tag:blogger.com,1999:blog-80477227200264402812024-03-05T09:53:11.712+01:00Non solo bambooIl Panda è onnivoro...vedrete!Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.comBlogger218125tag:blogger.com,1999:blog-8047722720026440281.post-37566988490114580582018-04-02T19:59:00.004+02:002018-04-02T19:59:59.381+02:00Pasquetta al parco? non può mancare l'erbazzone<br />
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<span style="font-family: "Century Gothic", sans-serif; line-height: 107%;">Con
questa ricetta, quasi chiudo il cerchio delle tipiche di Reggio Emilia, insieme
a piadine e gnocco fritto. Mancano le tigelle, ma prometto di recuperare ben
presto. Sto parlando dell’erbazzone o scarpazzone (per via dei gambi della
bieta utilizzata per il ripieno). L’erbazzone – apparentemente – è una innocua
torta rustica ripiena di verdure. Ovviamente essendo di origine emiliana, è
arricchita di parmigiano e ricotta vaccina (per asciugare il ripieno) ed è
preparata solo ed esclusivamente con grassi animali. Definirla confort food è
farle un torto. Come spesso capita le ricette di origine povera è invece ricca
di gusto. La ricetta cambia di casa in casa, la mia proviene dalla mamma di uno
dei miei migliori amici, quindi il merito va solo e soltanto ad Adolfina (che
Dio ti benedica); io sono stato solo un mero esecutore materiale.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWtBt_180_Lgjm5YMR8AfD2W6mcMDTl6DIlQWWRVGHg97YTZkNhyphenhyphen2YRKj3YuDOnKf1Ov-wU4swVzxgKjKVYXTxugVtqSTWG5Ut9Jvp4ej5PSl7tZmoRVX3osaAo9EHvoppKMyoI0NsdM/s1600/IMG_4852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWtBt_180_Lgjm5YMR8AfD2W6mcMDTl6DIlQWWRVGHg97YTZkNhyphenhyphen2YRKj3YuDOnKf1Ov-wU4swVzxgKjKVYXTxugVtqSTWG5Ut9Jvp4ej5PSl7tZmoRVX3osaAo9EHvoppKMyoI0NsdM/s640/IMG_4852.JPG" width="480" /></a></div>
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<span style="font-family: "Century Gothic", sans-serif; line-height: 107%;">Ingredienti
per una teglia 30x40<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic", sans-serif; line-height: 107%;">Per
impasto:<o:p></o:p></span></div>
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<ol>
<li><span style="font-family: Century Gothic, sans-serif;">500 g farina 0 (io ho usato farina tipo 1);</span></li>
<li><span style="font-family: Century Gothic, sans-serif;">300 g acqua;</span></li>
<li><span style="font-family: Century Gothic, sans-serif;">15 g strutto;</span></li>
<li><span style="font-family: Century Gothic, sans-serif;">10 g sale;</span></li>
<li><span style="font-family: Century Gothic, sans-serif;">5 g bicarbonato</span></li>
</ol>
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<span style="font-family: Century Gothic, sans-serif;">Per il ripieno:</span></div>
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<ol>
<li><span style="font-family: Century Gothic, sans-serif;">500 g spinaci;</span></li>
<li><span style="font-family: Century Gothic, sans-serif;">500 g bieta;</span></li>
<li><span style="font-family: Century Gothic, sans-serif;">1 cipolla media;</span></li>
<li><span style="font-family: Century Gothic, sans-serif;">110 g lardo;</span></li>
<li><span style="font-family: Century Gothic, sans-serif;">125 g ricotta vaccina;</span></li>
<li><span style="font-family: Century Gothic, sans-serif;">125 g parmigiano reggiano</span></li>
<li><span style="font-family: Century Gothic, sans-serif;">1 uovo intero</span></li>
</ol>
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<span style="font-family: "Century Gothic", sans-serif; line-height: 107%;">Procedimento<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic", sans-serif; line-height: 107%;">La
realizzazione è molto semplice. Si parte dal lessare le verdure. <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic", sans-serif; line-height: 107%;">Mentre
la verdura raffredda, fate la pizza sciogliendo lo strutto in acqua (sul
fornello o microonde) e versando sulle polveri (farina, sale e bicarbonato). Una
volta impastato fate rilassare l’impasto per una mezz’oretta in un contenitore
oliato.<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic", sans-serif; line-height: 107%;">Ripassate
la verdura, ben strizzata e tagliata a coltello con 100 g di lardo e la cipolla
quindi trasferite in una ciotola, insieme al parmigiano e la ricotta impastando
per omogeneizzare il ripieno. <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic", sans-serif; line-height: 107%;">Togliete
dall’impasto totale un terzo dello stesso e stendete la parte restante,
bucandola per evitare che in cottura si gonfi. Aggiungete l’uovo alle verdure e
riempite la pizza creando uno strato di circa 2 cm. Stendete impasto restante,
bucato anch’essa con i rebbi della forchetta, e coprite la vostra pizza.<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic", sans-serif; line-height: 107%;">Prima
di andare in forno, 200° per 30 minuti, mettete in corrispondenza dei buchini
piccole briciole di lardo.<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic", sans-serif; line-height: 107%;">Dopo
i primi 20 minuti, alzate la teglia e metà e terminate la cottura.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35qwiBxFk_YNTfyJjRxVuM3fFxo6Kzgy-Z5dFcSbiqEJbxu-G2j9rxPphqOzaGR-WWqZfKhs4tOX5epeidF5QT-Bg6l1JfnpqMMGAbEgIWFC9mtJLzeg3LIBAHMl5caFuyY_KzbIXhC0/s1600/IMG_4853.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35qwiBxFk_YNTfyJjRxVuM3fFxo6Kzgy-Z5dFcSbiqEJbxu-G2j9rxPphqOzaGR-WWqZfKhs4tOX5epeidF5QT-Bg6l1JfnpqMMGAbEgIWFC9mtJLzeg3LIBAHMl5caFuyY_KzbIXhC0/s640/IMG_4853.JPG" width="640" /></a><span style="font-family: "Century Gothic", sans-serif; line-height: 107%;">Fate
raffreddare e servite tiepida con del lambrusco. <o:p></o:p></span></div>
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<br />Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.com1tag:blogger.com,1999:blog-8047722720026440281.post-61084258941862790932017-12-21T18:04:00.001+01:002017-12-21T18:04:45.502+01:00Natale si avvicina...picchiapò pe tutti<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-size: 11.0pt;">Chi
mi segue lo sa, non sono un fautore della cucina romana, né per i carciofi né
per il famoso “quinto quarto” (le frattaglie). Con poche eccezioni. Ed oggi vi
presento una di quelle:<b> il picchiapò!</b> Come tutte le cucine regionali, molte
pietanze nascono dalla famosa “cucina povera”, che poi di povero hanno ben
poco, sia in termini di gusto che – oggi come oggi – di costo. Il picchiapò non
è altro che un modo semplice per dare gusto alla carne del brodo. Un pezzo di
carne, due pietanze! Ai giorni nostri, invece, spesso viene preparato
esclusivamente come secondo di carne. Per questa preparazione, dovete tenere a
mente solo due cose: decidere se seguire la tradizione, come ho fatto io, ed
eseguirlo come piatto di recupero del brodo e la scelta del pezzo. Per quanto
riguarda il primo punto, è una scelta strategica importante: nel primo caso si
parla di lesso (si parte da acqua fredda), nel secondo si parla di bollito,
immergendo la carne quando l’acqua ha raggiunto il bollore. Nel caso del lesso
avrete un brodo molto saporito e preparerete dei tortellini a dovere, nel
secondo avrete una carne eccezionale con un brodo meno saporito. La scelta è
quindi doppietta con carne sfruttata oppure carne eccezionale con brodo
leggero. Quando si parla di carne, poi, il dilemma è sempre lo stesso: quale
pezzo scegliere? Come teorizzano i maggiori esperti di carne, in generale la
scelta è: per cotture lunghe ed umide un muscolo che ha lavorato, è più tenace
e saporito e preferibilmente da capi di bestiame adulti. Per altre
destinazioni, carni più grasse (marazzate) da capi giovani. Per questo di
preparazione, il pezzo consigliato è il cappello del prete o almone (armone
nella versione romana) oppure lo scamone. La preparazione è lunga ma semplice e
con qualche minima attenzione farete un figurone:</span></div>
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<span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-size: 11.0pt;">Ingredienti
per 4 persone:<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-size: 11.0pt;"><br /></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-family: "Century Gothic"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Century Gothic";">1.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-size: 11.0pt;">1 kg scamone;<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-family: "Century Gothic"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Century Gothic";">2.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-size: 11.0pt;">2 ossa
(ginocchio preferibile)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-family: "Century Gothic"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Century Gothic";">3.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-size: 11.0pt;">2 carote <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-family: "Century Gothic"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Century Gothic";">4.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-size: 11.0pt;">2 cipolle<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-family: "Century Gothic"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Century Gothic";">5.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-size: 11.0pt;">1 sedano<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-family: "Century Gothic"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Century Gothic";">6.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-size: 11.0pt;">4 lt acqua<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-family: "Century Gothic"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Century Gothic";">7.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-size: 11.0pt;">Chiodi di
garofalo<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-family: "Century Gothic"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Century Gothic";">8.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-size: 11.0pt;">Pelati<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-family: "Century Gothic"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Century Gothic";">9.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-size: 11.0pt;">100 g passata<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-family: "Century Gothic"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Century Gothic";">10.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-size: 11.0pt;">1 bicchiere vino bianco<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-family: "Century Gothic"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Century Gothic";">11.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-size: 11.0pt;">Menta<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-family: "Century Gothic"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Century Gothic";">12.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-size: 11.0pt;">Maggiorana<o:p></o:p></span></div>
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</span></span><!--[endif]--></b><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-size: 11.0pt;"><b>Sbianchimento
carne</b><o:p></o:p></span></div>
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<span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-size: 11.0pt;">Io
per abitudine, non solo quando faccio il brodo, parto dallo sbianchimento della
carne, quindi inserisco in una casseruola alta e stretta carne ed ossa e
riempio acqua. Aspetto bollore e dopo 2-3 minuti, il tempo che le impurità di
carne ed ossa vengono a galla, spengo. Scolo e tampono bene carne ed ossa.
Normalmente un solo passaggio è sufficiente, ma in teoria dovrete ripeterlo
sino a che acqua non risulti abbastanza limpida.<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-size: 11.0pt;"><b>Brodo</b><o:p></o:p></span></div>
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<span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-size: 11.0pt;">Immergere
le ossa e la carne – precedentemente sbianchiti – in acqua fredda a fiamma
vivace sino allo sfioramento del bollore (85-90°), avendo cura di schiumare le
residue impurità che verranno a galla, quindi abbassare la fiamma ad un livello
di regime per mantenere la temperatura. Il brodo non deve mai bollire e nemmeno
essere troppo freddo. In entrambi i casi, il passaggio di sapori dalla carne
all’acqua sarebbe sbagliato e la qualità del brodo stesso ne risentirebbe.
Lasciate andare per due ore, osservando solo che la carne e le osse siano
sempre coperte di acqua, in caso contrario aggiungete acqua calda. Dopo le due
ora aggiungete i vegetali e dopo ulteriori 30 minuti le spezie e gli odori.
Questa sequenza permette a tutte le note di gusto di non rovinarsi. Dopo circa
3 ore la carne dovrebbe essere pronta. Fate la prova dello stecchino, ma al 90%
dei casi il gioco è fatto.<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-size: 11.0pt;"><b>Lesso alla
picchiapò</b><o:p></o:p></span></div>
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<span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-size: 11.0pt;">A
brodo fatto, non vi resta che dedicarvi alla carne. Innanzitutto aspettate che
la carne si raffreddi nel suo brodo. Sembra un modo di dire, ma è importante
per preservarne la qualità. Una volta fredda, estraete la carne e tagliatela (a
fatte spesse o a pezzettoni). Nel frattempo fate stufare una cipola con
abbastanza olio ed, una volta traslucida, aggiungete vino ed alzate la fiamma
fino ad evaporazione della nota alcolica. Aggiungete quindi i pelati (fatti a
pezzettoni) e la passata e fate cuocere a fuoco dolce per dieci minuti
Aggiungete carne e fate insaporire per venti minuti, aggiungendo brodo se il
sugo dovesse stringere troppo. Infine insaporite con le foglie di maggiorana e
menta ed il peperoncino. Servite tiepida accompagnando con del pane bruscato
per l’immancabile scarpetta.<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic",sans-serif; font-size: 10.0pt; line-height: 107%; mso-bidi-font-size: 11.0pt;">Se
volete un abbinamento do vino io consiglio un vino corposo, sullo stile del barolo
o primitivo di manduria.<o:p></o:p></span></div>
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Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.com0tag:blogger.com,1999:blog-8047722720026440281.post-16493732368186348412017-05-30T13:06:00.000+02:002017-05-30T13:06:23.695+02:00Finalmente Pi...zza!<div style="text-align: left;">
<span style="background-color: white; color: #666666; font-family: "century gothic" , sans-serif; font-size: 13.2px; text-align: justify;">E' proprio vero...non bisogna mollare mai! Quando ci si pone un obiettivo, qualsiasi esso sia, bisogna perseverare, studiare, provare, capire gli errori e non farsi influenzare dall'esterno ma andare avanti a testa bassa; così facendo 9 volte su 10 si centra l'obiettivo. Mutuando teorie economiche gestionali, il mio suggerimento è fare sempre analisi delle varianti (cambiare un solo elemento alla volta e valutare effetto sul prodotto finale) e soprattutto è vero che grandi successi sono figli di tanti piccoli successi...e qualche errore! Tutto questa enfasi per parlare e condividere con voi di uno dei miei obiettivi principali da quando ho iniziato a mettere le mani in pasta: <b>la pizza in teglia alla romana ad alta idratazione. </b>Non so se ne siete a conoscenza, ma il forum <i>"La confraternita della pizza"</i> ha sviluppato in collaborazione con molti dei riferimenti in tema di panificazione capitolina - Bonci su tutti - un vero e proprio <a href="http://www.laconfraternitadellapizza.net/documenti/Disciplinare-Autentica-Pizza-In-Teglia-Alla-Romana.pdf" target="_blank">disciplinare </a>che fissa i paletti in termini di ingredienti e di procedure. In questo documento c'è la versione con ldb, io, vedendo anche diversi blog di amici, tra cui questo di <a href="http://blog.giallozafferano.it/dolcesalatoconlucia/" target="_blank">Lucia</a>, ho provato la versione con lievito madre e sono rimasto decisamente soddisfatto. Ecco il mio risultato</span></div>
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<span style="background-color: white; color: #666666; font-family: "century gothic" , sans-serif; font-size: 13.2px; text-align: justify;"><b><u>Ingredienti:</u></b></span><br />
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<ol>
<li><span style="color: #666666; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px;">1 kg farina 0</span></span></li>
<li><span style="color: #666666; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px;">760 g acqua;</span></span></li>
<li><span style="color: #666666; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px;">40 g olio evo;</span></span></li>
<li><span style="color: #666666; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px;">150 g licoli;</span></span></li>
<li><span style="color: #666666; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px;">20 g sale</span></span></li>
<li><span style="color: #666666; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px;">5 g malto (opzionale)</span></span></li>
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<span style="color: #666666; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px;">Questa la base per facilità di calcolo. Ma quanta farne? la regola è di 0.5g/cm quadrato, quindi tocca rispolverare le nozioni di geometria: come area del triangolo, la formula è base x altezza /2.</span></span></div>
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<span style="color: #666666; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px;">Se avete, quindi una teglia di 30x40 cm, la q.tà di impasto è data dalla seguente formula:</span></span></div>
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<span style="color: #666666; font-family: "century gothic" , sans-serif; font-size: large;">Impasto= 30x40/2= 600 g </span></div>
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<span style="color: #666666; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px;"><br /></span></span></div>
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<span style="color: #666666; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px;">a quel punto, rispettando le proporzioni degli ingredienti, avrete i giusti pesi, nel caso di cui sopra, avrete:</span></span></div>
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<ol>
<li><span style="color: #666666; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px;">305 g farina 0 (o mix);</span></span></li>
<li><span style="color: #666666; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px;">45 g licoli;</span></span></li>
<li><span style="color: #666666; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px;">230 g acqua;</span></span></li>
<li><span style="color: #666666; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px;">12 g olio</span></span></li>
<li><span style="color: #666666; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px;">6 g sale</span></span></li>
</ol>
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<span style="color: #666666; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px;"><b><u>Procedimento:</u></b></span></span></div>
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<span style="color: #666666; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px;"><b><u><br /></u></b></span></span></div>
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<span style="color: #666666; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px;">per ottenere una buona pizza con licoli dovrete dotarvi di pazienza. Il processo sarà spalmato su 3 g, in un arco di 48 h. ecco il mio schema dei tempi.</span></span></div>
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<span style="color: #666666; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px;">Ovviamente si parla di tempi indicativo, dovendo considerare che la temperatura ed il tempo sono da considerarsi ingredienti che cambiamo il processo ed il risultato finale.</span></span></div>
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<span style="color: #666666; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px;">Alla fine di tutto, però, vi godrete questa nuvola di pizza</span></span><br />
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<span style="color: #666666; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px;">Buon Appetito </span></span></div>
Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.com1tag:blogger.com,1999:blog-8047722720026440281.post-13896578074307036412017-05-09T17:02:00.002+02:002017-05-09T17:02:53.975+02:00Ciambella salata: mediterraneo on ring<div style="text-align: justify;">
<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px;">Se c'è una cosa che mi intriga ultimamente e che, quando avrò più tempo, sicuramente approfondirò è la pasticceria salata. Come in ogni cosa, si parte dalla base, ergo: ciambellone salato. Così ho letto in rete, confrontato, provato (e sbagliato) ed alla fine sono giunto alla ricetta base. In questo caso, assecondando il gusto personale, l'ho aromatizzata con pomodori secchi, pistacchi e semi oleosi vari. Il resto? Un bellissimo stampo ricevuto nell'uovo di Pasqua...ecco a voi</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px;"><b>Ingredienti (stampo da 26 cm):</b></span></span></div>
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<ol>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">250 g uova (5 unità);</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">250 g farina (mix a piacere);</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">175 ml latte intero;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">175 ml olio (mix a scelta);</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">100 g formaggio grattugiato</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">1 bustina lievito per salati</span></span></li>
</ol>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;"><b>Aromatizzazione:</b></span></span></div>
<ol>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">origano qb</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">100 g pistacchi spellati non salati;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">120 g pomodorini secchi</span></span></li>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;"><b>Procedimento:</b></span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Il ciambellone è mooooooooooooolto semplice da realizzare. Mixate i liquidi (uova, latte, olio) aggiungendo, se volete un pizzico di sale (io non l'ho aggiunto vista la presenza del parmigiano).</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">setacciatte la farina ed amalgamate con una spatola. Inserite quindi il parmigiano ed il lievito. Una volta impasto è liscio ed omogeneo unite origano, pomodorini e pistacchi.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">180° per 45 min e via</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">fate raffreddare e gu</span></span><span style="color: #666666; font-family: "century gothic", sans-serif; font-size: 13.2px;">state</span></div>
