Ruggero Rossi | Ricette
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Ricette

hd650x433_wm

Tramezzino ai Tre Sapori

[vc_row row_type="row" use_row_as_full_screen_section="no" type="full_width" header_style="" anchor="" in_content_menu="" content_menu_title="" icon_pack="font_awesome" content_menu_fa_icon="" content_menu_fe_icon="" content_menu_ion_icon="" content_menu_linea_icon="" oblique_section="no" oblique_section_top_and_bottom="both" oblique_section_position="from_left_to_right" text_align="left" video="" video_overlay="" video_overlay_image="" video_webm="" video_mp4="" video_ogv="" video_image="" background_image="" pattern_background="" full_screen_section_height="no" vertically_align_content_in_middle="no" section_height="" use_as_box="" parallax_speed="" background_color="" border_top_color="" border_color="" side_padding="" padding_top="" padding_bottom="" color="" hover_color="" more_button_label="" less_button_label="" button_position="" css_animation="" transition_delay="" box_shadow_on_row="no" box_shadow_color="" horizontal_offset="" vertical_offset="" box_shadow_blur="" box_shadow_spread=""][vc_column width="1/1"][vc_column_text] INGREDIENTI [no_unordered_list style="circle" number_type="circle_number" animate="yes" font_weight=""] 6 fette pancarrè bianco 6 fette pancarrè integrale [/no_unordered_list] per la crema al salmone: [no_unordered_list style="circle" number_type="circle_number" animate="yes" font_weight=""] 100gr salmone affumicato 150gr ricotta 2 cucchiai concentrato pomodoro sale [/no_unordered_list] per la crema alle erbe: [no_unordered_list style="circle" number_type="circle_number" animate="yes" font_weight=""] 250gr philadelphia 2 cucchiai prezzemolo tritato 2 cucchiai erba cipollina tritata 2 cucchiai timo tritato [/no_unordered_list] per la crema al pesto: [no_unordered_list style="circle" number_type="circle_number" animate="yes" font_weight=""]  200gr ricotta 180gr pesto alla genovese [/no_unordered_list][/vc_column_text][/vc_column][/vc_row][vc_row row_type="row" use_row_as_full_screen_section="no" type="full_width" header_style="" anchor="" in_content_menu="" content_menu_title="" icon_pack="font_awesome" content_menu_fa_icon="" content_menu_fe_icon="" content_menu_ion_icon="" content_menu_linea_icon="" oblique_section="no" oblique_section_top_and_bottom="both" oblique_section_position="from_left_to_right" text_align="left" video="" video_overlay="" video_overlay_image="" video_webm="" video_mp4="" video_ogv="" video_image="" background_image=""...

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1429090799735

Caprese Finger Food

[vc_row row_type="row" use_row_as_full_screen_section="no" type="full_width" header_style="" anchor="" in_content_menu="" content_menu_title="" icon_pack="font_awesome" content_menu_fa_icon="" content_menu_fe_icon="" content_menu_ion_icon="" content_menu_linea_icon="" oblique_section="no" oblique_section_top_and_bottom="both" oblique_section_position="from_left_to_right" text_align="left" video="" video_overlay="" video_overlay_image="" video_webm="" video_mp4="" video_ogv="" video_image="" background_image="" pattern_background="" full_screen_section_height="no" vertically_align_content_in_middle="no" section_height="" use_as_box="" parallax_speed="" background_color="" border_top_color="" border_color="" side_padding="" padding_top="" padding_bottom="" color="" hover_color="" more_button_label="" less_button_label="" button_position="" css_animation="" transition_delay="" box_shadow_on_row="no" box_shadow_color="" horizontal_offset="" vertical_offset="" box_shadow_blur="" box_shadow_spread=""][vc_column width="1/1"][vc_column_text] INGREDIENTI Ingredienti per 4 bicchierini da 100ml [no_unordered_list style="circle" number_type="circle_number" animate="yes" font_weight=""] 300gr pomodori pachino 6gr gelatina in fogli 4 cucchiai olio extra vergine d'oliva 1 mazzetto di basilico 250gr burrata 200gr ricotta 1 pizzico sale [/no_unordered_list][/vc_column_text][/vc_column][/vc_row][vc_row row_type="row" use_row_as_full_screen_section="no" type="full_width" header_style="" anchor="" in_content_menu="" content_menu_title="" icon_pack="font_awesome" content_menu_fa_icon="" content_menu_fe_icon="" content_menu_ion_icon="" content_menu_linea_icon="" oblique_section="no" oblique_section_top_and_bottom="both" oblique_section_position="from_left_to_right" text_align="left" video="" video_overlay="" video_overlay_image="" video_webm="" video_mp4="" video_ogv="" video_image="" background_image="" pattern_background="" full_screen_section_height="no" vertically_align_content_in_middle="no" section_height="" use_as_box="" parallax_speed="" background_color="" border_top_color="" border_color="" side_padding="" padding_top="" padding_bottom="" color="" hover_color="" more_button_label="" less_button_label="" button_position="" css_animation="" transition_delay="" box_shadow_on_row="no" box_shadow_color="" horizontal_offset="" vertical_offset="" box_shadow_blur="" box_shadow_spread=""][vc_column width="1/1"][vc_separator type="transparent" position="center" color=""...

