tag:blogger.com,1999:blog-78008106172115989642024-03-14T07:00:13.338+01:00Pasticceria Siciliana FalangaAnonymoushttp://www.blogger.com/profile/08000443903952832698noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-7800810617211598964.post-10395835239269783362012-05-18T11:30:00.000+02:002012-05-18T11:30:03.571+02:00Pere al cioccolato e Perle Falanga<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: Times, 'Times New Roman', serif;"><span style="color: orange; font-size: large;">Ingredienti ( per
persona ) :</span><span style="font-size: small;"><o:p></o:p></span></span></b></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">1
pera<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">50
gr di cioccolato fondente <o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">½
bicchiere di vino rosso Nero d’Avola <o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">Perle
Falanga ( q.b. ) <o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">Cannella
( q.b. ) <o:p></o:p></span></span></div>
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<b><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: orange;">Preparazione : </span><o:p></o:p></span></b></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">Infornare
ad alta temperatura le pere in una teglia aggiungendo il Nero d’Avola e girarle
di tanto in tanto, ( in alternativa avvolgerle in carta d’alluminio). Tenere in
forno per 30/40 minuti circa. <o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">Fondere
il cioccolato a bagnomaria, usando un pentolino sopra un'altra pentola con
dell’acqua in modo che il cioccolato si sciolga con il vapore dell’acqua. <o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">Uscire
le pere dal forno, adagiatele su di un piatto aggiungendo le Perle Falanga e
fate colare sopra il cioccolato fuso sulle pere lasciando che scorra fino alle
Perle Falanga.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">Grattugiare
sopra le pere della cannella e aggiungere del pistacchio per decorare. <o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">Servite
il piatto con il cioccolato ancora caldo per un maggior piacere. <o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">Aspettate
i commenti dei fortunati commensali . . . <o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">Note:
<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">La
ricetta è molto semplice, è però essenziale scegliere delle pere mature di
qualità, che siano di già molto dolci cosi da non aggiungere alcuno zucchero
aggiunto. <o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">Per maggiori informazioni suoi prodotti Falanga utilizzati nella ricetta</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">Visita il <a href="http://www.pasticceriasicilianafalanga.com/" target="_blank">Sito Web</a></span></span></div>
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<span style="font-size: 12pt;"><br /></span></div>Anonymoushttp://www.blogger.com/profile/08000443903952832698noreply@blogger.com0Via Cosmo Mollica Alagona, 95121 Catania CT, Italia37.4333647 15.035154837.4270602 15.025284300000001 37.4396692 15.0450253tag:blogger.com,1999:blog-7800810617211598964.post-39702878619580462802012-05-15T11:00:00.000+02:002012-05-15T11:00:03.213+02:00Salame al cioccolato e pistacchio<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-vVZGecyydBM/T58l6kgul6I/AAAAAAAAAIM/wow1EzeZIzc/s1600/IMG_4050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-vVZGecyydBM/T58l6kgul6I/AAAAAAAAAIM/wow1EzeZIzc/s400/IMG_4050.JPG" width="400" /></a></div>
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<b><span style="font-family: Arial, sans-serif;"><span style="color: orange;"><span style="font-size: large;">Ingredienti
:</span><span style="font-size: small;"><o:p></o:p></span></span></span></b></div>
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<b><span style="font-family: Arial, sans-serif; font-size: 12pt;"><span style="color: orange;"><br /></span></span></b></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">100 gr di cioccolato
fondente <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">50 gr di zucchero <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 tuorlo d’uovo <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">70 gr di burro <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 Cucchiaio di Rum o
Brandy <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">30 gr di nocciole <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 pacco di croccanti
al pistacchio Falanga da 100 gr <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">50 gr di biscotti
secchi (se si preferisce 50 grammi di altro croccante al pistacchio Falanga) <o:p></o:p></span></div>
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<span style="font-size: large;"><b><span style="font-family: Arial, sans-serif;"><span style="color: orange;">Preparazione</span></span></b><span style="font-family: Arial, sans-serif;"><span style="color: orange;">:</span></span></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;"><span style="color: orange;"><br /></span></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Far riposare il burro
per pochi minuti fuori dal frigorifero, in modo che si ammorbidisca, e nel
frattempo far sciogliere il cioccolato fondente a bagnomaria* mescolandolo per
non lasciare grumi, quando è sciolto lasciatelo raffreddare leggermente. <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Spezzettate i
biscotti e i croccanti Falanga in una ciotola capiente, aggiungendo anche le
nocciole tritate. <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">In una ciotola a
parte lavorate il burro, che si è ammorbidito, a crema con una spatola ( anche
un cucchiaio va bene ) aggiungendo a
mano lo zucchero e il tuorlo d’uovo, versate inoltre il cioccolato fuso e 1
cucchiaio di Rum o Brandy; mescolate il tutto. <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Unite nella ciotola
dove avete sbriciolato i croccanti Falanga e i biscotti il composto e
amalgamate bene il tutto, per avere un miglior risultato un consiglio è quello
di amalgamarlo bene a mano spezzettando ancora di più i biscotti e i croccanti.
