tag:blogger.com,1999:blog-58684147250203692002024-03-13T17:11:29.245+01:00Ricette della Cucina AustriacaSpecialità tradizionali cucinate da una vera austriaca ;)Irenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-5868414725020369200.post-66833855056461756682015-12-01T18:08:00.000+01:002015-12-01T18:14:09.641+01:00Pollo croccante - Knusperhendl<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif;">Nella cucina austriaca facciamo largo uso di carni di tutti i tipi. Ovviamente non può mancare il pollo :)</span><br />
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<span style="font-family: "verdana" , sans-serif;">Una delle mie domande è sempre stata come fosse possibile fare un pollo intero in forno che sia croccante. Ho sperimentato varie possibilità e ad oggi la mia preferita è quella che prevede l'uso di un oggetto tanto semplice quanto geniale: il Pepita Chef della ditta Domital. Si tratta di un piccolo "cono" in ceramica che fa sì che il pollo diventi croccante fuori ma rimanga succoso all'interno.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Un piccolo trucco di questo oggetto sta proprio nel fatto che si può aggiungere un po' di liquido nel piccolo contenitore che, evaporando durante la cottura, lascia la carne bella morbida e insaporita dal liquido scelto (ovviamente non uso semplicemente acqua ma prefersico una buona birra rigorosamente austriaca). Altro aspetto molto gradito è che non occorre aggiungere grassi ma che, anzi, il grasso del pollo cola verso il basso e quindi rimane soltanto un bel pollo croccante e saporito.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Ma vediamo la ricetta:</span><br />
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<u><span style="font-family: "verdana" , sans-serif;">Ingredienti:</span></u><br />
<span style="font-family: "verdana" , sans-serif;">1 pollo</span><br />
<span style="font-family: "verdana" , sans-serif;">birra q.b.</span><br />
<span style="font-family: "verdana" , sans-serif;">sale</span><br />
<span style="font-family: "verdana" , sans-serif;">pepe</span><br />
<span style="font-family: "verdana" , sans-serif;">paprika dolce</span><br />
<span style="font-family: "verdana" , sans-serif;">spezie a piacere</span><br />
<span style="font-family: "verdana" , sans-serif;">olio evo</span><br />
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<u><span style="font-family: "verdana" , sans-serif;">Procedimento:</span></u><br />
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<ul>
<li><span style="font-family: "verdana" , sans-serif;">lava il pollo sotto acqua corrente e asciugalo con della carta da cucina</span></li>
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<li><span style="font-family: "verdana" , sans-serif;">spezialo con sale, pepe, paprika dolce, e le spezie a tuo piacere (io ho usato direttamente un sale speziato già pronto contenente maggiorana, salvia, prezzemolo, basilico, timo, sedano, rosmarino)</span></li>
</ul>
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<li><span style="font-family: "verdana" , sans-serif;">ungilo con poco olio</span></li>
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<li><span style="font-family: "verdana" , sans-serif;">riempi il foro del cuocipollo Pepitachef con poca birra</span></li>
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<li><span style="font-family: "verdana" , sans-serif;">"siedi" il pollo sul cuocipollo</span></li>
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<li><span style="font-family: "verdana" , sans-serif;">sistema il tutto in una forma da torte oppure una pentola dove poi colerà il grasso in eccesso</span></li>
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<li><span style="font-family: "verdana" , sans-serif;">inforna a 180/200°C per 50 minuti</span></li>
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<li><span style="font-family: verdana, sans-serif;">spezzetalo e gustalo ancora caldo e croccante ;)</span></li>
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<u>Consiglio:</u> se si dovesse colorare troppo durante la cottura coprilo con un po' di carta di aluminio per evitare che si bruci esternamenteIrenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.com0tag:blogger.com,1999:blog-5868414725020369200.post-21929925853572426202013-02-19T08:30:00.000+01:002013-02-19T08:30:01.782+01:00Gnochetti di burro - Butternockerl<div style="text-align: justify;">
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<span style="font-family: Verdana, sans-serif;">Come ormai sapete sono innamorata delle <b>zuppe austriache</b> ;) Ne mangerei una il giorno, soprattutto d'inverno quando fuori fa freddo e quell'ottimo <b>brodo saporito</b> mi riscalda tutto il corpo. Stasera mi sono fatta tentare dagli <b>gnocchetti di burro</b> che sono una sfiziosa aggiunta per i <b>brodi </b>sia di carne che di verdura. La <b>ricetta </b>è semplice e senza carne, quindi può essere gustata anche dai vegetariani amanti della <b>cucina austriaca</b> :)</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredienti (per 4 persone):</u></span></div>
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<span style="font-family: Verdana, sans-serif;">125ml di latte</span></div>
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<span style="font-family: Verdana, sans-serif;">60g di burro</span></div>
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<span style="font-family: Verdana, sans-serif;">60g di farina</span></div>
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<span style="font-family: Verdana, sans-serif;">2 uova</span></div>
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<span style="font-family: Verdana, sans-serif;">noce moscata</span></div>
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<span style="font-family: Verdana, sans-serif;">sale</span></div>
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<span style="font-family: Verdana, sans-serif;">prezzemolo</span></div>
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<span style="font-family: Verdana, sans-serif;">1lt di brodo (<a href="http://cucinaustriaca.blogspot.it/2011/12/zuppa-con-tagliatelline-di-frittata.html" rel="nofollow" target="_blank">qui la ricetta</a>)</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Procedimento:</u></span></div>
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<ul>
<li><span style="font-family: Verdana, sans-serif;">metti il latte, il burro, il sale e la noce moscata gratugiata in una pentola e porta all'ebollizione</span></li>
<li><span style="font-family: Verdana, sans-serif;">aggiungi la farina tutta insieme e gira energicamente con un mestolo o la frusta fino a quando la pasta non si stacca dal bordo della pentola</span></li>
<li><span style="font-family: Verdana, sans-serif;">sbatti le uova in un bicchiere e aggiungili un poco alla volta alla pasta girando bene</span></li>
<li><span style="font-family: Verdana, sans-serif;">forma degli gnocchetti con dei cucchiaini e mettili nel brodo caldissimo per 10 minuti circa</span></li>
<li><span style="font-family: Verdana, sans-serif;">servi e spolveri con del prezzemolo tritato</span></li>
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<b>Buon apettito!!</b></div>
Irenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.com2tag:blogger.com,1999:blog-5868414725020369200.post-74283303311560671462013-02-13T21:52:00.000+01:002013-02-13T21:52:06.957+01:00Saporito contorno di riso - Reisbeilage<div class="separator" style="clear: both; text-align: center;">
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Nella <b>cucina austriaca</b> il <b>riso </b>è usato moltissimo come <b>contorno</b>. Uno delle varianti più usate è un semplicissimo riso bianco che viene preparato bello secco e asicutto (tipo dal cinese per intenderci) e viene servito accompagnato dai secondi di carne sugosi. La <b>preparazione del riso</b> è quindi ben diversa rispetto a quella italiana ma ti consiglio davvero di provarlo che ha un sapore ottimo. Andiamo allora subito a vedere come si prepara un ottimo <b>riso</b> secondo la <b>ricetta austriaca</b>:</div>
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<u><b>Gli ingredienti (per 4 persone):</b></u></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
300g di riso</div>
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1/2 cipolla</div>
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4-6 chiodi di garofano</div>
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olio</div>
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sale</div>
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<u><b><br /></b></u></div>
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<u><b>Procedimento:</b></u></div>
<ul style="text-align: justify;">
<li style="font-family: Verdana,sans-serif;">metti il riso in un contenitore (tipo tazza per aiutarti nella misurazione)</li>
<li style="font-family: Verdana,sans-serif;">scalda un goccio di olio in una padella</li>
<li style="font-family: Verdana,sans-serif;">mettici il riso e lascialo prendere un leggerissimo colore (attenzione a non bruciarlo!)</li>
<li style="font-family: Verdana,sans-serif;">metti dell'acqua calda e piuttosto salata nella stessa tazza dove era il riso nella doppia quantità (se avevi una tazza di riso allora due tazze di acqua e cosi via)</li>
<li style="font-family: Verdana,sans-serif;">versa l'acqua sopra il riso e gira bene</li>
<li style="font-family: Verdana,sans-serif;">sbuccia la cipolla e infilzaci i chiodi di garofano</li>
<li style="font-family: Verdana,sans-serif;">quando il riso inizia a bollire gira per bene un'ultima volta, poni nel mezzo della pentola la cipolla, chiudi con il coperchio e metti a fuoco minimo sul fornello più piccolo</li>
<li style="font-family: Verdana,sans-serif;">lascia cuocere per 25 minuti circa e riapri il coperchio solo verso la fine della cottura</li>
<li><span style="font-family: Verdana,sans-serif;">togli la cipolla e servi</span></li>
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<span style="font-family: Verdana,sans-serif;"> Hai visto questa ricetta? Lascia qui il tuo commento, mi fare piacere sapere cosa ne pensi!</span></div>
Irenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.com3tag:blogger.com,1999:blog-5868414725020369200.post-55099355396187223602013-01-30T08:30:00.000+01:002013-01-30T08:30:06.120+01:00Zuppa alle cipolle - Zwiebelsuppe<div class="separator" style="clear: both; text-align: center;">
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Oggi ritorno con una delle mie <b>ricette </b>preferite per la semplicità nella preparazione ;) La <b>zuppa di cipolle</b> necessita di pochi ingredienti ed è facilissima da preparare; inoltre è un toccasana per il corpo visto le capacità benefiche della cipolla. Se ti piace puoi anche preparare dei crostini con del formaggio (tipo emmenthal, gouda o similari) che si accompagnano ottimamente con la <b>zuppa</b>. </div>
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<u><b>Ingredienti (per 4 persone):</b></u></div>
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750g di cipolle bionde</div>
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150g di burro</div>
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2lt di brodo</div>
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8 cucchiai di vino bianco</div>
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sale, pepe</div>
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<u><b>Procedimento:</b></u></div>
<ul style="text-align: justify;">
