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Teneroni

Teneroni


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The recipe to prepare the teneroni at home is very simple, I read behind the package what the ingredients were and I threw myself into making them, and here is the result. Homemade soft cakes have a softer consistency than packaged ones, they can be cooked in a pan or in the oven and you can taste the taste of cooked ham and Elisa really appreciated them. My daughter, like most of the children I know, loves cuddly and it is something I only allow her from time to time but now that I have tested how to make those delicious ham burgers at home, I will be able to satisfy her more often :) well girls this week has really flown, today I resume shooting the video recipes for which I am a bit 'in a hurry. I leave you to the recipe of the day hoping it will make your children happy;)

Method

How to be soft

Cut the cooked ham into cubes.

Blend the ham in a blender with cream, cheese and cornstarch.

Divide the mixture into 4 parts and, with the help of an 8 cm round pastry cutter, create hamburgers.

Place the hamburgers obtained on a plate lined with a dear oven, then with the tines of a fork, make diagonal lines. Then put the teneroni in the fridge for 30 minutes to firm up.

Cook the teneroni in a lightly greased non-stick pan, a couple of minutes per side.

Serve hot.


Softie yes, softiers no

My mum made me feel like a monster "REALLY GIVE THE TENERONI TO THOMAS? BUT DO YOU KNOW WHAT THEY DO THEM WITH? DO YOU KNOW HOW MANY PRESERVATIVES? IT'S STUFF" And I was so pleased to have found something that Thomas eats willingly, he eats it all , the simple one with only the cooked ham, the one with cooked ham and cheese. with cooked ham and mozzarella, one with chicken breast and even one with cooked tomato and cheese. Thomas loves it, he eats it all by himself with his fork, and it takes me 2 minutes to cook it (which should not be underestimated)
But is it so wrong to give it? Obviously once in a while.
Do you give it to your puppies?
Mony

Your browser cannot view this video

I give them
Chairamente as you say not always, but every now and then to change the menu I make them and maybe I even put a slice on them.
No one has ever died for a sweetie and what harm do you want them to do to him.
Don't worry and give them to your baby.

But yes
I also give them to Simone, he likes them very much and he eats them all by himself.
Of course I don't give it to him every day, and then there's some junk today. And I don't think a softie hurts anyone.


Pasta with tenerumi

Typical dish of Sicilian cuisine, the pasta with tenerumi it is a real specialty. Much simple to prepare as tasty, this dish is a cross between one soup it's a first course of pasta. The dessert is the absolute protagonist long courgette Sicilian and its tender leaves.

  • 200 g of broken spaghetti
  • 4 peeled tomatoes
  • 6-7 branches of tenerumi
  • half a long courgette
  • 1 clove of garlic
  • extra virgin olive oil
  • salt
  • pepper

There pasta with tenerumi is a very tasty recipe of Sicilian cuisine. With tenerumi, or tender, we indicate the leaves of a typical courgette that grows on the island, the long courgette or snake courgette. Large leaves with a dark and velvety color that are harvested when young and particularly tender.

Pasta with tenerumi looks like a cross between a first course dry and a soup. Traditionally it is prepared with chopped spaghetti, which can be bought already in the format or obtained by breaking the classic ones, with your hands, into several segments of 2-3 cm each. The spaghetti are cooked in the same water as the vegetables and then seasoned, without draining them, with the & quotpicchi parcels & quot a dense one tomato sauce made with oil, garlic And peeled. Incidentally, picchi paracchi is also an island specialty, which someone prepares with onion instead of garlic, and which is used both to enrich other preparations, as in our case, and as a sauce for dry pasta.

The tenerumi are found in the summer period. If you are lucky enough to find an abundance of them, you can freeze the tenerumi and use them for one as well lunch in family at the end of the summer.


Salt and pepper as required

From tripe the step to the belly is short and I am talking about belly in a broad sense to make you smile Gone with the Belly it is in fact the title of a book written by Mario Bianco and published by Composers .
In the words of the author, Via col Ventre "is a work to be fed to gourmets" who will find, in addition to news and useful advice on eating and drinking, many considerations, maxims, quotes and jokes on the subject. It is a book "written between the serious and the vinegar" that amuses from the first to the last page.

To this dish I want to combine a house wine Porcìa a Torre Colombera 2005 an intense and complex wine that is well suited to sustained dishes such as the one I propose today.