<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">L’impasto è pronto ! <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Mettete l’impasto
sopra un foglio di carta
d’alluminio e avvolgetelo per dargli una
forma cilindrica che ricordi quella di un salame, pressate quanto basta. <o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif;"><br /></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Conservare il vostro
salame al cioccolato e pistacchio in freezer per 2/3 ore circa. <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Tolto dal freezer
affettate come se fosse un salame e servitelo, stupendo i vostri commensali !<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Se dovesse avanzare
si può conservare in frigo.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt;"><span style="color: orange;">Note</span></span></div>
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<span style="font-family: "Arial","sans-serif";">*( si mette un pentolino sopra una
pentola più grande con dell’acqua, affinché il cioccolato si sciolga con il
vapore dell’acqua e non con il contatto diretto, quest’ultimo metodo infatti
non sembra essere molto amato dal cioccolato ! )<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";"><br /></span></div>
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<span style="font-family: "Arial","sans-serif";">Per maggiori info sugli ingredienti Falanga</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: "Arial","sans-serif";">Visita il <a href="http://www.pasticceriasicilianafalanga.com/" target="_blank">Sito Web</a></span></div>
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<span style="font-family: "Arial","sans-serif";"><br /></span></div>Anonymoushttp://www.blogger.com/profile/08000443903952832698noreply@blogger.com0Via Cosmo Mollica Alagona, 95121 Catania CT, Italia37.4333647 15.035154837.4270602 15.025284300000001 37.4396692 15.0450253tag:blogger.com,1999:blog-7800810617211598964.post-53152679227022010632012-05-11T10:30:00.000+02:002012-05-11T10:30:02.953+02:00Baci di dama Falanga<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-l3ztQYixaYg/T58j9d-jbuI/AAAAAAAAAHU/5gOgnZ1p8m4/s1600/IMG_4076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-l3ztQYixaYg/T58j9d-jbuI/AAAAAAAAAHU/5gOgnZ1p8m4/s400/IMG_4076.JPG" width="400" /></a></div>
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<span style="font-family: Times, 'Times New Roman', serif;"><span style="color: orange; font-size: large;">Ingredienti
:</span><span style="font-size: medium;"><o:p></o:p></span></span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">50
gr di cioccolato fondente ( o crema di pistacchio ) <o:p></o:p></span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">Un
pacco da 100 gr di Gocce Falanga ( gusto a vostro piacimento ) <span style="font-size: x-small;"><o:p></o:p></span></span></div>
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<span style="font-family: Times, 'Times New Roman', serif;"><span style="color: orange; font-size: large;">Preparazione
:</span><span style="font-size: medium;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: Times, 'Times New Roman', serif;">Fa sciogliere il cioccolato a
bagnomaria, mettendo un pentolino sopra una pentola più grande con
dell’acqua, affinché il cioccolato si sciolga con il vapore dell’acqua e non
con il contatto diretto, quest’ultimo metodo infatti non sembra essere molto
amato dal cioccolato ! <o:p></o:p></span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">Aspettate che il cioccolato si
raffreddi e spalmatelo sotto una Goccia Falanga, unite un'altra Goccia Falanga
in modo che si leghi dolcemente alla sua
metà. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: Times, 'Times New Roman', serif;">I nostri Baci di Dama Falanga sono
pronti!<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: Times, 'Times New Roman', serif;">Invece del cioccolato si può usare la
crema di pistacchio che insieme alle gocce al pistacchio sono una vera
prelibatezza ! <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Times, 'Times New Roman', serif;">Per maggiori informazioni sulle Gocce Falanga</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Times, 'Times New Roman', serif;">Visita il <a href="http://www.pasticceriasicilianafalanga.com/" target="_blank">Sito Web</a></span></div>
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<br /></div>
