tag:blogger.com,1999:blog-59912153355596464332024-03-13T08:00:12.607+01:00Ducizzi: Ricette di Cucina SicilianaDall'antipasto al dolce,riscopri ricette di cucina siciliana ormai dimenticate, riscopri la tradizione gastronomica di Sicilia. Tanti bei piatti, golosità facili da preparare.
Mangia Siciliano!Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.comBlogger108125tag:blogger.com,1999:blog-5991215335559646433.post-56254212627136820602015-09-09T12:20:00.000+02:002015-09-09T12:22:01.502+02:00Sciusceddu (truscello/pasticcio) di pollo<h2 style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Ricetta di cucina tipica siciliana: secondi piatti a base di pollo</span></h2>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvg0RveQePrAfQZwY4w8_Rq7tYMnD67GNdqUYNLWrgbb8-cescR4ZQePCsw_Z9mLVRS2JEUkYv3WeQ_VtGOZoJFTw0LQMfQW5JqOtv9AuEPEDZym36LSscHMwG__pJ-M1rPISpUmy9Svt/s1600/lavar-pollo-crudo-troceado.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvg0RveQePrAfQZwY4w8_Rq7tYMnD67GNdqUYNLWrgbb8-cescR4ZQePCsw_Z9mLVRS2JEUkYv3WeQ_VtGOZoJFTw0LQMfQW5JqOtv9AuEPEDZym36LSscHMwG__pJ-M1rPISpUmy9Svt/s400/lavar-pollo-crudo-troceado.jpg" width="400" /></a></span></div>
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></b><br />
<br />
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 pollo a pezzi</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">100 g di pecorino grattugiato</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">3 uova</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 pomodoro maturo</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 patata</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 cipolla</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 carota</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 costola di sedano</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 rametto di prezzemolo</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 foglia di alloro</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">olio extravergine d' oliva</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">pepe in grani</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">sale</span></li>
</ul>
<i><span style="font-family: Trebuchet MS, sans-serif;">Tempo di preparazione: 1 ora e 20 minuti</span></i><br />
<a name='more'></a><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<span style="font-family: Trebuchet MS, sans-serif;">Lessate il pollo in abbondante acqua salata con il pomodoro, la patata, la cipolla, la carota, il sedano, il prezzemolo, la foglia d' alloro e qualche grano di pepe. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Una volta cotto, sgocciolatelo e prendete solo la polpa. Unite, in una ciotola, la polpa del pollo e una tazza di brodo di cottura; mescolate bene.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Versate il composto in un tegame con olio extravergine d' oliva e fate insaporire per pochi minuti.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Nel frattempo, battete le uova e unitevi il pecorino. Versate il composto sul pollo e fate rapprendere a fiamma moderata.</span><br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.com0Sicilia, Italia37.5999938 14.01535569999998634.3608503 8.8517816999999859 40.8391373 19.178929699999987tag:blogger.com,1999:blog-5991215335559646433.post-65344782909657880612015-09-09T11:59:00.000+02:002015-09-09T12:18:15.851+02:00Alalunga al ragù (specialità delle isole Egadi)<h2 style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Ricetta di cucina tipica siciliana: secondi piatti a base di pesce</span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLNTngjkEuKb5zjck6NCLFFX6YSDQcOEGdZMbw06EJFhnvm3mr7EX_AXjP2njxt08JzxW4ymaMqvLzbppedv3_3lNAJg_hxhygV4JBcfKG5i5fbF-jLKuTzcY_rNM2-iTf8n7EPYJJPQ_/s1600/tonno1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLNTngjkEuKb5zjck6NCLFFX6YSDQcOEGdZMbw06EJFhnvm3mr7EX_AXjP2njxt08JzxW4ymaMqvLzbppedv3_3lNAJg_hxhygV4JBcfKG5i5fbF-jLKuTzcY_rNM2-iTf8n7EPYJJPQ_/s400/tonno1.jpg" width="400" /></a></div>
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></b><br />
<br />
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 trancio di alalunga da 1 kg già pulito</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">7 dl di passata di pomodoro preferibilmente fatta in casa</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">3 spicchi d' aglio</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 cipolla</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">qualche foglia di menta</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 foglia di alloro</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 bicchiere di vino bianco</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">olio extravergine d' oliva</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">sale e pepe</span></li>
</ul>
<i><span style="font-family: Trebuchet MS, sans-serif;">Tempo di preparazione: 50 minuti</span></i><br />
<a name='more'></a><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<span style="font-family: Trebuchet MS, sans-serif;">Tritate l' aglio, sminuzzate la menta ed uniteli.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Lavate e asciugate l' alalunga; </span><span style="font-family: 'Trebuchet MS', sans-serif;">con un coltello</span><span style="font-family: 'Trebuchet MS', sans-serif;"> praticate delle piccole incisioni nel pesce e inserite al loro interno il trito di aglio e menta.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Tritate la cipolla e fatela appassire in un tegame con 4 cucchiai d' olio extravergine d' oliva e 1 spicchio d' aglio; aggiungete la salsa di pomodoro, sale e pepe e fate cuocere per circa 15 minuti a fiamma moderata.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Nel frattempo, fate scaldare in un tegame 1,5 dl di olio extravergine d' oliva e rosolate l' alalunga.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Aggiungete il vino e lasciate evaporare.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">A questo punto, immergete il pesce nella salsa e lasciate cuocere per circa 30 minuti.</span>Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.com0Sicilia, Italia37.5999938 14.01535569999998634.3608503 8.8517816999999859 40.8391373 19.178929699999987tag:blogger.com,1999:blog-5991215335559646433.post-953217151893364442015-09-07T11:57:00.000+02:002015-09-07T11:57:18.391+02:00Costolette di agnello con salsa alla menta<h2 style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Ricetta di cucina tipica siciliana: gli arrosti alla brace</span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhakLkWvSpbEoOOKlDaEa-khNTR_2nb_RLnROFkAP4o6CRMqxBnxGqthFhyphenhyphenRxC6a28kGCFO6Od7VJT2o-sANbl4ewjnKfgPb8DM43z7jLaUrZG-Fp4IIKWkfZ_RLbf7234mj1LvU5mZpDta/s1600/menta_spicata_7109598_M.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhakLkWvSpbEoOOKlDaEa-khNTR_2nb_RLnROFkAP4o6CRMqxBnxGqthFhyphenhyphenRxC6a28kGCFO6Od7VJT2o-sANbl4ewjnKfgPb8DM43z7jLaUrZG-Fp4IIKWkfZ_RLbf7234mj1LvU5mZpDta/s400/menta_spicata_7109598_M.jpg" width="400" /></a></div>
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></b><br />
<br />
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 kg di costolette di agnello</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 mazzetto di prezzemolo</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 mazzetto di foglie di menta</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 spicchio d' aglio</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">olio extravergine d' oliva</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">sale e pepe</span></li>
</ul>
<i><span style="font-family: Trebuchet MS, sans-serif;">Tempo di preparazione: 30 minuti</span></i><br />
<a name='more'></a><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<span style="font-family: Trebuchet MS, sans-serif;">Tritate finemente l' aglio, il prezzemolo e la menta; salate e mescolate.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Aggiungete 1 bicchiere di olio extravergine d' oliva, pepate e amalgamate con cura. Lasciate insaporire il composto.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Nel frattempo, fate riscaldare bene la griglia, cospargete le costolette d' agnello con del sale e cuocetele.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Condite le costolette con il composto e servitele calde.</span><br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.com0Sicilia, Italia37.5999938 14.01535569999998634.3608503 8.8517816999999859 40.8391373 19.178929699999987tag:blogger.com,1999:blog-5991215335559646433.post-25448128810286244482015-09-07T11:34:00.001+02:002015-09-07T11:34:59.902+02:00Patè di capperi<h2 style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Ricetta di cucina tipica siciliana: i condimenti da fare in casa</span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTKLFc3KMRY0bCR8uVv5GYFmc0p5QOm9I0Ub1mgQupliQUgobX9GevfOfRyZmFez8w8TaxoWu1du7RqD9gcVa-H2moLMdFHNkmKISNQVduiepy0rgHwCAz26PMNzNfrtsCl5KdWxQd_3G/s1600/Ricetta-capperi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTKLFc3KMRY0bCR8uVv5GYFmc0p5QOm9I0Ub1mgQupliQUgobX9GevfOfRyZmFez8w8TaxoWu1du7RqD9gcVa-H2moLMdFHNkmKISNQVduiepy0rgHwCAz26PMNzNfrtsCl5KdWxQd_3G/s400/Ricetta-capperi.jpg" width="400" /></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">4 cucchiai di capperi sotto sale</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 spicchio d' aglio</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">aceto bianco</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">olio extravergine d' oliva</span></li>
