tag:blogger.com,1999:blog-48057893452694166552024-02-08T03:54:50.526+01:00TortellotigratoClaudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.comBlogger100125tag:blogger.com,1999:blog-4805789345269416655.post-85623973644765295892018-03-29T14:26:00.000+02:002018-03-29T14:26:58.255+02:00I nostri piatti in Trasferta<div class="separator" style="clear: both; text-align: center;">
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<br />Claudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.com0tag:blogger.com,1999:blog-4805789345269416655.post-70295930907756614232018-01-25T02:50:00.000+01:002018-01-25T02:53:01.651+01:00Ristorante EnoPizza&Ristò Cento Cene per Slow Wine<div class="separator" style="clear: both; text-align: center;">
Venerdì 2 Febbraio 2018</div>
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Claudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.com0tag:blogger.com,1999:blog-4805789345269416655.post-89979835648252524032017-11-28T00:06:00.001+01:002017-11-28T00:21:49.698+01:00Glifosato Perchè ?Questo Pesticida viene cosparso sulle piantagioni di grano, che poi serve per la panificazione e la preparazione di pasta alimentare <br />
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l'Agenzia internazionale per la ricerca sul cancro (Iarc) lo ha classificato come "probabilmente cancerogeno" per le persone".</div>
Ma i Super Testoni dell'UE gli hanno rinnovato la licenza per altri 5 anni .<br />
Tutto questo grazie ai voti favorevoli di alcuni Paesi membri tra i quali :<span style="background-color: white; color: #333333; font-family: "arial" , "helvetica" , sans-serif;">Romania, Bulgaria, Polonia e in primis la grande <b style="font-size: 16px;">Germania,</b><span style="font-size: 16px;">che </span>già<span style="font-size: 16px;"> ci aveva stupito con le Mozzarelle Blu</span></span><br />
<span style="background-color: white; color: #333333; font-family: "arial" , "helvetica" , sans-serif; font-size: 16px; font-weight: normal;">Bravi !!!!!!!! </span><br />
<span style="background-color: white; color: #333333; font-family: "arial" , "helvetica" , sans-serif; font-size: 16px;"><span style="font-weight: normal;">E, viva la </span>MONSANTO <span style="font-weight: normal;">che lo produce</span><b> </b></span><span style="background-color: white; color: #333333; font-family: "arial" , "helvetica" , sans-serif; font-size: 16px;"><b> </b></span><b style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 16px;"> </b><br />
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Claudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.com0tag:blogger.com,1999:blog-4805789345269416655.post-15020892853400291382017-09-19T23:48:00.000+02:002017-09-19T23:48:20.707+02:00Agorà di Cinzia GorlaDopo parecchi anni, torno a Marina Cala dei Medici<br />
Sono stato invitato ,come primo vincitore della Rotta del Vino<br />
Ad Agorà .....nel salotto della deliziosa Cinzia Gorla., oggi si parla di cucina. alla Rotta del Vino.<br />
E delle esperienze di chi vi ha partecipato<br />
Naturalmente il salotto è composto dai Super chef : Michele Maltinti,Roberto di Franco,Marco Parillo,Gabriella Pizzi e Luciano Zazzeri <br />
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Grazie Cinzia <br />
Gran Bella SerataClaudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.com0tag:blogger.com,1999:blog-4805789345269416655.post-18082140196447930332017-09-07T00:40:00.000+02:002017-09-07T00:42:49.185+02:00L'Uovo <div>
L'uovo ...............a Matteo piace così</div>
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Nel menù di EnoPizza&Ristò è arrivato l'uovo in camicia.</div>
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Questa nuova entrata si deve a mio figlio ,nonché mio secondo (ancora per poco)</div>
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Il piatto è composto da: Salsa di Pomodoro,Pesto,Crema di Burrata ,una sfoglia di Pane ,Polvere di Capperi e naturalmente un Uovo in Camicia</div>
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Claudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.com0tag:blogger.com,1999:blog-4805789345269416655.post-86151813642546800532017-06-12T18:11:00.001+02:002017-06-12T18:20:17.025+02:00Apericena<div class="separator" style="clear: both; text-align: center;">