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<a href="http://4.bp.blogspot.com/-YAK4VFodEc4/T58knDoakWI/AAAAAAAAAH4/IU7_w_xhY80/s1600/IMG_4074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-YAK4VFodEc4/T58knDoakWI/AAAAAAAAAH4/IU7_w_xhY80/s200/IMG_4074.JPG" width="200" /></a></div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/08000443903952832698noreply@blogger.com0Via Cosmo Mollica Alagona, 95121 Catania CT, Italia37.4333647 15.035154837.4270602 15.025284300000001 37.4396692 15.0450253tag:blogger.com,1999:blog-7800810617211598964.post-26132292765227317392012-05-07T12:30:00.000+02:002012-05-07T12:30:04.334+02:00Dolce Frutta Falanga<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Iq7gTrdwFas/T58ifWc7PvI/AAAAAAAAAGs/dZknwAf1ras/s1600/IMG_4169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-Iq7gTrdwFas/T58ifWc7PvI/AAAAAAAAAGs/dZknwAf1ras/s400/IMG_4169.JPG" width="400" /></a></div>
<span style="font-family: Times, 'Times New Roman', serif;"><br /></span><br />
<br />
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-size: 14pt;"><span style="color: orange; font-family: Times, 'Times New Roman', serif;"><br /></span></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-size: 14pt;"><span style="color: orange; font-family: Times, 'Times New Roman', serif;">Ingredienti ( per 2
persone ) <o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">1
Arancia ( tipo vanillina ) <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">1
pacco di formelle all’arancia Falanga<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">1
bicchiere di limoncello <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-size: 14pt;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="color: orange;"><br /></span></span></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-size: 14pt;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="color: orange;">Preparazione :</span><o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">Tagliare
l’arancia a fette ( non troppo sottili ). <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">Servire
su un piatto da frutta, adagiandogli sopra le formelle all’arancia Falanga.
Aggiungete il limoncello. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">Prima
di servire aspettate che il limoncello ammorbidisca le formelle. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">Una
ricetta pratica e veloce che farà fare sicuramente una gran figura per il fine
pasto, specialmente se siete indecisi se servire dolce o frutta …! </span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">Per maggiori informazioni sui prodotti Falanga</span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">visita il <a href="http://www.pasticceriasicilianafalanga.com/" target="_blank">Sito Web</a></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;"><br /></span></span></div>
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<a href="http://1.bp.blogspot.com/-EV5lLqJNl9M/T58i5I6fxlI/AAAAAAAAAHI/2NSLUf9wPwg/s1600/IMG_4163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-EV5lLqJNl9M/T58i5I6fxlI/AAAAAAAAAHI/2NSLUf9wPwg/s200/IMG_4163.JPG" width="200" /></a></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;"><br /></span></span></div>Anonymoushttp://www.blogger.com/profile/08000443903952832698noreply@blogger.com0Via Cosmo Mollica Alagona, 95121 Catania CT, Italia37.4333647 15.035154837.4270602 15.025284300000001 37.4396692 15.0450253tag:blogger.com,1999:blog-7800810617211598964.post-84326025181908731782012-05-03T12:30:00.001+02:002012-05-03T12:30:00.872+02:00Crema di ricotta e croccante al pistacchio Falanga<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-QlA54j46QIk/T58g0FBgEDI/AAAAAAAAAGE/RoMH5iwzTj4/s1600/IMG_4105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-QlA54j46QIk/T58g0FBgEDI/AAAAAAAAAGE/RoMH5iwzTj4/s320/IMG_4105.JPG" width="320" /></a></div>
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<br />
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-size: 14pt;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="color: orange;">Ingredienti ( per 2
persone ) : </span><o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">400
gr di ricotta fresca <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">100
gr di zucchero <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">1
pacco da 100 gr di Croccante al pistacchio Falanga <o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal">
<b><span style="font-size: 14pt;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="color: orange;">Preparazione : </span><o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">Su
