tag:blogger.com,1999:blog-43277202968381562102024-02-18T18:30:28.545-08:00PURO TOMATEEste é o Blog da PASSA POMODORO MASTER, processador, despolpador, descascador e descaroçador de frutas e legumes e processador de tubérculos para você fazer polpas e purês maravilhosos para uma infinidade de receitas que encontrará aqui ou para as suas próprias. Importado da Itália, alta resistência e produtividade que facilitará e muito, seu dia a dia na Cozinha...!Chef Marcio Lopeshttp://www.blogger.com/profile/05625586494867662980noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-4327720296838156210.post-26947537191362846762014-10-30T06:32:00.001-07:002014-10-30T06:32:17.854-07:00Penne a Mediterrânea<div class="MsoBodyText" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-pagination: widow-orphan;">
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<b><span style="color: #0b5394;"><span style="font-family: Georgia, Times New Roman, serif;">Ingredientes</span></span></b></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSbHLQh2XH3LaQJvst71dyzcTJLXSJm7vD_hT_PGkLpUZO61d2G3TTyIGRlwIMQANXX5Iii0i3thoJH8seAL2slBO_vPfkZ1P4b8ymnmiCjL3kq4iTEkShwsz2RnDco9r5vu2ruLwVv4I/s1600/SAM_6104.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSbHLQh2XH3LaQJvst71dyzcTJLXSJm7vD_hT_PGkLpUZO61d2G3TTyIGRlwIMQANXX5Iii0i3thoJH8seAL2slBO_vPfkZ1P4b8ymnmiCjL3kq4iTEkShwsz2RnDco9r5vu2ruLwVv4I/s400/SAM_6104.jpg" height="400" width="300" /></a><span style="color: #0b5394;">500 g de Penette</span><br /><span style="color: #0b5394;">500g de Linguiça seca</span><br /><span style="color: #0b5394;">1 kg de tomates précozidos passados na </span><b><i><span style="color: red; font-family: Georgia, Times New Roman, serif;">Passa Pomodoro Master</span></i></b><br /><span style="color: #0b5394;">Um bulbo de alho-poró fatiado</span><br /><span style="color: #0b5394;">1 berinjela cortada</span><br /><span style="color: #0b5394;">1/2 cebola picada</span><br /><span style="color: #0b5394;">3 dentes de alho picados</span><br /><span style="color: #0b5394;">um raminho de manjericão</span><br /><span style="color: #0b5394;">um raminho de salsa</span><br /><span style="color: #0b5394;">30 ml de azeite de oliva extra virgem</span><br /><span style="color: #0b5394;">sal e pimenta do reino a gosto</span><br />
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<b><span style="color: #0b5394;"><span style="font-family: Georgia, Times New Roman, serif;">Modo de Preparo</span></span></b></h3>
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<span style="color: #0b5394;">Em uma frigideira antiaderente frite as fatias de linguiça até dourarem e naquela gordura sele as fatias de berinjela até dourarem e reserve os dois.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UNJsDbRBk4vAMkOztUDYuCZ8feKfVveiXu4Te4vhR3cQXeaK8LOfErliIuSFY1eaKj2nr1guDg_8xd0vvHDIkwKh9Vz4G2wQL1hZcp1U2dttMl-SRd_nGyxqxENugPvkR3SKIthzmzQ/s1600/SAM_6111.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UNJsDbRBk4vAMkOztUDYuCZ8feKfVveiXu4Te4vhR3cQXeaK8LOfErliIuSFY1eaKj2nr1guDg_8xd0vvHDIkwKh9Vz4G2wQL1hZcp1U2dttMl-SRd_nGyxqxENugPvkR3SKIthzmzQ/s400/SAM_6111.jpg" height="300" width="400" /></a><span style="color: #0b5394;">Despeje um fio de azeite nesta frigideira frite o alho, a cebola, e o alho poró juntos durante 5 minutos. Despeje a polpa de tomate, corrija o sal e pimenta, tampe e deixe cozinhar por 15 minutos. </span></div>
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<span style="color: #0b5394;">Junte a linguiça frita e deixe cozinhar por 3 minutos depois acrescente a berinjela frita e cozinhe por mais 2 minutos.</span></div>
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<span style="color: #0b5394;">Cozinhe a massa em abundante água salgada, escorra al dente e misture na panela por poucos minutos, desligue o fogo e tempere com salsinha. Sirva em pratos fundos, decore com manjericão.<o:p></o:p></span></div>
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<b><i><span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;">Buono Appetito</span></i></b></div>
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<b><i><span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;"><br /><span style="font-size: large;">Chef Paulinho Pecora</span></span></i></b><o:p></o:p></div>
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<span style="color: #0b5394;"><b>Ingredientes</b></span></h3>
<span style="color: #0b5394;"><br /></span><span style="color: #0b5394;">500 g de Espaguete</span><br />
<span style="color: #0b5394;">300 g de Filé mignon em cubos</span><br />
<span style="color: #0b5394;">1 kg de tomates bem maduros, pré- cozidos e passados na </span><b><i><span style="color: red; font-family: Georgia, Times New Roman, serif;">Passa Pomodoro Master</span></i></b><br />
<span style="color: #0b5394;">1 berinjela grande cortada em cubos com casca</span><br />
<span style="color: #0b5394;">50 g de azeitonas pretas descaroçadas</span><br />
<span style="color: #0b5394;">3 dentes de alho picados</span><br />
<span style="color: #0b5394;">50 ml de azeite</span><br />
<span style="color: #0b5394;">10 folhas de manjericão</span><br />
<span style="color: #0b5394;">Sal e Pimenta do reino a gosto</span><br />
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<span style="color: #0b5394;"><b>Modo de Preparo</b></span></h3>
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<span style="color: #0b5394;"><br /></span><span style="color: #0b5394;">Coloque a berinjela cortada em cubos em uma emulsão de água, vinagre branco de vinho e sal e deixe por 20 minutos para que perca o amargor. Escorra bem e reserve.</span><br />
<span style="color: #0b5394;">Tempere os cubos de carne com sal e pimenta</span><br />
<span style="color: #0b5394;">Aqueça o azeite levemente em uma frigideira grande e coloque o alho picado e doure bem levemente</span><br />
<span style="color: #0b5394;">Acrescente os cubos de carne e doure-os, após acrescente os cubos de berinjela e frite bem.</span><br />
<span style="color: #0b5394;">Acrescente a </span><b><i><span style="color: #0b5394;">Pura Polpa de tomates feitos na </span><span style="color: red; font-family: Georgia, Times New Roman, serif;">Passa Pomodoro Master</span></i></b><span style="color: #0b5394;"> e deixe apurar por uns 10 minutos.</span><br />
<span style="color: #0b5394;">Cozinhe sua massa em água abundante e sal e escorra al dente e junte sobre o molho já cozido, misture bem e sirva com as folhas de manjericão por cima e está pronto !!!</span><br />
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<b>Buono Appetito</b><br />
<b><br /></b><b><i><span style="font-size: large;">Chef Paulinho Pecora.</span></i></b><br />
<b><i><span style="font-size: large;"><br /></span></i></b><b><i><span style="color: #cc0000;">* Receita concedida pelo chef Allan Vila Espejo, Diretor operacional da Rede Don Pepe di Napoli</span></i></b>Chef Paulinho Pecorahttp://www.blogger.com/profile/08125793725706967326noreply@blogger.com0tag:blogger.com,1999:blog-4327720296838156210.post-53372494456974660402014-09-17T00:00:00.000-07:002014-09-17T00:00:00.110-07:00Penne a Caprese<div dir="ltr">
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<b><span class="Apple-style-span" style="color: #0b5394;">Ingredientes</span></b></h3>
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<span class="Apple-style-span" style="color: #0b5394;"><br /></span>
<span class="Apple-style-span" style="color: #0b5394;">500 g di Penne</span></div>
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<span class="Apple-style-span" style="color: #0b5394;">30 ml de Azeite extra virgem</span></div>
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<span class="Apple-style-span" style="color: #0b5394;">200 g de Mussarela de Búfala</span></div>
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<span class="Apple-style-span" style="color: #0b5394;">1 colher de sopa de tomilho</span></div>
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<span class="Apple-style-span" style="color: #0b5394;">3 dentes de alho picado</span></div>
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<span style="color: #0b5394;">400 g de tomates frescos e maduros passados na </span><b><i><span style="color: red; font-family: Georgia, Times New Roman, serif;">Passa Pomodoro Master</span></i></b></div>
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<span class="Apple-style-span" style="color: #0b5394;">sal a gosto</span></div>
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<h3>
<span class="Apple-style-span" style="color: #0b5394;"><b>Modo de Preparo</b></span></h3>
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<span class="Apple-style-span" style="color: #0b5394;"><br /></span>
<span class="Apple-style-span" style="color: #0b5394;">1. Cozinhe a massa em água e sal</span></div>
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<span class="Apple-style-span" style="color: #0b5394;">2. Corte a Mussarela em cubos e os tomates inteiros em tiras longitudinais</span></div>
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<span class="Apple-style-span" style="color: #0b5394;">3. Na frigideira, aqueça o azeite, doure o alho levemente. Acrescente os tomates e salteie. Corrija o sal e reserve. </span></div>
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<span class="Apple-style-span" style="color: #0b5394;">4. </span><span class="Apple-style-span" style="color: #0b5394;">Escorra a massa, jogue nesse molho e salteie por 2 a 3 min. Coloque em uma travessa, acrescente a mussarela e misture bem</span></div>
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<span class="Apple-style-span" style="color: #0b5394;">5. <b>Montagem: </b>Sirva a massa em pratos fundos, polvilhe o tomilho e decore com o manjericão</span></div>
Chef Paulinho Pecorahttp://www.blogger.com/profile/08125793725706967326noreply@blogger.com0tag:blogger.com,1999:blog-4327720296838156210.post-34927773212955660622014-09-16T06:25:00.003-07:002014-09-16T06:25:31.582-07:00 Furadinho ao sugo com funcho - erva doce de cabeça<div dir="ltr">
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<span class="Apple-style-span" style="font-size: large;"><b><u>Bucatini al sugo con i finocchi </u></b></span></div>
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<span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="color: #0b5394; font-size: large;"><b>( Furadinho ao sugo com funcho - erva doce de cabeça)</b></span></span></span><br />
<span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="color: #0b5394; font-size: large;"><b><br /></b></span></span></span><span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="color: #0b5394;"><span class="Apple-style-span" style="color: #0b5394; font-size: large;"><b><br /></b></span></span></span></div>
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<b><br /></b><b><br /></b><b><br /></b><b><br /></b><b><br /></b><b><br /></b><b>Ingredienti per 6 persone</b><br />
<b><br /></b><span style="color: #0b5394;">Ingredientes para 6 pessoas:</span></div>
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500 g di Bucatini</div>
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<span class="Apple-style-span" style="color: #0b5394;">500 g de furadinho</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfjb_7pSTK1pjLmH-uowsXfQiMhdxoPC9JogE0vryHBpYqe1O1AVsIJBRGG9u9pbW3DbVzg9Rxmb9CzuDajZr0BqHhVBXCCgcxn2WiZYkM5MF2VpVv9G287i_Bh1LYLkDhWL6NUjZ_W8Y/s1600/raccolta+finocchi.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfjb_7pSTK1pjLmH-uowsXfQiMhdxoPC9JogE0vryHBpYqe1O1AVsIJBRGG9u9pbW3DbVzg9Rxmb9CzuDajZr0BqHhVBXCCgcxn2WiZYkM5MF2VpVv9G287i_Bh1LYLkDhWL6NUjZ_W8Y/s1600/raccolta+finocchi.jpg" height="240" width="320" /></a>300 g di finocchio (alle fine toglierete) </div>
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<span class="Apple-style-span" style="color: #0b5394;">300 g de funcho (finamente cortados)</span></div>
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2 spicchi d'aglio tritato</div>
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<span class="Apple-style-span" style="color: #0b5394;">2 dentes de alho triturado</span></div>
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1 cipolla a dadini</div>
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<span class="Apple-style-span" style="color: #0b5394;">1 cebola em cubinhos</span></div>
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150 g olive neri snocciolate</div>
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<span class="Apple-style-span" style="color: #0b5394;">150g de azeitonas pretas sem caroço fatiadas</span></div>
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1 cucchiaio di origano</div>
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<span class="Apple-style-span" style="color: #0b5394;">1 colher de sopa de orégano</span></div>
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400 g di Passata di pomodori </div>
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<span style="color: #0b5394;"><br /></span>
<span style="color: #0b5394;">1 kg de tomates maduros e frescos passados na </span><br />
<span style="color: red; font-family: Georgia, Times New Roman, serif;"><b><i>Passa Pomodoro Master !!!</i></b></span><br />
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50 g di Pecorino romano grattugiato</div>
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<span class="Apple-style-span" style="color: #0b5394;">50 g de Pecorino ralado</span></div>
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50 ml di olio extravergine di oliva</div>
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<span class="Apple-style-span" style="color: #0b5394;">50 ml de Azeite extra virgem</span></div>
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Prezzemolo q b</div>
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<span class="Apple-style-span" style="color: #0b5394;">Salsinha a vontade</span></div>
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Sale e pepe qb</div>
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<span class="Apple-style-span" style="color: #0b5394;">Sal e pimenta do reino a vontade</span></div>
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<span class="Apple-style-span" style="color: #0b5394;"><b><span class="Apple-style-span" style="color: black;">Metodo di Preparazione </span><span class="Apple-style-span" style="color: #0b5394;">( Modo de Preparo</span>)</b></span></div>
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Lessati le finochio nel acqua con sale a fine che si cuocere al dente, scolatele e riservate la acqua di cottura .</div>
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<span class="Apple-style-span" style="color: #0b5394;">Cozinhe os funchos na água com sal até que fiquem ao dente, escorra e reserve o caldo de cozimento.</span></div>
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In un tegame scaldate il olio e rosolate il aglio.la cipolla a dadini por un paio di minuti., a questo punto, unite il pomodori spezzettati, le finocchi, i origano e le olive neri e regolate di sale e pepe e fate cuocere per 15 minuti.</div>
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<span class="Apple-style-span" style="color: #0b5394;">Numa frigideira aqueça o azeite refogue o alho e a cebola cortada em cubinhos por uns minutos, junte os tomates triturados, o funchoi, o orégano e as azeitonas e corrija o sal e a pimenta do reino e deixe cozinhar por uns 15 minutos.</span></div>
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Spegnere il fuoco e mettete il prezzemolo tritate, mescolate.</div>
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<span class="Apple-style-span" style="color: #0b5394;">Desligue o fogo e coloque a salsinha picada e misture.</span></div>
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Lessate il bucatini in abbondante acqua con le brodo riservato, scolatele al dente, versati sopra il sugo e conditele con le formaggi grattugiati. Mescolate e servite.</div>
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<span class="Apple-style-span" style="color: #0b5394;">Cozinhe o furadinho em abundante água com o caldo reservado do cozimneto, escorra al dente e despeje sobre o molho, polvilhe o pecorino , Mexa bem e sirva!</span></div>
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Chef Paulinho Pecorahttp://www.blogger.com/profile/08125793725706967326noreply@blogger.com0tag:blogger.com,1999:blog-4327720296838156210.post-16273813658627127602014-09-12T10:15:00.001-07:002014-09-12T10:31:29.398-07:00Feijoada de Pintado com o Chef Adan Al Garcia<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-size: large;">Feijoada de pintado</span></b><br />
Ingredientes<br />
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1 pintado de aproximadamente 2 kg cortado em postas <br />
1 kg feijão branco<br />
100 g bacon em cubos<br />
2 unidades de linguiça tipo paio cortada em rodelas<br />
1 talo salsão picado<br />
Polpa de 6 tomates maduros sem pele e sem semente<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYNBQC2DG-6AuMA-N1LHVu2bV7ndTcVgSuQmfhiCY45xsfGQq0fyZ7vu0N0dBpmQ1sTnR5_vnq5ZV6eiZTfRnbaBjajzlmRYlk1ncpTyFptkiwQT_nZyCuXFFHVYDiYLiMYEuGqrpKwsOu/s1600/compartilhe.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYNBQC2DG-6AuMA-N1LHVu2bV7ndTcVgSuQmfhiCY45xsfGQq0fyZ7vu0N0dBpmQ1sTnR5_vnq5ZV6eiZTfRnbaBjajzlmRYlk1ncpTyFptkiwQT_nZyCuXFFHVYDiYLiMYEuGqrpKwsOu/s1600/compartilhe.png" height="320" width="320" /></a></div>
100 ml azeite extra virgem<br />
3 colheres de sopa de colorau<br />
Folhas de louro<br />
4 cebolas picada<br />
1 cabeça de alho amassada<br />
1 pimenta dedo de moça picada<br />
½ xícara de pimenta biquinho<br />
Coentro e sal a gosto<br />
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<span style="font-size: large;"><b>Farofa de banana da terra</b></span><br />
Ingredientes<br />
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250 g de manteiga de garrafa<br />
4 dentes de alhos picados<br />
1 cebola roxa<br />
4 bananas da terra picadas<br />
1 xícara de chá de farinha de mandioca grossa<br />
1 xícara de chá de farinha de milho<br />
Cebolinha verde a gosto<br />
1 colher (sopa) cúrcuma<br />
1 cenoura ralada<br />
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<b>Modo de preparo da feijoada:</b> tempere as postas de pintado com o alho e sal e deixe descansar por 2 horas. Numa panela de pressão, frite a cabeça e a cauda juntamente com a linguiça paio e o bacon até dourar. Acrescente a água, o salsão, o feijão branco, as folhas de louro e a linguiça paio. Leve para cozinhar por aproximadamente 20 minutos na pressão. Sele as postas de pintado com azeite, colorau e a cebola picada. Adicione a polpa do tomate o feijão cozido e a pimenta dedo de moça. Tempere com o coentro e sal a gosto. Sirva com a pimenta biquinho.<br />
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<b>Preparo da farofa:</b> numa panela, coloque a manteiga e o alho picado. Quando começar a fritar o alho, adicione a banana da terra picada. Reserve a banana. Na mesma manteiga, acrescente a cebola roxa, o cúrcuma, a cenoura e a farinha. Para finalizar, junte a banana reservada e a cebolinha verde.<br />
<br />
Adan al Garcia – Chef de cozinha<br />
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(11) 9 5101-1053</div>
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Chef Marcio Lopeshttp://www.blogger.com/profile/05625586494867662980noreply@blogger.com0tag:blogger.com,1999:blog-4327720296838156210.post-85344652877705524832014-09-12T06:54:00.000-07:002014-09-15T08:16:24.747-07:00Caracol no Ragu de Linguiça e Pernil<div class="MsoBodyText" style="margin-bottom: 0cm;">
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<b><span style="font-size: 18pt;"><span style="font-family: Georgia, Times New Roman, serif;"><i><span style="color: #3d85c6;">Caracol no Ragu de Linguiça e Pernil</span></i></span></span></b></h2>
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<o:p></o:p><br />
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<b><span style="color: #3d85c6;"><span style="font-family: Georgia, Times New Roman, serif;">Ingredientes</span></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKjsSi6pxKarFRwHnQSWX_i1p7e7eUZh9vWtIXkMvhF36f-Iy_JiueiblPKWPVUoe98NKb1j-PYBek3Y3ElyPXscgmU2nJsBcD336LGFX9F_sXfeUjOTPNhlAt54QBieKGtI7IRxTYBUU/s1600/SAM_6097.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKjsSi6pxKarFRwHnQSWX_i1p7e7eUZh9vWtIXkMvhF36f-Iy_JiueiblPKWPVUoe98NKb1j-PYBek3Y3ElyPXscgmU2nJsBcD336LGFX9F_sXfeUjOTPNhlAt54QBieKGtI7IRxTYBUU/s400/SAM_6097.jpg" height="300" width="400" /></a><span style="color: #3d85c6;">500 g de Caracol<o:p></o:p></span></div>
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<span style="color: #3d85c6;">250 g de Pernil em cubos</span></div>
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<span style="color: #3d85c6;">500 g de Linguiça fresca sem pele</span></div>
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<span style="color: #3d85c6;">500 ml de Caldo de Carne</span></div>
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<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;">2 kg de Tomates pré-cozidos e passados na </span><br />
<span style="color: red; font-family: Georgia, Times New Roman, serif;"><b><i>Passa Pomodoro Master</i></b></span></div>
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<span style="color: #3d85c6;"><o:p></o:p></span></div>
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<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;">1 haste de salsão (aipo) fatiado<o:p></o:p></span></div>
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<span style="color: #3d85c6;">1 cebola picada<o:p></o:p></span></div>
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<span style="color: #3d85c6;">4 dente de alho<o:p></o:p></span></div>
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<span style="color: #3d85c6;">1 cenoura picada,<o:p></o:p></span></div>
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<span style="color: #3d85c6;">um ramo de manjericão, salsa,<o:p></o:p></span></div>
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<span style="color: #3d85c6;">30 ml azeite extra virgem<o:p></o:p></span></div>
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<span style="color: #3d85c6;">1 colher de sopa de orégano<o:p></o:p></span></div>
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<span style="color: #3d85c6;">Sal e pimenta a gosto</span><o:p></o:p></div>
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<b><span style="color: #3d85c6;"><span style="font-family: Georgia, Times New Roman, serif;">Modo de Preparo</span><o:p></o:p></span></b></div>
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<span style="color: #3d85c6;">Coloque a carne de porco e linguiça em uma panela com óleo quente e deixe fritar bem, depois despeje o caldo de carne e deixe cozinhar em fogo baixo por 1 hora.</span><br />
<span style="color: #3d85c6;">Descasque e lave todos os legumes . Corte a cenoura , o aipo , a cebola e o alho picado muito fino , despeje o azeite em uma panela grande e frite o alho, a cebola e o aipo(salsão) por 5 minutos, adicione a cenoura e refogue 10 minutos a mais .</span><br />
<span style="color: #3d85c6;">Neste ponto, adicione a carne cozida no caldo de carne e deixe cozinhar por mais 50 minutos em fogo baixo.</span><br />
<span style="color: #3d85c6;">Despeje neste cozido a Pura Polpa de Tomates que foi feita pela </span><b><i><span style="color: red; font-family: Georgia, Times New Roman, serif;">Passa Pomodoro Master</span></i></b><span style="color: #3d85c6;"> e tempere com orégano,sal e pimenta do reino , tampe e cozinhe por cerca de 1 hora e 15 minutos . Desligue o fogo e deixe repousar .</span><br />
<span style="color: #3d85c6;">Cozinhe o macarrão em bastante água fervente com sal , escorra "al dente" e misture na panela com o molho por alguns minuto , desligue o fogo e tempere com salsinha. Sirva em pratos fundos, decorado com manjericão .</span></div>
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<span style="color: #3d85c6; font-family: Georgia, Times New Roman, serif;"><b><i>Buon Appetito</i></b></span></div>
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<span style="color: #3d85c6; font-family: Georgia, Times New Roman, serif;"><b><i><br /></i></b></span></div>
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<span style="color: #3d85c6; font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>Chef Paulinho Pecora</i></b></span></div>
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Chef Paulinho Pecorahttp://www.blogger.com/profile/08125793725706967326noreply@blogger.com0São Paulo - SP, República Federativa do Brasil-23.5505199 -46.633309399999973-24.4811409 -47.924202899999976 -22.619898900000003 -45.34241589999997tag:blogger.com,1999:blog-4327720296838156210.post-11555795855563862352014-09-08T09:34:00.001-07:002014-09-08T09:35:52.630-07:00Espaguete ao Sugo<div class="separator" style="clear: both; text-align: center;">
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<h2>
<b><i><u>Espaguete ao Sugo</u></i></b></h2>
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<h3>
<b>Ingredientes</b></h3>
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<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBaQFdlY8J2Ke-6yFODFhS0Tpik3WKHvxonGt-PvGnHRpUZhI56fsgi7fe8BEwUjX2hAqrcz_iY1VRMRKaHMMxNf-oA5ghfTbuswso7uroHb8SEqeQIZM8keN3e22TGpPfzGzldP-Spac/s1600/maq.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBaQFdlY8J2Ke-6yFODFhS0Tpik3WKHvxonGt-PvGnHRpUZhI56fsgi7fe8BEwUjX2hAqrcz_iY1VRMRKaHMMxNf-oA5ghfTbuswso7uroHb8SEqeQIZM8keN3e22TGpPfzGzldP-Spac/s1600/maq.jpg" height="320" width="317" /></a>500 g de Espaguete<br />
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2 kg de tomates semi cozidos e passados na <b><i><span style="color: red; font-family: Georgia, Times New Roman, serif;">Passa Pomodoro Master</span></i></b><br />
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4 dentes de alho picado.<br />
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1 cebola grande bem picada.<br />
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50 g de de salsão (sem as folhas)<br />
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50 g di alho poró.(sem as folhas)<br />
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Salsa e cebolinha verde picados a vontade<br />
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Sal e pimenta a gosto.<br />
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30 ml de azeite extra virgem.<br />
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<h3>
<b>Modo de Preparo</b></h3>
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Em uma panela aqueça o azeite e doure o alho triturado ou picado lentamente, a cebola e os bulbos de salsão e alho poró bem picadinhos e refogue por 10 min . Acrescente a pura polpa de tomates feita na <b><i><span style="color: red; font-family: Georgia, Times New Roman, serif;">Passa Pomodoro Master</span></i></b> no processo acima e aguarde levantar fervura, corrija o sal e acrescente a pimenta do reino. </div>
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Deixe apurar em fogo brando até obter uma consistência densa e cremosa e finalize com a salsa e a cebolinha picadas e reserve.</div>
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Ferva 5 litros de água, junto com as folhas do salsão e do alho poró que você reservou e coloque sal e deixe cozinhar por meia hora, retire as ervas e escorra bem, retorne ao fogo e cozinhe o espaguete nessa água até ficar "al dente".<br />
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Junte o macarrão nesse molho e sirva com bastante Parmesão ralado!!!<br />
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">Buono Appetito<br /><br /><span style="font-size: large;">Chef Paulinho Pecora</span></span></i></b></div>
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<b style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large;"><i><br /></i></b></div>
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<b style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large;"><i>Nhoque de Batata</i></b></div>
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<span style="font-family: Verdana;"><o:p></o:p></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span>
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredientes ( 6 Pessoas )</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span>
2 kgs de Batatas in Natura<br />
1 colher de sopa cheia de manteiga<br />
2 gemas<br />
2 colheres de sopa de Parmesão ralado fino.<br />
1 pitada de sal<br />
1 fio de azeite extra virgem<br />
<a href="http://2.bp.blogspot.com/-PB5tCw7bRbA/Tx3suPTU1oI/AAAAAAAAG0k/sveOS2IHA8A/s1600/SAM_2075+x.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-PB5tCw7bRbA/Tx3suPTU1oI/AAAAAAAAG0k/sveOS2IHA8A/s320/SAM_2075+x.jpg" height="240" width="320" /></a>Farinha de trigo proporcional a Batata ...<br />
( 25% em peso de batata cozida e processada)<br />
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<h3>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></h3>
<h3>
<span style="font-family: Georgia, 'Times New Roman', serif;">Modo de Preparo </span></h3>
<span style="font-family: Georgia, 'Times New Roman', serif;"><i>( Para qualquer tipo de Gnocchi)</i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><br /></i></span>
<span style="color: #cc0000; font-family: Georgia, 'Times New Roman', serif;"><b><i><u>Dica do Chef : </u></i></b>-</span><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span></b>
<b><span style="font-family: Georgia, Times New Roman, serif;"><i>Vou ensinar um método muito especial </i></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><i>para se fazer qualquer receita que vai</i></span></b><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK36QdzIQYvYcVy9ZJNkN-iYranoWLD67XqXtp_Hlg6E9U_mqUNfOASGRd5glpc9OzOfxLPI4N_aG9fYLwhNct2F8Fn-yeynhZfgMHvvCAPurHIFmH-Xwg-ttuB2gALWrx-8AZCfOb4Eg/s1600/Espremedor+de+batatas.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK36QdzIQYvYcVy9ZJNkN-iYranoWLD67XqXtp_Hlg6E9U_mqUNfOASGRd5glpc9OzOfxLPI4N_aG9fYLwhNct2F8Fn-yeynhZfgMHvvCAPurHIFmH-Xwg-ttuB2gALWrx-8AZCfOb4Eg/s1600/Espremedor+de+batatas.jpg" height="250" width="320" /></a></i></span></div>
<b><span style="font-family: Georgia, Times New Roman, serif;"><i> batatas ou outros tubérculos:</i></span></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41TZe-Ej2d37n0cKZH10XuKqV6-vuyn0QzHIAuO3X7RAvmvANLTce_bX8CU-VF9Eu6pBSiW3N2tSl1hrQ1s7kQHRizdSANqiRVPZROK5Bc90BlgdG65f7cMRyhjWBSegXXSZf0nnrnKk/s1600/SAM_2078+x.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41TZe-Ej2d37n0cKZH10XuKqV6-vuyn0QzHIAuO3X7RAvmvANLTce_bX8CU-VF9Eu6pBSiW3N2tSl1hrQ1s7kQHRizdSANqiRVPZROK5Bc90BlgdG65f7cMRyhjWBSegXXSZf0nnrnKk/s320/SAM_2078+x.jpg" height="240" width="320" /></i></span></a><b><span style="font-family: Georgia, Times New Roman, serif;"><i>(mandioquinha ou batata baroa e batatas doces - alguns tipos </i></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><i>precisam de um pouco mais de farinha, aí é preciso usar sua sensibilidade )</i></span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSol0PX6k2bGp4MYNr98rYM1HxVN3ChyphenhyphenlmaZ1GAJIbblu_0qFKeJWG8VJDeq8LkVnj0nPKiKjfh49Xw11UeFHxqgEKnR3RDsoxAxxPf7qh7zlwG3H2albYjuqpNVQBQ80vm2OR6l8uIbk/s1600/SAM_2080+x.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSol0PX6k2bGp4MYNr98rYM1HxVN3ChyphenhyphenlmaZ1GAJIbblu_0qFKeJWG8VJDeq8LkVnj0nPKiKjfh49Xw11UeFHxqgEKnR3RDsoxAxxPf7qh7zlwG3H2albYjuqpNVQBQ80vm2OR6l8uIbk/s320/SAM_2080+x.jpg" height="240" width="320" /></a>Os tubérculos de cascas finas, devem ser SEMPRE COZIDOS COM AS CASCAS...e porque - a presença da água retira boa parte do amido e ele é essencial para a liga da massa - Quando cozinhá-los deixe sempre chegar a um ponto antes do cozimento necessário, "al dente" , retire a água fervente da panela de cocção e deixe-os quentes e escorridos dentro desta mesma panela e tampada, com a temperatura e o vapor, chegará no ponto de processamento no tempo em que se resfria ( vc não deve cessar esse aquecimento!!!). E de que forma analisamos isso - vc tira uma batata da água, com um<br />
garfo introduza perpendicularmente, se houver uma breve resistência<br />
