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gennarino.org Visita il nuovo sito di gennarino.org! 2016-09-26T17:27:44+02:00 http://www.gennarino.org/forum/feed.php?f=12&t=3377 2016-09-26T17:27:44+02:00 2016-09-26T17:27:44+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3377&p=235980#p235980 <![CDATA[Re: La frolla....perfetta]]>

Statistiche: Inviato da gaiuska — 26/09/2016, 17:27

]]> 2015-03-19T08:25:51+02:00 2015-03-19T08:25:51+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3377&p=233840#p233840 <![CDATA[Re: La frolla....perfetta]]> Statistiche: Inviato da TeresaDeMasi — 19/03/2015, 8:25

]]> 2015-03-17T15:31:46+02:00 2015-03-17T15:31:46+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3377&p=233832#p233832 <![CDATA[Re: La frolla....perfetta]]> Statistiche: Inviato da Jamie — 17/03/2015, 15:31

]]> 2015-03-11T10:49:35+02:00 2015-03-11T10:49:35+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3377&p=233817#p233817 <![CDATA[Re: La frolla....perfetta]]> Statistiche: Inviato da TeresaDeMasi — 11/03/2015, 10:49

]]> 2015-03-10T17:07:20+02:00 2015-03-10T17:07:20+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3377&p=233808#p233808 <![CDATA[Re: La frolla....perfetta]]> A me questa di Adriano è piaciuta, forse mi è venuta un po' duretta, ma come base per dei gusci direi che va benissimo.

Statistiche: Inviato da Jamie — 10/03/2015, 17:07

]]> 2015-03-10T11:26:54+02:00 2015-03-10T11:26:54+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3377&p=233798#p233798 <![CDATA[Re: La frolla....perfetta]]> L'essenza, a mio parere, è la sabbiatura iniziale, e gli altri ingredienti successivamente.
La cosa mi è diventata chiarissima, confrontandola con la lavorazione del ciambellone romagnolo, che fa sempre parte della "famiglia", ma ha una sequenza di lavorazione tutta diversa.

Statistiche: Inviato da PMF — 10/03/2015, 11:26

]]> 2015-03-09T21:49:31+02:00 2015-03-09T21:49:31+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3377&p=233796#p233796 <![CDATA[Re: La frolla....perfetta]]> - nella pasta frolla è fondamentale la lavorazione.
:

prova a leggere, se ti ispira apri pure un topic che ne parliamo magari. :)

Statistiche: Inviato da TeresaDeMasi — 09/03/2015, 21:49

]]> 2015-03-09T20:14:36+02:00 2015-03-09T20:14:36+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3377&p=233794#p233794 <![CDATA[Re: La frolla....perfetta]]> L'ho cotta dopo circa un'ora di frigo. Nessun problema.
Ho paura di averla lavorata troppo per stenderla bene (col mattarello sono una frana) e appena messa in forno la superficie è diventata subito "lucida", ho pensato al burro che "fuoriusciva" dalla trappola della farina, voi che dite? E' normale che faccia così?

Statistiche: Inviato da Jamie — 09/03/2015, 20:14

]]> 2015-03-08T16:44:05+02:00 2015-03-08T16:44:05+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3377&p=233785#p233785 <![CDATA[Re: La frolla....perfetta]]> Per la cottura parli della cottura in bianco, giusto? si stende bene, la si fa aderire sui bordi, e si stende per bene un cerchio di cartaforno. Su questa sis tendono i soliti fagioli secchi, o pietruzze, o le graziosissime palline di ceramica fattapposta. E si cuoce per ottenere la base da crostata. Una volta raffreddata provvederai con la solita spalmatura di crema pasticcera/confettura, e il decoro di frutta fresca

Statistiche: Inviato da PMF — 08/03/2015, 16:44

]]> 2015-03-07T17:15:12+02:00 2015-03-07T17:15:12+02:00 http://www.gennarino.org/forum/viewtopic.php?t=3377&p=233784#p233784 <![CDATA[Re: La frolla....perfetta]]> Quanto tempo dovrebbe riposare in frigo? Io volevo farci una crostata di frutta per stasera... è possibile?
Come la cuocio a secco? Grazie!

Statistiche: Inviato da Jamie — 07/03/2015, 17:15

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