* for the realization of the dish I used ARCOS knives from the Alessandro Circiello line and flour for instant polenta Polenta Valsugana


Teneroni - Recipes


you know the softi ?? I had some close to expiration and then what better way to eat them? turn them into meatballs and then classic meatball ingredients:
dry bread
2 eggs
grated cheese
breadcrumbs
2 teneroni or a nice slice of cooked ham of 200 gr or more
Put the teneroni or ham in the robot and chop them finely, put the dry bread soaked in water in a bowl, squeeze it, put it back in the bowl with the chopped teneroni, add the cheese, the eggs, mix the ingredients well. of the small balls that you will pass in the breadcrumbs, you can fry them or bake them in the oven, good appetite.
I remind you of the publication of the collection on stale bread that you will find here

11 comments:

meatballs are always very popular and yours are really good!

meatballs of any flavor are always tasty!

mmmmmm. it tastes good! I do not know the softi, but the ingredients promise very well, congratulations, a hug
hello Reby

Good idea! I have never eaten the teneroni even if I know them, yours is a great way to transform cooked ham, good!

Nice idea of ​​recycling. then it must be said that the meatballs are always good!

really goodness! congratulations!

Great idea for a recycling! Indeed, even better than the Teneroni! A big kiss!

ahahaha! just good idea x recycling! meatballs always like :) hello and good w.e.

Meatballs are always a great dish.
Good luck for my Candy Blog, happy Sunday

Hello!
I confirm that your delicious recipe has been added - for a few days in fact! - to the list of recipes of the & quotBuffet in the Garden & quot; collection organized by the girls of the blog & quotLa Cucina Beside & quot!
Thanks for your participation!


The recipes

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Tuesday 27th November 2012

My gym

A few weeks ago I decided to start doing some movement again, but I didn't want to join a gym, for various reasons: a bit to save some money, a bit also because usually in the gym you do zumba or step or aerobics and I don't want to start doing choreography and the like, which I am also denied.
So I decided to take back my beloved / hated exercise bike and combine it with other exercises in order to optimize the results.

I decided to exercise 3 times a week for at least 1 hour and a half. More honestly I can not. I would like to do it every day, but I HATE sweating and moreover I am laziness personified, I already know that I would not be able to respect the rhythm and I would send everything to hell. So better a little but at least done well.


Meet my "personal trainers"

1. The exercise bike: to begin with, I do my usual 40 minutes of exercise bike (which becomes 50 if I decide not to stepper afterwards).
In front of a good movie or a TV series, time passes very much but much faster, otherwise it becomes a rather monotonous activity.

I have had an exercise bike for quite a few years (at least 7) ​​and I am happy to have bought it, because in the end it is nothing exhausting and above all it allows you not to tire your back.


3. Abdominal brace: for the moment I do 100 straight abs, 50 right side, 50 left side and 50 low.

I got this from decathlon too (about 22 euros, if I'm not mistaken).
To many it may seem like a superfluous tool, but I preferred to buy it because, having cervical problems, I could no longer do the abdominals, as I couldn't bear to strain my neck too much.
Those with space problems do not worry, because it is resealable and absolutely not bulky.

5. Exercises for love handles: here I help myself by following some tutorials on youtube.


Teneroni - Recipes

Top Gallery of the week

With the term tenerumi reference is made to tender leaves of the pergola courgette, also called snake courgette, a variety of cucurbit typical of Southern Italy and in particular of Sicily. This delicious product can be used in ours cooking recipes like a common green leafy herb, as long as the exact cooking times and methods are respected.

The tenerumi, children of the Lagenaria longissima courgette, lend themselves perfectly to being cooked like a normal green side dish, seasoned with oil and lemon, but they are also excellent as a sauce for pasta, both in white and with tomato sauce.

Once you get it what are tenerumi, we see how they cook and flavor. To begin with, as with any type of vegetable, we will have to wash and clean them from the parts that are not suitable for the kitchen. We leave the leaves to soak in water and bicarbonate to eliminate traces of earth and dirt, then we eliminate the most leathery parts.

The tenerumi will then be cut at the height of the stalk and generally cooked whole, unless the recipe we are following says otherwise. Let's do them boil in salted boiling water for about twenty minutes if we want to eat them so simple, or for half the time if we have to sauté them in a pan.

In the first case, the boiled tenerumi will be drained with a skimmer and then seasoned with extra virgin olive oil and lemon juice, to be immediately ready to become a side dish of meat and fish or even cheeses. In the second we will have to dip them in a sauté of oil, garlic and chilli and sauté them in a pan for about ten minutes. Then we add salt and pepper and serve.