( tipo o garfo entra mas com ligeira dificuldade, está bom), não introduza o garfo enquanto ela estiver na água de cozimento, senão a água entra no tubérculo.<br />
<i>JAMAIS E EM HIPÓTESE ALGUMA MERGULHE OS TUBÉRCULOS EM ÁGUA FRIA OU TEMPERATURA AMBIENTE !!!.</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfb8kiPYceu5TYmzVPoMBHFjDfHwIlizNzBLQyUlirOxV-tdFNsJTfJf0pmq95QwVVK3-0psw5v6X-pc8xwIzQtcTMep0ScPWXmpVPzOQWVKdoKa-Q7XD1ERoJIRveRc6m8M4nNLc_-k/s1600/Quarto+de+massa.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfb8kiPYceu5TYmzVPoMBHFjDfHwIlizNzBLQyUlirOxV-tdFNsJTfJf0pmq95QwVVK3-0psw5v6X-pc8xwIzQtcTMep0ScPWXmpVPzOQWVKdoKa-Q7XD1ERoJIRveRc6m8M4nNLc_-k/s320/Quarto+de+massa.JPG" height="320" width="256" /></a>Se preferir lave os tubérculos com a ajuda de uma esponja abrasiva ( scooth-brite ou similar) neutra e virgem, especifica para este fim...!!!!<br />
<i>No caso da mandioca, do aipim e do cará ( tubérculos de casca grossa), vc deve cozinha -los descascados devido estes tubérculos terem enzimas nocivas entre casca e a massa interna. E o ponto de cozimento total deve ser obtido nessa cocção !!!! ok! . </i><br />
<i>Lembre sempre de deixa-los submersos na água por 2 horas ( Descascados e lavados) e trocar essa água pra a cocção!!! - Como são muito ricos em amido, a perda no cozimento não influenciará na receita!</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPABYdwIBHknfNb52DrnRn2ku5YPsfmbfA9Ed78flkp7urds9wKxAb4FmJNKokwx3bGqGFkpc8WXOb0yZMlaEDVQFhzjPdDMBNsCfyk1ieQp4C4xAsZD-RmHKXbHJCxKf6r25MpIKVWks/s1600/Curso+Chocolandia+091.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPABYdwIBHknfNb52DrnRn2ku5YPsfmbfA9Ed78flkp7urds9wKxAb4FmJNKokwx3bGqGFkpc8WXOb0yZMlaEDVQFhzjPdDMBNsCfyk1ieQp4C4xAsZD-RmHKXbHJCxKf6r25MpIKVWks/s320/Curso+Chocolandia+091.jpg" height="240" width="320" /></a>- Após os tubérculos estiverem mornos, vc deverá descascá-los e processá-los em um espremedor , jamais em processadores elétricos, pois a centrifugação compromete a composição química do produto e do amido contido nele<i>. </i>Nesta massa obtida no processamento , adicione a manteiga, o azeite, o parmesão e o sal e misture até obter uma massa homogênea<i> . </i>Leve a massa à geladeira envolvida em película plastica ou PVC e deixe descansar por 2 horas. Note que a retirada da casca após o cozimento rende até 15% a mais de massa, outra coisa essa massa processada e temperada pode ser guardada em até 7 dias na geladeira e mesmo assim estará apta à receita...Experimentem!!!!<br />
- Retire a massa processada da geladeira e misture as duas gemas até obter uma massa homogênea, a partir daí vamos mistura a farinha de trigo, mas pra isso devemos seguir algumas regras:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobcW137C4npkczdOJSpfg_lZaeFNH_lGdZTSeNR1WLgSQoqYfMQDJjCTlehFvLw-KvFWE0oWxXmXGYgjcf37iuGC_5QFXnQrmBwtZq8hlEzIW_uQuyAw7z7y8coqDW7DZeEdkDTTpyrA/s1600/Curso+Chocolandia+093.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobcW137C4npkczdOJSpfg_lZaeFNH_lGdZTSeNR1WLgSQoqYfMQDJjCTlehFvLw-KvFWE0oWxXmXGYgjcf37iuGC_5QFXnQrmBwtZq8hlEzIW_uQuyAw7z7y8coqDW7DZeEdkDTTpyrA/s320/Curso+Chocolandia+093.jpg" height="240" width="320" /></a>A) Vc deve pesar a quantidade de massa, dividir por 4 o peso total e o resultado obtido é o peso necessário de farinha para obter o ponto do Gnocchi ( 100% / 4 = 25 % ) , como já disse ,cozinha é matemática !!!!<br />
B) Caso vc não tenha uma balança - faça um circulo com a massa na mesa, alisando-a com as mãos...faça uma cruz no círculo obtido, com a faca, vc terá 4 partes e retire uma parte desta massa e preencha-o com farinha de trigo ( 4/4 - 1 = 1/4 = 25%) - Conforme a figura acima!!!!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHB7xKHsVybbfa1ZWZNAV8LQYtRSyp9BxDOF7PH1Sz9L4AJjyHj-Nq3A8M_cs3OQLohhR11kteF5JL8AnVDHfEnb389Fh5NL8OC4vwbt_Qs2V_xlUYH3yQD7-K_DCh2qLL1TSFZv2D_w/s1600/SAM_1098.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHB7xKHsVybbfa1ZWZNAV8LQYtRSyp9BxDOF7PH1Sz9L4AJjyHj-Nq3A8M_cs3OQLohhR11kteF5JL8AnVDHfEnb389Fh5NL8OC4vwbt_Qs2V_xlUYH3yQD7-K_DCh2qLL1TSFZv2D_w/s320/SAM_1098.jpg" height="240" width="320" /></a>C) Misture a farinha de trigo com as 4 partes de massa de batata ( ou outro tubérculo) até obter uma massa homogênea, note que como já expliquei aqui, diversas vezes, farinhas possuem coeficientes de absorção diversos, conforme seus processos de obtenção e armazenamento, caso a massa ainda pegue um pouco na mão vc chegará ao ponto com a farinha na mesa e no corte dos nhoques, não se assuste e tenha calma, rsrs! Quanto menos farinha e mias batatas ou outro tubérculos, mais gostoso ficará seu <b><span style="font-family: Georgia, 'Times New Roman', serif;">Gnocchi!!!</span></b><br />
D) Caso vc tenha a balança, melhor, é só misturar como explico no item C.<br />
<a href="http://1.bp.blogspot.com/-2f5SDqE-jzE/Tx3wCVbJNVI/AAAAAAAAG1c/NuoNnQUp7iw/s1600/SAM_1099.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-2f5SDqE-jzE/Tx3wCVbJNVI/AAAAAAAAG1c/NuoNnQUp7iw/s320/SAM_1099.jpg" height="320" width="240" /></a>E) Faça pequenas " cobrinhas" com a massa enrolando na espessura<br />
de 1 dedo ( de 2 a 2,5 cm ) e vá cortando seus nhoques com também<br />
1 dedo de comprimento.<br />
F) Não polvilhe farinha ao enrolar a massa e fazer as cobrinhas, polvilhe apenas antes de cortar, perceberá que facilita o trabalho imensamente !<br />
G) Conforme você vai cortando, vá armazenando em um forma, container ou superfície enfarinhada, todos os nhoques de sua produção e assim estarão prontos para serem cozidos.<br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i><br /></i></b></span>
<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>Técnicas Profissionais de Cocção, </i></b></span><br />
<b style="font-family: Georgia, 'Times New Roman', serif;"><i>Procedimentos </i></b><b style="font-family: Georgia, 'Times New Roman', serif;"><i>Operacionais de Pré Cocção </i></b><b style="font-family: Georgia, 'Times New Roman', serif;"><i>e </i></b><br />
<b style="font-family: Georgia, 'Times New Roman', serif;"><i>Armazenamento (congelamento)</i></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWXaYfERePpKKZpWrynVQxbdefuNvFkCClr7G5LJ6_Xk0krNWsbVLTrUKBR7HdslQCcTIq7UtRRCHy2AtRusGk4vMzP0onuVQujtaqlzfAcYtmpvpB4E1GF8WemDmO27Jt4KIg5JR-ejI/s1600/SAM_1102.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWXaYfERePpKKZpWrynVQxbdefuNvFkCClr7G5LJ6_Xk0krNWsbVLTrUKBR7HdslQCcTIq7UtRRCHy2AtRusGk4vMzP0onuVQujtaqlzfAcYtmpvpB4E1GF8WemDmO27Jt4KIg5JR-ejI/s320/SAM_1102.jpg" height="240" width="320" /></a><b style="font-family: Georgia, 'Times New Roman', serif;"><i><br /></i></b><br />
<span style="font-family: inherit;"><b>Algumas regras básicas devem ser seguidas ao se cozinhar o Gnocchi, aqui estão elas:</b></span><br />
<span style="font-family: inherit;"><br /></span>
A) Água fervente em abundância , com sal e sem óleo ou gordura de qualquer espécie !!!!!<br />
<br />
B)<b><i><span style="font-family: Georgia, 'Times New Roman', serif;"> Gnocchi a base de batatas e outros tubérculos,</span></i></b> são delicados e já estão 60% cozidos,<br />
pois seus ingredientes já foram previamente cozidos, por isso quando vc introduzir na água fervente eles apenas precisam absorver a temperatura da água e estarão prontos pro seu molho! ( 2 a 3 minutos no máximo)<br />
<br />
C)<b><i> Gnocchis</i></b> não podem ser escorridos em escorredores , somente com escumadeiras, peneiras de nylon ou cestinhas aramadas próprias pra ele, por isso fique atento à quantidade que introduz na água fervente, pois se vc coloca muito, demora pra retirar e o ponto de cocção passa....<br />
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Depois é só fazer um delicioso molho com a Pura polpa de tomates feita na </div>
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<b><i><span style="color: red; font-family: Georgia, Times New Roman, serif;">PASSA POMODORO MASTER</span></i></b></div>
<div style="text-align: center;">
E cozinhar seu nhoque e misturar neste delicioso molho</div>
Chef Paulinho Pecorahttp://www.blogger.com/profile/08125793725706967326noreply@blogger.com0tag:blogger.com,1999:blog-4327720296838156210.post-44864567705669678912014-09-01T06:43:00.000-07:002014-09-01T06:43:12.775-07:00Pannacotta com calda de frutas vermelhas<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: medium;">RECEITA – Pannacotta com calda de frutas vermelhas</span></span></div>
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<table border="1" bordercolor="#000000" cellpadding="5" cellspacing="0" style="width: 611px;"><colgroup><col width="294"></col><col width="295"></col></colgroup><tbody>
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<span style="font-family: Verdana, sans-serif;">Ingredientes</span></h3>
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<span style="font-family: Verdana, sans-serif;"><b><i>Quantidade – 12 unidades:</i></b></span></div>
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<span style="font-family: Verdana, sans-serif;">Creme de leite fresco</span></div>
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<span style="font-family: Verdana, sans-serif;">500 ml</span></div>
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<span style="font-family: Verdana, sans-serif;">Leite fresco</span></div>
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<span style="font-family: Verdana, sans-serif;">150 ml</span></div>
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<span style="font-family: Verdana, sans-serif;">Açucar</span></div>
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<span style="font-family: Verdana, sans-serif;">150 g</span></div>
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<span style="font-family: Verdana, sans-serif;">Hortelã</span></div>
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<span style="font-family: Verdana, sans-serif;">6 folhas</span></div>
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<span style="font-family: Verdana, sans-serif;">Baunilha</span></div>
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<span style="font-family: Verdana, sans-serif;">2 vagens ou 6 gotas</span></div>
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<span style="font-family: Verdana, sans-serif;">Gelatina Incolor em Folhas</span></div>
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<span style="font-family: Verdana, sans-serif;">1 envelope 10g</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: medium;"><u>Calda de Frutas Vermelhas</u></span></span></div>
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<span style="font-family: Verdana, sans-serif;">Morango</span></div>
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<span style="font-family: Verdana, sans-serif;">100 g</span></div>
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<span style="font-family: Verdana, sans-serif;">Mirtillo ou Blue Berry</span></div>
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<span style="font-family: Verdana, sans-serif;">50g</span></div>
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<span style="font-family: Verdana, sans-serif;">Amora</span></div>
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<span style="font-family: Verdana, sans-serif;">50g</span></div>
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<span style="font-family: Verdana, sans-serif;">Açúcar Demerara</span></div>
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<span style="font-family: Verdana, sans-serif;">100 g</span></div>
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<span style="font-family: Verdana, sans-serif;">Manteiga ou Margarina (pra untar)</span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Procedimentos Operacionais</span></span></h2>
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<span style="font-family: Verdana, sans-serif;">1. Em um bowl, misture o creme de leite e o leite e dissolva o açúcar.</span></div>
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<span style="font-family: Verdana, sans-serif;">2. Coloque a gelatina (folha por folha) em água gelada e deixe de molho por 20min. Caso no seu estado não encontre em folhas, mas encontre em pó, use 2 envelopes, hidrate com 50 ml de água fria e leve ao banho maria por 20 min e dissolva-a no creme quente.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Leve ao fogo brando a mistura de leite e creme e acrescente as vagens de baunilha e as folhas de hortelã.</span></div>
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<span style="font-family: Verdana, sans-serif;">4. Quando levantar a fervura, desligue o fogo e filtre a mistura para retirar a baunilha e a hortelã. Escorra a gelatina e mistura ao creme ainda quente até dissolver. Espere esfriar a temperatura ambiente e coloque nas forminhas (alumínio) untadas com margarina, se forem de silicone não precisa untar. </span><span style="font-family: Verdana, sans-serif;">Leve a geladeira ( 6 a 8º C por no mínimo por 06 horas, mas o ideal são 12 horas), cobertas por um filme PVC, para não criar películas.</span></div>
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<span style="font-family: Verdana, sans-serif;">5. Em um recipiente de vidro, misture as frutas, previamente limpas e lavadas, ao açúcar e leve ao micro-ondas em temperatura alta por 2 minutos. Dessa forma vc conserva as frutas inteiras e macias Retire e misture bem.</span><br />
<span style="font-family: Verdana, sans-serif;"><b><i><br /></i></b></span>
<b><i><span style="font-family: Verdana, sans-serif;"><u><span style="font-size: large;">Dica do Chef </span></u>- Você pode também passá-las pela </span><span style="color: red; font-family: Georgia, Times New Roman, serif;">Passa Pomodoro Master</span><span style="font-family: Verdana, sans-serif;"> e transformar esta calda de frutas vermelhas num delicioso coullis de frutas vermelhas</span></i></b></div>
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<b><u><span style="font-family: Verdana, sans-serif;">6. </span><span style="font-family: Verdana, sans-serif;">Montagem:</span></u></b><span style="font-family: Verdana, sans-serif;"> Destaque o Flan das formas delicadamente e coloque no prato que será servido e despeje umas colheres de calda ou coullis. Você pode montá-las também em taças de vidro e servir diretamente com a calda guarnecendo. Decore com frutas ao lado.</span></div>
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">Buon Appetito</span></i></b><br />
<b><i><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></i></b><b><i><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Chef Paulinho Pecora</span></i></b><br />
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Chef Paulinho Pecorahttp://www.blogger.com/profile/08125793725706967326noreply@blogger.com0tag:blogger.com,1999:blog-4327720296838156210.post-86455673726506102282014-08-30T13:50:00.004-07:002014-08-30T13:50:54.527-07:00Homus<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 17px; line-height: 23.100000381469727px;"><br /></span></span></div>
<ul style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17px; line-height: 23.100000381469727px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: black; color: white;">400g de grão-de-bico</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: black; color: white;">3 colheres sopa de tahine</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: black; color: white;">3 dentes de alho amassados</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: black; color: white;">5 colheres sopa de suco de limão</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: black; color: white;">3 colheres sopa azeite-extra virgem</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: black; color: white;"><a href="http://oquecomerhoje.blogspot.com/2010/05/pimenta-siria-receita.html" style="text-decoration: none;" target="_blank">pimenta-síria</a><qtlend></qtlend> a gosto</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: black; color: white;">sal a gosto</span></li>
</ul>
<span style="background-color: black; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17px; line-height: 23.100000381469727px;"><span style="color: white;">"Eu sempre gostei de cozinhar e uma das primeiras pastas que aprendi foi fazer HOMUS, ADORO comer com pães, biscoitos salgados, pão de queijo, em saladas e com figo roxo.</span></span><br />
<span style="color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: black; font-size: 17px; line-height: 23.100000381469727px;">Minha mãe me ensinou a deixar de molho o grão de bico de um dia para o outro, mas aprendi uma técnica bem legal, eu lavo bem o grão de bico, depois coloco na panela de pressão e coloco água até uns três a quatro dedos acima do grão, levo para ferver com a panela destampada. </span></span><br />
<span style="color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: black; font-size: 17px; line-height: 23.100000381469727px;">Quando atingir a fervura desligo o fogo e ai eu tampo, deixando por 30 a 40 minutos fechado fora do fogo.</span></span><br />
<span style="background-color: black; color: white;"><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 17px; line-height: 23.100000381469727px;">Assim que o tempo atingir os 40 minutos, eu abro a panela e verifico a dureza do grão e completo com água e novamente deixo de água uns 4 dedos acima do grão, fecho a panela e l</span></span><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17px; line-height: 23.100000381469727px;">evo ao fogo baixo novamente deixando pegar pegar pressão dessa vez, ai deixo cozinhando por 30 minutos, retiro do fogo e verifico a dureza do grão, precisando voltar ao fogo novamente, completo de novo a panela com água e levo mais 30 minutos em pressão.</span></span><br />
<span style="background-color: black; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17px; line-height: 23.100000381469727px;"><span style="color: white;">Estando macio os grãos eu retiro da panela, e me lembro que minha mãe me fazia descascar todo o grão para fazer a pasta, neste caso a PASSA POMODORO MASTER, ira fazer este serviço (OBAAAAAA!!!!!!!!!!!!!), assim coloco o grão de bico escorrido na máquina e ai fica fácil e só virar a manivela e o PURÊ de grão de bico de um lado e a pele ou casca como você quiser chamar, sai pelo outro.</span></span><br />
<span style="background-color: black; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17px; line-height: 23.100000381469727px;"><span style="color: white;">Pegue o purê e tempere com o alho amassado, se preferir cozinhe juntamente com o grão e depois processe na PASSA POMODORO MASTER.</span></span><br />
<span style="background-color: black; color: white;"><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17px; line-height: 23.100000381469727px;">Adicione o </span><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17px; line-height: 23.100000381469727px;">suco de limão, o azeite, a pimenta síria e o sal e mexa até homogenizar. </span><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17px; line-height: 23.100000381469727px;"> </span></span><br />
<span style="background-color: black; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 17px; line-height: 23.100000381469727px;"><span style="color: white;">Depois disso é só comer.......tem um Pão Sírio ai......</span></span></div>
Chef Marcio Lopeshttp://www.blogger.com/profile/05625586494867662980noreply@blogger.com0tag:blogger.com,1999:blog-4327720296838156210.post-46445602865181131592014-08-28T07:01:00.002-07:002014-08-28T07:01:58.509-07:00Polpettone Recheado<div>
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<b><br /></b><strong><i>Esta Receita, sem dúvida é </i></strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYvR-FPv30Zd5lpW75So4EfT0-urZYXt9zNoyHrabxh95xdtl00R3rvfReVyLhpTfPc5EdJy66FPlS5AZcXRDXjvYOSJaMGTwshB_AaU_6kIOpzgceUFGX4NOCZlsU8cCTlppnrLmzsHo/s1600-h/eu16.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYvR-FPv30Zd5lpW75So4EfT0-urZYXt9zNoyHrabxh95xdtl00R3rvfReVyLhpTfPc5EdJy66FPlS5AZcXRDXjvYOSJaMGTwshB_AaU_6kIOpzgceUFGX4NOCZlsU8cCTlppnrLmzsHo/s400/eu16.jpg" id="BLOGGER_PHOTO_ID_5394732565374093138" style="display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><strong><i>muito divulgada e difundida pela mídia e tornou muitas cantinas aqui de São Paulo/SP famosas, como: Jardim di Napoli, Don Carlino, Elias (aonde trabalhei), </i></strong><br />
<strong><i>C Q Sabe!!! ( Do meu amigo, Chef Brunno Stippe)e muitas outras. Hoje quero compartilhar a minha receita de família do Polpetonne, ou como minha Nonna, dizia: Porrrpetonneeee!!!, pois fazendo isso, lembro de doces momentos da minha vida que aos domingos via minha Mamma e minhas Zias juntas na cozinha fazendo esta deliciosa receita que acompanhava um - Bello fusilli con bracciolla!!! - E sentavámos a mesa com toda a família, as vezes 20, 30 pessoas pra saborear e celebrar a mesa: a união da família, o amor e o prazer de uma boa comida.</i></strong><br />
<strong><i>Por isso espero que faça esta receita e do mesmo modo celebre a vida com sua família...</i></strong><br />
<strong><br /></strong>
<h2>
<strong><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><i>Polpetonne recheado alla Napolitana</i></span></strong></h2>
<strong><br /></strong><strong><u><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredientes</span></u></strong><br />
<strong><u><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></u></strong><span style="font-family: inherit;">1kg de carne moída, com uns 10% de gordura (Colchão duro, mole ou Acém)</span><br />
<span style="font-family: inherit;">4 ovos inteiros (sendo 2 cozidos pro recheio e 2 crus para a massa)</span><br />
<span style="font-family: inherit;">50 g de Queijo Parmesão</span><br />
<span style="font-family: inherit;">50 g de Queijo Peccorino<strong> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjPyOg5Zd28b00fITjBXBgcyINZa2Ki5z2TdrPyJvtY48iR75JZCIFQxZi8ayhypgBpbv9xcrJWPiE6FHEwFx8A8LnH47V4n2AfZ5HWuNzefOXpZaOo-Pdfnz6d56-qtCByZQ4hUEHwfc/s1600-h/Polpetonne.jpg"><strong></strong></a></strong>50 g de salame italiano fatiado</span><br />
<span style="font-family: inherit;">150 g de Presunto</span><br />
<span style="font-family: inherit;">300 g de Mussarela ralada em ralador grosso</span><br />
<span style="font-family: inherit;">4 dentes de alhos triturados</span><br />
<span style="font-family: inherit;">6 fatias de Pão italiano amanhecido triturado e umedecidos em aguá</span><br />
<span style="font-family: inherit;">Farinha de trigo o quanto bastar</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjPyOg5Zd28b00fITjBXBgcyINZa2Ki5z2TdrPyJvtY48iR75JZCIFQxZi8ayhypgBpbv9xcrJWPiE6FHEwFx8A8LnH47V4n2AfZ5HWuNzefOXpZaOo-Pdfnz6d56-qtCByZQ4hUEHwfc/s1600/Polpetonne.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjPyOg5Zd28b00fITjBXBgcyINZa2Ki5z2TdrPyJvtY48iR75JZCIFQxZi8ayhypgBpbv9xcrJWPiE6FHEwFx8A8LnH47V4n2AfZ5HWuNzefOXpZaOo-Pdfnz6d56-qtCByZQ4hUEHwfc/s1600/Polpetonne.jpg" id="BLOGGER_PHOTO_ID_5394694664347762146" style="margin-top: 0px;" /></span></a><span style="font-family: inherit;">50 g de salsa picada</span><br />
<span style="font-family: inherit;">1 colher de sopa de orégano</span><br />
<span style="font-family: inherit;">Sal e pimenta do reino a gosto</span><br />
<span style="font-family: inherit;">10 ml de azeite de oliva extra virgem</span><br />
<span style="font-family: inherit;">3 litros de molho ao sugo</span><b><i> <span style="font-family: inherit;">feitos na </span><span style="color: red; font-family: Georgia, Times New Roman, serif;">Passa Pomodoro Master</span><span style="font-family: inherit;">, receita aqui no blog...</span></i></b><br />
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<h3>
<strong><u><span style="font-family: Georgia, 'Times New Roman', serif;">Modo de Preparo</span></u></strong></h3>
<span style="font-family: inherit;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5I7aNhtvurEYzDq9ig3T4ysJr720bAFjRjtakEMpPREqgd7l2_Jw-hpSgRt5aAUeH2KCDV4YojGW4Uq-JcxK1or8yTwoEC3cASfsNysgkVIKFfHdJbQhX1WtJEwWS-J6YEBsKrsCzk8g/s1600/Polpetonne+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5I7aNhtvurEYzDq9ig3T4ysJr720bAFjRjtakEMpPREqgd7l2_Jw-hpSgRt5aAUeH2KCDV4YojGW4Uq-JcxK1or8yTwoEC3cASfsNysgkVIKFfHdJbQhX1WtJEwWS-J6YEBsKrsCzk8g/s1600/Polpetonne+2.jpg" id="BLOGGER_PHOTO_ID_5394694661291399442" style="margin-top: 0px;" /></a><span style="font-family: inherit;">- Em uma tigela grande coloque a carne e tempere com sal e pimenta do reino</span><br />
<span style="font-family: inherit;">- Coloque o pão umedecido bem escorrido o alho , a salsinha e as ervas secas e misture e amasse bem</span><br />
<span style="font-family: inherit;">- Batas os 2 ovos com o azeite os queijos ralados(pecorino e parmesão) bem finos e acrescente a essa mistura e continue amassando</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5I7aNhtvurEYzDq9ig3T4ysJr720bAFjRjtakEMpPREqgd7l2_Jw-hpSgRt5aAUeH2KCDV4YojGW4Uq-JcxK1or8yTwoEC3cASfsNysgkVIKFfHdJbQhX1WtJEwWS-J6YEBsKrsCzk8g/s1600/Polpetonne+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"></span></a><span style="font-family: inherit;">- Vá colocando a farinha de trigo até obter o ponto de massa firme e que desprenda das mãos</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6fa7tDNdE2MEBzbs9j9SsbHwof08i5QgRxk_0_ShxQfDTZIxm87b417Cf94kbwQYYxdVWsfZGBpeB1JyEhEBW8uZhj_W8sxc_BqcJy8xNi3nwN0CVkSfmNdD-sL7i9s1PyIrX5XWXrs/s1600/Polpetonne+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6fa7tDNdE2MEBzbs9j9SsbHwof08i5QgRxk_0_ShxQfDTZIxm87b417Cf94kbwQYYxdVWsfZGBpeB1JyEhEBW8uZhj_W8sxc_BqcJy8xNi3nwN0CVkSfmNdD-sL7i9s1PyIrX5XWXrs/s1600/Polpetonne+3.jpg" id="BLOGGER_PHOTO_ID_5394693841835378194" style="margin-top: 0px;" /></a><span style="font-family: inherit;">- Deixe descansar em geladeira por 1 hora, coberta com filme plástico</span><br />
<span style="font-family: inherit;">- Após isso, abra a massa em papel alumínio, conforme a foto 1 na </span><br />
<span style="font-family: inherit;">espessura de 2 cm, aproximadamente e polvilhe com um pouco de farinha bem levemente<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6fa7tDNdE2MEBzbs9j9SsbHwof08i5QgRxk_0_ShxQfDTZIxm87b417Cf94kbwQYYxdVWsfZGBpeB1JyEhEBW8uZhj_W8sxc_BqcJy8xNi3nwN0CVkSfmNdD-sL7i9s1PyIrX5XWXrs/s1600-h/Polpetonne+3.jpg"><strong></strong></a></span><br />
<span style="font-family: inherit;">- Recheie a massa, na seguinte ordem: Presunto, mussarela, salame e os ovos cozidos conforme a foto 1.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6fa7tDNdE2MEBzbs9j9SsbHwof08i5QgRxk_0_ShxQfDTZIxm87b417Cf94kbwQYYxdVWsfZGBpeB1JyEhEBW8uZhj_W8sxc_BqcJy8xNi3nwN0CVkSfmNdD-sL7i9s1PyIrX5XWXrs/s1600/Polpetonne+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"></span></a><span style="font-family: inherit;">- Feche a massa com o recheio dentro, mas não como um rocambole e sim como um grande bolinho ou kibe, a massa da carne por fora e o recheio dentro conforme a foto 2</span><br />
<span style="font-family: inherit;">- Deixe descansar em geladeira por mais uma hora.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZnyE0xyUaSHS3kaQKVMcj06bhZq3Pot53tYgX27kdDSOODCZxOU2yWFN71vl1I3tAGTkvh9csMaxuB0YunfQfG8rnMBzxVeZ3jLm70K-IVXOJHi4vrDdYw1ID4Nd4x4jhpx1JJ1ugfP0/s1600/Polpetonne+4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZnyE0xyUaSHS3kaQKVMcj06bhZq3Pot53tYgX27kdDSOODCZxOU2yWFN71vl1I3tAGTkvh9csMaxuB0YunfQfG8rnMBzxVeZ3jLm70K-IVXOJHi4vrDdYw1ID4Nd4x4jhpx1JJ1ugfP0/s1600/Polpetonne+4.jpg" id="BLOGGER_PHOTO_ID_5394693836518475586" style="margin-top: 0px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZnyE0xyUaSHS3kaQKVMcj06bhZq3Pot53tYgX27kdDSOODCZxOU2yWFN71vl1I3tAGTkvh9csMaxuB0YunfQfG8rnMBzxVeZ3jLm70K-IVXOJHi4vrDdYw1ID4Nd4x4jhpx1JJ1ugfP0/s1600/Polpetonne+4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"></span></a><span style="font-family: inherit;">- Coloque o molho ao sugo pra aquecer e quando estiver borbulhando</span><br />
<span style="font-family: inherit;">insira o polpettone, bem devagar e deixe cozinhar por umas 2 horas em </span><br />
<span style="font-family: inherit;">fogo brando até ficar firme e pronto para se fatiado ( não é necessário fritá-lo antes porém poderá ser embrulhado no papel alumínio e untado com manteiga e ir uma hora no forno antes de ser cozido no molho se preferir )</span></div>
<span style="font-family: inherit;">- Fatie o Polpettone em fatias grossa e despeje seu delicioso molho por cima e sirva com sua massa preferida e ficar Divino!</span><br />
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><strong><u>Uma dica:</u></strong> <i>Se quiser antes de cozinhar no molho, você pode selar o polpettone em gordura quente ou olho vegetal, mas como te ensinei é mais saudável.</i></span></div>
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<strong><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 21px;"><i>Polpettone recheado com Legumes</i></span></strong><br />
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<strong><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 21px;"><i>ao Molho de Gorgonzola e Ervas</i></span></strong><br />
<span style="font-family: inherit;"><br /></span>
<b><u><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredientes</span></u></b><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">- Uma massa de Polpettone conforme a receita acima<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv7MTYskIQrq-_wUN2kwzXpVtd7HcX64bwqUKTGPTh-5lPJlnU7xTdXmNVKJlQMnsiHV-ombaltoI0NjaATI-ZC59pFZ_ZOwZdaNN7YXrNYBrWzQXknWY8o4PKPJAsy5YvlKJ0lDsB4VI/s1600-h/Polpetonne+5.jpg"><strong></strong></a></span><br />
<span style="font-family: inherit;">- 200 g de ricota</span></div>
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<span style="font-family: inherit;">- 15 vagens inteiras</span><br />
<span style="font-family: inherit;">- 2 cenouras pequenas cortadas em tiras do seu tamanho</span><br />
<span style="font-family: inherit;">- 100 g de ervilhas frescas</span><br />
<span style="font-family: inherit;">- 1 ovo</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv7MTYskIQrq-_wUN2kwzXpVtd7HcX64bwqUKTGPTh-5lPJlnU7xTdXmNVKJlQMnsiHV-ombaltoI0NjaATI-ZC59pFZ_ZOwZdaNN7YXrNYBrWzQXknWY8o4PKPJAsy5YvlKJ0lDsB4VI/s1600/Polpetonne+5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv7MTYskIQrq-_wUN2kwzXpVtd7HcX64bwqUKTGPTh-5lPJlnU7xTdXmNVKJlQMnsiHV-ombaltoI0NjaATI-ZC59pFZ_ZOwZdaNN7YXrNYBrWzQXknWY8o4PKPJAsy5YvlKJ0lDsB4VI/s1600/Polpetonne+5.jpg" id="BLOGGER_PHOTO_ID_5394693823075435490" style="margin-top: 0px;" /></span></a><span style="font-family: inherit;">- 2 L de Caldo de legumes ( a receita você encontra no blog em <em>Festival de Risottos</em>, ou dissolva 4 tabletes em 2 l de aguá)</span></div>
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<span style="font-family: inherit;">- ½ Litro de creme de Leite fresco</span></div>
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<span style="font-family: inherit;">- 100 g de Gorgonzola</span></div>
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<span style="font-family: inherit;">- 2 colheres de manteiga sem sal</span></div>
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<span style="font-family: inherit;">- 50 g de Parmesão ralado fino</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL2xVqASO0iTF1D3F7N9QWTPc1xtDuedMSF4PtMcHEXBeMU7mwSnCMA1nxmgKJOFVyPc5Xhgtcb3_cUtTP-yWFfWCB7m7rEZQdUkeTVIYeeGcDpCKhAHjA1apkh1JOatnPotLUnH8Buio/s1600-h/Polpetonne6.jpg"><span style="font-family: inherit;"><strong></strong></span></a></div>
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<span style="font-family: inherit;">- 1 pitada de noz moscada</span><br />
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<span style="font-family: inherit;">- 100 g de Finne Herbes ( salsa, cebolinha, cerefólio e estragão frescos e picados)</span></div>
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<span style="font-family: inherit;">- Sal e pimenta do reino a gosto</span></div>
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<span style="font-family: inherit;"><br /></span>
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<strong><u><span style="font-family: Georgia, 'Times New Roman', serif;">Modo de Preparo</span></u></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL2xVqASO0iTF1D3F7N9QWTPc1xtDuedMSF4PtMcHEXBeMU7mwSnCMA1nxmgKJOFVyPc5Xhgtcb3_cUtTP-yWFfWCB7m7rEZQdUkeTVIYeeGcDpCKhAHjA1apkh1JOatnPotLUnH8Buio/s1600/Polpetonne6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL2xVqASO0iTF1D3F7N9QWTPc1xtDuedMSF4PtMcHEXBeMU7mwSnCMA1nxmgKJOFVyPc5Xhgtcb3_cUtTP-yWFfWCB7m7rEZQdUkeTVIYeeGcDpCKhAHjA1apkh1JOatnPotLUnH8Buio/s1600/Polpetonne6.jpg" id="BLOGGER_PHOTO_ID_5394693814031679442" style="margin-top: 0px;" /></span></a><span style="font-family: inherit;">- Amasse a ricota, tempere com sal e pimenta e acrescente o ovo e as ervilhas, misture bem, até obter um patê</span></div>
