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Schiamazzi grafomani attorno ai fornelli

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T come Trieste

 Ci si rilegge a quanto pare. Si lo so qualcuno mi dava già per spacciata e invece ci ha pensato la brava Eloisa alias Aiuolik a scrollarmi dal mio placido (e latitante) torpore per ricordarmi l’Abbecedario Culinario  a cui avevo aderito tempo fa, e per chi ancora non lo sapesse, questo simpatico abbecedario partì proprio dalla sua Trattoria Muvara .

In tutto questo tempo è successo di tutto e di più, non mi basterebbero cento post per aggiornarvi, ‘che conosco i miei polli, siate sinceri, voi siete curiosi non tentate di negare che si vede da qua:-P però si da il caso che oggi io debba assolvere al mio compitino e debba dedicare questo spicchio di tempo per parlarvi del mio incontro virtuale con Trieste.

–Buffo- ho pensato quando tra tante città in lista e delle quali potrei, o meglio, avrei potuto, raccontarvi e regalarvi qualche immagine, che mi sia toccata in sorte proprio una delle poche città in cui non sono ancora stata, però secondo me è un segno del destino e io a Trieste ci devo proprio andare, solo che ancora non so quando ecco. Data la mia totale ignoranza sulle abitudini cucinesche di questa città carsica, ho dovuto fare una full immersion virtuale andando a scovare qualunque informazione avrebbe potuto aiutarmi nell’impresa. Avete presente quando arriva il giorno prima della ripresa della scuola dopo aver passato tutta l’estate a fare qualunque cosa che non includesse i compiti delle vacanze? Ecco no dico, avete presente lo sgomento poco prima che il terrore disegni quell’espressione imbecille sulla faccia che non fa presagire niente di buono? Ecco, più o meno è andata così:-) Pian piano che quel breve intervallo di tempo si riduce sempre di più si insinua il dubbio che il nostro indisciplinato studente possa fare in un solo giorno quello che ha accuratamente evitato per tutta l’estate, ma poi si sa, fare i post è come andare in bicicletta basta il coraggio della prima pedalata e si può ripartire e non è manco detto che si debba cadere per forza no? 

La prima cosa che mi è venuta in mente di Trieste è stato lo strucolo che poi sarebbe una versione carsica dello strudel, e per il resto mi sono affidata ai preziosi suggerimenti di amici, alle pagine di qualche trattoria triestina, e ovviamente alla rete (1, 2, 3, 4, 5, 6, 7, 8  nell’ultimo link le ricette sono addirittura in un delizioso dialetto!!!) Ovviamente siete caldamente invitati a correggere inesattezze e strafalcioni 

Patate in tecia

1 grossa cipolla rossa
5 patate
Olio evo
½ bicchiere di brodo vegetale
Sale
Pepe

Lessare le patate con la buccia in abbondante acqua. Una volta cotte pelarle e schiacciarle grossolanamente con una forchetta. Affettare sottilmente la cipolla e farla soffriggere in 4 cucchiai di olio per 15 minuti circa a fuoco basso (non deve imbiondire), se necessario bagnare con del brodo. Aggiungere le patate, salare e pepare e farle insaporire per una decina di minuti, se dovessero risultare troppo asciutte bagnarle con il brodo. Le patate in tecia sono pronte quando cominciano a fare una crosticina sul fondo. 

Capuzi (crauti) e non solo

1 Kg di cappucci acidi ( crauti)
2 spicchi d’aglio
2 costine di maiale affumicato (oppure l’equivalente in salsicce o pancetta affumicata)
2 cucchiai di farina, strutto o olio extravergine
sale e pepe

Si tratta di una ricetta che, di base, può considerarsi comune alle gastronomie triestina, slovena, austriaca e tedesca. L’unica controindicazione che ho trovato è stata di preferire la birra al vino.