<li style="font-family: Verdana,sans-serif;">sbuccia e taglia le cipolle in degli anelli</li>
<li style="font-family: Verdana,sans-serif;">scalda il burro in una pentola e aggiungi le cipolle tagliate</li>
<li style="font-family: Verdana,sans-serif;">lasciale abbrustolire stando però attenta a non bruciarle</li>
<li style="font-family: Verdana,sans-serif;">sfuma con il vino bianco</li>
<li style="font-family: Verdana,sans-serif;">aggiungi il brodo e lascia bollire a fuoco medio per 20-30 minuti</li>
<li><span style="font-family: Verdana,sans-serif;">aggiusta di sale e pepe</span></li>
</ul>
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Irenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.com2tag:blogger.com,1999:blog-5868414725020369200.post-27265968761856793982013-01-16T08:30:00.000+01:002013-01-16T08:30:01.986+01:00barretta croccante - Knusperriegel<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Per queste feste ho preparate dei <b>regalini dolci e fatti in casa</b>. Ho voluto sperimentare una cosa diversa e mai assaggiata... così ho optato per delle <b>barrette croccanti</b> dal gusto decisamente nordico! Le spezie le rendono molto particolari e lasciano un senso "d'inverno" che spesso si trova nei paesi del nord europa. Le ho impacchettate singolarmente e legate con un nastro colorato - l'effetto regalo è stato molto bello!</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredienti </u>(per 8 barrette):</span></div>
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<span style="background-color: white; font-family: Verdana, sans-serif; line-height: 19.5px;">100g di miele di acacia</span></div>
<span style="font-family: Verdana, sans-serif;"></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 19.5px;">50g di sciroppo d'acero</span></span></div>
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<span style="background-color: white; line-height: 19.5px;"><div style="text-align: justify;">
1 cucchiaino di succo di limone</div>
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1 cucchiaino di spezie (chiodi di garofano, cannella, poco anice)</div>
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200g di müsli (sono buoni quelli con cereali e frutta)</div>
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60g di cioccolata bianca</div>
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<span style="background-color: white; line-height: 19.5px;"><span style="font-family: Verdana, sans-serif;"><u>Procedimento</u>:</span></span></div>
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<ul>
<li style="text-align: justify;"><span style="background-color: white; line-height: 19.5px;"><span style="font-family: Verdana, sans-serif;">riscalda il forno a 130°</span></span></li>
<li style="text-align: justify;"><span style="background-color: white; line-height: 19.5px;"><span style="font-family: Verdana, sans-serif;">frulla le spezie</span></span></li>
<li style="text-align: justify;"><span style="background-color: white; line-height: 19.5px;"><span style="font-family: Verdana, sans-serif;">fa bollire per 5 minuti il miele, lo sciroppo d'acero, il succo di limone e le spezie</span></span></li>
<li style="text-align: justify;"><span style="background-color: white; line-height: 19.5px;"><span style="font-family: Verdana, sans-serif;">aggiungici il müsli e gira bene</span></span></li>
<li style="text-align: justify;"><span style="background-color: white; line-height: 19.5px;"><span style="font-family: Verdana, sans-serif;">spalma la massa su una teglia da forno, deve essere alto circa 1cm</span></span></li>
<li style="text-align: justify;"><span style="background-color: white; line-height: 19.5px;"><span style="font-family: Verdana, sans-serif;">inforna per 15-18 minuti</span></span></li>
<li style="text-align: justify;"><span style="line-height: 19.5px;"><span style="font-family: Verdana, sans-serif;">lascia raffreddare e taglia la massa in barrette</span></span></li>
<li style="text-align: justify;"><span style="line-height: 19.5px;"><span style="font-family: Verdana, sans-serif;">metti la cioccolata in una busta da freezer e riscaldala in dell'acqua bollente</span></span></li>
<li style="text-align: justify;"><span style="line-height: 19.5px;"><span style="font-family: Verdana, sans-serif;">taglia un piccolo buco nell'angolo della busta</span></span></li>
<li style="text-align: justify;"><span style="line-height: 19.5px;"><span style="font-family: Verdana, sans-serif;">lascia cadere un po' di cioccolata sulla barretta</span></span></li>
<li style="text-align: justify;"><span style="line-height: 19.5px;"><span style="font-family: Verdana, sans-serif;">lascia raffreddare e impacchetta singolarmente per evitare che si appiccichino</span></span></li>
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<span style="font-family: Verdana, sans-serif;">Fammi sapere cosa pensi di questa ricetta!</span></div>
Irenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.com0tag:blogger.com,1999:blog-5868414725020369200.post-15111224299029199422013-01-02T22:24:00.001+01:002013-01-02T22:24:12.772+01:00Le palle di Mozart - Mozartkugeln<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhecl5jJ9pPzvguLolWCuN9hi6NSRrMwqoYoD2Y2dJd58Y8eRbVQ3dy4ECxN2zMvR5tqUiVj_gex8dPxQFgzKbl47KuLs72bJE-p0jrJqHW2a-KkdFc0XqfQ_SMl-drny3MjMKeleaK6Bp8/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhecl5jJ9pPzvguLolWCuN9hi6NSRrMwqoYoD2Y2dJd58Y8eRbVQ3dy4ECxN2zMvR5tqUiVj_gex8dPxQFgzKbl47KuLs72bJE-p0jrJqHW2a-KkdFc0XqfQ_SMl-drny3MjMKeleaK6Bp8/s1600/images.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Chi non ha mai assaggiato o perlomeno sentito parlare delle famosissime <b>palle di Mozart</b>? Sono davvero squisite ma purtroppo, qui in Italia, quasi introvabili. Questo natale ho pensato bene di preparare un <b>dolce pensierino</b> come <b>regalo </b>e mi sono lanciata nella produzione delle <b>palle di Mozart</b>. Devo ammettere che è un lavoro lunghissimo, quindi armati di pazienza, ma ti assicuro che il risultato non ha niente da invidiare alle <b>Mozartkugeln </b>che si trovano nei negozi austriaci.</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredienti</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;">200g di gianduia (se non la trovi pronta, la ricetta è <a href="http://www.blogger.com/blogger.g?blogID=5868414725020369200#editor/target=post;postID=6231318572846528918;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=0;src=postname" target="_blank">qui</a>)</span></div>
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<span style="font-family: Verdana, sans-serif;">120g di zucchero a velo</span></div>
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<span style="font-family: Verdana, sans-serif;">320g di marzapane</span></div>
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<span style="font-family: Verdana, sans-serif;">40g di pistacchi</span></div>
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<span style="font-family: Verdana, sans-serif;">2 1/2 cucchiaino di amaretto</span></div>
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<span style="font-family: Verdana, sans-serif;">150g di cioccolata fondente</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Procedimento</u>:</span></div>
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<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">forma circa 40 palline di gianduia (<a href="http://www.blogger.com/blogger.g?blogID=5868414725020369200#editor/target=post;postID=6231318572846528918;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=0;src=postname" target="_blank">ricetta</a>)</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">mettile in frigorifero</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">frulla i pistacchi sbucciati, aggiungi lo zucchero a velo</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">impasta il marzapane con i pistacchi e lo zucchero a velo e aggiungici l'amaretto</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">forma un rotolo di pasta, taglialo in piccoli pezzettini e avvolgili intorno alle palline di gianduia</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">metti le palline in frigo per circa 4 ore</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">sciogli la ciocciolata a bagno maria</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">infila degli stuzzicadenti nelle palline e tuffale nella cioccolata sciolta</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">lascia asciugare le palline "in piedi" (infilale in un colabrodo capovolto o del polisterolo)</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">togli gli stuzzicadenti solo quando sono asciutti</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">tienile in un luogo fresco e asciutto</span></li>
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<span style="font-family: Verdana, sans-serif;">Sulla foto il marzapane sembra verdissimo, ma non mi è venuto così... è solo l'effetto della macchina fotografica ;)</span></div>
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<span style="font-family: Verdana, sans-serif;">Eventualmente puoi diminuire leggermente la quantità dello zucchero, secondo me sarebbero ugualmente buone...</span></div>
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<span style="font-family: Verdana, sans-serif;">Ti piace questa ricetta? Fammi sapere cosa ne pensi!</span></div>
<br />Irenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.com0tag:blogger.com,1999:blog-5868414725020369200.post-62313185728465289182012-12-27T22:42:00.005+01:002012-12-27T22:42:58.753+01:00Pasta di gianduia<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM430Drjezchq-FobCj0gfV2iWcwe-SaheO2hkIEGXrsyo-iIA0F2ePR8ZfUaLYbC7auPovxFkyH079XZuInbKdeCzw-O1o8UGAfKk4XZuNGW0edgVbNrkTA_MMJXbWfpFyu3p4YVNrGrE/s1600/DSCF4074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM430Drjezchq-FobCj0gfV2iWcwe-SaheO2hkIEGXrsyo-iIA0F2ePR8ZfUaLYbC7auPovxFkyH079XZuInbKdeCzw-O1o8UGAfKk4XZuNGW0edgVbNrkTA_MMJXbWfpFyu3p4YVNrGrE/s320/DSCF4074.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Ho girato tutti i negozi della mia cittadina per trovare la <b>pasta di gianduia</b> ma purtroppo non sono riuscita a trovarla. Non avevo però intenzione di arrendermi e mi sono cercata una <b>ricetta semplice e veloce</b> per <b>autoprodurre la pasa di giandiua in casa</b>. Ho trovato questa <b>ricetta squisita</b> (avevo voglia di mangiarmi tutta la <b>pasta di gianduia</b> senza continuare la preparazione dei dolcetti..). È davvero veloce, semplice e richiede solo pochi <b>ingredienti</b>. Attenzione però, questa ricetta è per la pasta di gianduia che serve per fare dolci, non è spalmabile e non deve esserlo ;)</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredienti</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 20px;">75 g di noccioline</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 20px;">75 g di zucchero a velo</span></span><br />
<span style="font-family: Verdana, sans-serif;">100 g di cioccolata fondente</span><br />
<span style="font-family: Verdana, sans-serif;">50 g di burro</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="background-color: white; line-height: 20px;"><span style="font-family: Verdana, sans-serif;"><u>Procedimento</u></span></span><br />
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<li style="text-align: justify;"><span style="background-color: white; line-height: 20px;"><span style="font-family: Verdana, sans-serif;">arrostici le noccioline in una padella</span></span></li>