<span style="font-family: inherit;">- Conforme a receita acima, abra a massa e despeje e abra o patê sobre a massa.</span><br />
<span style="font-family: inherit;">- Coloque as vagens e as cenouras e feche a massa como ensinei na receita acima</span><br />
<span style="font-family: inherit;">- Aqueça o Caldo de Legumes e coloque o polpettone pra cozinhar por duas horas nesse caldo em fogo brando por 2 horas e nesse meio tempo, faremos o molho de gorgonzola.</span><br />
<a href="http://2.bp.blogspot.com/_h_wBDbDNgxc/St3NcM7mOhI/AAAAAAAAAeg/6f_ed0yypc0/s1600/Polpetonne+7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img alt="" border="0" src="http://2.bp.blogspot.com/_h_wBDbDNgxc/St3NcM7mOhI/AAAAAAAAAeg/6f_ed0yypc0/s1600/Polpetonne+7.jpg" id="BLOGGER_PHOTO_ID_5394693813050948114" style="margin-top: 0px;" /></span></a><span style="font-family: inherit;"><br /></span><br />
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<a href="http://2.bp.blogspot.com/_h_wBDbDNgxc/St3NcM7mOhI/AAAAAAAAAeg/6f_ed0yypc0/s1600-h/Polpetonne+7.jpg"><span style="font-family: inherit;"><strong></strong></span></a></div>
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<a href="http://2.bp.blogspot.com/_h_wBDbDNgxc/St3NcM7mOhI/AAAAAAAAAeg/6f_ed0yypc0/s1600-h/Polpetonne+7.jpg"><span style="font-family: inherit;"><strong></strong></span></a></div>
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<strong><span style="font-family: Georgia, 'Times New Roman', serif;"><i>Molho de Gorgonzola e ervas</i></span></strong></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">- Em uma panela aqueça a manteiga com um fio de azeite e polvilhe a noz moscada e a porção de Finne herbes e deixe as ervas refogarem</span><br />
<span style="font-family: inherit;">- Coloque o gorgonzola e deixe derreter levemente e acrescente o creme de leite e deixe cozinhar.</span><br />
<span style="font-family: inherit;">- Acrescente uma Concha do caldo de legumes aonde cozinhou o Polpettone, o parmesão ralado neste molho e deixe cozinhar até apurar e chegar em uma consistência mais grossa</span><br />
<span style="font-family: inherit;">-<strong> </strong>Se achar necessário corrija o sal. Corte o polpettone em fatias grossas e despeje este delicioso molho</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Sirva com Arroz Branco ou com um Risoto Cremoso </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Buono Apettito!!!</span><br />
<span style="font-family: inherit;"><br /></span>
<em><strong><span style="font-family: inherit; font-size: large;">Chef Paulinho Pecora</span></strong></em>Chef Paulinho Pecorahttp://www.blogger.com/profile/08125793725706967326noreply@blogger.com0tag:blogger.com,1999:blog-4327720296838156210.post-31144669301033439862014-08-27T07:15:00.003-07:002014-08-27T07:17:10.802-07:00Furadinho ao sugo com vagem fina<br />
<h2 style="text-align: center;">
<i>Furadinho ao sugo com vagem fina</i></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtClnYg8iNTVck-rZj2xNuhVQCnehBMqFLkOwJ3WtTMmzuLN7zbOVjgxmuHnk1mJv-MkZvHSLbqGjhZUdp1KwVZ-bcctXKwtjIcnQF4mzcmFAgv7emuLVpOkOH5S3lbrmuysW4YwTIDm4/s1600/Bucat+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtClnYg8iNTVck-rZj2xNuhVQCnehBMqFLkOwJ3WtTMmzuLN7zbOVjgxmuHnk1mJv-MkZvHSLbqGjhZUdp1KwVZ-bcctXKwtjIcnQF4mzcmFAgv7emuLVpOkOH5S3lbrmuysW4YwTIDm4/s320/Bucat+4.jpg" width="640" /></a></div>
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<h3>
Ingredientes para 6 pessoas:</h3>
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500 g de furadinho<br />
400 g de vagem fina (macarrão)</div>
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2 dentes de alho picados</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPAxWhjSAA56y7W7xmLFz02n-M3pnDPuXakEHpFj5kSkPaC-z_D7t-o0z3rzp6sal84hV8TIovDVKB6ds3VYQeDcrzxoMe7PTBPjo1lrbXs5ooH6lVW0_MaA-sEHf1oLI8anxSrMaziJE/s1600/maq.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPAxWhjSAA56y7W7xmLFz02n-M3pnDPuXakEHpFj5kSkPaC-z_D7t-o0z3rzp6sal84hV8TIovDVKB6ds3VYQeDcrzxoMe7PTBPjo1lrbXs5ooH6lVW0_MaA-sEHf1oLI8anxSrMaziJE/s1600/maq.jpg" height="320" width="317" /></a></div>
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1 colher de sopa de orégano<br />
1 kg de tomates passados pela <b><i><span style="color: red; font-family: Georgia, Times New Roman, serif;">Passa Pomodoro Master </span></i></b></div>
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50 g de Parmesão ralado<br />
50 ml de Azeite extra virgem<br />
Manjericão a vontade<br />
Sal e pimenta do reino a vontade<br />
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<h3>
Modo de Preparo</h3>
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Cozinhe as vagens na água com sal até que fiquem ao dente e reserve o caldo de cozimento.<br />
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Numa frigideira aqueça o azeite refogue o alho e as vagens cortadas ao meio por uns minutos, junte a pura polpa de tomates da <b><i><span style="color: red; font-family: Georgia, Times New Roman, serif;">Passa Pomodoro Master</span></i></b>, o orégano e corrija o sal e a pimenta do reino e deixe cozinhar por uns 15 minutos.<br />
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Desligue o fogo e coloque a manjericão em folhas e misture.<br />
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Cozinhe o furadinho em abundante água com o caldo reservado do cozimento, escorra "al dente" e despeje sobre o molho, polvilhe o parmesão, Mexa bem e sirva!<br />
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<a href="http://3.bp.blogspot.com/-93O-6CQX3ls/TzaDzr8rRyI/AAAAAAAAG-g/lS6cCPxmirw/s1600/spaghetti+con+Bracciola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-93O-6CQX3ls/TzaDzr8rRyI/AAAAAAAAG-g/lS6cCPxmirw/s400/spaghetti+con+Bracciola.jpg" height="480" width="640" /></a></div>
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Hoje meus queridos seguidores e amigos do <b><i><span style="color: red; font-family: Georgia, Times New Roman, serif;">Blog Puro Tomate !!!</span></i></b><span style="font-family: Georgia, 'Times New Roman', serif; font-style: italic; font-weight: bold;">, </span><span style="font-family: inherit;">f</span>inalmente vou postar a receita de <b><i><span style="font-family: Georgia, 'Times New Roman', serif;">Bracciola</span></i></b> e pra acompanhar um Delicioso <b><i>Spaghetti!!!!</i></b><br />
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A bracciola têm uma história controversa e em qualquer lugar da Itália ela é feita, desde de carne bovina suína, ovina e caprina, aves e até peixes, o nome é derivado da expressão <i>"Picollo Braccio" , "Braciolino"</i> então a tradução maIs próxima seria, <i>"bracinhos" ou "pequenos braços"</i>. A técnica de enrolar pedaços de Carnes e recheá-los vêm desde a Magna Grécia ( Na Grécia se faz uma receita bem parecida com carne de porco e recheada com pimentões e se chama <b><i><span style="font-family: Georgia, 'Times New Roman', serif;">Fyllios </span></i></b>) e do povo etrusco que dominaram a Península Itálica, pois era um modo de aproveitar as aparas de carnes e as carnes não tão nobres e macias. Na Roma Antiga está técnica se tornou comum entre os <i>plebeus</i> pois eles só tinham acesso às carnes que os<i> patriotas e nobres </i>, não usavam . Daí nasceram a Porchetta, o Matambre e muitos outros pratos....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRmeOL6QNcq7PoTzQANOYxJhCSUv9KHb5Q7r0BV7hgeVgUCXOvCHD6w8D8Go5JGS8Dg0g68mgrK2lyxBBAY1BO8DCGu6rSrbYMXG9oH_EilOaPvgn5VM_vx5ucBkByMo6wnAOEAdaAgQ/s1600/Campan%C3%A1rio+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRmeOL6QNcq7PoTzQANOYxJhCSUv9KHb5Q7r0BV7hgeVgUCXOvCHD6w8D8Go5JGS8Dg0g68mgrK2lyxBBAY1BO8DCGu6rSrbYMXG9oH_EilOaPvgn5VM_vx5ucBkByMo6wnAOEAdaAgQ/s320/Campan%C3%A1rio+2.jpg" height="400" width="300" /></a></div>
Na Idade Média e a Itália se tornando um imenso Feudo, o povo mais pobre também sofria com a escassez de comida e de qualidade dos alimentos, por que como colonos, eles produziam a carne , mas as melhors partes deveriam ser sempre dos "Senhores das Terras" e a eles restavam as carnes duras para serem manipuladas e cozidas e assim nasceram técnicas para o amaciamento da carne, o qual a <i>"bracciola"</i> é uma delas. Aliás eu sempre digo que os pratos mais saborosos da humanidade nasceram das necessidades e da propriedade do ser humano de se superar nos piores momentos...As guerras e a fome, contribuíram muito para isso na História Mundial da Gastronomia. A receita que posto aqui é a mais comum delas e eu pessoalmente gosto mais do Colchão duro pois aquela gordura externa dele ao enrolar a carne deixa as bracciolas mais macias e suculentas, além de dar um sabor incrível.<br />
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<b><u><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredientes para as Bracciolas</span></u></b><br />
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1 kg de Colchão duro em bifes finos ( 10 bifes por kg)<br />
4 cenouras cortadas em finos bastonetes<br />
100 g de Parmesão ou Grana ralados<br />
100 g de alho bem picados<br />
100 g de Salsa e cebolinha picados<br />
100 g de azeitonas verdes descaroçadas e fatiadas<br />
250 g de Bacon defumado em fatias<br />
Sal e Pimenta do reino a gosto<br />
Palitos de dente ou barbante culinário<br />
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<b><u><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredientes para o Molho al Sugo</span></u></b><br />
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2 kgs de tomates passados na <b><i><span style="color: red; font-family: Georgia, Times New Roman, serif;">Passa Pomodoro Master</span></i></b> litros de base de tomates<br />
<span style="font-family: inherit;">1 cebola grande bem picada</span><br />
<span style="font-family: inherit;">4 dentes de alho bem picados</span><br />
<span style="font-family: inherit;">30 ml de azeite</span><br />
<span style="font-family: inherit;">2 raminhos de manjericão</span><br />
<span style="font-family: inherit;">1 raminho de alecrim</span><br />
<span style="font-family: inherit;">Sal e Pimenta a gosto.</span><br />
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<b><u><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Modo de Preparo</span></u></b></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://2.bp.blogspot.com/-XDTMjHnK17U/TzZ1P-vKfFI/AAAAAAAAG7w/D0MC8InWDMo/s1600/SAM_1816.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-XDTMjHnK17U/TzZ1P-vKfFI/AAAAAAAAG7w/D0MC8InWDMo/s400/SAM_1816.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-size: small;"><b>Bata os bifes com a ajuda de um plástico culinário e martelo<br />tempere com sal e pimenta e estique bem. </b></span></td></tr>
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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><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqxL-lVl5C7dS7DNfMir4boMXOSqpKk9UvDN0mIjBpIH7uhUoz4tNnvqzd5J7TeZjgmRLJiNUqcV7U2lxcFgYcKU5Ds67mePpZz9SEJwnL9YHbB67n0Cd8XPraRw2Xk9fSq44btBZUwqM/s1600/SAM_1820.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqxL-lVl5C7dS7DNfMir4boMXOSqpKk9UvDN0mIjBpIH7uhUoz4tNnvqzd5J7TeZjgmRLJiNUqcV7U2lxcFgYcKU5Ds67mePpZz9SEJwnL9YHbB67n0Cd8XPraRw2Xk9fSq44btBZUwqM/s400/SAM_1820.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-size: small;"><b>Distribua os ingredientes do recheio nesta posição acima</b></span><br />
<span style="font-size: small;"><b>assim ao enrolar eles ficarão distribuídos uniformemente</b></span></td></tr>
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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><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX2QU7IFhvCKPma-Hr559cKZXGq983o3fUufGctM_06xNJItqFnfRAGemwGYtHhXYk3iPOoUYt6d15T2DZTzkz10lg1mxTVmdK8gmlc_RdH1EEYYBq29tOeTKtUPHdoz55ZrlIvcpT6TI/s1600/SAM_1822.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX2QU7IFhvCKPma-Hr559cKZXGq983o3fUufGctM_06xNJItqFnfRAGemwGYtHhXYk3iPOoUYt6d15T2DZTzkz10lg1mxTVmdK8gmlc_RdH1EEYYBq29tOeTKtUPHdoz55ZrlIvcpT6TI/s400/SAM_1822.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><b><span style="font-size: small;">Enrole as bracciolas sempre pelo lado de menor tamanho e<br />com muito cuidado, para o recheio não escape pelas laterais</span></b></td></tr>
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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><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIcxld5SlWa6wx1yNYTMjaBQTlHH5S9yGmzx2mfLROjbLL3MJbiMftAVyMPTdzI9MGQBgfsr1MQg40NkZAQn0Ozne-HzS550Ehlo4FncgXsdhuSD8u4rWfqo_gJQ3XsV-DLhBIYeC8imM/s1600/SAM_1824.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIcxld5SlWa6wx1yNYTMjaBQTlHH5S9yGmzx2mfLROjbLL3MJbiMftAVyMPTdzI9MGQBgfsr1MQg40NkZAQn0Ozne-HzS550Ehlo4FncgXsdhuSD8u4rWfqo_gJQ3XsV-DLhBIYeC8imM/s400/SAM_1824.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><b><span style="font-size: small;">Sempre pressionando levemente ao enrolar, para que<br />fiquem com seu tamanho uniforme</span></b></td></tr>
</tbody></table>
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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><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqtlrVaLNeDHtbXdX5_yeZAcM9Xuz_30iGbkM02O4Ft32TI-iwifAKCfM3xCHA9fYtmb-wZDkLw-LKPeHNN2lSNZwLW4kGBmvoiHsji8QQRjRQxqFY2tfrGkm4Baayyue5Od-DD_bJIvw/s1600/SAM_1826.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqtlrVaLNeDHtbXdX5_yeZAcM9Xuz_30iGbkM02O4Ft32TI-iwifAKCfM3xCHA9fYtmb-wZDkLw-LKPeHNN2lSNZwLW4kGBmvoiHsji8QQRjRQxqFY2tfrGkm4Baayyue5Od-DD_bJIvw/s400/SAM_1826.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><b><span style="font-size: small;">Para vedar as bracciolas pressione com os dedos o local de<br />vedação e introduza os palitos da seguinte forma....</span></b></td></tr>
</tbody></table>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP3DKReaklucL6w5vpHuvdv791zsY9HUBA-yV33lqx2LMRAutRkMDW-qNPPbWYXEhn9DEqA1mDNIdUgV6Wnu2J9W_0HFZ-bPek_cspep0r9xaCSfE9XBPB0Rca4-HImBrw4m-0Ypl8yhA/s1600/SAM_1827.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP3DKReaklucL6w5vpHuvdv791zsY9HUBA-yV33lqx2LMRAutRkMDW-qNPPbWYXEhn9DEqA1mDNIdUgV6Wnu2J9W_0HFZ-bPek_cspep0r9xaCSfE9XBPB0Rca4-HImBrw4m-0Ypl8yhA/s400/SAM_1827.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><b><span style="font-size: small;">...perceba que os palitos são enfiados de um modo que as duas<br />pontas fiquem do lado externo , assim vc não corre o risco de<br />acidentes ao saboreá-las.....</span></b></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ58K2zNBx63z1dT-PdzwULJSuYr4WJv2H6PMnS_DFLf24xsGADetKBTjzTTaBjmptrmP2cjr8jUkQGa0iHL9xy6jsTB2S0A7fIK9my6Dxlit6kyU1nXNnlRpjWc5gnfc5Nkl9atZrs5Q/s1600/SAM_1828.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ58K2zNBx63z1dT-PdzwULJSuYr4WJv2H6PMnS_DFLf24xsGADetKBTjzTTaBjmptrmP2cjr8jUkQGa0iHL9xy6jsTB2S0A7fIK9my6Dxlit6kyU1nXNnlRpjWc5gnfc5Nkl9atZrs5Q/s400/SAM_1828.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><b><span style="font-size: small;">Introduza os palitos um a um em toda a faixa de vedação<br />das bracciolas para que ao serem seladas, não estourem.</span></b></td></tr>
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<tr><td class="tr-caption" style="font-size: 13px;"><b><span style="font-size: small;">Prontas!! agora passamos a 2º fase da receita...</span></b></td></tr>
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<tr><td><a href="http://2.bp.blogspot.com/-9l8OOsCJO0I/TzZ1f_x3AdI/AAAAAAAAG8w/MoA-OQJGxso/s1600/SAM_1832.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-9l8OOsCJO0I/TzZ1f_x3AdI/AAAAAAAAG8w/MoA-OQJGxso/s400/SAM_1832.jpg" height="480" width="640" /></a></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaPwQ2A_TeY7qIJTHmNJT_4Qs2bhQ0dIVb_CF5TuppGnjs7hGSRBbGlXQAsIklwtm4t36z1R3tWrqYYhmikmS2zWrwTisdyZ-DG8OpJn-X3b0PCLRHtPjTzG7WicJDY9dt8oa_Gt0UWdk/s1600/SAM_1834.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaPwQ2A_TeY7qIJTHmNJT_4Qs2bhQ0dIVb_CF5TuppGnjs7hGSRBbGlXQAsIklwtm4t36z1R3tWrqYYhmikmS2zWrwTisdyZ-DG8OpJn-X3b0PCLRHtPjTzG7WicJDY9dt8oa_Gt0UWdk/s400/SAM_1834.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><b><span style="font-size: small;">Veja que os tomates bem maduros são levemente cozidos e com algumas especiarias pra agregar sabor.</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguuoQ0lxKwPk2elPa7wih2MpqYGfxN6hxBDoHvnMThch7U1SXOzRe5gbt0NIhri-fOrtQP_WPiFdG2EQdVjtpQNi6qwaqBAXgZohn_fQ5pg_rjE5hwb5Px5hSF0hVEoQqvaLwM7rfKn8E/s1600/DSC_7786+(800x531).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguuoQ0lxKwPk2elPa7wih2MpqYGfxN6hxBDoHvnMThch7U1SXOzRe5gbt0NIhri-fOrtQP_WPiFdG2EQdVjtpQNi6qwaqBAXgZohn_fQ5pg_rjE5hwb5Px5hSF0hVEoQqvaLwM7rfKn8E/s1600/DSC_7786+(800x531).jpg" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Agora é só passa-los pela<i><span style="color: red; font-family: Georgia, Times New Roman, serif;"> Passa Pomodoro Master </span></i>e obter aquela maravilhosa <br />Polpa de Tomates para seu "Al Sugo"</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_b4RVL7mm0OwyslbULVcnYJlBxYjON6jXx_9aipb37B7tX-L4Fm3-osAh-SdxG7N8-vcOO8qrTITwjjY82r_hINfyD7yvo5wpy5GMJvysK7851Qgql5Ij-USvOoNA2prLkj_atYGwFJ8/s1600/DSC_7812+(800x531).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_b4RVL7mm0OwyslbULVcnYJlBxYjON6jXx_9aipb37B7tX-L4Fm3-osAh-SdxG7N8-vcOO8qrTITwjjY82r_hINfyD7yvo5wpy5GMJvysK7851Qgql5Ij-USvOoNA2prLkj_atYGwFJ8/s1600/DSC_7812+(800x531).jpg" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i><span style="color: red; font-family: Georgia, Times New Roman, serif; font-size: small;">Com a <u>Passa Pomodoro Master</u> é assim....Polpa pura de uma lado <br />e casca e sementes do outro....</span></i></b></td></tr>
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<tr><td><a href="http://3.bp.blogspot.com/-95pZ6Iujv58/TzZ1lon3yEI/AAAAAAAAG9I/Z3aRPaFAWyk/s1600/SAM_1845.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-95pZ6Iujv58/TzZ1lon3yEI/AAAAAAAAG9I/Z3aRPaFAWyk/s400/SAM_1845.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><b><span style="font-size: small;">Leve o Azeite pra aquecer em um caçarola e sele as bracciolas<br />por igual até dourarem</span></b></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHLOZPK2r5uO-wH-a3H1WSr-65xJI0-NUzbuopTCCmzJeEQvvzvk7xQ6yUjAT2mb1F1nkufwPfDu9ROzc226t-WS4Zz26e5hxYQlL2aVbfpqepk48lNHBzIL0R3sOw9NAOqcOAoj693iE/s1600/SAM_1847.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHLOZPK2r5uO-wH-a3H1WSr-65xJI0-NUzbuopTCCmzJeEQvvzvk7xQ6yUjAT2mb1F1nkufwPfDu9ROzc226t-WS4Zz26e5hxYQlL2aVbfpqepk48lNHBzIL0R3sOw9NAOqcOAoj693iE/s400/SAM_1847.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><b><span style="font-size: small;">Acrescente o alho e a cebola picados e deixe refogar<br />Até dourarem levemente e depois acrescente a Pura Polpa de Tomates da...</span></b><br />
<b><span style="font-size: small;"><span style="color: red; font-family: Georgia, Times New Roman, serif;"><i>Passa Pomodoro Master</i></span>.</span></b></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBhokCcpCACNQJVHvffOA_afHyHLuLY60A-QUz6aU3L65yGehm-Lx481e3xo3ayOLKdRyjrVRoSe0C1HLm8MVoxUry5xECZQmr9KdH4YjBeseJb_5V8tawjMT6opu6uwhdmBWix9pYdRw/s1600/SAM_1863.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBhokCcpCACNQJVHvffOA_afHyHLuLY60A-QUz6aU3L65yGehm-Lx481e3xo3ayOLKdRyjrVRoSe0C1HLm8MVoxUry5xECZQmr9KdH4YjBeseJb_5V8tawjMT6opu6uwhdmBWix9pYdRw/s400/SAM_1863.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><b><span style="font-size: small;">Deixe o Sugo cozinhar por uma hora e meia tampado<br />e fogo bem baixo, depois semi-tampado, por 30 a 40 minutos para<br />que reduza a um ponto mais espesso. Introduza os ramos de<br />manjericão e alecrim pra agregar sabores.</span></b></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7heqtmwW2bGOIuwrzBy3EZNI8P2RGymJYa8TtzR65R0K0GUPDsK0NJQ2kaH7aT6bCjL7eTr983VPzMhwAzR3KIfcsGPl2j7LbC5EoPCKlpQTpCyEFLQiMj1DPgHgePpCiosDuFR6o0o/s1600/SAM_1908.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7heqtmwW2bGOIuwrzBy3EZNI8P2RGymJYa8TtzR65R0K0GUPDsK0NJQ2kaH7aT6bCjL7eTr983VPzMhwAzR3KIfcsGPl2j7LbC5EoPCKlpQTpCyEFLQiMj1DPgHgePpCiosDuFR6o0o/s400/SAM_1908.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><b><span style="font-size: small;">Depois de 2 Horas e uns 20 a 30 minutos , o molho chegará</span><br /><span style="font-size: small;">ao ponto desejado e muito saboroso graças a <i><span style="color: red; font-family: Georgia, Times New Roman, serif;">Passa Pomodoro Master</span></i> . </span></b><br />
<b><span style="font-size: small;"><br /></span></b>
<b><span style="font-size: small;">Cozinhe sua massa preferida, de preferência !!!</span><br /><span style="font-size: small;">Massas longas que combinam mais com as Bracciolas em água abundante </span><br /><span style="font-size: small;">e sal e escorra sempre ao dente. Sirva com as Bracciolas ao lado ou </span><br /><span style="font-size: small;">por cima e com uma generosa porção deste delicioso Sugo !!!</span><br /><br /><i><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: small;">Buono Appetito a Tutti !!!</span><br /><br /><span style="font-size: large;">Chef Paulinho Pecora</span></span></i></b></td></tr>
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Chef Paulinho Pecorahttp://www.blogger.com/profile/08125793725706967326noreply@blogger.com0tag:blogger.com,1999:blog-4327720296838156210.post-48817786303418371012014-08-23T07:41:00.000-07:002014-08-23T07:41:47.366-07:00TORTA MOUSSE DE GOIABA<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUT2Y0mcSpW2cbPWhsKwQ0boNaN3WNZ-S6ShqzJE6nCGSHUBit-RmFHQH-00IVOV6vUXp3lyCxAljkHQqFwHbLI0T633YED3PfQR4iFluz6X3QAWENo-6yPfE1WN0KagxcWZQ5BfvFaro/s1600/DSC_0347xxxxxxxxxxxxxxxxxxxxxxxxxxxxxx.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUT2Y0mcSpW2cbPWhsKwQ0boNaN3WNZ-S6ShqzJE6nCGSHUBit-RmFHQH-00IVOV6vUXp3lyCxAljkHQqFwHbLI0T633YED3PfQR4iFluz6X3QAWENo-6yPfE1WN0KagxcWZQ5BfvFaro/s1600/DSC_0347xxxxxxxxxxxxxxxxxxxxxxxxxxxxxx.jpg" height="265" width="400" /></a></div>
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<span style="background-color: transparent;">INGREDIENTES</span></h4>
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400 gr ou 1 1/3 xícara de chá de Leite Condensado.<br />300gr ou 1 xícara de chá de creme de leite.<br />200gr ou 2/3 xícara de chá de cream cheese.<br />12gr ou 1 colher de sopa de gelatina sem sabor.<br />200gr ou 2 goiabas médias.<br />1 fatia de 20 cm de diâmetro por 1 cm de espessura de pão de ló sabor chocolate ou de sua preferência.<br />geleia de brilho a gosto.</div>
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<span style="background-color: transparent; color: #e31315; text-transform: uppercase;">MODO DE PREPARO</span></div>
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<span style="background-color: transparent; text-align: justify;">Coloque a fatia de pão de ló em uma forma redonda de fundo falso de 22cm de diâmetro, pressione bem a massa com auxílio de uma colher para obter uma base lisa, unte as laterais da forma com geleia de brilho e reserve.</span></div>
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<span style="background-color: transparent;">Corte as goiabas maduras em quatro partes e passe pela PASSA POMODORO MASTER, ela vai separar as sementes da polpa. Retire a polpa e reserve.</span></div>
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<span style="background-color: transparent;">Bata o Leite Condensado com o cream cheese rapidamente, junte o creme de leite e a polpa de goiaba e deixe bater novamente para obter um creme liso e homogêneo.</span></div>
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<span style="background-color: transparent;">Adicione a gelatina já hidrata e aquecida a mistura e bata novamente até homogenizar o creme, coloque-o sobre a base preparada e leve para geladeira até endurecer.</span></div>
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<span style="background-color: transparent;">Desenforme a torta e cubra com a geleia de brilho e decore a gosto.</span></div>
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Chef Marcio Lopeshttp://www.blogger.com/profile/05625586494867662980noreply@blogger.com0tag:blogger.com,1999:blog-4327720296838156210.post-5422334258375783812014-08-22T06:10:00.001-07:002014-08-22T06:10:34.804-07:00Rondelli de massa com espinafre<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMi7h13r9VfC5pZoP_6V9vPNSHopH5D2kcEwUmM4hIaq52ZI0hEHuJBs8G3c0EUhHcr3dKaAh9KEtIdabC3MZsgAaOivPtWJ2nDIJZI-dyAGbPLWxIqJpyVgb5fd34gxQoTuw-owOf6rg/s1600/Clipboard01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMi7h13r9VfC5pZoP_6V9vPNSHopH5D2kcEwUmM4hIaq52ZI0hEHuJBs8G3c0EUhHcr3dKaAh9KEtIdabC3MZsgAaOivPtWJ2nDIJZI-dyAGbPLWxIqJpyVgb5fd34gxQoTuw-owOf6rg/s1600/Clipboard01.jpg" height="382" width="640" /></a></div>
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Apesar de parecer um nome Italiano, o Termo ou a palavra -<b><i> Rondelli </i></b>- Como prato é inexistente no território italiano ou aonde qualquer lugar que eu tenha ido, na verdade <b>Rondelli</b> na Itália é um sobrenome, ou um nome de uma família. O termo em italiano para o rocambole de massa chama-se <b>Rotoli</b> ou <b>Rotolini</b> e aonde achamos receitas bem parecidas como nosso <b>Rondelli, </b>que acredito fielmente ter sido criado no Brasil, mais precisamente nas Cantinas de São Paulo e umas das primeiras que vi usar este prato que surgiu no final dos anos 80, foi a Cantina Matterello na Vila Madalena e que já não existe mais e depois disso, acredito eu, pois não possuo dados oficiais e nem históricos, se alastraram por muitos outros estabelecimentos do gênero em São Paulo/SP</div>
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Para começarmos esta receita por favor acesse o link abaixo para que possam aprender a fazer o tipo de massa que desejar, colorida e etc...e assim você pode escolher o tipo que quer...</div>
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<b><i><span style="color: #6aa84f; font-size: large;"><a href="http://magodaspanelas.blogspot.com.br/2012/04/pastas-coloridas-e-saborizadas.html" target="_blank">Pastas Básica, Coloridas e Estampadas</a></span></i></b></div>
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Pronto escolheu sua massa ??? agora você deve abrir e cortar uma massa aproximadamente de 20 X 30 cm para começarmos nossa receita e partir para os próximos passos.</div>
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Agora no próximo passo poderá escolher seu recheio preferido e rechear seu <b><i>Rondelli</i></b> como ensino nas fotos da receita, passo a passo.</div>
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<h2 style="text-align: center;">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 20pt;"><u>Recheios a base de Ricota</u></span></h2>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 16pt;"><b>Ingredientes</b><o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 12pt;">Quantidade – 1kg a 1,2 kg:<o:p></o:p></span></div>
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<u><span style="font-family: "Century Gothic","sans-serif"; font-size: 14pt;"><b><i>Base de Recheio de Ricota</i></b><o:p></o:p></span></u></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Ricota Fresca Bovina<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">1 kg<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">gemas<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">2 un<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Azeite extra virgem<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">30 ml<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Sal e pimenta branca<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">25 g de sal e 10 g de pimenta<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Salsa, cebolinha e manjericão.<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">150 g<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Creme de leite fresco<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">100g</span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Noz Moscada </span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;"> opcional</span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 12pt;"><b><u><i><br /></i></u></b></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 12pt;"><b><u><i>Ricota com nozes e passas</i></u></b><o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 12pt;"><br /></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 12pt;">¼ porção<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Base para recheio de ricota<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">200g<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Nozes Picadas<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">100 g<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Passas Escuras<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">50 g<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Noz moscada<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">15g<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 12pt;"><br /></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 12pt;"><b><i><u>Ricota com espinafre e amêndoas</u></i></b><o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 12pt;"><br /></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 12pt;">¼ porção<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Base para recheio de ricota<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">200g<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Azeite<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">30 ml<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Espinafre só folhas salteado com manteiga e cebola<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">80g<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Cebola a brunoise<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">50 g<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 12pt;"><br /></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 12pt;"><b><i><u>Recheio de ricota alla Siciliana</u></i></b><o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 12pt;"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 12pt;">¼ porção<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Base para recheio de ricota<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">200g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Azeite<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">30 ml<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Mix de ervas (salsão, alho poró e ervadoce de cabeça picados)<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">150g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Zests de Limão siciliano (casca ralada) e Ricota defumada Ralada<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">20 g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;"><b><i><u>Recheio de ricota alla Caprese</u></i></b></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 12pt;"> </span><span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">¼ porção</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Base para recheio de ricota<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">200g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Queijo parmesão<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">50g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Azeite<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">30 ml<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Mussarela de búfala Moída<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">150 g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Tomate seco bem picadinho<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">30 g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Manjericão fresco<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">20 g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 12pt;"><b><u>Recheio de Ricota alla Calabrese</u></b><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 12pt;">¼ porção<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Base para recheio de ricota<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">200g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Queijo parmesão<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">50g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Azeite<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">30 g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Linguiça calabresa moída e salteada<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">50 g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Alho poró<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">30g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 12pt;"><b><i><u>Risoto de Ricota alla Milanese</u></i></b><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 12pt;">¼ porção<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Base para recheio de ricota<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">200g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Queijo parmesão<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">50g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Azeite<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">30 ml<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Presunto crú picado<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">100 g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Cúrcuma ou Açafrão<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">15 g</span></div>