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<span style="font-weight: normal;"><span style="font-size: small;"><span style="background-color: #666666; color: white; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">25 th Anniversary !</span></span></span><br />
<span style="background-color: #666666; color: white;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">In occasione dei 25 anni di attività Enopizza & Ristò vi invita a festeggiare insieme con stuzzichini e bollicine.</span></span></span><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">La serata avrà inizio dalle 19:30 con un ricco buffet accompagnato da un classic sound musicale.</span></span></span></span><br />
<br />Claudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.com0tag:blogger.com,1999:blog-4805789345269416655.post-86244703212378528962017-04-28T09:17:00.003+02:002017-04-28T09:17:55.009+02:00Ristorante EnoPizza&Ristò al Foodies Festival di Castiglioncello<br />
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Claudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.com0tag:blogger.com,1999:blog-4805789345269416655.post-72109380784258047302016-10-11T18:14:00.002+02:002016-10-11T18:15:46.968+02:00EnoPizza&Ristò immagini della cena del Bene<div class="separator" style="clear: both; text-align: center;">
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<br />Claudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.com0tag:blogger.com,1999:blog-4805789345269416655.post-37644961914469252542016-10-04T15:55:00.003+02:002016-10-04T15:55:25.326+02:00EnoPizza&Ristò per Amatrice<div class="separator" style="clear: both; text-align: center;">
Domenica 9 ottobre </div>
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Cucineremo all'area Feste di Rosignano Marittimo</div>
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assieme a :</div>
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Ristorante La Stazione, Pro loco Rosignano M, , Sporting Club Rosignano M</div>
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e con la partecipazione dei Bolliti</div>
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<br />Claudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.com0tag:blogger.com,1999:blog-4805789345269416655.post-56107903080940313862016-08-30T00:27:00.002+02:002016-08-30T00:27:37.778+02:00<div class="separator" style="clear: both; text-align: center;">
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<br />Claudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.com0tag:blogger.com,1999:blog-4805789345269416655.post-56194860462930877912016-06-12T00:40:00.001+02:002016-06-19T01:16:12.442+02:00Cacciucco Senza Trucco ..Immagini<div class="separator" style="clear: both; text-align: center;">
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<br />Claudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.com0tag:blogger.com,1999:blog-4805789345269416655.post-27941125570756486532016-05-28T17:03:00.001+02:002016-05-28T17:07:53.156+02:00<div class="separator" style="clear: both; text-align: center;">
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<h2 style="clear: both; text-align: center;">
<span style="font-weight: normal;">Enopizza&Ristò</span></h2>
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<span style="font-weight: normal;"> 2--3--4 Giugno 2016</span></h2>
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<br />Claudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.com0tag:blogger.com,1999:blog-4805789345269416655.post-30305688364562633552016-05-12T19:32:00.000+02:002016-05-12T19:32:37.987+02:00Tiramisù al Limoncello<div class="separator" style="clear: both; text-align: center;">
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Un modo più fresco ,e meno scontato di preparare un Tiramisù<br />
