Who would have thought a year ago?
The idea of \u200b\u200bhaving my own space where I could indulge, I pureed a bit 'for the head, but I had the courage to dare.
Who knew how to fiddle with the computer to create something that would draw the attention of others?
Who knew me?
Who would go to read my recipes?
Until one day my friend marsettina, who had opened his blog a few weeks, talking on the phone with his words of encouragement gave me the input to begin this wonderful adventure that is driving me know people wonderful bloggers and professionals, and is giving me also a lot of satisfaction.
I remember that at the beginning repeatedly check if someone had passed a comment and not tell you the disappointment when I could not find anything or just the comments of my dear friends.
But the forward-looking Scribble, with his teachings and straight, have always had confidence in me and she was sure that my blog was taken off.
Remember, Anna, after ten days I was happy because I had eleven players? (9 of which have been definitely friends ... aahhhhaah) Cabbages, Anna, do you realize? They are at 200 and Stra-fe-li-ce! I attended
collected, contest, even at first I even won , and now I want to continue to expand my knowledge in this wonderful field which is the kitchen.
How better to celebrate my first blogversario if not with this amazing trick?
Yes, I know, today with flight della Colombina si è aperto ufficialmente il Carnevale di Venezia ed io avrei dovuto postare qualcosa adatto al periodo, ma l'impasto usato per le sfogliatelle è lo stesso della ricetta da cui ho iniziato..... :))
Ingredienti per una ventina di pezzi (a me ne sono venuti 22)
Pasta frolla come da questa ricetta aggiungendo la buccia grattugiata di un'arancia al posto dell'aroma (che io, tra l'altro non uso più) e solo 2 cucchiaini di lievito
150 g di ricotta
150 g di semolino
100 g di zucchero
1 uovo
la buccia gratuggiata di un'arancia e di un limone
1 pizzico di sale
550 g di acqua
1 uovo per spennellare
icing sugar to sprinkle
Preparation:
quickly prepare the pastry by mixing all the ingredients form a ball and refrigerate for 30 minutes covered with foil.
Sift the ricotta with the sugar, add the grated rind and put it in the refrigerator.
Bring to boil the water with a little 'salt, pour in the semolina and cook as directed and let cool completely.
Add egg to mixture of ricotta and semolina.
With a pastry rings forming disks pastry, place half of them in the filling, overlapping the other disk and shut off.
Brush with beaten egg and bake at 180 degrees until lightly browned.
Once cooled, spolverizzari icing sugar.
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