Mettere i capuzi in un tegame, coperti a filo di acqua fredda, e farli sobbollire per una mezzora, avendo cura di ricambiare l’acqua dopo il primo bollore se dovessero risultare troppo acidi. Di seguito fare colorire la farina nello strutto (o olio ) ben caldo e dorare gli spicchi d’aglio, quindi unire i capuzi con la loro acqua, salate e pepate. Continuare con la cottura per un paio d’ore, a tegame coperto e fiamma bassissima, più o meno a metà cottura, aggiungere il maiale affumicato.

I capuzi si servono come contorno a ogni tipo di carne di maiale affumicata – salsicce specialmente – meglio se accanto a delle patate in tecia

 Jota (minestra di fagioli, crauti e patate)

Ingredienti (dosi per 4 persone):

500 g di crauti acidi (preferibilmente sfusi)
200g di fagioli (metterli a bagno in acqua freddadalla sera prima)
4 patate
2 foglie di alloro
cumino
4 spicchi di aglio
sale
pepe
olio
farina

In una pentola far scaldare l’olio e far rosolare 2 spicchi di aglio schiacciati fino a portarli a doratura. Quindi eliminare l’aglio. Aggiungere i crauti e coprirli a raso con acqua. Aggiungere un pizzico di cumino, sale e pepe. Far consumare a fuoco lento per circa 1/2 ora.
In un’altra pentola cucinare i fagioli, lavati e scolati, con il brodo vegetale e 2 foglie di alloro, a fuoco lento per 1 ora e 15 minuti.
Tagliare le patate a pezzetti, aggiungerle al brodo e fagioli, e proseguire la cottura per 15 minuti.
Togliere dal fuoco e passare fagioli e patate fino ad ottenere una purea omogenea.
Aggiungere la purea così ottenuta ai crauti preparati in precedenza.
A parte, in un piccolo pentolino, soffriggere i rimanenti spicchi di aglio schiacciati in 1 – 2 cucchiai di olio. Eliminarli una volta dorati.
Stemperare nell’olio la farina mescolando attentamente per evitare la formazione di grumi.
A tostatura avvenuta aggiungere la farina alla minestra.
Aggiungere di sale e pepe e volendo si può convertirlo a piatto unico aggiungendo una manciata di capuzi e un pezzetto di costina

Frico (e le sue varianti!)

 1- Frico con patate 

200 g di patate
200 g di formaggio stagionato 
Patate e formaggio si prendono in parti uguali

Come formaggio vanno bene sia il grana che il Montasio stagionato, a seconda dei gusti. Si soffrigge cipolla, che non deve prender troppo colore e si buttano sopra le patate crude a pezzetti, che devono disfarsi, anche schiacciandole con una forchetta, per far prima si possono bollire un po’, ma non è la ricetta vera. Quando è tutto morbido, si aggiunge il formaggio e si cucina il tortino rovesciandolo quando un alto ha preso colore.
Va bene abbinato a polenta o radicchio e fagioli

2 – Frico con patate 

6 patate medie
400 gr. formaggio Montasio de 5-6 mesi
sale.

Pelare le patate e tagliarle a fettine sottilissime con l’apposito attrezzo, farle cuocere lentamente con un po’ d’acqua lella tecia e quando sono tenere aggiungere sale e il formaggio tagliato a tocchetti e con la paletta di legno incorporarlo alle patate. Mescolare bene e rigirare come una frittata.

