PROGRAMMA ALLENAMENTI
settimana 28-02-2011 - 05-03-2011:
- confermato ALLENAMENTO lunedì 28,
- nb: MERCOLEDì 02-03-2011 -> ANNULLATO,
- confermato ALLENAMENTO giovedì 03-03-2011.
Monday, February 28, 2011
Portable Air Conditioner Consumer Reports
Fusilli with zucchini cream & BASIL
Siamo quasi in Primavera, i mandorli sono già in fiore e le zucchine sono presenti sui banchi della verdura ormai da tempo. Forse sarà un poco più difficile trovare del basilico, se non lo avete voi fatto crescere in casa, a dispetto del freddo.
Allora volete provare questa mia ricetta? These are the hours of 28 February 23.30, half an hour we will be in March and then we are not entirely out of season.
INGREDIENTS for 6 persons: 500 grams fusilli, zucchini gr 1000, 10 basil leaves, extra virgin olive oil 4 tablespoons, butter 80 grams, 100 grams grated parmesan cheese, 50 gr grated pecorino, salt.
PROCEDURE: Wash zucchini, remove the tail piece of the hexagonal dell'attaccatura of the flower, then slice them into rings of equal thickness and put them in a pan with oil and butter and cook over low heat with the cover for 15 minutes, stirring a few times. Remove the lid and then cook for another 5 minutes longer supported. Wash the leaves basil, dry them and put them together with the zucchini and the immersion blender to reduce everything to cream. Add the grated cheese, mix them together and transfer the sauce into the pot bottom flow ..
Cook the fusilli in salted water until al dente and drain, by taking a cup of water to cook pasta. Wipe the bowl flow, mix the sauce and perhaps add some of the water delivered by hand, if you consider it necessary.
Allora volete provare questa mia ricetta? These are the hours of 28 February 23.30, half an hour we will be in March and then we are not entirely out of season.
INGREDIENTS for 6 persons: 500 grams fusilli, zucchini gr 1000, 10 basil leaves, extra virgin olive oil 4 tablespoons, butter 80 grams, 100 grams grated parmesan cheese, 50 gr grated pecorino, salt.
PROCEDURE: Wash zucchini, remove the tail piece of the hexagonal dell'attaccatura of the flower, then slice them into rings of equal thickness and put them in a pan with oil and butter and cook over low heat with the cover for 15 minutes, stirring a few times. Remove the lid and then cook for another 5 minutes longer supported. Wash the leaves basil, dry them and put them together with the zucchini and the immersion blender to reduce everything to cream. Add the grated cheese, mix them together and transfer the sauce into the pot bottom flow ..
Cook the fusilli in salted water until al dente and drain, by taking a cup of water to cook pasta. Wipe the bowl flow, mix the sauce and perhaps add some of the water delivered by hand, if you consider it necessary.
Harold And Kumar In Bottomless Party
souffle 'spinach & gruyere
Sometimes it is also necessary to alternate the recipes with meat or fish dish with some slightly different, which may be valid or as a main dish as "half plate "in an important meal.
The main caveat is this: when you cook a souffle must pay attention to the cooking time, because when the souffle is to be inflated to the letter, it should be immediately brought to the table, or in part if it goes down. ( soufflé means inflated in French, and is mounted just egg whites until stiff, mixed with other ingredients, the heat expands and swells around the compound. )
INGREDIENTS : 500 gr spinach, 50 grams butter, 2 tablespoons flour, fresh whole milk 250 cc, 4 eggs, grated Parmesan cheese 50 gr, 150 gr gruyere cheese, 2 tablespoons breadcrumbs, salt.
PROCEDIMENTO : eliminare la radice, lavare accuratamente in acqua corrente gli spinaci e lessarli per un paio di minuti in acqua salata. Farli sgocciolare, quindi strizzarli tra le mani e tritarli con le forbici. Preparate ora una besciamella mettendo in un tegame il burro, la farina, farla tostare per un minuto a fuoco dolce e iniziare ad aggiungere un poco di latte. Rimestare mentre si cuoce e quando il latte è stato assorbito aggiungerne ancora, fino a terminare. Togliere dal fuoco e rimestare ancora per un minuto perché il fondo caldo continua a cuocere. Aggiungere gli spinaci, mescolarli insieme e rimettere per due minuti il tegame su fuoco dolce, toglierlo di nuovo dal fuoco e fare incorporare un tuorlo per volta, rimestando velocemente, poi il parmigiano Gruyere and reduced to small cubes, stirring.