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Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.com0tag:blogger.com,1999:blog-8047722720026440281.post-12159907450129579322017-04-16T22:42:00.000+02:002017-04-16T22:42:00.380+02:00Pasqua uguale crescia di formaggio<div style="text-align: justify;">
<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white;"><span style="font-size: 13.2px;">Ormai il tempo per scrivere e condividere le mie esperienze culinarie con Voi è sempre meno. Non potendo contare sulla quantità, mi piacerebbe che questo piccolo blog sia sinonimo di qualità, soprattutto per chi come me è appassionato di lievitati. Dopo il tortano, anch'esso - per la verità - pasquale, ma che io ho fatto per Natale, oggi vi presento la mia versione di <b>crescia al formaggio</b>. Dopo qualche prova e più di una chiacchierata con persone di Umbria e Marche (regioni natali di questo lievitato), oltre ai miei due riferimenti in tema di lievitati (<a href="http://ipasticcidelloziopiero.blogspot.it/" target="_blank">lui</a>&<a href="http://menta-e-rosmarino.blogspot.it/" target="_blank">lei</a>) ho trovato la mia formula. Originariamente, questa sorta di panettone al formaggio, è un pane arricchito. Le nonne italiche, infatti, partivano dall'impasto del pane e lo arricchivano con uova e formaggio; ovviamente impasto diretto. La mia scelta è stata di partire da una congrua quantità di lievito madre e fare un pre-impasto, per poi avere una buona base da arricchire con grassi. Questo per evitare di non dover superare le 8-10 h di lievitazione dell'impasto finale e non inacidire impasto. Questo il risultato...</span></span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white;"><span style="font-size: 13.2px;"><u>Ingredienti x stampo da kg:</u></span></span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white;"><span style="font-size: 13.2px;"><u><b>Pre-impasto:</b></u></span></span></span></div>
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<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Farina W400: 150 g;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Acqua: 120 g;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Lievito Madre: 175 g</span></span></li>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white;"><span style="font-size: 13.2px;"><u><b>Mix Aromatico:</b></u></span></span></span></div>
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<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Uova Intere: 150g;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Pecorino: 150 g;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Parmigiano 36 mesi: 100 g;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Strutto: 100 g;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Sale&Pepe: qb</span></span></li>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;"><b><u>Impasto Finale:</u></b></span></span></div>
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<ol>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Pre-impasto;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Mix Aromatico;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Farina W400: 250 g;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Acqua: 100g;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Dadini di provolone piccante: 100g (opzionale)</span></span></li>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">N.B.: Se volete un'impasto più saporito e con una mollica più compatta potete sostituire la q.tà di acqua con pari peso di latte intero. </span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;"><b>Metodo</b></span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Con un buona programmazione, divisa su due giorni, la realizzazione di questo lievitato non graverà sulla preparazione del pranzo di Pasqua; anche perchè, vista l'alta presenza di grassi, se conservato in cellophane per alimenti la crescia si conserva fino a 30 g dalla sua preparazione.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Iniziate con un pre-impasto liquido ed aspettate che sia pronto: triplicato e con il centro leggermente concavo.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Qualche ora prima dell'impasto finale, preparate quello che se stessimo parlando di panettone, sarebbe definito come il Mix Aromatico. In una terrina unite le uova sbattute con sale e pepe ed i formaggi grattugiati, con olio o strutto. Lasciatelo riposare affinché le uova reidratino il formaggio ed il tutto si amalgami in un sapore uniforme.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Passate ora all'impasto finale. Partite dal pre-impasto ed unite, alternando, uova/formaggio con farina fino ad arrivare ad incordatura. Considerate che essendo molto grasso non sarà semplice come con un pane. Terminate con acqua a filo per non intaccare la corda dell'impasto.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Una volta finito impasto, stendete su un piano di lavoro ed aggiungete i dadini all'interno, quindi due spatolate per chiudere impasto e fate puntare per 30 minuti. Date un giro di pieghe a 3, una pirlatina ed altro riposo di 30 min. Altro giro di pieghe e pirlata e via nello stampo a lievitare.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Considerate che deve crescere sino ad un cm dal bordo del pirottino/stampo. A me ha impiegato a temperatura di 22° una decine di ore.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;"><b>Cottura</b></span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Cuocete a 220° (statico) per circa un ora.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Fate freddare, volendo anche al contrario come nel caso del panettone, e conservate in cellophane alimentare.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Questa la sua fine...</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Buona colazione pasqualina a tutti</span></span></div>
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Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.com0tag:blogger.com,1999:blog-8047722720026440281.post-25488843954812181062017-01-01T13:11:00.000+01:002017-01-01T13:11:05.808+01:00Tempo di feste...tempo di tortano...<div style="text-align: justify;">
<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px;">Buon Anno a tutti...finalmente con le feste natalizie sono riuscito a ritagliarmi un pò di tempo per cucinare e pubblicare. Si ma cosa? Questa la domanda...ormai sono nel tunnel dei lievitati ma per quelli natalizi tradizionali come panettone e pandori l'appuntamento è per natale 2017. Allora ho pensato che una delle preparazioni che avrei sempre voluto fare era il casatiello napoletano (o, nel mio caso, il tortano) ed allora, anche se è tradizionalmente pasquale mi sono deciso e lanciato. La differenza tra <b>tortano </b>e <b>casatiello </b>è solo nelle uova. Il primo le ha sode all'interno, mentre il casatiello le accoglie sopra l'impasto e vengono infornate cude. Prima cosa: studio! Ricerche in rete e qualche amico/collega napoletano; alla fine sintesi e trasposizione con lievito madre ed ecco la formula personale di quello che è a tutti gli effetti un pane farcito (e come!) e, fondamentalmente, un piatto di recupero...ecco il "mio" tortano. </span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px;">Ingredienti (ciambella da 26 cm):</span></span></div>
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<ol>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">500 g farina forte;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">300 g acqua;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">150 g lms;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">125 g strutto;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">11 g sale;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">salumi/formaggi vari;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">4 uova sode</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">pepe qb</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">pecorino qb</span></span></li>
</ol>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Come vi dicevo è un piatto di recupero, quindi salumi e formaggi sono quelli che avete nel frigo; il mio consiglio è di equilibrare i sapori. Io ho scelto la spianata romana (un salame schiacciato) ed il provolone dolce.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">La cosa a cui fare attenzione, essendo un pane molto farcito e ricco di grassi e salumi è di utilizzare un lievito rinfrescato da poco (3-4 ore), in modo da far coincidere il picco di attività con la lievitazione del vostro tortano.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyl6Lk0hDBL9YG8FC01EZCny1le8krPPIDgNn-T_tS4xnlcMKQDtZOhHhWr1lIdR5Z0qf28VnA6M1aPk_YgOYWitc_FG9b_xjuL-uHkinHjLeMMVcC3RaizzaxgLQLb6fItkE30zrMLi8/s1600/tortano.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyl6Lk0hDBL9YG8FC01EZCny1le8krPPIDgNn-T_tS4xnlcMKQDtZOhHhWr1lIdR5Z0qf28VnA6M1aPk_YgOYWitc_FG9b_xjuL-uHkinHjLeMMVcC3RaizzaxgLQLb6fItkE30zrMLi8/s640/tortano.jpg" width="640" /></a></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">La preparazione è molto semplice: sciogliete il lm con parte dell'acqua, unite quindi, farina, sale e altra parte di acqua. Alla fine, aggiungete - a più riprese - lo strutto ed attendete che impasto lo assorba. </span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Pirlate e fate risposare per un'oretta, tanto x far distendere il glutine stressato.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">A questo punto, in teoria, dovreste misurare la circonferenza del vostro stampo e stendere in lunghezza di pari misura. Volendo saltare il passaggio, fate ad occhio ma è meglio che sia più lungo, piuttosto che più corto. In questo secondo caso, infatti, dovreste stenderlo una volta farcito e potrebbe venire di altezze diverse.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Spolverate di pecorino, farcite con la dadolata di salumi, altro pecorino e pepe a piacimento. Arrotolate con cuna dal lato lungo, avendo cura di non bucare la pasta ed - infine - trasferite nello stampo giù unto con strutto ed infarinato.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Mettere a riposo per la lievitazione. Non vi aspettate, in caso di Lm, uno sviluppo rapido in breve e tempo. Nel mio caso, 22 gradi, ha impiegato 15 ore per sviluppare del 50%. Spennellate la superficie di olio per colorarla e via.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Infornate, prima sulla platea del forno, a 220° ventilato per il primi 15 minuti, poi abbassate a 200° fino a cottura.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;"><br /></span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Sfornate, fate raffreddare e gustate...in famiglia!</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px;">Buon Appetito e buone feste.</span></span></div>
Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.com0tag:blogger.com,1999:blog-8047722720026440281.post-30966655305699565102016-08-23T13:22:00.000+02:002016-08-23T13:22:50.646+02:00Il Pane Olimpico...semi-integrale<div style="text-align: justify;">
<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Dopo quasi due mesi di distanza, un mare di impegni di lavoro e qualche giorno di vacanza, torno a scrivere un bel post sul pane. Il pane Olimpico. Perchè olimpico? beh per due motivi: innanzitutto è stato realizzato durante gli ultimi due giorni di Rio2016, ma soprattutto perchè, essendo la prima volta, non avendo dei riferimenti precisi sul pane semi-integrale, c'è voluta calma olimpica per avere un buon risultato. Ora vi dico tutto, ma prima mi preme ringraziare <a href="http://blog.giallozafferano.it/gianlucaincucina/" target="_blank">Gianluca Milo</a>, che mi ha guidato da remoto. Visto la sua abilità gli ho chiesto consiglio e lui mi ha indicato la via, <a href="http://blog.giallozafferano.it/gianlucaincucina/pane-semi-integrale-50-buratto-50-setaccio/" target="_blank">questa</a>. Da lì, qualche dritta e questo è il risultato</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><u>Ingredienti:</u></span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><u>Autolisi:</u></span></span></div>
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<ol>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">500 g farina Macina Mulino Marino</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">500 g farina buratto Mulino Marino</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">850 g acqua</span></span></li>
</ol>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><u>Impasto Definitivo:</u></span></span></div>
<ol>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Autolisi 1850 g</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">150 g Lms</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">22 g sale</span></span></li>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Parliamo di un pane ad alta idratazione (85%) con farina integrale e lievito madre. Per ottenere questo risultato ho scelto il metodo diretto con un'autolisi breve (1 h) e lievito madre rinfrescato 2 volte nelle 18 h precedenti.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Di seguito lo schema dei tempi:</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">qualche immagine delle fasi di lavorazione</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">La farina integrale, oltre ad avere indubbi effetti benefici ed essere molto profumata, è anche non semplice da lavorare, specie se in percentuali così elevate e quando il restante è semi-integrale, seppur di buona forza (290 W).</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Con un pò di esperienza e qualche attenzione però di può fare. Innanzitutto, per accorciare i tempi di incordatura, effettuate un'autolisi, mixando la farina con il 55% di acqua (550 g in questo caso).</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Dopo circa un'ora nella ciotola dell'impastatrice, sciogliete in 200 g di acqua (fredda visto le temperature) il Lievito Madre Solido con la foglia. Aggiungete, quindi, impasto autolitico avendo cura di aumentare gradualmente la velocità solo quando acqua sarà inglobata.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">In qualche minuto dovreste avere incordato il vostro impasto. Bene, è il momento del gancio. In questa fase, entrate con il sale e con la restante acqua (100 ml) e fate ossigenare bene fino ad ottenere la classica palla.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Terminate incordatura sul tavolo di lavoro con slap&fold e coprite a campana. Temperatura uscita impasto: 25° (partendo con farina ed acqua fredde).</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Dopo un'ora effettuate, per ossigenare, una piega a 3, e poi altra ora a campana. Dopo la seconda ora, arrotondate impasto e mettete in una ciotola ermetica. Dopo circa 20 min trasferite in frigo per la fase di <b>maturazione</b>.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: #9fc5e8; font-size: 13.2px; line-height: 18.48px;">In questa fase impasto non crescerà molto, ma si muoverà di poco, anche perchè integrale pesa. Lo scopo della maturazione è permettere agli enzimi di scomporre i carboidrati in zuccheri semplici che attireranno i batteri (buoni!) responsabili della lievitazione una volta a TA. La durata minima della maturazione è di 18 h.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Trascorso questo tempo, passate alla seconda parte della puntata, a TA, fino al raddoppio (nel mio caso 9 h).</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Una volta raddoppiato, trasferito impasto (con cautela mi raccomando) sul tavolo di lavoro su un velo di semola e fate (se avete molto impasto come me) allo staglio ed alla formatura.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Ora dovete decidere come procedere per <b>l'appretto</b>: io ho fatto TA, per un paio d'ore.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Scaldate il forno al max e fate il taglio (45° 1,5 cm di profondità) per lo sviluppo in forno.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><u>Cottura (sempre statico)</u>:</span></span></div>
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<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">primi 20' 250° (vapore)</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">20' 230°;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">20' 210°;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">10' 180°</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">20' 180° (spiffero)</span></span></li>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">In totale 90 min, come da istruzioni di Gianluca, ma poi regolatevi secondo la conoscenza del vs forno.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Provate e ditemi...è un pane che vi darà soddisfazione</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Buon Appetito</span></span></div>
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Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.com0tag:blogger.com,1999:blog-8047722720026440281.post-43099007749468621882016-06-29T11:00:00.000+02:002016-06-29T11:00:35.152+02:00Fette biscottate integrali con semi di lino e avena e lievito madre<div style="text-align: justify;">
<span style="background-color: white; color: #666666; font-family: "century gothic", sans-serif; font-size: 13.2px; line-height: 18.48px;">Pane, pane, fortissimamente pane...in ogni forma. Dopo aver raggiunto una discreta confidenza con il pane per tutti i giorni, mi sono voluto avventurare nelle fette biscottate. Sono partito da una ricetta del mio amico <a href="http://ipasticcidelloziopiero.blogspot.it/" target="_blank">Piero</a>, e dopo un paio di prove, ho fatto dei piccoli aggiustamenti di gusto e di esigenze domestiche: <b>100% integrale e poco zucchero (moglie dixit). </b>In primis ero un pò scettico, perché non mi ero mai cimentato con solo farine integrali; poi, però, l'ho presa come una sfida e, devo ammettere che si può fare, con delle piccole accortezze. Ora vi dico tutto...intanto ecco il risultato</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvlkJHne6C-QK_NvaCS-ugW7SZKSUpm2k7jNPbbsxiptwlhiiTd5A5iRE4TO1e0pk4AmmtJbNx7hXPplSz99Z1rscBbVAqXSrCHmVy0XhRAhyphenhyphenmddobvn5DIAWy8-zUg74dnpxZFNxxRU/s1600/IMG_3382.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvlkJHne6C-QK_NvaCS-ugW7SZKSUpm2k7jNPbbsxiptwlhiiTd5A5iRE4TO1e0pk4AmmtJbNx7hXPplSz99Z1rscBbVAqXSrCHmVy0XhRAhyphenhyphenmddobvn5DIAWy8-zUg74dnpxZFNxxRU/s640/IMG_3382.jpg" width="640" /></a></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b><u>Ingredienti (per uno stampo da plum cake da 30 cm - circa 30 fette):</u></b></span></span></div>
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<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">450 g mix farina integrale (io 300 g grano tenero e 150 farro);</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">310 g acqua;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">65 g olio di semi;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">75 g lievito madre;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">55 g miele;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">5 g sale;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">semi di lino qb;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">semi di avena qb;</span></span></li>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Parliamo quindi di un impasto molto idratato (80%) e con una cospiscua parte di materia grassa.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Come vi accennavo, per aver utilizzato solo integrale, dovete avere qualche accortezza. La prima: è necessario fare <b>autolisi molto lunga (12-24). </b>Organizzatevi anche con i vostri orari, importante è che utilizziate un pizzico di sale (per rallentare la fermentazione che parte dopo circa 6 ore) e che la facciate riposare a temperature basse (12-14°)</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b><u>Autolisi:</u></b></span></span></div>
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<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">450 g farina;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">225 g acqua;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">2 g sale</span></span></li>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Normalmente, autolisi prevede 55% acqua (sul peso farina) e niente sale. Dal momento che sarà prolungata, il consiglio è fare non oltre 50% ed un pizzico.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Dopo aver mescoltato grossolamente, avrete una situazione del genere. Pellicolate e fate riposare a 12°-14°</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoWON3-_n2pRH_OHfifhO9YC_4AjKJe0VU9rfxtYSoBg9_OaU-98oUJoYU-FOHqsJXdmFivcDkoNOWBWa8IA0uHl2KeKn94Y0MQaysCPIFyumUH_v0pnyFHN3sKf8qNmXRDSttPqXWJs/s1600/IMG_3375.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoWON3-_n2pRH_OHfifhO9YC_4AjKJe0VU9rfxtYSoBg9_OaU-98oUJoYU-FOHqsJXdmFivcDkoNOWBWa8IA0uHl2KeKn94Y0MQaysCPIFyumUH_v0pnyFHN3sKf8qNmXRDSttPqXWJs/s640/IMG_3375.jpg" width="640" /></a></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Trascorso il tempo di risposo, fate sciogliere il lms in pari q.tà di acqua (direttamente nella bowl dell'impastatrice), quindi aggiungete (a piccoli pezzi) l'impasto autolitico, avendo cura di aggiungere acqua quando vedete che impasto è troppo duro.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Finito ciò, cambiate la foglia con il gancio ed aggiungete a filo olio, ed altro sale. Una volta terminato fate assorbire miele. Vi consiglio di scaldarlo per renderlo più fluido.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Non appena l'impasto risulta omogeneo, compatto ed elastico, rovesciatelo su un piano di lavoro. </span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Su questo un consiglio: dal momento che impasto è ricco di grassi, miele soprattutto, tenderà ad appiccicarsi al piano di lavoro. Cospargete su un foglio assorbente dell'olio (sempre di semi) ed ungete il tavolo. Vi aiuterà ad arrotondare impasto senza lasciare grossi residui sul tavolo.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Pirlate, date la forma del filoncino, mettete in uno stampo oliato e cospargete con i semi di avena. Fate lievitare fino a raggiungere il bordo dello stampo, quindi cuocete. CI vorrà qualche ora, soprattutto con impasto solo integrale.</span></span></div>
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<span style="background-color: white; color: #666666; font-family: "century gothic", sans-serif; font-size: 13.2px; line-height: 18.48px;"><b><u>Cottura:</u></b></span></div>
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<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">15' a 210° (statico);</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">30' a 180° (statico.</span></span></li>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Vedrete che dorerà e soprattutto avrete un profumo pazzesco in casa.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Una volta terminata la cottura(la prima) fate raffreddare a TA. Dopo di che, affettate il vostro panbauletto e procedete con la biscottatura: 30 minuti a 150° (ventilato), avendo cura di girarle dopo 15 minuti.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Sfornate, fate raffreddare e gustate...ecco il mio consiglio.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Dal momento che queste fette contengono poca acqua, potete conservarle tranquillamente per qualche settimana in una scatola di latta...tanto non dureranno tanto.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Buon Appetito</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Luca</span></span></div>