</ul>
<i><span style="font-family: Trebuchet MS, sans-serif;">Tempo di preparazione: 30 minuti</span></i><br />
<div class="separator" style="clear: both; text-align: left;">
<i><span style="font-family: Trebuchet MS, sans-serif;">Tempo di riposo: 1 ora</span></i></div>
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;">
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Lavate con cura i capperi e poneteli a riposare in una ciotola con abbondante aceto bianco per 1 ora.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Trascorso il tempo, sgocciolateli e lasciateli asciugare. A questo punto tritate i capperi e l' aglio, ponete il tutto in una ciotola e aggiungete una quantità di olio extravergine d' oliva tale da ottenere un composto omogeneo.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Il patè di capperi è ideale per condire bruschette, pesce e carni bianche. </span></div>
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<i><br /></i></div>
<br />Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.com0Sicilia, Italia37.5999938 14.01535569999998634.3608503 8.8517816999999859 40.8391373 19.178929699999987tag:blogger.com,1999:blog-5991215335559646433.post-67147854271612725962015-09-07T11:22:00.000+02:002015-09-07T11:24:32.336+02:00Affucaparrini (strozzapreti)<h2 style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Ricetta di cucina tipica siciliana: dolcetti sfiziosi da fare in casa</span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYtcsBQebRiS4KK0SaRPGy8Hk3KLLVcfzxVjBzRbUHoFv6yUKaXby71SGBhvVWsTzqO462i6Hm4AUg8vDulVmySZVfIpzh_AOPPj3ateLIUxHPi86ttyLMXBdc4-d4QjdzKEcK2Xpk3fmi/s1600/come-preparare-gli-gnocchi-alla-parigina_72f515d350b0e864ebe37374c5eee919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYtcsBQebRiS4KK0SaRPGy8Hk3KLLVcfzxVjBzRbUHoFv6yUKaXby71SGBhvVWsTzqO462i6Hm4AUg8vDulVmySZVfIpzh_AOPPj3ateLIUxHPi86ttyLMXBdc4-d4QjdzKEcK2Xpk3fmi/s400/come-preparare-gli-gnocchi-alla-parigina_72f515d350b0e864ebe37374c5eee919.jpg" width="400" /></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">500 g di farina</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">4 uova</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 cucchiai di strutto oppure di olio extravergine d' oliva</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">3 cucchiai di zucchero semolato</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 limone</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">olio extravergine d' oliva</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">sale</span></li>
</ul>
<i><span style="font-family: Trebuchet MS, sans-serif;">Tempo di preparazione: 50 minuti</span></i><br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;">
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Setacciate la farina, aggiungete le uova, lo strutto o l' olio extravergine d' oliva, lo zucchero e un pizzico di sale; impastate con cura.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Grattugiate la scorza del limone e aggiungetela all' impasto; spremete il limone, filtrate il succo e incorporatelo al composto.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Impastate fino ad ottenere un impasto sodo.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Avvolgete l' impasto con la pellicola da cucina e fate riposare per circa 30 minuti.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">A questo punto, ricavate dalla pasta dei bastoncini, che dovrete ridurre a pezzetti lunghi circa 2 - 3 cm.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Fate scaldare abbondante olio extravergine d' oliva in una padella e friggete gli strozzapreti.</span></div>
<br />Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.com0Sicilia, Italia37.5999938 14.01535569999998637.5999938 14.015355699999986 37.5999938 14.015355699999986tag:blogger.com,1999:blog-5991215335559646433.post-87973341417400824652015-08-28T11:03:00.000+02:002015-08-28T11:03:19.855+02:00Sformato di riso e melanzane alla palermitana<h2 style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Ricetta di cucina tipica siciliana: primi piatti a base di riso</span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBp6mbGONu42nchYIhrd9W5fuEf63I70iqqLv1PtLfCc8za29_G7Sj2AYI0nsMMiAwosfzhtOdrPhYZBiGX8FnIRFD4L4KR-rXEcpqX2i8e6r3VJ2OGcYFHGRn7gchzX5njE_cEx1Pan2t/s1600/153806989.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBp6mbGONu42nchYIhrd9W5fuEf63I70iqqLv1PtLfCc8za29_G7Sj2AYI0nsMMiAwosfzhtOdrPhYZBiGX8FnIRFD4L4KR-rXEcpqX2i8e6r3VJ2OGcYFHGRn7gchzX5njE_cEx1Pan2t/s400/153806989.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">400 g di riso</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 melanzane</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">5 dl di salsa di pomodoro preferibilmente fatta in casa</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 cipolla</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">50 g di caciocavallo grattugiato</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 rametto di basilico</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">pangrattato</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">burro</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">olio extravergine d' oliva</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">sale e pepe</span></li>
</ul>
<br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<i><span style="font-family: Trebuchet MS, sans-serif;">Tempo di preparazione: 1 ora e 30 minuti</span></i><br />
<a name='more'></a><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<div style="text-align: justify;">
<i><span style="font-family: Trebuchet MS, sans-serif;">Lavate e affettate le melanzane, cospargetele di sale e ponetele in un colapasta per 30 minuti.</span></i></div>
<br />
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Nel frattempo, tritate mezza cipolla e fatela appassire in un tegame con poco olio extravergine d' oliva; aggiungete la salsa di pomodoro, il basilico, salate e pepate; fate cuocere per 20 minuti a fiamma moderata.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Sciacquate le melanzane, lavatele e asciugatele con cura; friggetele in una padella con abbondante olio extravergine d' oliva già caldo. Sgocciolatele e ponetele su carta assorbente.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Cuocete il riso in acqua salata e scolatelo al dente; conditele con la salsa e 2/3 del caciocavallo.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Imburrate una teglia, copritene il fondo con uno strato di melanzane fritte e versatevi sopra la metà del riso.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Ponete un altro strato di melanzane fritte e, infine, l' ultimo strato di riso. </span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Unite il pangrattato al caciocavallo rimasto, mescolate e cospargete la superficie dello sformato con il composto.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Terminate la cottura in forno a 200 gradi per circa 30 minuti.</span></div>
Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.com0Sicilia, Italia37.5999938 14.01535569999998634.3608503 8.8517816999999859 40.8391373 19.178929699999987tag:blogger.com,1999:blog-5991215335559646433.post-47052829301045191382015-08-28T10:48:00.000+02:002015-08-28T10:48:25.749+02:00Pomodori ripieni al forno<h2 style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Ricetta di cucina tipica siciliana: antipasti sfiziosi</span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6LZSuwN5BseFJwbrYSMveBUH0hg9815vRiyqgj1yLEecyuQO65kEvzdqeCWRhOhSe7O1EqOelQWXbA-u5sbhzxIlez1bbZ7lx0cmV3pYMu9A5wUFweNFD5OeOMTmWsKc9dC74IgAbwVbo/s1600/113-pomodoro-tondo-f1-optima.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6LZSuwN5BseFJwbrYSMveBUH0hg9815vRiyqgj1yLEecyuQO65kEvzdqeCWRhOhSe7O1EqOelQWXbA-u5sbhzxIlez1bbZ7lx0cmV3pYMu9A5wUFweNFD5OeOMTmWsKc9dC74IgAbwVbo/s400/113-pomodoro-tondo-f1-optima.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">8 pomodori grossi, maturi e sodi</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">8 cucchiai di pangrattato</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">4 cucchiai di pecorino grattugiato</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">50 g di filetti di acciuga sott' olio</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 cucchiaio di capperi sotto sale</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 spicchio d' aglio</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 rametto di prezzemolo</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">origano</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">olio extravergine d' oliva</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">sale e pepe</span></li>