Whisk egg whites until stiff and add to mixture, stirring slowly from below to above, to prevent the unmount.
Butter an ovenproof dish with the edge very top, sprinkle with breadcrumbs, making it adhere and to drop the excess. Pour in the mixture. Bake in a cold oven thermostat to 200 degrees for 25 minutes and then bringing to the table when it has grown more than twice, and almost bursting at the upper part is brown.
The main caveat is this: when you cook a souffle must pay attention to the cooking time, because when the souffle is to be inflated to the letter, it should be immediately brought to the table, or in part if it goes down. ( soufflé means inflated in French, and is mounted just egg whites until stiff, mixed with other ingredients, the heat expands and swells around the compound. )
INGREDIENTS : 500 gr spinach, 50 grams butter, 2 tablespoons flour, fresh whole milk 250 cc, 4 eggs, grated Parmesan cheese 50 gr, 150 gr gruyere cheese, 2 tablespoons breadcrumbs, salt.
PROCEDIMENTO : eliminare la radice, lavare accuratamente in acqua corrente gli spinaci e lessarli per un paio di minuti in acqua salata. Farli sgocciolare, quindi strizzarli tra le mani e tritarli con le forbici. Preparate ora una besciamella mettendo in un tegame il burro, la farina, farla tostare per un minuto a fuoco dolce e iniziare ad aggiungere un poco di latte. Rimestare mentre si cuoce e quando il latte è stato assorbito aggiungerne ancora, fino a terminare. Togliere dal fuoco e rimestare ancora per un minuto perché il fondo caldo continua a cuocere. Aggiungere gli spinaci, mescolarli insieme e rimettere per due minuti il tegame su fuoco dolce, toglierlo di nuovo dal fuoco e fare incorporare un tuorlo per volta, rimestando velocemente, poi il parmigiano Gruyere and reduced to small cubes, stirring.
Whisk egg whites until stiff and add to mixture, stirring slowly from below to above, to prevent the unmount.
Butter an ovenproof dish with the edge very top, sprinkle with breadcrumbs, making it adhere and to drop the excess. Pour in the mixture. Bake in a cold oven thermostat to 200 degrees for 25 minutes and then bringing to the table when it has grown more than twice, and almost bursting at the upper part is brown.
Sunday, February 27, 2011
Friday, February 25, 2011
Holiday Greeting Text
Chi di chiappa ferisce…
From an article Massimo Buongiorno Gramellini heading up printing.
Le due notizie sono atterrate insieme sul tavolo della redazione e l’ho considerato un segnale. Prima notizia. La società di andrologia lancia l’allarme: il calo del desiderio e i problemi di erezione legati a blocco psicologico sono sempre più diffusi. Fra i settantenni? Manco per niente, come testimonia la cronaca politica. Fra i ragazzi di vent’anni, la prima generazione esposta fin dall’adolescenza alle radiazioni dei siti porno e all’utilizzo esasperato del corpo femminile da parte della pubblicità. Più vedo meno godo. Per le giovani donne si prospetta, oltre al danno, la beffa. Esibite in pubblico come stinchi di macelleria e ignorate nell’intimità. Però c’è la seconda notizia.
In the middle of the lesson, a child's elementary school in Milan Pezzani points the finger at the window and shouts to the teacher: "But that's my ass off!" "That" is a giant model of a giant poster that faces the virtual school and advertises a skirt that does not even get to warm up your ass. The authors of the advertisement spoke of "artistic expression" and in front of art, you know, the sensitive man bows. But by dint of bowing ceases to amaze, with all that goes with it. The teachers and the mothers of the school declared war on the cheek. So far they had not noticed. One more, one less. We wanted a child to cry when the Queen was naked. Women should consider it a monument. And the boys in her class if she did not come through in the next survey of Andrology Society. Adapted from
www.marcoabrate.blogspot.com 
Wednesday, February 23, 2011
Best Depilatory For Genitals
FRESH SALMON RISOTTO
It 's a dish that twenty years ago it became fashionable, when the fresh salmon was much more available on the counters of fishmongers, thanks to the livestock and retail prices dropped. He also knew that these levels that were helping the "good cholesterol HDL ", which is perfectly true, and then was welcomed by all.