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Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.com0tag:blogger.com,1999:blog-8047722720026440281.post-54455540597501927042016-06-21T09:00:00.000+02:002016-06-21T09:00:03.009+02:00Dolci d'estate...cheesecake a tre formaggi con coulis di ciliege<div style="text-align: justify;">
<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Sebbene l'estate non abbia ancora preso completamente piede, in casa Clemé&Calabrè si è già fatto lo switch ai piatti estivi...due su tutti: <a href="http://nonsolobamboo.blogspot.com/2015/05/estate-in-tavolail-polpettone-di-tonno.html" target="_blank">Polpettone di tonno</a> e <a href="http://nonsolobamboo.blogspot.com/2015/06/la-summer-glass-cheese-cakela-versione.html" target="_blank">cheesecake</a>, in tutte le sue versioni. Oggi vi parlo di una versione sperimentale: <b>la 3 formaggi con coulis di ciliegie. </b>Il bello di questo dolce è che si presta ad un numero pressochè infinito di versioni, giocando sui suoi tre elementi: <i>base, farcia, topping</i>. Sia dolce che salata la cheesecake è un dolce fresco, veloce e comodo da preparare, sfruttando i riposi in freezer. Ho da poco cambiato azienda e non appena si è sparsa la voce della mia passione mi hanno chiesto una dimostrazione (sti malfidati...hihihi). Per me altro non è stata che un'occasione per testare una versione diversa. Per la base biscotti al cioccolato e cereali; per la farcia yogurt, spalmabile e ricotta, coulis di ciliegie per la copertura. Eccola...</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Ingredienti per cerchio da 24 cm:</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><b><u>Base:</u></b></span></span></div>
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<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">230 g biscotti al cioccolato e mandorle;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">75 g burro </span></span></li>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b><u>Farcia:</u></b></span></span></div>
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<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">500 g yogurt bianco;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">500 g formaggio spalmabile;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">250 g ricotta;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">230 g zucchero a velo;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">150 ml panna;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">12 g colla di pesce</span></span></li>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b><u>Topping:</u></b></span></span></div>
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<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">150 g zucchero di canna;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">5 g limone</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">6 g colla di pesce</span></span></li>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">La preparazione è facilissima e vi consiglio di dividerla su 2 giorni.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b><u>Giorno 1:</u></b></span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Frullate i biscotti sino a ridurli in polvere ed amalgamateli al burro, appena fuso. Ottenere un composto sabbioso. Con l'aiuto di un batticarne fate uno strato di biscotti di circa 6 mm; disponete il piatto in freezer.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Mentre la base solidifica denocciolate le ciliegie e ponetele in una bowl con zucchero e limone. Pellicolate e mettete a macerare in frigo per una notte.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b><u>Giorno 2:</u></b></span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Setacciate spalmabile e ricotta, unitelo allo yogurt con zucchero a velo ed iniziate a mescolare per creare una farcia liscia. In un pentolino scaldate, senza portare a bollore, la panna in cui scioglierete la colla di pesce precedentemente ammollata in acqua (rapporto colla pesce:acqua 1:5) e strizzata.</span></span></div>
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<span style="color: #666666; font-family: "century gothic", sans-serif; font-size: 13.2px; line-height: 18.48px;">Una volta che la colla è completamente dissolta, unite ai formaggi ed amalgamate il composto. Versate il tutto sulla base, ormai fredda, e mettete in frigo.</span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><u>Topping:</u> mettete la frutta macerata sul fuoco e portate a bollore a fiamma vivace, una votla raggiunta temperatura, abbassate la fiamma e fate macerare, come una sorta di marmellata. Quanto la frutta sarà morbida da rompersi con un cucchiaio di legno, spegnete e frullate ad immersione. Unite, anche in questo caso, la colla di pesce ammollata e date una girata per non lasciare pezzi. Filtrate con un colino a maglie strette e fate intiepidire.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Versate sulla farcia rassodata (3 h in frigo almeno) e rimettete al freddo per solidificare, diciamo altre 6 ore.</span></span></div>
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<span style="color: #666666; font-family: "century gothic", sans-serif; font-size: 13.2px; line-height: 18.48px;">Tirate fuori dal frigo 30 min prima di servire...tagliate e...sbranate...così</span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Buon Appetito</span></span></div>
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Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.com0tag:blogger.com,1999:blog-8047722720026440281.post-77360063203059326842016-06-13T18:28:00.002+02:002016-06-13T18:28:49.115+02:00Pane arso...dalla Puglia con furore<div style="text-align: justify;">
<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Da quando la panificazione ha preso piede, negli ultimi anni, l'attenzione verso le farine, in termini di caratteristiche e sapori, è cresciuta in modo esponenziale. Parlare di W, rapporto P/L, % proteine è come parlare del GF nei primi anni del 2000. Chi poi, come me, è appassionato, cerca sempre di provarle tutte o quasi, chiedendo consigli a chi le ha già usate su impiego, % idratazione, "taglio", etc. Oggi parliamo della <b>farina "arsa"</b>. Un pane che affonda le radici nella terra che ha regalato i natali a quella "santa" donna di mia moglie che, bontà sua, comincia ad apprezzare i pani domestici. Secondo la <a href="http://www.bridgepugliausa.it/articolo.asp?id_sez=1&id_cat=42&id_art=3487&lingua=it" target="_blank">tradizione</a>, in passato, i contadini del tacco italico, dopo la lavorazione del grano, potevano tenere per sè i chicchi bruciati, da cui ricavavano - attraverso una successiva macinazione - della farina. E' una farina debole di suo, che, per via del trattamento subito, perdeva ancor di più le proprie caratteristiche organolettiche, quindi il mio consiglio è di non superare il 20% del totale. Da par suò, però, regala una nota aromatica affumicata spettacolare. Ideale per le bruschette. Io l'ho utiizzata come supporto alla farina di tipo 2 e devo dire che il risultato è stato notevole...eccolo</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Ho scelto il metodo indiretto, con un prefermento con Lievito Madre Solido ed Autilisi. Essendo una farina debole ho usato il malto diastatico, ma è assolutamente opzionale. Idratazione totale 75%</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><b><u>Pre-Fermento:</u></b></span></span></div>
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<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">100 g farina 0;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">100 ml acqua;</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">25 g lievito madre solido (rinfrescato 2 volte)</span></span></li>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b><u>Autolisi:</u></b></span></span></div>
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<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">400 g farina 2</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">100 g farina arso</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">275 ml acqua</span></span></li>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b><u>Impasto Finale:</u></b></span></span></div>
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<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b><u>Pre_fermento;</u></b></span></span></li>
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<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">75 ml acqua</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">12 g sale</span></span></li>
<li><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">5 g malto diastatico in polvere</span></span></li>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Questo pane è un pò lungo, ma non ve ne pentirete.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b><u>Schema dei Tempi:</u></b></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-tizFC7Gz2UQDAszmBMCf4ux_wJmuykM6RrtqQmbfNJXXmecPnPPhaWc9CrU177Ly5IZzdci3pX2SDgxFIP7r3dldMd8bvb1nvxtg_H3Xrgc6Tn-WlVQk0Grm7o8tuIvE13bKud8gGM/s1600/pane+arso.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-tizFC7Gz2UQDAszmBMCf4ux_wJmuykM6RrtqQmbfNJXXmecPnPPhaWc9CrU177Ly5IZzdci3pX2SDgxFIP7r3dldMd8bvb1nvxtg_H3Xrgc6Tn-WlVQk0Grm7o8tuIvE13bKud8gGM/s1600/pane+arso.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-tizFC7Gz2UQDAszmBMCf4ux_wJmuykM6RrtqQmbfNJXXmecPnPPhaWc9CrU177Ly5IZzdci3pX2SDgxFIP7r3dldMd8bvb1nvxtg_H3Xrgc6Tn-WlVQk0Grm7o8tuIvE13bKud8gGM/s1600/pane+arso.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-tizFC7Gz2UQDAszmBMCf4ux_wJmuykM6RrtqQmbfNJXXmecPnPPhaWc9CrU177Ly5IZzdci3pX2SDgxFIP7r3dldMd8bvb1nvxtg_H3Xrgc6Tn-WlVQk0Grm7o8tuIvE13bKud8gGM/s640/pane+arso.jpg" width="640" /></a></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Le fasi principali...</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Partite con il pre-fermento, sciolgiendo il Lms in acqua (potete anche utilizzare il minipimer) e, con ausilio di un frustino elettrico, amalgamate la farina. Pellicolate e lasciate a TA per 6 ore.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Dopo 4 partite con autolisi, unendo tutta la farina rimasta ed il 55% di acqua prevista. Una mischiata grossolana. Pellicolate e via.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: #cfe2f3; font-size: 13.2px; line-height: 18.48px;"><b>Consiglio - </b>Autolisi potete utilizzarla per gestire bene il tempo. Dai 30 min alle 6 h non cambia assolutamente nulla. Dopo, Giorilli docet, parte la fermentazione. Ergo, se prevedete tempi più lunghi due consigli: diminuite la temperatura dell'ambiente (mettetela in cantina, ad esempio) e mettete un pizzico di sale che rallenterà la fermentazione.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: #cfe2f3; font-size: 13.2px; line-height: 18.48px;"><br /></span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Dopo 6 ore, terminate con impasto finale: unite i 2 impasti, con frusta K, aggiungente il malto ed iniziate, a velocità minima ad impastare. L'impasto incorderà a tempo di record; iniziate a versare acqua (gradualmente) e parallelamente aumentate la velocità. </span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><br /></span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Dopo qualche minuto, è il momento del sale. Quando la ciotola è pulita, cambiate la foglia con uncino e terminate.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><br /></span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Ribaltate sul tavolo e fate puntare 20 minuti. Praticate delle pieghe stratch&fold e pirlate sino ad ottenere una bella palla di impasto incordato, quindi trasferite in una ciotola leggermente unta.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><br /></span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Dopo un'oretta, una volta partita la lievitazione, praticate 1 o 2 pieghe in ciotola (poi regolatevi a sentimento) e portate a raddoppio.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Trasferite ed allargate impasto sulla tavola e, per omogeneizzare le lievitazione, fate delle pieghe a tre, riposo di 20 min, quindi formate e mettetelo nella forma di lievitazione.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><br /></span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Dopo 30 min in frigo per 8-10 h per la maturazione. </span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><br /></span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Trascorso questo tempo, praticate dei tagli ed è tempo di cottura:</span></span></div>
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<ol>
<li style="text-align: justify;"><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">5 min a 250° (con vapore);</span></span></li>
<li style="text-align: justify;"><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">10 min a 220°;</span></span></li>
<li style="text-align: justify;"><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">30 min a 200°;</span></span></li>
<li style="text-align: justify;"><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">15 min a 180°;</span></span></li>
<li style="text-align: justify;"><span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">15 min a 180° (a spiffero);</span></span></li>
</ol>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Fate reffreddare, quindi tagliate.</span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Avrete un pane aromatico dal retrogusto affumicato eccezionale. </span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><br /></span></span></div>
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<span style="color: #666666; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Provate per credere...alla prox...dove forse cambieremo regione?! Stay Tuned</span></span></div>
Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.com0tag:blogger.com,1999:blog-8047722720026440281.post-43166211524340423822016-06-06T11:55:00.001+02:002016-06-06T11:55:23.507+02:00In cucina con...Giambattista Montanari<div class="MsoNormal" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIDNKF7mRzX2EuvomZF2k7d9Mamj5ZCRiJA9a35vtSqE44cNVQF5qqTjS5Gq2dUCraIcfFQC-jmUFZJ1OKAvG0IBXdmLEdE4QIf2pcMA02zRZbA3xoG_VuXzicG53BDwa98t19DbB37Dw/s1600/IMG_1865.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIDNKF7mRzX2EuvomZF2k7d9Mamj5ZCRiJA9a35vtSqE44cNVQF5qqTjS5Gq2dUCraIcfFQC-jmUFZJ1OKAvG0IBXdmLEdE4QIf2pcMA02zRZbA3xoG_VuXzicG53BDwa98t19DbB37Dw/s320/IMG_1865.jpg" width="212" /></a><span style="font-family: "century gothic" , "sans-serif";">Chi
si avvicina all’arte bianca lo sa…o comunque lo capisce ben presto: se si vuole <o:p></o:p></span><span style="font-family: "century gothic" , sans-serif;">ottenere dei risultati accettabili, prima o poi (più prima che poi), ci si deve
addentrare in tutti gli aspetti chimici e fisici che si celano dietro lo
sviluppo degli impasti. Se poi, come il sottoscritto, si ha l’ambizione di
farlo con un lievito naturale allora è fondamentale farli propri tutti questi
meccanismi. E’ centrale acquisire la capacità di capire cosa succede
all’impasto, ed eventualmente apportare dei correttivi per raggiungere il
proprio obiettivo. Eh si, signori, perché gli impasti sono materia viva e
soprattutto si relazionano con tutte le componenti circostanti, da cui vengono
influenzati. Umidità e temperatura in primis, ma non solo. Sono molteplici gli
aspetti da considerare e da gestire per ottenere un prodotto soddisfacente. Se
non si ha la conoscenza delle materie prime, in termini organolettici, e delle
relazioni che si instaurano tra esse, si fa poca strada. Acqua, farina, lievito
e sale ad esempio per il pane. Solo quattro ingredienti base per una serie di
combinazioni infinite. Per il mio compleanno, quella santa donna di mia moglie,
vedendo da vicino la mia dedizione all’arte bianca, mi ha voluto regalare un
riferimento del settore: </span><b style="font-family: 'Century Gothic', sans-serif;"><i>“Ph 4.1: artigianlità e scienza della pasta
lievitata” </i></b><span style="font-family: "century gothic" , sans-serif;">di Gianbattista Montanari, tecnologo e dimostratore della
Corman. <a href="http://www.cookbookfair.com/index.php/component/flippingbook/book/16?page=271" target="_blank">Libro, da poco votato come migliore testo professionale al mondo</a>. </span><br />
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<span style="font-family: "century gothic" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_rQE-cT9Y-UtKYaMQ_lqzIpZW_FyDptq118dnIywEmv6i25jeZhZ7vvpygCz1v6riY1lbd1OvJWRgCL2cMsivfpuPR-1GZKfILeT0sIjjVlwUABSrl6VsvKzmCi_iKKqoJ5aUovrY6qo/s1600/PH+4.1+-+Montanari.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_rQE-cT9Y-UtKYaMQ_lqzIpZW_FyDptq118dnIywEmv6i25jeZhZ7vvpygCz1v6riY1lbd1OvJWRgCL2cMsivfpuPR-1GZKfILeT0sIjjVlwUABSrl6VsvKzmCi_iKKqoJ5aUovrY6qo/s320/PH+4.1+-+Montanari.jpg" width="239" /></a></span></div>
<span style="font-family: "century gothic" , sans-serif;">L’ho divorato in tre giorni, e devo dire che non è un testo semplice.
Se non si è già avvezzi ad alcuni concetti è difficile comprenderlo a pieno, ma
lo consiglio a tutti. L’autore ha una grande dote, per nulla scontata: riesce a
spiegare semplicemente concetti tutt'altro che comuni ed intuitivi per chi non
ha un background chimico. Definirlo in poche righe non è possibile, il
consiglio è di acquistarlo e farne tesoro. Per una piccola anticipazione,
Giambattista ha accettato il mio invito a rispondere a qualche domanda. Ecco a
voi…</span></div>
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<b><span style="font-family: "Century Gothic","sans-serif";">Da
dove nasce la sua passione? </span></b><span style="font-family: "Century Gothic","sans-serif";">Pura
casualità. Dai 14 ai 16 anni ho fatto il barista e, rispondendo ad un annuncio
di una pasticceria, ho iniziato questa avventura. Pensavo cercassero il
barista, invece volevano un apprendista pasticcere. Era il 1979 e da allora non
ho mai più smesso. Lo faccio con lo stesso entusiasmo di allora, cercando
risposte alle domande che mi pongo per migliorare ogni giorno.</span></div>
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<b style="text-indent: -18pt;"><span style="font-family: "Century Gothic","sans-serif";">Cosa
consiglia ad un ragazzo che si appassiona all’arte bianca? </span></b><span style="font-family: 'Century Gothic', sans-serif; text-indent: -18pt;">La parola chiave è appunto la
passione, senza la quale non si potrebbe migliorare. In pasticceria non si può
migliorare senza capire le cose, per cui senza la passione non ci si pongono le
domande giuste.</span></div>
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<b><span style="font-family: "Century Gothic","sans-serif";">C’è
mercato nel nostro Paese per fare bene in questo settore? </span></b><span style="font-family: "Century Gothic","sans-serif";">La panificazione è più in crisi,
rispetto alla pasticceria, per via delle campagne denigratorie del pane.
Pasticceria tiene di più, meglio il settore dei prodotti da colazione, meno le
cerimonie. Noto che a livello generale, manca un po’ di preparazione
imprenditoriale; molto spesso non si ha consapevolezza dei costi e tutto ciò
che ne consegue<o:p></o:p></span></div>
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<b><span style="font-family: "Century Gothic","sans-serif";">Quali
sono le differenze tra lievito naturale, pasta acida e lievito di birra? </span></b><span style="font-family: "Century Gothic","sans-serif";">Il Lievito Naturale (LN) è il
più completo, un complesso sistema biologico in continua evoluzione i cui
principali attori sono lieviti più precisamente saccaromiceti (funghi) e
batteri lattici, che danno vita a una proto cooperazione, ossia una interazione
biologica tra le due popolazioni. Il LdB è, invece, concentrato di
saccaromiceti e quindi è compatibile con LN (lievitazione mista ottimo per
prodotti da colazione). Per i grandi lievitati, come il panettone, una piccola
biga, con lunga lievitazione non è drammatica se si deve produrre e il nostro
lievito è un po’ debole, in fin dei conti parliamo sempre di funghi della
stessa famiglia dei saccaromiceti. La pasta acida, come la conosciamo noi, è una
pasta che subendo un’acidificazione eccessiva ha sviluppato maggiormente la
componente batterica (fermentazione molto più ridotta). Si usa in panificazione
come supporto, industrialmente si ottiene facendo moltiplicare i lattobacilli e
producendo impasti molto liquidi e acidi.<o:p></o:p></span></div>
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<b><span style="font-family: "Century Gothic","sans-serif";">Il
lievito naturale è materia viva ed reazioni sempre diverse. Cosa è importante
gestire a casa? </span></b><span style="font-family: "Century Gothic","sans-serif";">Conoscerlo
ed adattarsi alle esigenze di ognuno. A casa non si hanno i supporti industriali,
ma con un po’ di organizzazione (uso del frigo e barattoli) non ci sono grosse
difficoltà di gestione. Non bisogna affidarsi all’empirismo ma bisogna conoscere.<b><o:p></o:p></b></span></div>
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<b><span style="font-family: "Century Gothic","sans-serif";">Come
si misura e gestisce, in ambito domestico, l’acidità del lievito? </span></b><span style="font-family: "Century Gothic","sans-serif";">In ambito domestico vale la
risposta precedente. La conoscenza, l’esperienza è la via maestra. A livello
professionale, invece, si usano il titolatore, grazie al quale si determina l’acidità
totale del lievito; però la cosa migliore è l’esperienza, perché neanche il
phmetro è “sicuro”, nel senso che determina l’acidità, ma non il rapporto tra
elementi lattici ed acetici.<o:p></o:p></span></div>
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<b><span style="font-family: "Century Gothic","sans-serif";">Differenze
tra lievito madre solido e liquido nell’impasto finale? </span></b><span style="font-family: "Century Gothic","sans-serif";">La % acqua nel lievito determina
lo sviluppo della flora batterica. PM con % di acqua maggiori, quindi
morbide, stimola l’acida lattica, %
inferiori al 50% e quindi impasti più duri viene stimolata l’acidità acetica Per
questo nei grandi lievitati, uso del licoli deterimana una minore shelf file.<o:p></o:p></span></div>
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<b><span style="font-family: "Century Gothic","sans-serif";">Come
leggere le etichette della farina e dell’acqua? </span></b><span style="font-family: "Century Gothic","sans-serif";">Per farina è problematico
perché le schede tecnica soni quasi mai disponibili e, spesso, non aggiornate.