</td></tr>
</tbody></table>
<h2>
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;"><u>Procedimentos Operacionais</u></span></h2>
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<tr><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 455.5pt;" valign="top" width="607"><div class="MsoNormal">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">1. Passe a ricota em uma peneira grossa, espremedor ou se preferir com as mãos também se têm um excelente resultado...<o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">2. Coloque a azeite e misture com as mãos comprimindo e revirando levemente até encorporar e alisar o composto.<o:p></o:p></span></div>
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<tr><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 455.5pt;" valign="top" width="607"><div class="MsoNormal">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">3. Acrescente as gemas e misture até incorporarem.<o:p></o:p></span></div>
</td></tr>
<tr><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 455.5pt;" valign="top" width="607"><div class="MsoNormal">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">4. Acrescente o creme e as ervas, finamente picadas, até incorporarem<o:p></o:p></span></div>
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<tr><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 455.5pt;" valign="top" width="607"><div class="MsoNormal">
<span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">5. Se precisar de mais creme de leite, acrescente até que chegue numa consistência firme e homogênea, não há a necessidade de usar todo ele na receita é apenas pra dar um ponto cremoso quando a ricota esta um pouco seca, no caso das gemas também procede assim, o recheio deverá estar firme e consistente. Corrija o sal e pimenta, se necessário e assim estará pronto. Leve a geladeira para descansar por 20 min, coberto com PVC.<o:p></o:p></span></div>
</td></tr>
<tr><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 455.5pt;" valign="top" width="607"><div class="MsoNormal">
<span style="font-family: "Century Gothic","sans-serif"; font-size: 12pt;">6. Para Saborizar: Misture os ingredientes à base do recheio e estará pronto pra ser usado</span><span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">.<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic","sans-serif"; font-size: 12pt;"><b><i><u>7. Montagem:</u></i></b> </span><span style="font-family: 'Century Gothic', sans-serif; font-size: 12pt;">Escolha a massa a ser recheada, recheie sempre fazendo uma bolinha e colocando ao centro do pedaço de massa, ou ser for canelone faça um cilindro com as mãos que preencha toda a lateral da massa a ser enrolada. No caso do Rondelli é preciso espalhar todo o recheio deixando 1 cm de massa nas laterais e 3 cm no final para vedar o "rocambole"<o:p></o:p></span></div>
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<div style="text-align: justify;">
</div>
<div align="center" class="MsoNormal" style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3-tA3kMj0pCRB_kS4AIjAZ_On5W2kauS6tGs1SL8WMhilV_BGbzk_9AqKQfVfHjWsRTGBKrlkLrAc7xRKhRiQIFafcMkCXvEnwN9GwDnNDQef5lPs128jUzlXEDGf4HyOMAuaCG7cF8/s1600/SAM_7379.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3-tA3kMj0pCRB_kS4AIjAZ_On5W2kauS6tGs1SL8WMhilV_BGbzk_9AqKQfVfHjWsRTGBKrlkLrAc7xRKhRiQIFafcMkCXvEnwN9GwDnNDQef5lPs128jUzlXEDGf4HyOMAuaCG7cF8/s1600/SAM_7379.jpg" height="400" width="300" /></a>Pronto !!! Escolheu sua massa preferida e seus recheios agora vamos escolher nosso molho no link abaixo :<br />
<br />
<b><i><span style="color: #6aa84f; font-size: large;"><a href="http://magodaspanelas.blogspot.com.br/2010/01/mille-ricette-di-pasta-receita.html" target="_blank">Receitas de Molhos para Pastas em Geral....</a></span></i></b></div>
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Aqui eu usei uma pasta a base de espinafre, o recheio de presunto, mussarela e ricota com espinafre e amêndoas, mas fica à sua escolha, tudo fica gostoso desde que seja combinável, normalmente os Rondelli não são recheados com carnes pois fica muito pesado na minha opinião, assim a ricota faz com que torne a receita mais leve e digestiva. Em relação aos molhos escolhidos eu usei o "Al Sugo" e o Bechamel para Gratinar com um delicioso Parmesão por cima....</div>
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O recheios podem ser diversos e com toques de sua imaginação, o que interessa que ele tenha sua identidade e que o sabor fique ao seu gosto. Por isso acrescente seu ingrediente preferido, invente, mas como sempre digo : ...com responsabilidade - não faça de sua receita um veneno - </div>
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<b><i><span style="font-size: large;">Pronto...! Agora vamos seguir o passo a passo ...</span></i></b></div>
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<b><i> Antes precisamos de 2 pré - processos em nossa cozinha para preparamos este delicioso prato, </i></b><br />
<b><i>1 º.... Precisamos de 3 litros de água fervente com sal e um fio de óleo para branquear a massa e um outro com mais 3 litros de água gelada e em 2º... Panos esterilizados e secos, para apoiar a massa pré-cozida afim que possamos molda-la ao necessário.</i></b><br />
<b><i><br /></i></b><b><i>Pronto feito isso, vamos ás etapas da receita....</i></b></div>
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<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-size: small;"><i>Lembram daquela massa que pedi pra prepararem...? aquela de 20 X 30 cm, então ela precisa de um pré-cozimento para que possamos moldar a massa e rechear . Mergulhe na água quente por no máximo 2 minutos assim que ela amolecer e ficar moldável , colocamos em recipiente com água gelada para resfriar rapidamente. Conforme as fotos 2 e 3....</i></span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM2H9RIba0k4gySkbxEyPZvR5AZhHnxN1Ic_yF668aLz_y2MmLOEMPUhhlhyphenhyphenZDBMeU4uLTHmOzoXgKn8ZkwLyPlqfTaKSnYrQO9ZiBGpavU-XCiFoD9f6HVUZ7cDAK5LclqEhHl4Ht7dA/s1600/SAM_7353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM2H9RIba0k4gySkbxEyPZvR5AZhHnxN1Ic_yF668aLz_y2MmLOEMPUhhlhyphenhyphenZDBMeU4uLTHmOzoXgKn8ZkwLyPlqfTaKSnYrQO9ZiBGpavU-XCiFoD9f6HVUZ7cDAK5LclqEhHl4Ht7dA/s1600/SAM_7353.jpg" height="640" width="480" /></a></div>
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<tr><td><a href="http://3.bp.blogspot.com/-CIY2f5MLtiA/U2U1vEjmbRI/AAAAAAAASmA/iGqh919FFtI/s1600/SAM_7359.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-CIY2f5MLtiA/U2U1vEjmbRI/AAAAAAAASmA/iGqh919FFtI/s1600/SAM_7359.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-size: small;"><i>Leve-a e estique a massa pré-cozida no pano esterilizado e seco, faça isso com delicadeza e paciência, </i></span><i style="font-size: medium;">para que não arrebente a massa, depois de esticada passe um panos para enxugar o excesso de água. </i><i style="font-size: medium;">Conforme as fotos 5 e 6.....</i></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOVAlB6kwyU4nIhBarde8t1ljy3KNsiaHO0dWmBY65710Qm5D-9Bt_L9GGp-c-UWdF_kvavpDJ1pLU_n7yamuvIY2N6xOd2hVOStw2qDdtTRsxAzwuN-2H6TkwZt5zEJhNxG5nPTzmcJI/s1600/SAM_7361.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOVAlB6kwyU4nIhBarde8t1ljy3KNsiaHO0dWmBY65710Qm5D-9Bt_L9GGp-c-UWdF_kvavpDJ1pLU_n7yamuvIY2N6xOd2hVOStw2qDdtTRsxAzwuN-2H6TkwZt5zEJhNxG5nPTzmcJI/s1600/SAM_7361.jpg" height="640" width="480" /></a></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijiewWQOrD4i0bRer70oq_WOGQifVH76eR805Z9Yh4Oc00PnHNKe677WtfoXbHTzB9AIZF5hUDrKJ7RbTtCutLPxDGxVfgJBMkqzzNxJLFZHbPb6EUKVgelPESM074OpFBm-9M-9Lhusg/s1600/SAM_7363.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijiewWQOrD4i0bRer70oq_WOGQifVH76eR805Z9Yh4Oc00PnHNKe677WtfoXbHTzB9AIZF5hUDrKJ7RbTtCutLPxDGxVfgJBMkqzzNxJLFZHbPb6EUKVgelPESM074OpFBm-9M-9Lhusg/s1600/SAM_7363.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><i><span style="font-size: small;">Agora começamos a recheá-la, primeiro o presunto fatiado, sempre deixando<br />1 cm de cada lado e 2 cm na base e 3 cm no final da área total de recheio.<br />Usei aqui 200 g de Presunto Cozido Magro de excelente procedência.</span></i></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRc6JmAd2WJIHuLiQGKAqFdg9piGGmki4jteEMc-hOXUTSOzLKVliDei7yznxYYwi7EntITM0vxKbys6nw5rcMyyhyaQxY3FgtpE6XVUPSYziBOCKolC45KAa3pGq4LPufD7i0VX-AjVk/s1600/SAM_7365.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRc6JmAd2WJIHuLiQGKAqFdg9piGGmki4jteEMc-hOXUTSOzLKVliDei7yznxYYwi7EntITM0vxKbys6nw5rcMyyhyaQxY3FgtpE6XVUPSYziBOCKolC45KAa3pGq4LPufD7i0VX-AjVk/s1600/SAM_7365.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><i><span style="font-size: small;">Agora aplicamos a Mussarella Fatiada, aqui eu coloquei uma camada de cada o que é suficiente.<br />Caso queira rechear com outros frios e queijos que não forem a ricota temperada e processada...<br />Sugiro umas 2 camadas de cada ( frios e queijos) para o recheio aparecer bem no corte.<br />Usei aqui também 200 g de Mussarela fatiada.</span></i></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXDzAKZA6shtoDXdYdEATZuIYF4pePju7h-nKgCsSTAp4IycJSj5TTT3oGpEeAoBeS1ExEQn-_q_C91fFDZqVnQUdTc1dX-jKzuakSubIZlkKOaP_l1o-nKvyURT3NZ2QxaleEno2TFi0/s1600/SAM_7370.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXDzAKZA6shtoDXdYdEATZuIYF4pePju7h-nKgCsSTAp4IycJSj5TTT3oGpEeAoBeS1ExEQn-_q_C91fFDZqVnQUdTc1dX-jKzuakSubIZlkKOaP_l1o-nKvyURT3NZ2QxaleEno2TFi0/s1600/SAM_7370.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><i><span style="font-size: small;">Agora aplicamos a Ricota com Espinafre e Amêndoas ( Receita acima...) em pequenas quantidades e compactando o recheio com cuidado respeitando as áreas de recheio pré-dimensionadas.</span></i></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK1Lyc26RH6qQjvKvLP0DePIgs5Sftb2W3YxswTa77Sj520MQV-AocyQWKDoBGdOSayjA7c86B3I-_F49k7ifxoSSYnDbHXKRskjoOBn7io6m0av45odSl3KpcfWWg2BO-uykyrc4DKyQ/s1600/SAM_7371.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK1Lyc26RH6qQjvKvLP0DePIgs5Sftb2W3YxswTa77Sj520MQV-AocyQWKDoBGdOSayjA7c86B3I-_F49k7ifxoSSYnDbHXKRskjoOBn7io6m0av45odSl3KpcfWWg2BO-uykyrc4DKyQ/s1600/SAM_7371.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><i><span style="font-size: small;">Aí esta recheios aplicados, a ricota bem compactada respeitando e preenchendo toda a área de recheio pré-dimensionada ( 2 cm na base.....1 cm nas laterais e 3 cm no final ).<br />Usei aqui 500 g de recheio pronto e finalizado de ricota com espinafre e amêndoas </span></i><br />
<i><span style="font-size: small;">conforme receita acima...</span></i></td></tr>
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<tr><td><a href="http://1.bp.blogspot.com/-wCQ89RUZEfg/U2U3t4_IXqI/AAAAAAAASmk/Gi7Ri2fOsn8/s1600/SAM_7372.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-wCQ89RUZEfg/U2U3t4_IXqI/AAAAAAAASmk/Gi7Ri2fOsn8/s1600/SAM_7372.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-size: small;"><i>Pronto...agora começaremos a moldá-lo enrolando da base para o final de maneira bem devagar e sútil...aplicando uma pequena pressão ( não muita se não o recheio escapa pelas laterais) para que enrole por igual e linear. Conforme as fotos 10, 11 e 12</i></span></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqobt3uoP-sNfeAegp8Vn49lq6TDNsgxhfgfweUFL77Bfg2_mI7ikehiZ-EOuHnTLQNm9ZEPPCvK6bgrkIrP8s3r69A9Up-GGJR547vgumcM-QWYI4jOtb04VJjcRo7dT72EHezC6yBPo/s1600/SAM_7375.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqobt3uoP-sNfeAegp8Vn49lq6TDNsgxhfgfweUFL77Bfg2_mI7ikehiZ-EOuHnTLQNm9ZEPPCvK6bgrkIrP8s3r69A9Up-GGJR547vgumcM-QWYI4jOtb04VJjcRo7dT72EHezC6yBPo/s1600/SAM_7375.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><i><span style="font-size: small;">Após terminarmos de moldá-lo, cortamos os excessos de massa laterais para que se igualem...<br />Embrulhamos em Filme Plástico de PVC e vedamos bem, conforme as fotos abaixo e levamos para o freezer, por 30 minutos, afim que o recheio solidifique um pouco para o corte ficar bem definido.</span></i></td></tr>
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<tr><td><a href="http://2.bp.blogspot.com/-2PF5CdS-YDQ/U2U4BEqbwPI/AAAAAAAASnk/80QVHEXZH28/s1600/SAM_7378.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-2PF5CdS-YDQ/U2U4BEqbwPI/AAAAAAAASnk/80QVHEXZH28/s1600/SAM_7378.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><i><span style="font-size: small;">Retiramos o "Rocambole" do freezer, desembrulhamos da película plástica e cortamos aproximadamente entre 3 a 4 cm por fatia , este corte deve-se ser aplicado perpendicularmente às extremidades, assim ele fica com o formato de rocambole, conforme as fotos abaixo....</span></i></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX-BIShtODOAW6jVkHyAKEHaRGlO4JoKoMr2WYWlVsT5iOIVBcKdaVUUNjN-nLeF0vOUNKf7JTyqij6tDy4U7Thyphenhyphen3pVcN8hLyjkYrt25PTydiwfTO14Wdq0j9nQ5vNLH6LIuvDbYJdlcU/s1600/SAM_7381.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX-BIShtODOAW6jVkHyAKEHaRGlO4JoKoMr2WYWlVsT5iOIVBcKdaVUUNjN-nLeF0vOUNKf7JTyqij6tDy4U7Thyphenhyphen3pVcN8hLyjkYrt25PTydiwfTO14Wdq0j9nQ5vNLH6LIuvDbYJdlcU/s1600/SAM_7381.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><i><span style="font-size: small;">E assim eles ficarão com um ótimo padrão e visual...Agora montaremos o prato....</span></i></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTXDU_GSe8FIAWbrvJqf7uY92uSj3Rh1XUsoiBNytZTI-IkqNFknnRIhr7RpvJ0u2Fyi_qI8Bs364WifvyPIP-W22E1Q11TJyFxGiNhR_wDO6-LfrZUx-vT_pykx_APn8b_KB7rmjmqkg/s1600/SAM_7383.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTXDU_GSe8FIAWbrvJqf7uY92uSj3Rh1XUsoiBNytZTI-IkqNFknnRIhr7RpvJ0u2Fyi_qI8Bs364WifvyPIP-W22E1Q11TJyFxGiNhR_wDO6-LfrZUx-vT_pykx_APn8b_KB7rmjmqkg/s1600/SAM_7383.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><i><span style="font-size: small;">Agora é a parte fácil....sempre apliquem um molho a vossa escolha embaixo na base ( fiz 2 receitas, 1 de cada...Al sugo e Bechamel) e de forma generosa, para que cozinhem naquele molho durante seu tempo no forno...</span></i></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcxxE-l29i_yuWW2VMDFBPRDe93cwN8MyIW8l51RumHK_dACHYrQ6o17bAaZrGDyeKzLUUKR_ETJUhuz7eu62UtpByRUMMGIBD63FUXPX3Q-y4Lh3i-AFaRTlI8Gr6mYO2lQ7Vi3psBU4/s1600/SAM_7384.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcxxE-l29i_yuWW2VMDFBPRDe93cwN8MyIW8l51RumHK_dACHYrQ6o17bAaZrGDyeKzLUUKR_ETJUhuz7eu62UtpByRUMMGIBD63FUXPX3Q-y4Lh3i-AFaRTlI8Gr6mYO2lQ7Vi3psBU4/s1600/SAM_7384.jpg" height="480" width="640" /></a></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-u1PZEflbEeHV_JjHfKPlTHSw06PGZ7YhqT-IGoq_5hifW0WZEUJGVJW7Fp3CA4N1DzjG6dO4GqogPiFJfkNvWcObJu-3PUCX5506e2tVPyeqt6INFs0vlZBazE1vLKgYST8X4Uo5tzU/s1600/SAM_7385.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-u1PZEflbEeHV_JjHfKPlTHSw06PGZ7YhqT-IGoq_5hifW0WZEUJGVJW7Fp3CA4N1DzjG6dO4GqogPiFJfkNvWcObJu-3PUCX5506e2tVPyeqt6INFs0vlZBazE1vLKgYST8X4Uo5tzU/s1600/SAM_7385.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><i><span style="font-size: small;">Ajeitem uniformemente os pedaços de <b>Rondelli </b>em sua vasilha escolhida, com um pequeno espaço<br />entre eles, para que possam cozinhar...</span></i></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRi3zCw-xn0L0cs4FSssKkjiG53TX0wm3SeLyBbks1ugEIMWO0Gvk_c9mVowJRAY1eXFBTWIG1XbT5gxc3s6b3ER3PkVAIii9bkB3JO4fm6k2lhZFTr63dGPVfQs7B4_r2Rpycz6EyzJ8/s1600/SAM_7386.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRi3zCw-xn0L0cs4FSssKkjiG53TX0wm3SeLyBbks1ugEIMWO0Gvk_c9mVowJRAY1eXFBTWIG1XbT5gxc3s6b3ER3PkVAIii9bkB3JO4fm6k2lhZFTr63dGPVfQs7B4_r2Rpycz6EyzJ8/s1600/SAM_7386.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-size: small;"><i>Caso queiram "Gratinar" então vocês devem aplicar o Molho Bechamel ou<br />outro de vossa escolha, em toda a superfície , uma generosa camada de<br />Parmesão ralado ( eu usei umas 50 g), conforme a foto abaixo...</i></span></td></tr>
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<tr><td><a href="http://4.bp.blogspot.com/-ZIJgdAJDI_8/U2U4DsUAHrI/AAAAAAAASoE/3Lj7qKoxUXA/s1600/SAM_7389.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-ZIJgdAJDI_8/U2U4DsUAHrI/AAAAAAAASoE/3Lj7qKoxUXA/s1600/SAM_7389.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><b><i><span style="font-size: small;">Agora é só levar a forno pré-aquecido em 200 a 210 ºC e deixar entre </span></i></b><br />
<b><i><span style="font-size: small;">45 a 50 minutos até que gratine e doure...</span></i></b></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i>Buono Appetito</i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i><br /></i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>Chef Paulinho Pecora</i></b></span></div>
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Chef Paulinho Pecorahttp://www.blogger.com/profile/08125793725706967326noreply@blogger.com0tag:blogger.com,1999:blog-4327720296838156210.post-57389929098397400452014-08-21T06:45:00.000-07:002014-08-21T06:45:06.064-07:00Cheesecake de Frutas Vermelhas<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_omU7GdqTkychaEzkWYVnpUxE6nO3z9x2ByqW2bzGcNfRUVoc_MG53BB2oUUbJAt-JS0K0x6NEPqY-HSo2LcqUdvikJNMIdARf53BaJsERSKS59vuSqSUS712KlKkUd1X7iskAwFfOkY/s1600/9694082716_d47a1fc672_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_omU7GdqTkychaEzkWYVnpUxE6nO3z9x2ByqW2bzGcNfRUVoc_MG53BB2oUUbJAt-JS0K0x6NEPqY-HSo2LcqUdvikJNMIdARf53BaJsERSKS59vuSqSUS712KlKkUd1X7iskAwFfOkY/s1600/9694082716_d47a1fc672_o.jpg" height="426" width="640" /></a></div>
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Uma receita clássica que na verdade é a sobremesa mais consumida nos Estados Unidos. Segundo sua história essa receita nasceu entre os descendentes de irlandeses pois de lá que veio uma receita percussora queijos de leites caprinos e também um pouco da influencia judaica com a introdução do Cream Cheese<br />
E de quebra vou ensinar uma receita de massa de torta que aprendi com uma senhora de origem Alemã, mãe de um amigo de adolescência que há muito não vejo. Essa receita , segundo seu relato é a<b><i><span style="font-family: Georgia, Times New Roman, serif;"> Receita de Massa de Torta do Confeiteiro da Casa Branca</span></i></b>, e não vai ovos, mas vai vinho branco, muito básica e deliciosa. Vamos a Receita passo a passo...<br />
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<h2>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Massa de Torta do Confeiteiro da Casa Branca</span></h2>
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<b><u><span style="font-family: Georgia, Times New Roman, serif;">Ingredientes</span></u></b> - Para uma torta de 25 cm<br />
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300 g de farinha de trigo especial<br />
160 g de manteiga gelada<br />
90 g de açúcar demerara ( se usar o refinado use 80 g)<br />
60 ml de vinho branco seco ou licoroso ( eu gosto mais do licoroso pelo perfume...)<br />
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Recheio de Cream Cheese </span></b></h2>
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<b><u><span style="font-family: Georgia, Times New Roman, serif;">Ingredientes </span></u></b>- Para uma torta de 25 cm<br />
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300 g de Cream Cheese Tradicional ou Light<br />
3 ovos ( separar gemas e claras, no caso do light, use uma gema a mais e inutilize a clara deste ovo)<br />
100 g de açúcar demerara ( no caso do refinado, 85 g)<br />
8 gotas de essência de baunilha.<br />
1 pitadinha de sal.<br />
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<h2>
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Cobertura de Frutas Vermelhas </span></b></h2>
<b><br /></b><b><span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredientes </u>-</span></b><span style="font-family: inherit;"> Para uma torta de 25 cm</span><br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">300 g de Frutas Vermelhas Sortidas ( Framboesa, Amora, Mirtillo, Cereja e morangos silvestres) - fica ao seu critério as quantidades, pois depende de custo, gosto e da sazonalidade de cada fruta</span><br />
<span style="font-family: inherit;">100 g de </span>açúcar<span style="font-family: inherit;"> demerara </span><br />
<span style="font-family: inherit;">1 fava de baunilha ( ou 8 gotas de essência) </span><br />
<span style="font-family: inherit;">1 cálice de licor cherry ou conhaque.</span><br />
<span style="font-family: inherit;"><br /></span>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><u>Métodos de Preparo</u></span></b></h2>
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">Massa da Torta</span></i></b></div>
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- Na batedeira ( ferramenta gancho, velocidade 1) misture a farinha de trigo e o açúcar até se encorporarem, se for em um bowl, misture tudo com uma espátula lentamente</div>
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- Adicione a manteiga em pequenos cubos cortados e espalhados por toda a mistura de farinha e açúcar e encorpore-os até que virem um tipo de "farofa úmida", quando vc não sentir maias a gordura da manteiga nas mãos e nem a farinha solta em seus dedos, estará pronta pra receber o vinho.</div>
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- Acrescente o vinho lentamente e amassando sempre até que a massa fique homogênea e lisa, perceba que ele terá a aparência e a textura de uma massa podre ( Patê Brisee, Sucreè ou Pasta Frolla), mas com uma liga tradicional e é aí que vêm o mais legal dessa receita...por que ela conserva essa liga pra ser manuseada com certa facilidade e depois de forneada ele volta a textura da massa podre, bem macia e crocante, pois o vinho evapora e deixa seus aromas.</div>
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- Envolva a Massa em Filme PVC ou saco plástico e deixe em geladeira enquanto fazemos os ostros processos</div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i>Recheio de Cream Cheese </i></span></b></div>
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- Bata primeiro as claras, com uma pitada de sal, em velocidade máxima ( ferramenta Globo), até que fique em neve, bem firmes e reserve-as na Geladeira</div>
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- Na batedeira inicialmente em velocidade 1, depois gradativamente até a 5( ferramenta Globo), junte o açúcar e as gemas e bata até formar um "Cremagè" denso,claro e volumoso.</div>
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- Junte a este processo todo o Cream Cheese e novamente bata na velocidade 1 para que se encorporem e depois na velocidade 5 até ficar denso e volumoso. Leve à geladeira por 30 minutos.</div>
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- Encorpore as claras previamente batidas ao creme lentamente, com a ajuda de um fouet, em movimentos circulares contínuos de fora para dentro para que o recheio fique aerado.</div>
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- Reserve-o em geladeira enquanto terminamos o último processo, o da cobertura. </div>
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">Cobertura (Coullis) de Frutas Vermelhas.</span></i></b></div>
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- Bem fácil....Junte todos os ingredientes(frutas) e passe pela <b><i><span style="color: red; font-family: Georgia, Times New Roman, serif;">Passa Pomodoro Master</span></i></b> e leve o purê ou polpa de frutas em uma panela e junte o açúcar.<br />
Leve ao fogo brando mexendo sempre até derreter o açúcar e formar uma calda ponto filo( densa mas líquida, cerca de 10 min) e estará pronto, não esqueça de não passar este ponto para que o coullis não fique muito denso. Por isso se precisar amaciar o ponto use água ou conhaque ou um excelente licor... fica a seu critério...</div>
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">Montagem da Torta </span></i></b></div>
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- Siga os Passos conforme as fotos abaixo...</div>
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- De preferência às formas plissadas, pois o acabamento fica melhor e mais fácil</div>
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- Esta técnica que mostro com os plástico auxiliando, ajudam muito e facilitam seu trabalho</div>
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- Forne-e a massa junto com o recheio em forno pré aquecido em 200ºC por aproximadamente 25 min</div>
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- Reitre do forno aguarde chegarem à temperatura ambiente e aplique a cobertura morna e Pronto!!!</div>
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">Buono Appetito</span></i></b></div>
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<b><i><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></i></b></div>
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<b><i><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Chef Paulinho Pecora</span></i></b><br />
<b><i><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></i></b>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxZturu5nwZ1KBKx73ThYA0cJvGMKa4EGgIOsgQTlPFnye-rvj253HUflc_wp4ZJ2p1Zse9-mC0Ez2I31dHa7dtMEQOFv_OY5FrDLOwTtJjsTOPdN7-Ws96W_r_FGPjo-hCcV5Pw3tAoo/s1600/026.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxZturu5nwZ1KBKx73ThYA0cJvGMKa4EGgIOsgQTlPFnye-rvj253HUflc_wp4ZJ2p1Zse9-mC0Ez2I31dHa7dtMEQOFv_OY5FrDLOwTtJjsTOPdN7-Ws96W_r_FGPjo-hCcV5Pw3tAoo/s640/026.jpg" height="640" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><b><i><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Claras Batidas em neve bem firmes</span></i></b></td></tr>
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<tr><td class="tr-caption" style="font-size: 13px;"><b><i><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">O Cream Cheese batidos com as gemas e o acúcar...bem firme e denso...</span></i></b></td></tr>
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<tr><td class="tr-caption" style="font-size: 13px;"><b><i><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Aerando e encorporando o Recheio de Cream Cheese !!!</span></i></b></td></tr>
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<tr><td><a href="http://2.bp.blogspot.com/-nosIkztssT4/UkMKbxegHTI/AAAAAAAARtk/k2YLC37bca0/s1600/044.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-nosIkztssT4/UkMKbxegHTI/AAAAAAAARtk/k2YLC37bca0/s640/044.jpg" height="360" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><b><i><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Pronto !!! Recheio bem homogêneo, denso e aerado</span></i></b></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqag4OVrFA4b3vJxNzFQz76wE39k28F8oamFxkItiEYk9xaQIaX7wTwAHj55fcDr2Uqn942nmnpKuZJEG8qk3VUj7DEOg_NrF0li_9dFIM0uI6HTPaTM8itlcTTeX-0peOCUQHc829iUE/s1600/077.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqag4OVrFA4b3vJxNzFQz76wE39k28F8oamFxkItiEYk9xaQIaX7wTwAHj55fcDr2Uqn942nmnpKuZJEG8qk3VUj7DEOg_NrF0li_9dFIM0uI6HTPaTM8itlcTTeX-0peOCUQHc829iUE/s640/077.jpg" height="360" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><b><i><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Prontooo !!! só rechear e ir pro forno...!!!</span></i></b></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsoHC9T19wm5RYmQhlHU4UPolXpxd-QvDvdW3FZc8XJO0sj9xbf3BI9MGVI7_QzzoAAG9E8bLbPEw4dviIfzni3lYEbpoV4oMHlk9WxUK8B14ur4l0GI03dLnZQhrICTe5gw7FrwkD3sM/s1600/080.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsoHC9T19wm5RYmQhlHU4UPolXpxd-QvDvdW3FZc8XJO0sj9xbf3BI9MGVI7_QzzoAAG9E8bLbPEw4dviIfzni3lYEbpoV4oMHlk9WxUK8B14ur4l0GI03dLnZQhrICTe5gw7FrwkD3sM/s640/080.jpg" height="360" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><b><i><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Tá no forno !!! dourando....</span></i></b></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSilGr1VgGsn8DrX9CjGCZioDsuti4ctRQ2Q-Sw6f3hQY86vf5LveKFnp0rmbe-SeSUiV_NjZOgs93bUl-1CzLKtzOPLvz-JWfqwmBaRzCRAG7wMDJbNbCqdVWd7kkmFMtY1ZjJY9G0LU/s1600/085.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSilGr1VgGsn8DrX9CjGCZioDsuti4ctRQ2Q-Sw6f3hQY86vf5LveKFnp0rmbe-SeSUiV_NjZOgs93bUl-1CzLKtzOPLvz-JWfqwmBaRzCRAG7wMDJbNbCqdVWd7kkmFMtY1ZjJY9G0LU/s640/085.jpg" height="360" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><b><i><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Torta Pronta pra receber a Cobertura...</span></i></b><br />
<b><i><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><br /></span></i></b><b><i><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><br /></span></i></b><br />
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<b><i><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Coullis de Frutas Vermelhas pronto !!!</span></i></b></td></tr>
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<br />Chef Paulinho Pecorahttp://www.blogger.com/profile/08125793725706967326noreply@blogger.com0tag:blogger.com,1999:blog-4327720296838156210.post-57788117288369776122014-08-19T11:27:00.002-07:002014-08-20T08:29:52.319-07:00Sardella<div dir="ltr" style="text-align: left;" trbidi="on">
<div align="CENTER" class="western" style="margin-bottom: 0cm;">
<h2>
<img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fL0KfIG9oiz2ubyyVAxYkGM3v1FcWOt7z_JhcKgvtsZL7Ki6XHY0gkhqUBNlmb0hcxaSy-M0UtUHaE3SCnC0TMDQE1YlQmn1XfMOA58vCZXdqVTtEfFykY5UMnYBbHdTZe0rKcgMhrs/s400/Sardella+a+Alicella.jpg" width="640" /></h2>
<h2>
<span style="font-family: Verdana, sans-serif; font-size: x-large;"><u><b>Sardella</b></u></span></h2>
<span style="font-family: Verdana, sans-serif; font-size: large;"><u><b><br /></b></u></span></div>
<h1 align="CENTER" class="western" style="font-weight: normal;">
</h1>
<table border="1" bordercolor="#000000" cellpadding="5" cellspacing="0" style="width: 606px;"><colgroup><col width="114"></col><col width="470"></col></colgroup><tbody>
<tr valign="TOP"><td width="114"><div class="western">
<span style="font-family: Verdana, sans-serif;">Equipamentos</span></div>
</td><td width="470"><div class="western">
<span style="color: red; font-family: Georgia, Times New Roman, serif; font-size: large; font-weight: bold;">Passa Pomodoro Master !!!</span><span style="font-family: Georgia, Times New Roman, serif;"> , Fogão e Panelas</span></div>
</td></tr>
<tr valign="TOP"><td width="114"><div class="western">
<span style="font-family: Verdana, sans-serif;">Utensílios</span></div>
</td><td width="470"><div class="western">
<span style="font-family: Verdana, sans-serif;">Bowl, colher de polietileno, faca, panela. Recipiente hermético.</span></div>
</td></tr>
</tbody></table>
<h3 class="western">
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Insumos:</span></span><span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"></span></span></h3>
<table border="1" bordercolor="#000000" cellpadding="5" cellspacing="0" style="width: 608px;"><colgroup><col width="294"></col><col width="292"></col></colgroup><tbody>
<tr valign="TOP"><td width="294"><div align="CENTER" class="western">
<b><i><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ingredientes</span></i></b></div>
</td><td width="292"><div align="CENTER" class="western">