</ul>
<i><span style="font-family: Trebuchet MS, sans-serif;">Tempo di preparazione: 1 ora</span></i><br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;">
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i></div>
<div class="separator" style="clear: both; text-align: left;">
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Lavate i pomodori, togliete le calotte e svuotateli; raccogliete il succo in una terrina.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Cospargeteli di sale e poneteli, capovolti, su carta assorbente.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Sciogliete le acciughe in 3 cucchiai d' olio extravergine d' oliva.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">A questo punto, tostate leggermente il pangrattato, facendo attenzione a non bruciarlo, e aggiungetelo al succo dei pomodori. Tritate l' aglio e il prezzemolo e uniteli al composto. </span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Aggiungete il pecorino grattugiato, le acciughe sciolte nell'olio, i capperi dissalati, un pizzico di origano, una spolverata di pepe e amalgamate con cura.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Se il composto dovesse risultare asciutto, aggiungere dell' altro olio extravergine d' oliva.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">A questo punto, asciugate i pomodori e farciteli.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Disponete le calotte sui pomodori ripieni, poneteli in teglia con unta e inumiditeli con 1 cucchiaio d' olio extravergine d' oliva.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Cuocete al forno a 180 gradi per circa 40 minuti.</span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.com0Sicilia, Italia37.5999938 14.01535569999998637.5999938 14.015355699999986 37.5999938 14.015355699999986tag:blogger.com,1999:blog-5991215335559646433.post-27925069805136927762015-08-26T13:09:00.001+02:002015-08-26T13:09:21.800+02:00Scacciata (schiacciata)<h2 style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Ricetta di cucina tipica siciliana: come fare in casa </span></h2>
<h2 style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">schiacciate e focacce, piatto unico tradizionale</span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_mUJm7ox9zM83nMWF-kDL08Nz2hXuLjSq382fizoeScM5aRySlYj2qElJ-KPVTIbGg-7zxB5dIoeeDKLVqAKT9XoW2AlZc2USjx3ZzIzW0Q9yMc3NddCecyGen9Bej2afwlpnfxlb6i6/s1600/vegana3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_mUJm7ox9zM83nMWF-kDL08Nz2hXuLjSq382fizoeScM5aRySlYj2qElJ-KPVTIbGg-7zxB5dIoeeDKLVqAKT9XoW2AlZc2USjx3ZzIzW0Q9yMc3NddCecyGen9Bej2afwlpnfxlb6i6/s400/vegana3.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">500 g di farina</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">200 g di salsiccia</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">200 g di primo sale</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">100 g di olive nere</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">50 g di pecorino grattugiato</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 cipolla</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 patata lessa</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 uovo</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 mazzetti di spinaci</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">25 g di lievito di birra</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">zucchero</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">olio extravergine d' oliva</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">sale e pepe</span></li>
</ul>
<i><span style="font-family: Trebuchet MS, sans-serif;">Tempo di preparazione: 2 ore circa</span></i><br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;">
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Sciogliete il lievito in 2 dl di acqua tiepida e aggiungete un pizzico di zucchero. Setacciate la farina e unitevi la patata schiacciata, l' uovo, sale, 1 cucchiaio di olio extravergine d' oliva, qualche cucchiaio di acqua, il lievito disciolto e lavorate il composto fino ad attenere un impasto elastico e soffice.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">A questo punto, ponete l' impasto in una ciotola, incidetelo in superficie con un taglio a croce, copritelo e fatelo riposare per circa 1 ora e 30 minuti.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Nel frattempo, lavate e lessate gli spinaci; sgocciolateli e spezzettateli grossolanamente.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Tagliate a fette la cipolla e stufatela con 1 cucchiaio d' olio extravergine d' oliva e 1 d' acqua.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Spellate la salsiccia, sbriciolatela e fatela rosolare con 1 cucchiaio d' olio extravergine d' oliva.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Ponete gli spinaci, la cipolla e la salsiccia insieme in una terrina; aggiungete il pecorino grattugiato, il formaggio primo sale tagliato a dadini e le olive, snocciolate e sminuzzate.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Aggiungete 1 cucchiaio d' olio extravergine d' oliva, sale e pepe e mescolate con cura.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Trascorso il tempo di riposo dell' impasto, dividetelo a metà e spianatelo, ricavandone due sfoglie sottili. Ponete una delle sfoglie in una teglia rivestita di carta da forno, distribuitevi il composto e richiudete con la sfoglia di pasta rimanente, sigillando con cura i bordi.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Spennellate la superficie con abbondante olio extravergine d' oliva e fate cuocere in forno a 220 gradi per circa 40 minuti.</span></div>
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Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.com0Sicilia, Italia37.5999938 14.01535569999998634.3608503 8.8517816999999859 40.8391373 19.178929699999987tag:blogger.com,1999:blog-5991215335559646433.post-74849156733532500812015-08-25T18:22:00.000+02:002015-08-25T18:24:13.979+02:00Cicireddu (cicirelli) fritto<h2 style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Ricetta di cucina tipica siciliana: secondi piatti, fritture di pesce</span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNcscP1aTrDL584qU7GpZHwJEpzs3C7Sz8VFidikPNjqzKXhn9wjoaf-yeIAGtPyymntnZXlghWUOcCfmNAe8i3BUiy26cxDZ7on04sBHGxHkLOHx5ZqGQN_yq4KbHnlkfSY2TnlXCk5e/s1600/cicireddu-frittu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNcscP1aTrDL584qU7GpZHwJEpzs3C7Sz8VFidikPNjqzKXhn9wjoaf-yeIAGtPyymntnZXlghWUOcCfmNAe8i3BUiy26cxDZ7on04sBHGxHkLOHx5ZqGQN_yq4KbHnlkfSY2TnlXCk5e/s400/cicireddu-frittu.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">800 g di cicirelli</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">farina</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">olio extravergine d' oliva</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">sale</span></li>
</ul>
<i><span style="font-family: Trebuchet MS, sans-serif;">Tempo di preparazione: 20 minuti</span></i><br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;">
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Lavate bene i cicirelli e lasciateli asciugare.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Infarinateli, fate scaldare in una padella abbondante olio extravergine d' oliva e friggete i pesciolini.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Fateli dorare, sgocciolateli e poneteli su carta assorbente. Cospargeteli di sale e servite caldi.</span></div>
<br />Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.com0Sicilia, Italia37.5999938 14.01535569999998634.3608503 8.8517816999999859 40.8391373 19.178929699999987tag:blogger.com,1999:blog-5991215335559646433.post-49322202863261499312015-08-25T17:51:00.000+02:002015-08-25T17:55:54.587+02:00Pollo all' aceto<h2 style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Ricetta di cucina tipica siciliana: secondi piatti con le carni bianche</span></h2>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFc09NkHa1o3JtEPplL4GXTmy_kM1Qa_e5XC-le49JUEndcVVS-N0iOU8DVglI3aMkxPc9kRxW3O5efP0wql6dO62Y3U7LIv8_fjarnpQP-6NlujLCGW3KEFw6wKygDC_1milQqtpwlH_-/s1600/91000538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFc09NkHa1o3JtEPplL4GXTmy_kM1Qa_e5XC-le49JUEndcVVS-N0iOU8DVglI3aMkxPc9kRxW3O5efP0wql6dO62Y3U7LIv8_fjarnpQP-6NlujLCGW3KEFw6wKygDC_1milQqtpwlH_-/s400/91000538.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 pollo a pezzi</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 tazza di brodo</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 limoni</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 bicchiere di aceto</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">alloro</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">olio extravergine d' oliva</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">sale e pepe</span></li>