Per andare sul sicuro, per grandi lievitati, si usa la Manitoba. Poi come tutto
il resto, l’esperienza fa tutto. Ove disponibile, meglio scegliere una farina
con con 14,5/15% di proteine. Per Acqua, da prediligere quella moderatamente dura
e con valori di residuo fisso tra i 100 e 200 mg/l e una durezza misurata in
gradi francesi tra i 10 e 20°. In generale per lievito vale il contrario che
per le persone. Ultimamente si è visto che un’acqua con Ph più basico (8,5-9)
per l’uomo è la soluzione ottimale; per il lievito è il contrario.<b><o:p></o:p></b></span></div>
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<b><span style="font-family: "Century Gothic","sans-serif";">Quali
elementi coadiuvanti apportare per ovviare a caratteristiche organolettiche
delle materie prime? </span></b><span style="font-family: "Century Gothic","sans-serif";">L’estratto
di malto diastasico regola la lievitazione, in quanto contenendo zuccheri semplice
che sono immediatamente assimilabili dai lieviti, oltre ad enzimi che trasformando
continuamente l’amido in zuccheri semplici compensano la perdita di zuccheri
della lievitazione. Da usare in misura 1-3% peso farina.<b> <o:p></o:p></b></span></div>
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<b><span style="font-family: "Century Gothic","sans-serif";">Ci
spiega brevemente la magia della lievitazione dal momento in cui acqua e farina
entrano in contatto sino a quando impasto raddoppia? </span></b><span style="font-family: "Century Gothic","sans-serif";">Spiegarlo semplicemente è
forse più difficile che comprenderlo, ci provo. La lievitazione di un prodotto
è la diretta conseguenza di un processo chiamato fermentazione dove i lieviti
fermentano zuccheri definiti fermentescibili ossia semplici singola molecola di
glucosio, trasformandoli in anidride carbonica. Quest’ultima dilatandosi e
rimanendo intrappolata all’interno della maglia glutina da origine all’aumento
di volume della pasta ossia la lievitazione. Tutto questo è influenzato da
temperatura, quantità di elemento lievitante (LN o LdB) e % di acqua. È proprio
vero è una magia veder una pasta crescere cambiare aspetto, soprattutto in
forno è una magia unica<b><o:p></o:p></b></span></div>
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<b><span style="font-family: "Century Gothic","sans-serif";">E’
utile autolisi? </span></b><span style="font-family: "Century Gothic","sans-serif";">Sempre,in
particolar modo con farina più fibrosa, con più parte cruscale. E’ cruciale,
allungando la catena proteica si ottiene una maggior estensibilità e quindi una
resa migliore. Per farine bianche, 1 h è sufficiente, mentre più è integrale e
più cresce. 100% integrale anche 12 h.<o:p></o:p></span></div>
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<b><span style="font-family: "Century Gothic","sans-serif";">Come
correggere un impasto? </span></b><span style="font-family: "Century Gothic","sans-serif";">Ci
sono pochi margini di recupero a valle. Bisogna evitare di arrivarci. Meglio se
troppo duro che troppo morbido per rimediare.<o:p></o:p></span></div>
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<b><span style="font-family: "Century Gothic","sans-serif";">Le
pieghe sono utili per lo sviluppo del glutine? Con quali farine? </span></b><span style="font-family: "Century Gothic","sans-serif";">Il glutine si sviluppa con
azione meccanica. Quindi si, sono utile x consolidare la maglia glutinica<b>. </b></span></div>
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<span style="font-family: "century gothic" , "sans-serif";">Grazie
mille per il suo tempo ed in bocca al lupo per il futuro.<o:p></o:p></span></div>
Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.com0tag:blogger.com,1999:blog-8047722720026440281.post-86191058837863336172016-05-02T16:37:00.000+02:002016-05-02T16:37:21.560+02:00Dove eravamo rimasti...il pane quotidiano "consapevole"<div style="text-align: justify;">
<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><i>"Dove eravamo rimasti?". </i>Con questa citazione, purtroppo pronunciata da Enzo Tortora, torno a scrivere sul blog. Potrei dirvi che in questi due mesi ho studiato varianti e metodi diversi per offrivi contenuti più validi, più fighi, più...tutto. In parte è vero, ma non giustificherebbe oltre 70 giorni di assenza. In realtà sono stato "sotterrato" in ufficio da orari monstre e non ho avuto molto tempo per sperimentare e scrivere. Questo we, invece, ho trovato lo spazio per fare un'ulteriore prova del "pane quotidiano" ribattezzato consapevole per via delle azioni poste in essere per gestire un risultato finale e, così, voglio proporlo per avere anche lo spunto di darvi qualche pillola di tecnica, appresa in un bel corso tenuto dal Maestro Giorilli, organizzato da <a href="http://www.stopinitaly.it/" target="_blank">Stop in Italy</a>, presso <a href="http://www.onedaychef.it/it/" target="_blank">One Day Chef</a>. </span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Come dicevo, in questi mesi ho affinato tecniche/ingredienti per il <b>pane di tutti i giorni</b>: 4 farine, autolisi, metodo diretto, due tipi di pieghe, impiego del freddo, queste le caratteristiche. Andiamo con ordine...partnedo dalla fine...il risultato...eccolo...</span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Ora, dall'inizio...gli ingredienti</span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Prima cosa da tenere a mente: <b>l'impiego di diversi tipi di lievito</b> (per mantenere lo stesso livello di indratazione) porta a calibrare diversamente gli ingredienti. Nella tabella vedete 3 esempi: Li.co.li (1:1 farina/acqua), Lievito Madre (2:1 farina/acqua) e Lievito di Birra che è secco. </span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Come vedete il livello di idratazione sempre lo stesso. E' importante determinare il peso di farina ed acqua e detrarlo dagli ingredienti, siano essi i liquidi o le polveri. Questo è importante perché a volta, soprattutto quando si lavora ad alte idratazioni basta poco per superare il livello di assorbimento delle farine e quindi avere conseguenze negative nell'incordatura dell'impasto.</span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Con la conoscenza delle farine ed un pò di esperienza riuscirete senza problemi a calibrare le vostre ricette, sapendo se è una farina debole/forte, integrale/raffinata, etc.</span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Nel mio pane, considerando la farina (manitoba) per il li.co.li ho utilizzato ben 4 farine diverse, di cui 2 forti e due deboli ed ecco il risultato...</span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Nota sulla <b><u>temperatura dell'acqua:</u></b></span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Chiarito i dubbi sugli ingredienti, passiamo al procedimento...il consiglio mio è quello sempre di partire da carta e penna e poi, solo dopo, passare al peso di tutti gli ingredienti. Dovete tenere in considerazione:</span></span></div>
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<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">il risultato finale (pane umido/asciutto, mollica areata/fitta), etc.</span></span></li>
<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">livello idratazione farina;</span></span></li>
<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">la giusta % di sale e malto;</span></span></li>
<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">temperatura (ambiente ed ingredienti);</span></span></li>
<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">tempo (lievitazione)</span></span></li>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Tipo così...</span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Sul procedimento, per precisione, occorre fare una distinzione sui vari metodi. Si può parlare di <b>Biga</b> o <b>Poolish</b><u> solo in caso di utilizzo di Lievito di Birra</u>, contrariamente è un pre-impasto o un rinfresco del lieviti. La biga, infatti, avendo un rapporto acqua:farina di circa 2:1 è una sorta di rinfresci di LM; il poolish, invece, avendo detto rapporto 1:1, allora potrà essere considerato un rinfresco del poolish. Non è detto che si debba scegliere biga o poolish in base al lievito utilizzato, nulla vieta infatti di fare il pre-impasto (iso-biga) con licoli, etc. </span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: #cfe2f3; font-size: 13.2px; line-height: 18.48px;"><b>Giorilli docet: </b>oltre alla % di ldb nella biga o nel poolish è fondamentale il tempo e soprattutto la velocità dell'impastatrice. Lo sforzo meccanico, infatti, determina lo sviluppo dell'anidride carbonica che a sua volta avvia la fermentazione. Più è alto lo sforzo meccanico e più lo sviluppo crescerà.</span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b>Autolisi: </b>metodo in cui si uniscono tutta la farina della ricetta ed il 55% dell'acqua totale (escluso quello del li.co.li) e si impasti grossolanemente. Serve a favorire la successiva incordatura dell'impasto in minor tempo. Ciò, non ha solo un positivo risvolto pratico, ma serve ad evitare che impasto si surriscaldi con azione meccanica dell'impastatrice o peggio delle mani (temperatura più alta del gancio). </span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Ecco lo schema del procedimento del pane:</span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Qualche foto dei passaggi:</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5VcUtHjdRKMfGgb-uuwMum4ESoxKfLw_esFD8EEkQXa4g2Fc9PFTR_hz8tVE261KFMQ-8jL5gnfWF9lQNOQ_rK1wMSD_Vw2uryy0wnLjxvJZOP0PE-41DF73ONQlhdlZvv4VBEbWzM3k/s1600/IMG_3290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5VcUtHjdRKMfGgb-uuwMum4ESoxKfLw_esFD8EEkQXa4g2Fc9PFTR_hz8tVE261KFMQ-8jL5gnfWF9lQNOQ_rK1wMSD_Vw2uryy0wnLjxvJZOP0PE-41DF73ONQlhdlZvv4VBEbWzM3k/s400/IMG_3290.JPG" width="300" /></a></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Nota:</span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">nel caso di prima lievitazione non c'è espresso un tempo; questo perchè, oltre alla temperatura, c'è un'altro elemento da gestire: quanto deve aumentare di volume?</span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: #cfe2f3; font-size: 13.2px; line-height: 18.48px;">Normalmente di parla di raddoppio. Giorilli, invece, introduce un'altra variabile, ovvero la forma del contenitore:</span></span></div>
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<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: #cfe2f3; font-size: 13.2px; line-height: 18.48px;">rotondo: x 2;</span></span></li>
<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: #cfe2f3; font-size: 13.2px; line-height: 18.48px;">rettangolare: x 2,5:</span></span></li>
<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: #cfe2f3; font-size: 13.2px; line-height: 18.48px;">quadrato:x 3</span></span></li>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: #cfe2f3; font-size: 13.2px; line-height: 18.48px;">Questo perchè ogni forma determina una temperatura al centro dell'impasto che deve, ovviamente essere monitorato.</span></span></div>
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<span style="background-color: #cfe2f3; color: #222222; font-family: 'century gothic', sans-serif; font-size: 13.2px; line-height: 18.48px;">Altro elemento variabile di Giorilli: l' uso del frigo. Se non si usa, vale quanto sopra; in caso, come il mio, di utilizzo, allora, va tolto all'80% dello sviluppo, pena over lievitazione che rovina la maglia glutinica.</span></div>
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<span style="color: #222222; font-family: 'century gothic', sans-serif; font-size: 13.2px; line-height: 18.48px;"><b>Capitolo Pieghe: </b>hanno funzioni diverse. Le prime, <a href="https://www.youtube.com/watch?v=5meu6e2zI1I" target="_blank">Slap&Fold</a>, servono a finire di incordare impasto dopo la puntatura che segue all'impastatrice. Le seconda, invece, <a href="https://www.youtube.com/watch?v=GIF3fMKyuls" target="_blank">le pieghe a 3</a>, servono a distribuire i gas della lievitazione. Più ne fate e più "i buchi dell'impasto" saranno piccoli (cosa determinata anche da quanto stringerete impasto in faso di formatura".</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mqw5GUlGLq17WrCF9Sb86alYjQ1BrAARcCIGUNlNt5D5kB3xMWYVeboAD22Bz2XZC8ldEBK5YiySRpJzUjRrUj3c6LBcDB0PSx9w8YIYr7yN-Lm4SE6ljkQd7WIUmJNYL3vC8D8ZorQ/s1600/pane+quotidiano+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mqw5GUlGLq17WrCF9Sb86alYjQ1BrAARcCIGUNlNt5D5kB3xMWYVeboAD22Bz2XZC8ldEBK5YiySRpJzUjRrUj3c6LBcDB0PSx9w8YIYr7yN-Lm4SE6ljkQd7WIUmJNYL3vC8D8ZorQ/s640/pane+quotidiano+2.JPG" width="640" /></a></div>
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<span style="color: #222222; font-family: 'century gothic', sans-serif; font-size: 13.2px; line-height: 18.48px;"><b>Uso del freddo:</b> oltre a facilitare la gestione dell'impasto, come mi suggerisce <a href="http://blog.giallozafferano.it/cucinarcantandoconcesira/" target="_blank">Cesira Pinciotti</a>, aiuta la digeribilità del prodotto, scomponendo gli zuccheri degli amidi. Questa fase è tecnicamente nota come <b>"maturazione dell'impasto".</b></span></div>
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<span style="color: #222222; font-family: 'century gothic', sans-serif; font-size: 13.2px; line-height: 18.48px;"><b>Tagli: </b>prima di infornare si praticano uno o più tagli sulla superficie del pane. Ne esistono di due tipi:</span></div>
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<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">tagli da sviluppo: permettono un maggior sviluppo del pane;</span></span></li>
<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">tagli decorazione: hanno finalità estetiche e si fanno prima delle seconda lievitazione dopo la formatura.</span></span></li>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b>Vapore: </b>come i tagli hanno lo scopo, ritardando la reazione di Mallard, di far sviluppare di più il pane. Altra funzione è la "gestione" dela crosta: se la volete più chiara e sottile allora spruzzate, con un nebulizzatore, 2 volte sulle pareti del forno, o direttamente sul pane se non è cosparso di farina, nei primi 15 minuti. In caso contrario, astenetevi.</span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Sulla cottura, conoscete il vostro forno, regolatevi di conseguenza. Unica nota è lo <b>spiffero</b>. Serve a far asciugare il pane ed evitare che si "ammolli" appena uscito dal forno. E' ultima fase della cottura, si effettua a pochi gradi per un tempo più prolungato con lo sportello semi-aperto (mettete uno spessore). </span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Me pare sia tutto...non resta che provare...e mangiare</span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Alla prossima</span></span></div>
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Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.com0tag:blogger.com,1999:blog-8047722720026440281.post-62049973303171655352016-02-25T10:51:00.001+01:002016-02-25T10:51:34.875+01:00Liquore al cioccolato...una coccola alcolica<div style="text-align: justify;">
<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Oggi vi propongo una coccola...alcolica:<b><i> il liquore al cioccolato di Adele</i></b> (mia suocera)! Facile da fare, appagante, una ricettina che non può mancare nella collezione personale di ognuno di noi. In pieno inverno, insieme ad un bel plaid ed un film giusto, nelle giornate uggiose, è un prezioso "compagno". Mia suocera mi ha "iniziato" a questo liquore in occasione della festa dei morti; quando si accompagna a quest'altra <a href="http://nonsolobamboo.blogspot.it/2013/10/il-grano-dei-morti.html" target="_blank">primizia</a>. Da quel giorno, nella mia dispensa, non manca mai...</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSWHwVXSM_cE4a7xhEfSVH5vFEAOZT0cMEqWrsolg9rp2yqPABy6F4Ub3GiZPSsPocIqUCYJ-UVh2SUdmpod1YaEIoQH66AIUlBiAO5EL7FtnN7vUvoU5lyO1C5ovNGgQTvec-6XHfIj0/s1600/image1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSWHwVXSM_cE4a7xhEfSVH5vFEAOZT0cMEqWrsolg9rp2yqPABy6F4Ub3GiZPSsPocIqUCYJ-UVh2SUdmpod1YaEIoQH66AIUlBiAO5EL7FtnN7vUvoU5lyO1C5ovNGgQTvec-6XHfIj0/s640/image1.JPG" width="480" /></a></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><b>Ingredienti:</b></span></span></div>
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<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">750 ml di latte intero;</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">500 g di zucchero semolato;</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">100 g cacao amaro;</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">125 ml di alcool puro</span></span></li>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b>Procedimento:</b></span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Fate sciogliere lo zucchero nel latte, a fuoco moderato, Una volta sciolto, </span></span><span style="color: #222222; font-family: "century gothic" , sans-serif; font-size: 13.2px; line-height: 18.48px;">aggiungete il cacao e mescolata per non far formare grumi.</span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Raggiunto il bollore, dovete gestire la fiamma per far rapprendere il tutto senza bruciare il cacao o far esplodere il tutto...capita...credetemi...occhio!</span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Dopo 2-3 minuti dal bollore, spegnete e fate intiepidire, quindi aggiungete l'alcool.</span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Versate in bottiglie sterilizzate e mettete in dispensa.</span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Provate e ditemi...</span></span></div>
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Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.com0tag:blogger.com,1999:blog-8047722720026440281.post-7872588514086452602016-02-08T12:00:00.000+01:002016-02-09T15:43:48.034+01:00Luna Park a 35 anni? Yes...I did!<div style="text-align: justify;">
<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">C'è chi la chiama <b><i>"sindrome di Peter Pan"</i></b>, dandole un'accezione dal retrogusto negativo. C'è chi la chiama <b><i>"Teoria del Fanciullino"</i></b>, c'è chi lo chiama <b><i>"il gioco non ha età".</i></b> Fate la vostra scelta, ma al di là del nome, posso assicurarvi che, a qualsiasi età, passare del tempo in un'attività che vi piace è un antidoto naturale allo stress quotidiano. Ed è' quello che ho vissuto io il<b> 30 gennaio.</b> Da quando mi sono, seriamente, appassionato dell'arte bianca, non c'è post, pubblicazione, trasmissione, in cui si parli di pane o pizza che non catturi totalmente la mia attenzione. Il mio obiettivo è fare un ottimo pane/pizza, che concili il mio gusto e la qualità salutistica del prodotto. Per fare questo servono ottime materie prima, ma anche tecnica in fase di impasto e di mantenimento di un ottimo lievito; li.co.li nel mio caso. Leggendo il libro <i>"Pane senza impasto"</i>, dell'ormai famosissimo fornaio newyorkese <b>Jim Lahey, </b>si parla di un forno in cui ha fatto formazione: <b><a href="https://www.facebook.com/Forno-a-Legna-Da-Sergio-562745583749326/" target="_blank">il forno "da Sergio" di Genzano</a>. </b>E così, spinto da curiosità e da quella faccia tosta che nella vita non guasta mai, ho scritto sulla loro pagina FB, chiedendo se potevo passare una giornata di formazione con loro per apprendere il loro know-how. Dopo qualche giorno, quando quasi avevo perso le speranze, mi arriva la risposta, affermativa. La gioia ed il riso (fanciullesco appunto), ha pervaso il mio Io, adulto e bambino, e non vedevo l'ora arrivasse il 30. La mia esperienza...in pillole.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDB4PAnHGKceXnSpIt-BXzJ4YgQu438nxXBdqYbBvJsuRtM9WhbRrZrmUFP_6crLrOWIJeVmbzbc7O1cQ-el4Gi85WBUpJShgBWnhhY45Ijls3LBp5gAKiqTABzQgyWx81w5whstg0CBo/s1600/genzano1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDB4PAnHGKceXnSpIt-BXzJ4YgQu438nxXBdqYbBvJsuRtM9WhbRrZrmUFP_6crLrOWIJeVmbzbc7O1cQ-el4Gi85WBUpJShgBWnhhY45Ijls3LBp5gAKiqTABzQgyWx81w5whstg0CBo/s640/genzano1.jpg" width="640" /></a></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><b>Il Pane IGP</b></span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Il Pane casereccio di Genzano è il primo ad aver avuto il riconoscimento dell'IGP (l'Italia, ne vanta 6 tra IGP e DOP; gli altri sono Terni, Matera, Altamura, la pagnotta del DIttaino siciliana e la coppia Ferrarese), nell'ormai lontano 1997. Si tratta di un <b>pane di farina 0 con poco sale e realizzato con metodo semidiretto (pasta di riporto) e lievitazione mista (lievito madre e lievito di birra). </b></span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><b>Caratterizzato da una crosta molto croccante ed una mollica areata e scioglievole, ha un colore scuro dovuto al cruchello di cui è cosparso.</b></span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><b>Ingredienti:</b></span></span></div>
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<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">1 kg farina 0;</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">750/800 ml acqua;</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">300 g biga;</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">14 g sale</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">4 g lievito fresco</span></span></li>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Ovviamente, in una produzione di massa e con quell'esperienza alle spalle, la bilancia ha poca esperienza...Miro e Simone (i miei ciceroni, si sono regolati molto ad occhio, a consistenza più che altro).</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xX89C-1t7aUO7Zmy1j_8E-BqttANlwKrmJfwW7_hPd5tpHsRtQKcBpZbWJpbqrOlTOXpEw7Nq8bQ1fF-EJlSKEPvSTwn0IrTWyai-yJPvCR0icSj7GTtGQoG4ekiG8qb8vjvhMX7-iQ/s1600/genzano2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xX89C-1t7aUO7Zmy1j_8E-BqttANlwKrmJfwW7_hPd5tpHsRtQKcBpZbWJpbqrOlTOXpEw7Nq8bQ1fF-EJlSKEPvSTwn0IrTWyai-yJPvCR0icSj7GTtGQoG4ekiG8qb8vjvhMX7-iQ/s640/genzano2.jpg" width="640" /></a></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b>Pre-impasto:</b></span></span></div>