3 – Frico senza patate:

Si può fare il frico friabile grattuggiando 2 tipi di formaggio stagionato e poi cuocerli una manciata alla volta nella padelle antiaderente da ambo i lati. Oppure grattuggiarlo direttamente nell’olio bollente e tirarlo fuori velocemente col mestolo forato. In questo caso viene bello spugnoso nel 1° esempio buono e croccante.

risi e bisi

 

1 litro di brodo
60 g di burro
1 cipolla
 4 cucchiai di olio
50 g di Pancetta
4 cucchiai Parmigiano Reggiano 
pepe
1 kg Piselli (se non li trovate, provate nel reparto surgelati :-)
un manciata di prezzemolo
200 g di riso vialone

Preparate un leggero brodo di dado e lasciatelo a raffreddare.
Nel frattempo sgranate i piselli, lavate i baccelli ed immergeteli nel brodo freddo, quindi fateli bollire per circa 60 minuti a fuoco moderato.
Terminata la cottura, filtrate il brodo e passate i baccelli al setaccio; raccogliete quindi la purea che avete ottenuto e rimettetela nel brodo filtrato.
A questo punto fate sciogliere in una pentola metà del burro insieme all’olio e fatevi rosolare la cipolla finemente tritata insieme alla pancetta tritata ed al prezzemolo, anch’esso tritato. Aggiungete quindi i piselli e fateli insaporire versando due mestoli di brodo e mescolando per almeno 5 minuti.
Versate quindi il resto del brodo nella pentola, regolate di sale e di pepe e portarlo ad ebollizione. Unite il riso e fatelo cuocere al dente mescolando spesso con un cucchiaio di legno. Ricordate di tenere a portata di mano dell’acqua calda nel caso il riso si asciugasse troppo.

Sardoni (alici) in savor

1 kg. di sardoni
1 cipolla
½ bicchiere d’aceto
Alloro, sale
Olio per friggere

Pulire i sardoni (togliere la testa e le interiora), lavarli, scolarli e passarli nella farina, quindi friggerli in abbondante olio. Tritare la cipolla e soffriggerla nell’olio usato per la frittura. Appena la cipolla sarà tenera, aggiungere l’aceto. In una terrina mettere uno strato di cipolla ed uno di sardoni fino a finire i due ingredienti (l’ultimo sarà di cipolla).
Può rimanere in frigo anche per 3 o 4 giorni, si dice che più si riposa, meglio è!

 Cevapcici (Ćevapčići)

500g macinata di vitello (o mista 50% maiale) 
30g lardo (non serve se usate carne di maiale)
2 cucchiai Paprika Dolce
1 cipolla piccola
1 spicchio di Aglio
Cumino e/o Maggiorana
un dito di vino
Sale
Pepe

Tritare molto finemente la cipolla. Esiste una ricetta macedone in cui si suggerisce di cuocere la cipolla tritata in padella con l’aglio ed un filo d’olio, provate! Qua l’ho fatta come ho letto in uno dei mille articoli trovati, con  la cipolla usata cruda, perciò non esagerate con le dosi e tagliatela finissima.  Il lardo va aggiunto esclusivamente se fate Cevapcici con la sola carne di manzo, probabilemnte per inspessire il gusto finale.
Mettere la carne in una ciotola capiente, aggiungete l’aglio tritato finemente ed il sale. Unire anche la cipolla ed il lardo tritati. Mescolare bene usando le mani, cercando di ottenere una consistenza uniforme. Aprire per bene la carne nella ciotola ed aggiungete il pepe  e due cucchiai di paprica dolce. Mescolare di nuovo per amalgamare il tutto aggiungendo un dito di vino bianco, non troppo altrimenti si ammorbidisce troppo. Formare delle polpette dalla forma stetta ed allungata (circa 7-8 centimetrie largo 2). Cuocendo si ritirerà diventando più corto e tozzo. Adagiare tutti i Cevapcici su un ripiano o su un piatto, coprire e mettete in frigo più o meno per un’oretta. Far riposare la carne è essenziale per farle assorbire gli aromi e, come ho imparato sul blog di Bressanini, per permettere al vino e agli zuccheri della cipolla di preparare il terreno per la reazione di Maillard che avverrà in padella creando quel buon gusto di “rosolato” :)  Dopo il riposo si può procedere alla cottura su griglia o nella vostra padella preferita per fare la carne ai ferri ed adagiarvi sopra i vostri fantastici Cevapcici. Prima di rigirarli aspettare che siano ben cotti da almeno un lato altrimenti potrebbe esserci il rischio di sbriciolamento. A fine cottura irrorateli con un po’ di birra o vino stando attenti a non esagerare sennò si lessano. 