</ul>
<i><span style="font-family: Trebuchet MS, sans-serif;">Tempo di preparazione: 1 ora</span></i><br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;">
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Strofinate i pezzi di pollo con mezzo limone intinto nel sale; lavateli e asciugateli.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">A questo punto, fate dorare uniformemente il pollo in una padella con olio extravergine d' oliva, aggiungete l' aceto e fate evaporare.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Sgocciolate il pollo e ponetelo in una casseruola.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">In una ciotola ponete il brodo, il succo dei limoni rimanenti e 4 cucchiai d' olio extravergine d' oliva; mescolate con cura.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Versate il composto sul pollo, aggiungete le foglie d' alloro, il sale e il pepe e fate cuocere con il coperchio per circa 45 minuti. Durante la cottura, controllate che il fondo non si restringa troppo. In questo caso, aggiungete poca acqua calda. </span></div>
<div style="text-align: justify;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.com0Sicilia, Italia37.5999938 14.01535569999998637.5999938 14.015355699999986 37.5999938 14.015355699999986tag:blogger.com,1999:blog-5991215335559646433.post-14720182331328808742015-08-25T13:21:00.002+02:002015-08-25T13:23:20.156+02:00Insalata Turca<h2 style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Ricetta di cucina tipica siciliana: insalata saporita</span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-FgEGeSIjd1qSiT2NSMfh04VjLRBvIf7TVBQgevgSj4q4kkTkQtc54TDzKT-gx5S3HOJHGU9NzkoHpTnNMmhCkT7Kv86W4xaFnU6a8gzUIfHs1i_lbBx-WbrTUK9q_YM-wxLUmnpSSDg5/s1600/11453456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-FgEGeSIjd1qSiT2NSMfh04VjLRBvIf7TVBQgevgSj4q4kkTkQtc54TDzKT-gx5S3HOJHGU9NzkoHpTnNMmhCkT7Kv86W4xaFnU6a8gzUIfHs1i_lbBx-WbrTUK9q_YM-wxLUmnpSSDg5/s400/11453456.jpg" width="400" /></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 peperoni</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 melanzana</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 cipolle</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">3 spicchi d' aglio</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 rametto di prezzemolo</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">aceto</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">origano</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">olio extravergine d' oliva</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">sale e pepe</span></li>
</ul>
<i><span style="font-family: Trebuchet MS, sans-serif;">Tempo di preparazione: 40 minuti</span></i><br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;">
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Lavate e asciugate i peperoni; arrostiteli, pelateli e tagliateli a filetti.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Lavate la melanzane, togliete il cappello, e tagliatele a fette. </span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Allo stesso modo, pelate le cipolle e affettatele. Cuocete le fette di melanzana e cipolle sulla griglia.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Ponete tutte le verdure in un piatto da portata.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">In una ciotola mettete olio extravergine d' oliva e aceto (in quantità tale da condire le verdure), origano, sale e pepe; girate con una forchetta.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Tritate l' aglio e il prezzemolo, e cospargete le verdure. Conditele, infine, con il composto.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Servite l' insalata fredda. </span></div>
<br />Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.com0Sicilia, Italia37.5999938 14.01535569999998637.5999938 14.015355699999986 37.5999938 14.015355699999986tag:blogger.com,1999:blog-5991215335559646433.post-53640854239470847212015-08-25T13:11:00.001+02:002015-08-25T13:12:26.901+02:00Carrubbedde<h2 style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Ricetta di cucina tipica siciliana: antipasto fritto</span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJ6rJbNucBG-kKc1xGM2o_6Srkuvb-JZak6aXRdWtin6QifPvU_KzJgWOSz6JTtWkrgVLZfEy2u3D-lsjXmsjPotCLTtT2McVm9LAdcSH6s3E-pEOuhX6k0Ps2_nXash-Bqx_FQ11DX_H/s1600/s909748959708902551_p79_i1_w500.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJ6rJbNucBG-kKc1xGM2o_6Srkuvb-JZak6aXRdWtin6QifPvU_KzJgWOSz6JTtWkrgVLZfEy2u3D-lsjXmsjPotCLTtT2McVm9LAdcSH6s3E-pEOuhX6k0Ps2_nXash-Bqx_FQ11DX_H/s400/s909748959708902551_p79_i1_w500.jpeg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">400 g di tuma a fette non troppo sottili</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 uova</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">filetti di acciuga sott' olio</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">pangrattato</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">farina</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">olio extravergine d' oliva</span></li>
</ul>
<i><span style="font-family: Trebuchet MS, sans-serif;">Tempo di preparazione: 25 minuti</span></i><br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;">
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Tagliate la tuma a strisce larghe circa 3 cm, disponete su metà di esse un filetto di acciuga sgocciolato, coprite con le strisce di tuma rimanenti e infarinate. Sbattete le uova e passatevi le carrubbedde, rigirandole. Come con l' uovo, passate le carrubbedde nel pangrattato, scaldate abbondante olio extravergine d' oliva in una padella e friggete.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Servite le carrubbedde calde.</span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br />Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.com0Sicilia, Italia37.5999938 14.01535569999998637.5999938 14.015355699999986 37.5999938 14.015355699999986tag:blogger.com,1999:blog-5991215335559646433.post-53013372653791842922015-08-25T13:01:00.002+02:002015-08-25T13:01:24.045+02:00Palombo a fette in agrodolce<h2 style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Ricetta di cucina tipica siciliana: secondi piatti a base di pesce</span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigds_QH7qTA_CDNYGkYdt3AwcvfKfEiOtAD3IiIlgyXmKETBQJCtdxJw6qKbdon6lxQg-WCW9fz7r62v_t9c_sg6NhfoFEr81uGUjCYKT81M_YvzrUfp7awe2iv69_fG5msNwBo7T8OtT9/s1600/3d2cc585f9623fc80f7b786384384293.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigds_QH7qTA_CDNYGkYdt3AwcvfKfEiOtAD3IiIlgyXmKETBQJCtdxJw6qKbdon6lxQg-WCW9fz7r62v_t9c_sg6NhfoFEr81uGUjCYKT81M_YvzrUfp7awe2iv69_fG5msNwBo7T8OtT9/s400/3d2cc585f9623fc80f7b786384384293.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 kg di palombo a fette</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 cipolla grossa</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">farina</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">zucchero</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">olio extravergine d' oliva</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">sale e pepe</span></li>
</ul>
<i><span style="font-family: Trebuchet MS, sans-serif;">Tempo di preparazione: 35 minuti</span></i><br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;">
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Lavate le fette di palombo, asciugatele e infarinatele; friggetele in abbondante olio extravergine d' oliva già caldo, sgocciolatele e ponetele su carta da cucina. A questo punto cospargetele di sale.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Affettate, non troppo finemente, la cipolla, e fatela appassire in una padella con 1,5 dl di olio extravergine d' oliva e 2 cucchiai d' acqua. Mentre la cipolla appassisce, sciogliete 1 cucchiaio raso di zucchero in 1/2 bicchiere d' aceto e versate il composto nella padella. Fate insaporire per circa 2 minuti.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">A questo punto, ponete le fette di palombo in una terrina e versatevi sopra il composto.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Servite freddo. </span></div>