<span style="font-family: Verdana, sans-serif;">Quantidade – 1,5 kg</span></div>
</td></tr>
<tr valign="TOP"><td width="294"><div align="CENTER" class="western">
<span style="font-family: Verdana, sans-serif;">Alho Picado</span></div>
</td><td width="292"><div align="CENTER" class="western">
<span style="font-family: Verdana, sans-serif;">200 g</span></div>
</td></tr>
<tr valign="TOP"><td width="294"><div align="CENTER" class="western">
<span style="font-family: Verdana, sans-serif;">Pimentão vermelho</span></div>
</td><td width="292"><div align="CENTER" class="western">
<span style="font-family: Verdana, sans-serif;">500 g</span></div>
</td></tr>
<tr valign="TOP"><td width="294"><div align="CENTER" class="western" lang="pt-PT">
<span style="font-family: Verdana, sans-serif;">Manjericão fresco</span></div>
</td><td width="292"><div align="CENTER" class="western" lang="pt-PT">
<span style="font-family: Verdana, sans-serif;">20 g</span></div>
</td></tr>
<tr valign="TOP"><td width="294"><div align="CENTER" class="western" lang="pt-PT">
<span style="font-family: Verdana, sans-serif;">Pimentão Amarelo</span></div>
</td><td width="292"><div align="CENTER" class="western">
<span style="font-family: Verdana, sans-serif;">400 g</span></div>
</td></tr>
<tr valign="TOP"><td width="294"><div align="CENTER" class="western">
<span style="font-family: Verdana, sans-serif;">Aliche em conserva (óleo)</span></div>
</td><td width="292"><div align="CENTER" class="western">
<span style="font-family: Verdana, sans-serif;">250 g</span></div>
</td></tr>
<tr valign="TOP"><td width="294"><div align="CENTER" class="western">
<span style="font-family: Verdana, sans-serif;">Azeite extra virgem</span></div>
</td><td width="292"><div align="CENTER" class="western">
<span style="font-family: Verdana, sans-serif;">150 ml</span></div>
</td></tr>
<tr valign="TOP"><td width="294"><div align="CENTER" class="western">
<span style="font-family: Verdana, sans-serif;">Pimenta dedo de moça</span></div>
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<span style="font-family: Verdana, sans-serif;">25 g</span></div>
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<span style="font-family: Verdana, sans-serif;">Páprica Picante</span></div>
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<span style="font-family: Verdana, sans-serif;">10 g</span></div>
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<span style="font-family: Verdana, sans-serif;">Páprica Doce</span></div>
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<span style="font-family: Verdana, sans-serif;">30 g</span></div>
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<span style="font-family: Verdana, sans-serif;">Orégano ou tomilho</span></div>
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<span style="font-family: Verdana, sans-serif;">30 g</span></div>
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<span style="font-family: Verdana, sans-serif;">1 lata de extrato de tomate</span></div>
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<span style="font-family: Verdana, sans-serif;">150g</span></div>
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<span style="font-family: Verdana, sans-serif;">Tomates frescos e maduros</span></div>
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<span style="font-family: Verdana, sans-serif;">250 g</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Procedimentos Operacionais</span></span></h2>
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<span style="font-family: Verdana, sans-serif;">1. Em uma panela coloque o azeite, e o alho e doure por 2 min</span></div>
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<span style="font-family: Verdana, sans-serif;">2. Acrescente os pimentões limpos e cortados e refogue por 5 min.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Acrescente o alicie, a pimenta, as pápricas, manjericão, o orégano e refogue por 2 min</span></div>
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<span style="font-family: Verdana, sans-serif;">4. Acrescente o extrato de tomate e os tomates, refogue por 2 min, acrescente o óleo da conserva do alicie até cobrir a mistura e deixe refogar</span></div>
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<span style="font-family: Verdana, sans-serif;">5. Quando os ingredientes estiverem macios e cozidos retire a panela do fogo e deixe descansar até esfriar. Acerte o sal.</span></div>
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<span style="font-family: Verdana, sans-serif;">6.</span><span style="font-family: Verdana, sans-serif;"> Finalização:</span><span style="font-family: Verdana, sans-serif;"> Passe Toda a mistura acima pela <b><span style="color: red;">Passa Pomodoro Master</span></b> até chegar na textura desejada, coloque em recipiente hermético e leve ao refrigerador a 5ºC. Servir com pães, torradas ou crostinis.</span></div>
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<b><span class="Apple-style-span" style="color: #9fc5e8; font-family: Georgia, Times New Roman, serif; font-size: large;"><u><i>Rigatone a Bolonhesa</i></u></span></b></div>
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<b><span class="Apple-style-span" style="color: #0b5394;">Ingredientes para 6 pessoas</span></b><br />
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<span style="color: #0b5394;">1 kg de tomates italianos bem maduros, bem lavados, cortados ao meio, sem o bulbo central e passados na </span><b><i><span style="color: red; font-family: Georgia, Times New Roman, serif;">Passa Pomodoro Master - casca e semente de um lado e pura polpa de tomates do outro...!</span></i></b></div>
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<span style="color: #0b5394;">500 g de carne moída de Boi.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXm8_lOKduH3rP0kBtnQtJF6I7kafGS1liMq3Qg6hlLxf2PtZbvJo3zvNW81C382zTOexJe-9_tOAzbZ23XP4ubLfnnThfcR78P9SD_n0RGg2AUvCIlH0KPcnDBHmN_1rgNurrrsQWFms/s1600/m24.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXm8_lOKduH3rP0kBtnQtJF6I7kafGS1liMq3Qg6hlLxf2PtZbvJo3zvNW81C382zTOexJe-9_tOAzbZ23XP4ubLfnnThfcR78P9SD_n0RGg2AUvCIlH0KPcnDBHmN_1rgNurrrsQWFms/s320/m24.jpg" height="240" width="320" /></a><span style="color: #0b5394;">250 g de toucinho de porco fresco moído.</span></div>
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<span style="color: #0b5394;">1 pires de salsão picado sem as folhas.</span></div>
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<span style="color: #0b5394;">1 pires de alho poró picado s/ as folhas.</span></div>
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<span style="color: #0b5394;">1 pires de cenoura ralada.</span></div>
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<span class="Apple-style-span" style="color: #0b5394;">500 ml de caldo de carne.</span></div>
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<span style="color: #0b5394;">Azeite de oliva , sal, pimenta a gosto.</span></div>
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<span style="color: #0b5394;">4 dentes de alho picados.</span></div>
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<span style="color: #0b5394;">1 cebola média picada.</span></div>
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<span style="color: #0b5394;">200 ml de vinho tinto seco</span></div>
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<b><span class="Apple-style-span" style="color: #0b5394;">Modo de Preparo </span></b></div>
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<span style="color: #0b5394;">Aqueça o azeite, doure o alho e depois acrescente a cebola e doure levemente. Coloque o vinho e deixe evaporar. Acrescente o salsão, o alho poró e a cenoura e deixe refogar bem, junte a s carnes e deixe refogar tudo junto, corrija o sal e polvilhe um pouco de pimenta do reino. Após bem refogado junte a<b><i> polpa de tomates</i></b> feita na </span><b><i><span style="color: red; font-family: Georgia, Times New Roman, serif;">Passa Pomodoro Master</span></i></b><span style="color: #0b5394;"> e deixe cozinhar bem até reduzir e conforme reduz vá acrescentado o Caldo de Carne aos poucos até terminar de apurar e ficar denso e saboroso.</span></div>
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<span class="Apple-style-span" style="color: #0b5394;">Cozinhe em abundante água e sal, o Rigatone até ficar al dente e escorra. Despeje a massa em uma tigela, tempere com o molho e misture. Sirva em pratos com um pouco de molho por cima e bastante Parmesão Tirolez.</span><br />
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<span class="Apple-style-span" style="color: #0b5394;">Buono Appetito</span><br />
<span class="Apple-style-span" style="color: #0b5394;"><br /></span>
<span class="Apple-style-span" style="color: #0b5394; font-size: large;"><b><i>Chef Paulinho Pecora</i></b></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><b><i><u><a href="http://www.magodaspanelas.blogspot.com/2012/01/gnocchi-historia-segredos-e-receitas.html" target="_blank">Clique aqui - </a>Receita do Nhoque de Batatas</u></i></b></span></div>
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<b><i><u><span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;">Ingredientes</span></u></i></b><br />
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<span style="color: #0b5394;">1 Lagarto redondo de 800 g ( Bovino)</span><br />
<span style="color: #0b5394;">500 g de Nhoque de batatas</span><br />
<span style="color: #0b5394;">2 cebolas cortadas em cubos</span><br />
<span style="color: #0b5394;">6 dentes de alho picados</span><br />
<span style="color: #0b5394;">50 ml de Azeite extra virgem</span><br />
<span style="color: #0b5394;">1 colher de sopa de orégano</span><br />
<span style="color: #0b5394;">1 maço de Salsa e Cebolinha picadas</span><br />
<span style="color: #0b5394;">1 copo de vinho tinto seco</span><br />
<span style="color: #0b5394;">2 folhas de louro</span><br />
<span style="color: #0b5394;">800 g de tomates italianos bem maduros, lavados, cortados ao meio e sem o bulbo central e passados na</span><br />
<span style="color: red; font-family: Georgia, Times New Roman, serif;"><b><i>Passa Pomodoro Master - casca e semente de um lado e do outro...Pura Polpa de Tomates !!!</i></b></span><br />
<span style="color: #0b5394;">Sal e Pimenta do reino a gosto</span><br />
<span style="color: #0b5394;"><br /></span>
<b><i><u><span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;">Modo de Preparo</span></u></i></b><br />
<span style="color: #0b5394;"><br /></span>
<span style="color: #0b5394;">Limpe bem o Lagarto tirando suas peles e o excesso de gordura, tempere com sal e pimenta.</span><br />
<span style="color: #0b5394;">Em uma panela , aqueça o azeite levemente e sele a carne inteira, em todos os lados até que doure, acrescente o vinho deixe esfumar o alcool e deglassar o fundo da panela por uns 3 minutos e acrescente água quente até cobrir a carne até a metade e junte o louro. Deixe a carne cozinhar em panela tampada e fogo muito baixo por 2 horas até que fique bem macia e o caldo se reduza a metade do seu volume. Desligue o fogo e reserve.</span><br />
<span style="color: #0b5394;">Em outra panela , aqueça o azeite, e frite os alhos e as cebolas até que fiquem ligeiramente douradas, acrescente o orégano e deixe refogar por 2 minutos, acrescente a <b><i>pura polpa de tomates</i></b> obtida na </span><b><i><span style="color: red; font-family: Georgia, Times New Roman, serif;">Passa Pomodoro Master</span></i></b><span style="color: #0b5394;"> e deixe refogando por mais 15 minutos.</span><br />
<span style="color: #0b5394;">Pra finalizar , desligue o fogo e acrescente a salsa e a cebolinha picadas e junte este molho à carne cozida na outra panela e deixe cozinhar por mais uns 15 a 20 minutos</span><br />
<span style="color: #0b5394;">Nesse tempo, cozinhe o nhoque em água abundante com sal por no máximo 3 minutos e escorra bem.</span><br />
<span style="color: #0b5394;">Sirva o Nhoque com as fatias da Carne em seu próprio molho, conforme a foto !</span><br />
<span style="color: #0b5394;"><br /></span>
<b><span style="color: #0b5394;">Bom Apetite !!!!</span></b><br />
<b><span style="color: #0b5394;"><br /></span></b>
<b><span style="color: #0b5394; font-family: Georgia, Times New Roman, serif; font-size: large;"><i>Chef Paulinho Pecora</i></span></b><br />
<b><span style="color: #0b5394; font-family: Georgia, Times New Roman, serif; font-size: large;"><i><br /></i></span></b>
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<span style="color: #9fc5e8; font-family: Georgia, Times New Roman, serif;"><b style="font-size: x-large;">Pipette Rigate (</b><b><span style="font-size: 18pt;"><i>Caracol) no Ragu de Linguiça e Pernil</i></span></b></span></div>
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<b><span style="color: #3d85c6;"><span style="font-family: Georgia, Times New Roman, serif;">Ingredientes</span><o:p></o:p></span></b></div>
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<span style="color: #3d85c6;">500 g de Caracol<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKjsSi6pxKarFRwHnQSWX_i1p7e7eUZh9vWtIXkMvhF36f-Iy_JiueiblPKWPVUoe98NKb1j-PYBek3Y3ElyPXscgmU2nJsBcD336LGFX9F_sXfeUjOTPNhlAt54QBieKGtI7IRxTYBUU/s1600/SAM_6097.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKjsSi6pxKarFRwHnQSWX_i1p7e7eUZh9vWtIXkMvhF36f-Iy_JiueiblPKWPVUoe98NKb1j-PYBek3Y3ElyPXscgmU2nJsBcD336LGFX9F_sXfeUjOTPNhlAt54QBieKGtI7IRxTYBUU/s400/SAM_6097.jpg" height="300" width="400" /></a><span style="color: #3d85c6;">250 g de Pernil em cubos</span></div>
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<span style="color: #3d85c6;">500 g de Linguiça fresca sem pele</span></div>
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<span style="color: #3d85c6;">500 ml de Caldo de Carne</span></div>
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<span style="color: #3d85c6;">500 g de tomates tipo italiano bem maduros, lave-os bem... corte ao meio..tire a haste central e o bulbo e passe pela </span><b><i><span style="color: red; font-family: Georgia, Times New Roman, serif;">Passa Pomodoro Master - casca e semente de um lado e pura polpa do outro !!!!</span></i></b></div>
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<span style="color: #3d85c6;"><o:p></o:p></span></div>
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<span style="color: #3d85c6;">1 haste de salsão (aipo) fatiado<o:p></o:p></span></div>
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<span style="color: #3d85c6;">1 cebola picada<o:p></o:p></span></div>
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<span style="color: #3d85c6;">4 dente de alho<o:p></o:p></span></div>
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<span style="color: #3d85c6;">1 cenoura picada,<o:p></o:p></span></div>
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<span style="color: #3d85c6;">um ramo de manjericão, salsa,<o:p></o:p></span></div>
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<span style="color: #3d85c6;">30 ml azeite extra virgem<o:p></o:p></span></div>
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<span style="color: #3d85c6;">1 colher de sopa de orégano<o:p></o:p></span></div>
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<span style="color: #3d85c6;">Sal e pimenta a gosto</span></div>
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<b><span style="color: #3d85c6;"><span style="font-family: Georgia, Times New Roman, serif;">Modo de Preparo</span></span></b></div>
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<span style="color: #3d85c6;">Coloque a carne de porco e linguiça em uma panela com azeite quente e deixe fritar bem, selando todos os lados dos cubos e depois despeje o caldo de carne aos poucos e deixe cozinhar em fogo baixo por 1 hora.<br />Descasque e lave todos os legumes . </span><br />
<span style="color: #3d85c6;">Corte a cenoura , o aipo , a cebola e o alho picado muito fino , despeje o azeite em uma panela grande e frite o alho, a cebola e o aipo(salsão) por 5 minutos, adicione a cenoura e refogue 10 minutos a mais .<br />Neste ponto, adicione a carne cozida no caldo de carne a este e deixe cozinhar por mais 50 minutos em fogo baixo.<br />Despeje a <b><i>pura polpa de tomates</i></b> feita na</span><b><i><span style="color: red; font-family: Georgia, Times New Roman, serif;"> Passa Pomodoro Master</span></i></b><span style="color: #3d85c6;"> e tempere com orégano, sal e pimenta do reino , tampe e cozinhe por cerca 1 hora e 15 minutos em fogo baixo . Desligue o fogo e deixe repousar .</span><br />
<span style="color: #3d85c6;">Cozinhe o macarrão em bastante água fervente com sal , escorra "al dente" e misture na panela com o molho por alguns minuto , desligue o fogo e tempere com salsinha. Sirva em pratos fundos, decorado com manjericão .</span></div>
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<span style="color: #3d85c6; font-family: Georgia, Times New Roman, serif;"><b><i>Buon Appetito</i></b></span></div>
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<span style="color: #3d85c6; font-family: Georgia, Times New Roman, serif;"><b><i><br /></i></b></span></div>
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<span style="color: #3d85c6; font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>Chef Paulinho Pecora</i></b></span><br />
<span style="color: #3d85c6; font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span>
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Chef Paulinho Pecorahttp://www.blogger.com/profile/08125793725706967326noreply@blogger.com0tag:blogger.com,1999:blog-4327720296838156210.post-41627567544257807662014-08-15T07:30:00.001-07:002014-08-15T07:30:27.066-07:00Espaguete alla Puttanesca<div style="text-align: justify;">
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<b style="font-family: inherit; font-size: x-large;"><span class="Apple-style-span" style="color: #0b5394;">Espaguete alla Puttanesca</span></b></div>
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<b style="color: #0b5394; font-family: inherit;">Ingredientes</b></div>
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<span class="Apple-style-span" style="font-family: inherit;">500 g de Espaguete</span></div>
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<span style="color: #0b5394; font-family: inherit;">400g de tomates maduros, passados na </span><b><i><span style="color: red; font-family: Georgia, Times New Roman, serif;">Passa Pomodoro Master</span></i></b><span style="color: #0b5394; font-family: inherit;">, sem pele e sem semente. só Pura Polpa !!!</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">30 ml de azeite de oliva extra virgem</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">100g de azeitonas pretas picadas</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">30 g de alcaparras</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">2 dentes de alho picados</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">6 filés de alice importado</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 pimenta dedo de moça</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 pires de salsa picada</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b><span class="Apple-style-span" style="color: #0b5394;"> Modo de Preparo</span></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfk8SgaD65NYN54NLdSb6vsfdtNs3rRVkIElCqFSHIuaAJYbZ83AtpKtOZhAhZQBkcblGkOdXlgGRk6wvM_wRhYfA7AMJocmI4k6QwLTMR6WMeJElCV05oqNOoMUTs7uvHdOHKcdyd4co/s1600-h/m6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfk8SgaD65NYN54NLdSb6vsfdtNs3rRVkIElCqFSHIuaAJYbZ83AtpKtOZhAhZQBkcblGkOdXlgGRk6wvM_wRhYfA7AMJocmI4k6QwLTMR6WMeJElCV05oqNOoMUTs7uvHdOHKcdyd4co/s320/m6.jpg" height="240" width="320" /></a><span class="Apple-style-span" style="font-family: inherit;">Aqueça o azeite em fogo brando e doure o alho levemente, acrescente as azeitonas e alcaparras e deixe saltear, em seguida acrescente o aliche deixe refogar por 3 minutos. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Junte Polpa de Tomates feita na </span><b style="color: black;"><i><span style="color: red; font-family: Georgia, Times New Roman, serif;">Passa Pomodoro Master </span></i></b><span class="Apple-style-span" style="font-family: inherit;"> junto com a pimenta e deixe refogar e apurar a água, quando estiver espesso e bem aglutinado estará pronto!!</span></div>
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<span style="color: #0b5394; font-family: inherit;">Cozinhe em abundante água fervente e sal, o macarrão até ficar "<i>al dente"</i> e escorra bem... </span><br />
<span style="color: #0b5394; font-family: inherit;">Despeje a massa em uma tigela, tempere com o molho e misture. Sirva em pratos com um pouco de molho por cima e bastante salsinha picada.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #0b5394;"><br /></span></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #0b5394;"><b><i>Buono Appetito</i></b></span></span><br />
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #0b5394;"><b><i><br /></i></b></span></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #0b5394; font-size: large;"><b><i>Chef Paulinho Pecora</i></b></span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #0b5394; font-size: large;"><b><i><br /></i></b></span></span>
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Chef Paulinho Pecorahttp://www.blogger.com/profile/08125793725706967326noreply@blogger.com0tag:blogger.com,1999:blog-4327720296838156210.post-17461851006725536422014-08-13T00:30:00.000-07:002014-08-13T00:30:00.905-07:00Canelloni Passo a Passo e Recheios a base de ricota <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEP_gp4o43c5ZTs3V5S3aMRqSqeKVWT8g3fZWgZ0Extb501szAK8xhJMWyIOg_9ERjuBExEbguUYqJpTtk_13ebIiXl0oSihEn87DDEmQpq9HuVuQkFprBYNErNEH8we3Yx2CJDXSE71s/s1600/Canelone+8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEP_gp4o43c5ZTs3V5S3aMRqSqeKVWT8g3fZWgZ0Extb501szAK8xhJMWyIOg_9ERjuBExEbguUYqJpTtk_13ebIiXl0oSihEn87DDEmQpq9HuVuQkFprBYNErNEH8we3Yx2CJDXSE71s/s1600/Canelone+8.jpg" height="360" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><b><i><span style="font-size: large;">Canelloni di Ricota i noci al Sugo</span></i></b></td></tr>
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Nem é preciso dizer aqui como adoro massas e molhos, pois são meus preferidos para fazer e para comer e aqui no meu Blog sempre encontrará estas receitas italianas famosas e deliciosas e hoje falaremos de uma das mais deliciosas delas....Canelloni ou Canelones ( em português0....<br />
Uma típica massa italiana recheada de forma cilíndrica e de fácil confecção que agrada a "quase" todos os paladares, só não digo que é unanime, pois conforme disse Nelson Rodrigues - Toda a Unanimidade é Igniorante !!! - hahaha...<br />
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O produto comumente é consumido com recheio salgado que pode incluir queijo, ricota, vegetais como espinafre e carne moída. Depois é coberto por um molho que pode ser de tomate clássico ou bechamel e gratinados ao forno.<br />
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<b><i><u><span style="font-family: Georgia, Times New Roman, serif;">Detalhes do formato - </span></u></i></b>Esse tipo de macarrão é vendido tanto nas versões pré-cozida quanto na que necessita de um pré-cozimento antes de ser recheado. As dimensões são aproximadamente de 8 a 10 cm de comprimento por cerca de 2 cm de diâmetro.<br />
Não sabemos exatamente sua origem, mas sabemos que desde de quando os italianos dominaram essa técnica, na Península todos a fazem e amam essa receita e antes de falarmos de como fazê-lo é claro que antes vou direcioná-los ao link aonde ensino a fazer a "Pasta Básica" ou a massa padrão de macarrão necessária para isso...<br />
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Basta acessar este link - <a href="http://magodaspanelas.blogspot.com.br/2009/08/tagliatelli-alluovo-moda-antiga.html" target="_blank"><b><i><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Pasta Básica do Chef Paulinho Pecora</span></i></b></a><br />
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Depois vamos passar vários tipos de recheios e um link com vários tipos de molhos também...<br />
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<b><i>Vamos Começar com a Pasta Básica....depois de cilindrá-la você deve arrumá-las da seguinte forma...</i></b></h2>
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">Depois cortamos a massa nas seguintes medidas aproximadamente 8,0 X 10,0 cm para confeccionarmos os Canellones...</span></i></b><br />
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">Após isso, damos um pré-cozimento na massa, assim ela fica mais resistente e elástica para a confecção dos "cilindros"... use uma frigideira côncava tipo uma "wok" ou uma panela larga de pouca altura lateral e ferva 2 a 3 litros de água com sal e um fio de óleo, coloque os pedaços de massa um a um ( cozinhe poucos por vez...) e deixe que fiquem por apenas 2 minutos, retire e escorra em panos limpos como na foto abaixo...</span></i></b><br />
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">Para começar a montagem dos "canelones' você deve colocar a massa na posição 8 cm - horizontalmente e 10 cm - verticalmente...faça uma "cobrinha" com o recheio que escolher, já no tamanho do canelone, para que o cilindro tenha uma forma homogênea e lisa... conforme a foto...</span></i></b><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i>A partir daí basta enrolar a massa sobre o recheio, bem lentamente, com um breve "aperto" para que a massa vede e não abra ao montar o prato...conforme as fotos seguintes...</i></b></span><br />
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">Pronto !!!! Bem fácil de fazer...e dessa forma deverá proceder até fazer todas as peças ( cilindros) eu sempre sugiro de 3 a 4 unidades pro pessoa.</span></i></b><br />
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Para a Montagem do Prato eu sempre coloco bastante molho de sua preferência na base aonde estará montando o prato ( pirex, forma , bowl...etc...) ajeito os canelones com um pequeno espaço entre eles, despejo mais molho e polvilho um generoso queijo por cima para gratinar, que pode ser qualquer um conforme sua receita, aqui eu faço um clássico que é um Canelloni al Sugo com Parmesão...<br />
Sempre antes de levar ao forno, costumo colocar ou um pouco de leite ou algum caldo ou fundo de legumes para que não resseque ao forno...Leve a forno pré-aquecido em 200ºC e deixe por 30 a 40 minutos afim que gratine bem.<br />
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<b><i>Abaixo um recheio básico de ricota e suas saborizações e outros recheios para confeccionar e rechear seus canelones...e também qualquer tipo de massa recheada ( "Pasta Ripiena" )</i></b></h2>
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<span style="font-family: "Verdana","sans-serif"; font-size: large;"><b><i>Ingredientes<o:p></o:p></i></b></span></div>
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<span style="font-family: "Verdana","sans-serif";"><b><i>Quantidade – 1kg a 1,2 kg:<span style="font-size: small;"><o:p></o:p></span></i></b></span></div>
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<u><span style="font-family: "Verdana","sans-serif"; font-size: 12pt;"><b><i>Base de Recheio de Ricota</i></b></span></u></h2>
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<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Ricota<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">1 kg<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">gemas<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">2 un e 1 ovo inteiro<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Azeite extra virgem<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">30 ml<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Sal e pimenta branca<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">25 g de sal e 10 g de pimenta<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Salsa, cebolinha e manjericão<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">150 g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Creme de leite fresco<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">100g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<h2>
<span style="font-family: "Verdana","sans-serif"; font-size: 12pt;"><b><i><u>Ricota com nozes e passas</u></i></b></span></h2>
</div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Verdana","sans-serif"; font-size: 12pt;"><b><i><u>¼ porção</u></i></b><o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Base para recheio de ricota<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">200g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Nozes Picadas<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">100 g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Passas Escuras<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">50 g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Noz moscada<o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif; font-size: 12pt;"><br /></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">15g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<h2>
<span style="font-family: "Verdana","sans-serif"; font-size: 12pt;"><b><i><u>Ricota com espinafre e amêndoas</u></i></b></span></h2>
</div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Verdana","sans-serif"; font-size: 12pt;"><b><i><u>¼ porção</u></i></b><o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Base para recheio de ricota<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">200g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Azeite<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">30 ml<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Espinafre só folhas salteado com manteiga e cebola<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">80g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">Amêndoas<span style="font-size: small;"> em lâminas<o:p></o:p></span></span><br />
<span style="font-family: Verdana, sans-serif; font-size: 12pt;"><br /></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">50 g <o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<h2>
<span style="font-family: "Verdana","sans-serif"; font-size: 12pt;"><b><i><u>Recheio de ricota alla Siciliana</u></i></b></span></h2>
</div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Verdana","sans-serif"; font-size: 12pt;"><b><i><u>¼ porção</u></i></b><o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Base para recheio de ricota<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">200g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Azeite<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">30 ml<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Mix de ervas (salsão, alho poró e ervadoce de cabeça picados)<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">50g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Zests de Limão siciliano (casca ralada)<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">20 g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<h2>
<b style="font-family: Verdana, sans-serif; font-size: 12pt;"><i><u>Recheio de ricota alla Caprese</u></i></b></h2>
</div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="font-family: Verdana, sans-serif; font-size: 12pt;"><i><u><br /></u></i></b><b style="font-family: Verdana, sans-serif; font-size: 12pt;"><i><u>¼ porção</u></i></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Base para recheio de ricota<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">200g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Queijo parmesão<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">50g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Azeite<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">30 ml<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Mussarela de búfala<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">50 g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Tomate seco<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">30 g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Manjericão fresco<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">20 g<o:p></o:p></span></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
</td></tr>
