale
q.b.</span></span></span><br />
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background: transparent;">Pepe
q.b.</span></span></span><br />
<span style="color: #440505;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="color: #660000; font-family: inherit; font-size: x-large;">Un
Pizzico di Bicarbonato,</span></span></span></span></span></span></div>
<div style="color: #440505; font-weight: 400;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">Acqua
q.b.</span></div>
<div align="center" lang="zxx" style="color: #440505; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="color: #660000;"><span style="font-family: "corsiva";"><span style="color: #440505;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;">
<br />
<span style="color: #660000;"><b>Ingredienti per la
farcitura:</b></span><br />
<span style="color: #660000;">100 gr. di Ricotta
Mista </span><span style="color: #660000;">di Assisi</span><span style="color: #660000;">,
</span><br />
<span style="color: #660000;">100 gr. di Miele </span><span style="color: #660000;">Millefiori
del Parco del M</span><span style="color: #660000;">onte
Subasio</span><span style="color: #660000;">.</span><br />
<br />
<span style="color: #660000;"><b>Procedimento:</b></span></span></span></span></span></span></span></span></div>
<div style="color: #440505; font-weight: 400;">
<span style="color: #660000;"><span style="font-family: "corsiva";">
</span></span><span style="color: #660000;"><span style="font-family: "corsiva";"><span style="font-size: 10pt;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">Mettete
sulla spianatoia la farina a fontana, l’olio, il sale, il pepe, il
bicarbonato e l'acqua, quanta ne basta per ottenere un impasto
morbido e consistente che dovrete lavorare fino a che non otterrete
una consistenza liscia ed omogenea.</span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #008005;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">
</span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">A
questo punto coprite l'impasto con un torcione e lasciate lievitare
per circa 20/30 minuti.</span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #008005;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">
</span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">Trascorso
il tempo di riposo, suddividete la pasta in quattro parti uguali e
con il mattarello stendetela, fino ad ottenere una forma rotonda alta
circa 1 cm. Nel frattempo mettere a riscaldare il testo sul fuoco
vivo e quando questo sarà ben caldo si gira, si pulisce, se ne
saggia il calore con un pizzico di farina e vi si pone sopra la torta
accomodandola bene con le mani e bucandola con i rebbi della
forchetta, la si fa cuocere per circa 10 minuti per ogni parte, poi
con sveltezza, e senza romperla si prende la torta e si gira
dall’altra parte, a cottura ultimata la torta dovrà avere una
crosticina dorata su entrambi i lati, per verificare ciò, un tempo
si "batteva" la parte piatta della lama di un coltello e se
questo mandava un bel "suono" voleva dire che la torta al
testo era ormai cotta a puntino. Quando la torta al testo sarà
tiepida, tagliatela in modo da ottenere tanti spicchi uguale che
farcirete in superficie, in modo che il restante tepore ne faccia
emergere al meglio tutti i profumi ed i sapori della </span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">sua
semplice ed alquanto gustosa ed energica </span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">farcitura
superiore </span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">a
base di ricotta e </span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">miele</span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">.
Ora la </span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">Merenda
della Mietitura</span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">
è pronta per essere condivisa e gustata insieme </span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">all'ottimo
vino rosso locale Torgiano DOC</span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">,
</span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">affinchè
</span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">da
</span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">questo
connubio di sapori semplici quanto antichi, </span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">possa
emergere </span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">tutta
la semplice armonia di profumi e </span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">caratteri</span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">,
</span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">che
da sempre contraddistingue la cultura enogastronomica del</span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">
suggestiv</span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">o</span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">
</span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">Territorio
Assisiate</span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">.</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-family: "corsiva";"><span style="font-size: 10pt;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;"><br /></span></span></span></span></span></span></span></span></span></span></span></span></div>
<span style="color: #660000;"><span style="font-family: "corsiva";"><span style="font-size: 10pt;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="background: transparent;"><b><span style="color: #440505;">Questa ricetta è stata pubblicata </span>anche su:</b></span></span></span></span></span></span></span></span></span></span></span><br />
<div style="font-weight: 400;">
<span style="color: #660000;"><span style="font-family: "corsiva";"><span style="font-size: 10pt;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-variant: normal;"><span style="color: #660000;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent; color: #660000;"><a href="https://m.facebook.com/assisinostra" target="_blank">- Assisi Nostra</a><span id="goog_1431763169"></span><a href="https://www.blogger.com/"></a><span id="goog_1431763170"></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
<div style="font-weight: 400;">
<span style="font-family: "corsiva";"><span style="font-size: 10pt;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent; color: #660000;"><a href="http://www.montesubasio.it/" target="_blank">- Parco del Monte Subasio</a> </span></span></span></span></span></span></span></span></span></span></div>
<div style="color: #440505; font-weight: 400;">
<br /></div>
</div>
..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.com0tag:blogger.com,1999:blog-1910181555491284776.post-36390102980201198742019-06-03T18:26:00.000+02:002019-06-25T23:55:45.256+02:00Le Erbette di Campo Ripassate. <div class="separator" style="clear: both; text-align: center;">
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<span style="color: #660000; font-family: inherit; font-size: x-large;">Carissimi Amici ed affezionati Lettori ben ritrovati. Per questo nuovo appuntamento enogastronomico ho pensato di proporvi una
ricetta semplice, che ben si può preparare durante le calde giornate d’inizio estate.
Infatti approfittando della bella stagione, durante le passaggiate fatte al
mattino presto, o se preferite nel tardo pomeriggio, lungo i margini dei campi
coltivati si possono raccogliere diverse varietà di erbe spontanee
particolarmente profumate, che ben si prestano ad essere cucinate in anticipo,
per poi essere gustate in purezza o in accompagno ad altri piatti di portata.</span><br />
<span style="color: #660000; font-family: inherit; font-size: x-large;"><br /></span>
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;">
</span></span></span><br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><b>LE ERBETTE DI
CAMPO RIPASSATE.</b></span></span></span></div>
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;">
</span></span></span><br />
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><b><span style="line-height: 115%;">Ingredienti:</span></b></span></span></span></div>
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;">
</span></span></span><br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="line-height: 115%;">500 gr. di Erbette selvatiche: cicoria, bietole,
spinacino, catalogna, borragine etc… </span></span></span></span></div>
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;">
</span></span></span><br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="line-height: 115%;">1 Cucchiaio di Olio Umbro E.V.O. DOP </span></span></span></span></div>
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;">
</span></span></span><br />
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<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="line-height: 115%;">1 Spicchio d’Aglio,</span></span></span></span></div>
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;">
</span></span></span><br />
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<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="line-height: 115%;">Sale e Pepe q.b.</span></span></span></span></div>
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;">
</span></span></span><br />
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<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="line-height: 115%;">Pane
al Formaggio Umbro.</span></span></span></span></div>
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;">
</span></span></span><br />
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<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;"><b>Procedimento:</b></span></span></span></div>
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-family: inherit;">
<span style="line-height: 115%;">Lavate accuratamente le erbette ed ascugatele con un
torcione pulito, poi tagliatele a metà e fatele lessare in acqua salata per un
quarto d’ora. Trascorso il tempo di cottura scolate le verdure e ripassatele in
padella per qualche minuto, facendole soffriggere con l’ olio e lo spicchio aglio.
Terminata anche la seconda cottura potete gustare questo semplice piatto
accompagnandolo con pane al formaggio umbro, oppure se preferite, potrete
accostarlo come contorno ad arrosti di carne o pesce da abbinare all’ ottimo
Vino Rosato di Torgiano.</span></span></span></span><br />
<span style="font-family: "calibri" , "sans-serif"; font-size: 11.0pt;"></span><br />
<span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="font-family: inherit;">
<span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><b><span style="color: #660000;"><span style="color: #660000;">Questa ricetta è stata pubblicata anche su:</span></span></b></span></span></span></span></span></span></span><br />
</div>
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<span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><span style="color: #660000;">- San Francesco Patrono d'Italia, N°<span style="font-family: inherit;">6</span>/ Giugno</span></span></span></span><br /><span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><a href="http://1.bp.blogspot.com/-0ZrzH3zIHW8/T_vu_BW-VvI/AAAAAAAADEM/DB8zD0CPZGw/s1600/copertinamarzosacroconvento+-+Copia.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #660000;"><img border="0" height="56" src="https://1.bp.blogspot.com/-0ZrzH3zIHW8/T_vu_BW-VvI/AAAAAAAADEM/DB8zD0CPZGw/s200/copertinamarzosacroconvento+-+Copia.jpg" width="200" /></span></a></span></span></span><br /><br /><span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><span style="color: #660000;"></span></span></span></span><span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><span style="color: #660000;">- Vivere Assisi, <span style="font-family: inherit;">Giugn</span>o</span></span></span></span><br /><span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><span style="color: #660000; margin-left: 1em; margin-right: 1em;"><a href="http://4.bp.blogspot.com/-2tZ5a24Bazg/T_vr7ATTJtI/AAAAAAAADEE/YifPOCJrNJ8/s1600/logo_30.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="53" src="https://4.bp.blogspot.com/-2tZ5a24Bazg/T_vr7ATTJtI/AAAAAAAADEE/YifPOCJrNJ8/s200/logo_30.png" width="200" /></a></span></span></span></span> </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><br /></span></span></span></span></span></span>