<br />Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.com0Sicilia, Italia37.5999938 14.01535569999998634.3608503 8.8517816999999859 40.8391373 19.178929699999987tag:blogger.com,1999:blog-5991215335559646433.post-27030504498868254012015-08-25T12:50:00.002+02:002015-08-25T12:52:59.642+02:00Pasta con ricotta e pistacchi siciliani<h2 style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Ricetta di cucina tipica siciliana: primi piatti con i maccheroni</span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEcSz978yQStqKbn83DFkb5XDQ4eXFyEc4NhkvV6bQvH9RPaCTmrbIZBdYaMj8m7N4S72fXrzt4Ez7Sx7-xkkviyIo2OKKX1BC1fc2U0Sxu9S_ITNc_3gmuPPJxNgN-CWpXqygWUZzNSV9/s1600/slider.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEcSz978yQStqKbn83DFkb5XDQ4eXFyEc4NhkvV6bQvH9RPaCTmrbIZBdYaMj8m7N4S72fXrzt4Ez7Sx7-xkkviyIo2OKKX1BC1fc2U0Sxu9S_ITNc_3gmuPPJxNgN-CWpXqygWUZzNSV9/s400/slider.png" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></b><br />
<br />
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">400 g di maccheroni freschi</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">500 g di ricotta</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">100 g di pistacchi siciliani</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">sale e pepe</span></li>
</ul>
<i><span style="font-family: Trebuchet MS, sans-serif;">Tempo di preparazione: 30 minuti</span></i><br />
<a name='more'></a><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<br />
<div style="text-align: justify;">
<i><span style="font-family: Trebuchet MS, sans-serif;">Sgusciate i pistacchi e tritateli; metteteli da parte.</span></i></div>
<br />
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Setacciate la ricotta in una ciotola capiente. A questo punto cuocete la pasta in acqua salata, e scolatela al dente. Prima di scolare la pasta mettete da parte in una ciotola qualche mestolo di acqua di cottura e aggiungetene qualche cucchiaio alla ricotta setacciata, per ammorbidirla.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Una volta cotta, versate la pasta nella ciotola con la ricotta e mescolate con cura. </span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">A questo punto potete aggiungere i pistacchi tritati e una spolverata di pepe.</span></div>
<br />Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.com0Sicilia, Italia37.5999938 14.01535569999998634.3608503 8.8517816999999859 40.8391373 19.178929699999987tag:blogger.com,1999:blog-5991215335559646433.post-50096082995082547432015-08-25T12:09:00.000+02:002015-08-25T12:11:30.844+02:00Crocchette di cavuluciuri (cavolfiore)<h2 style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Ricetta di cucina tipica siciliana: gli antipasti fritti</span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiacPbTAZ1dMVVnS4YhUdfH9GWnksh5cccyL-iqvRnpfO5MFpgNSTFXdsncHpZCtESI6WX6ryblHAuG1BCuklLGSkqsKAA8FuyUX4YzpFTnCibjctjoVVRZ7v9vDrbPAPVUEtUK1F7sgjM9/s1600/0000283_cavolfiore-bianco.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiacPbTAZ1dMVVnS4YhUdfH9GWnksh5cccyL-iqvRnpfO5MFpgNSTFXdsncHpZCtESI6WX6ryblHAuG1BCuklLGSkqsKAA8FuyUX4YzpFTnCibjctjoVVRZ7v9vDrbPAPVUEtUK1F7sgjM9/s400/0000283_cavolfiore-bianco.jpeg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 cavolfiore del peso di circa 1,2 kg</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 cucchiai di pecorino grattugiato</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 uovo</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">farina</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">olio extravergine d' oliva</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">sale e pepe</span></li>
</ul>
<i><span style="font-family: Trebuchet MS, sans-serif;">Tempo di preparazione: 1 ora</span></i><br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;">
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Lavate il cavolfiore, prendete le cime e lessatele in acqua salata.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Una volta cotto sgocciolatelo e ponetelo in una ciotola. Schiacciatelo con una forchetta, aggiungete il pecorino grattugiato, l' uovo battuto, il pepe e mescolate con cura. A questo punto, incorporate una quantità di farina tale da ottenere un composto consistente.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Ricavate dall' impasto delle polpette leggermente allungate aiutandovi con due cucchiai, infarinate le polpette così ottenute e friggetele in abbondante olio extravergine d' oliva già caldo.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Sgocciolatele e ponetele su carta assorbente.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Servite le crocchette di cavolfiore calde o tiepide.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br />Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.com0Sicilia, Italia37.5999938 14.01535569999998634.3608503 8.8517816999999859 40.8391373 19.178929699999987tag:blogger.com,1999:blog-5991215335559646433.post-36590364314515509552015-08-25T11:37:00.000+02:002015-08-25T11:37:42.732+02:00Conza (condimento) al pomodoro<h2 style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Ricetta di cucina tipica siciliana: salsa per condire carne, pesce e altri secondi piatti</span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcMd1fBtRXAV76Ol4RWs26YTXoeHyayPD-j0eEcsXJG72itdfdwtYMb3dRzFh9mBeMLz-fPB3lJtlW-qemfCVJjW4YIP-gaFruHK7DYFpqOgOR4873L-niXu2ykwMKrqZYrQwWo_WU5JQ/s1600/filename-dsc-0254-jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcMd1fBtRXAV76Ol4RWs26YTXoeHyayPD-j0eEcsXJG72itdfdwtYMb3dRzFh9mBeMLz-fPB3lJtlW-qemfCVJjW4YIP-gaFruHK7DYFpqOgOR4873L-niXu2ykwMKrqZYrQwWo_WU5JQ/s400/filename-dsc-0254-jpg.jpg" width="400" /></a></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><b>Ingredienti:</b></span></div>
<div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">500 gr. di pomodori maturi</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 spicchi di aglio</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">un rametto di prezzemolo</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">origano</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">olio extravergine di oliva</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">sale e pepe</span></li>
</ul>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><i>Tempo di preparazione: 20 minuti<a name='more'></a></i></span></div>
</div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Lavate i pomodori, privateli dei semi e tagliateli in pezzetti molto piccoli.</span></div>
<div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Ponete i pomodori in una ciotola e aggiungete l'aglio ed il prezzemolo tritati, un pizzico di sale e pepe, una spolverata di origano ed un bicchiere di olio.</span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><div style="text-align: justify;">
Mescolate con cura e lasciate riposare per un'ora.</div>
</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Questo condimento è indicato per insaporire carne e pesce arrosto o per condire il pane appena sfornato, crostini e bruschette.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.com0Sicilia, Italia37.5999938 14.01535569999998634.3608503 8.8517816999999859 40.8391373 19.178929699999987tag:blogger.com,1999:blog-5991215335559646433.post-3604775100531310832015-08-25T11:13:00.000+02:002015-08-25T11:16:10.110+02:00Salsa stemperata con olive verdi, sedano, capperi e menta<h3 style="text-align: center;">
<span style="color: #464646; font-family: Trebuchet MS, sans-serif; font-size: 14px; line-height: 24px;">Ricetta di cucina tipica : condimenti, delizia agrodolce ai profumi di Sicilia.</span></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Mj4U3nBWipWsj0R6dWpwbh-nTv42j3lxftzoD53KyGSXXQgkvHQfxFwMZhpWVL5dNpXYV5rFXS7aEsd_pWFdjU1REdxgkTPcJ14nb6sg_-YV5-kHDycrbZVsn039uc0kByZAMN49QRWo/s1600/DSCN2196.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Mj4U3nBWipWsj0R6dWpwbh-nTv42j3lxftzoD53KyGSXXQgkvHQfxFwMZhpWVL5dNpXYV5rFXS7aEsd_pWFdjU1REdxgkTPcJ14nb6sg_-YV5-kHDycrbZVsn039uc0kByZAMN49QRWo/s400/DSCN2196.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">150 g di olive verdi</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 cuore di sedano</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 carota</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 cipolla o 3 spicchi d' aglio</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 cucchiaio di capperi</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 mazzetto di foglie di menta fresca</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 bicchiere di aceto bianco</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">olio extravergine d' oliva</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">zucchero</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">sale e pepe</span></li>
</ul>