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1429013657616

Burro composto al basilico

[vc_row row_type="row" use_row_as_full_screen_section="no" type="full_width" header_style="" anchor="" in_content_menu="" content_menu_title="" icon_pack="font_awesome" content_menu_fa_icon="" content_menu_fe_icon="" content_menu_ion_icon="" content_menu_linea_icon="" oblique_section="no" oblique_section_top_and_bottom="both" oblique_section_position="from_left_to_right" text_align="left" video="" video_overlay="" video_overlay_image="" video_webm="" video_mp4="" video_ogv="" video_image="" background_image="" pattern_background="" full_screen_section_height="no" vertically_align_content_in_middle="no" section_height="" use_as_box="" parallax_speed="" background_color="" border_top_color="" border_color="" side_padding="" padding_top="" padding_bottom="" color="" hover_color="" more_button_label="" less_button_label="" button_position="" css_animation="" transition_delay="" box_shadow_on_row="no" box_shadow_color="" horizontal_offset="" vertical_offset="" box_shadow_blur="" box_shadow_spread=""][vc_column width="1/1"][vc_column_text] INGREDIENTI [no_unordered_list style="circle" number_type="circle_number" animate="yes" font_weight=""] 100gr burro 1 mazzetto di basilico limone pepe sale [/no_unordered_list][/vc_column_text][/vc_column][/vc_row][vc_row row_type="row" use_row_as_full_screen_section="no" type="full_width" header_style="" anchor="" in_content_menu="" content_menu_title="" icon_pack="font_awesome" content_menu_fa_icon="" content_menu_fe_icon="" content_menu_ion_icon="" content_menu_linea_icon="" oblique_section="no" oblique_section_top_and_bottom="both" oblique_section_position="from_left_to_right" text_align="left" video="" video_overlay="" video_overlay_image="" video_webm="" video_mp4="" video_ogv="" video_image="" background_image="" pattern_background="" full_screen_section_height="no" vertically_align_content_in_middle="no" section_height="" use_as_box="" parallax_speed="" background_color="" border_top_color="" border_color="" side_padding="" padding_top="" padding_bottom="" color="" hover_color="" more_button_label="" less_button_label="" button_position="" css_animation="" transition_delay="" box_shadow_on_row="no" box_shadow_color="" horizontal_offset="" vertical_offset="" box_shadow_blur="" box_shadow_spread=""][vc_column width="1/1"][vc_separator type="transparent" position="center" color="" border_style="" width="" thickness="" up="" down=""][vc_column_text] Preparazione [/vc_column_text][vc_separator type="transparent" position="center"][vc_column_text] Lavate e asciugate il basilico, poi spezzettatelo con le mani. Dividete il burro...

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Piatto-di-pesto

Pesto alla Genovese

[vc_row row_type="row" use_row_as_full_screen_section="no" type="full_width" header_style="" anchor="" in_content_menu="" content_menu_title="" icon_pack="font_awesome" content_menu_fa_icon="" content_menu_fe_icon="" content_menu_ion_icon="" content_menu_linea_icon="" oblique_section="no" oblique_section_top_and_bottom="both" oblique_section_position="from_left_to_right" text_align="left" video="" video_overlay="" video_overlay_image="" video_webm="" video_mp4="" video_ogv="" video_image="" background_image="" pattern_background="" full_screen_section_height="no" vertically_align_content_in_middle="no" section_height="" use_as_box="" parallax_speed="" background_color="" border_top_color="" border_color="" side_padding="" padding_top="" padding_bottom="" color="" hover_color="" more_button_label="" less_button_label="" button_position="" css_animation="" transition_delay="" box_shadow_on_row="no" box_shadow_color="" horizontal_offset="" vertical_offset="" box_shadow_blur="" box_shadow_spread=""][vc_column width="1/1"][vc_column_text] INGREDIENTI [no_unordered_list style="circle" number_type="circle_number" animate="yes" font_weight=""] 50gr foglie di basilico 2 spicchi d'aglio 6 cucchiai Parmigiano Reggiano grattugiato 2 cucchiai Pecorino grattugiato 1 cucchiaio Pinoli 100ml olio extra vergine di oliva 1 pizzico di sale [/no_unordered_list][/vc_column_text][/vc_column][/vc_row][vc_row row_type="row" use_row_as_full_screen_section="no" type="full_width" header_style="" anchor="" in_content_menu="" content_menu_title="" icon_pack="font_awesome" content_menu_fa_icon="" content_menu_fe_icon="" content_menu_ion_icon="" content_menu_linea_icon="" oblique_section="no" oblique_section_top_and_bottom="both" oblique_section_position="from_left_to_right" text_align="left" video="" video_overlay="" video_overlay_image="" video_webm="" video_mp4="" video_ogv="" video_image="" background_image="" pattern_background="" full_screen_section_height="no" vertically_align_content_in_middle="no" section_height="" use_as_box="" parallax_speed="" background_color="" border_top_color="" border_color="" side_padding="" padding_top="" padding_bottom="" color="" hover_color="" more_button_label="" less_button_label="" button_position="" css_animation="" transition_delay="" box_shadow_on_row="no" box_shadow_color="" horizontal_offset="" vertical_offset="" box_shadow_blur="" box_shadow_spread=""][vc_column width="1/1"][vc_separator type="transparent" position="center" color=""...

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