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<b>Ingredienti x 5/6 porzioni</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfVur7VhTqbvG3185SwZvjy2nnL2n7FH-CO425qE02NP-wb-307XlPKJA68R6ubkVdb7zgRBap7xNsjes4ylD3kkeFTXiIXkJv1mrIUpyBolXV5LND3_O1t97xos5vzbE1f22LnIaLrQym/s1600/WP_20160318_003.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfVur7VhTqbvG3185SwZvjy2nnL2n7FH-CO425qE02NP-wb-307XlPKJA68R6ubkVdb7zgRBap7xNsjes4ylD3kkeFTXiIXkJv1mrIUpyBolXV5LND3_O1t97xos5vzbE1f22LnIaLrQym/s320/WP_20160318_003.jpg" width="320" /></a><br />
250 g Mascarpone<br />
1 uovo grande<br />
4 cucchiai di Zucchero<br />
200 ml di panna fresca (montata)<br />
1 bicchiere di latte Tiepido<br />
1 bicchierino da caffè di Limoncello<br />
Marmellata al Limone<br />
Zucchero a velo<br />
3 bustine di Pavesini<br />
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<div style="text-align: center;">
<b>Preparazione</b></div>
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Montate il bianco d'uovo ben fermo con metà dello zucchero</div>
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ora aggiungete il Tuorlo</div>
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Amalgamate la Panna con il Mascarpone ed il resto dello zucchero.</div>
<div style="text-align: center;">
unite i due composti, ed avrete ottenuto la crema al Mascarpone.</div>
<div style="text-align: center;">
Unite al latte il Limoncello , bagnateci i Pavesini,che disporrete </div>
<div style="text-align: center;">
a strati alternandoli alla crema di mascarpone</div>
<div style="text-align: center;">
Guarnite con marmellate di limone,Panna Montata,menta fresca e Zucchero a velo</div>
<div style="text-align: center;">
<b><br /></b></div>
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<b><br /></b></div>
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Claudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.com0tag:blogger.com,1999:blog-4805789345269416655.post-80119643499642483942016-04-30T00:59:00.000+02:002016-04-30T00:59:37.086+02:00Internet veloceeeeeeee<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNm799jXnNgHvlVmzipyK8DFV19s89Hs7-v5xnmfL630-WprwO7tN8BvLOrh4qgNAjkCKerb2TIqW3y0npoNJuGSun2dIqTCA8DsdI_7hgVfp_e_vU1-3IHyKQ-PKUOLkgFgg3D_i7u5nG/s1600/WP_20160413_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNm799jXnNgHvlVmzipyK8DFV19s89Hs7-v5xnmfL630-WprwO7tN8BvLOrh4qgNAjkCKerb2TIqW3y0npoNJuGSun2dIqTCA8DsdI_7hgVfp_e_vU1-3IHyKQ-PKUOLkgFgg3D_i7u5nG/s400/WP_20160413_001.jpg" width="400" /></a></div>
<div style="text-align: center;">
Si lavora per la fibra!!!!!!!!!!!!!</div>
Claudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.com0tag:blogger.com,1999:blog-4805789345269416655.post-60290996470558195382016-04-27T00:36:00.000+02:002016-09-06T18:44:13.402+02:00Cialde di Cioccolato Ricotta e Fragole<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilM5iIFYLT5C80M7hSxFv7aAO4wah8bt1_4v90ab4bXqZ0NCJ6RX1SHHHk-aT4v3vQmNxCGkwm7KUkpb6rF8P7tMOmm2t_k4Poh0vwgpJ4lQKKQtgh1xq2nrkIWHT7i8kI_RlpGky9kP2n/s1600/cialda.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilM5iIFYLT5C80M7hSxFv7aAO4wah8bt1_4v90ab4bXqZ0NCJ6RX1SHHHk-aT4v3vQmNxCGkwm7KUkpb6rF8P7tMOmm2t_k4Poh0vwgpJ4lQKKQtgh1xq2nrkIWHT7i8kI_RlpGky9kP2n/s320/cialda.jpg" width="320" /></a></div>
<br />
Oggi prepariamo un dolce semplice e gustoso.<br />
<br />
<h3>
<b>Ingredienti</b></h3>
<div>
<b><br /></b></div>
Cioccolato fondente<br />
Ricotta di pecora<br />
Zucchero superfino<br />
Cointreau<br />
Fragole fresche<br />
Zucchero a velo<br />
<br />
<h3>
Preparazione</h3>
<div>
<br /></div>
Sciogliete il cioccolato nel microonde,<br />
appena sarà liquido,create le cialde,colando il fondente a mucchietti distanti l'uno da l'altro su un foglio di carta forno,ricoprite con altra carta della medesima misura,e date la forma pressando con un batticarne.<br />
Passate nel congelatore per 10 minuti<br />
Nel frattempo,preparate la ricotta ,lavoratela bene con una frusta, aggiungendo il Couintrau, e lo zucchero a piacimento.<br />
Tirate fuori da congelatore le cialde,tagliate a spicchi le fragole ,<br />
ora avete tutto li davanti? bene!<br />
Componete il piatto,come da foto.<br />
<br />
<br />
<br />