<i><span style="font-family: Trebuchet MS, sans-serif;">Tempo di preparazione: 25 minuti</span></i><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;"></span></i></div>
<a name='more'></a><i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<br />
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<span style="font-family: Trebuchet MS, sans-serif;">Per cominciare affettate a rondelle la carota, tritate il sedano, snocciolate e spezzettate le olive; tenete da parte.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Affettate la cipolla o l' aglio e fate appassire in una padella con olio extravergine d' oliva; a questo punto aggiungete la carota , il sedano, i capperi, le olive, le foglioline di menta intere e fate insaporire per un paio di minuti.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mentre il composto si insaporisce, sciogliete 1 cucchiaio di zucchero nell' aceto e versatelo nella padella con le verdure. Aggiungete sale e pepe, e fate cuocere per qualche minuto.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Questa salsa è adatta a condire, carni, pietanze a base di pesce e piatti freddi tipici della cucina siciliana.</span></div>
<div>
<span style="color: #464646; font-family: Trebuchet MS, sans-serif; font-size: 14px; line-height: 24px;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.com0Sicilia, Italia37.5999938 14.01535569999998634.3608503 8.8517816999999859 40.8391373 19.178929699999987tag:blogger.com,1999:blog-5991215335559646433.post-5574667286403542002015-08-21T20:03:00.003+02:002015-08-21T20:08:08.149+02:00Spagnolettone con ricotta fresca<h3 style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">Ricetta di cucina tipica siciliana: i dolci da forno</span></h3>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2oPRJmbAi2z8n-NyvViLkbolUORxpk9ebgM4eekRGKB7Iiia4FmHp8hQSUU5Tkexyj-_FnKZdjDnrapfmuUaGqXCw6FewlKfq09bz9HpHFYIMynfa98Ldl4InmPP1zso-jCrJNLi2N2P5/s1600/ricotta_fresca.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2oPRJmbAi2z8n-NyvViLkbolUORxpk9ebgM4eekRGKB7Iiia4FmHp8hQSUU5Tkexyj-_FnKZdjDnrapfmuUaGqXCw6FewlKfq09bz9HpHFYIMynfa98Ldl4InmPP1zso-jCrJNLi2N2P5/s320/ricotta_fresca.jpg" width="285" /></a></span></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></b></div>
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</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">200 g di farina</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">500 g di ricotta</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">250 g di zucchero semolato</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 uova</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 bustina di lievito</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">zucchero a velo</span></li>
</ul>
<i><span style="font-family: Trebuchet MS, sans-serif;">Tempo di preparazione: 45 minuti</span></i><br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;">
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Setacciate la ricotta e amalgamatela con metà dello zucchero.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ponete le uova sgusciate in una terrina insieme al restante zucchero e montate con una frusta.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Setacciate la farina e aggiungetela, insieme al lievito, al composto. Lavorate fino ad ottenere un impasto morbido e omogeneo.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Ponete l' impasto su un ripiano, stendetelo e disponete la ricotta lavorata.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Sollevate i bordi del disco di pasta e ripiegateli verso il centro, chiudendo il dolce.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Ponete il dolce in una teglia con carta da forno e cuocete a 220 gradi per circa 15 minuti.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Lasciate raffreddare e cospargete lo spagnolettone con lo zucchero a ve</span>lo.</div>
<br />Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.com0Sicilia, Italia37.5999938 14.01535569999998634.3608503 8.8517816999999859 40.8391373 19.178929699999987tag:blogger.com,1999:blog-5991215335559646433.post-17220570762725187932015-08-21T19:39:00.002+02:002015-08-21T19:41:14.474+02:00Peperoni ripieni alla palermitana<h3 style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">Ricetta di cucina tipica siciliana: secondi piatti a base di verdure</span></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3sCMnmboDcQXkby82VBugmw6rI00wgKeYHchqHJO4hsWSIqXMYAyXM4WDU915DlNlXMZukL3hi4GkHhUwWcuHgOU77ChVzm5Ge_D5CVvG1q6aXGVYg0KCp6wyw6ysgG3OapmyBydjLVFv/s1600/peperoni.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3sCMnmboDcQXkby82VBugmw6rI00wgKeYHchqHJO4hsWSIqXMYAyXM4WDU915DlNlXMZukL3hi4GkHhUwWcuHgOU77ChVzm5Ge_D5CVvG1q6aXGVYg0KCp6wyw6ysgG3OapmyBydjLVFv/s400/peperoni.jpg" width="400" /></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">4 peperoni</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">100 g di pangrattato</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">100 g di formaggio primo sale</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">100 g di salame a dadini</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">5 dl di salsa di pomodoro preferibilmente fatta in casa</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 cipolla</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 spicchio d' aglio</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 cucchiaio di pinoli </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 cucchiaio di uvetta</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">3 cucchiai di pecorino grattugiato</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 mazzetto di basilico</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 mazzetto di prezzemolo</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">olio extravergine d' oliva</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">sale e pepe</span></li>
</ul>
<i><span style="font-family: Trebuchet MS, sans-serif;">Tempo di preparazione: 1 ora e 10 minuti</span></i><br />
<a name='more'></a><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Affettate finemente la cipolla e fatela appassire in un tegame con 4 cucchiai di olio extravergine d' oliva. Aggiungete la salsa di pomodoro, sale e pepe e fate cuocere per circa 10 minuti.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">In una padella, tostate il pangrattato con 2 cucchiai di olio extravergine d' oliva, facendo attenzione a non bruciarlo. </span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Mentre fate raffreddare il pangrattato tostato, ammorbidite l' uvetta in un pò di acqua tiepida, quindi strizzatela. Tagliate a dadini il formaggio primo sale, e tritate il prezzemolo, il basilico e l' aglio.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Unite al pangrattato il primo sale, l' aglio, il basilico e il prezzemolo tritati, il salame a dadini, i pinoli e l' uvetta; aggiungete sale e pepe e mescolate il composto con cura.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">A questo punto, lavate e asciugate i peperoni, tagliate le calotte e mettetele da parte. Eliminate semi e filamenti bianchi dei peperoni, e cospargete l' interno con un pizzico di sale.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Farcite i peperoni con il composto ottenuto, copriteli con le calotte e fateli rosolare in padella con mezzo bicchiere d' olio, avendo cura di non far fuoriuscire la farcitura.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Portate a bollore la salsa di pomodoro, sgocciolate i peperoni rosolati e disponeteli, in piedi, nel tegame con la salsa. Coprite e fate cuocere per circa 40 minuti.</span></div>
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<br /></div>
<br />Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.com0Sicilia, Italia37.5999938 14.01535569999998634.3608503 8.8517816999999859 40.8391373 19.178929699999987tag:blogger.com,1999:blog-5991215335559646433.post-64223171274487285922015-08-21T19:26:00.000+02:002015-08-21T19:26:32.777+02:00Pasta al pesto rosso e pesce fritto<h3 style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">Ricetta di cucina tipica siciliana: primi piatti</span></h3>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwieF4iayB7W0peyWJf3fyBSr-FqprkptCvrwABkXfjpK4t2-RUteNaiVXt5TrkLWnk8sLShDgrlfenP2g7yST3l0Pohc0fSipSfTCkxpJ_iWxzKaDCHNtYHslg-8IrrGLm5y6cW1-GjjS/s1600/Spaghetti_spiral%252C_2008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwieF4iayB7W0peyWJf3fyBSr-FqprkptCvrwABkXfjpK4t2-RUteNaiVXt5TrkLWnk8sLShDgrlfenP2g7yST3l0Pohc0fSipSfTCkxpJ_iWxzKaDCHNtYHslg-8IrrGLm5y6cW1-GjjS/s400/Spaghetti_spiral%252C_2008.jpg" width="228" /></a></span></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">400 g di spaghetti</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">500 g di pesciolini per frittura</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 kg di pomodori maturi</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">100 g di mandorle pelate e tostate</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">farina</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">4 spicchi d' aglio</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 rametto di basilico</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">olio extravergine d' oliva</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">sale e pepe</span></li>