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<li style="text-align: justify;"><span style="background-color: white; line-height: 20px;"><span style="font-family: Verdana, sans-serif;">lasciale freddare</span></span></li>
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<li style="text-align: justify;"><span style="background-color: white; line-height: 20px;"><span style="font-family: Verdana, sans-serif;">frulla bene le noccioline e aggiungici lo zucchero a velo</span></span></li>
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<li style="text-align: justify;"><span style="background-color: white; line-height: 20px;"><span style="font-family: Verdana, sans-serif;">sciogli la cioccolata a bagno maria e aggiungici il burro</span></span></li>
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<li style="text-align: justify;"><span style="background-color: white; line-height: 20px;"><span style="font-family: Verdana, sans-serif;">metti tutti gli ingredienti insieme e forma una bella pasta</span></span></li>
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<span style="font-family: Verdana, sans-serif;">Fammi sapere cosa pensi di questa ricetta!</span></div>
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Irenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.com0tag:blogger.com,1999:blog-5868414725020369200.post-57199153520073597672012-07-04T11:14:00.002+02:002012-07-04T11:14:46.937+02:00Torta estiva con lamponi - Himbeerspiegel<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlXE2VOqdoAITh37ydq8wB7wiTd_fBlaG53wF1bVgW0XkJR0Z3G2AXWPmnLorls2D3iImv-upMFLi6OMecwujOJjG796Ch0oA6sAMLmeq7dW051Yt-vxHAVBRG5W1fbX8MAIpr0W4k699q/s1600/neu+110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlXE2VOqdoAITh37ydq8wB7wiTd_fBlaG53wF1bVgW0XkJR0Z3G2AXWPmnLorls2D3iImv-upMFLi6OMecwujOJjG796Ch0oA6sAMLmeq7dW051Yt-vxHAVBRG5W1fbX8MAIpr0W4k699q/s320/neu+110.jpg" width="320" /></a></div>
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La solita <b>pasticceria austriaca</b> è famosa per l'abbondante uso di cioccolata e le <b>torte </b>in genere piuttosto "invernali". In questi giorni di grande caldo quindi non è particolarmente adatta... ma guardando bene e scartando le <b>ricette </b>più famose si trovano anche un belnumero di <b>ricette </b>che prevedono l'uso di frutta e che quindi si mangiano ben volentieri anche d'estate. Oggi vi presento una speciale <b>torta </b>con <b>quark </b>oppure yogurt e <b>lamponi </b>che è un successo garantito anche (e sopratutto) nei mesi estivi; i miei amici italiani l'hanno praticamente divorata ;)</div>
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<u><b>Ingredienti:</b></u></div>
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100g di burro</div>
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30g di zucchero a velo</div>
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4 torli</div>
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1 cucchiaino di zucchero vanigliato</div>
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1 pizzico di sale</div>
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1 pizzico di cannella</div>
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4 chiare</div>
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90g di zucchero</div>
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150g di semi di papavero</div>
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70g di nocciole macinate</div>
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1/2 bustina di lievito</div>
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<u>Per il ripieno:</u></div>
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250g di Quark (oppure yogurt)</div>
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100g di zucchero a velo</div>
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succo di 1 limone</div>
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buccia di 1/2 limone </div>
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1 cucchiaino di zucchero vanigliato</div>
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8 fogli di gelatina (colla di pesce; se sono quelli lunghi solo 4 fogli)</div>
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1/2lt di panna fresca</div>
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300g di lamponi</div>
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1 cucchiaio di zucchero</div>
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<u><b>Procedimento:</b></u></div>
<ul style="font-family: Verdana,sans-serif; text-align: justify;">
<li>in un contenitore metti il burro, lo zucchero a velo, i torli, lo zucchero vanigliato, il sale e la cannella (giusto un pizzicchino) e frulla il tutto fino ad ottenere una massa ben omogenea e leggermente schiumosa</li>
<li>aggiungi il papavero, le nocciole e il lievito alla massa</li>
<li>monta le chiare e aggiungi lo zucchero</li>
<li>aggiungi le chiare montate alla massa</li>
<li>imburra una forma per torte, mettici la massa e inforna per 30 minuti a 175°C</li>
<li>quando è ben cotta sforna e lascia freddare </li>
</ul>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<u>Per il ripieno:</u></div>
<ul style="font-family: Verdana,sans-serif; text-align: justify;">
<li>mischia bene il Quark, lo zucchero a velo, lo zucchero vanigliato, il succo e la buccia del limone</li>
<li>prepara 5 fogli di gelatina secondo le indicazioni sulla confezione</li>
<li>monta la panna</li>
<li>aggiungi la gelatina sciolta alla massa di quark</li>
<li>aggiungi la panna alla massa di quark</li>
<li>spalma la massa sulla base con il papavero (ben raffreddato) e mettilo in un posto asciutto e fresco per 2 ore circa (io l'ho messa nel frigo)</li>
<li>lava e frulla i lamponi</li>
<li>aggiungici lo zucchero e il succo di limone </li>
<li>prepara 3 fogli di gelatina secondo le indicazione della confezione e aggiungili ai lamponi</li>
<li>spalma i lamponi sulla torta ben solida e lascia ritirare per 1 ora circa</li>
</ul>
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<div style="font-family: Verdana,sans-serif; text-align: justify;">
<br /></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<u><b>Consiglio:</b></u></div>
<ul style="text-align: justify;">
<li style="font-family: Verdana,sans-serif;">se non trovi il quark puoi anche procedere così: compra la stessa quantità di yogurt bianco, mettilo in un colino e lascia sgocciolare per una notte intera in frigo; in questo modo diventa ben solido e assomiglia, come consistenza, al quark; io l'ho fatto in questo modo ed è venuta buonissima!</li>
<li><span style="font-family: Verdana,sans-serif;">se non vuoi o non puoi utilizzare il papavero non c'è problemi, ne puoi anche fare a meno oppure usare una semplice base di pan di spagna; certo però non avresti il bellissimo effetti tricolore garantito dalla ricetta originale ;)</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD_d6OU1621K4OPEmBE4nJjXOsz-46konjuYYzkh4oBzgkmPY3_0D3VQDlwxLUi51Qo1s858rMPOjii0PBOzuASIj_WkgqlBKH_IiVsdwfsnJW0cHE5HX8H_5rCkX1NAlJvVxhgQORNyA8/s1600/neu+106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD_d6OU1621K4OPEmBE4nJjXOsz-46konjuYYzkh4oBzgkmPY3_0D3VQDlwxLUi51Qo1s858rMPOjii0PBOzuASIj_WkgqlBKH_IiVsdwfsnJW0cHE5HX8H_5rCkX1NAlJvVxhgQORNyA8/s320/neu+106.jpg" width="320" /></a></div>Irenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.com0tag:blogger.com,1999:blog-5868414725020369200.post-5565701005607952102012-05-14T17:44:00.001+02:002012-05-14T17:44:47.631+02:00Gnocchi dolci di quark - Topfennockerl!<div style="font-family: Verdana,sans-serif; text-align: justify;">
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<span style="font-size: small;">Un <b>dessert originale</b> e molto appetitoso sono gli <b>gnocchi dolci</b> fatti con il formaggio fresco chiamato <i>quark</i>. È un tipo di formaggio molto usato in Austria (dove viene chiamato <i>Topfen</i>) che in Italia si può trovare nei supermercati ben forniti (io l'ho trovato da "<i>NaturaSi</i>"). Vi consiglio di provarli perchè valgono davvero la pena!</span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;"><u><br /></u></span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;"><u>Ingredienti (per 4 persone):</u></span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">250g di Quark</span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">1 uovo</span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">1 cucchiaio di olio</span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">2 cucchiai di farina</span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">2 cucchiai di pangrattato</span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">2 cucchiai di semola di grano duro</span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">2 cucchiai di zucchero vanigliato</span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;"><u>per rifinirle:</u></span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">2 cucchiai di pangrattato</span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">2 cucchiai di burro</span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">1 cucchiao di zucchero</span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;"><u>Procedimento:</u></span></div>
<ul style="font-family: Verdana,sans-serif; text-align: justify;">
<li><span style="font-size: small;">mescola il quark con l'uovo, l'olio, la farina, il pangrattato, la semola e lo zucchero fino ad ottenere una massa omogenea</span></li>
<li><span style="font-size: small;">lascia riposare la pasta in un luogo fresco e asciutto (frigo) per 30 minuti circa</span></li>
<li><span style="font-size: small;">metti a bollire dell'acqua</span></li>
<li><span style="font-size: small;">fai degli gnocchi abbastanza grandi con due cucchiai e lasciali bollire a fiamma dolce per 15 minuti circa</span></li>
<li><span style="font-size: small;">in una padella scalda il burro, metti il pangrattato con lo zucchero e mescola bene</span></li>
<li><span style="font-size: small;">scola gli gnocchi con una schiumarola e mettili nella padella con il pangrattato e lo zucchero</span></li>
<li><span style="font-size: small;">girali bene fino a ricoprirli completamente</span></li>
</ul>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
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<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;"><u><i>Consiglio</i>:</u></span></div>
<ul style="font-family: Verdana,sans-serif; text-align: justify;">
<li><span style="font-size: small;">gli gnocchi di quark sono ottimi serviti su un letto di frutta oppure di marmellata</span></li>
<li><span style="font-size: small;">per preparare il letto di frutta scalda dei frutti di bosco (o delle fragole) surgelate in una padella con un po' di acqua, aggiungici un po' di spremuta d'arancia e lo zucchero e frulla il tutto </span></li>
</ul>
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Con questa ricetta partecipo al contest "<a href="http://www.spadellatissima.com/2012/04/spring-food-contest.html" target="_blank">Spring Food contest</a>" di <i>Spadellatissima</i>!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhXTgoF5fdHg24KkYmdcZZ16YJbpTl57ds8nVVP7SiE0CFBgC5LyA4sXn5H-pHJ0__eo3Nn__A9HKtiMEPh70TdLCcvnnRzlqLKMy66uUJaDogNsG0xyx6ykmVZYxo3yZl_P02U3C8xzJ/s1600/Spring_food_contest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhXTgoF5fdHg24KkYmdcZZ16YJbpTl57ds8nVVP7SiE0CFBgC5LyA4sXn5H-pHJ0__eo3Nn__A9HKtiMEPh70TdLCcvnnRzlqLKMy66uUJaDogNsG0xyx6ykmVZYxo3yZl_P02U3C8xzJ/s200/Spring_food_contest.jpg" width="200" /></a></div>Irenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.com2tag:blogger.com,1999:blog-5868414725020369200.post-3529679374467974082012-05-14T17:23:00.000+02:002012-05-14T17:23:17.551+02:00Rösti di patate - Erdäpfelpuffer<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">I <b><i>rösti di patate</i></b> o <b><i>Erdäpfelpuffer</i> </b>(detti anche <i><b>Kartoffelpuffer</b></i>) sono un piatto <b>croccante</b>, semplice e buono. Si prestano molto bene per un <b>secondo piatto</b> senza carne abbinati ad un po' di insalata fresca.</span><br />