<span style="font-size: x-large;"><span style="line-height: 36.8px;"><span style="color: #660000;"><span style="color: #660000;"><a href="https://m.facebook.com/assisinostra" target="_blank">- Assisi Nostra</a></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="line-height: 115%;"><span style="color: #660000;"></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="line-height: 36.8px;"><span style="color: #660000;"><span style="color: #660000;"><a href="http://www.montesubasio.it/" target="_blank">- Parco del Monte Subasio Assisi </a></span></span></span></span></div>
..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.com0tag:blogger.com,1999:blog-1910181555491284776.post-34706073130781878312019-05-24T07:30:00.000+02:002020-01-10T12:31:12.186+01:00L' Orzotto di Primavera con Asparagi e Fave.<div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrH4SEkynT9hn04LHWBe3XpsguC5QD6magLYNOCND9OT7egf0y4rKaOoWSu5r48OnrfX3zDfTKBXRwu3MAeialKog1MnQKKBKPplt04gak3F_I7HL3g7Mi_-mNU_wpNN_OgTQuc7n9tNI3/s1600/010+-+Copia+-+Copia+-+Copia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrH4SEkynT9hn04LHWBe3XpsguC5QD6magLYNOCND9OT7egf0y4rKaOoWSu5r48OnrfX3zDfTKBXRwu3MAeialKog1MnQKKBKPplt04gak3F_I7HL3g7Mi_-mNU_wpNN_OgTQuc7n9tNI3/s1600/010+-+Copia+-+Copia+-+Copia.JPG" width="640" /></a></div>
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<span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;">Carissimi Amici per questo nuovo appuntamento enogastronomico ho il piacere di proporvi una ricetta semplice ed al tempo stesso gustosa, perfetta per questa stagione: l’Orzotto di Primavera con Asparagi Selvatici, Fave fresche e Pecorino umbro stagionato in grotta, eccellenza originaria dell’epoca etrusca, che oggi come un tempo, continua ad essere prodotta in specifiche zone dell’Umbria. </span><span style="color: #660000; font-family: inherit; text-align: start;">Inoltre questa preparazione si contraddistingue per le sue peculiarità grazie all’utilizzo di ingredienti tanto autoctoni, quanto selvatici, come per l’appunto i saporiti asparagi di campo, insolitamente abbinati a verdure fresche di stagione che ben si uniscono all’inconfondibile ed inimitabile gusto del pecorino umbro stagionato in grotta, creando così un connubio di sapori ed aromi davvero unico nel suo genere.</span><b style="color: #660000; font-family: inherit;"><span style="font-family: inherit;"><span style="line-height: 115%;"> </span></span></b></span></div>
</div>
<span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: x-large;"><b>
RISOTTO DI PRIMAVERA CON ASPARAGI E FAVE.</b></span></span></span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: large;"><b>Ingredienti:</b></span></span></span></span><br />
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: large;">150 gr. di asparagi selvatici,</span></span></span></span><br />
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: large;">150 gr. di fave fresche,</span></span></span></span><br />
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: large;">350 gr. di orzo perlato umbro,</span></span></span></span><br />
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: large;">1 litro di brodo vegetale,</span></span></span></span><br />
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: large;">1 cipolla rossa di Cannara,</span></span></span></span><br />
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: large;">1 cucchiaio di olio E.V.O. D.O.P. umbro,</span></span></span></span><br />
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: large;">2 cucchiai abbondanti di pecorino umbro di grotta.</span></span></span></span></div>
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<span style="color: #660000; line-height: normal;"><span style="font-family: inherit;"><span style="font-size: x-large;">
<br />
<b>Procedimento:</b></span></span></span><br />
<div style="border: 0px; margin-bottom: 24px; outline: 0px; padding: 0px; text-align: center; vertical-align: baseline;">
<span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;">Lavate accuratamente gli asparagi sotto abbondante acqua corrente, asciugateli e tagliateli ad uno spessore di mezzo centimetro circa. Poi in un tegame di coccio mettete a scaldare il brodo vegetale, intanto in un altro tegame fate soffriggere nell’olio la cipolla tritata finemente. Solo quando la cipolla sarà dorata, aggiungete gli asparagi, lasciandoli insaporire per un paio di minuti a fiamma viva, poi unite un mestolo di brodo e lasciate cuocere a fiamma media per altri cinque minuti. Trascorso questo tempo, mescolate accuratamente il composto ed alzate momentaneamente la fiamma per far evaporare l’eventuale brodo in eccesso, ora aggiungete l’orzo e fatelo tostare per un minuto circa, unite il brodo e lasciate cuocere per 15-18 minuti e mescolate il composto di tanto in tanto, affinché l’orzotto non si asciughi troppo. </span><span style="color: #660000; font-family: inherit;">Terminata la cottura su fiamma, rimuovete il tegame dal fuoco, unite il pecorino grattugiato e mantecate all’onda, poi porzionate l’orzotto di primavera in uno stampo, meglio se di silicone, dove lo lascerete raffreddare a temperatura ambiente. Quando l’orzotto si sarà intiepidito, coprite lo stampo con il piatto da portata e girate rapidamente fino a sformare l’orzotto. Infine decorate e guarnite il piatto con le fave fresche e servite in tavola. Questa preparazione, volendo, potrà anche essere realizzata in anticipo, il giorno prima per essere poi assaporata l’indomani. In ogni caso, per gustare al meglio questa ricetta, vi consiglio di abbinarla ad un ottimo vino assisiate, come ad esempio il Bianco di Assisi D.O.C., ovviamente servito fresco.</span></span></div>
<span style="color: #660000; line-height: normal;"><span style="font-family: inherit;"><span style="font-size: x-large;"></span></span></span><br />
<div style="border: 0px; margin-bottom: 24px; outline: 0px; padding: 0px; text-align: center; vertical-align: baseline;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">Buon appetito e arrivederci al mese prossimo.</span></div>
<span style="color: #660000; line-height: normal;"><span style="font-family: inherit;"><span style="font-size: x-large;"> </span></span></span><span style="color: #660000; font-size: x-large;">Questa ricetta è stata pubblicata anche su:</span><br />
<span style="font-size: x-large;"><b><span style="color: #660000;"></span></b><span style="font-size: large;"><br /><span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><span style="color: #660000;">- San Francesco Patrono d'Italia, N°5/ Maggio</span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: large;"><span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><span style="color: #660000;"><br /></span></span></span></span></span></span>
<span style="font-size: x-large;"><span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><span style="color: #660000;"></span></span></span></span><span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><span style="color: #660000;">- Vivere Assisi, Maggio</span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><a href="https://m.facebook.com/assisinostra" target="_blank">- Assisi Nostra</a></span></span></span></span><br />
<span style="font-size: x-large;"><span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><br /></span></span></span></span>
<span style="font-size: x-large;"><span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;">- <a href="http://www.montesubasio.it/" target="_blank">Parco del Monte Subasio Assisi</a> </span></span></span></span></div>
..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.com1tag:blogger.com,1999:blog-1910181555491284776.post-24217104064761090812019-04-14T08:00:00.000+02:002019-05-05T14:47:47.407+02:00La Torta di Pasqua al Formaggio.<div align="center" class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG59Ry49sPtxvvVom1mMlo79YNMltf2wxE9wVdpoWpB1FnKTo4WSsYXuhyphenhyphenKbxaW0DOV8wU2zfkixPvxVPG2gFOV04x47TZq4kUBLllP7L88W7m_jMhLdBSNRXgBxdanjDm3kFIgwclLIg4/s1600/DSCF2703+-+Copia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG59Ry49sPtxvvVom1mMlo79YNMltf2wxE9wVdpoWpB1FnKTo4WSsYXuhyphenhyphenKbxaW0DOV8wU2zfkixPvxVPG2gFOV04x47TZq4kUBLllP7L88W7m_jMhLdBSNRXgBxdanjDm3kFIgwclLIg4/s640/DSCF2703+-+Copia.JPG" width="640" /></a></div>
<span style="font-size: medium;"><span style="font-size: x-large;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 115%;"><span style="color: #660000;"><span style="font-family: inherit;">La Torta
di Pasqua al Formaggio.</span></span></span></b><span style="color: #660000;"><span style="font-family: inherit;"><span style="line-height: 115%;"> </span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-family: inherit;"><span style="line-height: 115%;">Questa
torta salata è tipica dell’ Umbria e l’antica tradizione contadina vuole che la
si prepari in onore dei festeggiamenti della Pasqua Cristiana. Un tempo, durante
la Settimana Santa il Giovedì si preparava l’impasto per le torte che venivano
cotte il Venerdì per essere pronte il Sabato, quando il Sacerdote si recava di
famiglia in famiglia per la Benedizioe delle case. Infatti durante la Benedizione
Pasquale la tavola doveva essere preparata con cura: per questo veniva
imbandita con la tovaglia bianca più bella e la si apparecchiava con il
capocollo, le uova sode, la Torta di Pasqua al Formaggio e il vino che si
sarebbe bevuto il giorno dopo. La Torta di Pasqua, a seconda dei paesi dell’
Umbria nel tempo ha assunto identità differenti: ad esempio nella zona del Lago
Trasimeno le Torte di Pasqua venivano realizzate a forma di filone di pane ed
era tradizione mettere da parte un po’ dell’ impasto per preparare ai bambini
le “Bucce”, piccole bambole di pasta di pane. A Gubbio la Torta di Pasqua si
chiama “Crescia” mentre a Terni viene detta “Pizza di Pasqua”. Ancora oggi questa
ricetta viene realizzata nelle case delle famiglie umbre per essere condivisa
durante la colazione di Pasqua, dove, per rituale non è certo possibile rinunciare alla Torta di Pasqua al Formaggio, al capovolto, al salame, al prosciutto, alle uova sode e ad un buon vino rosso locale, da associare a cotante prelibatezze. </span></span></span><br />
<span style="color: #660000;"><span style="font-family: inherit;"><span style="line-height: 115%;">Ancora oggi questa ricetta viene realizzata come un tempo nelle case delle Famiglie umbre, per essere poi condivisa </span></span></span><span style="text-align: start;"><span style="color: #660000; font-family: inherit;">durante la conviviale colazione di Pasqua. Particolari aneddoti e curiosi episodi si tramandano di gente in gente ed accompagnano la storia della Torta di Pasqua. A seconda delle zone dell’Umbria con il passare dei secoli questa ricetta ha assunto identità e nomi differenti, ad esempio nella zona dell’Alta Valle del Tevere e a Città di Castello prende il nome di “Crostello”, mentre sulle sponde del Lago Trasimeno le Torte di Pasqua hanno la forma di filone di pane ed era tradizione mettere da parte un po’ del loro impasto per preparare ai bambini piccole bambole chiamate “Bucce”, a Gubbio invece la Torta di Pasqua si chiama “Crescia” bensì a Terni viene definita “Pizza di Pasqua”.</span></span><br />
<span style="color: #660000; font-family: inherit;">Degni poi di nota sono i seguenti link relativi al piccolo <a href="https://m.facebook.com/GaglietolePaese/" target="_blank">Borgo di Gaglietole</a>, </span><span style="color: #660000;">dove ancora è oggi attivo e fruibile dai suoi abitanti il Forno a Legna del Paese</span><span style="color: #660000; font-family: inherit;"> e che vi consiglio di visitare per scoprire, apprezzare, vivere o rivivere l’antica e consolidata tradizione della preparazione delle Torte al Formaggio di Pasqua in Umbria, nello specifico in questo paesino, incastonato tra le colline umbre, a ridosso di Deruta e Bevagna. </span><br />
<div style="border: 0px; margin-bottom: 24px; outline: 0px; padding: 0px; text-align: center; vertical-align: baseline;">