 Apfelstrudel (Strucolo ( Struccolo) de pomi )

 

(prima versione)

Strudel di mele ( tradizionale, con la pasta tirata)

Per la pasta:
250 gr di farina,
un uovo,
un pizzico di sale,
due cucchiai d’olio e mezzo bicchiere d’acqua.

Per il ripieno:
2 kg di mele di buona qualità,
150 gr di pangrattato,
150 gr di burro,
80-100 gr di zucchero, cannella scorza di limone
50 gr di uvetta,
50 gr di pinoli  
100 gr di burro liquefatto per pennellare la sfoglia .

Setacciare la farina, fare la fontana e aggiungere l’uovo, il sale e l’olio, impastando ed aggiungendo acqua fino a raggiungere la “giusta” consistenza. La pasta va lavorata a mano a lungo, perchè diventa liscia ed elastica. Fare una palla, coprirla con un velo d’olio e lasciatela riposare. Nel frattempo preparate il ripieno: sbucciate e togliete il torsolo alle mele , tagliatele a fettine; rosolate il pangrattato nel burro. Stendete la pasta dapprima col mattarello su un telo infarinato e poi tirandola dal di sotto con le mani, finché non sarà sottile, quasi trasparente, ma attenzione che non ri rompa! Spennellarla con una parte del burro liquefatto e distribuite su circa un terzo della superficie il ripieno. Arrotolarla con l’aiuto del telo, chiudendola bene, spennellarla con il resto del burro fuso e infornarla in forno caldo 220° per mezzora. Una volta sfornata, lascairla intiedipide e ricoprirla con zucchero a velo.

 Versione semplice e poco calorifica dell’impasto

150 gr di farina bianca,
30 grammidi burro ,
1 uovo intero e tre cucchiai d’acqua.

impastare col robot da cucina fino a che si forma una palla e lasciar riposare 30 minuti sotto una scodella tepida. Stenderla finissima e riempire con ripieno

 

bentrovati a tutti!

 Qua potrete trovare molte altre ricette triestine

 

 

 

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Reader Interactions

Comments

  1. Giorgio says

    lunedì 24 Settembre 2012 at 10:32

    La tua scomparsa mi aveva già fatto decretare la morte del genere “foodblog”. Vedere che hai “rotto il lungo digiuno” (è proprio il caso di usare questa espressione) con questi meravigliosi piatti è una notizia che non può che far piacere.
    Bentrovata

    Rispondi
    • fiordisale says

      lunedì 24 Settembre 2012 at 10:53

      ossignur proprio scomparsa magari no, è che ho fatto un sacco di altre cose e… bè ne riparleremo, per po’ mi fermo, contento?
      piesse
      si anche tu mi sei mancato :-D

      Rispondi
  2. Aiuolik says

    lunedì 24 Settembre 2012 at 10:39

    Ma sono contenta di essere stata io a risvegliarti dal torpore :-) E sono sicura che anche questa lettera sarà un successone, anche grazie a una padrona di casa come te!
    Grazie ancora e la T inizia qui: http://abcincucina.blogspot.com.es/2012/09/t-come-trieste.html!

    Presto tornerò anche con il mio contributo!

    Rispondi
    • fiordisale says

      lunedì 24 Settembre 2012 at 10:51

      ho aggiornato inserendo anche il tuo link, grazie mia cara!