<span style="font-size: small;">Se invece vengono preparati piuttosto fini e fatti freddare sono un ottimo ed originale stuzzichino per le feste.</span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<u><span style="font-size: small;">Ingredienti (per 4 persone):</span></u></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">500g di patate</span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">1 spicchio di aglio</span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">1-2 uova</span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">2,5 cucchiai di farina</span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">sale</span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">pepe</span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">olio per friggere</span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;"><u>Procedimento</u>:</span></div>
<ul style="font-family: Verdana,sans-serif; text-align: justify;">
<li><span style="font-size: small;">sbuccia le patate e grattale in dei filini</span></li>
<li><span style="font-size: small;">metti le patate grattate in un colino e pressa bene per far uscire tutto il loro liquido</span></li>
<li><span style="font-size: small;">aggiungi uno spicchio d'aglio pressato, l'uovo (o le uova), la farina, il sale, il pepe e mescola bene</span></li>
<li><span style="font-size: small;">se la massa risulta troppo liquida aggiungi ancora un po' di farina oppure un po' di pangrattato</span></li>
<li><span style="font-size: small;">forma delle polpette schiacciate molto bene con le mani</span></li>
<li><span style="font-size: small;">scalda dell'olio in una padella e friggi i rösti di patate su entrambi i lati</span></li>
</ul>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;"><u>Consiglio:</u></span></div>
<ul style="text-align: justify;">
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">fa sgocciolare molto bene il liquido delle patate altrimenti la massa resterà troppo molle</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">i rösti di patate sono ottimi consumati subito dopo la frittura, ma se li fai molto sottili si prestano anche come stuzzichino originale per le feste</span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">a piacere puoi aggiungere dei pezzettini di pancetta o speck alla massa</span></span></li>
</ul>
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<span style="font-family: Verdana,sans-serif;">Hai provato questa ricetta? Ti è piaciuta?</span></div>
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<span style="font-family: Verdana,sans-serif;">Fammi sapere lasciando un commento!</span></div>
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Con con questa ricetta partecipo al contest: <a href="http://blog.giallozafferano.it/peccatodigola/il-mio-primo-contest-picnikiamo/" target="_blank"><b>picniKiamo!</b></a><em> </em>del blog <i>Peccato di Gola, di Giovanni</i> ”</div>
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<a href="http://blog.giallozafferano.it/peccatodigola/il-mio-primo-contest-picnikiamo/"></a><img alt="" class="aligncenter wp-image-2458" height="169" src="http://blog.giallozafferano.it/peccatodigola/wp-content/uploads/2012/04/capture8.jpg" title="capture8" width="200" /></div>Irenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.com2tag:blogger.com,1999:blog-5868414725020369200.post-79214698258867275272012-05-09T11:10:00.001+02:002012-05-09T11:18:44.638+02:00Amore di farfalla su letto di frutti di bosco (budino di semola)<div style="font-family: Verdana,sans-serif; text-align: justify;">
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Sono spesso alla ricerca di <b>dolci </b>e <b>dessert </b>che (ovviamente) siano buoni ma anche facili da preparare (dato che non sempre mi prendo il tempo necessario per preparare le golossissime <b>torte austriache</b>). Questi giorni ho ritirato fuori dalla mia raccolta di <b>ricette della cucina austriaca</b> il <b>budino di semola</b>.</div>
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È un'ottima ricetta, buona, veloce e facile nella preparazione.</div>
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<u><b><br /></b></u></div>
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<u><b>Gli ingredienti (per 4 persone):</b></u></div>
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1/2lt di latte</div>
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2 pacchettini di zucchero vanigliato</div>
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sale</div>
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60g di zucchero</div>
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80g di semola di grano duro</div>
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2 foglie di gelatina (colla di pesce)</div>
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buccia di limone (1/4 circa)</div>
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1/4lt di panna fresca da montare</div>
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1/2kg di frutti di bosco</div>
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4 cucchiai di zucchero a velo</div>
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2-3 cucchiai di succo di limone</div>
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<u><b>Procedimento:</b></u></div>
<ul style="text-align: justify;">
<li style="font-family: Verdana,sans-serif;">in una pentola porta all'ebollizione il latte con lo zucchero vanigliato, lo zucchero e il sale</li>
<li style="font-family: Verdana,sans-serif;">quando bolle aggiungi la semola (girando continuamente) e lascia bollire a fuoco dolce per 3 minuti (sempre girando spesso)</li>
<li style="font-family: Verdana,sans-serif;">togli dal fuoco e aggiungi la gelatina secondo le istruzioni della confezione</li>
<li style="font-family: Verdana,sans-serif;">aggiungi la buccia di limone gratugiata</li>
<li style="font-family: Verdana,sans-serif;">lascia raffreddare per 30 minuti</li>
<li style="font-family: Verdana,sans-serif;">monta la panna e aggiungila al budino di semola (gira bene per amalgamare il tutto)</li>
<li style="font-family: Verdana,sans-serif;">metti la massa in degli stampini</li>
<li style="font-family: Verdana,sans-serif;">metti al freddo per 5 ore</li>
<li style="font-family: Verdana,sans-serif;"><u>Per il letto di frutti di bosco:</u></li>
<li style="font-family: Verdana,sans-serif;">frulla i frutti di bosco insieme al succo di limone ed allo zucchero</li>
<li><span style="font-family: Verdana, sans-serif;">sistema il budino e i frutti di bosco a tuo piacere su un piatto</span></li>
</ul>
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<span style="font-family: Verdana, sans-serif;"><b><u>Consiglio:</u></b> </span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">se ti piace la farfalla basta usare delle formine tonde (non troppo alte) e tagliare il cerchio a metà; gira le due metà ed ecco la farfalla! La variante ancora più semplice è usare una forma tipo plumcake ma tonda sul retro e poi tagliare il tutto a fettine. Ti consiglio di stendere la pellicola nelle forme altrimenti il budino rischia di rompersi quando lo capovolgi.</span></div>
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<span style="font-family: Verdana, sans-serif;">Con questa deliziosa ricetta partecipo al Contest di <a href="http://www.lavitasegretadelletorte.com/" target="_blank">Benedetta </a><b>"<i>Dimmi che mi vuoi bene, e...</i>"</b></span></div>
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<span style="font-family: Verdana, sans-serif;">Mi piace moltissimo la presentazione a farfalla di questo budino e per questo ho scelto di inserirmi nella categoria delle "<b>ricette con l'idea più creativa ed originale</b>".</span></div>
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<span style="font-family: Verdana, sans-serif;">Benedetta ci ha fatto sapere che le faceva piacere sapere qualche cosa in più... ecco allora che svelo che questa ricetta e anche la partecipazione al contest è dedicata al mio Amore (sì, con la A maiuscola :)) che non solo mi ha fatto venire l'idea di questo blog ma soprattutto mi fa sentire felice ogni singolo giorno e senza il quale non vorrei assolutamente più vivere. Ho accanto a me un preziosissimo tesoro.... e con queste parole mi fermo anche perchè mi sento di non poter esprimere tutto ciò che sento per lui con delle semplici parole... (e sicuramente va al di fuori del tema del blog ;))</span></div>
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<br /></div>Irenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.com0tag:blogger.com,1999:blog-5868414725020369200.post-42637761129271765772012-05-08T08:30:00.000+02:002012-05-08T08:30:04.470+02:00Zuppa cremosa di zucchine - Zucchinicremesuppe<div style="font-family: Verdana,sans-serif; text-align: justify;">
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Quest'anno il caldo tarda ad arrivare e queste giornate umide e fresche mi fanno sempre tornare la voglia delle <b>zuppe austriache</b> che scaldano ben bene tutto il corpo (e l'anima ;)). Oggi però non volevo preparare una zuppa troppo pesante e quindo ho deciso di cucinare una buonissima <b>zuppa cremosa di zucchine</b> che si prepara facilmente e in modo molto leggero senza aggiunti di burro o panna. È quindi molto adatta non solo ai <b>vegetariani </b>fra di noi ma anche ai <b>vegani</b>.</div>
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<u><b>Ingredienti (per 4 persone):</b></u><br />
1 cipolla media o 3 cipollotte fresche<br />
2 carote</div>
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800g di zucchine</div>
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500ml di brodo vegetale<br />
2 spicchi d'aglio<br />
1 pizzico di noce moscata<br />
sale<br />
pepe</div>
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<u><b>Procedimento:</b></u></div>
<ul>
<li style="font-family: Verdana,sans-serif;">lava e sbuccia le zucchine e tagliale in dadi</li>
<li style="font-family: Verdana,sans-serif;">trita finemente la cipolla</li>
<li style="font-family: Verdana,sans-serif;">pulisci e taglia a dadini le carote</li>
<li style="font-family: Verdana,sans-serif;">scalda un po' d'olio in una padella a abbrustolisci la cipolla</li>
<li style="font-family: Verdana,sans-serif;">aggiungi i dadini di carote</li>
<li style="font-family: Verdana,sans-serif;">aggiungi i dadi di zucchine</li>
<li style="font-family: Verdana,sans-serif;">aggiungi il brodo vegetale e porta all'ebollizione</li>
<li style="font-family: Verdana,sans-serif;">sbuccia e taglia finemente l'aglio e aggiungilo al brodo</li>
<li style="font-family: Verdana,sans-serif;">fa' bollire il brodo per minimo 15 minuti</li>
<li style="font-family: Verdana,sans-serif;">togli il brodo dai fornelli e frulla con il frullatore ad immersione</li>
<li style="font-family: Verdana,sans-serif;">aggiungi un pizzico di noce moscata</li>
<li style="font-family: Verdana,sans-serif;">aggiusta il sapore con sale e pepe</li>
<li><span style="font-family: Verdana,sans-serif;">servi con del pane e una spolverata di prezzemolo </span></li>