<span style="color: #660000; font-family: inherit; font-style: inherit; font-weight: inherit;">- <a href="https://m.facebook.com/GaglietolePaese/photos/a.586754941368018/2243578912352271/" target="_blank">Modello di Forno Gaglietolano</a></span><span style="color: #660000; font-family: inherit; font-style: inherit; font-weight: inherit;">,</span><br />
<span style="color: #660000; font-family: inherit; font-style: inherit; font-weight: inherit;">- <a href="https://m.facebook.com/GaglietolePaese/photos/a.586754941368018/1803053076404859/" target="_blank">Storia delle Torte di Pasqua in Sintesi</a>,</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjInGiwRHdmQAqnvZ8ZhcSX0DVwpkchsHetrg2YtwfamEbZKdwxmOc2OTcWMcSI6PEOKJOUroMO3Gl936EnCSjo6YfzHJ4nHa9CUp6DIflOfg122lRr9aqTwQ07OxwuAxJReC4ityBUXtcG/s1600/165270_tortaformaggiochiaragiontoni_std+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="546" data-original-width="728" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjInGiwRHdmQAqnvZ8ZhcSX0DVwpkchsHetrg2YtwfamEbZKdwxmOc2OTcWMcSI6PEOKJOUroMO3Gl936EnCSjo6YfzHJ4nHa9CUp6DIflOfg122lRr9aqTwQ07OxwuAxJReC4ityBUXtcG/s640/165270_tortaformaggiochiaragiontoni_std+%25281%2529.jpg" width="640" /></a></div>
<b style="mso-bidi-font-weight: normal;"><span style="line-height: 115%;"><span style="color: #660000; font-family: inherit;">Ingredienti:</span></span></b></div>
<div style="text-align: center;">
<span style="line-height: 115%;"><span style="color: #660000; font-family: inherit;">500 gr. di farina 00,</span></span></div>
<div style="text-align: center;">
<span style="line-height: 115%;"><span style="color: #660000; font-family: inherit;">5 uova, </span></span></div>
<div style="text-align: center;">
<span style="line-height: 115%;"><span style="color: #660000; font-family: inherit;">100 gr. di formaggio pecorino grattugiato,</span></span></div>
<div style="text-align: center;">
<span style="line-height: 115%;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="line-height: 115%;">100 gr. di </span>formaggio parmigiano grattugiato,</span></span></span></div>
<div style="text-align: center;">
<span style="line-height: 115%;"><span style="color: #660000; font-family: inherit;">50 gr. di strutto,</span></span></div>
<div style="text-align: center;">
<span style="line-height: 115%;"><span style="color: #660000; font-family: inherit;">50 ml. di olio extra vergine d'oliva,</span></span></div>
<div style="text-align: center;">
<span style="line-height: 115%;"><span style="color: #660000; font-family: inherit;"> 60 gr. di lievito di birra,</span></span></div>
<div style="text-align: center;">
<span style="line-height: 115%;"><span style="color: #660000; font-family: inherit;">5 gr. di sale fino,</span></span></div>
<div style="text-align: center;">
<span style="line-height: 115%;"><span style="color: #660000; font-family: inherit;">7 grani di pepe,</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;">
<span style="line-height: 115%;"><span style="color: #660000; font-family: inherit;">olio q.b. per ungere la
tortiera.</span></span><br />
<span style="line-height: 115%;"><span style="color: #660000; font-family: inherit;"><br /></span></span>
<b><span style="color: #660000; font-family: inherit;"> Procedimento:</span></b><span style="line-height: 115%;"><span style="line-height: 115%;"><span style="line-height: 115%;"><span style="color: #660000; font-family: inherit;"> </span></span></span></span><br />
<span style="line-height: 115%;"><span style="line-height: 115%;"><span style="line-height: 115%;"><span style="color: #660000; font-family: inherit;">Mettete i grani di pepe in un pentolino con acqua bollente e lasciateli in infusione per un quarto d’ora, trascorso il tempo filtrate l’acqua e tenetela da parte. Accendete il forno e pre-riscaldatelo a 160°, poi sulla spianatoia lavorate la farina con le uova, lo strutto, l’olio, i formaggi, l’acqua aromatizzata ed il lievito di birra stemperato in pochissima acqua tiepida ed impastate tutti gli ingredienti fino ad ottenere un composto compatto ed omogeneo. Quando l’impasto sarà pronto ungete con l’olio una tortiera dai bordi alti e riempitela per metà, lasciando lievitare il composto per almeno un’ora, fino a che raddoppiando di volume non avrà raggiunto i bordi dello stampo. Completata la lievitazione infornate la torta e fatela cuocere per circa u<span style="font-family: inherit;">n’ora.</span></span></span></span></span><br />
<span style="line-height: 115%;"><span style="line-height: 115%;"><span style="line-height: 115%;"><span style="color: #660000; font-family: inherit;"><span style="font-family: inherit;">Terminata la cottura lasciate raffreddare a temperatura ambiente e solo quando lo stampo sarà freddo potrete sfornare la Torta di Pasqua al Formaggio e servirla con caciotte a media stagionatura, uova sode, salame, capocollo, prosciutto ed altre gustose norcinerie a piacere a cui abbinare rigorosamente un ottimo vino autoctono, come ad esempio il Rosso di Assisi annata 2015 prodotto da <a href="https://m.facebook.com/profile.php?id=308531405828638" target="_blank">Cantine Sportoletti</a>.</span></span></span></span></span><br />
<br />
<span style="line-height: 115%;"><span style="line-height: 115%;"><span style="line-height: 115%;"><span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><b><span style="color: #660000;"><span style="color: #660000;"><span style="color: #660000; font-family: inherit;">Questa ricetta è stata pubblicata
anche su:</span></span></span></b></span></span></span></span></span></span></div>
<span style="line-height: 115%;">
<span style="font-family: inherit;">
</span></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;">
<span style="line-height: 115%;"><span style="color: #660000; font-family: inherit;">
</span></span><span style="line-height: 115%;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="color: #660000;"><span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><span style="color: #660000;">- San Francesco Patrono d'Italia
Marzo 2013 </span></span></span></span><br /><span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><span style="color: #660000; margin-left: 1em; margin-right: 1em;"><a href="http://1.bp.blogspot.com/-0ZrzH3zIHW8/T_vu_BW-VvI/AAAAAAAADEM/DB8zD0CPZGw/s1600/copertinamarzosacroconvento+-+Copia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="56" src="https://1.bp.blogspot.com/-0ZrzH3zIHW8/T_vu_BW-VvI/AAAAAAAADEM/DB8zD0CPZGw/s200/copertinamarzosacroconvento+-+Copia.jpg" width="200" /></a></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="color: #660000;"><span style="font-family: inherit;"><span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><span style="color: #660000;">- Vivere Assisi, Marzo
2013</span></span></span></span><br /><span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><span style="color: #660000;"><a href="http://www.vivereassisi.it/index.php?page=articolo&articolo_id=395886" target="_blank"><img border="0" height="53" src="https://4.bp.blogspot.com/-2tZ5a24Bazg/T_vr7ATTJtI/AAAAAAAADEE/YifPOCJrNJ8/s200/logo_30.png" width="200" /></a></span></span></span></span></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;">
<span style="color: #660000;"><a href="https://www.facebook.com/assisinostra/posts/1071719729682765?__tn__=K-R" target="_blank">- Assisi Nostra, Aprile 2019</a><a href="https://www.facebook.com/assisinostra/posts/1071719729682765?__tn__=K-R" target="_blank">.</a></span><br />
<br />
<a href="http://www.montesubasio.it/" target="_blank">- Parco del Monte Subasio Assisi, Aprile 2019</a><br />
<br /></div>
..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.com2tag:blogger.com,1999:blog-1910181555491284776.post-70026843999303095972019-03-19T12:22:00.000+01:002019-05-05T14:54:31.161+02:00Le Zeppole di San Giuseppe secondo la Tradizione Cristiana<br /><div class="separator" style="clear: both; text-align: center;">
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<span style="color: #660000;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgK6VOqv92HA3VJHvU4mOxLFa_YLKeX_Z_kKude77Ca3GicwsQlC9_rFJjsgafrYBIIeRZZaXpymY9gkiHhX8tfh-bdyzqcRUpCDokiP9kYi0dSqelcxvmvCFF5-Eh_eTbwpcy1lfqU0a/s1600/5FBD.tmp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="456" data-original-width="640" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgK6VOqv92HA3VJHvU4mOxLFa_YLKeX_Z_kKude77Ca3GicwsQlC9_rFJjsgafrYBIIeRZZaXpymY9gkiHhX8tfh-bdyzqcRUpCDokiP9kYi0dSqelcxvmvCFF5-Eh_eTbwpcy1lfqU0a/s640/5FBD.tmp.jpg" width="640" /></a></span></span><br />
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<div class="has-drop-cap" style="-webkit-text-stroke-width: 0px; background: none; border-image: none; border: 0px rgb(43, 43, 43); clear: none; display: block; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; margin: 0px 0px 24px; orphans: 2; outline: 0px; padding: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-shadow: none; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;">
<span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #660000; font-family: inherit;"></span></span></span></span><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #660000; font-family: inherit;"><span style="font-size: 8pt;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;"><b>Le Zeppole di San Giuseppe.</b></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #660000; font-family: inherit;"><span style="font-size: 8pt;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">Carissimi
Amici ed affezionati Lettori </span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">ben
ritrovati. P</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">er
questo nuovo appuntamento gastronomico del Mese di Marzo ho il
piacere di proporvi un </span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">dolce
tipico della </span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">nostra</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">
</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">tradizione</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">,
</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">le
cui origini ci rimandano all'infanzia di Gesù, quando </span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">nel
V</span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">agelo
secondo Matteo i Magi si recano da re Erode il Grande per chiedergli
dove trovare il "Re dei Giudei"; i Sacerdoti, consultate le
Sacre Scritture, indicano ai Magi la città di Betlemme. Erode,
timoroso che il bambino possa minacciare il suo trono, tenta di
ucciderlo, ordinando la morte di tutti i bambini sotto i due anni. Ma
dopo la visita dei Magi un angelo appare in sogno a Giuseppe,
avvertendolo dell' imminente pericolo, dicendogli di prendere madre e
figlio e recarsi in Egitto, cosicché Gesù poté scampare alla
strage degli innocenti. Dopo la morte di Erode, l'angelo appare
nuovamente in sogno a Giuseppe per dirgli che possono rientrare nella
loro terra: Giuseppe, però, viene a sapere che in Giudea regna Erode
Achelano, figlio di Erode, e temendo nuovamente per il bambino,
invece di tornare in Giudea, Giuseppe si reca in Galilea con la sua
Famiglia, fino a raggiungere la città di Nazaret. L'evangelista
Matteo, in questo passo del Vangelo non specifica la durata dell'
esilio in Egitto, ma solo l'epoca della sua conclusione, avvenuta
appunto dopo la morte di Erode, che è avvenuta nel 4 a.C. Ritenendo
quindi che l'anno di nascita di Gesù sia compreso tra l'8 e il 4
a.C. con una maggiore preferenza per il 7 </span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">o
</span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">6
a.C., alcuni biblisti hanno potuto ipotizzare che la durata più
probabile della permanenza in Egitto della Sacra Famiglia sia stata
compresa fra i due e tre anni e mezzo. Stando a quando tramandato da
altre fonti che differidcono dal Vangelo di Matteo, sembrerebbe che
durante la fuga in Egitto San Giuseppe dovette vendere frittelle per
poter mantenere la sua </span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">F</span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">amiglia
in terra straniera e proprio per questo motivo gli venne conferito il
cordiale appellativo di “ </span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">Giuseppe
</span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span lang="zxx"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">frittellaro”.