      Rispondi
  3. brii says

    lunedì 24 Settembre 2012 at 12:08

    Gììììììììì!!
    Come sono contenta che sei “riapparsa”!!
    Ringrazio la nostra mitica Aiù di aver contribuito a questa cosa!
    Hai presentato una stupenda carrellata di ricette…
    vado in cucina preparati qualcosa!!
    Baciussss

    Rispondi
  4. Alfonso says

    lunedì 24 Settembre 2012 at 10:19

    Ottimo post

    Rispondi
    • fiordisale says

      lunedì 24 Settembre 2012 at 10:53

      ma grazie

      Rispondi
  5. cinzia says

    lunedì 24 Settembre 2012 at 13:04

    C’avrei giurato che avresti onorato l’impegno preso nel migliore dei modi ma con questa carrellata di delicatezze hai superato te stessa!
    Grande accoglienza per questa terra di confine, riordino le idee per portarti un vassoio degno del tuo buffet :-)
    Un abbraccione e a prestissimo! :-)

    Rispondi
  6. sara says

    lunedì 24 Settembre 2012 at 16:30

    Oh Giiiiiii!Sono conenta di rileggerti!E che bella carrellata :)
    Dai non sparire più…
    Besos
    Sara

    Rispondi
  7. elena says

    lunedì 24 Settembre 2012 at 22:08

    ma ciao, piacere di conoscerti…che post ricco di gastronomia triestina… vedo che ti sei risvegliata alla grande…chissà prima quando eri “a pieno ritmo”,
    un bacione grande e a presto! elena

    Rispondi
  8. elena says

    lunedì 1 Ottobre 2012 at 00:02

    Ciao, eccomi con qualche ricetta già postata…
    http://zibaldoneculinario.blogspot.com/2012/03/i-miei-cjalsons.html
    http://zibaldoneculinario.blogspot.com/2011/08/patate-in-tecia.html
    http://zibaldoneculinario.blogspot.com/2011/09/gnochi-de-susini-variante-allalbicocca.html
    Nei miei programmi avrei qualche piatto, vediamo se riesco…
    buona settimana!
    elena

    Rispondi
  9. Sara says

    lunedì 1 Ottobre 2012 at 07:09

    Ciao, ecco il mio piatto per la regione Friuli Venezia Giulia:

    http://leleganzadelpolpo.blogspot.it/2012/10/blecs-il-mio-primo-piatto-friulano.html

    Buon inizio settimana!! Sara

    Rispondi
  10. Aiuolik says

    lunedì 1 Ottobre 2012 at 09:39

    Eccolo il contributo della Trattoria! http://muvara.blogspot.com.es/2012/10/labbecedario-culinario-italiano-riso-e.html.

    Ciaooooo
    Aiu’

    Rispondi
  11. passalamoda says

    lunedì 1 Ottobre 2012 at 12:44

    Ci sono anch’io scusate il rinterzo, prometto di impegnarmi di più.
    http://www.cibidicasa.com/2012/10/le-trote-al-cren-e-laffumicatura-del.html

    ciao, a presto P.

    Rispondi
  12. miciapallina says

    lunedì 1 Ottobre 2012 at 14:38

    Sei tornata!!!!
    Evviva evviva evviva!!!
    Ma quanto posso essere felice?
    maowwwwwwwwwww

    miciapallina

    Rispondi
  13. brii says

    venerdì 5 Ottobre 2012 at 22:59

    Ciaoooo Gì!!!
    Una ricetta per te
    Jota triestina vegetariana
    http://briggishome.wordpress.com/2012/10/05/venerdi-vegetariano-jota-triestina-vegetariana-it/
    baciusss

    Rispondi
  14. accantoalcamino says

    sabato 6 Ottobre 2012 at 09:00

    Ciao, ti lascio questa, per il momento, le altre le aggiorno pomeriggio e domani con una nuova, fatta apposta per questa raccolta che mi riporta a casa mia, grazie e buona giornata:
    Aspettando novembre: Favette