Of course, if you do not hear the possibility of buying "fresh ", you can replace it with "smoked ," which is obviously much more salty, and therefore must be kept below the seasoning with salt. Saggiatelo first!
INGREDIENTS for 6 persons: 450 gr Superfino Arborio rice, 300 g fresh salmon (or smoked and sliced \u200b\u200b250 gr) 100 gr butter, fontina cheese 150 gr, 50 gr onion, cream latte fresco liquida (senza conservanti) gr 100; dado per brodo 1; vino bianco secco cc 100; sale; prezzemolo 1 ciuffo tritato.
PROCEDIMENTO : ( se utilizzate salmone fresco ) eliminare la pelle dal pezzo di pesce, eliminare la lisca centrale, le spine e i tendini palpando la carne, quindi tagliarlo a minuti dadini e tenerlo da parte. Nel caso invece di salmone affumicato già a fette, tagliuzzare le fette a minuti quadretti e tenerle da parte. In una pentolina con 1 litro d'acqua calda, sciogliere il dado.
In una padella capace poi di contenere tutto il risotto, mettere una metà del burro, la cipolla tagliata a velo e su fuoco dolce farla imbiondire appena. Aggiungere il riso, mescolare grease to make it in butter, then raise the heat to half and toast for two minutes, then add the wine, let it evaporate and continue cooking, adding broth a ladle at a time.
After ten minutes of cooking, lower the heat, add the cream, salmon into small pieces, stir, then another ladle of broth and fontina cheese in small pieces, still stirring quickly (otherwise fontina becomes a ball), then continue cooking for another 5 / 7 minutes, test the rice (if salt) and finally add the remaining butter, stirring quickly. Transfer the risotto into serving dish, sprinkle the chopped parsley and serve with the bulk cucchiaio da risotti.
Of course, if you do not hear the possibility of buying "fresh ", you can replace it with "smoked ," which is obviously much more salty, and therefore must be kept below the seasoning with salt. Saggiatelo first!
INGREDIENTS for 6 persons: 450 gr Superfino Arborio rice, 300 g fresh salmon (or smoked and sliced \u200b\u200b250 gr) 100 gr butter, fontina cheese 150 gr, 50 gr onion, cream latte fresco liquida (senza conservanti) gr 100; dado per brodo 1; vino bianco secco cc 100; sale; prezzemolo 1 ciuffo tritato.
PROCEDIMENTO : ( se utilizzate salmone fresco ) eliminare la pelle dal pezzo di pesce, eliminare la lisca centrale, le spine e i tendini palpando la carne, quindi tagliarlo a minuti dadini e tenerlo da parte. Nel caso invece di salmone affumicato già a fette, tagliuzzare le fette a minuti quadretti e tenerle da parte. In una pentolina con 1 litro d'acqua calda, sciogliere il dado.
In una padella capace poi di contenere tutto il risotto, mettere una metà del burro, la cipolla tagliata a velo e su fuoco dolce farla imbiondire appena. Aggiungere il riso, mescolare grease to make it in butter, then raise the heat to half and toast for two minutes, then add the wine, let it evaporate and continue cooking, adding broth a ladle at a time.
After ten minutes of cooking, lower the heat, add the cream, salmon into small pieces, stir, then another ladle of broth and fontina cheese in small pieces, still stirring quickly (otherwise fontina becomes a ball), then continue cooking for another 5 / 7 minutes, test the rice (if salt) and finally add the remaining butter, stirring quickly. Transfer the risotto into serving dish, sprinkle the chopped parsley and serve with the bulk cucchiaio da risotti.