</ul>
<i><span style="font-family: Trebuchet MS, sans-serif;">Tempo di preparazione: 1 ora e 15 minuti</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">Tempo di riposo: 2 ore</span></i><br />
<a name='more'></a><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<div style="text-align: justify;">
<i><span style="font-family: Trebuchet MS, sans-serif;">Lavate i pomodori e poneteli per 5 minuti in una pentola con abbondate acqua calda; sgocciolateli, pelateli e tritateli grossolanamente.</span></i></div>
<br />
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Ponete le mandorle in un mortaio, aggiungete una presa di sale e pestatele con cura, fino a polverizzarle; trasferitele in una ciotola.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">A questo punto, mettete nel mortaio l' aglio e il basilico, un pizzico di sale e pestate il tutto fino ad ottenere un composto omogeneo.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Unite il composto alle mandorle polverizzate, aggiungete il pomodoro tritato, sale, pepe, e un bicchiere di olio, e mescolate con cura; fare insaporire per circa 2 ore.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Mentre il pesto è a riposo, pulite i pesciolini, lavateli e asciugateli. Fate scaldare in una padella abbondante olio extravergine d' oliva, passate i pesciolini nella farina e friggeteli. Una volta fritti, sgocciolateli, poneteli su carta assorbente e salate.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Scolate gli spaghetti al dente e conditeli con il pesto; impiattate e aggiungete in ogni piatto una porzione di pesciolini fritti.</span></div>
<div style="text-align: justify;">
<br /></div>
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<div class="separator" style="clear: both; text-align: left;">
<i><br /></i></div>
<div class="separator" style="clear: both; text-align: left;">
<i><br /></i></div>
<br />Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.com0Sicilia, Italia37.5999938 14.01535569999998634.3608503 8.8517816999999859 40.8391373 19.178929699999987tag:blogger.com,1999:blog-5991215335559646433.post-85385277533951338862015-08-21T19:08:00.002+02:002015-08-21T19:10:52.689+02:00Caponata con peperoni e uvetta<h3 style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">Ricetta di cucina tipica siciliana: antipasti & contorni</span></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrrIhZf_mDz9Q6bjolvezHmjo2_TRhabU-uYMJeqbXKjFJq6zgePvLWvRiXAlaZMzcXpS25wVUwikO67xftelBI4RNfIftl0kvxqRXr-vvtgiFSj8CPIBwbtWAVly1cOklUFN0VwhW8F5w/s1600/caponata-di-melanzane.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrrIhZf_mDz9Q6bjolvezHmjo2_TRhabU-uYMJeqbXKjFJq6zgePvLWvRiXAlaZMzcXpS25wVUwikO67xftelBI4RNfIftl0kvxqRXr-vvtgiFSj8CPIBwbtWAVly1cOklUFN0VwhW8F5w/s400/caponata-di-melanzane.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">3 melanzane</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">3 peperoni: 1 giallo, 1 rosso, 1 verde</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">250 g di olive verdi snocciolate</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">50 g di uvetta</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">50 g di pinoli</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 cipolla</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 costola tenera di sedano</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">4 dl di salsa di pomodoro preferibilmente fatta in casa</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 cucchiai di capperi salati</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 dl e 1/2 di aceto</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 rametto di basilico</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 cucchiaio di zucchero</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">olio extravergine d' oliva</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">sale e pepe </span></li>
</ul>
<br />
<i><span style="font-family: Trebuchet MS, sans-serif;">Tempo di preparazione: 1 ora e 15 minuti</span></i><br />
<a name='more'></a><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<br />
<div style="text-align: justify;">
<i><span style="font-family: Trebuchet MS, sans-serif;">Lavate le melanzane, togliete il cappello e tagliatele a dadi non troppo grandi.</span></i></div>
<br />
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Pulite allo stesso modo i peperoni, avendo cura di togliere semi e filamenti, e tagliateli a pezzetti.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Mettete i dadini di melanzane in un colapasta, cospargeteli i sale e lasciate riposare per circa 30 minuti. Trascorso il tempo, lavate, sgocciolate e asciugate con cura le melanzane.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">In una padella, scaldate abbondante olio extravergine d' oliva e fate dorare i dadini di melanzane. A questo punto, metteteli su carta assorbente.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Fate la stessa cosa con i peperoni a pezzetti: fateli dorare nell' olio di frittura delle melanzane e metteteli a riposare su carta assorbente.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Tagliate il sedano a pezzi, lavate e asciugate i capperi, infine affettate la cipolla finemente.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">In un tegame, mettete a scaldare 6 cucchiai di olio extravergine d' oliva e fate appassire la cipolla; a questo punto, aggiungete il sedano, i capperi, le olive, i pinoli e l' uvetta, e fate rosolare.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Non appena le verdure saranno dorate, aggiungete la salsa di pomodoro e il basilico spezzettato; aggiungete sale e pepe e fate cuocere per qualche minuto.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Sciogliete lo zucchero nell' aceto, e versate il composto nel tegame con la verdura. </span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Aggiungete le melanzane e i peperoni, mescolate delicatamente e terminate la cottura.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Servite freddo.</span></div>
<br />Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.com0Sicilia, Italia37.5999938 14.01535569999998634.3608503 8.8517816999999859 40.8391373 19.178929699999987tag:blogger.com,1999:blog-5991215335559646433.post-67616351601403140562015-08-21T18:55:00.000+02:002015-08-21T18:58:15.740+02:00Insalata di arance e aringhe<h3 style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Ricetta di cucina tipica siciliana: come realizzare una gustosa quanto inusuale insalata.</span></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsFJpOMZHtfjQ3ttfnyGHLAqOVfTDhOfQaM-oEc2f3pqhQ6vc3dN68wpgXFalE3UTRIThOQlUK5fkG93VcUuPQGtNpMNpAvybx6uz3ixZ1hrBWjfX90ed2U_hQ46nQVNGh_8q4ISS9BmQp/s1600/sanguinelle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsFJpOMZHtfjQ3ttfnyGHLAqOVfTDhOfQaM-oEc2f3pqhQ6vc3dN68wpgXFalE3UTRIThOQlUK5fkG93VcUuPQGtNpMNpAvybx6uz3ixZ1hrBWjfX90ed2U_hQ46nQVNGh_8q4ISS9BmQp/s400/sanguinelle.jpg" width="400" /></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></b></div>
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</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">4 arance "sanguinelle"</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">100 g di olive nere </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">3 filetti di aringa salata</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">olio extravergine d' oliva</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">sale e pepe</span></li>
</ul>
<i><span style="font-family: Trebuchet MS, sans-serif;">Tempo di preparazione: 30 minuti</span></i><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pulite i filetti di aringa, togliete le spine e le parti nere; lavateli con cura e asciugateli, infine tagliateli a pezzetti.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pelate le arance sanguinelle e tagliatele a fette. Ponete le fette su un piatto da portata.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Snocciolate le olive e spargetele, insieme ai pezzetti di aringa, sulle fette di arance.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">In una ciotola, versate 6 cucchiai di olio, aggiungete sale e pepe, e sbattete con un forchetta fino ad ottenere un composto omogeneo.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">A questo punto versate il composto sulle fette di arance sanguinelle con aringa e olive; lasciate insaporire per 5/10 minuti. </span></div>