Da questo motivo, in tutta Italia, le zeppole sono il tipico dolce
per celebrare la festa del papà, ed in particolar modo la figura di
San Giuseppe. Oggi ogni città, provincia o regione ha ovviamente la
propria variante delle zeppole ma l’elemento fondamentale che
accomuna e contraddistingue questi dolci è che devono essere fritti
in abbondante</span></span></span></span></span></span></span><span style="font-variant: normal;"><span style="text-decoration: none;"><span style="letter-spacing: normal;"><span style="font-style: normal;"><span style="font-weight: normal;"><span style="background: transparent;">
olio, proprio come tradizione vuole.</span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="color: #660000;"><span style="font-family: inherit;"><span style="color: #660000; font-family: inherit; font-size: x-large;"><b>Ingredienti per le zeppole:</b></span></span></span></div>
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<div style="-webkit-text-stroke-width: 0px; background: none; border-image: none; border: 0px rgb(43, 43, 43); font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 24px; orphans: 2; outline: 0px; padding: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-shadow: none; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;">
<span style="color: #660000;"><span style="font-family: inherit;"><span style="color: #660000; font-family: inherit; font-size: x-large;">250 ml. di Acqua,<br style="background: none; text-shadow: none;" />150 grammi di Farina Tipo “0”,<br style="background: none; text-shadow: none;" />3 Uova, 70 grammi di Burro,<br style="background: none; text-shadow: none;" />40 grammi di Zucchero di canna,<br style="background: none; text-shadow: none;" />scorza grattugiata di un limone.</span></span></span></div>
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<h4 style="-webkit-text-stroke-width: 0px; background: none; border-image: none; border: 0px rgb(43, 43, 43); clear: both; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; line-height: 24px; margin: 36px 0px 12px; orphans: 2; outline: 0px; padding: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-shadow: none; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;">
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<span style="color: #660000; font-family: inherit; font-size: x-large;">Ingredienti per la crema pasticcera:</span></span></span></h4>
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<span style="color: #660000;"><span style="font-family: inherit;"><span style="color: #660000; font-family: inherit; font-size: x-large;">30 grammi di Farina,<br style="background: none; text-shadow: none;" />250 ml. di Latte fresco,<br style="background: none; text-shadow: none;" />scorza grattugiata di un limone,<br style="background: none; text-shadow: none;" />3 Tuorli d’Uovo,<br style="background: none; text-shadow: none;" />Una bustina di vanillina,<br style="background: none; text-shadow: none;" />60 grammi di Zucchero.</span></span></span></div>
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<h4 style="-webkit-text-stroke-width: 0px; background: none; border-image: none; border: 0px rgb(43, 43, 43); clear: both; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; line-height: 24px; margin: 36px 0px 12px; orphans: 2; outline: 0px; padding: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-shadow: none; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">Per guarnire:</span></h4>
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<span style="color: #660000; font-family: inherit; font-size: x-large;">Amarene (2 o 3 per ogni zeppola), <br style="background: none; text-shadow: none;" />Zucchero a velo quanto basta,</span></div>
<h4 style="-webkit-text-stroke-width: 0px; background: none; border-image: none; border: 0px rgb(43, 43, 43); clear: both; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; line-height: 24px; margin: 36px 0px 12px; orphans: 2; outline: 0px; padding: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-shadow: none; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;">
<span style="color: #660000; font-family: inherit; font-size: x-large;">Preparazione delle zeppole:</span></h4>
</span></span><br />
<div style="-webkit-text-stroke-width: 0px; background: none; border-image: none; border: 0px rgb(43, 43, 43); font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 24px; orphans: 2; outline: 0px; padding: 0px; text-align: center; text-decoration: none; text-indent: 0px; text-shadow: none; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;">
<span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;">Per preparare la crema pasticcera utilizzate un pentolino in cui verserete il latte che farete scaldare a fiamma dolce; poi, in una terrina amalgamate le uova con lo zucchero, la vanillina e la farina, amalgamando delicatamente il composto, fino ad ottenere un impasto omogeneo. Aggiungerete il latte caldo, continuando a mescolare delicatamente, fino a che la crema pasticcera sarà densa e priva di grumi. Terminata la cottura, versate il composto in un contenitore di coccio dove lascerete raffreddare la crema.</span> <span style="color: #660000; font-family: inherit;">Ora preparate l’impasto delle zeppole versando l’acqua in un pentolino dal fondo spesso; aggiungendo il sale, il burro a pezzetti fino a portalo lentamente ad ebollizione. Non appena il burro sarà sciolto e l’acqua bollirà, togliete il pentolino dal fuoco e versate al suo interno la farina tutta in una volta; mescolate bene con un mestolo di legno fino ad amalgamare gli ingredienti. Otterrete un impasto compatto ed omogeneo; poi, mettete di nuovo il pentolino sul fuoco basso e girate il composto fino a quando vedrete formarsi una patina bianca sul fondo. A questo punto spegnete il fuoco, aggiungete lo zucchero; mescolate bene per amalgamare l’impasto e versatelo in una ciotola, dove lo lascerete intiepidire. </span><span style="color: #660000; font-family: inherit;">Una volta raggiunta le temperatura ideale, unite al composto la scorza del limone grattugiata e le uova, una alla volta, aggiungendo la seguente solo quando la precedente sarà stata completamente assorbita. Oltre che con un mestolo di legno, potete compiere questa operazione servendovi delle fruste di uno sbattitore elettrico. Ritagliate dei quadrati di carta forno che abbiano i lati di 8 cm; ponete il composto in una tasca da pasticcere munita di bocchetta a stella. Formate sopra ogni quadrato un dischetto di pasta del diametro di 5 cm che formerete con un movimento a spirale. Sul bordo esterno di ogni dischetto sovrapponete un anello di pasta. </span></span></span><span style="color: #660000; font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: x-large;">In un tegame dal bordo alto, ponete dell’olio per friggere che porterete alla temperatura di circa 170° C; l’olio non deve essere bollente, deve friggere dolcemente permettendovi di rigirare le zeppole più volte perché si possano gonfiare uniformemente. Quando l'olio sarà caldo a temperatura, immergete 2 - 3 zeppole ancora attaccate ai quadrati di carta forno sulle quali sono appoggiate; la carta si staccherà da sola dopo qualche secondo e potrete quindi toglierla dall' olio servendovi di una pinza da cucina. Rigirate le zeppole più volte nell' olio caldo, fino alla completa doratura , quindi scolatele con una schiumarola per poi adagiarle su fogli di carta paglia, in modo da eliminare l'eventuale residuo di olio. Quando avrete fritto e scolato tutte le zeppole, mettete la crema pasticcera in un sac a poche e farcite con la crema il centro di ogni frittola, infine decorate la crema pasticcera con le amarene e guarnite il tutto con una generosa spolverata di zucchero a velo.</span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="color: #660000; font-family: inherit;"><b>Questa ricetta è stata presentata utilizzando: </b>ceramiche rigorosamente umbre "<strong style="background: none; border-image: none; border: 0px rgb(43, 43, 43); font-style: normal; font-weight: 700; margin: 0px; outline: 0px; padding: 0px; text-shadow: none; vertical-align: baseline;"><a href="http://www.wald.it/" target="_blank">Wald Domus Vivendi</a>"</strong> – Vassoio Collezione “Felice Nostalgia”.</span></span></span></span><br />
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<span style="font-size: x-large;"><span style="color: #660000;"><a href="https://www.facebook.com/assisinostra/posts/1054591491395589?__xts__%5B0%5D=68.ARD6Q_NLxBFk1Pnpb-R-7CtLsb6FxzdNo0fmp3KLzb21OZIk4uFJFZOM6MKtlaXWYYnjTmpvAgJ_mFFiimEQ3ZHc6-IZ2U-xMYoGMykcbJYw7ZVfPiaB1f2L7RhWM5HYdVL-cP5g8Q2peBSr68yD8kBZnCE2aKA77sOkw0414TKTnFKXhkI_CrDld2VqmdkCNPnFzWKKxU9N3cH9RCucldRRy2cYnCHGrrl_4HZs_dKGZAwLzRiuEPjukpzcBXLu6y1WxPyizXwpKq_UvPm1emGEi2b0KXeZKe7-SC6MEyYF42Ky-JFNUchp3AEKGVXVs3xZIsoU0NV2dfIrkEAhJ-bHSw&__tn__=K-R" target="_blank">- Assisi Nostra, Marzo 2019</a></span></span></div>
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<a href="http://www.montesubasio.it/zeppole-san-giuseppe/" target="_blank"><span style="font-size: x-large;">- Parco del Monte Subasio Assisi, Marzo 2019</span></a></div>
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..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.com4tag:blogger.com,1999:blog-1910181555491284776.post-85500274061109048642019-03-02T17:15:00.000+01:002019-05-05T14:35:00.417+02:00I Ravioli di Carciofi all' Assisiate.<div align="center" class="MsoNormal" style="text-align: center;">
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<span style="font-size: x-large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_Mib1h08bvAxSEuSWBeKVRQfDiwCECTQ12QhuIPg6pa9xgW6nail9_lRcdIQJlSsClhPbxQSKfMQ_be_2d0zqva8Mg8EWo322tu0YpljH67ECl6CoeZ8ijmOh_s9U9PUtkSd4fAyhl_Q/s1600/DSCF8471+-+Copia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_Mib1h08bvAxSEuSWBeKVRQfDiwCECTQ12QhuIPg6pa9xgW6nail9_lRcdIQJlSsClhPbxQSKfMQ_be_2d0zqva8Mg8EWo322tu0YpljH67ECl6CoeZ8ijmOh_s9U9PUtkSd4fAyhl_Q/s1600/DSCF8471+-+Copia.JPG" width="640" /></a></b></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: x-large;"><b><span style="line-height: 115%;">I
Ravioli di Carciofi all’Assisana.</span></b></span></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #660000; font-size: x-large;">Carissimi Amici ed affezionati Lettori ben ritrovati. Per questo nuovo appuntamento enogastronomico ho il piacere di proporvi una ricetta tipica della tradizione di assisiana. Infatti le originari questa antica preparazione ci rimandano al periodo di transizione che dall' incentivi accompagnarla primavera, momento di rinascita per eccellenza, in cui vale la pena portare sulla tavola pietanze realizzate con materie prime leggere e proprio per questo particolarmente idonee a donarci il giusto apporto nutrizionale, che i cambio di stagione richiede.</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="color: #660000; font-size: x-large;">Ed ora vediamo come realizzare questa gustosa ricetta, che volendo, proprio per le sue peculiarità ed ingredienti potrà anche essere considerata come "piatto unico".</span></div>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: large;">
</span></span></span><br />
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="color: #660000; font-family: inherit;"><span style="font-family: inherit; font-size: x-large; line-height: 115%;">Ingredienti:</span></b></div>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-family: inherit; font-size: medium;">
</span></span></span><br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: medium;"><b><span style="font-family: inherit; font-size: x-large; line-height: 115%;">Per
la Pasta Sfoglia:</span></b></span></span></span></div>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-family: inherit; font-size: medium;">
</span></span></span><br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: medium;"><span style="font-family: inherit; font-size: x-large; line-height: 115%;">400
gr. di fior di farina “0”,</span></span></span></span></div>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-family: inherit; font-size: medium;">
</span></span></span><br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: medium;"><span style="font-family: inherit; font-size: x-large; line-height: 115%;">4
Uova Intere.</span></span></span></span></div>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-family: inherit; font-size: medium;">
</span></span></span><br />
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="color: #660000; font-family: inherit;"><span style="font-family: inherit; font-size: x-large; line-height: 115%;">Per
il Ripieno:</span></b></div>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-family: inherit; font-size: medium;">
</span></span></span><br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: medium;"><span style="font-family: inherit; font-size: x-large; line-height: 115%;">6
Carciofi Grandi,</span></span></span></span></div>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-family: inherit; font-size: medium;">
</span></span></span><br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: medium;"><span style="font-family: inherit; font-size: x-large; line-height: 115%;"> 200 gr. di Ricotta di pecora, </span></span></span></span></div>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-family: inherit; font-size: medium;">
</span></span></span><br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: medium;"><span style="font-family: inherit; font-size: x-large; line-height: 115%;">50
gr. di Pecorino di Norcia grattugiato,</span></span></span></span></div>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-family: inherit; font-size: medium;">
</span></span></span><br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: medium;"><span style="font-family: inherit; font-size: x-large; line-height: 115%;">1
Spicchio d’Aglio,</span></span></span></span></div>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-family: inherit; font-size: medium;">
</span></span></span><br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: medium;"><span style="font-family: inherit; font-size: x-large; line-height: 115%;">Qualche
Foglia di Prezzemolo,</span></span></span></span></div>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-family: inherit; font-size: medium;">
</span></span></span><br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: medium;"><span style="font-family: inherit; font-size: x-large; line-height: 115%;">Qualche
foglia di Menta,</span></span></span></span></div>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-family: inherit; font-size: medium;">
</span></span></span><br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: medium;"><span style="font-family: inherit; font-size: x-large; line-height: 115%;">Pinoli
Q.B.</span></span></span></span></div>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-family: inherit; font-size: medium;">
</span></span></span><br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: medium;"><span style="font-family: inherit; font-size: x-large; line-height: 115%;">Olio
E.V.O. Q.B.</span></span></span></span></div>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-family: inherit; font-size: medium;">
</span></span></span><br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: medium;"><span style="font-family: inherit; font-size: x-large; line-height: 115%;">Sale
e Pepe Q.B. </span></span></span></span></div>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-family: inherit; font-size: medium;">
</span></span></span><br />
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="color: #660000; font-family: inherit;"><span style="font-family: inherit; font-size: x-large; line-height: 115%;">Procedimento:</span></b></div>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-family: inherit; font-size: medium;">
</span></span></span><br />
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<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: medium;"><span style="font-family: inherit; font-size: x-large; line-height: 115%;">Iniziate
a mondare i carciofi eliminando il gambo, le spine e le foglie più esterne, poi
tagliateli a metà ed eliminate la parte interna, tagliateli a spicchi sottili e
immergeteli in acqua acidulata con succo di limone. In una casseruola di coccio
scaldate l'olio dove farete rosolare l’aglio per qualche minuto, sgocciolate ed
asciugate bene i carciofi e fateli cuocere a fuoco basso per circa 30 minuti.