Scab On Inside Of Nose From Piercing
Corruzione: a volte i commenti non servono…
Adapted from www.marcoabrate.blogspot.com 
Tuesday, February 22, 2011
Insulin From Cat Stab
Thinking Day 2011
As a birthday makes it a very special day, so the 150th anniversary of the unification of Italy makes this year different from all others. The fact that we celebrate Memorial Day as a scout, or rather of thought (because thought is much more than just a memory), a few days before the Day proclaimed its nice to remember this birthday of our country, gives us the opportunity to work alongside the scouts to be our be our citizens and citizens of this country.
A first thought is to women and men of Italy who worked as an active citizen, spending in the most diverse spheres of civil society, doing their part because the variety of experiences, skills, backgrounds, cultures, dialects, traditions ... could recompose the harmony of a single nation.
And many of them have worn the Scout uniform! But we can not forget that in our time, as the dawn of our history, many pressures imposed on the future of Italy which, emphasizing particularism, localism, racism, selfishness of small or major, are likely to raise barriers rather than open the doors of the meeting, tolerance and harmonious coexistence of cultures and different religions. It seems that all these ways of thinking are unfortunately only a part of the degeneration that disfigure the image of "good citizen" so dear to our founder and to us. We wonder, now as at the time of the unification of Italy, in which models, teachers and, above all, witnesses can refer, in this time of too many "indecent" shows that fill the news and that scan the TV listings. The adult who receives this witness today, passed from hand to hand through generations of Italian citizens, is perhaps more difficult to live with a responsible and consistent leading role, gathering courage with the challenges of the contemporary world. And so, a social and economic crisis, will be joined by another that undermines the very essence of the person. Thought of the Day is time for us, especially this year, the opportunity to reaffirm that Scouting, especially the Catholic one, feels a strong duty to respond to the degradation of values \u200b\u200bthrough education, loss of stable reference models, culture of appearance and overwhelm the other at any cost, the commodification of women and then, ultimately, to the absence of a clear horizon of meaning, and in this we feel strengthened by the choice of the Italian Church to identify education the key word for the pastoral care of the next decade.
the face of bad examples that are before us, the style of the explorer, able to observe, infer, and act as the commitment of the promise and the positivity of the Scout Law, there seem to be to beat the high road, avoiding indulge in useless lamentations as rates. Each scout will certainly want to be a leader and think about the future like that of own country, speak correctly and, if necessary with determination, one's thoughts and possibly its disagreement with decisions contradictory, unjust and disrespectful and the environment. The AGESCI, this time aware of the urgency of education, youth and adults committed to a genuine relationship, pursuing genuine relationships real, serious and profound, that alongside young actors and not mere spectators, committed adults willing to witness active citizenship, responsible and dignified. The educational challenge of today can not to focus regardless of the culture of legality: the ethics of the limit associated with the true concept di libertà.
È importante educare alla comprensione che non tutto ciò che è possibile è anche lecito, ma anche all’esperienza umana della sconfitta, in una società rivolta esclusivamente al vincente, al migliore, al perfetto. Educare all’etica del limite significa proporre un’alternativa ad una cultura del “successo ad ogni costo”, che sfocia facilmente nel dileggio delle regole civili e sociali. E il senso della nostra Legge può e deve aiutarci in questa sfida: è bello giocare con delle regole, quando si gioca insieme; ci sono delle leggi da rispettare per stare bene insieme a vantaggio di tutti. Buona parte di quelli che hanno lottato e sono morti per l'unità d'Italia were young, sometimes very young!
What can we do today, we guys, our youth, our leaders, because Italy is more united, because we build a country with the objective of the Common Good? To do this we believe it is important not to lock ourselves in our homes, but to open ourselves to the reality that we have entered, knowledge and experiences of living with people normally considered "different" for skin color, origin, religion, and learn to know respect them, and commemorating those who have preceded us, from "Stray Eagles' Don Peppe Diana, to name just two examples.
The hope of Thinking Day 2011 then becomes, Once again, a commitment to "be", even before a "say" or "do", endeavoring to "leave the world a little 'better than we found it," knowing react to the pessimism and the desire to pull his oars.
track.