<br />Claudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.com0tag:blogger.com,1999:blog-4805789345269416655.post-52993985626389761162015-05-07T01:34:00.001+02:002015-05-09T15:58:50.848+02:00Minutal de Pisci..............Il Cacciucco ai tempi di Apicio<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixhzFEAe0OUoNokNWX8ocPhdXr49aCRBWIx58lEmguiPwx9nlKlZEAbhRINFpHGxFMcdLqux14PoABvJXRi5eg8O2UEsBRHV7kzKU_2orKhJDvunoDbveRU1Z7HSQVIpasud8VIyojL4wo/s1600/minutal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixhzFEAe0OUoNokNWX8ocPhdXr49aCRBWIx58lEmguiPwx9nlKlZEAbhRINFpHGxFMcdLqux14PoABvJXRi5eg8O2UEsBRHV7kzKU_2orKhJDvunoDbveRU1Z7HSQVIpasud8VIyojL4wo/s1600/minutal.jpg" width="240" /></a></div>
Nel lungo week end del 1 maggio di quest'anno, <br />
l'Associazione Turistica Proloco <br />
Io Amo Rosignano Solvay ha organizzato: <br />
<strong><span style="font-size: large;">Cacciucco senza trucco</span>.</strong><br />
<strong></strong><br />
Il " vecchio "sindaco di Rosignano Marittimo<br />
Giuseppe Danesin ,stà raccontando storie di vita vissuta ,aneddoti e curiosità della gente <br />
"Famosa "di questo paese particolare.<br />
Il Cetti,il Gavazzi, Burgas, e altri .<br />
Sono stati Personaggi simbolo del PAESE NOVO.<br />
Un paese diverso.<br />
Un paese nato e cresciuto nei primi del 900 ,all'ombra delle ciminiere Solvay <br />
Popolato di persone giunte dalle campagne per lavorare e vivere grazie alla Soda.<br />
<br />
Purtroppo , grazie ad una serie infinita di piani regolatori ..."<span style="font-size: large;">Alternativi</span>", Rosignano Solvay,<br />
non ha un centro vero e proprio.<br />
<br />
Al viandante ,che passando per Rosignano Solvay ti chiede?<br />
Dove è il centro?....................si può rispondere in 1000 modi diversi.<br />
<br />
Mà !!!!!!!, forse l'Aurelia,...il Porto, oppure Piazza del Risorgimento? <br />
<br />
<strong><span style="font-size: large;">No!!!!! il centro di Rosignano è da sempre </span></strong><br />
<strong><span style="font-size: large;">Piazza Monte alla Rena.</span></strong><br />
<br />
Un grande parcheggio asfaltato, senza una chiesa , ne un edificio pubblico, e con pochi negozi.<br />
Li , arrivano le giostre per il patrono S Teresa , li si accendano le luci dell'albero di Natale <br />
li si faceva il mercato settimanale. <br />
Ed e li che si incontrano gli anziani davanti all'edicola di Alvaro per discutere di pallone ,politica ,e dell'Orata presa a traino, proprio ieri mattina.<br />
<br />
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La brava direttrice del museo di Rosignano M ,<strong>Edina Regoli </strong>racconta con dovizia di particolari , la nascita del nostro attuale Cacciucco, a me è stato riservato l'onore, di dare nuova vita alla </div>
<div class="separator" style="clear: both; text-align: center;">
<strong> Minutal de Pisci </strong>dal “Manuale di gastronomia” di Apicio</div>
Ho realizzato così quello che poteva assomigliare il più possibile alla ricetta originale.<br />
consapevole però dell'enorme vantaggio che la tecnologia mi ha messo a disposizione.<br />
<strong> <span style="font-size: large;">Ricetta</span></strong><br />
In un capiente tegame , mettete porri ,prezzemolo ,olio extra vergine di oliva, vino, coriandolo, menta, origano ,pesci piccoli (preferibilmente di scoglio) vino e minestra di pesce ( dovrà sostituire il Garum, che è un condimento molto usato all''epoca come insaporitore )<br />
Le cozze ed i gamberi(di cui i romani erano ghiotti)daranno un che di cacciucco moderno che, Marco Gavio Apicio nella ricetta non menziona.<br />
Servono anche , alghe di mare, del pane carasau spezzettato , delle piccole polpette di pesce<br />
infine una bella macinata di pepe. <br />
<br />
Ho cucinato davanti ad un pubblico di compaesani ,proprio a pochi metri dall'angolo della piazza dove sono nato, e la ,dove i miei nonni ed i miei genitori hanno vissuto prima ,durante ,e dopo la guerra.<br />
<br />
Devo ammettere che ,è stata una bella esperienza<br />
<br />Claudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.com0tag:blogger.com,1999:blog-4805789345269416655.post-2139086185114962112015-02-09T18:48:00.000+01:002015-04-15T02:13:00.463+02:00Frati di Patate<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNakhpIa48qhEOrDj7U4B-vpxP0dt6wnMqQ0L2zbESeQ5OASTgImFoTcqk5Y9xmd92i-_pmPh8_VxaWAN0xlCIyWBEKQxq03h6Ytk2brho5siqoNV2BwsyEBWs29XVY-vCb-gqyRjMQZoy/s1600/WP_20150208_001%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNakhpIa48qhEOrDj7U4B-vpxP0dt6wnMqQ0L2zbESeQ5OASTgImFoTcqk5Y9xmd92i-_pmPh8_VxaWAN0xlCIyWBEKQxq03h6Ytk2brho5siqoNV2BwsyEBWs29XVY-vCb-gqyRjMQZoy/s1600/WP_20150208_001%5B1%5D.jpg" height="180" width="320" /></a></div>