Trascorso il tempo di cottura spezzettate le foglie di prezzemolo e menta ed
aggiungetele ai carciofi, che dovranno risultare piuttosto morbidi, quindi passateli
al mixer e mettete da parte la giusta quantità di crema che vi servirà per
condire i ravioli. Trasferite ora il resto del composto in una terrina,
aggiungete la ricotta, un uovo più un tuorlo, il pecorino, il sale ed il pepe
ed amalgamate tutti gli ingredienti, fino ad ottenere un impasto omogeneo. Per
la pasta setacciate la farina a fontana sulla spianatoia, aggiungete le uova e
lavorate l’impasto, se necessario aggiungete poca acqua tiepida, fino a
ottenere un impasto sodo e liscio, che lascerete riposare 20 minuti. Trascorso
il tempo di riposo, riprendete la pasta e stendetela fino ad avere due sfoglie
piuttosto sottili, auitandovi con un cucchiaino, distribuite piccole quantità di
ripieno, coprite con l’altra sfoglia e con la rotella ondulata ricavate i
ravioli, fino ad esaurimento. Infine fate cuocere i ravioli in abbondante acqua
salata per circa 10 minuti, scolateli e conditeli con abbondante salsa ai
carciofi ed una bella spolverata di pecorino di Norcia. Per gustare al meglio
questo piatto, vi consiglio di creare il giusto abbinamento con un buon vino
bianco, come ad esempio il delicato Grechetto di Assisi D.O.C. </span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: medium;"><span style="font-family: inherit; line-height: 115%;"><br /></span></span></span></span>
<span style="font-family: inherit;"><span style="color: #660000;"><span style="font-size: medium;"><span style="font-family: inherit; line-height: 115%;">Questa Ricetta è stata presentata utilizzando: Ceramiche mod. "Assisi" realizzate e dipinte a mano da Bottega Storica </span></span></span></span><a href="http://www.lacantinadiguidone.it/" style="font-family: inherit; text-align: left;" target="_blank">"La Cantina di Guidone"</a> <span style="color: #660000; font-size: medium;">sita in Via Fontebella ad Assisi.</span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-size: x-large;"><br /><span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><b><span style="color: #660000;"><span style="color: #660000;">Questa ricetta è stata pubblicata anche su:</span></span></b></span></span></span></span></span></span><br />
<span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><span style="color: #660000; font-size: x-large;">- San Francesco Patrono d'Italia, N°3/ Marzo 2015</span></span></span></span><br />
<span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><span style="color: #660000; font-size: x-large; margin-left: 1em; margin-right: 1em;"><a href="http://1.bp.blogspot.com/-0ZrzH3zIHW8/T_vu_BW-VvI/AAAAAAAADEM/DB8zD0CPZGw/s1600/copertinamarzosacroconvento+-+Copia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="56" src="https://1.bp.blogspot.com/-0ZrzH3zIHW8/T_vu_BW-VvI/AAAAAAAADEM/DB8zD0CPZGw/s200/copertinamarzosacroconvento+-+Copia.jpg" width="200" /></a></span></span></span></span><br />
<span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><span style="color: #660000;"></span></span></span></span><span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><span style="color: #660000; font-size: x-large;">- Vivere Assisi, Marzo 2015</span></span></span></span><br />
<span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><span style="color: #660000; font-size: x-large; margin-left: 1em; margin-right: 1em;"><a href="http://4.bp.blogspot.com/-2tZ5a24Bazg/T_vr7ATTJtI/AAAAAAAADEE/YifPOCJrNJ8/s1600/logo_30.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="53" src="https://4.bp.blogspot.com/-2tZ5a24Bazg/T_vr7ATTJtI/AAAAAAAADEE/YifPOCJrNJ8/s200/logo_30.png" width="200" /></a></span></span></span></span><br />
<span style="font-size: x-large;"><span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><br /></span></span></span>
<span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;">- Assisi Nostra, Aprile 2019</span></span></span></span><br />
<span style="font-size: x-large;"><span style="line-height: 115%;"><span style="color: #660000;"><span style="color: #660000;"><br /></span></span></span>
<span style="color: #660000;">- Parco del Monte Subasio - Assisi, Aprile 2019</span></span></div>
<span style="font-size: x-large;"></span><br />
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<br /></div>
..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.com0tag:blogger.com,1999:blog-1910181555491284776.post-19177813102072747502019-02-22T23:54:00.000+01:002019-05-05T14:33:37.284+02:00Il Carnevale di Perugia tra Ottocento e Novecento e le Bartocciate Dolci.<div align="center" style="font-style: normal; font-variant: normal; letter-spacing: normal; line-height: 100%; margin-bottom: 0.5cm; text-decoration: none;">
<div class="separator" style="clear: both; font-weight: normal; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhETzTxxb1ceAmP_b1F1NsV8EdFnJenn_EUmuQ8Y6P2K7ZOkWZMxjr6uhgFGsrHjN3AKw6Rs9JCWE4eTA_8dpXB4GcG31fzR7kClkLQWkBttrsVEkI80K07gOckY91LzSKTpCaNGYRL2Ml5/s1600/bartoccio-maschera-perugina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="319" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhETzTxxb1ceAmP_b1F1NsV8EdFnJenn_EUmuQ8Y6P2K7ZOkWZMxjr6uhgFGsrHjN3AKw6Rs9JCWE4eTA_8dpXB4GcG31fzR7kClkLQWkBttrsVEkI80K07gOckY91LzSKTpCaNGYRL2Ml5/s640/bartoccio-maschera-perugina.jpg" width="424" /></a></div>
<div style="font-weight: normal;">
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><b><br /></b></span></span></span></span></span></span></span></span></span></span></span></div>
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;">Carissimi Amici ed affezionati Lettori, per questo nuovo appuntamento enogastronomico all' insegna del periodo del Carnevale ho il piacere di proporvi un' affascinante storia, le cui origini e peculiarità sono strettamente legate alle più antiche tradizioni carnascialesche della Città di Perugia.</span></span></span></span></span></span></span></span></span></span></span><br />
<div style="font-weight: normal;">
<br /></div>
<div style="font-weight: normal;">
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><b>Chi
è il Bartoccio di Pian del Tevere e cosa sono le
Bartocciate Dolci di Perugia.</b></span></span></span></span></span></span></span></span></span></span></span></div>
</div>
<div align="center" style="font-variant: normal; letter-spacing: normal; line-height: 100%; margin-bottom: 0.5cm;">
<div align="center" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 16px; margin-bottom: 0px; orphans: 2; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; font-family: inherit;">La
maschera tipica del Carnevale umbro è il Bartoccio, il contadino
perugino sagace, gioviale e saggio che abita nella zona di Pian del
Tevere e che a partire dal 1600 compare ufficialmente nella
tradizione letteraria locale. Le vivaci vicende familiari di cui il
Bartoccio è protagonista insieme alla moglie Rosa, la figlia Suntina
ed il compare di ventura Mencarone si intrecciano con la storia della
città di Perugia ed è così che nascono le “Bartocciate”
composizioni dialettali scritte su libelli anonimi di contenuto
sociale. Il Bartoccio durante il carnevale cantava i fatti di cronaca
locale e per l’occasione lanciava messaggi satirici alla classe
politica perugina dell’epoca. </span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; font-family: inherit;">Con il passare degli anni la maschera
di Perugia è divenuta sempre più famosa, soprattutto per il
suggestivo ricordo dei personaggi popolari e per la memoria delle
antiche tradizioni, tanto da diventare uno degli emblemi laici della Città. </span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; font-family: inherit;">Nei secoli successivi si è persa l’usanza di divulgare i cartigli
satirici che sono stati sostituiti dalla più tipica tradizione
carnascialesca, quella di preparare le “Bartocciate Dolci di Perugia”,
gustose frittole dall'aspetto grezzo, ma contraddistinte dalla fragranza intensa e particolare, conferita grazie alla peculiarità del vino marsala sapientemente abbinato a pinoli ed uvetta, caratteristiche apparentemente discordanti tra di loro, che però, se ben unite sanno abilmente creare</span></span></span></span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; font-family: inherit;"> un "unicum" proprio come il personaggio da cui questa ricetta trae </span></span></span></span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; font-family: inherit;">nome ed ispirazione. </span></span></span></span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; font-family: inherit;">Ad oggi poi,</span></span></span></span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; font-family: inherit;"> le gesta del Bartoccio si possono riscopr</span></span></span></span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; font-family: inherit;">ire grazie a manifestazioni
ed associazioni culturali locali, nate appositamente per non far
dimenticare questa importante identità cittadina.</span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; font-family: inherit;"><br /></span></span></span></span></span></span></span></span>
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; font-family: inherit;"><br /></span></span></span></span></span></span></span></span>
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; font-family: inherit;"><b>Ed ora riscopriamo insieme la vera storia e la ricetta originale </b></span></span></span></span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; font-family: inherit;"><b>delle </b></span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; font-family: inherit;"><b>Bartocciate Dolci di Peru</b></span></span></span></span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; font-family: inherit;"><b>gia.</b></span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; font-family: inherit;"><br /></span></span></span></span></span></span></span></span>
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; font-family: inherit;">Un giorno di qualche anno fa, mentre ero intenta a rileggere alcuni interessantissimi ricettari antichi, appartenenti alla consolidata tradizione enogastronomica della mia Famiglia, mi sono imbattuta in una curiosa preparazione acquisita e proprio per questo </span></span></span></span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; font-family: inherit;">al quanto inconsueta e particolare al contempo stesso, sia per le sue origini, che per le sue autentiche vicissitudini storiche. </span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; font-family: inherit;">Per riscoprire al meglio la nascita e l'annessa ricetta autentica delle Bartocciate Dolci, spesso e volentieri sconosciuta anche agli stessi perugini, abbiamo bisogno di ripercorrere quanto accaduto in passato e per farlo dobbiamo recarci nell</span></span></span></span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; font-family: inherit;">'</span></span></span></span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; font-family: inherit;">Antica Perusia </span></span></span></span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; font-family: inherit;">Ottocentesca, dove attraversando in carrozza le antiche e strette vie della Città, finalmente potremmo raggiungere il suo centro storico, fino ad arrivare dinnanzi all' antico Palazzo Ajò, ubicato tra Corso Vannucci ed angolo Via Fani, dove fino al Secolo scorso abitava la Famiglia Ajò, particolare ed importante esponente dell' alta e colta borghesia ebraica residente in Perugia. </span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; font-family: inherit;">Da questo prestigioso casato, verso l'inizio del Novecento nascerà Regina Ajò, la quale poi, andrà in sposa all' imprenditore Giorgio Memmi, dirigente della compagnia petrolifera Mobil Oil Italia. A seguito del successivo trasferimento della Sede Mobil Oil Italia su Genova, solo allora la ricetta lascia la sua Città di origine, Perugia, per trasferirsi a Genova, città che accoglie i coniugi Giorgio Memmi e Regina Ajò, la quale porterà con la sua storia, tra i suoi effetti personali anche gli appunti di cucina, tra cui era presente anche quella particolare ricetta, nata per rendere omaggio alla Maschera principale del Carnevale di Perugia, anch'essa riscoperta e tornata agli onori tra l' Ottocento ed il Novecento. </span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; font-family: inherit;"><br /></span></span></span></span></span></span></span></span>
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto; font-family: inherit;"> </span></span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhVszZNX8dDXXRYEnbq0Qx4Y7-daYov2Kmg9aa6u0rUNSLVzRxrwqfqUryisxtq5Snvydow7yoW0Wc7Jgimx386xjTmeW_FLFxMSQi7hEOryngoawRUKkLqkgAOmQZNXg5U4RVJD7DCC7/s1600/Primi-900-Perugia-Palazzo-Ajo-Balcone-Carrozze-Cavallo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="257" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhVszZNX8dDXXRYEnbq0Qx4Y7-daYov2Kmg9aa6u0rUNSLVzRxrwqfqUryisxtq5Snvydow7yoW0Wc7Jgimx386xjTmeW_FLFxMSQi7hEOryngoawRUKkLqkgAOmQZNXg5U4RVJD7DCC7/s640/Primi-900-Perugia-Palazzo-Ajo-Balcone-Carrozze-Cavallo.jpg" width="408" /></a></div>