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<span style="font-family: Verdana,sans-serif;">Hai letto questa ricetta? Fammi sapere cosa ne pensi!</span></div>Irenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.com0tag:blogger.com,1999:blog-5868414725020369200.post-23087775456677248172012-05-03T08:30:00.000+02:002012-05-03T08:30:01.638+02:00Mousse di quark - Topfenmousse<br />
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L'altra sera avevo degli amici a cena e avevo preparato delle portate molto "complete". Per questo volevo sia evitare di dover preparare tutto all'ultimo minuto, sia i <b>dolci </b>troppo calorici come le varie torte e simili. Un <b>dolce</b> molto semplice che si può preparare con largo anticipo è la <b>mousse di quark</b> su salsa di <b>frutti di bosco</b>. Ci sono anche le varianti con la panna ma, come detto, volevo evitare le troppe calorie...quindi ecco la ricetta base per una semplicissima <b>mousse di quark</b>:</div>
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<u><b>Gli ingredienti (per 4 persone):</b></u></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
250ml di quark</div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
120ml di yoghurt bianco</div>
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0,05kg di zucchero a velo</div>
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1 cucchiaino di zucchero vanigliato</div>
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buccia di limone</div>
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<u>per la salsa di frutti di bosco:</u></div>
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0,50kg di frutti di bosco (congelati o nella conserva)</div>
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4 cucchiai di vino rosso</div>
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cannella</div>
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gelatina (facoltativa)</div>
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<u><b>Procedimento:</b></u></div>
<ul style="font-family: Verdana,sans-serif; text-align: justify;">
<li>in una ciotola mischia bene il quark con lo yoghurt, lo zucchero a velo, lo zucchero vanigliato e un pizzico di buccia di limone</li>
</ul>
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Prepara la salsa di frutti di bosco: </div>
<ul style="font-family: Verdana,sans-serif; text-align: justify;">
<li>scalda il vino rosso in una pentola</li>
<li>aggiungi i frutti di bosco (se nella conserva togli il succo)</li>
<li>aggiungi la cannella</li>
<li>lascia ritirare</li>
<li>se la salsa non diventa abbastanza densa, aggiungi la gelatina seguendo le istruzioni della confezione</li>
<li>lascia raffreddare la salsa</li>
<li>prepara dei bicchieri versando a tuo piacere uno o più strati di salsa di frutti di bosco e della mousse di quark</li>
</ul>
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<u><b>Consiglio: </b></u></div>
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<li style="font-family: Verdana,sans-serif;">Se usi i frutti di bosco surgelati potresti aggiungere dello zucchero (sia vanigliato che normale) perchè spesso sono leggermente aspri. Io ho usato le conserve che contenevano già molto zucchero quindi non era necessario.</li>
<li style="font-family: Verdana,sans-serif;">In proporzione ti consiglio di mettere meno salsa di frutti di bosco e più mousse di quark per un risultato finale più omogeneo (io ho leggermente esagerato con la quantità della salsa e infatti dopo un bicchiere intero "stuccava").</li>
<li><span style="font-family: Verdana,sans-serif;">Ovviamente puoi variare le quantità degli ingredienti che qui sono puramente indicative</span></li>
</ul>
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<span style="font-family: Verdana,sans-serif;"> Hai provato questa ricetta? Lascia qui il tuo <b>commento</b>!</span></div>Irenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.com2tag:blogger.com,1999:blog-5868414725020369200.post-75798675254869710712012-04-30T08:30:00.000+02:002012-04-30T08:30:02.888+02:00Zuppa di porri - Porresuppe<br />
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Dopo alcuni giorni primaverili...è tornato il freddo qui in Toscana e a me è subito tornata la voglia di una bella <b>zuppa austriaca</b>. Ho aperto il frigo e uno degli ingredienti da usare nei prossimi giorni sono i porri. E così per stasera ho preparato la buonissima <b>zuppa di porri</b>: facile, veloce e comodissima perchè la si può senza problemi preparare in anticipo (come ho fatto anch'io oggi). Questa <b>zuppa austriaca</b> è molto adatta anche per i <b>vegetariani</b>.</div>
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<u><b><br /></b></u></div>
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<u><b>Gli ingredienti (per 4 persone circa):</b></u></div>
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200g di porri</div>
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40g di burro o olio</div>
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20g di farina</div>
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3/4lt di acqua</div>
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1 patata</div>
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sale</div>
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pepe</div>
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prezzemolo</div>
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<u><b><br /></b></u></div>
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<u><b>Procedimento:</b></u></div>
<ul style="text-align: justify;">
<li style="font-family: Verdana,sans-serif;">pulisci e taglia i porri finemente</li>
<li style="font-family: Verdana,sans-serif;">abbrustoliscili in un po' di burro (o olio)</li>
<li style="font-family: Verdana,sans-serif;">spolvera la farina sopra i porri</li>
<li style="font-family: Verdana,sans-serif;">allunga con l'acqua</li>
<li style="font-family: Verdana,sans-serif;">pulisci e taglia a dadini una patata</li>
<li style="font-family: Verdana,sans-serif;">quando la zuppa inizia a bollire aggiungi i pezzettini di patata</li>
<li style="font-family: Verdana,sans-serif;">aggiusta con il sale, pepe ed eventualmente con del dado per brodi</li>
<li style="font-family: Verdana,sans-serif;">fai bollire fino a che la patata non è morbida (30-40 minuti circa )</li>
<li><span style="font-family: Verdana,sans-serif;">servi spolverando del prezzemolo sopra i piatti</span></li>
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<span style="font-family: Verdana,sans-serif;">Ti piace questa ricetta? Lascia qui il tuo </span><b style="font-family: Verdana,sans-serif;">commento</b><span style="font-family: Verdana,sans-serif;">!</span></div>
<ul style="text-align: justify;">
</ul>Irenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.com0tag:blogger.com,1999:blog-5868414725020369200.post-29518622185924192182012-04-23T08:30:00.000+02:002012-04-29T22:14:02.321+02:00Arrosto di maiale - Schweinsbraten<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0anNXeFSOhVIi1sEmzBM5cr0W3qfrulBC5GRfW3RocAO-CsK-Ha0qAYIBWXEsUnumOjTxq8ILg8vZ3EDndqhNTC3D4gYx6RgemVZ0bACqhOH9CZeuJPuv-IqWjKwLfyuEHz_hLmHVkOtW/s1600/neu+060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0anNXeFSOhVIi1sEmzBM5cr0W3qfrulBC5GRfW3RocAO-CsK-Ha0qAYIBWXEsUnumOjTxq8ILg8vZ3EDndqhNTC3D4gYx6RgemVZ0bACqhOH9CZeuJPuv-IqWjKwLfyuEHz_hLmHVkOtW/s320/neu+060.jpg" width="320" /></a></div>
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<span style="font-size: small;">Ormai sono alcuni anni che vivo in Italia e apprezzo molto la cucina italiana. Una delle cose che continua però a mancarmi è <b>l'arrosto di maiale austriaco</b>. Ogni volta che vado a trovare la mia famiglia la mia mamma me lo prepara e letteralmente lo divoro ;)</span></div>
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<span style="font-size: small;">L'altra sera avevo amici (italiani) a cena ed ho cucinato per loro l'<b>arrosto di maiale</b> secondo la ricetta di famiglia; è piaciuto moltissimo, tanto che mi sono stupita....</span></div>
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<span style="font-size: small;"><u><b>Gli ingredienti (per 6 persone circa):</b></u></span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">1,5kg di arrosto di maiale con la cotenna (è buona la scamerita, la coppa o il lombo)</span></div>
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<span style="font-size: small;">3 carote</span></div>
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<span style="font-size: small;">4 gambi di sedano</span></div>
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<span style="font-size: small;">1 gambo di porri </span></div>
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<span style="font-size: small;">3 spicchi di aglio</span></div>
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<span style="font-size: small;">5 grani di pepe</span></div>
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<span style="font-size: small;">6 bacche di ginepro</span></div>
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<span style="font-size: small;">2 foglie di alloro</span></div>
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<span style="font-size: small;">sale</span></div>
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<span style="font-size: small;">paprika dolce</span></div>
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<span style="font-size: small;">cumino</span></div>
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<span style="font-size: small;">olio</span></div>
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<span style="font-size: small;"><u><b>Procedimento:</b></u></span></div>
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<span style="font-size: small;"><b>1.)</b></span></div>
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<span style="font-size: small;">questo passaggio lo puoi fare anche il giorno prima (o perlomeno quache ora prima) per rendere più saporita la carne:</span></div>
<ul style="font-family: Verdana,sans-serif; text-align: justify;">
<li><span style="font-size: small;">in una grande pentola porta dell'acqua a bollire insieme alle carote, il sedano, i porri, 3 spicchi di aglio, i grani di pepe, le bacche di ginepro, le foglio d'alloro e il sale</span></li>
<li><span style="font-size: small;">quando l'acqua bolle immergi l'arrosto per un minuto dalla ripresa della bollitura (non buttare l'acqua, serve ancora!!)</span></li>
<li><span style="font-size: small;">in una ciotola prepara la marinata: metti il sale, la paprika in polvere, il pepe, il cumino, 2 spicchi d'aglio pressati e dell'olio e mischia bene il tutto</span></li>
<li><span style="font-size: small;">fai dei tagli a rombi nella cotenna dell'arrosto</span></li>
<li><span style="font-size: small;">cospargi la marinata sulla cotenna e falla entrare bene negli intagli</span></li>
<li><span style="font-size: small;">copri la carne e lasciala riposare per qualche ora o un'intera giornata</span></li>
</ul>
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<span style="font-size: small;"><b style="font-family: Verdana,sans-serif;">2.)</b></span></div>
<ul style="font-family: Verdana,sans-serif; text-align: justify;">
<li><span style="font-size: small;">poni l'arrosto in una teglia da forno e inforna a 160-180°C per 2 ore circa</span></li>
<li><span style="font-size: small;">versaci sopra un pò dell'acqua della bollitura</span></li>
<li><span style="font-size: small;">continua di tanto in tanto a riversare il liquido di cottura e, quando questo asciuga, nuovamente l'acqua della bollitura sopra la carne durante tutte le due ore per non farla seccare</span></li>