<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Verdana","sans-serif"; font-size: 12pt;"><b><i><u><br /></u></i></b></span>
<h2>
<span style="font-family: "Verdana","sans-serif"; font-size: 12pt;"><b><i><u>Recheio de Ricota alla calabrese</u></i></b></span></h2>
</div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Verdana","sans-serif"; font-size: 12pt;"><b><i><u><br /></u></i></b></span><span style="font-family: "Verdana","sans-serif"; font-size: 12pt;"><b><i><u><br /></u></i></b></span><span style="font-family: "Verdana","sans-serif"; font-size: 12pt;"><b><i><u>¼ porção</u></i></b><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Base para recheio de ricota<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">200g<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Queijo parmesão<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">50g<o:p></o:p></span></div>
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<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Azeite<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">30 g<o:p></o:p></span></div>
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<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Linguiça calabresa picada e salteada<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">50 g<o:p></o:p></span></div>
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<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Alho poró<o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif; font-size: 12pt;"><br /></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">30g<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12pt;"><b><i><u><br /></u></i></b></span>
<h2>
<b style="font-family: Verdana, sans-serif; font-size: 12pt;"><i><u>Risoto de ricota alla Milanese</u></i></b></h2>
<b style="font-family: Verdana, sans-serif; font-size: 12pt;"><i><u><br /></u></i></b></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Verdana","sans-serif"; font-size: 12pt;"><b><i><u><br /></u></i></b></span><span style="font-family: "Verdana","sans-serif"; font-size: 12pt;"><b><i><u><br /></u></i></b></span><span style="font-family: "Verdana","sans-serif"; font-size: 12pt;"><b><i><u>¼ porção</u></i></b><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
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<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Base para recheio de ricota<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">200g<o:p></o:p></span></div>
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<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Queijo parmesão<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">50g<o:p></o:p></span></div>
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<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Azeite<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">30 ml<o:p></o:p></span></div>
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<tr><td style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: black; border-left-width: 1pt; border-style: none none solid solid; padding: 0cm 3.5pt; width: 228.65pt;" valign="top" width="305"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Presunto crú picado<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">100 g<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Cúrcuma ou Açafrão<o:p></o:p></span></div>
</td><td style="border: 1pt solid black; padding: 0cm 3.5pt; width: 229.6pt;" valign="top" width="306"><div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">15 g<o:p></o:p></span></div>
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<h3>
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">Procedimentos Operacionais</span></h3>
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<span style="font-family: Verdana, sans-serif; font-size: 12pt;">1. Passe a ricota em uma peneira, espremedor ou se preferir esmague com as mãos...<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 12pt;">2. Coloque a azeite e misture com as mãos comprimindo e revirando levemente.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 12pt;">3. Acrescente as gemas e misture até encorporarem.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 12pt;">4. Acrescente o creme e as ervas picadas até encorporarem<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 12pt;">5. Se precisar de mais creme de leite , acrescente até que chegue numa consistência firme e homogênea, não há a necessidade de usar todo ele na receita é apenas pra dar um ponto cremoso. Corrija o sal e pimenta e estatá pronto. Leve a geladeira para descansar por 20 min coberto com filme PVC.<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12pt;">6. <b>Para Saborizar:</b> ( ajustável a qualquer receita acima) Misture os ingredientes à base do recheio e estará pronto pra seu usado</span><span style="font-family: Verdana, sans-serif; font-size: 12pt;">. Como de praxe deixe uns 20 minutos em geladeira para a ricota absorver o sabor dos ingredientes<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12pt;">7. Montagem: </span><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Escolha a massa a ser recheada, no caso do Canelloni recheie sempre fazendo um cilindro com as mãos que preencha toda a lateral da massa a ser enrolada. No caso de outros tipos de massa sempre faça uma bolota bem apertada e coloque no centro/abaixo da massa para fechar e veda-la.<o:p></o:p></span></div>
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<span style="color: magenta; font-family: "Verdana","sans-serif"; font-size: 12pt;"> <o:p></o:p></span></div>
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<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
</div>
<div>
<b><i>Aqui um link para os Molhos - <a href="http://magodaspanelas.blogspot.com.br/2010/01/mille-ricette-di-pasta-receita.html" target="_blank"> </a></i></b><br />
<b><i><a href="http://purotomate.blogspot.com.br/2014/08/receitas-originais-de-molhos-italianos.html" target="_blank"><span style="font-size: large;">Festival de Molhos Italianos by Chef Paulinho Pecora</span></a></i></b></div>
<br />
<i><b><span style="font-family: Georgia, Times New Roman, serif;">Escolha sua massa, seu recheio e seu molho( ...ou molhos...) e monte seu delicioso Canelloni !!!!</span></b></i><br />
<i><b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b></i><i><b><span style="font-family: Georgia, Times New Roman, serif;">Buono Appetito</span></b></i><br />
<i><b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b></i><i><b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Chef Paulinho Pecora</span></b></i>Chef Paulinho Pecorahttp://www.blogger.com/profile/08125793725706967326noreply@blogger.com0tag:blogger.com,1999:blog-4327720296838156210.post-50071699111735125912014-08-12T09:20:00.003-07:002014-08-12T09:20:45.516-07:00Massa para Pizzas, Calzones e Focaccias e Molho para Pizza<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinz1r_Pq_dMnrjAPj145ZeSixbDnhTAKe-bHQD9iy0Te2HGTGRKRQWMOzB4u2piAKplD2uwr8ec_71L1o-3eOryM1A3EN3fhpeYWf-woKd3XpodZXBRCbfBtlhzA0n8GmmOyOjaM3ejKo/s1600-h/photo.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="color: #0b5394; font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinz1r_Pq_dMnrjAPj145ZeSixbDnhTAKe-bHQD9iy0Te2HGTGRKRQWMOzB4u2piAKplD2uwr8ec_71L1o-3eOryM1A3EN3fhpeYWf-woKd3XpodZXBRCbfBtlhzA0n8GmmOyOjaM3ejKo/s400/photo.jpg" height="400" width="300" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><b><span style="color: #0b5394; font-family: Verdana, sans-serif; font-size: small;">Pizza Romana</span></b></td></tr>
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<strong><span style="color: #0b5394; font-family: Verdana, sans-serif; font-size: large;">Antes da massa vamos comentar sober o assunto <em>"Pizza</em>":</span></strong><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;"><b><br /></b></span>E aí, pessoal, como vc acha que é a verdadeira "Pizza", massa grossa, massa fina, muita cobertura, pouca cobertura ( <i>o termo "recheada" ou "recheio" é errôneo, pois isso é aplicado aos calzones, que são fechados, quando a massa é aberta usamos o termo "cobertura")</i> muito molho, pouco molho!!!, redonda...quadrada...! antes de mais nada, antes de tirarmos alguma conclusão, que tal conhecer um pouco da história da pizza.<br />O termo <strong>"Pizza"</strong> vem do dialeto italiano da região de Napoli ( Campagna, Provincia Italiana) que antes da unificação italiana era um reino separado e significa um pedaço de massa amassada com as mãos, e com sabor!. </span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Verdana, sans-serif;">Por exemplo, as tortas recheadas daquela região são conhecidas como <strong>Pizza Chena </strong>ou pizza cheia, </span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: Verdana, sans-serif;">Se quiser conhecer esta receita é só acessar</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;"><a href="http://magodaspanelas.blogspot.com/2010/10/pizza-chena.html">http://magodaspanelas.blogspot.com/2010/10/pizza-chena.html</a></span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Verdana, sans-serif;">Traduzindo tudo isso e conforme minhas pesquisas esse termos são milenares e na época em que a Península Itálica era dominada pelos <b><i>Etruscos</i></b>, durante os séculos VI e VII a.C, muito antes dos romanos e dos mouros (árabes). Esse povo cozinhava em pedras vulcânicas arredondadas que iam direto ao fogo de lenha, o qual era chamado de <strong><i>Focaccio.</i> </strong>Apesar da escrita etrusca ainda ser um mistério para ciência, pois ainda não foi decifrada, este termo foi descoberto, durante a dominação romana sobre os etruscos no século II a.C em relatórios enviados por generais romanos ao Imperador. </span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUAusN3iuqN3P7iAYO8hbujGx2wldUqbMF6y6JQqBuApnnFQfZHUd7LcAHDwoKNJyxHivM9PcoKOBbzQORG-gBsXAjhyphenhyphenJA1gRD-DrGz0ViNeYelyKrwXYJzvOtmaUTcny44AVsTTfHpo/s1600/foto+31.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="color: #0b5394; font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUAusN3iuqN3P7iAYO8hbujGx2wldUqbMF6y6JQqBuApnnFQfZHUd7LcAHDwoKNJyxHivM9PcoKOBbzQORG-gBsXAjhyphenhyphenJA1gRD-DrGz0ViNeYelyKrwXYJzvOtmaUTcny44AVsTTfHpo/s400/foto+31.jpg" height="266" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><b><i><span class="Apple-style-span" style="color: #0b5394; font-family: Verdana, sans-serif; font-size: small;">La vera Pizza Margherita...!</span></i></b></td></tr>
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<span class="Apple-style-span" style="color: #0b5394; font-family: Verdana, sans-serif;">Como a base da alimentação do etruscos era o trigo, frutas secas, alho, o azeite e as frutas frescas e eram exímios artesãos de metais (cobre, ouro e estanho), Eles, para passarem o rigoroso inverno, faziam uma grande quantidade de pão o qual era desidratado e depois era molhado na hora de sua refeição, conforme a necessidade. </span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: Verdana, sans-serif;">Ocorre que para testarem a massa, eles tiravam pequenos pedaços durante a fermentação e amassavam com as mãos e para dar sabor, colocavam algo em cima ou dentro e assavam, isto era feito sempre pra ver a qualidade da massa e se já estava pronta para ser pão. No inverno europeu devido ao seu rigor, não era possível ser plantado e nem colhido nada e também acender algum fogo ou forno fora das casas, por isso a necessidade do povo etrusco em armazenar e desidratar alimentos pra uso, e devido as suas propriedades de artesãos de metal, eles cozinhavam em formas e utensílios de metal.</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">Até hoje nesta região Centro-sul da Itália, essa forma de alimentação ainda existe, e as famílias predominantemente rurais, assim fase até hoje com o pão, a pizza e diversos alimentos.</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">O que se sabe que a Pizza, conforme existe hoje nasceu em Napoli, no século XIX e seu modo de comercialização, deu-se pelas padarias cooperativadas, aonde varias familias faziam seu pão e cozinhavam em fornos comunitários. Acredita-se que algumas destas famílias se apossaram dos fornos comunitários, o qual se tornaram particulares e por algum motivo começaram a comercializar a Pizza feita em Bandejas e vendida aos pedaços. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-nDl_0mf5_oSGBJPyGGvKFuXW50wkwh1TiTmXjo91coP3CMAGochIKkXIQiUSMM-k8RNZzQvJoDLNBdtpo9HxnvoO3nkGCAEsrCiV_FZGHZT0iCLkQwVsUWC9OGyTCuT0cB-Sp015YY/s1600/sidney+das+antigas+789.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: #0b5394; font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-nDl_0mf5_oSGBJPyGGvKFuXW50wkwh1TiTmXjo91coP3CMAGochIKkXIQiUSMM-k8RNZzQvJoDLNBdtpo9HxnvoO3nkGCAEsrCiV_FZGHZT0iCLkQwVsUWC9OGyTCuT0cB-Sp015YY/s320/sidney+das+antigas+789.jpg" height="300" width="400" /></span></a><span style="color: #0b5394; font-family: Verdana, sans-serif;">Talvez, por que o Porto de Napoli era um lugar que recebia pessoas de várias regiões do mundo e a curiosidade e a natureza do Italiano de comercializar, tornaram essa prática possível.<br />O que tornou essa Iguaria famosa no mundo todo foi a imigração em massa de italianos pelo mundo, a Itália devido as guerras, e ao alto índice populacional, densidade demográfica e relevo inconstante, sofria com a fome e a qualidade de vida da população, por isso umas das alternativas era exportar pessoas em frentes de trabalho por profissão, com isso cada familia italiana que viajava pro exterior pra viver, levava consigo suas tradições e é claro sua receita de pizza favorita.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhugj9sTz3viPp1csTYh0vHj7qrMz9_N4RA19V7XZK9KvWUyWSreLxccEfvPuLqk26YXaH6eSKyj0ZyJKJhte9yLprEl34pQhESdFxzGQ7UZ8cW1lxq5fSScoYY0F0GG43hVZMuOgOuTHs/s1600/sidney+das+antigas+805.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: #0b5394; font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhugj9sTz3viPp1csTYh0vHj7qrMz9_N4RA19V7XZK9KvWUyWSreLxccEfvPuLqk26YXaH6eSKyj0ZyJKJhte9yLprEl34pQhESdFxzGQ7UZ8cW1lxq5fSScoYY0F0GG43hVZMuOgOuTHs/s320/sidney+das+antigas+805.jpg" height="300" width="400" /></span></a><span style="color: #0b5394; font-family: Verdana, sans-serif;">Então, não importa como vc gosta da sua Pizza, o que importa é que ela precisa ter massa, um bom molho de tomates e uma cobertura a seu gosto.<br />Bem , aqui eu deixo minha receita de massa de Pizza e aproveite bem.<br /><strong></strong></span><br />
<strong><span style="color: #0b5394; font-family: Verdana, sans-serif;"><br /></span></strong>
<strong><span style="color: #0b5394; font-family: Verdana, sans-serif;"><u>Ingredientes</u></span></strong><br />
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<span style="color: #0b5394; font-family: Verdana, sans-serif;"><br />1 Kg de farinha de Trigo especial</span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;">200g de semolina</span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;">1 colher de sopa de sal</span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;">2 colheres de sopa de açúcar</span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;">100 g de banha animal ou um copo de óleo de cozinha (100 ml)</span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;">600 ml de aguá mineral ou filtrada.</span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;">*( caso vc use a banha, derreta-a em micro ondas espere esfriar e a dissolva em agua temperatura ambiente)</span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;">3 tabletes de fermento biológico fresco ou 1 envelope de fermento biológico seco.</span></div>
<span style="color: #0b5394; font-family: Verdana, sans-serif;"><a href="http://1.bp.blogspot.com/_MxqcpdSa8jY/SlV2Jd5AlCI/AAAAAAAAAEA/ryv6owBvHkg/s1600-h/Imagem+049.jpg"></a><br /></span><span style="color: #0b5394; font-family: Verdana, sans-serif;"></span>
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<strong><span style="color: #0b5394; font-family: Verdana, sans-serif;"><u>Preparo da Massa</u></span></strong></div>
<span style="color: #0b5394; font-family: Verdana, sans-serif;"><br />Use uma vasilha grande ( 5 lts de volume)</span><br />
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<span style="color: #0b5394; font-family: Verdana, sans-serif;">Dissolva o fermento com o açúcar ( ao juntar os dois vc verá uma reação onde se aglutinarão)</span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2aqBoem_kr34Yy7Yvwh8GQ1H7u712zsxoOCPSy1rci5AQhNEcz84k3atN6RMVeo8BhoRKCTYkUz5OzN52_c_b9omgfAzsoz1Zqq1TRJkTMVHlWz084vRXWNTROtIt42qsdYm9qSXlvD0/s1600/SAM_2996.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="color: #0b5394; font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2aqBoem_kr34Yy7Yvwh8GQ1H7u712zsxoOCPSy1rci5AQhNEcz84k3atN6RMVeo8BhoRKCTYkUz5OzN52_c_b9omgfAzsoz1Zqq1TRJkTMVHlWz084vRXWNTROtIt42qsdYm9qSXlvD0/s400/SAM_2996.jpg" height="300" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><b><span style="color: #0b5394; font-family: Verdana, sans-serif; font-size: small;">Molho para Pizza cozido e pronto!!!!</span></b></td></tr>
</tbody></table>
<span style="color: #0b5394; font-family: Verdana, sans-serif;">Coloque a aguá e dissolva o sal junto.</span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;">Coloque a gordura( banha ou óleo) e misture tudo</span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;">Vá colocando a farinha pouco a pouco com uma mão e com a outra vá mexendo a massa.</span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;">aos poucos a farinha absorverá a humidade dos ingredientes e quando vc tiver uma massa lisa e desprendida das mãos estará no ponto. Deixe descansar por uma hora coberta com um pano limpo de algodão. Ela deverá dobrar de volume</span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;"></span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;">Após isso, corte a massa em 06 volumes iguais e boleie a massa, fazendo e bolas iguais, conforme a foto 2.</span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;">Depois é só abrir os discos no tamanho e na espessura que gostar... e cubra como quiser.</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;"><br /></span><span style="color: #0b5394; font-family: Verdana, sans-serif;"><b><u>Nota: </u></b>se vc gosta de massa fina, corte a massa em 8 pedaços iguais, assim menos volume ao abrir vc terá um disco mais fino...</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;"><br /></span><span style="color: #0b5394; font-family: Verdana, sans-serif;"><span style="font-size: large;"><b><u>Molho para Pizza</u></b></span></span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;"><br /></span><span style="color: #0b5394; font-family: Verdana, sans-serif;">Molho para pizza tem que ser COZIDOOOOO!!!! Se você deseja fazer o verdadeiro molho de pizza italiano siga as instruções aqui...</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Verdana, sans-serif;">Ingredientes</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Verdana, sans-serif;">3 latas de tomate pelatti </span><b><span style="color: #0b5394; font-family: Verdana, sans-serif;">ITALIANO ou 1,5 kg de polpa de Tomates passadas na </span><span style="color: red; font-family: Georgia, Times New Roman, serif;"><a href="http://www.purotomate.com.br/" target="_blank">Passa Pomodoro Master</a></span></b><br />
<b><br /></b>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU6FuVLMSRlRqzUEaWAw6ydHB5VpuacVZlR9k8S2BXsP5AEQ_Eea1oF75pjIURopiu3CMhXPUOvgBOECnKfLlxGFcKjDXdS0YI_twFbzxrcpXpjD6L1kw-wU5MnCPyMu9cimtbzrqoAfw/s1600/maq.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU6FuVLMSRlRqzUEaWAw6ydHB5VpuacVZlR9k8S2BXsP5AEQ_Eea1oF75pjIURopiu3CMhXPUOvgBOECnKfLlxGFcKjDXdS0YI_twFbzxrcpXpjD6L1kw-wU5MnCPyMu9cimtbzrqoAfw/s1600/maq.jpg" height="320" width="317" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><span style="color: red; font-size: small;"><b><i>Passa Pomodoro Master</i></b></span><br />
<span style="color: red; font-size: small;"><b><i>Acesse: <a href="http://www.purotomate.com.br/">www.purotomate.com.br</a></i></b></span></td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: #0b5394; font-family: Verdana, sans-serif;">3 dentes de alho esmagados com a mão com casca e tudo</span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: Verdana, sans-serif;">50 ml de azeite extra virgem</span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: Verdana, sans-serif;">1 colher de sopa de flor de sal</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">1 colher de sopa de açúcar refinado ( só no Brasil usamos isso, para tirar a acidez, porém se o tomate estiver doce e bem maduro...e você passou na</span><b><i><span style="color: red; font-family: Georgia, Times New Roman, serif;"> Passa Pomodoro Master</span></i></b><span style="color: #0b5394; font-family: Verdana, sans-serif;"> nem use pois não precisará !!!)</span></div>
<span style="color: #0b5394; font-family: Verdana, sans-serif;">1 colher chá de orégano</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">Em uma panela, abra e despeje os tomates das 3 latas, caso use a polpa...não é preciso...! bem mais fácil !!!</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">Esmague com as mãos até ficar "pedaçudo" isso se usar as latas de tomate pelado...</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">Junte todos os ingredientes, misture e leve ao fogo médio por 50 minutos</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">Desligue o fogo e reserve</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">O molho dever ser usado frio na Pizza....</span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: Verdana, sans-serif;"><b><u><br /></u></b></span>
<span class="Apple-style-span" style="color: #0b5394; font-family: Verdana, sans-serif;">Buono Appetito</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;"><br /></span>
<div align="justify">
<strong><i><span class="Apple-style-span" style="color: #0b5394; font-family: Verdana, sans-serif; font-size: large;">Chef Paulinho Pecora</span></i></strong><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;"><strong><i><span class="Apple-style-span" style="font-size: large;"><br /></span></i></strong></span>
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Chef Paulinho Pecorahttp://www.blogger.com/profile/08125793725706967326noreply@blogger.com0tag:blogger.com,1999:blog-4327720296838156210.post-15632620670881955822014-08-07T10:58:00.002-07:002014-08-07T11:00:59.875-07:00Receitas Originais de Molhos Italianos <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpsD58_WI_Sk8XGW7iP8qBHVWga97f3Qe3vNJfJNj-H6v02cif95AvIU-IzTIpBvN88slsGLG1dLyMIviiw0wDSSiz8VhjPH0YAOwUF63o08cTG2CV38pz7EK0QsuJMxcVwwi8AIzQgNM/s1600-h/aa1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><span style="font-family: inherit;"><i><br /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpsD58_WI_Sk8XGW7iP8qBHVWga97f3Qe3vNJfJNj-H6v02cif95AvIU-IzTIpBvN88slsGLG1dLyMIviiw0wDSSiz8VhjPH0YAOwUF63o08cTG2CV38pz7EK0QsuJMxcVwwi8AIzQgNM/s400/aa1.JPG" height="400" width="290" /></i></span></a></div>
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<i><span style="font-family: inherit;"><u><b>Receitas Originais de Molhos Italianos</b></u></span><b> </b></i></h2>
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<i>Queridos seguidores, não querendo ser taxativo ou esnobe, tenho certeza dessas receitas serem originais, pois sou descendente direto de Italianos, sendo eu e minhas irmãs os únicos descendentes nascidos fora da Itália na minha Família e vi minhas Bisnonnas, Nonnas, Zii e Zie, Pappa e Mamma, fazerem esses molhos conforme as receitas que passerei aqui. Outra credencial que possuo é de ser formado pelo </i><br />
<i><u><b>ICIF (Institute of Culinary Italian for Foreigners) </b></u>em cursos temáticos especiais de culinária italiana e na época que fiz, em 1999, o <b>ICIF</b> tinha um programa de formar mestres cozinheiros em receitas originais italianas para difundir a cultura italiana pelo mundo através de seus restaurantes e fui direcionado a isso, conservar o modo e a forma de fazer esses molhos. Aonde você for, ou em qualquer lugar do mundo, existem milhares de combinações diferentes, pois as receitas se adaptam ao clima, as atividades agrícolas, costumes e tipos de ingredientes do lugar em questão, porém a tradicionalidade tem que ser mantida. </i><br />
<i style="font-family: inherit;">Por que existe as polpas e os extratos de tomates, se aqui no Brasil existe tomate o ano inteiro ?</i></div>
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<i style="font-family: inherit;"><br /></i><i style="font-family: inherit;">Por que na Itália tomates só são plantados e colhidos de abril a setembro e como lá o tomate é base alimentar pro ano todo, eles usam as polpas previamente cozidas e os extratos ( secos ao sol) por causa do inverno.</i></div>
<i style="text-align: left;"><i><span style="font-family: inherit;">Existe uma técnica centenária conhecido como </span><b><span style="font-family: Georgia, Times New Roman, serif;">"Botiglie" </span></b><span style="font-family: inherit;">aonde os tomates amadurecidos nas plantas e recém colhidos são triturados e peneirados, depois envasados em garrafas ( Botiglie em italiano), tapados hermeticamente e cozidos em água fervente para esterilização. Esta técnica ainda é usada nas regiões rurais da Itália de Norte ao Sul. E se conservam por até 1 ano!!!!!</span></i></i><i style="font-family: inherit;"></i><br />
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<i style="font-family: inherit;">Acontece que com a industrialização e a Urbanização ocorrida após a Segunda Guerra Mundial, em todo o mundo levou as Indústrias Alimentícias a produzirem as polpas e extratos para o consumo urbano. A máquina ao qual eu comento no filme abaixo deu origem a <b><span style="color: red;">PASSA POMODORO MASTER....</span></b></i></div>
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<i style="font-family: inherit;">E isso aconteceu tb no Brasil, qdo chegaram os primeiros imigrantes italianos trouxeram essa tradição e muitos que foram para as lavouras de café na região de Jundiaí até ribeirão Preto e no meio dessas lavouras , plantavam tomates e faziam suas "Botiglie" e extratos. Daí dessa região nasceram Industrias como CICA ( Famiglia Bonfiglioli) e a ETTI ( Famiglia Paoletti), percussoras na fabricação desses produtos exatamente tendo a tradição das suas famílias como início!</i></div>
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<i style="font-family: inherit;">A latinha de extrato Elefante faz este 75 anos de produção e umas das marcas mais antigas do mercado e continua "TOP of Mind" dos extratos!</i></div>
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<i><span style="font-family: inherit;">POR ISSO MOLHO " AL SUGO" VEM DESTE TERMO POIS SE OBTÉM O SULCO DA POLPA DO TOMATE... E NADA MELHOR DO QUE A </span><b><span style="color: red; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">PASSA POMODORO MASTER</span></b><span style="font-family: inherit;"> <span style="font-family: inherit;">PARA ISSO !!!</span></span></i><br />
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<i style="font-family: inherit;">As receitas de molho al sugo diferem na Itália conforme as características de cada Região....</i></div>
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<i style="font-family: inherit;">Na Toscana, ele é temperado com um refogado de mirepoix de cebola, salsão e cenoura na manteiga!</i></div>
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<i style="font-family: inherit;">Na Campagna, tempera-se com azeite de oliva, alho, orégano e sal marinho.</i></div>
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<i style="font-family: inherit;"><i style="font-family: inherit;">Na Sicilia, vai cebola, alho, erva doce fresca ( Funcho) e raspas de limão.</i></i></div>
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<i style="font-family: inherit;"><i style="font-family: inherit;">No veneto se adiciona vinho Branco a forma Toscana de fazer....</i></i></div>
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<i style="font-family: inherit;">E por aí vai....</i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;"><b>Quais as características de Molho "al Pomodoro"?</b></span></i></div>
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<i><span style="font-family: inherit;">A palavra <b>Pomodoro</b>, vêm do Italiano e significa - tomate - e sua característica principal é que os tomates estejam de crú ( frescos) a semi cozido (escaldados para retirada da pele e sementes). A Tradição nos diz que nesta manipulação e confecção das receitas, os temperos não devem ser refogados ou fritos e sim cozidos juntos com os tomates frescos ou em concassê ( tomates sem pele e sementes e picados a brunoise). Esse molho é muito usual na Itália nos meses de Verão e Primavera.</span></i></div>
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<i><span style="font-family: inherit;">O mais famoso é o Pomodoro al Basilico ( manjericão), mas existe o Pomodoro Crudo alle erbe - Pomodoro i Aglio - Pomodoro i Melenzane - e por aí vai!!!!</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8Xgd3C1Gejl0ZkxWScv-cb1tc3uFU5jFpgKtFA-XK_weF_ZsUtnv9_8NCPvVUyr-nQBfuxhyj421G6uCCQ-iQKv6fnnj1Vfi4b7Ko493xErALmEEPXakihDoaJVv_Ib1TskduhZJHOM/s1600/maq.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8Xgd3C1Gejl0ZkxWScv-cb1tc3uFU5jFpgKtFA-XK_weF_ZsUtnv9_8NCPvVUyr-nQBfuxhyj421G6uCCQ-iQKv6fnnj1Vfi4b7Ko493xErALmEEPXakihDoaJVv_Ib1TskduhZJHOM/s1600/maq.jpg" height="400" width="396" /></a><i><span style="font-family: inherit;">Voltando ao assunto polpas e extratos, sei que existe uma mística sobre isso de que o verdadeiro molho italiano de tomates é feito somente de tomates frescos...me perdoem, mas estão enganados !!!!!</span></i></div>
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<i><span style="font-family: inherit;">Existem centenas de receitas aonde se usam os extratos e polpas de norte a sul na Itália e tb um modo do Italiano de usar os tomates em conserva são os Pellatti!!!! que chegaram aqui por volta dos anos 90, mas lá se usa há 40 anos!!!</span></i></div>
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<i><span style="font-family: inherit;">E por isso trouxemos diretamente da Itália para você a</span><span style="color: red; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b> PASSA POMODORO MASTER..</b></span><span style="font-family: inherit;">.com ela seu molho de tomates vai ficar muito mais puro..<b><span style="color: red;">.É PURA POLPA !!!</span></b></span></i><br />
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<i><span style="font-family: inherit;">Produto versátil que vai deixar seus molhos e sua "Pasta" muuitoooo melhor!!!!</span></i></div>
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<i><b><span style="font-family: inherit; font-size: large; text-decoration: underline;">Base para Molho de Tomates</span></b></i></h2>
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<i style="font-family: inherit;"><br /></i><i style="font-family: inherit;">- 4 kgs de tomates bem maduros e firmes</i></div>
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<span style="font-family: inherit;"><i>- 4 dentes de alho picado</i></span></div>
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<span style="font-family: inherit;"><i>- Um bouque garni com 10 folhas de manjericão com talo e tudo, 4 hastes de tomilho, um galho de louro com 4 folhas, 2 ramos de salsa. Pegue um gaze, ou tulle, abra bem coloque as folhas arrumadas sobrepostas e amarre bem como um saquinho.</i></span></div>
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<span style="font-family: inherit;"><i>- Sal e pimenta a gosto.</i></span></div>
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<i style="font-family: inherit;">- 30 ml de azeite extra virgem.</i><br />
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<i style="font-family: inherit;"><b>Modo de Preparo </b></i></div>
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<i><span style="font-family: inherit;"><b>- </b></span><span style="font-family: inherit;">Corte os tomates ao meio e retire toda a parte da haste que segura o tomate na planta ( parte branca, central) , sem retirar as sementes ou a pele. Lave-os e leve-os para uma panela em fogo baixo com pouca água e por somente 3 minutos, apenas para retirar impurezas e agrotóxicos </span><span style="font-family: inherit;">.</span></i></div>