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<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">100 g impasto di riporto della produzione precedente;</span></span></li>
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<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Pre-impasto (lievitato 8 ore): 300 g;</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">1 kg farina 0;</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">750/800 ml acqua;</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">4 g lievito fresco;</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">14 g sale</span></span></li>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Tutto nella mega spirale e si impasta nel modo tradizionale, inserendo il sale gli ultimi 10 minuti. Tempo di impastazione totale circa 40 minuti (10 in prima velocità e 30 in seconda).</span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Una volta impastato, riposto di circa 40 minuti, con impasto coperto per evitare si secchi la superficie. Considerate che il locale dove si impasta ha una temperatura che varia dai 30 ai 40° (in estate) con un tasso di umidità molto alto. Fattori questi che modificano tempi di riposo e di impasto. L'esperienza permette loro di gestire il tutto.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc4lwnBaM0gGAaTCMcUBjN7whvLfW6wU4ctTTTH1FbEZZlImGhM1nibbLEKR0N-E4oiZnl68z7TY5bAAqrYhjH396HKdwe0oQHpOOWucxyyBE0FHTF-C0cSifI6oh7zLPV4VKKM1X27BQ/s1600/genzano.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc4lwnBaM0gGAaTCMcUBjN7whvLfW6wU4ctTTTH1FbEZZlImGhM1nibbLEKR0N-E4oiZnl68z7TY5bAAqrYhjH396HKdwe0oQHpOOWucxyyBE0FHTF-C0cSifI6oh7zLPV4VKKM1X27BQ/s640/genzano.jpg" width="640" /></a></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Dopo il riposo, quando l'impasto ha raggiunto la giusta elasticità, si passa alla spezzatura ed al riposo. Anch'esso circa 40 minuti.</span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Una volta che il pane è ben lievitato, si cuoce. La loro classica pezzatura è circa 1 kg, necessità di una cottura di un'ora circa.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpMLzm3pyi-u-TJ3svTeXLBt-Vge-gx1Ckw6JmjVSfiRk701ByinhJKpHegzQiJ6Jt5JtgqaUq26tJKw0xUV_rYL2Yc6OdM9xkfVF0HsbfaeKF_M5CBdF-KZ-lJR8SpNkjygU4q8RdLo/s1600/genzano3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpMLzm3pyi-u-TJ3svTeXLBt-Vge-gx1Ckw6JmjVSfiRk701ByinhJKpHegzQiJ6Jt5JtgqaUq26tJKw0xUV_rYL2Yc6OdM9xkfVF0HsbfaeKF_M5CBdF-KZ-lJR8SpNkjygU4q8RdLo/s640/genzano3.jpg" width="640" /></a></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Che dire...spettacolo vero...solo chi lo mangia può capirne l'essenza.</span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b>Curiosità</b></span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Ovviamente, da buon fornaio, altri must di produzione sono pizza bianca (alta/bassa) e quella rossa. L'impasto è sempre il medesimo...con aggiunta di olio e sale grosso nella versione bianca e di pomodoro per quella rossa.</span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Se capitate a Genzano, fermatevi...vale la deviazione (guida michelin docet)...</span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Un ringraziamente o Sergio (il mastro), Marco (la guida), Francesca (il contatto), Miro e Simone (i ciceroni) e tutto il personale di una gentilezza e simpatia fuori del comune.</span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Grazie per avermi fatto passare qualche ora al Luna Park</span></span></div>
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Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.com1tag:blogger.com,1999:blog-8047722720026440281.post-29000030010247833832016-02-01T16:01:00.000+01:002016-02-01T16:02:02.878+01:00Un grande classico: cacio e pepe<div style="text-align: justify;">
<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Dopo una lunga assenza, eccoci di nuovo qui. Il 2016 è iniziato con tempi ridottissimi ed una luga dieta detox post Mexico, ma domenica scorsa, mi sono voluto togliere uno sfizio. Un tabù per me: <b>la cacio e pepe.</b> Grande classico della cucina capitolina, è caratterizzata da pochi ingredienti ma una difficoltà tecnica "media". Il segreto per la riuscita del piatto è la risottatura. Anche la cacio&pepe non sfugge al fatto che, per quanto piatto della tradizione, ci sia quasi una versione per casa...questa la mia.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHcfefLCilea2jZ8kiHervfTKcGR6xupbW3FOZ_0XFMy_KLRMPkRo30_XGpgRyGs5OmgpATKz1EZVkJ5agpvkygMqUkaNhmlBTxWxhmcvL8Rtd98EaOe93k8Aargol9CbbLrA2sqAelU/s1600/IMG_3163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHcfefLCilea2jZ8kiHervfTKcGR6xupbW3FOZ_0XFMy_KLRMPkRo30_XGpgRyGs5OmgpATKz1EZVkJ5agpvkygMqUkaNhmlBTxWxhmcvL8Rtd98EaOe93k8Aargol9CbbLrA2sqAelU/s640/IMG_3163.JPG" width="640" /></a></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><b>Ingredienti per 4 persone:</b></span></span></div>
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<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">400 g di spaghetti (o cmq pasta lunga);</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">150 g di cacio (a scelta);</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">pepe (a scelta).</span></span></li>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b>Procedura:</b></span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Buttate la pasta in abbondante acqua salata. Mentre la pasta comincia ad ammorbidirsi, fate scaldare una padella sul fuoco e parallelamente grattugiate il vostro formaggio.</span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: #cfe2f3; font-size: 13.2px; line-height: 18.48px;"><b>Tip1: </b>E' importante che sia grattugiato al momento. Come per il pepe, il mio consiglio è di giocare sulla qualità (che comunque deve essere molto alta) degli ingredienti. Io ho usato 2 tipi di pecorino dop con diversi gradi di stagionatura. Per il pepe un bel mix.</span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Non appena la padella è bella rovente, date una prima grattugiata di pepe, aiuterà a sprigionare tutto il profumo di questa spezia.</span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Dopo circa 3 minuti (o quando gli spaghetti perdono la loro rigidità), trasferite gli spaghetti nella pentola, avendo cura di mantenere, con fuoco al minimo, l'acqua di cottura nella pentola originale.</span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Ora, proprio come fosse un risotto, aggiungete mestolate di acqua fino a cottura della pasta. Fate attenzione alla quantità: la pasta non deve biscottarsi ma nemmeno deve essere immersa in troppo liquido, perchè il segreto della cacio e pepe è la cremina che si forma con il liquido di cottura. Dovrete quindi gestire il rapporto tra acqua di cottura ed amido della pasta.</span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: #cfe2f3; font-size: 13.2px; line-height: 18.48px;"><b>Tip2:</b> come fare ad accorgervi se siete sulla buona strada? Verso la fine, il liquido di cottura in padella dovrà fare delle microbollicine. Altro trucco è che alzando gli spaghetti con un forchettone, il liquido che scolerà dalle estremità della pasta, dovrà essere sempre più denso.</span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: white;"><span style="font-size: 13.2px; line-height: 18.48px;">Quando manca un minuto di cottura, spegnete il fuoco, aggiungete il formaggio ed il pepe e mantecate.</span></span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: white;"><span style="font-size: 13.2px; line-height: 18.48px;">Lasciate riposare 1 minuto e gustate.</span></span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: white;"><span style="font-size: 13.2px; line-height: 18.48px;">Provateci e saprete dirmi che bontà</span></span></span></div>
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Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.com0tag:blogger.com,1999:blog-8047722720026440281.post-68424749830669504352015-12-21T13:02:00.000+01:002015-12-22T09:43:22.602+01:00Il pane dei saluti: il "pane di recupero"<div style="text-align: justify;">
<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Con questo post chiudo il mio 2015 culinario. Il post dei saluti. Non poteva che essere di pane. Lo so, rischio di essere monotematico, ma dopo l'estate la passione per i lieviti è divenuta inarrestabile. Così ho scelto di salutarvi con un <b>"Pane di recupero". </b>La voglia di sperimentare sempre nuovi metodi e materie prime, mi ha portato ad avere una dispensa "monstre" in termini di farine. Come per la pasta mi sono ritrovato un sacco di pacchi aperti con quantità non sufficienti per panificare. Così, ho deciso di fare un megamix e di aggiungere un ingrediente nuovo per me, il <i>malto diastatico</i>, e vedere l'effetto che fa (Jannacci dixit). Ecco il risultato...</span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><b><u>Ingredienti:</u></b></span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><b><u>Biga (40% farina totale):</u></b></span></span></div>
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<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">400 g mix farina (Manitoba e Farina 0);</span></span></li>
<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">200 g acqua;</span></span></li>
<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">50 g li.co.li segale (rinfrescata 24 h prima)</span></span></li>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b><u>Autolisi:</u></b></span></span></div>
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<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">600 g mix farina (Farina 0, 2 , farro bianco, farro macinato intero);</span></span></li>
<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">300 g acqua</span></span></li>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b><u>Impasto Definitivo:</u></b></span></span></div>
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<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Biga: 650 g;</span></span></li>
<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Autolisi: 900 g;</span></span></li>
<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">200 g: acqua;</span></span></li>
<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">20 g: sale</span></span></li>
<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">10 g malto diastatico</span></span></li>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b><u>Procedimento:</u></b></span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b><u>Note:</u></b></span></span></div>
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<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">le 14 h indicate nello schema sono indicative; il consiglio è di farlo la sera per la mattina. Importante è che raggiungiate la maturità della biga (vedo foto);</span></span></li>
<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">con questa % di biga sull'impasto, raggiungerete incordatura molto presto. Nel mio caso in 15 min, con una temperatura di uscita molto bassa (21,4°);</span></span></li>
<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Dei 200 g di acqua indicate nella ricetta dell'impasto finale, abbiate l'attenzione di toglierne 50, da aggiungere una volta che l'impasto è incordato. Ad aggiungere si fa sempre in tempo...</span></span></li>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b><u>La news:</u></b></span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: #cfe2f3; font-size: 13.2px; line-height: 18.48px;">Per la prima volta ho usato il malto diastatico. Si ottiene dall'orzo, che attraverso una procedura (la maltatura) viene, appunto, trasformato in malto:</span></span></div>
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<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: #cfe2f3; font-size: 13.2px; line-height: 18.48px;"><b>Perchè si usa? </b>E' fonte di zuccheri e di enzimi (a differenza dello zucchero e del miele che si può usare al suo posto). Aiuta lo sviluppo del glutine, velocizzando la lievitazione, ha effetti sulla colorazione della crosta (Dorata per la reazione di Maillard) e migliora il sapore;</span></span></li>
<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: #cfe2f3; font-size: 13.2px; line-height: 18.48px;"><b>Come si usa? </b>Si aggiunge (in polvere, come me, o in sciroppo) nel momento dell'impasto definitvo insieme al resto degli ingredienti;</span></span></li>
<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: #cfe2f3; font-size: 13.2px; line-height: 18.48px;"><b>Quanto se ne usa? </b>Dallo 0,5 al 2% del peso della farina, secondo gli usi. L'1% è la q.ta più spesso usata.</span></span></li>
<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: #cfe2f3; font-size: 13.2px; line-height: 18.48px;"><b>Come si sceglie? </b>Come nel caso della farina, la "forza" del malto, si misura. In questo caso con la <b><i><a href="http://www.accademia-pizzaioli.it/malto-meglio-dello-zucchero/" target="_blank">scala di Pollack</a>. </i></b>Normalmente la versione luquida è più forte, ma quello in polvere (diastatico) va più che bene ed è. forse, più pratico da usare.</span></span></li>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b>Foto di lavorazione:</b></span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b><u>Il Risultato Finale:</u></b></span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Non mi resta che augurare un Felice e Sereno Natale a Voi ed alle vostre famiglie, in particolare al mio "tutor" <a href="http://ipasticcidelloziopiero.blogspot.it/" target="_blank">ZioPiero</a> che in tutti questi mesi ha seguito, a distanza, il mio percorso sulla strada dei lieviti lastricata anche di qualche insuccesso, incitandomi a non mollare e dispensando sempre consigli preziosi.</span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Al 2016</span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Ciaoooo</span></span></div>
Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.com2tag:blogger.com,1999:blog-8047722720026440281.post-70303487165801706942015-12-07T17:22:00.001+01:002015-12-10T10:19:54.368+01:00Pane casereccio con licoli: test e conclusioni<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #222222; font-family: "century gothic" , sans-serif; font-size: 13.2px; line-height: 18.48px; text-align: justify;">Chi mi conosce lo sa: quando voglio ottenere un risultato, lo perseguo fino alla fine. Studio, mi documento, testo ed alla fine trovo la mia "soluzione". Nel caso del pane è lo stesso. Rubo con gli occhi, cerco di carpire i metodi, i segreti altrui, poi alla fine, mi prendo il mio bel pomeriggio libero e testo. Sulla base del risultato traggo le mie conclusioni, che spesso sono "influenzate" (o forse inficiate?) dal gusto personale, ma hanno comunque una solida base di oggettività. Oggi vi presento i miei esperimenti sul </span><b style="color: #222222; font-family: 'century gothic', sans-serif; font-size: 13.2px; line-height: 18.48px; text-align: justify;">pane casereccio</b><span style="background-color: white; color: #222222; font-family: "century gothic" , sans-serif; font-size: 13.2px; line-height: 18.48px; text-align: justify;">, quello che nel Lazio è anche noto come pane di Lariano (nome del comune di origine). E' un pane di farina 2 a lievitazione mista. Io ho preferito farlo con il mio li.co.li di segale. Sfruttando il week-end, ho testato i tre metodi (diretto, semi-diretto con poolish e biga) e mi sono fatto una idea, che mi piace condividere con voi. In più, come complicazione, c'era il prendere confidenza con la mia nuova impastatrice a spirale ed anche su questo ho qualche news...ma ora, si parte. Ecco i miei pani...</span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><b><u>At first glance:</u></b> il <b>metodo diretto </b>ha uno sviluppo della mollica meno pronunciato, la <b>biga</b>, oltre alla croccantezza, ha una mollica meno omogenea ed uno sviluppo in altezza superiore, mentre il <b>poolish </b>è quello, a mio modo di vedere, più equilibrato. </span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><b><u>Organizzazione:</u></b> il <b>metodo diretto</b> è il meno impattante, si impasta tutto e poi in frigo fino al giorno dopo, il <b>poolish </b>è quello che vuole più attenzioni, portando in dote il rischio di una fermentazione eccessiva, la <b>biga </b>è quello che ci lascia, nel metodo indiretto, maggiore flessibilità, avendo un tempo di maturazione fino alle 48 ore.</span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">In base al criterio, i pro e di contro, cambiano completamente: proprio per questo, per facilitarvi, ora vi spiego tutto, in modo che ognuno di voi si possa fare la propria idea. Attenzione, però, la cosa migliore è il <b>learning by doing.</b></span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><b>Ingredienti:</b></span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><b><u>Metodo Diretto:</u></b></span></span></div>
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<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Farina TIpo 2: 1 kg;</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Acqua: 750 g</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Li.co.li (segale): 150g;</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Sale: 20 g</span></span></li>
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<b style="color: #222222; font-family: 'century gothic', sans-serif; font-size: 13.2px; line-height: 18.48px;"><u>Metodo Poolish:</u></b></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif; font-size: 13.2px; line-height: 18.48px;"><u><i>Poolish:</i></u></span></div>
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<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">200 g Manitoba;</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">200 g Acqua;</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">50 g li.co.li</span></span></li>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><i><u>Impasto Definitivo:</u></i></span></span></div>
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<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">800 g Farina 2;</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">550 g acqua;</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Sale: 20 g</span></span></li>
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<b style="color: #222222; font-family: 'century gothic', sans-serif; font-size: 13.2px; line-height: 18.48px;"><u>Metodo Biga</u></b></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif; font-size: 13.2px; line-height: 18.48px;"><u><i>Biga:</i></u></span></div>
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<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">200 g Manitoba;</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">100 g Acqua;</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">50 g li.co.li</span></span></li>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><i><u>Impasto Definitivo:</u></i></span></span></div>
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<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">800 g Farina 2;</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">650 g acqua;</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Sale: 20 g</span></span></li>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><b><u>Procedimento con Schema dei Tempi</u></b></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcZvCVesNO8F91d0GzKx8S6Bu3O070Iq3gNxbFDBRxFJwOxB4DkOHogo_TuuKVsTUOcKRAf0yfZduxFvSmv6GBsVjTaOdiXzJIMTcuSxWXi6wwn4lKLNRZ4us32b54YuL7jCs0FWbn9o/s1600/Biga.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcZvCVesNO8F91d0GzKx8S6Bu3O070Iq3gNxbFDBRxFJwOxB4DkOHogo_TuuKVsTUOcKRAf0yfZduxFvSmv6GBsVjTaOdiXzJIMTcuSxWXi6wwn4lKLNRZ4us32b54YuL7jCs0FWbn9o/s640/Biga.png" width="640" /></a></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">I tempi sono ovviamente indicativi. I fattori che li influenzano sono i più vari...dalla temperatura dell'ambiente, all'umidità, alla qualità degli ingredienti (proteine della farina, forza li.co.li, etc).</span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: #b6d7a8; font-size: 13.2px; line-height: 18.48px;"><b>Punto di Attenzione:</b></span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: #b6d7a8; font-size: 13.2px; line-height: 18.48px;"><br /></span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: #b6d7a8; font-size: 13.2px; line-height: 18.48px;">La cosa a cui dovete prestare attenzione e che fa la differenza è la <b>temperatura di uscita </b>dell'impasto. Ciò dipende da 2 fattori:</span></span></div>