una ciotola capiente montare la ricotta e lo zucchero con uno sbattitore
elettrico fino formare una crema di ricotta.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">Versare
la crema in una coppa di gelato e SOLO poco prima di servire, aggiungete i
croccanti al pistacchio Falanga attorno la coppa( un lungo contatto con la
ricotta rammollirebbe il croccante ), facendo svolgere loro la funzione di
cucchiaino. <o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="color: orange;">Note:
</span><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">La
buona riuscita di questa ricetta dipende in particolar modo dalla scelta della
ricotta, scegliete una qualità freschissima, e chiedete a vostro supermercato
di fiducia un tipologia che si sposi meglio con i dolci.</span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">Per maggiori info sul croccante </span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">visita il <a href="http://www.pasticceriasicilianafalanga.com/" target="_blank">Sito Web </a></span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><br /></span></div>
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<a href="http://1.bp.blogspot.com/-3nf-n8xWoQ4/T58hUCfgH3I/AAAAAAAAAGQ/EulTnNndBaM/s1600/IMG_4089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-3nf-n8xWoQ4/T58hUCfgH3I/AAAAAAAAAGQ/EulTnNndBaM/s200/IMG_4089.JPG" width="200" /></a></div>
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<a href="http://2.bp.blogspot.com/-sZEvU9UWovc/T58hVsf9GQI/AAAAAAAAAGg/zchjwL20Z2I/s1600/IMG_4113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-sZEvU9UWovc/T58hVsf9GQI/AAAAAAAAAGg/zchjwL20Z2I/s200/IMG_4113.JPG" width="200" /></a></div>
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<span style="font-size: 12pt;"><br /></span></div>Anonymoushttp://www.blogger.com/profile/08000443903952832698noreply@blogger.com0Via Cosmo Mollica Alagona, 95121 Catania CT, Italia37.4333647 15.035154837.4270602 15.025284300000001 37.4396692 15.0450253tag:blogger.com,1999:blog-7800810617211598964.post-5632836131257848162012-04-30T10:30:00.000+02:002012-04-30T03:26:07.494+02:00Quadrotti al limone Falanga in crema di limoncello<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-c-X20O-TS2c/T53nnvY6A_I/AAAAAAAAAFI/SVdVRAU_6Co/s1600/Copia+di+IMG_4057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-c-X20O-TS2c/T53nnvY6A_I/AAAAAAAAAFI/SVdVRAU_6Co/s320/Copia+di+IMG_4057.JPG" width="320" /></a></div>
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<b><span style="color: #a6b301; font-family: Arial, sans-serif; font-size: 14pt;"><br /></span></b></div>
<div class="MsoNormal">
<b><span style="color: #a6b301; font-family: Arial, sans-serif; font-size: 14pt;"><br /></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-family: Times, 'Times New Roman', serif;"><span style="color: orange; font-size: large;">Ingredienti : </span><span style="color: #a6b301; font-size: 14pt;"><o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Times, 'Times New Roman', serif;">20 gr di burro <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Times, 'Times New Roman', serif;">1,5 cucchiaio di amido ( o farina tipo “00” )
<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Times, 'Times New Roman', serif;">2 cucchiai di zucchero <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Times, 'Times New Roman', serif;">1 busta di vanellina <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Times, 'Times New Roman', serif;">Un bicchiere di limoncello ( 0,33 cl ) <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Times, 'Times New Roman', serif;">Un pacco di Quadrotti Falanga da 100 gr <span style="font-size: x-small;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: Times, 'Times New Roman', serif;"><span style="color: orange; font-size: large;">Preparazione
: </span><span style="color: #a6b301; font-size: 14pt;"><o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<span style="font-family: Times, 'Times New Roman', serif;">Far
sciogliere il burro in un pentolino a fuoco lento quindi aggiungere amido, zucchero, vanellina e
limoncello. Mescolate bene il tutto cosi da non lasciare grumi. Lasciate
riscaldare a fuoco lento finché non otterrete una crema ( non disperate se non
è troppo densa, ha bisogno di raffreddarsi ). Spegnete il fuoco e fate
raffreddare avendo cura di girarla di tanto in tanto finché non diventa sempre
più cremosa.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times, 'Times New Roman', serif;">Nel frattempo
