Baccalà con uvetta e prugne

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	Baccalà con uvetta e prugne

bigbabbo

12-23-2008 11:20 AM

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/705efe6e-3210-4f3a-bce8-c074985c464d/B71B3E8E-51F6-4D08-A099-2C9A89ECB05A/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.academiabarilla.it/ricette/umbria/baccala-uvetta-prugne.aspx" href="http://www.academiabarilla.it/ricette/umbria/baccala-uvetta-prugne.aspx" style="font-size: 11px;">www.academiabarilla.it</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.academiabarilla.it/ricette/umbria/baccala-uvetta-prugne.aspx"><SPAN>Baccalà con uvetta e prugne</SPAN></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.academiabarilla.it/ricette/umbria/baccala-uvetta-prugne.aspx"><div align="center"><img src="http://content8.clipmarks.com/blog_cache/www.academiabarilla.it/img/C6F854E7-14A2-4D08-8428-C5ACD82AA14F" alt="" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.academiabarilla.it/ricette/umbria/baccala-uvetta-prugne.aspx"><DIV class="inforicetta"><UL><LI class="activetime orologio-2"><H5><SPAN>Tempi</SPAN></H5><P><SPAN>1 ora</SPAN></P></LI><LI class="difficulty diff-2"><H5><SPAN>Difficoltà</SPAN></H5><P><SPAN>Media</SPAN></P></LI><LI class="italianregion region-11"><H5><SPAN>Regione Italiana</SPAN></H5><P><SPAN>Umbria</SPAN></P></LI></UL></DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.academiabarilla.it/ricette/umbria/baccala-uvetta-prugne.aspx"><DIV id="contenttext"><H3 id="ingredienti">Ingredienti</H3><H4 id="porzioni">per 4 persone</H4><UL class="lista-ingredienti"><li style="margin-left:16px;padding-left: 0px;"> <SPAN class="ingr-quantita">800</SPAN>  <SPAN class="ingr-misura">g</SPAN>  <SPAN class="ingr-ingrediente">di Baccalà</SPAN> già ammollato</LI><li style="margin-left:16px;padding-left: 0px;"> <SPAN class="ingr-quantita">500</SPAN>  <SPAN class="ingr-misura">g</SPAN>  <SPAN class="ingr-ingrediente">di passata di pomodoro</SPAN></LI><li style="margin-left:16px;padding-left: 0px;"> <SPAN class="ingr-quantita">20</SPAN>  <SPAN class="ingr-misura">g</SPAN>  <SPAN class="ingr-ingrediente">di prugne secche</SPAN> snocciolate</LI><li style="margin-left:16px;padding-left: 0px;"> <SPAN class="ingr-quantita">60</SPAN>  <SPAN class="ingr-misura">g</SPAN>  <SPAN class="ingr-ingrediente">d'uva passa</SPAN></LI><li style="margin-left:16px;padding-left: 0px;"> <SPAN class="ingr-quantita">1</SPAN>  <SPAN class="ingr-ingrediente">cipolla</SPAN></LI><li style="margin-left:16px;padding-left: 0px;"> <SPAN class="ingr-quantita">una</SPAN>  <SPAN class="ingr-misura">costa</SPAN>  <SPAN class="ingr-ingrediente">di sedano</SPAN></LI><li style="margin-left:16px;padding-left: 0px;"> <SPAN class="ingr-quantita">8</SPAN>  <SPAN class="ingr-misura">cucchiai</SPAN>  <SPAN class="ingr-ingrediente">d'olio extravergine di oliva</SPAN></LI><li style="margin-left:16px;padding-left: 0px;"> <SPAN class="ingr-ingrediente">sale</SPAN></LI></UL><H3 id="preparazione">Preparazione</H3><H4 id="tempo-preparazione">20 minuti per la preparazione + 40 minuti per la cottura</H4><P>Per la preparazione, tritare cipolla e sedano e porre il trito in un tegame assieme all’olio. Soffriggere le verdure prima di unire il pomodoro passato.</p> <P>Lasciare che si formi un sughetto e unire il baccalà fatto a pezzi, spellato e spinato e cuocere una ventina di minuti. Unire prugne e uvetta e portare a termine la cottura.</p> <P>Regolare, se necessario, di sale e servire caldo.</P></DIV></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/B71B3E8E-51F6-4D08-A099-2C9A89ECB05A/blog/" title="blog or email this clip"><img src="http://content9.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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