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<ol>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: #b6d7a8; font-size: 13.2px; line-height: 18.48px;">tempo di impastamento;</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: #b6d7a8; font-size: 13.2px; line-height: 18.48px;">tipo di impastatrice</span></span></li>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: #b6d7a8; font-size: 13.2px; line-height: 18.48px;">Nel mio caso ho usato una impastatrice a spirale che, secondo la letteratura conferisce 9° a quelli di acqua e farina (di solito 1° meno di TA).</span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: #b6d7a8; font-size: 13.2px; line-height: 18.48px;"><br /></span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: #b6d7a8; font-size: 13.2px; line-height: 18.48px;"><b>In generale non vanno mai superati i 24/25°.</b></span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: #b6d7a8; font-size: 13.2px; line-height: 18.48px;">Io sono riuscito a stare in questo range. Se vedete che l'impasto si surriscalda molto, fate delle interruzioni, senza temere...nei tempi di pausa il glutine continuerà a formarsi, ergo ridurrete i tempi di impasto successivo.</span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><b>Fasi della Preparazione:</b></span></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZBSYWqvb_PuRT4QeN4Ygzk49RRFtXIVNvVYK4IwinfXCj4uGNHAvnun4FnUnx6gQGODt22lqarAh59d2uzcqKgeOFKHJnv5_EPRGpAPfQERiiJe3POGkHSuz_Me8bqmE3a-xEMrCDwY/s1600/IMG_2919.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZBSYWqvb_PuRT4QeN4Ygzk49RRFtXIVNvVYK4IwinfXCj4uGNHAvnun4FnUnx6gQGODt22lqarAh59d2uzcqKgeOFKHJnv5_EPRGpAPfQERiiJe3POGkHSuz_Me8bqmE3a-xEMrCDwY/s640/IMG_2919.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Impasto Autolitico</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6BmWE1KbToU-CREiahD_MGSH3Kv2apIiPy03sWF9BM_YY9S7eFNPF1rhLSwhD0pKpxYvd_Yq4jgFXG4rG-m_uCWbnq1Gpl031HXU4hmIQqS3AtJwP_6HGKeYMps8J1cCS9zeZROzCf7E/s1600/IMG_2920.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6BmWE1KbToU-CREiahD_MGSH3Kv2apIiPy03sWF9BM_YY9S7eFNPF1rhLSwhD0pKpxYvd_Yq4jgFXG4rG-m_uCWbnq1Gpl031HXU4hmIQqS3AtJwP_6HGKeYMps8J1cCS9zeZROzCf7E/s640/IMG_2920.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Impasto Chiuso</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKR0NvVpImEKDyn7r32eIWTSX7W0QtxX-o_4y33e4WuPofjKkvP4QcCcfHfDTH5v74Iyf7ON6QVtbbAvSeWWjKRNETABTpLk0mFMLVIRx3eVOmeHWz9cE3abwOiUQeg8jV9pYeLUX404/s1600/IMG_2921.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKR0NvVpImEKDyn7r32eIWTSX7W0QtxX-o_4y33e4WuPofjKkvP4QcCcfHfDTH5v74Iyf7ON6QVtbbAvSeWWjKRNETABTpLk0mFMLVIRx3eVOmeHWz9cE3abwOiUQeg8jV9pYeLUX404/s640/IMG_2921.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Impasto Arrotondando pronto alla prima puntatura in ciotola</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9pqgreU2B3cqrhpwl8DSLgxzJeb7MaIFJ8zdSfIspDYfxOaKiOvox0Tx5RQzX4gAgs_THmGSoMl0zjiUJiNVEaq_fH2x2ZW9YteEsfyiClhcVZ0EohPW9tepFX4UdPwDCJ2xB9q3vtc/s1600/IMG_2922.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9pqgreU2B3cqrhpwl8DSLgxzJeb7MaIFJ8zdSfIspDYfxOaKiOvox0Tx5RQzX4gAgs_THmGSoMl0zjiUJiNVEaq_fH2x2ZW9YteEsfyiClhcVZ0EohPW9tepFX4UdPwDCJ2xB9q3vtc/s640/IMG_2922.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Filone formato </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldA8IUwNYL32QN6-V2ei5DqCYEJlwLEYnyqNC6BbiG1X0ttKr7UEklxQnNWRaXeOY0CUxThczsoc6nmFFFPG3GtllVGW0JErd7URvNtuoj5dfk8CzenNseimS97R2wcTylXGzapTKROc/s1600/IMG_2923.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldA8IUwNYL32QN6-V2ei5DqCYEJlwLEYnyqNC6BbiG1X0ttKr7UEklxQnNWRaXeOY0CUxThczsoc6nmFFFPG3GtllVGW0JErd7URvNtuoj5dfk8CzenNseimS97R2wcTylXGzapTKROc/s640/IMG_2923.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Filone con chiusura in alto pronto alla maturazione in frigo</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigs-PWUVqDuS8ZJj4hApKyQYFsckjHjV_7TTKEZKKjzNt7KVfx34IIx2a2JX_wdAM_ujDzobB12zQymmzUgo1jaEG-WOlLw3l9aUatxmQewuJ5aC3me6ml774p8A3wIPjX3Pf5PhXjT2c/s1600/IMG_2926.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigs-PWUVqDuS8ZJj4hApKyQYFsckjHjV_7TTKEZKKjzNt7KVfx34IIx2a2JX_wdAM_ujDzobB12zQymmzUgo1jaEG-WOlLw3l9aUatxmQewuJ5aC3me6ml774p8A3wIPjX3Pf5PhXjT2c/s640/IMG_2926.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Taglio prima della cottura da dove si vede la maglia glutinica<br />
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b>Risultato Finale:</b></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii48clx7YTRBrnqcnekI-LbIbptld7CQwjw90LE9k4UusYJ5Ccx2_w4_vtr5NEmbF2z5P0-BoBsEYrjGNLoynj3tuF-WJzoREzXQ8WDp6gqJqjJFyiWMnFvZ_GYiLeG7K-xQUkDWRQn2E/s1600/IMG_2927.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii48clx7YTRBrnqcnekI-LbIbptld7CQwjw90LE9k4UusYJ5Ccx2_w4_vtr5NEmbF2z5P0-BoBsEYrjGNLoynj3tuF-WJzoREzXQ8WDp6gqJqjJFyiWMnFvZ_GYiLeG7K-xQUkDWRQn2E/s640/IMG_2927.JPG" width="480" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcEcdUnU5QnsvZgYDQthlK0eYPUPHqsMw91vXp8kaHMRujNhCjd1t7o1Iegr6XlWTenCv3OSsgj9wTYmdig85gE2wvG3QoGS0iwLCKGazFEaa-547_LarYhI5se_s7eoHmg9Ka0wxCVo/s1600/IMG_2941.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcEcdUnU5QnsvZgYDQthlK0eYPUPHqsMw91vXp8kaHMRujNhCjd1t7o1Iegr6XlWTenCv3OSsgj9wTYmdig85gE2wvG3QoGS0iwLCKGazFEaa-547_LarYhI5se_s7eoHmg9Ka0wxCVo/s640/IMG_2941.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Biga</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgArNtVFaQwMEq49VMCgnc-ZeVeYtvvCgMeRauf3fX7knz_VHrJgr1q5TaSCPqeiIZ6_ZM7hnxB9H0WaU6FV1n3NNxH-o60DZbnjVGPSHByoUfiWmk7cG707syqlLaWSEPsv78qWKls0/s1600/IMG_2943.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgArNtVFaQwMEq49VMCgnc-ZeVeYtvvCgMeRauf3fX7knz_VHrJgr1q5TaSCPqeiIZ6_ZM7hnxB9H0WaU6FV1n3NNxH-o60DZbnjVGPSHByoUfiWmk7cG707syqlLaWSEPsv78qWKls0/s640/IMG_2943.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mollica di una fetta di pane con metodo indiretto - Biga<br />
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Conclusioni:</b><br />
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<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Se avete poco tempo o volete panificare in settimana il <b>metodo diretto </b>fa per voi...con pochi minuti distribuiti su 2 gg avrete un'ottimo risultato;</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Volete una mollica molto sviluppata? Scegliete la <b>Biga</b>;</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Volete un pane x una bruschetta che abbia però una mollica ariosa? Il <b>Poolish </b>+ la risposta per voi...</span></span></li>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Ovviamente le differenze sono minime...gli impieghi sono infiniti...</span></span><br />
<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><br /></span></span>
<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b><i>x queste ed altre interessanti ricette, vi rimando al blog di tradizione ed informazione a 360° sul cibo: <a href="http://cucina.allweb360.com/">cucina.allweb360.com</a></i></b></span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Buon Appetito...</span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Alla prox</span></span></div>
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Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.com0tag:blogger.com,1999:blog-8047722720026440281.post-40745398952586524692015-11-03T16:05:00.001+01:002015-11-03T16:05:19.526+01:00La focaccia della democrazia...<span style="background-color: white; color: #222222; font-family: "century gothic" , sans-serif; font-size: 13.2px; line-height: 18.48px; text-align: justify;"> Ai primi freddi in casa Clemè&Calabrè tra i task da svolgere, oltre al cambio di stagione, c'è l'ormai tradizionale <b>"catena della focaccia".</b> In sostanza, si prende un periodo di tempo prestabilito (in questo caso un mese) e, con cadenza più o meno regolare, si prova a fare la versione dell'anno della focaccia. Il 2015, ovviamente, non ha lasciato il passo al <a href="http://nonsolobamboo.blogspot.it/2014/11/focaccia-pugliese-con-licoliprove-e.html" target="_blank">2014</a>, che a sua volta era una versione della <a href="http://nonsolobamboo.blogspot.it/2014/01/pizza-di-altamura-con-pomodorini-olive.html" target="_blank">precedente</a>. Quest'anno abbiamo provato il lievito di birra (visto il poco tempo per produrre e mantenere il lievito naturale) ed abbiamo approfondito <b>l'autolisi </b>(una figata), oltre ad aver cambiato marca di farina. Dopo 3 o 4 prove, vi presento la focaccia pugliese 2015, in una versione democratica. Metà come preferisce Valeria (pomodorino rovesciati, niente origano, niente olive) e metà tradizionale. Ecco il risultato...</span><br />
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<span style="background-color: white; color: #222222; font-family: "century gothic" , sans-serif; font-size: 13.2px; line-height: 18.48px; text-align: justify;"><b><u>Ingredienti</u></b></span><br />
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Autolisi (circa 2 ore):</span></span></div>
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<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">semola di grano duro bio macina a pietra: 320 g</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">acqua: 160 g</span></span></li>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Impasto Definitivo:</span></span></div>
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<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Autolisi;</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Manitoba: 80g</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Acqua: 120g</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Patate Lesse: 80g</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Olio evo: 40g</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Sale: 20g</span></span></li>
<li><span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Lievito di Birra: 5g</span></span></li>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b>Schema dei Tempi</b></span></span></div>
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b>Due notazioni</b></span></span><br />
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<span style="color: #222222; font-family: "century gothic" , sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b><u>Q.ta Lievito:</u></b> come vedrete, rispetto al classico rapporto 0,5% lievito/Farina...stavolta mi sono spinto a 1,25%, inserendo 5 g di lievito di birra. Cio è dovuto ad una massiccia presenza di grassi. Come spiega Giorilli, infatti, in un impasto con una presenza cospicua di grassi (10% Olio su farina nel ns caso) è necessaria una maggiore quantità di lievito. Questo perchè il grasso crea una sorta di "protezione" che rallenta lo sviluppo dei gas, facendo crescere meno impasto.</span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: #cfe2f3; font-size: 13.2px; line-height: 18.48px;"><b>Autolisi - Tempi ridotti, temperatura più bassa:</b> grazie alla tecnica dell'autolisi, l'impasto arriverà ad incordatura in tempo minore, con minore impiego di potenza. Ciò vuol dire che anche utilizzando una planetaria, la temperatura finale dell'impasto sarà più bassa, a tutto vantaggio del risultato finale.</span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><b><u>Procedimento</u></b></span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Unite la farina e l'acqua, secondo le q.ta indicate, nell'impastatrice e, con la foglia, velocità minima, fate impastare per 3 o 4 minuti sino a che si mixino per bene gli ingredienti, quindi lasciate riposare per due ore.</span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Trascorso questo tempo, in cui avrete lessato e freddato la patata e ben pesato tutto il resto degli ingredienti, non vi resta che continuare l'impastazione, secondo la tabella. Ecco alcune fasi...</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxSjxpCQKEExFzUlWHOGSRurC_5lCqtma8-Hf8Ux1BU2phHc_AcsatdqqHjfmFT1-XDF_pA2zvwtph-PI3OYl5MDF5uEPU66ro6IqrcywoWvOxexsI8kKwp-FRKOxErA11DAfd1xJuVGg/s1600/focaccia+pugliese+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxSjxpCQKEExFzUlWHOGSRurC_5lCqtma8-Hf8Ux1BU2phHc_AcsatdqqHjfmFT1-XDF_pA2zvwtph-PI3OYl5MDF5uEPU66ro6IqrcywoWvOxexsI8kKwp-FRKOxErA11DAfd1xJuVGg/s640/focaccia+pugliese+3.JPG" width="640" /></a></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Una volta raggiunta la fase 1, potete aggiunger il sale e, a filo, l'olio evo che allenterà un minimo la consistenza del vostro impasto finale, che - in ogni caso - assomiglierà alla fase tre.</span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">A questo punto, trasferite in un contenitore di plastica e, dopo 30 minuti a temperatura ambiente, via in frigo per minimo 18 ore.</span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Il giorno successivo tirate fuori l'impasto e riportatelo a temperatura ambiente: ci vorrà max un'ora, in base alla stagione.</span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">A questo punto, utilizzando della semola da spolvero, ribaltate, delicatamente l'impasto su un piano di lavoro e successivamente trasportatelo nella teglia, ben unta.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tuWS5jeF6vnB37FreHYOrh1Rkqct7Sl5-QnQYjaog0T0Dlsc9AdcS17MyO4Cwvq3XhHJJkMb22RY4CSpuOsZRLFg-E6LZafrw8V0cGk22L8VVNdUoMmsPAJyzhyphenhyphenmVdvKO72OF3j2Uzw/s1600/IMG_2847-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tuWS5jeF6vnB37FreHYOrh1Rkqct7Sl5-QnQYjaog0T0Dlsc9AdcS17MyO4Cwvq3XhHJJkMb22RY4CSpuOsZRLFg-E6LZafrw8V0cGk22L8VVNdUoMmsPAJyzhyphenhyphenmVdvKO72OF3j2Uzw/s640/IMG_2847-001.JPG" width="480" /></a></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Da ora aspettate un'oretta per la seconda lievitazione. Noterete che l'impasto, oltre a gonfiarsi, tenderà comunque a rilassarsi. </span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">E' questo il momento di farcire, secondo gusti. Altra mezz'oretta di assestamento e via in forno, secondo questo schema:</span></span></div>
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<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">primi 15': 250° ventilato - direttamente sulla base del forno</span></span></li>
<li><span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">altri 25': 200° statico - a metà forno</span></span></li>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">In questo modo otterrete la base croccante (quasi fritta) ed un consistenza morbissssima nel centro...una nuvola...più o meno così</span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Coprite con un canovaccio e fate raffreddare...ed infine...gustatevi questa nuvola...</span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">A Foggia, come ad Altamura del mio amico <a href="http://www.bontadialtamura.it/" target="_blank">Giuseppe Clemente,</a> la focaccia è abbastanza alta, ma nulla osta che, con una diminuzione del 25% degli ingredienti, la facciate più bassa, come la gustano, ad esempio, nel barese.</span></span></div>
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<span style="color: #222222; font-family: century gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Buon Appetito</span></span></div>
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Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.com9tag:blogger.com,1999:blog-8047722720026440281.post-79175291625659328942015-10-19T11:00:00.000+02:002015-10-19T11:00:06.270+02:00Una ricetta "trasversale": la genovese di "Calabrese"<div style="text-align: left;">
<span style="background-color: white; text-align: justify;"><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Ci sono ricette che restano nel "cassetto" per mesi prima di essere realizzate. Quella di oggi, <b>la genovese</b>, a casa Clemé&Calabrè ne rappresenta l'emblema. Io sono nato a Roma ed i miei nonni sono di origine molisane, Vale è pugliese. La genovese non è nella nostra "identintà" culinaria. Mia madre mi dice che, verso la fine degli anni '80 (quindi esprimevo la mia età in un solo numero) più di qualche volta l'ha preparata. Io non ricordo. Mia suocera, nonostante i suoi natali partenopei, non era solita cucinarla. Insomma, la genovese a casa nostra era l'unicorno: irraggiungibile. Eppure, nei nostri oltre sei anni insieme, di piatti e preparazioni ne abbiam fatte. Ma mai la genovese. Quando la sentivamo nominare in tv dicevamo: <i>"dobbiamo provarla, lo diciamo sempre e non la facciamo mai". </i>Domenica scorsa abbiamo colmato questa lacuna. Di cipolle, ma l'abbiamo colmata. Anche noi possiamo dire, almeno per una volta: "l'abbiamo fatta!". Spunta! La cosa, poi, era strana assai, amando, e non poco, la cipolla (per fortuna entrambi, così da poter sopportare meglio il forte odore emanato). Trattasi di piatto povero (e si capisce il motivo) e - senza dubbio alcuno - di confort food. Facile da cucinare, ma laborioso. E' una ricetta che va seguita. Ideale da preparare con un giorno di anticipo, anche per far insaporire il tutto. Ecco la versione di <b><i>Calabrese della genovese:</i></b></span></span></span></div>
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<span style="background-color: white; text-align: justify;"><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><u><b>Ingredienti per 4 persone:</b></u></span></span></span><br />
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<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">320 g di rigatoni (la tradizione vuole gli ziti)</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">1 kg di cipolle (ramate o rosse di tropea);</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">400 g di scamone;</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">brodo vegetale qb;</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">1 bicchiere di vino bianco;</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">1 carota;</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">1 sedano;</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">1 cipolla;</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">sale;</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">olio;</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">pepe o peperoncino</span></span></li>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Prima della procedura, qualche precisazione. </span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: #cfe2f3; font-size: 13.2px; line-height: 18.48px;"><b>Cipolle</b>: essendo un piatto a base di cipolle, ovviamente, la qualità delle stesse è la chiave del successo del piatto. In rete o sentendo gli esperti in merito si indicano due qualità: le ramate e le rosse di tropea. La cosa importante è che siano dolci, per smorzare l'aggressività della cipolla stessa. Poi usate quella che preferite. </span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: #cfe2f3; font-size: 13.2px; line-height: 18.48px;"><b>Carne: </b>il taglio ideale è lo scamone, o almeno quello che nel Lazio ha questo nome. Altri tagli idonei sono: noce o fiocco. L'immagine chiarirà il tutto. Se non lo trovate, basta una carne che sopporti le lunghe cotture.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: #cfe2f3; font-size: 13.2px; line-height: 18.48px;">Il Rapporto tra i due ingredienti e di <b>circa2:1 (cipolle:carne). </b>Ovviamente modificabile a proprio gusto.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><b>Procedura:</b></span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">La prima operazione è la preparazione del brodo vegetale. In una pentola ben capiente, unite acqua fredda e le verdure. Di base sono sedano, cipolla e carota. Ma aggiungete ed insaporite secondo gusti.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Mentre il brodo cuoce, sbucciate ed affettate le cipolle e mettetele in acqua. Per due motivi:</span></span></div>
<div>
<ol>
<li style="text-align: justify;"><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">non sarà una operazione breve, quindi acqua conserverà la fragranza delle cipolle;</span></span></li>
<li style="text-align: justify;"><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">smorzare il forte sapore delle cipolle.</span></span></li>
</ol>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Mentre le cipolle sono a bagno, passate alla carne. Su questo dovete fare una scelta "di campo": macinato o dadolata (circa 1 cm). Io ho scelto la seconda opzione.</span></span></div>
</div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Ora è quasi tutto pronto. Partiamo!</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">In una pentola di coccio, fate soffriggere la base per soffritto (carota, sedano e cipolla). Vi consiglio, quando si tratta di risotti (in quel caso solo per la cipolla) o di ragù di frullare il battuto in modo da avere dei pezzi piccoli che si amalgamino con il resto. Anche su questo, fate vobis secondo gusti.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Quando la pentola vi chiama, dallo sfrigolio, aggiungete la carne e fare rosolare (fiamma alta e poco tempo), quindi sfumate con il vino bianco.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: #cfe2f3; font-size: 13.2px; line-height: 18.48px;"><b>Consiglio: </b>quando aggiungete una base alcolica ad una preparazione, è sempre consigliabile, farlo fuori dal fuoco.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Appena il vino evapora aggiungete le cipolle, ben scolate, coprite a sfioro con il brodo caldo e portate a bollore.</span></span></div>
<div style="text-align: justify;">
<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">A questo punto, non vi resta, che abbassare la fiamma, e far "borbottare" il tutto per ben tre ore.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">In questo tempo il liquido si ritirerà e le cipolle e la carne, da stracotte formeranno una crema densa.</span></span></div>
<div style="text-align: justify;">
<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Buttate in acqua salata la pasta, saltatela nella salsa, macinata di pepe e via...</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Buon Appetito</span></span></div>
<div style="text-align: justify;">
<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Ah, dimenticavo...volevate capire perchè ho detto che si capisce che è un piatto povero? Innanzitutto la cipolla costa poco, il taglio di carne anche è dei più comuni (circa 10€/kg), ma soprattutto è un piatto che vi sazierà molto, quindi per diverse ora non avrete necessità di ricariche. Per questo consiglio porzioni di non oltre 80 g...fidatevi!</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Ma perchè si chiama genovese se è un piatto tipico campano? Non lo so, ma su questo vi indico questo link di <a href="http://www.quicampania.it/piattitipici/storia-leggenda-genovese.html" target="_blank">Quicampania</a>.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Alla prox...che vi anticipò sarà un secondo di pesce...</span></span></div>
Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.com1tag:blogger.com,1999:blog-8047722720026440281.post-89734822816236348452015-10-12T12:00:00.000+02:002015-10-12T12:00:04.425+02:00In cucina con...Fulvio Marino...<div style="text-align: justify;">
<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Chi è appassionato dell'arte bianca lo sa, le farine non sono tutte uguali...anzi! In termini di qualità, ci sono dei parametri da valutare con cura. In termini di uso, invece, ci sono farine più adatte di altre, in base alla preparazione che si vuole fare. Negli ultimi mesi a chi non è capitato di intercettare discorsi tipo: <b><i>"ma che farina hai usato? forte? che W aveva?" </i></b>Cose che mia nonna non avrebbe compreso nemmeno lontanamente. Eppure quello che cucinava era buono...altro che. Ma i panificatori seriale del XXI secolo non si accontentano di 0 o 00, vogliono di più, valutano la % di proteine che ha una farina, etc. Per far maggiore chiarezza sulle farine e suoi derivati ho chiesto ad un esperto, Fulvio Marino, dell'omonimo e famosissimo Mulino, di darci qualche indicazione di massima, Un pò di riferimenti. Eccolo...</span></span><br />