A Febbraio ,le giornate sono fredde ,il buio arriva presto e la voglia di casa è tangibile.<br />
Ma ,Il carnevale con i coriandoli ,le stelle filanti ,gli abiti scherzosi, dona un po' di allegria.<br />
Oggi il piccolo Diego ,è passato a trovarmi vestito da <strong>Jack Sparrow, </strong>mi ha fatto talmente piacere che ho pensato di premiarlo per la visita, con qualcosa di dolce.<br />
E allora,al ritorno dalla sfilata dei carri, troverà una bella merenda.<br />
<br />
<h3>
Frati di Patate</h3>
500 g di patate lesse schiacciate<br />
500 g di Farina 00<br />
1 uovo intero<br />
Latte qb<br />
buccia di limone grattugiata<br />
Zucchero a velo<br />
Olio per Friggere (arachide)<br />
<br />
Preparate una fontana di farina, e aggiungete al centro :patate, uovo ,lievito, limone ed il Latte.<br />
Impastate bene ,e poi lasciate a riposare coperto da uno straccio al calduccio per 2 ore.<br />
Passate le due ore ,stendete l'impasto e create le ciambelle.<br />
Ora passatele in olio caldo, fino ad ottenere una bella doratura,<br />
scolate e spolverate con lo zucchero a velo<br />
<br />
Buonissimi ,specialmente se mangiati ancora tiepidi<br />
<br />
<br />Claudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.com0tag:blogger.com,1999:blog-4805789345269416655.post-55970899716467404012014-11-12T16:31:00.000+01:002014-11-12T16:33:03.162+01:00Festa d'Autunno<br />
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Enopizza&Ristò</div>
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c'è</div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9ce2R-a1jlF3cgJDuyywxLs3wx_LFQ0v4P2ru7pfdoqSXiDOSaRFWB-VVU1gtUkv-kaf6ZGgWkmrdN3XHkS6e9Bfvnxl1pjNCAxP9aYFtwagSR1jOj8ojJ6n7sOjQCCOED5K6ElNRbF_/s1600/locandina_cena.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9ce2R-a1jlF3cgJDuyywxLs3wx_LFQ0v4P2ru7pfdoqSXiDOSaRFWB-VVU1gtUkv-kaf6ZGgWkmrdN3XHkS6e9Bfvnxl1pjNCAxP9aYFtwagSR1jOj8ojJ6n7sOjQCCOED5K6ElNRbF_/s320/locandina_cena.jpg" width="226" /></a></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-outline-level: 1;">
<span style="font-size: 20pt;">Bordatino<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-size: 8pt;">1 spicchio di aglio<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-size: 8pt;">Olio extra vergine di oliva toscano
</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-size: 8pt;">½<span style="mso-spacerun: yes;"> </span>Cipolla,1 Carota,1 costa di Sedano<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<st1:metricconverter productid="100 g" w:st="on"><span style="font-size: 8pt;">100 g</span></st1:metricconverter><span style="font-size: 8pt;"> farina di polenta<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-size: 8pt;">2 cucchiai di polpa di
pomodoro<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<st1:metricconverter productid="300 g" w:st="on"><span style="font-size: 8pt;">300 g</span></st1:metricconverter><span style="font-size: 8pt;"> di Borlotti lessi <span style="mso-spacerun: yes;"> </span>con la loro acqua </span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-size: 8pt;">2 foglie di cavolo nero<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-size: 8pt;">Pepe,sale<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-size: 16pt;">Procedimento</span><span style="color: black; font-family: Arial; font-size: 8.5pt;"><br />
<br />
</span><span style="color: white; font-size: 8.5pt;">Tritare finemente la cipolla,
il sedano, le carote, l'aglio, il prezzemolo e metterli a soffriggere in una
pentola con 4 o 5 cucchiai di olio. Quando la cipolla inizia ad appassire,
aggiungere la purea e l'acqua di cottura dei Fagioli, il cavolo nero tagliato a
listarelle, il passato di pomodoro, il sale e mescolare. Quando inizia a
bollire, versare a fontana la farina gialla e lasciar cuocere per 30 minuti,
facendo attenzione a mescolare frequentemente. Se necessario, aggiungere a “l