<li><span style="font-size: small;">per l'ultima mezz'ora aumenta i gradi a 200°C (considera che la durata dipende in ogni caso dalla grandezza dell'arrosto; io ne ho fatto uno molto grande per 8 persone circa e l'ho tenuto per 3 ore in forno)</span></li>
</ul>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">Sulle foto vedi l'arrosto avvolto nello spago solo perchè non l'ho trovato con la cotenna e ho dovuto farla attaccare con lo spago che altrimenti non servirebbe proprio ;)</span></div>
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<span style="font-family: Verdana,sans-serif;">Ti piace questa ricetta? Lascia qui il tuo </span><b style="font-family: Verdana,sans-serif;">commento</b><span style="font-family: Verdana,sans-serif;">!</span></div>Irenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.com2tag:blogger.com,1999:blog-5868414725020369200.post-24813259722916216262012-04-17T08:30:00.000+02:002012-04-29T22:13:02.858+02:00Canederli di pane - Semmelknödel<div class="separator" style="clear: both; text-align: center;">
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L'altro giorno ho preparato un ottimo arrosto di maiale e il <b>contorno classico</b> sono i <b>canederli di pane</b>. Sono un contorno ottimo per un qualsiasi piatto di carne con del sugo e anche piuttosto semplici da preparare. Ai miei amici (italiani) sono piaciuti moltissimo ;)</div>
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<u><b>Ingredienti (per 4 persone):</b></u></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
200g di pezzetti di pane secco (o circa 6 panini "invecchiati")</div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
1/8lt di latte</div>
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1 piccola cipolla</div>
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2 cucchiai di prezzemolo tritato</div>
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2 uova</div>
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sale</div>
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pepe</div>
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farina</div>
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<br /></div>
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<b><u>Procedimento:</u></b></div>
<ul style="font-family: Verdana,sans-serif; text-align: justify;">
<li>taglia i panini in piccoli dadi</li>
<li>mettili in un contenitore e ammorbidiscili con il latte</li>
<li>aggiungi le uova, il prezzemolo, la cipolla tritata, il sale e il pepe, gira bene e lascia riposare per 30 minuti circa</li>
<li>se la pasta è troppo liquida aggiungi la farina</li>
<li>forma delle palline (canderli) con le mani bagnate d'acqua</li>
<li>in una grande pentola porta dell'acqua a bollire a fuoco medio</li>
<li>immergi i canderli e lasciali bollire per 15-20 minuti circa</li>
<li>toglili con una schiumarola</li>
</ul>
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<span style="font-family: Verdana,sans-serif;"><u><b>Consiglio:</b></u> la cipolla tritata andrebbe abbrustolita in dell'olio e solo allora aggiunta alla massa ma secondo me vengono buoni anche così e mi risparmio un passaggio nel lavoro ;)</span></div>
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<span style="font-family: Verdana,sans-serif;">Ti piace questa ricetta? Lascia qui il tuo </span><b style="font-family: Verdana,sans-serif;">commento</b><span style="font-family: Verdana,sans-serif;">!</span></div>Irenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.com0tag:blogger.com,1999:blog-5868414725020369200.post-74934374598516201422012-04-13T08:30:00.000+02:002012-04-29T22:12:41.942+02:00Brodino al formaggio - Käsesuppe<div class="separator" style="clear: both; text-align: center;">
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Io adoro tutto ciò che è <b>brodo</b>, <b>brodino </b>e <b>minestra </b>e come alternativa al solito <b>brodo </b>con la pastina mi preparo spesso il <b>brodino al formaggio</b>. È velocissimo, soprattutto se fatto con il dado, e anche abbastanza sostanzioso grazie all'aggiunta del formaggio.</div>
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Iscriviti alla mia <a href="http://feedburner.google.com/fb/a/mailverify?uri=blogspot/huYOOV&amp;loc=en_US" target="_blank">newsletter di Cucina Austriaca</a> per ricevere tutte le ricette!<br />
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<u><b>Gli ingredienti:</b></u></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
acqua</div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
dado</div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
triangoli di formaggio (tipo "Junior" o "Mio")</div>
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pezzettini di pane</div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<u><b><br /></b></u></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<u><b>Procedimento:</b></u></div>
<ul style="text-align: justify;">
<li style="font-family: Verdana,sans-serif;">scalda dell'acqua in un pentolino</li>
<li style="font-family: Verdana,sans-serif;">aggiungi il dado</li>
<li style="font-family: Verdana,sans-serif;">aggiungi gli spicchi di formaggio morbido</li>
<li style="font-family: Verdana,sans-serif;">gira bene con la frusta</li>
<li><span style="font-family: Verdana,sans-serif;">versa nei piatti e aggiungi dei pezzettini di pane</span></li>
</ul>
<br />
<span style="font-family: Verdana,sans-serif;"> <u><b>Consiglio:</b></u> Non ho specificato le quantità perchè sono assolutamente personali. All'incirca puoi contare due spicchi di formaggio a persona ma puoi variare liberamente secondo i tuoi gusti.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzWVX2xzy5bZXa2t4foerhspct-3qopLztyhri6FTTzx7dLEK0TWRtZvbL6OuXXyMBXcDd0ADylLiSW5v303xczStJXVRnN3nJvwVlEPqnAtDr09IfrB4vGXRcrP8Sn610FEKPvyxj8MJ6/s1600/2012-03-12+12.29.19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzWVX2xzy5bZXa2t4foerhspct-3qopLztyhri6FTTzx7dLEK0TWRtZvbL6OuXXyMBXcDd0ADylLiSW5v303xczStJXVRnN3nJvwVlEPqnAtDr09IfrB4vGXRcrP8Sn610FEKPvyxj8MJ6/s200/2012-03-12+12.29.19.jpg" width="200" /></a></div>Irenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.com0tag:blogger.com,1999:blog-5868414725020369200.post-10884761344192744372012-04-10T08:30:00.000+02:002012-04-29T22:12:04.220+02:00Zuppa cremosa ai funghi champignon - Champignoncremesuppe<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">Questi giorni mi sono avanzati dei <b>funghi champignon</b> e volevo provare una ricetta diversa dai "soliti" <b>funghi champignon fritti</b> (<a href="http://cucinaustriaca.blogspot.com/2012/03/funghi-champignon-fritti-gebackene.html" target="_blank">qui trovi la <b>ricetta</b></a>)
che preparo spesso. Mi sono ricordata di una <b>zuppa cremosa</b> ai <b>funghi
champignon</b> che la mia mamma preparava spesso e mi sono messa a cercare
la ricetta. Il risultato è stato ottimo...ecco la ricetta:</span></div>
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<u><b><span style="font-size: small;"><br /></span></b></u></div>
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<u><b><span style="font-size: small;">Ingredienti (per 4 persone):</span></b></u></div>
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<span style="font-size: small;"><span class="amount">250ml </span>di panna fresca<br /><span class="amount">1 cipolla</span><br /><span class="amount"> sale</span><br /><span class="amount"> pepe</span><br /><span class="amount">500g</span> di funghi c<span class="name">hampignon</span><br /><span class="amount">30 g</span> <span class="amount">di burro o margarina</span><br /><span class="amount">dado</span><br /><span class="amount">1 cucchiaio di farina</span><br /><span class="amount">1 cucchiaino di succo di limone</span><br /><span class="amount">1 cucchiaino di timo</span></span></div>
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<span style="font-size: small;">prezzemolo</span></div>
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<span style="font-size: small;"><br /></span> </div>
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<b><u><span style="font-size: small;">Procedimento:</span></u></b></div>
<ul style="font-family: Verdana,sans-serif; text-align: justify;">
<li><span style="font-size: small;">trita finemente la cipolla e abbrustoliscila nel burro (o nella margarina)</span></li>
<li><span style="font-size: small;">lava e taglia in fettine i funghi champignon</span></li>
<li><span style="font-size: small;">aggiungili alla cipolla e lasciali abbrustolire per circa 2 minuti insieme al timo</span></li>
<li><span style="font-size: small;">togli alcuni funghi dalla pentola e mettili da parte per la decorazione finale</span></li>
<li><span style="font-size: small;">aggiungi la farina e gira bene</span></li>
<li><span style="font-size: small;">allunga con il brodo (metti l'acqua e aggiungi il dado)</span></li>
<li><span style="font-size: small;">lascia bollire per 5-10 minuti circa</span></li>
<li><span style="font-size: small;">aggiungi la panna fresca</span></li>
<li><span style="font-size: small;">frulla tutto con il frullatore ad immersione</span></li>
<li><span style="font-size: small;">riporta un'altra volta ad ebollizione</span></li>
<li><span style="font-size: small;">aggiusta il sapore con sale, pepe e il succo di limone</span></li>
<li><span style="font-size: small;">servi con una spolverata di prezzemolo tritato</span></li>
</ul>
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<span class="name"></span>Irenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.com0tag:blogger.com,1999:blog-5868414725020369200.post-54375961906433752052012-04-06T08:30:00.000+02:002012-04-29T22:11:39.881+02:00Crepes riepiene di carne - Fleischpalatschinken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxze4ZC0nwlGPTtCWcjf2StCqb5v7lIv3qmP7Nt172tuPH36lMIG0ugFmudEuwyN2sWxHh-FZaMR3ni7b9png2OHyu-7aOTpnUJKBv486fEenRbNkKLHgzXja3SDOYkvgtt0h3kGnAbCTU/s1600/neu+052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxze4ZC0nwlGPTtCWcjf2StCqb5v7lIv3qmP7Nt172tuPH36lMIG0ugFmudEuwyN2sWxHh-FZaMR3ni7b9png2OHyu-7aOTpnUJKBv486fEenRbNkKLHgzXja3SDOYkvgtt0h3kGnAbCTU/s320/neu+052.jpg" width="320" /></a></div>
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<span style="font-size: small;">Le <b>crepes </b>sono ottime non solo perchè buone, ma anche perchè si possono utilizzare in tantissimi modi diversi. Nel <b>ricettario austriaco</b> esistono tante varianti diverse e oggi ho optato per una delle più caloriche ;)</span></div>
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<span style="font-size: small;"><u><b>Ingredienti</b></u>:</span></div>
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<span style="font-size: small;">2 uova</span></div>
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<span style="font-size: small;">200ml di latte</span></div>
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<span style="font-size: small;">100g di farina</span></div>
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<span style="font-size: small;">sale</span></div>
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<span style="font-size: small;">olio</span></div>
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<u><span style="font-size: small;">Per il ripieno:</span></u></div>
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<span style="font-size: small;">1 cipolla</span></div>
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<span style="font-size: small;">1 cucchiaio di olio</span></div>