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<img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2fBB9utKPy8RiWS99hl_iKoonWMTzsYE3i7XOrCE5hNpTNBcVU0GT_2uWk4FGASC6fsq_1GxXY_NLLO-o0pLpzqtkCqaMtZjUtEFlR9z_mGvpZm4pWxMlAr2CNEkivn9f0eQWvzS16BU/s640/MulinoMarino_logo.PNG" width="640" /><a href="http://www.mulinomarino.it/home.php" target="_blank">Mulino Marino</a></div>
<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><br /></span></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 10pt; line-height: 107%; text-indent: -18pt;"><br /></span></div>
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<b style="font-family: 'Century Gothic', sans-serif; font-size: 13.3333px; line-height: 14.2667px; text-indent: -24px;">Buongiorno Fulvio. Si presenti: chi è e che fa all’interno del Mulino?</b></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 107%;">Io faccio parte
della terza generazione insieme a mio fratello Fausto e mio cugino Federico. <o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 107%;">Cosa vuol dire
lavorare nel 2015 in un Mulino? </span><span style="font-family: 'Century Gothic', sans-serif; font-size: 10pt; line-height: 107%;">Quanto studio c’è dietro ad un pacco di farina?</span></b></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 107%;">C’è tanta
attenzione, il lavoro del mugnaio è un lavoro che deve fare da tramite al mondo
agricolo al mondo dei prodotti finiti, il vero mugnaio deve rispettare ciò che
è stato fatto sui campi e modificarlo il meno possibile,anzi se è possibile
esaltarlo, nello stesso modo dei grandi vini, che esaltano la vigna. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 107%;"><b>Quanto, in un
mulino moderno, è meccanizzato e quanto lavorazione artigianale e perché?</b><o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 107%;">Utilizziamo pietra naturali di fine 1800, il
metodo più artigianale e tradizionale di macinare cereali e insieme associamo
grande tecnologia per la pulizia e il controllo della materia prima,
selezionatrice ottica che seleziona chicco per chicco in modo da eliminare gli
infestanti e le muffe cancerogene a analisi dettagliate sia tecniche che
microbiologiche per la sicurezza alimentare (ricerchiamo più di 400 tipi di
erbicidi, pesticidi, fungicidi che non ci devono essere nel nostro grano),
insomma grande tradizione e tecnologia buona che è un servizio alla qualità. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 107%;"><b>Macinazione a
Pietra. Perché?</b><o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 107%;">Macinazione a
Pietra si, ma PIETRA NATURALE. Le nostre sono pietra di cava di origine
francese, durissime e che non lasciano quindi residuo nelle farine, hanno la
caratteristica di macinare molto lentamente non surriscaldando quindi il
chicco e mantenendo tutte le sue
caratteristiche nella farina. Si producono farine veramente integrali, ricche
di fibra, vitamine idrosolubili, germe vivo e dai grandi gusti e profumi. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 107%;"><b>Quali sono i
parametri da valutare nella scelta di una farina?</b></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 10pt; line-height: 107%;">Biologica, macinata
a pietra naturale, la quantità di proteine e soprattutto conoscere come lavora
il produttore che state acquistando.</span></div>
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<br /></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 107%;"><b>Cosa indica il
numero della farina (00, 0, 1, 2)?</b></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 13.3333px; line-height: 14.2667px;">Indica il g</span><span style="font-family: 'Century Gothic', sans-serif; font-size: 10pt; line-height: 107%;">rado di
setacciatura (o quantità di ceneri presenti ) della farina.</span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 107%;">Le più bianche e
setacciate sono le 00 e 0 , più il numero sale e più la farina è scura, ma
anche ricca di elementi. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 107%;"><b>Cosa indica il W e
che vuol dire nella pratica?</b><o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 107%;">La forza della
farina, che si calcola attraverso dei macchinari specifici dei laboratori dei
mulini. Più il numero è alto e più la farina è “forte” e quindi assorbirà più
acqua e tenderà a sopportare lievitazioni più lunghe. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 107%;"><b>Cosa indica il
rapporto P/L della farina ed a cosa serve?</b><o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 107%;">Estensibilità.</span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 10pt; line-height: 107%;"><br /></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 10pt; line-height: 107%;"><b>Ci indica le % di
idratazione dei diversi prodotti? (tabella di seguito)</b></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 107%;">Le idratazioni che
vi scrivo sono molto indicative, l’idratazione di una farina dipende anche
molto da come viene lavorata, con che tempi e con che macchinari, io vi indico
fino a dove potete arrivare. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 107%;"><b>Cereali o grano. Le
vendite cosa indicano?</b><o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 107%;">Grano tenero e duro sono sempre i più venduti.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 107%;"><b>E’ utile mixare le
farine?</b><o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 107%;">Molto, si mischiano
anche proprietà delle varie farine e si aumentano i sapori, l’importante è
miscelare farine di qualità. <o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 10.0pt; line-height: 107%;"><b>Ci delinea lo
scenario da qui a 5 anni del suo settore…</b><o:p></o:p></span></div>
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<span style="font-family: Century Gothic, sans-serif;"><span style="font-size: 10pt; line-height: 107%;">Speriamo in bene!
Diciamo che cercheremo di aumentare sempre di più la qualità, e renderci ancora
più specifici nella lavorazione dei vari cereali. Stiamo sempre facendo scelte
votate sempre di più </span><span style="font-size: 13.3333px; line-height: 14.2667px;">all'attenzione</span><span style="font-size: 10pt; line-height: 107%;"> alla materia prima e sempre meno alla
quantità di produzione. Siamo un’azienda famigliare e per noi è molto
importante per sopravvivere (ed essere felici) andare avanti in questo modo.</span></span><br />
<span style="font-family: Century Gothic, sans-serif;"><span style="font-size: 10pt; line-height: 107%;"><br /></span></span>
<span style="font-family: Century Gothic, sans-serif;"><span style="font-size: 10pt; line-height: 107%;">Ecco le indicazioni di Fulvio per le idratazioni</span></span><br />
<span style="font-family: Century Gothic, sans-serif;"><span style="font-size: 10pt; line-height: 107%;"><br /></span></span>
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<span style="font-family: Century Gothic, sans-serif;"><span style="font-size: 10pt; line-height: 107%;">Grazie Mille Fulvio ed in bocca al lupo.</span></span><br />
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Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.com0tag:blogger.com,1999:blog-8047722720026440281.post-43603508636932004672015-10-05T12:00:00.000+02:002015-10-05T12:00:03.267+02:00Peperoncini ripieni sott'olio<div style="text-align: justify;">
<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><b>"Non si vive di solo pane!"</b> Mi verrebbe da dire, dal momento, che in questo periodo è la mia principale applicazione alimentare. Anche perchè avere "le mani in pasta", mi rilassa come non mai. Un'altra passione forte sono i <b>peperoncini</b>. Il mio balcone ne è pieno, diversi tipi. Mi piace il frutto, ma anche le piante, diverse e colorate, sono simpatiche assai. Per quasi tutte le specie, la fine dell'estate, è momento di raccolto. Essendo l'unico in famiglia a consumarlo, ovviamente le quantità sono più che sufficiente a soddisfare le necessità. Motivo per il quale, le applicazioni sono molteplici: polvere, crema, olio, e quello di oggi: </span></span><b style="color: #222222; font-family: 'Century Gothic', sans-serif; font-size: 13.2px; line-height: 18.48px;">peperoncini ripieni sott'olio. </b><span style="color: #222222; font-family: 'Century Gothic', sans-serif; font-size: 13.2px; line-height: 18.48px;">Semplice da fare, versatile...è un'ottimo antipasto.</span></div>
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<span style="color: #222222; font-family: 'Century Gothic', sans-serif; font-size: 13.2px; line-height: 18.48px;">Ingredienti:</span></div>
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<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">peperoncini ciliegino;</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">tonno sott'olio qb;</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">filetti di alice qb;</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">origano qb</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">rosmarino qb</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">timo qb</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">sale rosso delle hawaii (o altro a gusto)</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">limone qb</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">acqua qb</span></span></li>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">La procedura deve necessariamente seguire degli step, per evitare la proliferazione del <b>botulino</b>, vero e proprio nemico delle conserve home made, con il quale non si scherza affatto.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Si parte <b>dall'igiene:</b> lavate accuratamente i peperoncini e le erbe aromatiche, utilizzando disinfettanti alimentari o semplicemente, come ho fatto io, del bicarbonato.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Dopo aver risciacquato, pulite i peperoncino, avendo cura di eliminare semi e placenta; quindi, tuffate il tutto in una <b>soluzione acida (1:1) di acqua e limone (o aceto)</b>, per circa un minuto. </span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Scolate e lasciate asciugare, a testa in giù, i peperoncini. Nel frattempo preparate la farcia.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">In un mixer unite il tonno, preferibilmente filetti sott'olio di qualità, le alici e le erbe aromatiche, diluendo, se necessario, con olio evo. Regolate di sale, ove necessario.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Una volta asciugati, riempite i peperoncini con la farcia e disponeteli all'interno di un barattolo, previamente sterilizzato (bollitelo per 10 min). Ad ogni strato aggiungete olio evo sino a coprire i vostri peperoncini. Continuate sino al termine.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Rabboccate, infine, con olio; è importante che nessun peperoncino resti scoperto, per non rovinarsi.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Lasciate il barattolo con il tappo appoggiato (se a vita) o semi-aperto (se a molla come me) per qualche ora. Questa operazione serve per eliminare eventuali bolle d'aria formatasi.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Se ciò accade, rabboccato con altro olio sino a coprire. </span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Immergete, infine, il barattolo in acqua fredda (fino a prima del tappo) e fate bollire per 30 minuti circa.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">A questo punto, con tutte queste attenzioni, dovreste essere al riparo dal botulino. </span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Conservate in un luogo fresco ed asciutto e fare "riposare" qualche giorno prima di gustarlo.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Buon Appetito</span></span></div>
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Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.com2tag:blogger.com,1999:blog-8047722720026440281.post-76495591845013604592015-09-28T15:30:00.000+02:002015-09-28T16:38:02.159+02:00O Pane nero, pane nero, pane ne: pane nero ai multicereali con semi di lino<div style="text-align: justify;">
<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><b style="font-style: italic;">"O Mare nero, mare nero, mare ne..." </b>recitava la <i>canzone del Sole</i> dell'indimenticato Lucio Battisti, autore che, di concerto con il paroliere Mogol, ha scritto - nel senso più lato del termine - pagine importanti della musica leggera tricolore. Oggi voglio rubare questo ritornello ed adattarlo al posto che vi presento. Il Pane preferito di mia moglie,<a href="http://nonsolobamboo.blogspot.it/2015/09/la-doppia-p-pane-e-proverbi.html" target="_blank"> buchi permettendo.</a> Ammetto sia un ottimo pane, personalmente, però, preferisco il pane di farina 1. Questo pane necessità di una minore quantità di acqua e di calore, per il resto, nessuna differenza. Ecco il risultato...</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Come mio solito, ecco lo schema di lavorazione:</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><b><u>Ingredienti:</u></b></span></span></div>
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<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">480 g farina multicereali;</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">120 g farina 0 w 360;</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">420 ml acqua;</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">2 g lievito di birra;</span></span></li>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><u><b>Procedura:</b></u></span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Sciogliete il lievito di birra nell'acqua, mescolando nel bicchiere dell'impastatore, con gancio K.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Unite, gradualmente tutta la farina ed, una volta che il composto si è omogeneizzato, aumentate la velocità. </span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Dopo 10 minuti, cambiate con gancio ad uncino, inserite il sale sciolto nell'acqua, aumentate la velocità e proseguite sino ad incordatura, avendo cura di interrompere la macchina e girare l'impasto.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Dovrete arrivare ad un risultato simile a questo...</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLbXTY5RlnOlQeZhUWTr2VYEE5KRBEtEEV9IXgwPts8SDPQScbdjD2wLuiLanC-akHREbnUrol0sipwtJbGLJj0VQVbohqdfPO-ml4zNcck9g-j9KfqgjDWbm6JQGdPUaUwxx5rtaY9s/s1600/IMG_2763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLbXTY5RlnOlQeZhUWTr2VYEE5KRBEtEEV9IXgwPts8SDPQScbdjD2wLuiLanC-akHREbnUrol0sipwtJbGLJj0VQVbohqdfPO-ml4zNcck9g-j9KfqgjDWbm6JQGdPUaUwxx5rtaY9s/s640/IMG_2763.JPG" width="480" /></a></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Ovviamente si può e si deve fare meglio, ma vi assicuro che è un buon risultato...vi terrò comunque aggiornati.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Rovesciate l'impasto su un piano di lavoro e, per favorire l'incorporo di ulteriore ossigeno all'impasto, praticate le <b>pieghe stratch&fold.</b> Ecco un <a href="https://www.youtube.com/watch?v=J6ZV40TMGSY" target="_blank">esempio</a>. Io vi consiglio, vista l'alta idratazione, di aiutarvi con la spatola flessibile.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b><span style="background-color: #9fc5e8;">In questa fase, come insegna Zio Piero, nessuna aggiunta di farina. Solo decisione e forza.</span></b></span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Quanto continuare? Ve ne accorgerete, dalla resistenza dell'impasto. Io ho impiegato una decina di minuti.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Mettete in una ciotola leggermente oliata e fate partire la lievitazione, diciamo un'oretta. Poi frigo.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Il giorno successivo, dopo minino 18 ore, tirate fuori dal frigo la ciotola e fate tornare a temperatura ambiente (un paio d'ora max).</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: #9fc5e8; font-size: 13.2px; line-height: 18.48px;"><b>Consiglio </b>- Preferite una buona plastica, ad uso alimentare, a vetro o metallo per far lievitare l'impasto. La plastica non trasferisce freddo/caldo all'impasto, al contrario degli altri due.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Infarinate, legggermente, il piano si lavoro con <i>semola rimacinata</i> (si preferisce per la sua capacità di asciugare l'impasto) e rovesciateci l'impasto. </span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Con delicatezza, limitandovi all'uso dei polpastrelli, stendete l'impasto e, <a href="http://nonsolobamboo.blogspot.it/search?q=yang" target="_blank">seguendo le pieghe specifiche</a>, formate il vostro filone.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Spostatelo, rispettando le bolle, in un torcione, per la seconda lievitazione.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Dopo un'ora, sempre con massima delicatezza, trasferite sulla teglia e fate i tagli sulla superficie con la lama da panettiere. "Spolverate" con semi di lino e via.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><b><u>Cottura:</u></b></span></span></div>
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<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">primi 15 minuti: 220° ventilato</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">30-25 minuti: 180° statico</span></span></li>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Questo il risultato...</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Come condirlo? Beh...dipende: io ho provato ricotta e composta di mirtilli o con mortazza...e non saprei cosa scegliere...</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Buon Appetito</span></span></div>
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Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.com3tag:blogger.com,1999:blog-8047722720026440281.post-84877174630708396652015-09-15T13:19:00.000+02:002015-09-15T13:19:46.040+02:00La doppia P: pane e proverbi<i style="color: #222222; font-family: 'Century Gothic', sans-serif; font-size: 13.2px; font-weight: bold; line-height: 18.48px; text-align: justify;">"Non escludo il ritorno". </i><span style="background-color: white; color: #222222; font-family: 'Century Gothic', sans-serif; font-size: 13.2px; line-height: 18.48px; text-align: justify;">Così recita l'epitaffio di un grande: Il Califfo. Al secolo, Franco Califano. Dopo più di qualche settimana, passate tra impegni preponderanti, ecco lo spazio per un post...è proprio vero, la risorsa più importante e scarsa è il tempo. Non ce n'è mai abbastanza. Cosa accomuna, oltre la P iniziale il pane con i proverbi? Ai meno attenti forse nulla. In realtà, i proverbi, sono spendibili in ogni campo, arte bianca inclusa. Il proverbio di oggi è:</span><b style="color: #222222; font-family: 'Century Gothic', sans-serif; font-size: 13.2px; line-height: 18.48px; text-align: justify;"> "</b><i style="color: #222222; font-family: 'Century Gothic', sans-serif; font-size: 13.2px; line-height: 18.48px; text-align: justify;"><b>Il successo è l'abilità di passare da un fallimento all'altro senza perdere entusiasmo" </b>(W.Churchill). </i><span style="background-color: white; color: #222222; font-family: 'Century Gothic', sans-serif; font-size: 13.2px; line-height: 18.48px; text-align: justify;">A Roma si dice che "nessuno nasce imparato". E' più popolare, ma il concetto è lo stesso. Per raggiungere un obiettivo, qualsiasi esso sia, bisogna studiare, provare, capire dove sta l'errore, non scoraggiarsi e ricominciare. Nel gergo ZioPieresco si direbbe: "Disce...ma tutta sta solfa per un filone?". Se l'obiettivo è quello, assolutamente si. Anche perchè il pane è alla base di qualsiasi piramide alimentare, saper fare un buon pane è un successo...spesso sono le cose più semplici quelle più complicate? Un esempio: quanti di voi sono certi di saper fare una buona pasta al pomodoro? Non pensate che sia semplice, anzi! Le cose semplici nascondono le insidie più grandi. Per una buona pasta al pomodoro bisogna saper gestire l'acidità del pomodoro, che non è semplice affatto. Per un buon pane le insidie più grandi sono: </span><br />
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<li><span style="background-color: white; color: #222222; font-family: 'Century Gothic', sans-serif; font-size: 13.2px; line-height: 18.48px; text-align: justify;">una perfetta incordatura (io ancora non sono soddisfatto);</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Century Gothic', sans-serif; font-size: 13.2px; line-height: 18.48px; text-align: justify;"> una buona ossigenazione con le famose pieghe;</span></li>
<li><span style="background-color: white; color: #222222; font-family: 'Century Gothic', sans-serif; font-size: 13.2px; line-height: 18.48px; text-align: justify;">moooooooooolta attenzione alla gestione dell'impasto lievitato</span></li>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Da solo l'ultimo passaggio potrebbe precludere il lavoro intero.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Oggi vi parlo e vi faccio vedere un pane di cui sono soddisfatto, ma non entusiasta. E' un buon passo, ma non è il mio optimum. Eccolo...</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Per chi non è del Lazio...il pane tipo Lariano è uno dei pane caserecci che va per la maggiore, la cui caratteristiche principale è l'utilizzo di farina di tipo 1, oltre ad uno sviluppo molto marcato della mollica.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Ora passiamo a noi...il mio Pane è nato così</span></span><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><br /></span></span><br />
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Per ricapitolare...ingredienti:</span></span><br />