Bordatino! <span style="mso-spacerun: yes;"> </span>un ramaiolo di acqua</span><span style="color: black; font-family: Arial; font-size: 8.5pt;"><span style="color: white;">.</span> <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-outline-level: 1;">
Il bordatino è pronto</div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-outline-level: 1;">
Servite con un giro di olio BONO e una bella macinata di Pepe</div>
Claudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.com0tag:blogger.com,1999:blog-4805789345269416655.post-21872488010076425872014-04-03T00:50:00.000+02:002014-04-03T00:50:11.624+02:00Oggi Gnudi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxl5Aj6FYeWz4jgGhKQjlymQKVX_Kp2vnnRCWlWlVX_GdZPhec6GwdzbUwr3ZU9J-VEDBwtgd0uHR7xBAYzNaJxSvMqtoPtpYN7YFDzRzZt9zMLz3cH_xWBHOum_uWUbdaM9_5bbJs2a0J/s1600/IMG_2022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxl5Aj6FYeWz4jgGhKQjlymQKVX_Kp2vnnRCWlWlVX_GdZPhec6GwdzbUwr3ZU9J-VEDBwtgd0uHR7xBAYzNaJxSvMqtoPtpYN7YFDzRzZt9zMLz3cH_xWBHOum_uWUbdaM9_5bbJs2a0J/s1600/IMG_2022.JPG" height="320" width="320" /></a></div>
<br />
Dopo 1 anno ritorno a scrivere e a postare :<br />
Pensieri,parole,immagini.ricette,e chi sa cos'altro<br />
Mi sono preso una pausa,un po' per stanchezza,un po'<br />
per dedicarmi a .............bé non si può mica mettere in piazza<br />
tutti i nostri cavoli.<br />
Cavoli ,che poi non interessano nemmeno a nessuno.<br />
<br />
Un nostro cliente fedelissimo ,è un grande amante degli<br />
GNUDI<br />
Gnudi ? cosa sono?<br />
Gli Gnudi, sono parte della mia vita di bambino,assieme a:<br />
la Zuppa Inglese,Coniglio fritto,Pollo alla cacciatora,Pappa,<br />
Panzanella ,la Zuppa Lombarda ecc ecc<br />
Tutti piatti ,che la Nonna e la Mamma riuscivano a rendere<br />
unici anche se poveri , perché erano fatti con due ingredienti<br />
inrinunciabili.......... cuore ed amore<br />
<br />
<h3>
<b>Ricetta</b></h3>
<div>
<h3>
Ingredienti per 4 persone</h3>
500 gr di spinaci freschi<br />500 gr di ricotta vaccina<br />1 uova <br />80 gr di farina<br /> Foglie di salvia</div>
<div>
Parmigiano grattugiato<br />50 gr di burro fuso<br />sale<br />noce moscata<br />pepe</div>
<div>
<br /></div>
<h3>
Procedimento</h3>
<div>
<br /></div>
<div>
Impastate la ricotta con la farina e il parmigiano, mescolate bene e unite un pizzico di noce moscata, sale e pepe. Mescolate bene e aggiungete gli spinaci strizzati bene e tritati. Gli ingredienti devono essere ben amalgamati tra di loro.<br />Formate delle polpettine grosse come noci, infarinatele, e lessatele fino a quando vengono a galla(come gli gnocchi). Intanto fate fondere il burro con la salvia e saltate delicatamente gli Gnudi. Serviteli caldi e con abbondante parmigiano. </div>
<div>
Ma , se li preferite un po' più saporiti,andrà bene anche la salsa di Pomodoro,o il Ragù</div>
<div>
<br /></div>
Claudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.com0tag:blogger.com,1999:blog-4805789345269416655.post-4416552356451267112013-04-12T17:33:00.002+02:002013-04-12T17:33:37.753+02:00Filetto di Sgombro spadellato con patate allo Zafferano<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJuWIlcpRjiTlO4TwkNVU6S0JAvwywMZTEl9GGaZctx8JwRrjiEspULObUrz87i_LpFLGtU_A77SxtLStfAw4ArCwhc2wW00KbNJawrlrGv-rzuWB0oh2TgZrEOvvZcKauwZq0aXv8AS_U/s1600/0030+copia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJuWIlcpRjiTlO4TwkNVU6S0JAvwywMZTEl9GGaZctx8JwRrjiEspULObUrz87i_LpFLGtU_A77SxtLStfAw4ArCwhc2wW00KbNJawrlrGv-rzuWB0oh2TgZrEOvvZcKauwZq0aXv8AS_U/s400/0030+copia.jpg" width="400" /></a></div>
<div style="text-align: center;">
La crisi.....</div>
<div style="text-align: center;">
10 anni fà offrire lo Sgombro in un Ristorante ,era considerata quasi un offesa.</div>
<div style="text-align: center;">
Adesso........</div>
<div style="text-align: center;">
Vuoi che in tasca girino meno soldi,e che bene o male abbiamo assaggiato di tutto</div>
<div style="text-align: center;">
Vuoi che sia più diffusa l'idea del km 0, magari anche solo perché è moda</div>
<div style="text-align: center;">
Si torna a parlare di: Sugarelli,Palamite,Muggini,Occhiate,Sarde e Sgombri</div>
<div style="text-align: center;">
