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Shortcrust pastry


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300 g flour-150 g cold margarine into small pieces (100% vegetable and preferably bio without hydrogenated fats)-little cold water-a pinch of salt


With fingertips mix in the cold margarine into small pieces into the flour, to which you add a pinch of salt. Mix quickly until small balls. Add a little cold water and knead no longer with two fingers, but with the Palm of your hand. Keep in the fridge for 20 minutes and roll it out.

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La pasta brisée si può usare per crostate salate, tartine e torte di verdure.

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Io metto farina e margarina nel mixer, poi frullo per mescolare, dopo aggiungo l'acqua... un minuto ed e' pronta!!!

- Paola -

.....bisognerebbe evitare di usare la margarina, prodotto pessimo e totalmente nalsano per l'organismo!!!

- aralina -

se usate la margarina guardate almeno che sia non idrogenata...e che sia di origine vegetale, biologica.. :-)

- Marta -

posso prepararla il giorno prima e tenerla in frigo o surgerarla ? Grazie

- Mario -

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