    Rispondi
  15. Kristina says

    sabato 6 Ottobre 2012 at 19:17

    Ciao
    ti lascio un pò di link delle mie ricette triestine e friulane, domani ti manderò ancora un post.
    Intanto ecco i sardoni in savor
    http://tutto-a-occhio.blogspot.it/2012/10/la-mia-citta-sardoni-in-savor.html
    Minestra de bobici
    http://tutto-a-occhio.blogspot.com/2011/01/whb-268-minestra-de-bobici-mais.html
    Musèt e brovade
    http://tutto-a-occhio.blogspot.com/2011/01/sto-diventando-una-brava-femine-muset-e.html
    Pedoci ala scotadeo
    http://tutto-a-occhio.blogspot.com/2011/04/pasquetta-al-villaggio-del-pescatore.html
    Frico di Carpacco
    http://tutto-a-occhio.blogspot.com/2010/11/come-si-fa-il-montasio-frico-di.html
    Le sarme (sono di origine balcanica ma si fanno anche a Trieste)
    http://www.tutto-a-occhio.blogspot.it/2012/02/la-parte-internazionale-di-me-sarme.html
    La pinza pasquale
    http://www.tutto-a-occhio.blogspot.it/2012/04/auguri-di-una-dolce-pasqua-tutti-pinza.html
    Grazie e a presto Kris

    Rispondi
  16. cinzia says

    sabato 6 Ottobre 2012 at 19:23

    ciao cara,
    eccoti un buon frico casalingo, direttamente dalle mani di un friulano doc :-)

    http://cindystarblog.blogspot.it/2012/10/il-frico-per-labbecedario-culinario.html

    buonissima domenica!

    Rispondi
  17. accantoalcamino says

    domenica 7 Ottobre 2012 at 07:02

    Buona domenica, ti lascio ancora qualche ricetta già pubblicata:
    Frirole Istriane
    Jota
    Questa è l’introduzione alle fritole istriane con la filastrocca:
    Xe un dolce de casa>/a>

    Rispondi
  18. accantoalcamino says

    domenica 7 Ottobre 2012 at 07:05

    Continuo:
    Titole

    Rispondi
  19. accantoalcamino says

    domenica 7 Ottobre 2012 at 07:26

    Ancora una minestra:
    Minestra de Bobici

    Rispondi
  20. accantoalcamino says

    domenica 7 Ottobre 2012 at 07:37

    Io continuo :-) :
    Gnochi de susini e varianti
    E altre varianti:
    Gnochi de susini

    Rispondi
  21. accantoalcamino says

    domenica 7 Ottobre 2012 at 07:55

    Sono ancora io:
    Krapfen

    Rispondi
  22. accantoalcamino says

    domenica 7 Ottobre 2012 at 07:56

    Ciao, vedo che ti arrivano i Ping back quindi non ti lascio più i link ma bannerizzo soltanto i post che ho ancora, ciao, fammi saper se devo inserirli ugualmente.

    Rispondi
  23. accantoalcamino says

    domenica 7 Ottobre 2012 at 08:12

    Nel dubbio:
    Presnitz

    Rispondi
  24. cinzia says

    domenica 7 Ottobre 2012 at 11:45

    buongiorno cara gì,
    ecco una confortante minestra che ci siamo regalati ieri sera (e ne avevamo proprio bisogno):

    http://cindystarblog.blogspot.it/2012/10/minestra-paparot-whb-354_7.html

    buonissima domenica! :-)

    Rispondi
  25. Terry says

    domenica 7 Ottobre 2012 at 15:00

    La tua è una meravigliosa e golosa collezione!
    Io unisco questa all’Abbecedario!
    http://crumpetsandco.wordpress.com/2010/11/12/frico/
    ciao
    Terry

    Rispondi
  26. Gianni Senaldi says

    domenica 7 Ottobre 2012 at 15:07

    Ciao
    ti lascio questa ricetta per la raccolta

    http://cocogianni.blogspot.it/2012/10/souffle-di-funghi-e-patate.html

    Alla prossima

    Rispondi
  27. elena says

    domenica 7 Ottobre 2012 at 16:01

    Ciao ecco il mio ultimo contributo:
    http://zibaldoneculinario.blogspot.it/2012/10/gulasch-triestino.html
    ciao!!!
    elena

    Rispondi
  28. Simona says

    domenica 7 Ottobre 2012 at 18:50

    Arrivo anch’io, sempre col fiatone, ma arrivo. Ecco la mia versione della jota: http://briciole.typepad.com/blog/2012/10/jota-bean-sauerkraut-potato-soup.html

    Grazie!