The blanching is also used in the case of tenerumi with pasta, a typical Sicilian recipe that provides a cooking similar to that of pizzoccheri. In fact, the pasta, usually long and broken, will be dropped into the pot with the vegetables still half cooked and cooked together with the leaves.

When serving, the dish is decorated with a generous spoonful of fresh tomato sauce. The boiled tenerumi can also be cut and used as a filling for egg omelettes or even chickpea flour, duly dried from excess water.

In case we want to cook the tenerumi in minestrone, instead we will have to pour them into the pot twenty minutes from the end of cooking the other vegetables.

Whatever recipe we choose to follow, this excellent product will give us great satisfaction.


Dear user,
first of all thank you for visiting our site.
The following information will provide you with comprehensive guidance on what we do with your personal data. This privacy and cookie policy has been prepared in order to inform you about how we collect, use and transfer your personal data.

Grandi Salumifici Italiani S.p.A., with registered office in Modena, Strada Gherbella, n. 320, VAT number 02654810361 and Parmareggio S.p.A., with registered office in Modena, Via Polonia, n. 30/33 VAT No. 01299680353 as Joint Data Controllers inform you, pursuant to art. 13 EU Regulation no. 2016/679 & # 8211 GDPR & # 8211 that the data will be processed in the manner and for the following purposes:

1. Object of the Treatment

The Joint Data Controllers collect users' personal data in two ways:
- through registration and the information requested when accessing some pages of the website
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The joint controllers may request your name, address, telephone number, email address, suggestions, comments or further information related to the site, products or services or the company. In addition, it may request other specific information in relation to contests, promotions or other marketing initiatives.

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The "identifying" personal data will be processed without the need for specific consent for the following purposes:
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d) send newsletters to receive updates on all the news on the site, recipes, menus, nutritionist advice, and many other news on the world of Grandi Salumifici Italiani and other companies of the Bonterre S.p.A Group ..
e) carry out profiled analyzes on registered users to offer them personalized products and services also by other companies of the Bonterre S.p.A Group ..

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The Joint Controllers will process personal data for the time necessary to fulfill the aforementioned purposes and, in particular:
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Resta in ogni caso inteso che i Contitolari, ove si rendesse necessario, avranno la facoltà di spostare i server e gli archivi anche extra-UE. In tal caso, i Contitolari assicurano sin d’ora che il trasferimento dei dati extra-UE avverrà in conformità alle disposizioni di legge applicabili, previa stipula delle clausole contrattuali standard previste dalla Commissione Europea.

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Il consenso originariamente prestato può essere revocato in ogni momento, comunicando tale volontà ai Contitolari del trattamento, utilizzando i contatti di cui al successivo paragrafo 9.
Il trattamento effettuato precedentemente a tale revoca rimane valido e lecito.

8.Diritti dell’interessato

In relazione al trattamento di dati personali Lei ha diritto:
-di essere informato su: dati e sede dei Contitolari del trattamento le finalità e modalità del trattamento dati e sede del Responsabile del trattamento
-di ottenere, a cura dei Contitolari o del Responsabile, senza ritardo:
1)la conferma dell’esistenza di un trattamento di dati personali che lo riguardano e la comunicazione in forma intelligibile dei medesimi dati e della loro origine, nonché e delle finalità su cui si basa il trattamento
2)la cancellazione dei dati personali che lo riguardano, quando: i) gli stessi non sono più necessari rispetto alle finalità per le quali sono stati raccolti, ii) è stato revocato il consenso e non sussiste altro fondamento giuridico al trattamento, iii) i dati sono stati trattati in violazione di legge, iv) l’interessato si è opposto al trattamento e non sussiste alcun motivo legittimo prevalente per procedere al trattamento medesimo v) i contitolari sono sottoposti all’obbligo legale di cancellazione dei dati personali
3)l’aggiornamento, la rettificazione ovvero, qualora vi abbia interesse, l’integrazione dei dati
4)l’attestazione che le operazioni di cui ai numeri 2) e 3) sono state portate a conoscenza, anche per quanto riguarda il loro contenuto, di coloro ai quali i dati sono stati comunicati o diffusi, eccettuato il caso in cui tale adempimento si riveli impossibile o comporti un impiego di mezzi manifestamente sproporzionato rispetto al diritto tutelato
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-di opporsi al trattamento di dati personali che lo riguardano, ai fini di marketing diretto
-di proporre reclamo ad un’autorità di controllo
-di ricevere in un formato strutturato e leggibile da un dispositivo automatico i dati personali che lo riguardano e di trasmettere tali dati a un altro Titolare del trattamento senza impedimenti da parte dei Contitolari a cui li aveva originariamente forniti. Nell’esercitare i propri diritti in ordine alla portabilità dei dati, l’interessato ha il diritto di ottenere la trasmissione diretta dei dati personali da un Titolare all’altro, se tecnicamente fattibile
-di non essere sottoposto a una decisione basata unicamente sul trattamento automatizzato, compresa la profilazione, che produca effetti giuridici che lo riguardino o che possa incidere in modo analogo significativamente sulla sua persona.
I Contitolari forniscono una copia dei dati personali oggetto del trattamento in caso di ulteriori copie richieste dall’interessato, i Contitolari potranno addebitare un contributo spese basato sui costi amministrativi effettivamente sopportati.