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<i>- Escorra os tomates e passe na <b><span style="color: red; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">PASSA POMODORO MASTER</span></b>, quantas vezes precisar até ficar a semente e a casca de uma lado e só Polpa Pura do outro !!!!</i></div>
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<i><span style="font-family: inherit;">- Em uma panela aqueça o azeite e doure o alho triturado ou picado lentamente, acrescente a Polpa de tomates do processo acima </span><span style="font-family: inherit;">e aguarde levantar fervura.</span></i><br />
<i><span style="font-family: inherit;">- Acrescente o Bouque Garni a aguarde reduzir um pouco e pronto !!!</span></i></div>
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<b>- Caso queira retire o bouquet garni antes de guardar a base em geladeira, esta base dura até 5 dias em refrigeração constante a menos de 8ºC+. O bouque garni pode dar mais sabor se deixá-lo, porém pode comprometer o tempo de conservação, pois no molho ele oxida com o tempo.</b></div>
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<i><span style="font-family: inherit;"><b> <span style="text-decoration: underline;">Este processo serve pra qualquer tipo de molho italiano que vai tomates.</span></b></span></i><br />
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<i><span style="font-weight: normal;"><span style="font-weight: 800;"><b><span style="text-decoration: underline;"><span style="-webkit-text-decorations-in-effect: none;">Molhos Tradicionais</span></span></b></span></span></i></h2>
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<i><span style="font-weight: bold;">Para uma boa receita de Pasta Ciuttà é preciso levar em conta algumas regras importantes:</span></i></div>
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<i><b><span style="text-decoration: underline;">a</span>) </b>Cozinhar a Pasta em água fervente abundante com sal e um fio de óleo e sempre deixe "Al Dente", por favor!!!.</i></div>
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<i><b>b)</b> Quando coar a pasta, sempre deixe com um pouco d'água, não deixe secar totalmente no escorredor, além de deixar a pasta mais saborosa, conserva quente por mais tempo ao servi-la.</i></div>
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<i><b>c) </b>Sempre que refogar os ingredientes em azeite, faça-o lentamente assim aproveitará melhor o sabor dos alimentos e finalize sempre jogando a pasta no molho e misturando e não ao contrário, pois o resultado final é muuuuiiito melhor!!!</i></div>
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<i><b>d)</b> Todas as receitas aqui são para 500g de Pasta e servem bem 6 pessoas. não costumo colocar a quantidade de sal ou pimenta do reino nas receitas, fica a o seu paladar, só não esqueça de corrigi-lo se precisar</i></div>
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<i><b>e)</b> O termo <b>Pastasciùtta</b> significa "Massa Enxuta" e é um modo bem peculiar do Italiano cozinhar e comer seu macarrão, pois seu modo rápido e prático de ser elaborada ajuda a fazer uma refeição barata e nutritiva, que otimiza tempo, assim na Moderna Cozinha Italiana, isto se tornou o prato principal das pessoas que trabalham fora e chegam a noite pra cozinhar ou que tem pouco tempo pra comer.</i></div>
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<i><span style="font-weight: normal;"><span style="font-weight: 800;"><b><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;">1) Ragù Alla Bolognese</span></span></span></b></span></span></i></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgcKFT7FBE6aMukhN_ZbomGas1j4m_31t6bJQELt7M2rgtY_pX_bO4sbGTzqXCdYKnrsY6m6IJkRq0o2WcezJoO5XJK44wC1RM90b2Jj96kxfNycyvvtW9dnotJvIoo4Fhrf96Pmk1vA/s1600-h/m24.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgcKFT7FBE6aMukhN_ZbomGas1j4m_31t6bJQELt7M2rgtY_pX_bO4sbGTzqXCdYKnrsY6m6IJkRq0o2WcezJoO5XJK44wC1RM90b2Jj96kxfNycyvvtW9dnotJvIoo4Fhrf96Pmk1vA/s200/m24.jpg" height="240" width="320" /></i></a></div>
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<i>1 litro de base de molho de tomates.</i></div>
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<i>500 g de carne moída de Boi.</i></div>
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<i>250 g de toucinho de porco fresco moído.</i></div>
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<i>1 pires de salsão picado sem as folhas.</i></div>
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<i>1 pires de alho poró picado s/ as folhas.</i></div>
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<i>1 pires de cenoura ralada.</i></div>
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<i>500 ml de caldo de carne.</i></div>
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<i>Azeite de oliva , sal, pimenta a gosto.</i></div>
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<i>4 dentes de alho picados.</i></div>
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<i>1 cebola média picada.</i></div>
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<i><b>Modo de Preparo</b></i><br />
<i><br /></i><i>Aqueça o azeite, doure o alho e depois acrescente a cebola e doure levemente. Acrescente o salsão, o alho poró e a cenoura e deixe refogar bem, junte a s carnes e deixe refogar tudo junto, corrija o sal e polvilhe um pouco de pimenta do reino. Após bem refogado junte o caldo de carne, deixe cozinhar por 10 minutos e após adicione a base para molhos e deixe cozinhar bem até reduzir e conforme reduz vá acrescentado o Caldo de Carne aos poucos até terminar de apurar e ficar denso e saboroso.</i></div>
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<i>Para quem gosta e quer um sabor mais acentuado e mais cor pode acrescentar uma generosa colher de sopa de extrato de tomates no refogado das carnes, antes de introduzir o caldo.</i><br />
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<i><span style="font-weight: normal;"><span style="font-weight: 800;"><b><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-weight: normal;"><span style="-webkit-text-decorations-in-effect: underline; font-weight: bold;"><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;">2) Al Sugo</span></span></span></span></span></b></span></span></i></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwvXtTOdwaauUTqKitNeyPfisby71yURrJ-O7TjEYaqThXVXr2j8czzz3LMlmPxljaTz3CtKOygtfCLtVN4riuILNTMqqpdBOvRYZZ5iaJ4FOhmmHkmKV1VDZrBMzwsxMawzebHC1mGwA/s1600-h/m22.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwvXtTOdwaauUTqKitNeyPfisby71yURrJ-O7TjEYaqThXVXr2j8czzz3LMlmPxljaTz3CtKOygtfCLtVN4riuILNTMqqpdBOvRYZZ5iaJ4FOhmmHkmKV1VDZrBMzwsxMawzebHC1mGwA/s200/m22.jpg" height="238" width="320" /></i></a></div>
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<i>2 Litro de Base de molhos de tomates</i></div>
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<i>4 dentes de alho picado.</i></div>
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<i>3 a 4 cenouras grandes raladas. (300g)</i></div>
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<i>1 cebola grande bem picada.</i></div>
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<i>½ maço de salsão, 1 alho poró.</i></div>
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<i>½ maço de salsa e cebolinha verde picados.</i></div>
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<i><b><span style="font-family: inherit; font-weight: normal;">Um</span><span style="font-family: inherit;"> bouquet garni </span><span style="font-family: inherit; font-weight: normal;">com 10 folhas de manjericão com talo e tudo, 4 hastes de tomilho, um galho de louro com 4 folhas, 2 ramos de salsa. - P</span></b></i><i>egue um gaze, ou tulle, abra bem coloque as folhas arrumadas sobrepostas e amarre bem, como um saquinho e deixe cozinhar junto.</i></div>
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<i>Sal e pimenta a gosto.</i></div>
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<i>1 colher de sopa de açucar.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioedR0k2je7mBf28xGsG2UE1pc0uo6RqdzxIxxBX5sW-NOawOIyDRn5-li_HpwDXCHauMg7ZoGLRYQaWXMYDXEjCbQQeo5Yl1pXi2S7B9etJGsGkGWnLXcYF4-OacUtXOPmGSIH9SZm0U/s1600/AlhoPor.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioedR0k2je7mBf28xGsG2UE1pc0uo6RqdzxIxxBX5sW-NOawOIyDRn5-li_HpwDXCHauMg7ZoGLRYQaWXMYDXEjCbQQeo5Yl1pXi2S7B9etJGsGkGWnLXcYF4-OacUtXOPmGSIH9SZm0U/s200/AlhoPor.jpg" height="240" width="320" /></a><i>30 ml de azeite extra virgem.</i></div>
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<i><br /></i></div>
<div style="text-align: left;">
<i>Em uma panela aqueça o azeite e doure o alho triturado ou picado lentamente, a cebola, a cenoura ralada, os bulbos de salsão e o alho poró, bem picadinhos e sem as folhas e deixe refogar lentamente até que amoleçam. Acrescente a base de molho de tomates do processo acima e a colher de açucar e o bouquet garni e aguarde levantar fervura. </i></div>
<div style="text-align: left;">
<i>Ferva um Litro de água, junto com as folhas do salsão e do alho poró, formando um caldo e reserve.</i></div>
<div>
<i>Acrescente o caldo aromático aos poucos e conforme o molho apura e abaixa o volume, faço isso até terminar a aguá e ele ficar espesso e consistente e assim esta pronto para receber sua massa preferida.</i><br />
<i><br /></i><b><u><span style="font-family: Georgia, Times New Roman, serif;"><i>Algumas Observações Importantes:</i></span></u></b><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>A cenoura é para dar sabor e tirar parte da acidez dos tomates, pois sendo rica em Beta caroteno ( um polissacarideo ) tem a mesma função do açúcar, os molhos feitos no norte da itália sempre recebem este mirepoix de salsão, cenoura e cebola...e alguns locais como no Piemonte, e o alho poró, no sul da Itália.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Sim, vc mantém a cenoura no molho!</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Todo o tipo de bouquet garni (ervas frescas) ou de épices ( ervas secas e especiarias) tem apenas a função de aromatizar e devem ser retirados após seu completo cozimento, por isso são colocados separados,</i></span></div>
<div style="text-align: left;">
<i><br /></i>
<i><br /></i></div>
<div style="text-align: left;">
<h3>
<i><b><span style="font-family: Georgia, 'Times New Roman', serif;">3)<span style="text-decoration: underline;"> Bechamél (branco) </span></span></b></i></h3>
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0eLs3j2Ol7xQMUijj3e7eVOmo_WSS1Mes9NZTKwJikKrnI-Y8GEDotwZjDdibtvCECFgfMxCB-ukrtyiX_ZMHPTrvcCTjZIxsH9i9HsMu1wED8nxrs75dTs5KKTY9N3jXn24LAmt81tc/s1600/m5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0eLs3j2Ol7xQMUijj3e7eVOmo_WSS1Mes9NZTKwJikKrnI-Y8GEDotwZjDdibtvCECFgfMxCB-ukrtyiX_ZMHPTrvcCTjZIxsH9i9HsMu1wED8nxrs75dTs5KKTY9N3jXn24LAmt81tc/s200/m5.jpg" height="240" width="320" /></span></a><br />
<div style="font-style: italic; text-align: left; text-decoration: underline;">
<br /></div>
<i style="font-family: inherit; font-weight: bold; text-align: left;">Esta receita é uma base pra qualquer molho branco</i><br />
<div style="text-align: left;">
<span style="font-family: inherit; text-decoration: underline;"><b><i><br /></i></b></span></div>
<div style="text-align: left;">
<i>1 litro de leite.</i></div>
<div style="text-align: left;">
<i>1 litro de creme de leite fresco </i></div>
<div style="text-align: left;">
<i>(apesar que com creme de leite seria molho Mornay, mas vamos incrementar um pouco, ok!)</i></div>
<div style="text-align: left;">
<i>1 cebola grande picada.</i></div>
<div style="text-align: left;">
<i>50 g de mateiga.</i></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg581_OKybG4B5M2fsX2NAawWq2Gl8Th07bV3YsviHe2veER05iix-8g3Zpg0zTvkDmX2H0VaOkEYilLp6gFpeJIgxaQk04EIr9p1gSChib4ukC5ezdPZKHFzEk5hGrdOxPRFeHDZaWhqk/s1600/Bechamel+da+c%C3%A9lia.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg581_OKybG4B5M2fsX2NAawWq2Gl8Th07bV3YsviHe2veER05iix-8g3Zpg0zTvkDmX2H0VaOkEYilLp6gFpeJIgxaQk04EIr9p1gSChib4ukC5ezdPZKHFzEk5hGrdOxPRFeHDZaWhqk/s200/Bechamel+da+c%C3%A9lia.jpg" height="240" width="320" /></span></a><i></i><br />
<div style="text-align: left;">
<i>1 colher de chá de noz moscada.</i></div>
<i style="text-align: left;">½ Xícara de água.</i><br />
<div style="text-align: left;">
<i>2 colheres de sopa de Farinha de trigo</i></div>
<div style="text-align: left;">
<i>Salsa e Cebolinha Picadas o quanto bastar</i></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg581_OKybG4B5M2fsX2NAawWq2Gl8Th07bV3YsviHe2veER05iix-8g3Zpg0zTvkDmX2H0VaOkEYilLp6gFpeJIgxaQk04EIr9p1gSChib4ukC5ezdPZKHFzEk5hGrdOxPRFeHDZaWhqk/s1600/Bechamel+da+c%C3%A9lia.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><i></i><br />
<div style="text-align: left;">
<i>Aqueça a manteiga e doure a cebola levemente, acrescente a noz moscada e deixe refogar, junte o leite e o creme de leite e aguarde levantar fervura.</i></div>
<br />
<div style="text-align: left;">
<i>Dissolva a farinha de trigo na águas fria e acrescente a mistura e aguarde a mistura engrossar mexendo constantemente.</i></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqUYPifAYKPVGQX4R-N_59VaIx3lsDxItmwlwyqBN9XFjAilcZQGfxlavMQnjm_HAoSXEd0B_Ri6jVoPESRNrJPJGBXHzyYjSlbfbxnXxzVwnF0eqZzQhQw45tpv2b259CXmw4kFOWwek/s1600/alfredo+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqUYPifAYKPVGQX4R-N_59VaIx3lsDxItmwlwyqBN9XFjAilcZQGfxlavMQnjm_HAoSXEd0B_Ri6jVoPESRNrJPJGBXHzyYjSlbfbxnXxzVwnF0eqZzQhQw45tpv2b259CXmw4kFOWwek/s200/alfredo+3.jpg" height="240" width="320" /></span></a><i></i><br />
<div style="text-align: left;">
<i>Para Finalizar desligue o fogo e acrescente as ervas frescas e </i></div>
<i style="text-align: left;">está pronto.</i><br />
<i style="font-weight: bold; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;"><br /></span></i>
<br />
<h3>
<i style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;">4)Gorgonzola com ervas</span></i></h3>
<br />
<div style="text-align: left;">
<i style="font-weight: bold;"><span style="font-family: inherit; font-weight: normal;"><br /></span></i>
<i style="font-weight: bold;"><span style="font-family: inherit; font-weight: normal;">1 Litro de Molho Bechamel</span></i></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-family: inherit; font-weight: normal;">100 g de Gorgonzola</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-family: inherit; font-weight: normal;">2 colheres de manteiga sem sal</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-family: inherit; font-weight: normal;">50 g de Parmesão ralado fino</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-family: inherit; font-weight: normal;">1 pitada de noz moscada</span></i></span></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJT9xGCYqrnCpcUpJihxRmRdsWjyT_aqOV1k0pU1MBQZTPdHXtct7Y-FoM3V7mR-mkVMleo2Z8Pv-4Oac4rC94XzFv3x6TKmm_iZmg-tbiS0QzDT7c3S1VsGgH-slRhVAWcWOO9ZFsn-Y/s1600/Gorgonzola+com+ervas+da+c%C3%A9lia.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"></span></a><span style="font-weight: bold;"><i><span style="font-family: inherit; font-weight: normal;">100 g de Finne Herbes ( salsa, cebolinha, cerefólio e estragão frescos e picados)</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-family: inherit; font-weight: normal;">Sal e pimenta do reino a gosto.</span></i></span><br />
<i style="font-weight: bold;"><span style="font-family: inherit; font-weight: normal;"><br /></span></i>
<i style="font-weight: bold;"><span style="font-family: inherit; font-weight: normal;">Em uma panela aqueça a manteiga com um fio de azeite e polvilhe a noz moscada e a porção de Finne herbes e deixe as ervas refogarem.</span></i></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJT9xGCYqrnCpcUpJihxRmRdsWjyT_aqOV1k0pU1MBQZTPdHXtct7Y-FoM3V7mR-mkVMleo2Z8Pv-4Oac4rC94XzFv3x6TKmm_iZmg-tbiS0QzDT7c3S1VsGgH-slRhVAWcWOO9ZFsn-Y/s1600/Gorgonzola+com+ervas+da+c%C3%A9lia.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJT9xGCYqrnCpcUpJihxRmRdsWjyT_aqOV1k0pU1MBQZTPdHXtct7Y-FoM3V7mR-mkVMleo2Z8Pv-4Oac4rC94XzFv3x6TKmm_iZmg-tbiS0QzDT7c3S1VsGgH-slRhVAWcWOO9ZFsn-Y/s200/Gorgonzola+com+ervas+da+c%C3%A9lia.jpg" height="300" width="400" /></a><span style="font-weight: bold;"><i><span style="font-family: inherit; font-weight: normal;">Coloque o gorgonzola e deixe derreter levemente e acrescente o bechamel e deixe cozinhar. Quando estiver no ponto de espesso, esta pronto!!!.</span></i></span></div>
<div style="text-align: left;">
<b><i><br /></i></b></div>
<div style="text-align: left;">
<h3>
<i><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;">5) Alle Quatri Formaggi (4 Queijos)</span></span></span></i></h3>
</div>
<div style="text-align: left;">
<i style="font-weight: bold;"><span style="font-weight: normal;"><br /></span></i><i style="font-weight: bold;"><span style="font-weight: normal;">1 Litro de Molho Bechamel</span></i></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">100 g de Gorgonzola</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">100 g de Mussarela</span></i></span></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmukqvu_Qh58ezHPRjUWY3Bcx5KCy0eNsUnv8Bow-RR4Eq4zMaOCEdPS0VMLKuXg3FTKGGvoZbQGmKaSFjs30wzbT1F5pndgCnKEBId9HTlZb3wlgGUgt7wk_vtQKhUG6vi2RSrY2iOc8/s1600/alfredo+4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmukqvu_Qh58ezHPRjUWY3Bcx5KCy0eNsUnv8Bow-RR4Eq4zMaOCEdPS0VMLKuXg3FTKGGvoZbQGmKaSFjs30wzbT1F5pndgCnKEBId9HTlZb3wlgGUgt7wk_vtQKhUG6vi2RSrY2iOc8/s200/alfredo+4.jpg" height="240" width="320" /></span></a><span style="font-weight: bold;"><i><span style="font-weight: normal;">100g de Catupiry</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">2 colheres de manteiga sem sal</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">50 g de Parmesão ralado fino</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">1 pitada de noz moscada</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">100 g de Finne Herbes ( salsa, cebolinha, cerefólio e estragão frescos e picados)</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">Sal e pimenta do reino a gosto.</span></i></span></div>
<div style="text-align: left;">
<i><br /></i></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">Em uma panela aqueça a manteiga com um fio de azeite e polvilhe a noz moscada e a porção de Finne herbes e deixe as ervas refogarem.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">Coloque os 4 queijos e deixe derreter levemente e acrescente o bechamel e deixe cozinhar.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">Quando estiver no ponto de espesso, esta pronto.</span></i></span><br />
<br />
<br /></div>
<div style="text-align: left;">
<a href="http://1.bp.blogspot.com/_h_wBDbDNgxc/S0yS1M_qeTI/AAAAAAAAAwc/yvOD51qNTcs/s1600-h/m20.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><i><img border="0" src="http://1.bp.blogspot.com/_h_wBDbDNgxc/S0yS1M_qeTI/AAAAAAAAAwc/yvOD51qNTcs/s200/m20.jpg" height="300" width="400" /></i></a><br />
<h3>
<i><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;">6) Pomodoro al Basilico</span></span></span></span></span></i></h3>
</div>
<div style="text-align: left;">
<span style="font-family: inherit; text-decoration: underline;"><b><i><br /></i></b></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">4 Kgs de tomates italianos , sem pele e sem semente.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">4 dentes de alho, cortados em lâminas.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">50 ml de azeite extra virgem.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">1 colher de sopa de açucar.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">sal a gosto.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">20 folhas de manjericão fresco</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">1 colher de café de óregano.</span></i></span></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgguzOjLheoVjK01W0sV9i6-Lt3QI59t5AmVkHveri8yxH8SCvhjuxY-Cawf4dG0KZy2XJzP4leiI9wuAkpPzuRRuq6uJngjlWRH5EX8ExyiA46CLfdlir4wZTMdfvz75xZ49hkr0UfArM/s1600-h/m8.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgguzOjLheoVjK01W0sV9i6-Lt3QI59t5AmVkHveri8yxH8SCvhjuxY-Cawf4dG0KZy2XJzP4leiI9wuAkpPzuRRuq6uJngjlWRH5EX8ExyiA46CLfdlir4wZTMdfvz75xZ49hkr0UfArM/s200/m8.jpg" height="320" width="238" /></i></a><i><br /></i></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">Triture o tomate com as mãos em uma panela.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">Acrescente todos os ingredientes de uma só vez nesse tomate triturado.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">Deixe apurar por 40 a 50 min e está pronto.!!!</span></i></span></div>
<div style="text-align: left;">
<i><br /></i></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;"><br /></span></span></span></span></span></span></span></i></span><span style="font-weight: bold;"><i><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;"><br /></span></span></span></span></span></span></span></i></span><br />
<h3>
<i><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;">7) Ragú Spezzatatto</span></span></span></span></span></span></span></i></h3>
</div>
<div style="text-align: left;">
<span style="font-family: inherit; text-decoration: underline;"><b><i><br /></i></b></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">1 litro de base de molho de tomates</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">1 kg de Músculo Traseiro de Boi</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">1 pires de salsão picado sem as folhas</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">1 pires de alho poró picado s/ as folhas</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">1 pires de cenoura ralada</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">500 ml de caldo de carne.</span></i></span><br />
<i style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><br /></i><i style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><br /></i><i style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"></span></i></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">Azeite de oliva , sal, pimenta a gosto.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">4 dentes de alho picados.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">1 cebola média picada.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">1 pires de salsa e cebolinha picados.</span></i></span></div>
<div style="text-align: left;">
<i><br /></i></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">Em uma Panela de Pressão, aqueça o azeite, doure o alho e depois acrescente a cebola e doure levemente. </span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">Corte o Músculo em pedaços grandes e saltei nesse refogado, acrescente o salsão, o alho poró e a cenoura e deixe refogar bem, corrija o sal e polvilhe um pouco de pimenta do reino. </span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">Após bem refogado junte o Caldo de Carne e feche a panela e deixe na pressão por 2 h.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">Ao término desse tempo, esfrie a panela, abra e retira a carne do caldo e desfie delicadamente, retorne à panela e coloque a massa de tomates e deixe apurando por 1 hora com a tampa da panela de pressão semi-aberta. Quando estiver no ponto, apague o fogo e acrescente a salsa e a cebolinha, ta pronto!!!</span></i></span><br />
<span style="font-weight: bold;"><i><span style="font-weight: normal;"><br /></span></i></span></div>
<div style="text-align: left;">
<i><br /></i></div>
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<h3>
<i><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;">8) Zucchini com nuvem de ovos</span></span></span></span></span></span></span></span></span></i></h3>
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<span style="font-weight: bold;"><i><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;"><br /></span></span></span></span></span></span></span></span></span></i></span></div>
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<span style="font-family: inherit; text-decoration: underline;"><b><i><br /></i></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/_h_wBDbDNgxc/S0yUGE1_mRI/AAAAAAAAAw0/YO0ZO8Su930/s1600-h/m23.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><i><img border="0" src="http://2.bp.blogspot.com/_h_wBDbDNgxc/S0yUGE1_mRI/AAAAAAAAAw0/YO0ZO8Su930/s200/m23.jpg" height="240" width="320" /></i></a></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">6 abobrinhas italianas pequenas e finas, fatiadas com a casca.</span></i></span></div>
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<span style="font-weight: bold;"><i><span style="font-weight: normal;">6 dentes de alho grosseiramente picados.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">1 cebola pequena picada.</span></i></span></div>
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<span style="font-weight: bold;"><i><span style="font-weight: normal;">4 tomates sem casca e sem sementes picados.</span></i></span></div>
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<span style="font-weight: bold;"><i><span style="font-weight: normal;">1 colher de café de óregano.</span></i></span></div>
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<span style="font-weight: bold;"><i><span style="font-weight: normal;">4 colheres de sopa de azeite extra virgem.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">1 colher de sopa de manteiga.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">sal a gosto.</span></i></span></div>
<div style="text-align: left;">
<i><br /></i></div>
<div style="text-align: left;">
<i><span style="font-family: inherit; text-decoration: underline;"><i><b>Nuvem de Ovos</b></i></span></i></div>
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<span style="font-family: inherit; text-decoration: underline;"><i><br /></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">4 ovos</span></i></span></div>
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<span style="font-weight: bold;"><i><span style="font-weight: normal;">3 colheres de salsa fresca picada</span></i></span></div>
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<span style="font-weight: bold;"><i><span style="font-weight: normal;">100g de Parmesão</span></i></span></div>
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<span style="font-weight: bold;"><i><span style="font-weight: normal;">1 pitada de sal</span></i></span></div>
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<span style="font-weight: bold;"><i><span style="font-weight: normal;">300 ml de caldo de legumes</span></i></span></div>
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<i><br /></i></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">Em uma panela, derreta a manteiga, junto com azeite, quando aquecidos, coloque o alho.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">Espere o alho dourar e coloque a cebola e doure levemente.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">Acrescente o orégano, deixe friter por um minuto e coloque a abobrinha e mexa sempre.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">Quando a abobrinha estiver refogada, acrescente o tomate, deixe refogar por uns 3 minutos, tampe a panela e desligue o fogo.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">Bata, muito bem, os ovos com o parmezão, a salsinha e o sal, igual a uma omelete.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">Faça o caldo com 1 tablete de caldo de legumes e 2 xícaras de aguá fervente.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">Em uma frigideira, unte com óleo e coloque no fogo brando e coloque os ovos batidos, sem meche-los, quando o omelete estiver elevemente frito despeje o caldo todo de uma vez e fervendo, verá que se formarão as nuvens de ovos.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">Acrescente as nuvens de ovos com todo o caldo no molho de abobrinhas e deixe cozinhar junto por 20 min e está pronto!!!.</span></i></span></div>
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<i><br /></i></div>
<div style="text-align: left;">
<h3>
<i><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-weight: normal;"><i><span style="font-weight: bold;"><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;">9) Alla Calabresa.</span></span></i></span></span></span></span></span></span></span></span></span></span></span></i></h3>
<i style="font-weight: bold;"><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-weight: normal;"><span style="font-weight: bold;"><span style="font-weight: normal;"><i><span style="font-weight: bold;"><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;"><br /></span></span></i></span></span></span></span></span></span></span></span></span></span></span></i></div>
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<span style="font-family: inherit; text-decoration: underline;"><b><i><br /></i></b></span></div>
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<a href="http://4.bp.blogspot.com/_h_wBDbDNgxc/S0yUQul_teI/AAAAAAAAAw8/RRxiXItH6rM/s1600-h/m18.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><i><img border="0" src="http://4.bp.blogspot.com/_h_wBDbDNgxc/S0yUQul_teI/AAAAAAAAAw8/RRxiXItH6rM/s200/m18.jpg" height="240" width="320" /></i></a><span style="font-weight: bold;"><i><span style="font-weight: normal;">500 g de Linguiça Curada.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">30 ml de Azeite Extra Virgem.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">2 Berinjelas cortadas em cubo com casca.</span></i></span></div>
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<span style="font-weight: bold;"><i><span style="font-weight: normal;">100g de azeitonas pretas sem caroço.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">4 dentes de alho picados.</span></i></span></div>
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<span style="font-weight: bold;"><i><span style="font-weight: normal;">1 cebola pequena picada.</span></i></span></div>
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<span style="font-weight: bold;"><i><span style="font-weight: normal;">6 tomates sem pele e sem semente picados.</span></i></span></div>
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<span style="font-weight: bold;"><i><span style="font-weight: normal;">10 folhas de manjericão.</span></i></span></div>
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<span style="font-weight: bold;"><i><span style="font-weight: normal;">1 pitada de orégano.</span></i></span></div>
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<span style="font-weight: bold;"><i><span style="font-weight: normal;">Salsa e cebolinha a gosto.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">Sal a gosto.</span></i></span></div>
<div style="text-align: left;">
<i><br /></i></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">Aqueça o azeite em fogo brando e doure levemente o alho e depois a cebola, frite a linguiça nesse refogado e depois de salte-a-la, acrescente as berinjelas e deixe branquear levemente.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">Junte os tomates e as ervas (manjericão e orégano) e deixe refogar e apurar por 1 h e dependendo dos tomates e do fogo, as vezes o molho pede um pouco de água fervente enquanto cozinha.</span></i></span></div>
<div style="text-align: left;">
<span style="font-weight: bold;"><i><span style="font-weight: normal;">Depois de apurado, desligue o fogo e acrescente a salsa e a cebolinha.</span></i></span><br />
<i> </i><br />
<b><i><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></i></b><b><i><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></i></b><br />
<h3>
<b><i><span style="font-family: Georgia, 'Times New Roman', serif;">10) Alla Puttanesca</span></i></b></h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfk8SgaD65NYN54NLdSb6vsfdtNs3rRVkIElCqFSHIuaAJYbZ83AtpKtOZhAhZQBkcblGkOdXlgGRk6wvM_wRhYfA7AMJocmI4k6QwLTMR6WMeJElCV05oqNOoMUTs7uvHdOHKcdyd4co/s1600-h/m6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfk8SgaD65NYN54NLdSb6vsfdtNs3rRVkIElCqFSHIuaAJYbZ83AtpKtOZhAhZQBkcblGkOdXlgGRk6wvM_wRhYfA7AMJocmI4k6QwLTMR6WMeJElCV05oqNOoMUTs7uvHdOHKcdyd4co/s200/m6.jpg" height="240" width="320" /></i></a><i><br /></i><br />