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<span style="font-size: x-large;"><span style="background-color: transparent; color: #660000; display: inline; float: none; font-family: inherit; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Sopra una veduta di Palazzo Ajò in Perugia,</span><span style="background-color: transparent; color: #660000; display: inline; float: none; font-family: inherit; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> risalente ai primi anni del Novecento.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPppzI5fZsbLJc7ctOm9I2IYlV5EjpjARfitwLcAktWry2KienZeZTSnJLvnsR2GtdpBahcfBP3q3Le8s5K3Fvs2Dri8u9xT8yoppq0nQKGirYiC3HjJIr9XtuJ0aRZWySNyjQ-rg0iqWs/s1600/DSCF5736+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1431" data-original-width="1600" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPppzI5fZsbLJc7ctOm9I2IYlV5EjpjARfitwLcAktWry2KienZeZTSnJLvnsR2GtdpBahcfBP3q3Le8s5K3Fvs2Dri8u9xT8yoppq0nQKGirYiC3HjJIr9XtuJ0aRZWySNyjQ-rg0iqWs/s640/DSCF5736+%25282%2529.JPG" width="640" /></a></div>
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto;"><span style="font-size: small;"></span><span style="font-family: inherit;"></span><br /></span></span></span></span></span></span></span></span>
<span style="font-size: x-large;"><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"> </span></span></span></span></span></span></span></span></span></span><span style="font-size: large;"><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"> </span></span></span></span></span></span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="background-color: transparent; color: #660000; display: inline; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Sopra le Bartocciate Dolci di Perugia,</span><span style="background-color: transparent; color: #660000; display: inline; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> che ho realizzato seguendo, scupolosamente la ricetta originale ed olografa ricevuta in dono alla mia Famiglia direttamente dalla Signora Regina Ajò.</span></span></span></span></span></span></span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #660000;"><span style="font-family: inherit; font-size: large;"><span style="background-attachment: scroll; background-color: transparent; background-image: none; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="background-color: transparent; color: #660000; display: inline; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #660000; font-family: inherit;"><b><span style="font-size: large;"></span><br /></b></span></span></span></span></span></span></span></span></span></span></span>
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;"><b>A seguire la ricetta autentica per preparare queste deliziose </b></span></span></span></span></span></span><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;"><b>frittole.</b></span></span></span></span></span></span></span></span></span></span></span></div>
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<div align="center" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 16px; margin-bottom: 0px; orphans: 2; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;">
<span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;"><b><br /></b></span></span></span></span></span></span>
<span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;"><b>Ingredienti </b></span></span></span></span></span></span><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;"><b>per 4 Persone:</b></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;"><b><br /></b></span></span></span></span></span></span></span></span></span></span></span>
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;">250 gr. di Farina semi integrale,</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;">Una Cartina di lievito per dolci,</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;">80 gr. di Zucchero di canna,</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;">2 Uova fresche,</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;">6 Cucchiai di Latte,</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;">6 Cucchiai di Vino Marsala Florio,</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;">50 gr. di Pinoli,</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;">50 gr. di Uvetta Sultanina,</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;">un pizzico di sale,</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;">Q.B. di Olio per friggere.</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;"><br /></span></span></span></span></span></span></span></span></span></span></span></div>
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<div align="center" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 16px; margin-bottom: 0px; orphans: 2; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;"><b>Ingredienti per la decorazione:</b></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;"> 100 gr. di Zucchero semolato,</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;">Q.B. di Zuccherini di Mompariglia colorata.</span></span></span></span></span></span></span></span></span></span></span></div>
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<div align="center" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 16px; margin-bottom: 0px; orphans: 2; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-family: inherit;"></span><br /></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;">
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<div align="center" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 16px; margin-bottom: 0px; orphans: 2; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;"><b>Procedimento:</b></span></span></span></span></span></span></span></span></span></span></span></div>
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<div align="center" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 16px; margin-bottom: 0px; orphans: 2; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;">Mettete l'uvetta in abbondante acqua tiepida e lasciate in ammollo per 20 minuti circa, trascorso poi il tempo, scolate l'uvetta ed asciugatela, poi versatela in una terrina ed aggiungete la farina, lo zucchero di canna, il sale, le uova, il latte, il marsala ed i pinoli, ora amalgamate delicatamente tutti gli ingredienti, fino ad ottenere un composto cremoso dalla giusta densità. </span></span></span></span></span></span></span></span></span></span></span></div>
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<div align="center" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 16px; margin-bottom: 0px; orphans: 2; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;">Poi con l'aiuto di due cucchiai prelevate la giusta quantità d'impasto che friggerete in un tegame dai bordi alti a cui avrete aggiunto abbondante olio, quando le Bartocciate saranno ariose e la loro superficie risulterà ben dorata, sarà il momento di scolarle con la schiumarola ed adagiarle su carta paglia, in modo da eliminare l' ulteriore eccesso di olio.O</span></span></span></span></span></span></span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;">ra sistemate le Bartocciate all' interno di un piatto cupo e ricopritele di abbondante zucchero semolato, poi se volete potete completate la decorazione delle Bartocciate dolci con abbondanti zuccherini di mompariglia colorata, che con i suoi variopinti toni accesi, ricorderà ulterior</span></span></span></span></span></span><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000; font-family: inherit;">mente la vivace allegoria del Carnevale Perugino.</span></span></span></span></span></span></span></span></span></span></span></div>
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<div align="center" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 16px; margin-bottom: 0px; orphans: 2; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #660000; font-size: small;"> </span></span></span></span></span></span><span style="font-family: inherit;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">Infine disponete al meglio </span></span></span></span></span></span><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">le Bartocciate Dolci sul vassoio da portata, e </span></span></span></span></span></span></span><span style="font-family: inherit;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">nel pieno rispetto di questa specifica ed alquanto particolare tradizione territoriale d'altri tempi, servite le Bartocciate Dolci, abbinando loro l'ottimo Vino Marsala Florio Dolce, immancabile tra i liquori che le Famiglie Borghesi dell' Italia del Novecento sovente offrivano ai loro ospiti.</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><br /></span></span></span></span></span></span></span></span></span></span></span></span>
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><br /></span></span></span></span></span></span></span></span></span></span></span></span>
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><b>Il Quid Pluris:</b></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;">La mia riscoperta riguardo la storia di questa antica ricetta ci fa tornare indietro nel tempo, per poi fare un grande passo avanti nella rivalutazione della tradizione che meglio identifica la cultura enogastronomica della Città di Perugia e del suo Carnevale.</span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOY7rIIcfmvHoIhM-J0RnKpuWs2CI5IwxrAI1kXT7_oY0jQtOlAe2MMAUG9wUqxC83XAaOSPohIJGRl2PahUzB-jiGjh0QFxoIO7T2edPckY_peC08gnkFrzeY_XyYVR9Hg6ofWM-2gn3_/s1600/giornate%25252014%252520dolci%252520bart.%2525202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOY7rIIcfmvHoIhM-J0RnKpuWs2CI5IwxrAI1kXT7_oY0jQtOlAe2MMAUG9wUqxC83XAaOSPohIJGRl2PahUzB-jiGjh0QFxoIO7T2edPckY_peC08gnkFrzeY_XyYVR9Hg6ofWM-2gn3_/s640/giornate%25252014%252520dolci%252520bart.%2525202.jpg" width="640" /></a><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><br /></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;">Pe</span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;">r questo, in qualità di studiosa ed esperta di enogastronomia storica umbra, </span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;">il 24 Febbraio del 2014, in collaborazione con "La Società del Bartoccio", durante l'</span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;">evento dedicato ed appositamente </span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;">inserito n</span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;">el ricco programma de "Le Giornate de</span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;">l Bartoccio 2014", svoltosi presso</span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"> la </span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;">Sala San Anna, in Viale Roma a </span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;">Peru</span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;">gia, insieme a Francesca Silvestri, Presidente dell' Accademia Italiana di Gastronomia Storica, </span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;">ho avuto modo di fa</span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;">r conoscere alla cittadinanza che ha preso parte alla presentazione, delle suggestive vicende legate a q</span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;">u</span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;">esta deliziosa ricetta, dove per l'occasione sono intervenute anche Rita Boini, affermata giornalista ed autrice di fortunati testi di cucina umbra e la cuoca Silvana Favetti Andreani, la quale ha preparato in loco la degustazione che ha seguito il convegno in essere, dando così modo ai presenti di apprezzare ulteriormente la </span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;">degustazione delle Dolci Bartocciate di Perugia.</span></span></span></span></span><br />
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<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><b>Questa Ricetta è già stata pubblicata su:</b></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><b><br /></b></span></span></span></span></span></span></span>
<span style="font-family: inherit;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><a href="https://www.blogger.com/goog_513923865"><span id="goog_513923866"></span>- San Francesco Patrono d'Italia Febbraio 2013;</a></span></span></span></span></span></span></span><span style="font-family: inherit;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><br /></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><a href="http://www.vivereassisi.it/index.php?page=articolo&articolo_id=391169">- Vivere Assisi Febbraio 2013;</a></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><a href="http://www.latramontanaperugia.it/articolo.asp?id=5366">- La Tramontana Perugia Febbraio 2014;</a></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<b style="color: #660000; font-family: inherit;">Ed attualmente riproposta anche su:</b></div>
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<span style="font-family: inherit;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">- <a href="https://www.facebook.com/assisinostra/">Assisi Nostra</a>;</span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><br /></span></span></span></span></span></span></span></span></span></span></span></span><span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">- <a href="https://www.facebook.com/montesubasioassisi/">Parco del Monte Subasio Assisi</a>;</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><br /></span></span></span></span></span></span></span></span></span></span></span></span>