    Rispondi
  29. Kristina says

    domenica 7 Ottobre 2012 at 19:09

    Ciao ecco un altra ricetta, le tripe ala triestina
    http://tutto-a-occhio.blogspot.it/2012/10/miramare-tripe-ala-triestina.html
    Grazie per aver ospitato la mia città. A presto Kris

    Rispondi
  30. cinzia says

    domenica 7 Ottobre 2012 at 20:07

    ecco Gì, l’ultima golosità che ci siamo gustati:

    http://cindystarblog.blogspot.it/2012/10/blecs-are-on-table.html

    buonissima raccolta!

    Rispondi
  31. rosa maria says

    domenica 7 Ottobre 2012 at 20:17

    Ciao Gì, ci sono anch’io:)
    eccoti il mio contributo e spero a presto!
    http://tor-te-e-din-tor-ni.blogspot.it/2012/10/cjar-pastizzade.html
    Rosa Maria

    Rispondi
  32. fiordisale says

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Trackbacks

  1. T come Trieste: la polenta in prosa… « Accantoalcamino's Blog ha detto:
    sabato 6 Ottobre 2012 alle 08:48

    […] accolto la mia richiesta di partecipare all’Abbecedario Culinario che queste 2 settimane ha ospitato (c’è ancora tempo fino domani sera) la lettera T come […]

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  2. Aspettando novembre…..favette ……. « Accantoalcamino's Blog ha detto:
    sabato 6 Ottobre 2012 alle 08:58

    […] che aggiungo questa ricetta all’Abbecedario Culinario che queste 2 settimane è ospitato da Fior di Sale Share this:TwitterPinterestTranslateLike this:Mi piace3 bloggers like this. Questo articolo è […]

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  3. Buona Pasqua con le “Titole” « Accantoalcamino's Blog ha detto:
    domenica 7 Ottobre 2012 alle 07:09

    […] Questa ricetta Triestina è per l’Abbecedario Culinario, ospitato da Fior di sale: […]

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  4. Ciacole no fa fritole, ovvero: Chiacchiere non fanno frittelle :-D « Accantoalcamino's Blog ha detto:
    domenica 7 Ottobre 2012 alle 07:12

    […] Per la raccolta dell’Abbecedario Culinario ospitato per la lettera T di Trieste da Fior di sale: […]

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  5. Jota…. « Accantoalcamino's Blog ha detto:
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    […] Questa versione di Jota leggera ma non meno gustosa è anche per l’Abbecedario Culinario ospitato per la lettera T di Trieste da Fior di sale: […]

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  6. Xe un dolce de casa… « Accantoalcamino's Blog ha detto:
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    […] Anche se non è una ricetta ma l’introduzione a una ricetta la aggiungo all’Abbecedario culinario, ospitato per la lettera T diTrieste da Fior di sale: […]

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    […] E l’aggiungo anche all’Abbecedario Culnario ospitato per la lettera T di Trieste da Fior di sale: […]

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    […] Un pò Triestini, un pò Mitteleuropei, comunque tradizionali della cucina Triestina i Krapfen sono perfetti per l’Abbecedario Culinario ospitato per la lettera T di Trieste (e Tradizionale ) da Fior di sale: […]

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  10. Bisi in Tecia « Un Uomo dal Bagno alla Cucina ha detto:
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