<i>400g de tomates maduros, picados grosseiramente sem pele e sem semente</i><br />
<i>30 ml de azeite de oliva extra virgem</i><br />
<i>100g de azeitonas pretas picadas</i><br />
<i>30 g de alcaparras</i><br />
<i>2 dentes de alho picados</i><br />
<i>6 filés de aliche</i><br />
<a href="http://1.bp.blogspot.com/_h_wBDbDNgxc/S0ysaCUC9wI/AAAAAAAAAxM/xTER59yCQ44/s1600-h/m7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><i><img border="0" src="http://1.bp.blogspot.com/_h_wBDbDNgxc/S0ysaCUC9wI/AAAAAAAAAxM/xTER59yCQ44/s200/m7.jpg" height="240" width="320" /></i></a><i>1 pimenta dedo de moça</i><br />
<i>1 pires de salsa picada</i><br />
<i><br /></i>
<i><br /></i><i>Aqueça o azeite em fogo brando e doure o alho levemente, acrescente as azeitonas e alcaparras e deixe saltear, em seguida acrescente o aliche de uma misturada e jogue o tomate picado e deixe refogar e apurar a água, quando estiver espesso e bem aglutinado estará pronto!!</i></div>
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<i><br /></i></div>
<div>
<b><i><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></i></b><b><i><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></i></b><b><i><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></i></b><b><i><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></i></b><br />
<h3>
<b><i><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></i></b></h3>
<h3>
<b><i><span style="font-family: Georgia, 'Times New Roman', serif;">11)Alla Abruzzese</span></i></b><i><span style="font-family: inherit;"><br /></span></i></h3>
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<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/_h_wBDbDNgxc/S0zNiCH_PgI/AAAAAAAAAxU/B4vWLJxBXOI/s1600-h/m12.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><i><img border="0" src="http://2.bp.blogspot.com/_h_wBDbDNgxc/S0zNiCH_PgI/AAAAAAAAAxU/B4vWLJxBXOI/s200/m12.jpg" height="240" width="320" /></i></a></div>
<div>
<i>300 g de tomates frescos picados, sem pele e sem semente</i></div>
</div>
<div>
<i>100g de Bacon</i></div>
<div>
<i>1 cebola média picada</i></div>
<div>
<i>2 pimentas malaghetas vermelhas</i></div>
<div>
<i>30 ml de azeite de oliva</i></div>
<div>
<i>50 g de Queijo Pecorino ralado</i></div>
<div>
<div>
<i>50 g de Queijo Parmesão ralado.</i></div>
<div>
<i><br /></i></div>
<div>
<i>Aqueça o azeite e doure o Bacon até ficar sequinho, acrescente a pimenta bem picadinha e junte os tomates, deixe apurar até o tomate desmanchar, uns 20 min</i></div>
<div>
<i>Ao servir a pasta misture os dois queijos e sirva por cima, bem quente, Tá pronto.</i><br />
<i><br /></i><i><br /></i></div>
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<i><br /></i></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAzGVDppET65l1xMk4_rH_Sx4GkxcJE7u2t3YunDp6KFaalS17eHoNd7IUX_yAAOabUmhEAhuRFEsCu-TWEvO9-AG1HsQo-gjxy8PTogipttDgxvieWYfr-Lf7hekNOdZRo4p1fbvu3Uc/s1600-h/Tartufo-Octo6-DC9455sAR.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAzGVDppET65l1xMk4_rH_Sx4GkxcJE7u2t3YunDp6KFaalS17eHoNd7IUX_yAAOabUmhEAhuRFEsCu-TWEvO9-AG1HsQo-gjxy8PTogipttDgxvieWYfr-Lf7hekNOdZRo4p1fbvu3Uc/s200/Tartufo-Octo6-DC9455sAR.jpg" height="240" width="320" /></i></a><b></b><br />
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<h3>
<b><b><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;"><i>12) All' Albese</i></span></b></b></h3>
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<div>
<i><br /></i></div>
<div>
<i>200g de Fígado de Frango</i></div>
<div>
<i>60 g de Parmesão Ralado</i></div>
<div>
<i>60 g de manteiga sem sal</i></div>
<div>
<i>1 copo de vinho tinto seco ( Chianthi )</i></div>
<div>
<i>1 cebola média</i></div>
<div>
<i>1 Truffa Branca( pode substituir por manteiga trufada)</i></div>
<div>
<i>1 pires de salsinha</i></div>
<div>
<i>sal a gosto</i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQnszpfIrK8BCjambi9Gt0a_Tlrj1E9SgQPJzoL3nF4R8sC-uN3sfdcFK3gLWjIMmuDaa8VQKjY2YcuFK2lQEhhY9WBD945C1JBxTWG551dVp7uKbrchOaVWJyaOyaY_UBEiYOLJazvk/s1600-h/tartufo-bianco-di-alba.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQnszpfIrK8BCjambi9Gt0a_Tlrj1E9SgQPJzoL3nF4R8sC-uN3sfdcFK3gLWjIMmuDaa8VQKjY2YcuFK2lQEhhY9WBD945C1JBxTWG551dVp7uKbrchOaVWJyaOyaY_UBEiYOLJazvk/s200/tartufo-bianco-di-alba.jpg" /></i></a></div>
<div>
<i>pimenta do reino a gosto.</i></div>
<div>
<i><br /></i></div>
<div>
<i>Tempere os fígados de frango com sal pimenta e vinho tinto e deixe marinar por umas 6 h, e separe a carne do vinho depois.</i></div>
<div>
<i>Aqueça a Manteiga com um fio de azeite e salteie os pedaços de fígado levemente.</i></div>
<div>
<i>Junte a cebola e branqueie, flambe com o vinho e deixe evaporar o alcool.</i></div>
<div>
<i>Deixe apurar por 20 min, desligue o fogo e junte a salsinha.</i></div>
<div>
<i>Pra finalizar, em cima da pasta, coloque o parmesão e lascas de trufas bem finas.</i></div>
<div>
<i>Se for usar manteiga trufada, não use manteiga comum e siga a receita, finalize só com o queijo parmesão. O tartufo bianco di Alba, que seria o certo pra essa receita, no mercado paralelo deve custar uns R$ 12.000,00 o Kg, mas usando a Manteiga Trufada que na Casa Santa Luzia deve estar por uns R$120,00 Kg, também fica bom!!!</i><br />
<i><br /></i></div>
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<i><br /></i></div>
<div>
<h3>
<b><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;"><i>13) All' Arrabiatta</i></span></b></h3>
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<i><br /></i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3xFj9xWdWkMkK0xc-PXQUW8H-9L5pD4AMmQrqExOlNnsvwvO5tooUncS67TaOupqXSfC235gBtJpo2TrotprkadEH23MKm6zWNg2_sDCT7sZ8rXQMN16MpS1eSM0LhM1whRH9_GWA_U/s1600-h/m40.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3xFj9xWdWkMkK0xc-PXQUW8H-9L5pD4AMmQrqExOlNnsvwvO5tooUncS67TaOupqXSfC235gBtJpo2TrotprkadEH23MKm6zWNg2_sDCT7sZ8rXQMN16MpS1eSM0LhM1whRH9_GWA_U/s200/m40.jpg" height="212" width="320" /></i></a></div>
<div>
<i>1 Lata de pomodori pelatti </i></div>
<div>
<i>30 ml de azeite de oliva</i></div>
<div>
<i>2 pimentas malaguetas vermelhas picadas</i></div>
<div>
<i>2 dentes de alho</i></div>
<div>
<i>1 Ramo de Manjerição ( 20 folhas)</i></div>
<div>
<i>sal a gosto</i></div>
<div>
<i><br /></i></div>
<div>
<i>Aqueça o Azeite e doure levemente o alho junto com as pimentas picadas.</i></div>
<div>
<i>Acrescente o tomate esmagado e deixe apurar por 20 min em fogo brando, pique o manjericão com as mãos grosseiramente e junte ao molho, desligue o fogo e tá pronto!!!.</i><br />
<i><br /></i></div>
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<i><br /></i></div>
<div>
<h3>
<b><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;"><i>14) Alla Pugliese </i></span></b></h3>
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<i><br /></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoQVGndM4kVV-jySXE4sBCWjdpphEyUBfHNrVZspBXvUicqy8wnsrk0fYI7kG1MKi9LBAE7gf21YT4cvINb-yVbmiH7F2XatbXjR6gmo8W-CJbN_kf4g7LyQ-z7fLaMIiwU4FnLFO4h88/s1600-h/m39.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoQVGndM4kVV-jySXE4sBCWjdpphEyUBfHNrVZspBXvUicqy8wnsrk0fYI7kG1MKi9LBAE7gf21YT4cvINb-yVbmiH7F2XatbXjR6gmo8W-CJbN_kf4g7LyQ-z7fLaMIiwU4FnLFO4h88/s200/m39.jpg" height="240" width="320" /></i></a></div>
<div>
<i>200 g de flor de mostarda, ou brocolis</i></div>
<div>
<i>2 colheres de uvas passas brancas</i></div>
<div>
<i>2 colheres de Pinoli Tostado</i></div>
<div>
<i>3 filetes de aliche</i></div>
<div>
<i>30 ml de Azeite extra Virgem</i></div>
<div>
<i>10 folhas de Manjericão</i></div>
<div>
<i>Sal e Pimenta do reino a vontade.</i></div>
<div>
<i><br /></i></div>
<div>
<i>Pré- cozinhe a verdura em água e sal e deixe no ponto de "al dente". Coe e deixe esfriar</i></div>
<div>
<i>salteie no azeite junto como Pinoli e as passas, tempere com sal e pimenta do reino</i></div>
<div>
<i>Pra Finalizar, pique o manjericão e jogue por cima da Pasta, e tá pronto....!!!!</i></div>
<div>
<i><br /></i></div>
<div>
<h3>
<b><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;"><i>15) Alla Genovese</i></span></b></h3>
</div>
<div>
<i><br /></i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-OLNaiyM7V7Zm8_ItJzm2htMOWbRMabYCAxQS4HFFCq5oVkFW6jZclF2cJ1l9FOl62zPzChkksVC-XHUmSaSjH_ggp6NR5la7sawm0KBgzK2bLYmEtDhM2wJ4v5qdiVdoS5qgE_u-ps0/s1600-h/totellini_with_mushroom.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><i><span style="font-family: inherit;"></span></i></a></div>
<div>
<i>300 g de tomates frescos picados, sem casca e sem semente</i></div>
<div>
<i>2 cebolas grandes picadas</i></div>
<div>
<i>300 ml de caldo de galinha</i></div>
<div>
<i>sal e pimenta a gosto</i></div>
<div>
<i>1 pires de cebolinha verde picada</i></div>
<div>
<i>1 colher de sopa rasa de óregano</i></div>
<div>
<i>50 ml de azeite de Oliva extra virgem</i></div>
<div>
<i>30 g de Ricota Defumada temperada</i></div>
<div>
<i><br /></i></div>
<div>
<i>Aqueça o Azeite em fogo brando e branqueie a cebola, bem lentamente. Junte o óregano.</i></div>
<div>
<i>Conforme a cebola vai caramelizando, vc vai acrescentado o caldo de galinha em leves porções, pois o segredo desse prato é que a cebola derreta completamente.</i></div>
<div>
<i>Após perceber que a cebola esta quase indetectível, acrescente os tomates e deixe apurar por 20 min, desligue o fogo, acrescente a cebolinha e sirva com a Pasta de sua preferência, e a ricota guarnecendo.</i></div>
<div>
<i><br /></i></div>
<div>
<h3>
<b><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;"><i>16) Alla Carbonara</i></span></b></h3>
<div>
<b><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;"><i><br /></i></span></b></div>
</div>
<div>
<span style="font-family: inherit; text-decoration: underline;"><b><i><br /></i></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij0Q9u0_rP9rMp3bbXEEzkiX0dp7LgkWoqcnqRLLHnjoWLLHUX2dzQovQN7OVP8yoVX3wp_SUO_Jc5_37pjl1jML4aSwUetPzlnVJkgilT-qrqJ1FxMYdhz-jabFZorVL8wo8XMMTeIu8/s1600-h/spaghetti_alla_carbonara.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij0Q9u0_rP9rMp3bbXEEzkiX0dp7LgkWoqcnqRLLHnjoWLLHUX2dzQovQN7OVP8yoVX3wp_SUO_Jc5_37pjl1jML4aSwUetPzlnVJkgilT-qrqJ1FxMYdhz-jabFZorVL8wo8XMMTeIu8/s320/spaghetti_alla_carbonara.jpg" height="240" width="320" /></i></a></div>
<div>
<i>200 g de Bacon ( o certo é pancetta, que na verdade tem um sabor curado e não defumado)</i></div>
<div>
<i>30 ml de Azeite Extra Virgem</i></div>
<div>
<i>4 ovos ( 3 gemas e 1 inteiro)</i></div>
<div>
<i>50 g de Pecorino ralado fino</i></div>
<div>
<i>Sal e pimenta do reino a gosto</i></div>
<div>
<i><br /></i></div>
<div>
<i>Bata os ovos em um bowl, até virarem omelete, despeje o Pecorino e batam por 5 min e tempere com sal e pimenta</i></div>
<div>
<i>Frite o Bacon no azeite lentamente até dourar e reserve.</i></div>
<div>
<i>Cozinhe a pasta e coe levemente deixando um pouco da água do cozimento, volte ao fogo e despeje o bacon e os os ovos batidos e mexa por alguns minutos, pra que os ovos encorporem e tá Pronto!!!!</i><br />
<i><br /></i></div>
<div>
<i><br /></i></div>
<div>
<h3>
<b><i><span style="font-family: Georgia, 'Times New Roman', serif;">17) Alla Lucana</span></i></b></h3>
</div>
<div>
<i><br /></i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPPLjuj98Azwj24opdVaDjL6BLhhl_xYdUvoqdk72iBm27Uyg0py2sVd6WfrKbpjk5MmWW9C9Lnqvmryz-6GzY9Db6YSWhD9cn0eA9XOJSR9RcEwgmUAZc14qMITPkzPLRaAlNqmCCl98/s1600-h/alla+lucana.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPPLjuj98Azwj24opdVaDjL6BLhhl_xYdUvoqdk72iBm27Uyg0py2sVd6WfrKbpjk5MmWW9C9Lnqvmryz-6GzY9Db6YSWhD9cn0eA9XOJSR9RcEwgmUAZc14qMITPkzPLRaAlNqmCCl98/s200/alla+lucana.jpg" height="240" width="320" /></i></a></div>
<div>
<i>200 g de toucinho de porco fresco cortado em cubos pequenos</i></div>
<div>
<i>2 cebolas grandes picadas</i></div>
<div>
<i>100 g de Queijo Pecorino</i></div>
<div>
<i>1 pimenta dedo de moça</i></div>
<div>
<i>sal a gosto</i></div>
<div>
<i><br /></i></div>
<div>
<i>Aqueça uma frigideira e deixe o toucinho derreter e fritar em sua própria gordura.</i></div>
<div>
<i>Quando estiver perto do ponto, jogue a cebola e deixe fritar junto.</i></div>
<div>
<i>Pique a pimenta bem miudinha e jogue nesse refogado e desligue o fogo.</i></div>
<div>
<i>Cozinhe sua massa preferida e jogue no molho, misture bem e sirva!!!</i><br />
<i><br /></i></div>
<div>
<i><br /></i></div>
<div>
<h3>
<i><b><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;">18) Alla Siciliana</span></b></i></h3>
</div>
<div>
<i><br /></i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSvnKdIHVZIHssx96ok-R4ulbTIawOTmPqisSNSAKpE2FHbnEgQyBQwRQPmiP27WGkfb7z0MmwglosF5gKaznBW0M8yVCIG2BQ4jv3C01RyLQ0W30c44RoE1XjgxI4wr1HDy9h91OeTPw/s1600-h/pasta_siciliana.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSvnKdIHVZIHssx96ok-R4ulbTIawOTmPqisSNSAKpE2FHbnEgQyBQwRQPmiP27WGkfb7z0MmwglosF5gKaznBW0M8yVCIG2BQ4jv3C01RyLQ0W30c44RoE1XjgxI4wr1HDy9h91OeTPw/s200/pasta_siciliana.jpg" height="320" width="320" /></i></a></div>
<div>
<i>2 colheres de sopa de uvas passa pretas grandes</i></div>
<div>
<i>2 colheres de sopa de alcaparras salgadas</i></div>
<div>
<i>3 filetes de aliche</i></div>
<div>
<i>2 colheres de pinoli tostados</i></div>
<div>
<i>400 g de tomates maduros picados, pré-cozidos, sem pele ou semente</i></div>
<div>
<i>20 azeitonas pretas picadas grosseiramente</i></div>
<div>
<i>30 ml de Azeite de oliva extra virgem</i></div>
<div>
<i>1 pires de salsinha picada</i></div>
<div>
<i>sal a gosto</i></div>
<div>
<i><br /></i></div>
<div>
<i>Em uma travessa funda ou bowl, junte todos os ingredientes acima sem cozinha-los ou fritá-los e misture bem</i></div>
<div>
<i>Cozinhe a pasta, nesse caso pasta única(Penne, Macheroni, fusilli etc) e não barbante ( espaguete, linguini ou fettuccini) e coe e jogue nessa mistura imediatamente</i></div>
<div>
<i>Misture bem, jogue um pouco mias de azeite e sirva fria.</i><br />
<i><br /></i><i><br /></i></div>
<div>
<i><br /></i></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrL5fRZii8ZHTpxF6Gi5wR-GvjV872AhPEocr0UXlvQ3Ss-9rZgOOLn4ILU4Ces9M2bKwz-dzXfG1-VKXNccUrMMP8-exmO12cHeDj4NpuBfdosuf3fNclUCb6Y7Fu2ZAOi-qrfIhyphenhyphenwsI/s1600-h/melenzane.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrL5fRZii8ZHTpxF6Gi5wR-GvjV872AhPEocr0UXlvQ3Ss-9rZgOOLn4ILU4Ces9M2bKwz-dzXfG1-VKXNccUrMMP8-exmO12cHeDj4NpuBfdosuf3fNclUCb6Y7Fu2ZAOi-qrfIhyphenhyphenwsI/s320/melenzane.jpg" height="240" width="320" /></i></a><b></b><br />
<div>
<h3>
<b><b><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;"><i>19)Alla Nizzarda</i></span></b></b></h3>
</div>
<br />
<div>
<span style="font-family: inherit; text-decoration: underline;"><b><i><br /></i></b></span></div>
<div>
<i>3 berinjelas grandes</i></div>
<div>
<i>30 ml de Azeite Extra Virgem</i></div>
<div>
<i>4 dentes de alho</i></div>
<div>
<i>50 g de parmesão ralado grosso</i></div>
<div>
<i><br /></i></div>
<div>
<i>Corte as berinjelas em cubos grandes e refogue no azeite com o alho bem picado, se quiser doure o alho um pouco primeiro</i></div>
<div>
<i>Cozinhe sua pasta de preferência e despeje no molho, misture bem e tá pronto!!!</i><br />
<i><br /></i></div>
<div>
<i><br /></i></div>
<div>
<h3>
<b><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;"><i>20) Alla Piemontese</i></span></b></h3>
<div>
<b><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;"><i><br /></i></span></b></div>
</div>
<div>
<i><br /></i></div>
<div>
<i>100 g de manteiga trufada branca</i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBplwrblF5Si4zBXNqbfn3lcdMz4RGr1-DqOExBi5e6uRM7KIRm6FVk18Fdb8DxoCwgSy0JAShM8OZk1x6nr275RGgPvPIlLBqUaMUT0od6iKjz-yNh5Zu7C4RpJFbT8-MG1LVLuU95Fo/s1600-h/piemontese.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBplwrblF5Si4zBXNqbfn3lcdMz4RGr1-DqOExBi5e6uRM7KIRm6FVk18Fdb8DxoCwgSy0JAShM8OZk1x6nr275RGgPvPIlLBqUaMUT0od6iKjz-yNh5Zu7C4RpJFbT8-MG1LVLuU95Fo/s320/piemontese.JPG" height="240" width="320" /></i></a></div>
<div>
<i>100g de Queijo tipo Fontina( Marca San Cor, ou o italiano)</i></div>
<div>
<i>1 xícara de caldo de carne</i></div>
<div>
<i>1 pitada de nóz moscada</i></div>
<div>
<i>50 g de Parmesão</i></div>
<div>
<i>Sal e Pimenta do reino a gosto</i></div>
<div>
<i><br /></i></div>
<div>
<i>Em uma panela derreta a manteiga lentamente e coloque os pedaços de fontina pra derreter</i></div>
<div>
<i>Acrescente o caldo de carne e a nóz moscada e deixe em fogo brando por 20 min</i></div>
<div>
<i>Cozinhe sua massa preferida, escorra e despeje no molho, corrija o sal e acrescente a pimenta se preferir.</i></div>
<div>
<i>Sirva com o Parmesão à mesa.</i></div>
<div>
<i><br /></i></div>
<div>
<b><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;"><i><br /></i></span></b>
<br />
<h3>
<b><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;"><i>21) Alla Grega</i></span></b></h3>
</div>
<div>
<i><br /></i></div>
<div>
<i>500 ml de creme de leite fresco</i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWHRvsxtm-Ev4Zw321DEbFtlIBloiyLDLxlGsWUB39IiffEyVXWvB16Rg93p18dR-VVt48_rkAL81rwzc8M6VXGR9jA2Js3HT0YVDVkHwz9lx4ZJ35joyN9r99-osgHh6t4pgwDyfC2DQ/s1600-h/pasta+com+pepino.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWHRvsxtm-Ev4Zw321DEbFtlIBloiyLDLxlGsWUB39IiffEyVXWvB16Rg93p18dR-VVt48_rkAL81rwzc8M6VXGR9jA2Js3HT0YVDVkHwz9lx4ZJ35joyN9r99-osgHh6t4pgwDyfC2DQ/s320/pasta+com+pepino.jpg" height="320" width="313" /></i></a></div>
<div>
<i>2 Pepinos cortados em rodelas com casca</i></div>
<div>
<i>3 colheres de iogurte natural</i></div>
<div>
<i>30 ml de azeite extra virgem</i></div>
<div>
<i>100 g de nozes picadas</i></div>
<div>
<i>1 pires de salsa e cebolinha picadas</i></div>
<div>
<i>1 ramo de manjericão</i></div>
<div>
<i>uma pitada de papricka</i></div>
<div>
<i>sal a gosto</i></div>
<div>
<i><br /></i></div>
<div>
<i>Como este prato deve ser servido frio minha sugestão é que a massa deve ser tipo única e não barbante, o ideal seria penne, farfalle, gnochi ou fusilli.</i></div>
<div>
<i>Cozinhe a massa em água abundante e sal, escorra bem e ainda quente acrescente o azeite e a papricka e deixe esfriar</i></div>
<div>
<i>Em outro recipiente misture os outros ingredientes e leve a geladeira por 3 horas.</i></div>
<div>
<i>Após isso despeje a massa neste molho que ficou refrigerando, decore com o manjericão e está pronto pra servir.]</i><br />
<i><br /></i></div>
<div>
<i><br /></i></div>
<div>
<h3>
<b><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;"><i>22) Alla Caponata</i></span></b></h3>
<div>
<b><span style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;"><i><br /></i></span></b></div>
</div>
<div>
<i><br /></i></div>
<div>
<i>100 g de massa de tomate</i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYgle2luvz8g7VG5Slxlnb1X5hXpijSPpzT-pRaa9Gl_wSghry3i7rm_OkFbHza8qq0EWUYyUaMMvLxICGjmhZxVIiI_XBlVNqiY-VDCDUQFJFmPiBFmzHQNscgIrFiLqbH1nOLSxdAlg/s1600-h/alla+caponata.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYgle2luvz8g7VG5Slxlnb1X5hXpijSPpzT-pRaa9Gl_wSghry3i7rm_OkFbHza8qq0EWUYyUaMMvLxICGjmhZxVIiI_XBlVNqiY-VDCDUQFJFmPiBFmzHQNscgIrFiLqbH1nOLSxdAlg/s320/alla+caponata.jpg" height="240" width="320" /></i></a></div>
<div>
<i>2 berinjelas grandes picadas com casca</i></div>
<div>
<i>20 g de Pinoli ou amendoas torradas</i></div>
<div>
<i>1 colher de sopa de aceto balsâmico</i></div>
<div>
<i>1 cebola grande bem picada</i></div>
<div>
<i>1 talo de salsão picado (1 pires)</i></div>
<div>
<i>1/2 xícara de alcaparras salgadas</i></div>
<div>
<i>2 colheres de sopa de açucar</i></div>
<div>
<i>20 azeitonas verdes sem caroço picadas</i></div>
<div>
<i>30 ml de azeite extra virgem</i></div>
<div>
<i>sal a gosto</i></div>
<div>
<i><br /></i></div>
<div>
<i>Em uma frigideira, frite no azeite as berinjelas até dourarem, junte a cebola o salsão e o pinoli e deixe refogar por 10 min.</i></div>
<div>
<i>Junte a alcaparra e as azeitonas e deixe saltear por 5 min, acrescente a massa de tomate , o açucar e uma concha de água fervente que vc reservou pra massa, e deixe cozinhar por 20 min.</i></div>
<div>
<i>Corrija o sal se for preciso e jogue a colher de aceto e deixe no fogo por mias 5 minutos e tá pronto!, </i></div>
<div>
<i>É só servir com sua massa preferida e pronto!</i><br />
<i><br /></i></div>
<div>
<i><br /></i></div>
<div>
<h3>
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;"><i>23) Alla Norma</i></span></b></h3>
<div>
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;"><i><br /></i></span></b></div>
</div>
<div>
<i><br /></i></div>
<div>
<i>2 Berinjelas grandes cortadas em rodelas finas</i></div>
<div>
<i>100 g de ricota defumada ralada</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwNqrv0rFQHE4alcWYCwBRwo32O69hnxpbq37wY6ovJ77Uvw2u6lV6fxENKhCZhZ8tInUBnVSluMF1etewU8xK_fGL0Q5ccGng8ymiGJkY6YW-7VKwue12sM4PTM_krfLfj8Xf1_sm1s/s1600-h/pasta_norma.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwNqrv0rFQHE4alcWYCwBRwo32O69hnxpbq37wY6ovJ77Uvw2u6lV6fxENKhCZhZ8tInUBnVSluMF1etewU8xK_fGL0Q5ccGng8ymiGJkY6YW-7VKwue12sM4PTM_krfLfj8Xf1_sm1s/s320/pasta_norma.jpg" height="240" width="320" /></i></a></div>
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<i>1, 5 kg de tomates frescos maduros, sem pele e sem semente</i></div>
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<i>3 dentes de alho</i></div>
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<i>1 ramo de manjerição</i></div>
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<i>50 ml de azeite extra virgem</i></div>
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<i>sal e pimenta do reino a gosto</i></div>
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<i>Salteie as berinjelas em ambos os lados em azeite com sal e pimenta do reino e acrescente o alho triturado e deixe dourar levemente.</i></div>
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<i>Pique os tomates grosseiramente a acrescente a esta mistura e deixe refogando por 20 min.</i></div>
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<i>Desligue e o fogo e acrescente o manjerição picado grosseiramente.</i></div>
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<i>Junte sua massa preferida ao molho misture bem e sirva com a ricota defumada polvilhada por cima, e esta pronta sua massa!</i><br />
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<h3>
<strong><u><i><span style="font-family: Georgia, 'Times New Roman', serif;">24) Pesto alla Genovese</span></i></u></strong></h3>
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<strong><u><i><br /></i></u></strong></div>
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<strong><u><i>Ingredientes</i></u></strong><br />
<strong><u><i><br /></i></u></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWWovDyjNv-aNPZEF6yrSh0kXRq1sJFsss89Az0xK1sOhSbuef8GiQ_i69XtYEvB9WEIJs6r6u6jZuvBYQoK3UBfYTQEQSKClENOPEm1C26sUr2UunhNYEJI3bQ2UMswkw3JHLb4Rh9U/s1600/02+-+Pesto.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWWovDyjNv-aNPZEF6yrSh0kXRq1sJFsss89Az0xK1sOhSbuef8GiQ_i69XtYEvB9WEIJs6r6u6jZuvBYQoK3UBfYTQEQSKClENOPEm1C26sUr2UunhNYEJI3bQ2UMswkw3JHLb4Rh9U/s1600/02+-+Pesto.jpg" height="240" width="320" /></i></a></div>
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<i>- 4 punhados de folhas e manjericão tipo toscano, aquele das folhas grandes - 100g</i></div>
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<i>- 4 colheres de Pinoli - 30 g ( 2 para o pesto e 2 para decorar )</i><br />
<i>- Azeite de oliva extra virgem, ate conseguir uma consistência</i><i></i><br />
<i><span style="font-family: inherit;"></span></i><br />
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<i>- 3 colheres de sopa de queijo pecorino</i></div>
<i><span style="font-family: inherit;"></span></i></div>
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<i>- 3 Colheres de sopa de Queijo Grana padano ou parmesão de boa qualidade</i><br />
<i>- 2 dentes de alho.</i><i></i><br />
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<i>- 1 colher de sopa de manteiga sem sal</i></div>
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<b><u><i><br /></i></u></b><b><u><i>Modo de Preparo</i></u></b></div>
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<i><br /></i><i><span style="font-family: inherit;">Passe o </span>manjericão<span style="font-family: inherit;"> por </span>água<span style="font-family: inherit;"> quente por 1 minuto, escorra e deixe em água corrente por 2 minutos e seque-os em uma </span>pano</i><br />
<i> de algodão extra limpo e reserve.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYd1k6gZdgrfTlh4lOTUz8vIBkYpaVd8s0sH8rWJrv8Jpl-Ve_UDQoDK9iCrY5AgGWyibgyw2-g-CaRNXZRNbyQTNJylhwTY8o81CcDOrH-DEOHXQyPnZtXnVuStDn4fpiPe_ce1iQU0c/s1600-h/m39.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYd1k6gZdgrfTlh4lOTUz8vIBkYpaVd8s0sH8rWJrv8Jpl-Ve_UDQoDK9iCrY5AgGWyibgyw2-g-CaRNXZRNbyQTNJylhwTY8o81CcDOrH-DEOHXQyPnZtXnVuStDn4fpiPe_ce1iQU0c/s320/m39.jpg" /></i></a><i></i><br />
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<i><i><span style="font-family: inherit;">Coma ajuda de um almofariz de mármore ou um pilão de madeira nobre , coloque as folhas de </span>manjericão<span style="font-family: inherit;">, o alho , 2 colheres do pinoli , o parmesão e uma parte do azeite e vá </span>macerando<span style="font-family: inherit;"> a mistura e acrescente o azeite restante de pouco em pouco, até ela se desmanchar por completo.</span></i></i></div>
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<i>Colocar um uma panela alta, bastante água e levá-la á fervura com um pouco de sal. </i></div>
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<i>Colocar nessa água a massa de sua preferência e cozinhá-la segundo as instruções do fabricante. Isto pode mudar de 5 a 9 minutos. Mas lembre-se que a massa ao dente é sempre mais gostosa ao paladar.</i></div>
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<a href="http://4.bp.blogspot.com/_h_wBDbDNgxc/TSemMgW2LTI/AAAAAAAABtQ/HhNNIroN-FM/s1600/00-pesto2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><i><img border="0" src="http://4.bp.blogspot.com/_h_wBDbDNgxc/TSemMgW2LTI/AAAAAAAABtQ/HhNNIroN-FM/s200/00-pesto2.jpg" height="200" width="169" /></i></a><i></i><br />
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<i>Numa frigideira esquentar o manteiga até derreter e doure as outras 2 colheres de pinoli levemente, acrescente o molho ao Pesto e aqueça-o levemente. </i></div>
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<i>Quando a massa estiver cozida (ao dente) - escorrê-la e juntar com o pesto, misturar e servir . Lembre-se de como ensinei a pasta no molho e não ao contrário!!</i></div>
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<i>Lembre-se de levar o queijo pecorino a mesa para cada um se servir segundo o próprio gosto.</i><br />
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<h3>
<i><b><u><span style="font-family: Georgia, 'Times New Roman', serif;">25)Al Burro i Salvia</span></u></b></i></h3>
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<i><b><u><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></u></b></i></div>
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<i><br /></i></div>
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<i><b><u><span style="font-family: inherit;">Ingredientes</span></u></b></i></div>
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<i><br /></i></div>
<a href="http://3.bp.blogspot.com/-PdyXtdRGUWg/TzUV4_wCHtI/AAAAAAAAG7g/mrbrStKgGKg/s1600/SAM_1121+x.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" src="http://3.bp.blogspot.com/-PdyXtdRGUWg/TzUV4_wCHtI/AAAAAAAAG7g/mrbrStKgGKg/s320/SAM_1121+x.jpg" height="300" width="400" /></span></a><i></i><br />
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<i>100 g de manteiga</i></div>
<i>1 concha de Caldo ( ou legumes ou galinha )</i><br />
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<i>20 folhas de salvia picadas a mão</i></div>
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<i>1 fio de azeite</i></div>
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<i>sal a gosto</i></div>
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<i><br /></i></div>
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<i><b><u><span style="font-family: inherit;">Modo de Preparo</span></u></b></i></div>
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<i><br /></i></div>
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<i>Derreta a manteiga com um fio de azeite em fogo baixo até que comece a derreter levemente, junte a concha de caldo rasa e deixe reduzir até a metade.</i></div>
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<i>Retire a massa do seu cozimento com um pouco da água de cocção e salteie nessa manteiga.</i></div>
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<i>Acrescente as folhas picadas de salvia e salteie, corrija o sal e estará pronta !</i><br />
<i><br /></i></div>
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<i><br /></i><i><b><span style="font-family: Georgia, 'Times New Roman', serif;">Buono Appetito</span></b></i></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><i><b>Chef Paulinho Pecora</b></i></span></div>
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Chef Paulinho Pecorahttp://www.blogger.com/profile/08125793725706967326noreply@blogger.com0tag:blogger.com,1999:blog-4327720296838156210.post-79994327854531938382013-11-26T18:02:00.000-08:002013-11-26T18:41:59.650-08:00Um Dia Especial<div dir="ltr" style="text-align: left;" trbidi="on">
Eu o Chef Marcio Lopes tive o grande prazer de estar com uma das grandes personalidades desse País.......o meu amigo Silvio Lancellotti, jornalista, arquiteto, gastrônomo, escritor e comentarista esportivo, uma pessoa fantástica.....<br />
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Formado em arquitetura pelo Mackenzie, chegou a trabalhar para a Prefeitura de São Paulo na função, revelou que tem mais de 200 mil metros quadrados projetados e edificados por este quatro cantos. Atua em jornalismo desde 1968, tem estórias fantásticas de tudo que já viveu......<br />
Foi um dos que criaram a revista Veja. Em 1972, Silvio estudou na Universidade de Stanford. Lá cobriu a reeleição de Richard Nixon à presidência dos Estados Unidos.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuhc0svI30nM3LOX9nAFOtp1msVt71wu10EvK7djsBhMeBVLAJ5J7TQHVTqWvpteBPUwjW4ZSWE8vSv3mpt2AT1Sj3jDplXcDpEAd4snGunBilv4sfXFEO0f2H4S45AAMASf8SNFJjNZVf/s1600/silvio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuhc0svI30nM3LOX9nAFOtp1msVt71wu10EvK7djsBhMeBVLAJ5J7TQHVTqWvpteBPUwjW4ZSWE8vSv3mpt2AT1Sj3jDplXcDpEAd4snGunBilv4sfXFEO0f2H4S45AAMASf8SNFJjNZVf/s640/silvio.jpg" width="640" /></a></div>
<h2>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Voltou ao Brasil em 1973 ainda na Veja e também na Rede Bandeirantes. Também trabalhou nas revista IstoÉ, Vogue e Gourmet e colaborou para a Folha de S. Paulo e O Estado de S. Paulo. Na televisão trabalhou na Rede Manchete, Rede Record e ESPN Brasil. Atualmente mantém um blog que mistura culinária e esportes no portal R7. Como escritor escreveu 23 livros entre culinária, romances e esportes. O livro Honra ou Vendetta, sobre a máfia siciliana foi adaptada pela Rede Record com o nome de Poder Paralelo .</span></h2>
Silvio lembra do Pai Edoardo, falando como aprendeu cozinhar em um breve suspiro diz;"um grande cozinheiro", e me ensinou as bases da Gastronomia. Desde a minha adolescência eu já brincava com as panelas. Relembra. <br />
Foi escrevendo para diversas revistas como Vogue, Gourmet, que tornei meu Hobby como profissão, eu escrevia, sobre comida e sobremesas de restaurantes, com o passar dos anos comecei a dar corpo para o meu primeiro livro que foi editado em 1984......então lá estava "O Livro dos Molhos".<br />
Com este novo perfil, passei a ancorar programas de Tv, em diversas emissoras, viajei o mundo, realizei eventos de Gastronomia do Peru ao Japão, das Bermudas à Itália, dos EUA à Suécia. Ele sorri enquanto relembra os momentos de sua vida.<br />
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O Silvio conta que em 1986, chegou a treinar, por convite dos monarcas Carlos Gustavo e Sylvia Renata, os CHEF´S do palácio real, em Estocolmo.<br />
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Estar ao lado de Silvio Lancellotti e poder ouvir suas estórias não tem preço. <br />
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Obrigado, Silvio.<br />
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Chef Marcio Lopes</div>
Chef Marcio Lopeshttp://www.blogger.com/profile/05625586494867662980noreply@blogger.com0