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;">- <a href="http://www.montesubasio.it/">Parco del Monte Subasio</a>. </span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="font-family: inherit;"><span style="color: #440505;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: #660000;"><br /></span></span></span></span></span></span></span></span></span></span></span></span></div>
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..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.com0tag:blogger.com,1999:blog-1910181555491284776.post-35361023794475232472019-01-04T20:14:00.000+01:002019-01-30T16:00:56.999+01:00L'Epifania in Umbria e le tradizioni del Medioevo.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcyJQho1QjC2ls1RvAT9etE4zqon6rQI9lpkAEbCkO7QytviN5tyIZYoDdDwEh4oZsODHwJE39IzMbpUtE4yBKTFn3D3J7p-YLauXuQ-LOSPoycO402i6cbSTPBpqauMXpnlGRBd7dah78/s1600/Calze+Epifania2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: x-large;"><img border="0" data-original-height="499" data-original-width="455" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcyJQho1QjC2ls1RvAT9etE4zqon6rQI9lpkAEbCkO7QytviN5tyIZYoDdDwEh4oZsODHwJE39IzMbpUtE4yBKTFn3D3J7p-YLauXuQ-LOSPoycO402i6cbSTPBpqauMXpnlGRBd7dah78/s640/Calze+Epifania2.jpg" width="580" /></span></a></div>
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<span style="color: #660000; font-family: inherit; font-size: x-large;"><b>L'EPIFANIA IN UMBRIA E LE TRADIZIONI DEL MEDIOEVO.</b></span></div>
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<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Carissimi Amici</span><span style="font-family: inherit; font-size: x-large;"> ed affezionati Lettori, ben ritrovati, per questo nuovo post d'inizio anno ho il piacere di portarvi alla riscoperta di un'antica tradizione, la cui origine si perde nella notte dei tempi, infatti a</span></span><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">ndremo a riscoprire riti ancestrali ed usanze ancora in uso, che riconducono alla storia dell' Epifania nel Territorio Umbro durante </span></span><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">l' epoca </span></span><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Medievale, che per antonomasia è un periodo ricco di racconti e vicende af</span></span><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">fascinanti. </span></span></div>
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<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">In questa occasione, presteremo quindi particolare attenzione al lasso di tempo compreso tra il 25 Dicembre ed il 6 Gennaio, una fase costituita da dodici notti, un periodo decisamente delicato per quanto riguarda il calendario rurale, in quanto questa è la fase che succede immediatamente alla semina dei campi, un intervallo quindi, carico di speranze ed aspettative per quanto concerne l'esito del prossimo raccolto, da cui nelle campagne e non dipenderà la vita ed il sostentamento di Persone ed animali, durante l'anno appena iniziato.</span></span></div>
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<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">Basandomi poi su quanto emerso dalle mie precedenti ricerche storico culturali, ho potuto avvalorare quanto periodicamente </span></span><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;">viene tramandato dai tempi antichi ad oggi nei bellissimi e suggestivi Borghi e Contade dell' Umbria, dove le Persone più anziane, grazie alla loro memoria ed al loro sapere, mi hanno confermato che, ancora oggi durante la ricorrenza dell' Epifania rivive l'antica tradizione Medievale di appendere fuori dalle finestre o in prossimità del vecchio camino, presente in ogni casa, la calza che la Befana al suo passaggio, potrà riempire con i suoi doni e con i prodotti che nostra Madre Terra soventemente ci offre.</span></span><br />
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibl4jnr3SBpNIIC00SKzU36i3evkEPF9qGNChUwBPqhZIoQ4a0MOhsfRoQysgGqrpfjHV5KCS8DzGhLo58k2XhfTBB7vH_I_1ehmhkyhSKYwy2ObbuomNJ5Cji43lhx17qeggYPh80yYMH/s1600/DSCF55455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="918" data-original-width="1600" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibl4jnr3SBpNIIC00SKzU36i3evkEPF9qGNChUwBPqhZIoQ4a0MOhsfRoQysgGqrpfjHV5KCS8DzGhLo58k2XhfTBB7vH_I_1ehmhkyhSKYwy2ObbuomNJ5Cji43lhx17qeggYPh80yYMH/s640/DSCF55455.jpg" width="640" /></a></div>
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<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="color: #660000; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-family: inherit; font-size: x-large; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In tal caso, come tradizione vuole, i più meritevoli potranno trovare al loro risveglio una gradita sorpresa composta da: mandarini, noci, qualche pezzetto di saporito formaggio, miele o cotognata, un sacchettino con cereali e legumi secchi ed un piccolo orcio d'olio.</span></span></span></span><br />
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="color: #660000; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-family: inherit; font-size: x-large; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br /></span></span></span></span>
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="color: #660000; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-family: inherit; font-size: x-large; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Mentre...</span></span></span></span><br />
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="color: #660000; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-family: inherit; font-size: x-large; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br /></span></span></span></span><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="color: #660000; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-family: inherit; font-size: x-large; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnSFvIOTMjk94C0XwvTu3MpUfBSZs9rRYH6xDYJkpAIPW4UDaosgByEV71jWSq4ofZF1jgTA_O8saBkbEFkUdSF5v4-5k-yB_iITOjNrTMzT9y0gqDYYbmpuWj34wgVcPWZAq7Iq5yq_De/s1600/DSCF55477.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="851" data-original-width="1600" height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnSFvIOTMjk94C0XwvTu3MpUfBSZs9rRYH6xDYJkpAIPW4UDaosgByEV71jWSq4ofZF1jgTA_O8saBkbEFkUdSF5v4-5k-yB_iITOjNrTMzT9y0gqDYYbmpuWj34wgVcPWZAq7Iq5yq_De/s640/DSCF55477.jpg" style="cursor: move;" width="640" /></a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></span></span></span></span><br />
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="color: #660000; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-family: inherit; font-size: x-large; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">...i meno virtuosi, al loro risveglio troveranno un mesto bottino, caratterizzato da: piccole cipolle, teste d'aglio, un uovo, qualche castagna o pannocchia e ovviamente l'immancabile carbone nero, eccezionalmente dolce, abbinato però a piccole fascine di rametti e pigne secche. </span></span></span></span><br />
<span style="color: #0b2000; font-family: inherit; font-size: x-large;"></span><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="color: #660000; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-family: inherit; font-size: x-large; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br /></span></span></span></span>
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="color: #660000; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-family: inherit; font-size: x-large; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In attesa di poter scoprire cosa ci riserverà per quest'anno la Befana, vi auguro un sereno e felice anno nuovo, caratterizzato da tanta salute.</span></span></span></span><br />
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="color: #660000; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-family: inherit; font-size: x-large; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br /></span></span></span></span><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="color: #660000; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-family: inherit; font-size: x-large; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> Ad maiora semper!</span></span></span></span><br />
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="color: #660000; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-family: inherit; font-size: x-large; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br /></span></span></span></span><span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="color: #660000; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-family: inherit; font-size: x-large; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Questo Contributo è stato pubblicato anche su:</span></span></span></span><br />
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="color: #660000; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-family: inherit; font-size: x-large; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">- <a href="https://www.facebook.com/assisinostra/">Assisi Nostra</a>;</span></span></span></span><br />
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="color: #660000; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-family: inherit; font-size: x-large; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">- <a href="http://m.facebbok.com/montesubasioassisi">Parco del Monte Subasio Assisi</a>;</span></span></span></span><br />
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="color: #660000; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-family: inherit; font-size: x-large; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">- <a href="http://www.montesubasio.it/">Parco del Monte Subasio</a>.</span></span></span></span><br />
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..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.com0tag:blogger.com,1999:blog-1910181555491284776.post-82909186096893842932018-10-04T07:30:00.000+02:002019-02-20T22:10:41.685+01:00Il Torcolo di Castagne in Omaggio a San Francesco d'Assisi Secondo la Tradizione di Sant'Urbano di Narni.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtV70pLyzCccGJm0V5jNvTX3vhbKdDYpOPWiZ7MVpH00StUrqVxiCRmnB_Nj75qHU3riMDChXFuv57i8g7z2bNiWb5kvvXUQx2-AIwnA_JQVxyKgfq7yPuuFq-SHg6fHrDmRYIHe_FpNn_/s1600/DSCF4956+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1533" data-original-width="1600" height="611" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtV70pLyzCccGJm0V5jNvTX3vhbKdDYpOPWiZ7MVpH00StUrqVxiCRmnB_Nj75qHU3riMDChXFuv57i8g7z2bNiWb5kvvXUQx2-AIwnA_JQVxyKgfq7yPuuFq-SHg6fHrDmRYIHe_FpNn_/s640/DSCF4956+%25283%2529.JPG" width="640" /></a></div>
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<span style="color: #660000;"><span style="font-family: inherit; font-size: 10pt;"><span style="background: transparent;"><span style="color: #660000; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="background-color: transparent; color: #660000; display: inline; float: none; font-style: normal; font-variant: normal; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: #660000; font-size: x-large;"><b>IL TORCOLO DI CASTAGNE IN OMAGGIO A SAN FRANCESCO D'ASSISI SECONDO LA TRADIZIONE DEL BORGO DI SANT' URBANO DI NARNI.</b></span></span></span></span></span></span></span></span></div>
<span style="color: #660000;"><span style="font-family: inherit; font-size: 10pt;"><span style="background: transparent;">
<span style="color: #660000; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="background-color: transparent; color: #660000; display: inline; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></span></span></span></span></span></span></span>
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<span style="color: #0b2000; font-family: inherit; font-size: x-large;"></span><br /></div>
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<span style="color: #660000;"><span style="font-family: inherit; font-size: 10pt;"><span style="background: transparent;"><span style="color: #660000; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="background-color: transparent; color: #660000; display: inline; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: #660000; font-size: x-large;">Carissimi Amici ed affezionati Lettori, ben ritrovati. P</span></span></span></span></span></span></span></span><span style="color: #660000;"><span style="font-family: inherit; font-size: 10pt;"><span style="background: transparent;"><span style="color: #660000; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: 13.33px;"><span style="background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto;"><span style="background-color: transparent; color: #660000; display: inline; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: black;"><span style="font-size: 9pt;"><span style="background: transparent;"><span style="color: #660000; font-size: x-large;">er
questo nuovo appuntamento gastronomico all' insegna della riscoperta
delle tradizioni francescane ho pensato di portarvi in un antico
Borgo in provincia di Terni e più precisamente a Sant' Urbano di
Narni, un paesino contenuto, abitato da poche anime che dista poco
lontano dal Convento Sacro Speco di San Francesco. Proprio in questo
antico Eremo il Santo Assisiate giunse dopo il 1213, quando fu
afflitto da una grave malattia. Proprio in questo frangente accadde
qualcosa di miracoloso, quando, contestualmente al Suo stato di
salute Francesco dovette lasciare lo Speco. Infatti a causa della Sua