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<span style="font-size: small;">200g di carne macinata</span></div>
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<span style="font-size: small;">pepe, sale</span></div>
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<span style="font-size: small;">1 cucchiaio di concentrato di pomodoro</span></div>
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<span style="font-size: small;">1 cucchiaio di farina</span></div>
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<span style="font-size: small;">100ml di brodo di carne</span></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;"><u><b>Procedimento</b></u>:</span></div>
<ul style="font-family: Verdana,sans-serif;">
<li style="text-align: justify;"><span style="font-size: small;">mischia bene le uova con il latte, la farina e il sale e lascia riposare per 15 minuti</span></li>
<li style="text-align: justify;"><span style="font-size: small;">trita la cipolla</span></li>
<li style="text-align: justify;"><span style="font-size: small;">abbrustoliscila in una padella con dell'olio</span></li>
<li style="text-align: justify;"><span style="font-size: small;">aggiungi la carne macinata e abbrustoliscila su tutti i lati</span></li>
<li style="text-align: justify;"><span style="font-size: small;">metti la carne in un angolo della padella e spolvera la farina sul fondo della padella rimasto libero</span></li>
<li style="text-align: justify;"><span style="font-size: small;">aggiungi il brodo e mescola con la carne</span></li>
<li style="text-align: justify;"><span style="font-size: small;">aggiungi il sale, il pepe e il concentrato di pomodoro</span></li>
<li style="text-align: justify;"><span style="font-size: small;">mischia bene e lascia bollire a fiamma bassa per 10 minuti circa</span></li>
<li style="text-align: justify;"><span style="font-size: small;">scalda una goccia di olio in un'altra padella e prepara le crepes</span></li>
<li style="text-align: justify;"><span style="font-size: small;">distribuisci la carne macinata sulle crepes e arrotolale</span></li>
<li style="text-align: justify;"><span style="font-size: small;">servile insieme a dell'insalata</span></li>
</ul>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;">oppure, per i supergolosi ;) </span></div>
<ul>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">prepara un bicchiere di latte ed unisci un uovo intero</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">distribuisci le crepes in una forma da forno</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">versaci sopra la miscela di latte e uovo</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">inforna a 200°C per 15 minuti (per far cuocere l'uovo)</span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">servi con dell'insalata</span></span></li>
</ul>
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<span style="font-family: Verdana,sans-serif;">Hai provato questa ricetta? Lascia un tuo </span><b style="font-family: Verdana,sans-serif;">commento</b><span style="font-family: Verdana,sans-serif;">!</span></div>Irenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.com0tag:blogger.com,1999:blog-5868414725020369200.post-30241412554952779042012-04-03T08:30:00.000+02:002012-04-29T22:11:04.184+02:00Idea di Pasqua: spezzatino d'agnello all'austriaca - Geschmortes Osterlamm<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1zG28UmWq6r8Epk0kFXnCzfBLBufOawT7Lyplp2SLAhbPGAOlVhmsXv26ED0sWg8Ke4mJWYpuZEXcDBSDOP2upfJP0-PzXfVQ1SY9ULfqHJgrphOnmIkHoUq_SbvBewJf7HPd_IaW0c1/s1600/neu+027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1zG28UmWq6r8Epk0kFXnCzfBLBufOawT7Lyplp2SLAhbPGAOlVhmsXv26ED0sWg8Ke4mJWYpuZEXcDBSDOP2upfJP0-PzXfVQ1SY9ULfqHJgrphOnmIkHoUq_SbvBewJf7HPd_IaW0c1/s320/neu+027.jpg" width="320" /></a></div>
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Chi non ha mai mangiato il classico <b>agnello per Pasqua</b>? Oggi ti propongo una variante della <b>cucina austriaca</b>, diversa ma molto buona: lo <b>spezzatino d'agnello</b> come piatto principale per il <b>pranzo di Pasqua</b>.Lo puoi comodamente preparare con qualche oretta di anticipo per non trovarti a preparare tutto all'ultimo momento.</div>
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<u><b>Ingredienti </b><b>(per 4 persone):</b></u></div>
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600g di agnello (spalla o lombo disossati)</div>
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300g cipolla</div>
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3 spicchi d'aglio</div>
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200g di carote</div>
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100g di sedano</div>
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2 cucchiai di burro</div>
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250ml di brodo</div>
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120ml di vino rosso</div>
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1 cucchiaio di concentrato di pomodoro</div>
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sale</div>
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pepe</div>
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50-100g di mascarpone</div>
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farina</div>
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<b><u>Procedimento:</u></b></div>
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<li>taglia la carne in cubetti di 3cm circa ciascuno e aggiungi il sale</li>
<li>trita la cipolla e l'aglio e falli rosolare in un po' di burro</li>
<li>taglia finemente le carote e i sedani, aggiungili alla cipolla e lascia abbrustolire per qualche minuto</li>
<li>aggiungi la carne e lasciala abbrustolire insieme alla verdura</li>
<li>aggiungi il concentrato di pomodoro, gira bene e lascia abbrustolire per un minuto</li>
<li>aggiungi il vino rosso e fallo ritirare su fuoco medio</li>
<li>aggiungi il brodo, copri la pentola e lascia bollire a fuoco medio-basso per minimo un'ora fino ad ottenere una carne bella morbida</li>
<li>mischia un po' di farina con dell'acqua in una tazza e aggiungila alla salsa per farla diventare più densa</li>
<li>a piacere puoi aggiungere un po' di mascarpone, aggiustare di sale e pepe e servire con delle patate lesse</li>
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<u><b>Consiglio: </b></u></div>
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<li><span style="font-family: Verdana,sans-serif;">la <b>ricetta originale</b> prevede l'aggiunta di <i>Creme fraiche,</i> che non ho trovato... in alternativa ho usato il mascarpone che è simile ma non ha lo stesso sapore. Ne puoi tranquillamente fare a meno, la salsa è buona anche così ;)</span><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif;">La carne d'agnello di solito è piuttosto grassa; cerca di eliminare gli strati grassi più possibile per evitare che il sugo diventi troppo "pesante".</span></li>
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<br />Irenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.com0tag:blogger.com,1999:blog-5868414725020369200.post-41290695433092920312012-03-30T08:30:00.000+02:002012-04-29T22:10:19.771+02:00Rotolo di pan di spagna - Biskuitrolle<div style="font-family: Verdana,sans-serif; text-align: justify;">
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<span style="font-size: small;">A tutti noi piacciono le <b>torte </b>belle e alte ma non sempre abbiamo il tempo necessario per prepararle.</span><br />
<span style="font-size: small;">Oggi mi è successo proprio così ma avevo bisogno di un <b>dolce</b>... allora ho preparato un <b>rotolo di pan di spagna</b>:semplice, veloce e fa comunque la sua bella figura (oltre ad essere squisito!).</span></div>
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<u><b><span style="font-size: small;">Gli ingredienti:</span></b></u></div>
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<span style="font-size: small;">5 uova</span></div>
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<span style="font-size: small;">5 cucchiai di acqua</span></div>
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<span style="font-size: small;">200g di zucchero</span></div>
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<span style="font-size: small;">200g di farina</span></div>
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<span style="font-size: small;">1/2 pacchettino di lievito (facoltativo) </span></div>
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<u><b><span style="font-size: small;">Procedimento:</span></b></u></div>
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<li><span style="font-size: small;">prepara una teglia da forno (imburrala oppure stendici la carta da forno) e riscalda il forno a 210°C </span></li>
<li><span style="font-size: small;">metti le uova intere con l'acqua e lo zucchero in un contenitore e frulla bene per qualche minuto fino ad ottenere una pastina densa e schiumosa</span></li>
<li><span style="font-size: small;">aggiungi la farina (se usi il lievito mescolalo alla farina) e gira bene</span></li>
<li><span style="font-size: small;">versa la pasta sulla teglia da forno e spalma in modo uniforme la pasta fino agli angoli</span></li>
<li><span style="font-size: small;">inforna per 12 minuti</span></li>
<li><span style="font-size: small;">prepara un asciughino per aiutarti nell'arrotolare il <b>pan di spagna</b>; puoi sia bagnare l'asciughino con dell'acqua oppure versarci sopra un po' di zucchero (io uso questa seconda variante)</span></li>
<li><span style="font-size: small;">togli la teglia dal forno</span></li>
<li><span style="font-size: small;">capovolgi la pasta sull'asciughino e arrotolala insieme all'asciughino</span></li>
<li><span style="font-size: small;">lascia freddare</span></li>
<li><span style="font-size: small;">quando è fredda riapri il rotolo e spalmaci la marmellata oppure la nutella</span></li>
<li><span style="font-size: small;">riarrotola e spolvera con dello zucchero a velo</span></li>
<li><span style="font-size: small;">taglia a fettine e servi </span></li>
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<br />Irenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.com0tag:blogger.com,1999:blog-5868414725020369200.post-58373081205954600092012-03-28T08:30:00.000+02:002012-04-29T22:09:53.374+02:00Peperoni ripieni - Gefüllte Paprika<div class="separator" style="clear: both; text-align: center;">
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Stasera non avevo voglia di mettermi ai fornelli per preparare il solito primo e secondo con contorno... quindi ho scelto uno dei comodissimi <b>piatti unici </b>che si trovano nella <b>cucina austriaca</b>: i <b>peperoni ripieni</b>. La variante austriaca di questa <b>ricetta </b>è semplice e molto completa; non rimane quindi altro che invitarti a sperimentare questa <b>nuova ricetta</b>.</div>
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<span style="font-size: small;"><b><u>Ingredienti</u></b>:</span></div>
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<span style="font-size: small;">8 peperoni</span></div>
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<span style="font-size: small;">400g di carne macinata</span></div>
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<span style="font-size: small;">80g di riso</span></div>
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<span style="font-size: small;">prezzemolo</span></div>
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<span style="font-size: small;">1 cipolla</span></div>