<br />Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.com0Sicilia, Italia37.5999938 14.01535569999998634.3608503 8.8517816999999859 40.8391373 19.178929699999987tag:blogger.com,1999:blog-5991215335559646433.post-53446437185726652082015-08-20T18:13:00.000+02:002015-08-21T18:51:34.444+02:00Gelato di ricotta fresca alla siciliana<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Ricetta di cucina tipica siciliana:pasticceria & gelateria, come fare il gelato in casa senza conservanti nè coloranti.</span></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2KE0E6pv8K985W4j598bvIYWDRCg7ltVDafAJ6rRCSrybO_La_rLRfXhAe0gYcEKDqO_uDC3Wdhxzlj1Tmi1CA9IZNr8DfaQ-yzSHuYNCnK9mQ-xv4-crvHPbzKYrybR6a2mBT9k6b8zo/s1600/il-gelato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2KE0E6pv8K985W4j598bvIYWDRCg7ltVDafAJ6rRCSrybO_La_rLRfXhAe0gYcEKDqO_uDC3Wdhxzlj1Tmi1CA9IZNr8DfaQ-yzSHuYNCnK9mQ-xv4-crvHPbzKYrybR6a2mBT9k6b8zo/s400/il-gelato.jpg" width="400" /></a></div>
<div>
<br /></div>
<div style="text-align: justify;">
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></b></div>
<div>
<ul>
<li style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;">500 gr. di ricotta fresca</span></li>
<li style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;">100 gr. di zucchero</span></li>
<li style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;">5 uova</span></li>
<li style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;">5 cucchiai di brandy (o in alternativa rhum)</span></li>
</ul>
<div style="text-align: justify;">
<i><span style="font-family: Trebuchet MS, sans-serif;">Tempo di preparazione: 15 minuti</span></i></div>
</div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">In una ciotola capiente sbattete i tuorli d'uovo aggiungendo lo zucchero fino a quando il preparato non diventa soffice e schiumoso, a quel punto aggiungete il liquore e la ricotta, che va preventivamente passata al setaccio.</span><br />
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<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Mescolate con delicatezza fino a quando il preparato non si sarà amalgamato a dovere.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Preparate un contenitore in acciaio, oppure una serie di teglie d'alluminio usa e getta, rivestite con un foglio di carta oleata e versateci il preparato, coprite con un altro foglio di carta oleata e riponete nel congelatore per circa 4/5 ore.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Potete servirlo con una guarnitura di frutta candita,pistacchi e mandorle, frutta fresca, frutti di bosco, sciroppo , e poi.... leccatevi i baffi :-)</span></div>
</div>
Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.com0Sicilia, Italia37.5999938 14.01535569999998634.3608503 8.8517816999999859 40.8391373 19.178929699999987tag:blogger.com,1999:blog-5991215335559646433.post-23448467316017716242015-08-20T17:24:00.002+02:002015-08-20T17:26:32.041+02:00Fettine di pesce spada al Marsala<h3>
<span style="color: #464646; font-family: Trebuchet MS, sans-serif; font-size: 14px; line-height: 24px;">Ricetta di cucina tipica siciliana: secondi piatti, una ricetta semplice e deliziosa al liquore di Marsala.</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCKISVhIckfndvWovqVD7SGxovmHeOD-XtTN4o9frKeklzyKaPxUmiQQedDQYVYzU5YSYfvrMofmKorctJ45hKbK0HzD13D3giwHxE2z9KnZPVZKbYZ4rZs17uPX-ot0sQe_ndLWXckw-i/s1600/Pesce-spada.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCKISVhIckfndvWovqVD7SGxovmHeOD-XtTN4o9frKeklzyKaPxUmiQQedDQYVYzU5YSYfvrMofmKorctJ45hKbK0HzD13D3giwHxE2z9KnZPVZKbYZ4rZs17uPX-ot0sQe_ndLWXckw-i/s400/Pesce-spada.jpg" width="400" /></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></b></div>
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</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">4 fette sottili di pesce spada</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">farina</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">30 g di burro</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 spicchio di aglio</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 rametto di prezzemolo</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 bicchiere di Marsala</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">olio extravergine d' oliva</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">sale</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">pepe bianco</span></li>
</ul>
<i><span style="font-family: Trebuchet MS, sans-serif;">Tempo di preparazione: 25 minuti</span></i><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Schiacciate l' aglio e fatelo dorare in una padella con un filo d' olio extravergine d' oliva; eliminatelo e fate sciogliere il burro. Mettete da parte 1 cucchiaio di composto.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Quando il burro sarà sciolto, mettete le fettine di pesce spada nella padella e fatele rosolare da entrambi i lati. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Nel frattempo impastate il cucchiaio di composto con un pò di farina per addensarlo, e versatelo sulle fettine di pesce spada.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Dopo circa 1 minuto aggiungete il Marsala.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Aggiungete il prezzemolo tritato, il sale, il pepe bianco e fate ridurre il fondo di cottura.</span></div>
<div>
<span style="color: #464646; font-family: Trebuchet MS, sans-serif; font-size: 14px; line-height: 24px;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.com0Sicilia, Italia37.5999938 14.01535569999998634.3608503 8.8517816999999859 40.8391373 19.178929699999987tag:blogger.com,1999:blog-5991215335559646433.post-32059910656912389082015-08-20T17:16:00.000+02:002015-08-20T17:17:35.586+02:00Pasta cà nnocca (col fiocco)<h3 style="text-align: center;">
<span style="color: #464646; font-family: Trebuchet MS, sans-serif; font-size: 14px; line-height: 24px;">Ricetta di cucina tipica siciliana: primi piatti, bucatini con acciughe fresche e pisellini.</span></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGvWOg-xUZxNqWFE0zkn5OdnK9Law3H07_5MOlXnnne121_sliAiAGWwvngevGS4xV1R824ZdjzvJloqFUctxJIfuQs7Eex4NkvUo7vuCJyz7otShUoR4XNW6MPrdWZV90cKnKMwVXCnMM/s1600/Bigoli-Freschi3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGvWOg-xUZxNqWFE0zkn5OdnK9Law3H07_5MOlXnnne121_sliAiAGWwvngevGS4xV1R824ZdjzvJloqFUctxJIfuQs7Eex4NkvUo7vuCJyz7otShUoR4XNW6MPrdWZV90cKnKMwVXCnMM/s400/Bigoli-Freschi3.jpg" width="400" /></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">400 g di bucatini</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">500 g di acciughe fresche</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">250 g di pisellini freschi</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 cipolla</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 rametto di prezzemolo</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">olio extravergine d' oliva</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">sale e pepe</span></li>
</ul>
<span style="font-family: Trebuchet MS, sans-serif;"><i>Tempo di preparazione: 40 minuti</i></span><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i></div>
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<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Lavate le acciughe, togliete le lische e spezzettatele; tenetele da parte.</span></div>
</div>
<div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Tritate finemente la cipolla e soffriggetela in un tegame con un filo d' olio extravergine d' oliva; aggiungete i pisellini, mescolate e fate insaporire per un paio di minuti.</span></div>
</div>
<div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Aggiungete un mestolo d' acqua calda e fate ridurre a fiamma moderata.</span></div>
</div>
<div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Aggiungete le acciughe e il prezzemolo tritato; fate cuocere a fiamma bassa, mescolando di tanto in tanto. Salate e pepate a fine cottura.</span></div>
</div>
<div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Scolate i bucatini al dente, poneteli nel tegame con il composto, rigirateli per un paio di minuti e servite.</span></div>
</div>
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</ul>
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<span style="color: #464646; font-family: Trebuchet MS, sans-serif; font-size: 14px; line-height: 24px;"><br /></span></div>
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Anonymoushttp://www.blogger.com/profile/17164834980986292501noreply@blogger.com0Sicilia, Italia37.5999938 14.01535569999998634.3608503 8.8517816999999859 40.8391373 19.178929699999987