infermità trovò un bastone a cui appoggiarsi e trovare sostegno, al
contempo stesso il Frate volse il Suo sguardo attorno all' Opera del
Creato e ammirato vide che era circondato da boschi e colline
rocciose quando fu preso da un'intuizione improvvisa, poi umilmente
si chinò sulla terra della selva e lì piantò il Suo bastone. Da
allora il bastone piantato da Francesco germogliò e crebbe fino a
divenire oggi un imponente esemplare di Castagno secolare,
particolarmente caro a fedeli e pellegrini che in ogni tempo si
recano in visita al Santuario nei luoghi di Francesco.</span></span></span></span></span></span></span></span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGHj0xX46_p49nuWzh34JtQFNvP077PaOeqw4b43u_zBO1UxfZnoJ2wRzwTajTxRdZeyX40VhE7YviCGL7MVHW7oX4jP7Ud_X4NsDtIagPMmRvpsIwi6P8w_4z-xhhDWi1HdyyBUTd_ZbG/s1600/castagno-san-francesco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="338" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGHj0xX46_p49nuWzh34JtQFNvP077PaOeqw4b43u_zBO1UxfZnoJ2wRzwTajTxRdZeyX40VhE7YviCGL7MVHW7oX4jP7Ud_X4NsDtIagPMmRvpsIwi6P8w_4z-xhhDWi1HdyyBUTd_ZbG/s640/castagno-san-francesco.jpg" width="480" /></a></div>
<div align="center" lang="zxx" style="font-variant: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;">
<span style="color: black;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="color: #660000; font-family: inherit; font-size: x-large;">Nella foto il Castagno di San Francesco presso il Sacro Speco di Narni.</span></span></span></span></div>
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<span style="color: black;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="color: #660000; font-family: inherit; font-size: x-large;"><br />
Ed
ora vediamo come realizzare la ricetta del Torcolo di Castagne</span></span></span></span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;">
<span style="color: black;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="color: #660000; font-family: inherit; font-size: x-large;">che
secondo tradizione locale trae ispirazione da questo antico episodio
e che ogni 4 Ottobre, in occasione della Solennità di San Francesco
d'Assisi viene preparata dagli abitanti di Sant' Urbano per salire
poi al piccolo Eremo e rendere omaggio ai Frati che a tutt' oggi
abitano nella Preghiera </span></span></span></span><span style="color: black;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="color: #660000; font-family: inherit; font-size: x-large;">il piccolo e suggestivo </span></span></span></span><span style="color: black;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="color: #660000; font-family: inherit; font-size: x-large;">Convento francescano.</span></span></span></span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;">
<span style="color: black;"><span style="font-size: 10pt;"><span style="background: transparent;"><span style="color: #660000; font-family: inherit; font-size: x-large;"><br /></span></span></span></span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><b><span style="background: transparent;">INGREDIENTI PER IL TORCOLO:</span></b></span></span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background: transparent;">150
gr. di Farina di Castagne,</span></span></span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background: transparent;">150
gr. di Farina Integrale,</span></span></span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background: transparent;">60 gr. di Gherigli di Noce,</span></span></span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background: transparent;">60 gr. di Uvetta Sultanina,</span></span></span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: 10pt;"><span style="background: transparent;"><span style="font-size: x-large;">40 gr. di Pinoli<span style="color: #b00000; font-family: "times new roman";">,</span></span></span></span></span></div>
<div align="center" lang="zxx" style="font-variant: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2;">
<span style="background-color: transparent; color: #660000; display: inline; float: none; font-family: inherit; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-size: x-large;">200 ml. di Olio Extra Vergine d'Oliva,</span></span></div>
<div align="center" lang="zxx" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background: transparent;">3
Uova,</span></span></span></div>
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<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background: transparent;">260
gr. di Miele,</span></span></span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background: transparent;">50
ml. di Latte Fresco,</span></span></span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background: transparent;">1
Cartina di Lievito in Polvere per Dolci.</span></span></span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: 10pt;"><span style="background: transparent;"><span style="font-size: x-large;"></span><br /></span></span></span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background: transparent;"><b>INGREDIENTI PER LA GUARNIZIONE DEL TORCOLO:</b></span></span></span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background: transparent;">Gherigli di Noce Q.B.,</span></span></span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background: transparent;">Uvetta Sultanina Q.B.,</span></span></span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background: transparent;">Pinoli Q.B.</span></span></span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;">
<span style="color: #660000;"><span style="font-family: inherit; font-size: x-large;"><span style="background: transparent;"><span style="font-size: x-large;"></span><br /></span></span></span></div>
<div align="center" lang="zxx" style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: 2; text-decoration: none;">
<span style="color: #660000;"><span style="font-size: 10pt;"><b><span style="background: transparent;"><span style="font-family: inherit; font-size: x-large;">PROCEDIMENTO:</span></span></b></span></span></div>
<div align="center" lang="zxx" style="margin-bottom: 0cm; orphans: 2;">
<span style="font-size: x-large;"></span><span style="font-family: inherit;"></span><span style="background-color: transparent; color: #660000; display: inline; float: none; font-family: "corsiva"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Accendete
il forno e preriscaldatelo a 180°, poi, se come </span><span style="background-color: transparent; color: #660000; display: inline; float: none; font-family: "corsiva"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">me utilizzate la
planetaria, scegliete la frusta a filo e nella ciotola dell'
impastatrice e a velocità 4</span><span style="background-color: transparent; color: #660000; display: inline; float: none; font-family: "corsiva"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> montate le uova con il miele</span><span style="background-color: transparent; color: #660000; display: inline; float: none; font-family: "corsiva"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">, fino a raggiungere una
consistenza omogenea e spumosa, intanto</span></div>
<div align="center" lang="zxx" style="margin-bottom: 0cm; orphans: 2;">
<span style="background-color: transparent; color: #660000; display: inline; float: none; font-family: "corsiva"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">sulla spianatoia setacciate la farina di castagne, poi unitela alla farina integrale ed unite il tutto a</span><span style="background-color: transparent; color: #660000; display: inline; float: none; font-family: "corsiva"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">l precedente composto, a cui aggiungerete anche il
lievito, il latte, la frutta secca e naturalmente </span><span style="background-color: transparent; color: #660000; display: inline; float: none; font-family: "corsiva"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">l'olio extra vergine d'oliva, avendo cura di azionare nuovamente la planetaria a velocità 4</span><span style="background-color: transparent; color: #660000; display: inline; float: none; font-family: "corsiva"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">,
affinché tutti gli ingredienti possano amalgamarsi tra di loro. Una
volta raggiunta la giusta c</span><span style="background-color: transparent; color: #660000; display: inline; float: none; font-family: "corsiva"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">onsistenza</span></div>
<div align="center" lang="zxx" style="margin-bottom: 0cm; orphans: 2;">
<span style="background-color: transparent; color: #660000; display: inline; float: none; font-family: "corsiva"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">dell' impasto che dovrà risultare liscio e cremoso</span><span style="background-color: transparent; color: #660000; display: inline; float: none; font-family: "corsiva"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">, ungete ed
infarinate l' interno di una tortiera a ciambella, meglio se apribile
con cerniera, poi versate l'impasto, avendo l'accortezza di ruotare
delicatamente lo stampo mentre versate il composto, questa operazione
vi permetterà di riempire più facilmente la tortiera e di livellare
agevolmente l'impasto al suo interno. Ora infornate il Torcolo e
lasciate cuocere per circa 50 minuti. Il Torcolo sarà pronto quando
la sua superficie sarà di color bruno</span><span style="background-color: transparent; color: #660000; display: inline; float: none; font-family: "corsiva"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">, poi sfornate e lasciate raffreddare il dolce </span><span style="background-color: transparent; color: #660000; display: inline; float: none; font-family: "corsiva"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">a
temperatura ambiente. </span><span style="background-color: transparent; color: #660000; display: inline; float: none; font-family: "corsiva"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Questo Torcolo particolarmente profumato ed aromatico per il suo sapore autunnale </span><span style="background-color: transparent; color: #660000; display: inline; float: none; font-family: "corsiva"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">ben si addice per essere gustato con una Vernaccia o se preferite con un Vino Passito Liquoroso invecchiato, </span><span style="background-color: transparent; color: #660000; display: inline; float: none; font-family: "corsiva"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">dal gusto dolce e persistente.</span><br />
<span style="background-color: transparent; color: #660000; display: inline; float: none; font-family: "corsiva"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span>
<span style="background-color: transparent; color: #660000; display: inline; float: none; font-family: "corsiva"; font-size: 24px; font-variant: normal; letter-spacing: normal; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; color: #660000; font-family: "corsiva"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Questa Ricetta è stata pubblicata anche su: </span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #440505; font-family: Corsiva; font-size: 24.13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="background-color: transparent; color: #440505; display: inline; float: none; font-family: "corsiva"; font-size: 24.13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="background-color: transparent; color: #660000; font-family: "corsiva"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">- <a href="https://it-it.facebook.com/assisinostra/" style="color: #440505; text-decoration: none;">Assisi Nostra</a>;</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #440505; font-family: Corsiva; font-size: 24.13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="background-color: transparent; color: #440505; display: inline; float: none; font-family: "corsiva"; font-size: 24.13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="background-color: transparent; color: #660000; font-family: "corsiva"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">- <a href="http://www.montesubasio.it/" style="color: #440505; text-decoration: none;">Parco del Monte Subasio</a>;</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #440505; font-family: Corsiva; font-size: 24.13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="background-color: transparent; color: #440505; display: inline; float: none; font-family: "corsiva"; font-size: 24.13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="background-color: transparent; color: #660000; font-family: "corsiva"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">- <a href="http://www.sanfrancescopatronoditalia.it/" style="color: #440505; text-decoration: none;">San Francesco Patrono d'Italia</a>;</span></span><br />
<span style="background-color: transparent; color: #660000; display: inline; float: none; font-family: "corsiva"; font-size: 24px; font-variant: normal; letter-spacing: normal; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; color: #660000; font-family: "corsiva"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">- <a href="https://www.miopapa.it/">Il Mio Papa</a>.</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></span></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>..."Le Cerase e i Mostaccioli, Cucina e Semplicità"http://www.blogger.com/profile/15119159866563617543noreply@blogger.com0