preparate in un piano da portata o in un vassoio i Quadrotti al limone Falanga,
adagiandoli in modo da formare una base cosi da poterci mettere la crema una
volta raffreddata. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times, 'Times New Roman', serif;">Aspettate che
la crema sia amalgami bene con i Quadrotti al limone e serviteli su dei
piattini da dessert con dei cucchiaini. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times, 'Times New Roman', serif;">Aspettate la
faccia stupita dei vostri commensali !<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: Times, 'Times New Roman', serif;"><span style="color: orange; font-size: large;">Varianti : </span><span style="font-size: small;"><o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">Una variante a questa ricetta è quella di
usare al posto del limoncello, un succo di limone ( zuccherando la crema con un
cucchiaio in più ) o di arancia ( sempre
un bicchiere ). Se si usa il succo di arancia, è più indicato fare una base di
Quadrotti all’arancia Falanga.</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif; font-size: 12pt;"><br /></span></div>
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Per avere maggiori informazioni suoi Quadrotti Falanga</div>
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Visita il <a href="http://www.pasticceriasicilianafalanga.com/" target="_blank">Sito Web</a></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;"><br /></span></div>Anonymoushttp://www.blogger.com/profile/08000443903952832698noreply@blogger.com0Via Cosmo Mollica Alagona, 95121 Catania CT, Italia37.4333647 15.035154837.4270602 15.025284300000001 37.4396692 15.0450253tag:blogger.com,1999:blog-7800810617211598964.post-78933856947043597732012-04-15T07:28:00.003+02:002012-04-15T07:28:54.338+02:00Cannoli ripieni di Ricotta e Croccanti al Pistacchio Falanga<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-CooUuzqWU00/T4pau986zCI/AAAAAAAAAEU/YSmGltpGmQ8/s1600/IMG_4130.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Falanga" border="0" height="240" src="http://3.bp.blogspot.com/-CooUuzqWU00/T4pau986zCI/AAAAAAAAAEU/YSmGltpGmQ8/s320/IMG_4130.JPG" title="Falanga" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto dei Cannoli di Ricotta e Croccanti al Pistacchio Falanga</td></tr>
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<b><span style="font-family: Times, 'Times New Roman', serif;"><span style="color: orange; font-size: large;"><br /></span></span></b></div>
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<b><span style="font-family: Times, 'Times New Roman', serif;"><span style="color: orange; font-size: large;">Ingredienti :</span></span></b></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">400
gr di ricotta fresca<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">100
gr di zucchero <o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">Scorze
di cannoli <o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">1
pacco di croccanti al pistacchio Falanga da 100 gr <o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;"><br /></span></span></div>
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<b><span style="font-family: Times, 'Times New Roman', serif;"><span style="color: orange; font-size: large;">Preparazione :</span></span></b></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">Su
una ciotola capiente montare la ricotta e lo zucchero con uno sbattitore
elettrico fino formare una crema di ricotta, sbriciolate dentro la crema i
croccanti al pistacchio Falanga, e mescolare il tutto con un cucchiaio. <o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">Riempire
le scorze di cannoli con la crema. <o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">Anche
per questa ricetta è fondamentale l’uso di una qualità freschissima di ricotta!
Fatevi consigliare nel vostro supermercato di fiducia. </span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Times, 'Times New Roman', serif;">Per avere maggiori informazioni sul Croccante al Pistacchio Falanga clicca sul link seguente:</span></span></div>
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<span style="font-family: Times, 'Times New Roman', serif;"><a href="http://www.pasticceriasicilianafalanga.com/">Sito Web Falanga</a></span></div>
<br />Anonymoushttp://www.blogger.com/profile/08000443903952832698noreply@blogger.com2Via Cosmo Mollica Alagona, 95121 Catania CT, Italia37.4333647 15.035154837.4270602 15.025284300000001 37.4396692 15.0450253