Ovvero Il tanto bistrattato Pesce povero dei nostri mari</div>
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Questa preparazione è veloce,economica(fatta eccezione per lo Zafferano)</div>
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e gustosa.</div>
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<b><span style="font-size: large;">Ricetta x 4</span></b></div>
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4 Sgombri sfilettati</div>
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Pan grattato aromatizzato(<span style="font-size: x-small;">con aglio,prezzemolo,timo,scorza di limone,pepe</span>)</div>
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Sale,olio extra vergine</div>
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Crema di patate</div>
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Zafferano</div>
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foglioline di prezzemolo per decorare</div>
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<b>Preparazione</b></div>
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Ungete e salate leggermente i filetti di Sgombro</div>
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Passateli al pan grattato </div>
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e fate cuocere con pochissimo olio a fuoco medio </div>
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due minuti per parte, in una padella anti aderente </div>
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Adesso finite la cottura in forno preriscaldato per altri 2/3 minuti</div>
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Disponete la crema di patate allo Zafferano nel piatto di portata </div>
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Adagiatevi sopra o accanto(a piacere)i due filetti di Sgombro </div>
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decorate con una foglia di prezzemolo ed un piccolo contorno di patate Sabbiose</div>
<br />Claudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.com0tag:blogger.com,1999:blog-4805789345269416655.post-80178609912139406372013-04-12T16:51:00.000+02:002013-04-12T16:51:12.289+02:00Enopizza&Ristò su Il Tirreno<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz2VrUFaCw4OrG-KtB0Kh48jI673mdcuMnQ8N1f5OXPEenfWkpHbc6p37XaEBnLVRF1MEeOwFwhmj1_xFNjCmowPbw4XAdx9cYLepOuUNOTcjjgzfBKrT7-9dbQHGpjfFPoy-h13frBx5b/s1600/DSCF0039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz2VrUFaCw4OrG-KtB0Kh48jI673mdcuMnQ8N1f5OXPEenfWkpHbc6p37XaEBnLVRF1MEeOwFwhmj1_xFNjCmowPbw4XAdx9cYLepOuUNOTcjjgzfBKrT7-9dbQHGpjfFPoy-h13frBx5b/s640/DSCF0039.JPG" width="640" /></a></div>
<br />Claudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.com0tag:blogger.com,1999:blog-4805789345269416655.post-6503301943286498312013-03-06T16:45:00.000+01:002013-03-24T14:56:09.876+01:00Park Food da Enopizza&Ristò Quest'anno Enopizza& Ristò ha partecipato alla Rassegna Park Food<br />
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Nell'ambito dell'iniziativa che coinvolge 24 ristoranti di:Liguria,Sardegna e Toscana</div>
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venivano proposti prodotti e cibi del MARITIME WALKING FESTIVAL in Tavola<br />
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il Menù presentato da noi è stato il seguente</div>
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e queste sono le foto di alcuni dei piatti proposti</div>
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Claudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.com0tag:blogger.com,1999:blog-4805789345269416655.post-64409167876251070452013-02-20T16:45:00.002+01:002013-02-20T16:45:55.940+01:00Crudo di Scampi Oggi Scampi <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFVkALSzBv9BNi14kQDI8WMM_kYyDVygy6r1VzP54DxSD6bp0egSiImIBh76YsVepBSVdz-4Tnt3KCj1-eEHnN3XUNwUr2YqRqaPyNiGJiBbDhRD7lNOKov3PUdfOIw6exGXQTcKHJjTPv/s1600/DSCF0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFVkALSzBv9BNi14kQDI8WMM_kYyDVygy6r1VzP54DxSD6bp0egSiImIBh76YsVepBSVdz-4Tnt3KCj1-eEHnN3XUNwUr2YqRqaPyNiGJiBbDhRD7lNOKov3PUdfOIw6exGXQTcKHJjTPv/s320/DSCF0033.