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gennarino.org Visita il nuovo sito di gennarino.org! 2013-09-07T22:18:22+02:00 http://www.gennarino.org/forum/feed.php?f=15&t=19160 2013-09-07T22:18:22+02:00 2013-09-07T22:18:22+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19160&p=229446#p229446 <![CDATA[Re: bertolina con uva fragola]]> Statistiche: Inviato da Primavera — 07/09/2013, 22:18

]]> 2013-09-06T16:59:39+02:00 2013-09-06T16:59:39+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19160&p=229433#p229433 <![CDATA[Re: bertolina con uva fragola]]> Una curiosità: perché si chiama Bertolina? :)

Statistiche: Inviato da TeresaDeMasi — 06/09/2013, 16:59

]]> 2013-09-06T15:00:30+02:00 2013-09-06T15:00:30+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19160&p=229427#p229427 <![CDATA[bertolina con uva fragola]]>
bertolina all'uva fragola 2.jpgbertolina all'uva fragola 1.jpg

Per la pasta frolla:

400 gr di farina 00
200 gr di burro freddo
un uovo
2 tuorli
6 cucchiai di zucchero semolato
scorza grattugiata di un limone non trattato
8 gr di lievito per dolci
pizzico di sale

Per il ripieno:

un kg di uva fragola
1 cucchiaio di zucchero semolato

1 albume per spennellare e zucchero a velo q.b.

Dopo aver preparato la frolla fatela riposare in frigorifero almeno 30 minuti.
Stendete 3/4 di frolla in uno stampo di 24 cm di diametro e formate un bordo di mezzo cm di altezza.
Lavate e sgranate l'uva fragola, allargatela su carta da cucina e fatela asciugare.
Stendete il secondo disco di frolla sull'uva, sigillate il bordo e spennellate la superficie con un albume e spolverizzate dello zucchero a velo.
In forno a 170° per 40 minuti.

Questa splendida ricetta l'ho estratta dal libro "crostate per tutte le stagioni" del mio grande amico Stefano Fagioli.

Statistiche: Inviato da Paolina — 06/09/2013, 15:00

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