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gennarino.org Visita il nuovo sito di gennarino.org! 2013-07-01T11:43:46+02:00 http://www.gennarino.org/forum/feed.php?f=15&t=19110 2013-07-01T11:43:46+02:00 2013-07-01T11:43:46+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19110&p=228843#p228843 <![CDATA[Re: Cassata di Sulmona]]> Primo o poi spero che rossana posti una sua crema al burro particolare (con l'aggiunta di meringa se non sbaglio) che richiede una preprazione particolare perchè le due masse devono essere alla stessa temperatura.
Sì, burro e cucina nobiliare...pensa all'introduzione della besciamella e di tanti altri piatti che richiedono burro.

Statistiche: Inviato da caris — 01/07/2013, 11:43

]]> 2013-07-01T09:57:14+02:00 2013-07-01T09:57:14+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19110&p=228842#p228842 <![CDATA[Re: Cassata di Sulmona]]> ... si tratterebbe ora di vedere quanta meringa incorporare ma penso che, preparata una meringa italiana standard, si possa andare, la prima volta, ad occhio.. cioè aggiungendone fino al raggiungimento della consistenza desiderata.. cosa ne pensate?..
stefano (no neanche della deliziosa mi ricordo: io ero abbastanza monotematico: sfogliatelle, sfogliatelle e ancora sfogliatelle (con qualche eccezione per il cannolo siculo))

Statistiche: Inviato da steart — 01/07/2013, 9:57

]]> 2013-06-30T22:11:04+02:00 2013-06-30T22:11:04+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19110&p=228841#p228841 <![CDATA[Re: Cassata di Sulmona]]> Statistiche: Inviato da TeresaDeMasi — 30/06/2013, 22:11

]]> 2013-06-30T21:21:26+02:00 2013-06-30T21:21:26+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19110&p=228840#p228840 <![CDATA[Re: Cassata di Sulmona]]> Statistiche: Inviato da salutistagolosa — 30/06/2013, 21:21

]]> 2013-06-30T20:55:42+02:00 2013-06-30T20:55:42+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19110&p=228839#p228839 <![CDATA[Re: Cassata di Sulmona]]> Statistiche: Inviato da steart — 30/06/2013, 20:55

]]> 2013-06-30T20:45:17+02:00 2013-06-30T20:45:17+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19110&p=228838#p228838 <![CDATA[Re: Cassata di Sulmona]]> Statistiche: Inviato da steart — 30/06/2013, 20:45

]]> 2013-06-30T19:50:06+02:00 2013-06-30T19:50:06+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19110&p=228837#p228837 <![CDATA[Re: Cassata di Sulmona]]> Statistiche: Inviato da caris — 30/06/2013, 19:50

]]> 2013-06-30T19:42:59+02:00 2013-06-30T19:42:59+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19110&p=228836#p228836 <![CDATA[Re: Cassata di Sulmona]]> Statistiche: Inviato da salutistagolosa — 30/06/2013, 19:42

]]> 2013-06-30T00:23:52+02:00 2013-06-30T00:23:52+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19110&p=228834#p228834 <![CDATA[Re: Cassata di Sulmona]]> Statistiche: Inviato da steart — 30/06/2013, 0:23

]]> 2013-06-29T21:30:10+02:00 2013-06-29T21:30:10+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19110&p=228833#p228833 <![CDATA[Re: Cassata di Sulmona]]>
Chiedevi della crema al burro: premesso che nei dolci tradizionali è molto presetne (qui in emilia, per esempio: penso al dolce mattone o alla torta elvetia) secondo me la crema al burro guadagna molto alleggerendola con . Ci hai mai provato?

ps. posso aggiungere la foto al post? :))

Statistiche: Inviato da TeresaDeMasi — 29/06/2013, 21:30

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