9.Modalità di esercizio dei diritti

Potrà in qualsiasi momento esercitare i diritti di cui sopra, inviando all’attenzione dei Contitolari del trattamento:
-una raccomandata A.R. a Grandi Salumifici Italiani S.p.A., con sede legale in Modena, Strada Gherbella, n. 320 o a Parmareggio, con sede legale in Modena, Via Polonia, n. 30/33
-una e-mail all’indirizzo [email protected] o [email protected]
-utilizzare lo specifico link in calce alla mail ricevuta per non ricevere più comunicazioni, promozioni, ecc.

10.Titolare, Contitolare e Responsabile

I Contitolari del trattamento sono Grandi Salumifici Italiani S.p.A., con sede legale in Modena, Strada Gherbella, n. 320 e Parmareggio, con sede legale in Modena, Via Polonia, n. 30/33.
E’ a disposizione del soggetto interessato l’elenco delle Società appartenenti al Gruppo Bonterre S.p.A.
L’elenco aggiornato dei responsabili al trattamento è custodito presso la sede legale dei Contitolari del trattamento.

11.Protezione supplementare per la tutela della privacy dei minori

La comunicazione di dati personali relativi a un minore deve essere effettuata da parte di un genitore, tutore legale o persona esercente la potestà. In ogni caso i dati personali verranno trattati alle sole finalità del concorso o dell’attività per le quali è avvenuta la registrazione.
La acquisizione di tali dati è motivata dalla necessità di spedire a casa dell’utente il premio richiesto.
La partecipazione on line è possibile solo con il consenso dei genitori o esercenti la patria potestà.
I premi verranno inviati all’indirizzo indicato dai genitori o da chi ne fa le veci.
Se da un controllo successivo, che i Contitolari si riservano di fare, emergessero partecipazioni senza l’autorizzazione del genitore, la partecipazione e la eventuale vincita non saranno considerate valide.

Il presente documento è redatto dal titolare del trattamento (di seguito “TITOLARE”), in qualità di titolare del trattamento dei dati personali derivanti dalla navigazione all’interno del presente sito web (di seguito il “Sito”).
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Teneroni?

Rieccomi. oggi ho dato alla mia cucciola la pasta e piselli per la prima volta e devo dire che l'ha gradita molto. Sono contenta..è sempre una soddisfazione veder mangiare i nostri piccoli con gusto quello che prepariamo per loro con tanto amore.
Mi chiedevo una cosa. Ma questi teneroni di casa modena avete mai provato a darli ai vostri bambini?? In realtà dovrebbero essere nient'altro che prosciutto cotto..giusto??
La mia bimba ha 1 anno e vorrei provare a farle assaggiare ogni tanto delle cose nuove..come li avete preparati?
Che consigli mi date?

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Io l'ho dato
preparato nella padellina antiaderente senza olio. il mio pero' e' un po' piu' grande della tua. cmq pensavo che al posto dei teneroni voglio provare con una fetta di prosciutto tagliata piu' spessa. la faccio a dadini e visto che a lui e' esplosa la voglia del mangiare da solo riesce a prenderlo meglio sia con le manine che con la forchetta ciao

Anch'io teneroni ma.
ciao anche io gli ho dato i teneroni, ma se leggi gli ingredienti ti prende un colpo. glutammato monosodico, appetenti vari. insomma per il momento li ho lasciati perdere anche se sono perfetti a livello pratico. meglio del buon prosciutto cotto!

Non riesci a trovare la tua risposta?

Fai bene
fai bene a voler far assaggiare tutto alla tua piccola, ma cerca di preparare tu gli alimenti, fintanto che è così piccola. Ripiega su quell pronti in casi eccezionali, ad esempio se ti trovi fuori casa e devi farla mangiare..


Video: MUCKBANG CON SERE: TENERONI CASA MODENA mi ha rubato il cibo!! (May 2022).