adminLINA, Autore presso sandwichtime
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archive,author,author-adminlina,author-1,ajax_fade,page_not_loaded,,qode-title-hidden,qode_grid_1300,qode-content-sidebar-responsive,qode-theme-ver-9.4.1,wpb-js-composer js-comp-ver-4.11.2.1,vc_responsive

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Patate e Olive Scaloppa di Spada con Pomodorini e Olive Salmone al Vapore e Verdurine Arrosto di Vitello al Forno [/vc_column_text][vc_empty_space height="16px"][vc_column_text css=".vc_custom_1520626402086{padding-top: 30px !important;}"] CONTORNI [/vc_column_text][vc_column_text] Caponata di Verdure Bietole al Vapore Funghi Farciti Insalata d'Orzo e Frutti di Mare [/vc_column_text][vc_empty_space height="16px"][vc_column_text css=".vc_custom_1520626414722{padding-top: 30px !important;}"] DOLCI [/vc_column_text][vc_column_text] Il Nostro Tiramisù Semifreddo al Frutto della Passione Cheesecake ai Frutti Rossi Lo Yogurt Fresco come Vuoi Tu [/vc_column_text][vc_empty_space height="12px"][vc_column_text] Info Time 0733.816623 [/vc_column_text][vc_empty_space height="15px"][/vc_column][/vc_row][vc_row row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" 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Il nostro punto di riferimento del caffè Essse è il miglior agente dell’anno e ha ricevuto il premio istituito dalla famiglia Segafredo in ricordo del fondatore Giampiero. In azienda da 7 anni e papà di Alessandro e Giorgia, lo sappiamo orgoglioso del riconoscimento che per la prima volta tocca il suolo marchigiano e … lo siamo anche noi!...

[vc_row row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" css_animation=""][vc_column][vc_column_text] 1 verza, 120 grammi di formaggio asiago o edamer, 40 grammi di parmigiano, 30 grammi di burro, 15 grammi di farina, 250 ml di latte fresco, 3 fette di speck, 4 stampini monouso, sale pepe, olio evo. Lavare e lessare la verza a foglie intere, farla raffreddare e con alcune foglie foderare degli stampini monouso leggermente imburrati. Saltare la verza rimanente (tenerne da parte qualche foglia) in padella e tritarla finemente, lasciarla raffreddare poi  unire il formaggio tagliato a dadini, il parmigiano e un pizzico di sale. Preparare una besciamella leggera con il latte, la farina e il burro. Farcire degli stampini individuali con il composto di verza e formaggio,  coprire con le foglie di verza tenute da parte e metterli in forno a 170° per 5 o 6 minuti. Intanto tagliare a julienne lo speck e saltarlo in padella con un filo di olio fino a renderlo croccante. Mettete un velo di  besciamella sul fondo dei piatto, sformate al centro di ognuno un tortino e guarnite con lo speck croccante, una grattata di pepe nero e un filo di olio. Buon appetito![/vc_column_text][/vc_column][/vc_row]...

What we know for sure is that less is more. Buying ingredients instead of “products” is the best way to a truly healthy meal. This means fresh fruits and vegetables—best when local and seasonal, and even better when you grow your own. ...

[vc_row row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" css_animation=""][vc_column][vc_column_text]INGR: 600gr Gamberi freschi grandi, pasta fillo un pacchetto, semi di sesamo, 1uovo, 200gr misticanza, 100gr lamponi freschi, 100gr fragole fresche. Lavate e sgusciate i gamberi facendo attenzione a togliere bene le interiora che sono sul dorso dei gamberi, lasciando la testa e la coda, condite con sale e pepe e foderateli con la pasta, lasciando testa e code fuori. Spennellate con l'uovo battuto e spolverate con il sesamo. Cuocete in friggitrice o al forno a 180C° per 10 min circa. Preparate la misticanza con i lamponi e le fragole, tagliate a pezzettini, coditela con sale olio e limone e mettetela sul fondo del piatto dove servirete i gamberi adagiandoli sopra la misticanza. Guarnite a picare e servite accompagnando con un estratto ai frutti rossi e...

[vc_row row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" css_animation=""][vc_column][vc_column_text]Ingredienti per 4 P: 800 gr di vongole, 80gr di pistacchi di Bronte, 400 gr di spaghetti medi, 1 scalogno, 1 aglio, rosmarino, olio evo. Lavate bene le vongole, fatele aprire in una pentola con un po di acqua, quando saranno aperte controllate che non ci sia la sabbia. Fate rosolare nell' olio lo scalogno e aglio tritato finemente, unite le vongole e bagnate con un goccio di vino bianco, fate evaporare ed aggiungete l' acqua delle vongole. Fate bollire per alcuni minuti aggiustando di sale. Tritate finemente i pistacchi e metteteli in una ciotola. Cuocete gli spaghetti e a metà cottura scolateli e metteteli in padella con le vongole. Saltate gli spaghetti fino a terminare la cottura unendo i pistacchi tritati. Servite guarnendo con un rametto di rosmarino e … Buon Appetito.[/vc_column_text][/vc_column][/vc_row]...