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<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">480 g farina tipo 1 (Buratto);</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">120 g manitoba 350 W;</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">510 g acqua;</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">12 g sale;</span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">3 g lievito di birra</span></span></li>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Parliamo, quindi, di un <b>pane ad alta idratazione: 85%</b>. Ed alta idratazione, fa rima sempre con parole che finiscono -one (niente parolacce) quali attenzione e complicazione, ma poi soddisfazione.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">I punti di attenzione:</span></span></div>
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<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b>capire il punto di incordatura: </b>è la cosa più difficile, ma viene con esperienza. Io stesso ancora non sono certo di averlo centrato a pieno, ma solo con altre prove ne avrò certezza. Di letteratura ne è pieno il web. Io vi consiglio questi due riferimenti (Gianni e Pinotta del Web): <a href="http://ipasticcidelloziopiero.blogspot.it/" target="_blank">Zio Piero</a> e <a href="http://www.menta-e-rosmarino.ifood.it/" target="_blank">Michela</a>. Studiateli e contattateli. Sono simpatici, disponibili e soprattutto non se la tirano per niente ma condividono il loro know how specifico senza problemi; </span></span></li>
<li><span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b>maneggiare impasti molto idratati: </b>questa è ancora più complesso...perchè un errore qui potrebbe pregiudicare quanto di buono fatto. Ergo...molta attenzione e rispetto delle bolle. Delicatezza ma decisione, o come dice Zio Piero, je devi menà all'impasto...ma non in questo momento.</span></span></li>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Un impasto ben incordato e ben ossigenato</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Tra queste due fasi, c'è la fase delle pieghe strech&Fold che servono ad ossigenare..vi rimando ai video, anche sui loro canali You Tube di Gianni&Pinotta.</span></span><br />
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Insomma...quasi 30 ore, un sacco di energie, di attenzione...ma alla fine la soddisfazione di aver conseguito un buon risultato vi ripagherà.</span></span><br />
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b><u>Dediche</u></b>:</span></span><br />
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">al mio "maestro" virtuale <b>Zio Piero</b>...presto avverrà un incontro in cui mi passerà i suoi fluidi di incordatura...vi terrò aggiornato...</span></span><br />
<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><br /></span></span>
<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">a mia moglie...che si "sacrifica" ed assaggia tutti questi esperimenti e che ieri dopo tutta la fatica mi dice: " Si, il miglior pane che hai mai fatto...ma a me me piace quello senza buchi"...la mia reazione? Questa...</span></span><br />
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">The best has yet to come...stay tuned</span></span><br />
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Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.com6tag:blogger.com,1999:blog-8047722720026440281.post-12826820604063190562015-07-29T12:00:00.000+02:002015-07-29T12:11:51.095+02:00Francia, Inghilterra e USA: giù le mani da Roma e dall'Italia<div style="text-align: justify;">
<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Buongiorno a tutti...era da un pò che non mi ritagliavo un pò di tempo per uscire dalla cucina ed affacciarmi dalla mia "finestrra sul mondo". Oggi però, non posso esimermi, visto l'attacco incrociato ed ingiustifiacato del quale la MIA città è oggetto dai principali media internazionali.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Prima di iniziare una piccola precisazione: <b>Sono romano e sono orgoglioso di esserlo!</b> Chi mi conosce sa bene che non per questo rispondo allo stereotipo<b> sbagliato </b>del romano rumoroso, con il Colosseo tatuato sulla schiena, e che, ignorantemente, credo che <b>Roma Caput Mundi</b> sia ancora uno slogan valido ai giorni nostri. D'altro canto, da persona che ha vissuto a Londra per un periodo abbastanza lungo da poterne apprezzare i pro, ma anche i contro, e che ha avuto la fortuna di viaggiare e vedere un po' di mondo, posso dire che la mia città, <b>LA PIU' BELLA DEL MONDO,</b> non merita il trattamento che la stampa internazionale le sta riservando!!!</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><b>Spazio alla cronaca. </b>Da circa 15 gg, Roma occupa, suo malgrado ,la prima pagina di alcuni dei principali media internazionali per il suo degrado, declinato come sporcizia, come inefficienza dei trasporti ed, ovviamente, come malavita (facile il riferimento a Mafia Capitale). </span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><br /></span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">I nostri "cari" vecchi alleati (Inghilterra, USA e Francia - in ordine di pubblicazione) hanno deciso di imbracciare "armi" ben diverse da quelle del secondo conflitto mondiale e di spostare l'obiettivo, mettendo nel mirino la nostra città. Ecco i link ad alcune delle principali testate:</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><b><a href="http://www.telegraph.co.uk/news/worldnews/europe/italy/11741933/Rome-is-on-the-verge-of-collapse-and-needs-urgent-repair-leaders-warn.html" target="_blank">The Telegraph (16 Luglio)</a></b></span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><b><a href="http://www.nytimes.com/2015/07/23/world/europe/romans-put-little-faith-in-mayor-as-their-ancient-city-degrades.html?_r=0" target="_blank">New York Times (23 Luglio)</a></b></span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><b><a href="http://www.lemonde.fr/europe/article/2015/07/28/rome-la-degradee_4701614_3214.html?xtmc=rome&xtcr=1" target="_blank">Le Monde (28 Luglio)</a></b></span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">In sostanza, in queste, come in tutte le testate che hanno cavalcato la vicenda, si dipinge la Capitale come una discarica a cielo aperto, in cui i turisti si trovano costretti a dribblare immondizia, come una città al collasso, risultato di corruzione, infrastrutture "shabby", debiti e malagestione.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><b>L'opinione del Panda complottista. </b>A fronte di questo, una riflessione è d'obbligo. Lungi da me pormi su posizioni indifendibili ed assumere una linea aprioristicamente a favore di Roma. Alcune cose sono anche vere; una su tutte? La situazione <b><u>indegna</u> </b>dei trasporti con uno sciopero "bianco" delle metropolitane che sta mettendo in seria difficoltà i cittadini che ne fanno uso. </span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><br /></span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Una cosa però mi nasce spontanea. La mia domanda è molto semplice e mi piacerebbe avere risposta da chi è più illuminato di me:</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><b>COME MAI TUTTI QUESTI PAESI, INSIEME ED IMPROVVISAMENTE SI PRENDONO LA BRIGA DI FARE UN COSI' ACCURATO REPORTAGE SUI DIFETTI DELLA GESTIONE DI ROMA? CUI PROTEST TUTTO CIO'? PERCHE' SI DEVE SCREDITARE ROMA OPPURE QUESTO E' IL RISULTATO DI COSA? </b></span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><br /></span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Io nonostante sia una persona che ama informarsi, ancora non ho capito il perchè di questa campagna stampa. Ma sono certo ci sia un perchè ben preciso e sono anche abbastanza sicuro che ci siano logiche economiche dietro tutto questo.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Da romano ed utente dei servizi che contribuisco a pagare sono il primo ad ammettere che Roma non brilla per efficienza per tanti e tanti motivi che sono noti ed arcinoti e che sarebbe pleonastico e ridondante ribadire.</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Sicuramente Roma ed il Sistema Paese in generale, non vive un momento facile ma non per questo dobbiamo prostarci, piegare la testa e restare in silenzio di fronte a tutto questo. Anche perchè signori...l'erba del vicino non è sempre più verde, anzi! Mi limiterò a tre semplici riflessioni:</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><b><u>A) AI DETRATTORI DEL NOSTRO PAESE:</u></b></span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Inglesi, francesi, ed americani non è questo il modo per aumentare il vostro turismo, se questo è l'obiettivo. Non è così che sposterete il flusso di turisti a vostro favore. Roma e l'Italia purtroppo non rappresentano, al momento, una Best Practice di gestione e questo lo sappiamo, ma non crediate che i turisti non notino anche le vostre mancanze. </span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Certo Londra o Parigi o New York hanno una rete di trasporti capillare e, sicuramente, più efficiente della nostra. Ma Londra non è di certo pulita come Zurigo (ed io che ci ho vissuto ho titolo per dirlo), e New York non profuma di lavanda...anzi...i fumi che si elevano dai tombini sono tutt'altro che salubri. Vogliamo parlare dello standard di igiene dei nostri cugini oltralpe che sono soliti viaggiare con <b>baguette sottoascellari </b>in metro affollate ad ogni ora? Vi è stato, per caso, spiegato che il pane si aromatizza in origine...nell'impasto? Ecco...da food blogger ve lo dico io. </span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Per quanto concerne la situazione di malavita, sicuramente non ne andiamo fieri...Roma è una città particolare, concentra un mondo di centri di potere (politico, religioso, economico, etc.) e dove c'è potere ed interesse c'è concentrazione di situazioni poco chiare. Qui ma anche altrove. Non vuole essere certo una giustificazione; ma siete certi che il ruolo dello Zio Sem accusatorio dal pulpito vi appartenga?</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Io da italiano e romano, sono conscio dei limiti del mio Paese, ma sono altrettanto conscio che non farei a cambio con lo stato sociale di questi tre paesi...perchè è vero che spesso la burocrazia è più simile ad un groviglio che ad un processo lineare. E' vero che le prestazioni mediche sono spesso lente...ma è anche vero che da noi la prima domanda che si pone ad un malato in ospedale non è relativa ai termini dell'assicurazione medica. </span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Io ho 34 anni e non ricordo a memoria che il nostro Paese sia finito sulle primi pagine dei media perchè un pazzo sia entrato in una scuola ed abbia fatto una strage...cosa a cui inglesi ed americani invece sono, purtroppo, abituati...</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Non ricordo che un agente della forza dell'ordine abbia, con facilità disarmante, aperto il fuoco contro cittadini come forza di repressione...</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><br /></span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Questo solo qualche esempio per dire che noi siamo consci dei nostri limiti...ma cari miei non pensiate di essere scevri da qualsiasi limite o minus o vulnus e ricordate bene...se un giorno, spero non troppo lontano, noi italiani riuscissimo a trovare dei rappresentanti all'altezza della nostra storia, cultura ed arte e riuscissimo a risolvere i problemi che ci affliggono, a noi resta questo come biglietto da visita...</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Solo per restare a Roma, senza voler allargare a Firenze, Venezia, Napoli, etc...non voglio vincere facile! <b>Siete sicuri di poter dire lo stesso? Su questo...NUTRO FORTISSIMI DUBBI...</b></span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><b><u>B) AI CITTADINI ITALIANI:</u></b></span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Signori non cadiamo nel trappolone teso da questi gentiluomini. E' facile ora cavalcare l'onda e mandare tutto a rotoli. L'informazione fa più male di un cannone...cercatela e non subitela. Abbiamo dei problemi ed è vero, ma non è certo il disfattismo la soluzione. Quindi, dal momento che il <b>Sistema Paese </b>non è composto solo dalla classe politica, tocca a noi, nel nostro piccolo fare delle piccole cose nel quotidiano per rendere la nostra vita migliore! Madre Teresa diceva: "<i style="font-weight: bold;">quello che facciamo è solo una goccia nell'oceano, ma se non lo facessimo l'oceano avrebbe una goccia in meno". </i>Uscendo fuor di metafora, se ognuno facesse il proprio, per la "cosa comune"...il nostro Paese avrebbe tutte le potenzialità per eccellere...quindi...signori...invece di fare del qualunquismo, facciamo tutto quello che è in nostro potere, come esprimere il voto, per far si che l'Italia torni al proprio ruolo. <b>L'erba del vicino non è sempre la più verde...anzi! Chi viaggia lo sa...</b></span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: yellow; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Una persona a me cara, dice sempre che quando Roma esportava cultura e civiltà, la maggior parte del mondo ancora aveva le corna in testa (come i vichinghi - inglesi). Io aggiungo che i cari francesi (galli) ancora si ricordano le conquiste subite dai romani. E gli americani? Ah si, loro ancora non erano stati scoperti...da un italiano...</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="background-color: white; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Siamo sicuri ora che cotanti reportage siano soltanto dovuti a spirito di servizio? Al cosiddetto diritto di cronaca?</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><b><u>C) AI NOSTRI POLITICI (LOCALI E NAZIONALI):</u></b></span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Mi auguro, ma non sono per nulla speranzoso, che quest'ennesima brutta figura internazionale vi risvegli un pò di orgoglio e vi spinga a fare di questo paese un esempio a livello worldwide (visto che ormai fa figo parlare inglese anche in Italia)...perchè il nostro petrolio si chiama <b>turismo </b>ed <b>arte </b>e non può non passare da questo il nostro rilancio. Il premier si chiede perchè si parla di Machu Picchu e non di Pompei? Perchè forse un turista che va in Messico non ha il pensiero di restare sepolto anch'egli? Abbiamo il 90% del patrimonio culturale mondiale e non sfruttiamo. Abbiamo ereditato l'oro e lo lavoriamo come il piombo...saremo somari? Che si pensi a come sfruttare tutto questo, con infrastrutture e facilità di accesso per i turisti, invece di allontanarli con caffè a 15 euro o file interminabili...e forse non esporremo il fianco ai nostri detrattori...L'INVIDIA e' una brutta bestia!</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.1999998092651px; line-height: 18.4799995422363px;">NON CONCENTRIAMO SUI NOSTRI PROBLEMI...MA SULLE SOLUZIONI E SU COME RENDERE UN MINUS IN UN PLUS...</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.1999998092651px; line-height: 18.4799995422363px;">E visto che si parla di degrado...nessuna citazione migliore di questa...</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Ecco...me so sfogato...</span></span></div>
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<span style="color: #222222; font-family: Century Gothic, sans-serif;"><span style="font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Buona giornata a tutti voi...</span></span></div>
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Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.com0tag:blogger.com,1999:blog-8047722720026440281.post-88674692027922070022015-07-28T12:15:00.000+02:002015-07-28T12:15:00.055+02:00Barcellona 2015 - Shopping in salsa brava...<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span style="color: #222222; font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: Calibri; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Com’è Barcellona? Bella bella bella!</span><span style="color: #222222; font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: Calibri; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Una città che ti entra nel cuore per i
suoi ritmi, colori, abitudini e nella quale, al tempo stesso, il
viaggiatore riesce ad “entrare” con una facilità disarmante. Ci sono città (NYC su tutte) nelle quali dopo una settimana ti senti estraneo come il primo
giorno. A Barcellona invece è facile orientarsi, pratico muovervi,
entusiasmante girare e godurioso mangiare “jamon”.</span><span style="color: #222222; font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: Calibri; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">E’ davvero un’esperienza da fare,
soprattutto se amate conciliare divertimento, cultura e mare. Infatti
l’estate ci si può concedere una pausa dalle visite culturali con una giornata
a mare. Che dire di Barceloneta: una spiaggia molto lontana dagli standard a
cui siamo abituati in Itali ma proprio per questo estremamente caratteristica.</span><span style="color: #222222; font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: Calibri; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Ombrelloni piantati sul momento ovunque
e disposti casualmente anziché in file. Penuria di lettini (sono sufficienti al
massimo per un terzo di tutti gli ombrelloni), venditori ambulanti come e più
di noi in italia (qui si aggiungono anche quelli di superalcolici). Consiglio
per chi volesse regalarsi un giorno di mare qui: vietato arrivare in spiaggia
oltre le 10 perché trovereste il “tutto esaurito”. </span></div>
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<span style="color: #222222; font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: Calibri; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></div>
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<span style="color: #222222; font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: Calibri; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Ciò detto...passiamo al core di questo post: <b>lo shopping.</b> Voto: 5</span></div>
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<span style="color: #222222; font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: Calibri; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></div>
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<span style="color: #222222; font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: Calibri; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><b>Non
è entusiasmante, soprattutto per noi italiani riconosciuti
universalmente come quelli che hanno “stile” perché oggettivamente non c’è
granché. </b></span></div>
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<span style="color: #222222; font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: Calibri; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></div>
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<span style="color: #222222; font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: Calibri; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Presenza più che capillare dei loro marchi (Desigual, Mango,
Zara) di cui siamo strapieni anche a Roma e scarsa tipicità. </span></div>
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<span style="color: #222222; font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: Calibri; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></div>
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<span style="color: #222222; font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: Calibri; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Il consiglio è
quello di puntare ai piccoli negozi locali che offrono qualcosa di originale
(es. abbigliamento femminile dalla linee morbide vagamente stile Carla G,
proposti con ogni accessorio possibile dalla cinta agli orecchini, passando per
il cappello).</span></div>
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<span style="color: #222222; font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: Calibri; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></div>
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<span style="color: #222222; font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: Calibri; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Consiglio anche una visita al negozio di scarpe <b>LLUIS
MANUEL su </b>CARRER COMTAL dove è possibile trovare l’assortimento
più vasto di espadrillas di tutta la città (un’ottima idea per dei regali
a prezzi ottimi) . </span></div>
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<span style="color: #222222; font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: Calibri; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></div>
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<span style="color: #222222; font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: Calibri; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Infine consiglio un giro in un punto vendita <b>Salsa</b>, marca
portoghese che in Italia si trova solo a Milano. E’ un brand simile alla Diesel
per stile a prezzi un po’ più alla portata. </span></div>
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<span style="color: #222222; font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: Calibri; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></div>
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<span style="color: #222222; font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: Calibri; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Che altro dirvi…………andale andale!</span><span style="color: #222222; font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: Calibri; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><br /></span></div>
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<span style="color: #222222; font-family: "Century Gothic","sans-serif"; mso-bidi-font-family: Calibri; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Chef (personal shopper) Valè</span></div>
Non solo bamboohttp://www.blogger.com/profile/09163390650060685479noreply@blogger.com0