1.0Dito Samahttps://www.ditosama.com/it/eprwebmaster@jobinformatica.ithttps://www.ditosama.com/it/author/eprwebmasterjobinformatica-it/rich600338<blockquote class="wp-embedded-content" data-secret="tmSXUcqaOG"><a href="https://www.ditosama.com/it/recipes/the-mandarin-nice-shipment/">Ricetta della spedizione mandarino di Nizza</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.ditosama.com/it/recipes/the-mandarin-nice-shipment/embed/#?secret=tmSXUcqaOG" width="600" height="338" title="“Ricetta della spedizione mandarino di Nizza” — Dito Sama" data-secret="tmSXUcqaOG" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! 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</script> [vc_row full_width=”c21-full-width-no-padding”][vc_column][c21_schedule header=”PREPARAZIONE” values=”%5B%7B%22number%22%3A%2201%22%2C%22title%22%3A%22Marmellata%20%22%2C%22subtitle%22%3A%22Preparare%20la%20marmellata%20affettando%20i%20mandarini%20e%20togliendo%20i%20semi.%20Sbollentarle%203%20volte.%20Tagliare%20a%20cubetti%20(molto%20fini)%20di%203%20mm.%20Mescolare%20con%20il%20succo%20di%20mandarino%2C%20lo%20zucchero%20e%20la%20pectina.%20Cuocere%20per%2015%20minuti%20a%20fuoco%20basso.%20Mettere%20in%20una%20piccola%20ciotola.%20Per%20la%20gelatina%2C%20prendere%20un%20pentolino%2C%20versare%20il%20succo%20e%20la%20scorza%20di%20mandarino%2C%20lo%20zucchero%2C%20l’agar%20agar.%20Cuocere%20per%205%20minuti.%20Aggiungere%20la%20gelatina%20ammorbidita.%20Versare%20in%20un%20piatto%20piano%20e%20raffreddare.%22%7D%2C%7B%22number%22%3A%2202%22%2C%22title%22%3A%22Preparazione%20del%20Sorbetto%20%22%2C%22subtitle%22%3A%22In%20una%20terrina%2C%20unire%20il%20succo%2C%20la%20scorza%20di%20mandarino%20e%20lo%20zucchero.%20Mescolare%20ad%20alta%20velocit%C3%A0%20e%20far%20girare%20il%20sorbetto.%20Preparare%20la%20pasta%20dolce%20creando%20un%20piccolo%20pozzo%20di%20farina%20su%20un%20tavolo.%20Aggiungere%20il%20burro%2C%20le%20uova%2C%20il%20sale%2C%20lo%20zucchero%20e%20la%20polvere%20di%20mandorle.%20Mescolare%20rapidamente%20il%20tutto.%20Quindi%2C%20con%20il%20palmo%20della%20mano%2C%20rompere%20l’impasto%20schiacciandolo%20finemente%20sul%20tavolo.%20Formare%20una%20palla%20di%20pasta%20e%20ripetere%20l’operazione%20per%204%20volte.%20Lasciare%20riposare%20per%2024%20ore.%20Stendere%20la%20pasta%20a%202%20mm%20di%20spessore.%20Formare%20dei%20rettangoli%20lunghi%2013%20cm%20e%20larghi%206%20cm.%20Disporre%20questi%20rettangoli%20su%20un%20righello%20di%20ferro%2C%20di%20legno%20o%20di%20acciaio%20inossidabile%20di%202%20cm%20x%202%20cm%20di%20burro%20e%20farina.%20Posizionare%20il%20rettangolo%20di%20pasta%20in%20modo%20da%20formare%20un%20piccolo%20canale%20sul%20righello.%20Cuocere%20in%20forno%20a%20160%20%C2%B0C%20per%2010%20minuti.%22%7D%2C%7B%22number%22%3A%2203%22%2C%22title%22%3A%22La%20Preparazione%20della%20Meringa%20%22%2C%22subtitle%22%3A%22Montare%20gli%20albumi%20a%20neve%20con%20un%20goccio%20di%20succo%20di%20limone.%20Aggiungere%20lo%20zucchero%20semolato%20prima%20che%20siano%20troppo%20rigidi.%20Rassodarli.%20Aggiungere%20quindi%20lo%20zucchero%20a%20velo%20con%20un%20piccolo%20setaccio%20e%20mescolare%20delicatamente%20con%20una%20spatola.%20Con%20una%20sac%20%C3%A0%20poche%20e%20un%20beccuccio%20da%203%20mm%2C%20formare%20dei%20bastoncini%20su%20carta%20da%20forno.%20Passare%20nello%20zucchero%20la%20buccia%20di%20mandarino%20e%20cuocere%20per%202%20ore%20a%2090%C2%B0C%20in%20forno%20ventilato%2C%20avendo%20cura%20di%20fissare%20la%20carta%20con%20dei%20pesi%20(in%20modo%20che%20non%20voli%20via).%22%7D%2C%7B%22number%22%3A%2204%22%2C%22title%22%3A%22Preparazione%20degli%20spicchi%20di%20mandarino.%22%2C%22subtitle%22%3A%22Sbucciare%20la%20frutta%20con%20un%20coltello%20e%20tagliare%20la%20buccia%20intorno%20agli%20spicchi.%20Sollevare%20gli%20spicchi%20con%20un%20coltellino%20affilato%20e%20metterli%20in%20una%20piccola%20ciotola.%22%7D%2C%7B%22number%22%3A%2205%22%2C%22title%22%3A%22Costruzione%22%2C%22subtitle%22%3A%22Disporre%20gelatina%20e%20marmellata%20nella%20U%20della%20pasta%20dorata%20e%20decorare%20con%20spicchi%20di%20mandarino.%20Disporre%20delle%20piccole%20quenelle%20di%20sorbetto.%20Decorare%20con%20bastoncini%20di%20meringa.%20Potete%20anche%20decorare%20il%20piatto%20a%20piacimento%20con%20piccoli%20punti%20di%20gelatina%20o%20marmellata.%22%7D%5D”][/vc_column][/vc_row][vc_row][vc_column][c21_image_text image=”828″ image_position=”left” title=”IL CONSIGLIO DI DITO SAMA:” subtitle=”” text=”Utilizzare un Bermixer Dito Sama per frullare le miscele di sorbetto. La combinazione di una velocità estremamente elevata e di lame in acciaio di qualità eccellente vi darà risultati eccezionali. I tubi della serie Bermixer possono essere completamente smontati e disinfettati in conformità […]