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrYUwkOS9eLFvvFtzFh4KEZ2KKGqU0twz-ruU7nLzs7Z_dORZJ17rYernydl_Q4ak9fq1tDGBqwaeKwgwGQCLsR6PnQf9zxNLEi_e3WDDffy2wd-wK46oC2mnNC7PTVs0quSIPecqimpJw/s1600/DSCF0029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrYUwkOS9eLFvvFtzFh4KEZ2KKGqU0twz-ruU7nLzs7Z_dORZJ17rYernydl_Q4ak9fq1tDGBqwaeKwgwGQCLsR6PnQf9zxNLEi_e3WDDffy2wd-wK46oC2mnNC7PTVs0quSIPecqimpJw/s320/DSCF0029.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu3SavH4-NA9ouxGdL7JUgusJxiIsPiVVU6xfbxnUWW-aD361LZfPYoDYBbSb2iRn4Ds1Jwy4nO26YuDXIBnAMu3oDMd_ut2FZa0aCMiSseS_zi2E88grw5UI_XT4CGw2AaKlmcvZtMonk/s1600/DSCF0032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu3SavH4-NA9ouxGdL7JUgusJxiIsPiVVU6xfbxnUWW-aD361LZfPYoDYBbSb2iRn4Ds1Jwy4nO26YuDXIBnAMu3oDMd_ut2FZa0aCMiSseS_zi2E88grw5UI_XT4CGw2AaKlmcvZtMonk/s320/DSCF0032.JPG" width="320" /></a></div>
Carpaccio di scampi con Carciofi,Olio igp toscanno,Mele Granny Smith e Pepe di Sichuan<br />
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SPETTACOLO!!!!!!!!!!!!!<br />
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Claudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.com0tag:blogger.com,1999:blog-4805789345269416655.post-62806771275008052992013-02-11T19:05:00.002+01:002013-02-11T19:20:37.721+01:00Spaghetti ai Ricci di CastiglioncelloIn Inverno,nel mare limpido e pulito di Castiglioncello<br />
è facile imbattersi in solitari pescatori con la loro piccola barca<br />
ma anche con intrepidi ed infreddoliti sub.<br />
Il mare d'inverno è splendido,sarà una frase scontata e piena retorica<br />
ma ,effettivamente l'immagine di un pescatore o di una barchetta solitaria<br />
affascina da sempre scrittori ,poeti e pittori ,e noi comuni mortali.<br />
Il mare in inverno regala pesche copiose nella quantità e nella varietà e prelibati frutti di mare.<br />
I RICCI sono un concentrato di mare allo stato puro<br />
Eccellenti se mangiati crudi con,limone una fetta di pane toscano e vin<br />
Sono La merenda PERFETTA<br />
E per Cena?<br />
<span style="font-size: large;"><strong>SPAGHETTI ai RICCI di Enopizza&Ristò</strong></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUjMgcgvfTADuQ_Q5GNpYo9Uru4Kw10Z841EW3l9VPfDhrn4GooBF2MpMOPYNLlCeAXDkaNdOKBo4TNCg6jnbPhecGuS3XqVlAJulIxrwkr3osrFOcXT_0owiA67ihCJoEDRIDqT-JWtSf/s1600/ricci.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUjMgcgvfTADuQ_Q5GNpYo9Uru4Kw10Z841EW3l9VPfDhrn4GooBF2MpMOPYNLlCeAXDkaNdOKBo4TNCg6jnbPhecGuS3XqVlAJulIxrwkr3osrFOcXT_0owiA67ihCJoEDRIDqT-JWtSf/s320/ricci.jpg" width="320" /></a> <strong> Ingredienti</strong> </div>
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<ol>
<li>10 ricci a persona</li>
<li>Olio extra vergine Toscano igp</li>
<li>aglio,prezzemolo,Peperoncino</li>
<li>Acqua di cottura</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzkOvWcSEJTcH6xClRW-ssjiXfqhBRGHB-AAKQCokFtnxPUtdtAJjv1Fw6Zv5tLijwFc0MDupjXuBYkH7kkxA_ke_WIFkYr27VrXtzFLmrW3F-AHwgWHkVf38ZJOC59itHme1pFBmZoaOd/s1600/ricci+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzkOvWcSEJTcH6xClRW-ssjiXfqhBRGHB-AAKQCokFtnxPUtdtAJjv1Fw6Zv5tLijwFc0MDupjXuBYkH7kkxA_ke_WIFkYr27VrXtzFLmrW3F-AHwgWHkVf38ZJOC59itHme1pFBmZoaOd/s320/ricci+2.jpg" width="320" /></a><br />
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<strong>Procedimento</strong><br />
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Pulite e svuotate i ricci<br />
mettete il frutto da parte in una ciotola.<br />
Adesso buttate gli spaghetti in acqua bollente salata e portate a metà cottura.<br />
In una padella fate andare olio,aglio tritato,e peperoncino.<br />
Togliete dalla pentola gli Spaghetti che finirete di cuocere nella padella,aggiungendo di tanto in tanto la loro acqua.<br />
Spento il fornello unite la polpa di riccio,il prezzemolo tritato,un filo di olio e mescolate bene(se addensa troppo aggiungete ancora acqua di cottura) <br />
Buon AppetitoClaudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.com0tag:blogger.com,1999:blog-4805789345269416655.post-64907654118797831262013-01-24T00:18:00.001+01:002013-01-27T00:13:40.857+01:00Domenica 24 Febbraio 2013 Enopizza&Ristò<br />
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Claudio (ace)http://www.blogger.com/profile/01434226833023634895noreply@blogger.com0