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<span style="font-size: small;">sale, pepe</span></div>
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<span style="font-size: small;"><u>Per la salsa di pomodoro: </u></span></div>
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<span style="font-size: small;">1 lattina di polpa di pomodoro</span></div>
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<span style="font-size: small;">concentrato di pomodoro</span></div>
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<span style="font-size: small;">1/2 cipolla</span></div>
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<span style="font-size: small;">olio</span></div>
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<span style="font-size: small;"><b><u>Procedimento:</u></b></span></div>
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<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">lava i peperoni e taglia la parte superiore con il gambo</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">fai bollire il riso in acqua salata</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">trita la cipolla e il prezzemolo </span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">mischia la carne macinata con il riso cotto, la cipolla e il prezzemolo tritati, il sale e il pepe</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">riempi i peperoni con la massa di riso e carne</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">posizionali in una forma adatta al forno</span></li>
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<li style="font-family: Verdana,sans-serif;">Prepara la salsa di pomodoro:</li>
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<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">trita la cipolla</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">abbrustoliscila in dell'olio</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">aggiungi la polpa di pomodoro e il concentrato di pomodoro e lascia cuocere per 10 minuti circa</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">versa la salsa nella forma insieme ai peperoni e metti un cucchiaio di salsa su ogni peperone (se vuoi puoi posizionare il "coperchio" con il gambo su ogni peperone)</span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">inforna a 200°C per 45 minuti </span></span></li>
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<span style="font-family: Verdana,sans-serif;"> Hai provato questa ricetta? Lascia un tuo <b>commento</b>!</span></div>Irenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.com0tag:blogger.com,1999:blog-5868414725020369200.post-67721425258391704802012-03-16T08:30:00.000+01:002012-03-16T08:30:04.661+01:00Funghi Champignon fritti - Gebackene Champignon<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">La <b><a href="http://cucinaustriaca.blogspot.com/" target="_blank">cucina austriaca</a></b> si caratterizza per tanti <a href="http://cucinaustriaca.blogspot.com/search/label/secondi" target="_blank">secondi piatti</a> a base di carne, ma di tanto in tanto offre anche delle idee gustose per delle <b>pietanze vegetariane</b>. I <b>funghi champignon fritti</b> sono ottimi accompagnati con un po' di insalata fresca.</span></div>
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<u><b><span style="font-size: small;"><br /></span></b></u></div>
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<u><b><span style="font-size: small;">Gli ingredienti:</span></b></u></div>
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<span style="font-size: small;">500g di funghi champignon</span></div>
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<span style="font-size: small;">farina</span></div>
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<span style="font-size: small;">1-2uova</span></div>
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<span style="font-size: small;">pangrattato</span></div>
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<span style="font-size: small;">sale</span></div>
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<span style="font-size: small;">olio per friggere</span></div>
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<u><span style="font-size: small;"><b>Procedimento:</b></span></u></div>
<ul style="text-align: justify;">
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">pulisci e asciuga bene i funghi</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">tagliali in quarti o mezzi pezzi in base alla loro grandezza</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">prepara 3 piatti per l'impanatura: 1 piatto con farina, 1 piatto con l'uovo e dell'acqua, 1 piatto con il pangrattato e aggiungi in ogni piatto un po' di sale</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">passa i funghi prima nella farina, poi nell'uovo e per ultimo nel pangrattato</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">scalda dell'olio in una padella</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">friggi i funghi su tutti i lati finchè non risultano ben dorati</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">ponili su della carta per sgocciolare bene l'olio in eccesso</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: small;">servili ancora caldi</span></li>
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<span style="font-family: Verdana, sans-serif;"> Hai provato questa ricetta? Lascia un </span><b style="font-family: Verdana,sans-serif;">commento</b><span style="font-family: Verdana, sans-serif;">!</span></div>Irenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.com1tag:blogger.com,1999:blog-5868414725020369200.post-74848218454252582962012-03-12T08:30:00.000+01:002012-04-29T22:09:17.678+02:00Vellutata di carote - Karottencremesuppe<br />
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<span style="font-size: small;">Eccomi con una nuova proposta per una facile, veloce e soprattutto buona <b>ricetta </b>per una delle <b>zuppe austriache</b>. Oggi ti presento la ricetta per la <b>Vellutata di carote</b>.</span></div>
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<b><u><span style="font-size: small;">Ingredienti (per 4 persone):</span></u></b></div>
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<span style="font-size: small;">200g di carote</span></div>
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<span style="font-size: small;">30-40g di burro</span></div>
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<span style="font-size: small;">20g di farina</span></div>
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<span style="font-size: small;">3/4lt di acqua</span></div>
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<span style="font-size: small;">sale</span></div>
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<span style="font-size: small;">prezzemolo</span></div>
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<b><u><span style="font-size: small;"><br /></span></u></b></div>
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<b><u><span style="font-size: small;">Procedimento:</span></u></b></div>
<ul style="text-align: justify;">
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">lava e trita finemente le carote</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">scalda il burro in una pentola e aggiungi le carote</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">lasciale cuocere a fuoco lento ma stai attenta a non bruciarle</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">spolvera la farina sul fondo della pentola</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">aggiungi l'acqua</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">aggiusta con il sale e se vuoi con del dado</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: small;">lascia bollire per 15 minuti circa</span></li>
<li><span style="font-family: Verdana,sans-serif; font-size: small;">impiatta e spolvera del prezzemolo</span></li>
</ul>
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</div>Irenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.com0tag:blogger.com,1999:blog-5868414725020369200.post-75199356489249942032012-03-08T08:30:00.000+01:002017-01-04T15:56:09.370+01:00Zuppa cremosa all'aglio - Knoblauchcremesuppe<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">Non spaventatevi di fronte all'ingrediente principale di questa <b>zuppa</b>; il risultato finale è <b>gustoso </b>e, credetemi, delicato.</span></div>
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<span style="font-size: small;">La <b>zuppa cremosa all'aglio </b>viene offerta in tutte le trattorie tradizionali in <b>Austria </b>ed è molto usata anche nella <b>cucina quotidiana casalinga</b>.</span></div>
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<span style="font-size: small;">La preparazione è veloce e semplice, il sapore è buono e la zuppa fa anche bene al sistema immunitario grazie alle proprietà specifiche dell'aglio.</span></div>
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<b><span style="font-size: small;"><u>Gli ingredienti (per 4 persone):</u></span></b></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">20g di aglio</span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">burro </span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">1lt di brodo vegetale</span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">250ml di panna fresca</span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">2 cucchiai circa di farina o maizena</span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">sale</span></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<span style="font-size: small;">cubetti di pane invecchiato (meglio se pane integrale)</span></div>
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<span style="font-size: small;"><br /></span></div>
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<b><span style="font-size: small;"><u>Procedimento:</u></span></b></div>
<ul style="font-family: Verdana,sans-serif; text-align: justify;">
<li><span style="font-size: small;">pulisci l'aglio e taglialo a fettine</span></li>
<li><span style="font-size: small;">abbrustoliscilo nel burro ma stai attenta a non bruciarlo</span></li>
<li><span style="font-size: small;">spolvera della farina sul fondo della pentola</span></li>
<li><span style="font-size: small;">aggiungi il brodo vegetale (o l'acqua con l'aggiunta del dado) e metà della panna fresca</span></li>
<li><span style="font-size: small;">fa bollire a fiamma dolce per 15-20 minuti</span></li>
<li><span style="font-size: small;">monta l'altra metà della panna</span></li>
<li><span style="font-size: small;">aggiusta la zuppa di sale e aggiungi la panna montata</span></li>
<li><span style="font-size: small;">abbrustolisci i cubetti di pane invecchiato con un tocchetto di burro</span></li>
<li><span style="font-size: small;">servi la zuppa con i cubetti di pane.</span></li>
</ul>
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<span style="font-size: small;"><u>Consiglio:</u></span><span style="font-size: small;"> </span></div>
<ul style="font-family: Verdana,sans-serif;">
<li><span style="font-size: small;">se preferisci una zuppa meno cremosa puoi anche versare tutta la panna fresca nella zuppa senza montarla</span></li>
<li><span style="font-size: small;">le quantità degli ingredienti possono senza problemi essere variate in base ai gusti personali</span></li>
</ul>
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Irenehttp://www.blogger.com/profile/05222424376391252679noreply@blogger.com18