Maria Teresa Joseph Spagnoletti Finocchietti [the Chief Scout and Chief Guide]
Stroppiana Paola, Alberto Fantuzzoe Don Francesco Marconi [National Committee chairman and AGESCI Chaplain General]
Adapted from www.marcoabrate.blogspot. com 
Monday, February 21, 2011
Avg Cost To Remove A Sebaceous Cyst On A Dog
The ROCOCO': (TIME CHRISTMAS COOKIES ARE)
Una simpatica e affezionata lettrice (di cui non dirò il nome) mi ha raccontato che la mamma ha preparato i "rococò" a casa. Sono riusciti tanto duri che dopo aver tentato di mangiarli, e cioè neanche buoni da ammorbidire nel latte, hanno dovuto gettarli via.
Mi ha quindi chiesto di venire in aiuto della mamma (che è rimasta tanto male ed avvilita da rischiare di andare "in depressione") e cercare una ricetta che riuscisse meglio.
Io qui vi riporterò una ricetta che tempo addietro (40 anni fa) mi era stata dettata da un pasticciere napoletano, il quale mi raccontò che di solito a lui venivano bene, ma devo confessarvi che non ho mai preparato dei rococò. E' uno dei dolci natalizi napoletani che di solito si mangiano al termine della "cena della vigilia" , alternandoli ad altri dolci, quali la "sapienza" , i "mostacciuoli", i "raffioli" semplici e con cassata, i "susamielli" e con i famosi "struffoli" .
Questi ultimi li ho descritti tempo addietro, e se siete interessati , sul motore di ricerca li troverete certamente (prima pagina del blog in alto a destra).
Comunque, pur essendo lontani da Natale ed approssimandoci alla Pasqua tra un paio di mesi, non me la sento di fare attendere dieci mesi la mia lettrice e quindi vi riporto la ricetta. Chiarirò a tutti che bisogna stare attenti a non mescolare insieme alla farina del cemento in polvere o del vinavil, altrimenti le cose andranno peggio di prima. E fare anche attenzione al collante della dentiera della nonna perché, mi hanno detto, che non perdona!
Ritengo che questo dolci, che in realtà sono sempre stati un poco duri da rompere a morsi, siano stati inventati da qualche dentista che era scarso di clienti. E' una cattiveria, un pò come quella che un tempo si diceva sui "gommisti" quando si bucava una ruota dell'auto. Che andassero di notte a seminare dei lunghi chiodi, così che la mattina bisognava ricorrere al loro intervento!
INGREDIENTI : mandorle con la pelle gr 100; farina gr 250; zucchero gr 250; acqua 3 cucchiai; cedro e scorzette candite 100 gr; cinnamon 1 / 2 teaspoon, and the grated rind of an orange, 1 / 4 packet of baking powder, 1 beaten egg and brush (not to be put in the dough) to brown the rococo when they are still raw on the plate the oven).
PROCEEDINGS put in the oven just warm the almonds with the skin and cook for 5 minutes, then chop and keep aside. On the work place the flour and put in the middle sugar, candied fruit in small pieces, cinnamon, baking powder, orange peel and a little water. Begin to knead until a dough of medium consistency, not hard enough to stick to the table. Divide the dough into 12 equal pieces and form with each of As they stick a finger, which then close into a ring.
Put them on parchment paper in baking, the other an inch or two away, because increasing the pasta from sticking together. Then beat the egg in a bowl with a brush and paint the top, which become red-brown in cooking.
Bake for 10 minutes in the oven to 140 degrees and pull them out as soon as you see them brown.
Mi ha quindi chiesto di venire in aiuto della mamma (che è rimasta tanto male ed avvilita da rischiare di andare "in depressione") e cercare una ricetta che riuscisse meglio.
Io qui vi riporterò una ricetta che tempo addietro (40 anni fa) mi era stata dettata da un pasticciere napoletano, il quale mi raccontò che di solito a lui venivano bene, ma devo confessarvi che non ho mai preparato dei rococò. E' uno dei dolci natalizi napoletani che di solito si mangiano al termine della "cena della vigilia" , alternandoli ad altri dolci, quali la "sapienza" , i "mostacciuoli", i "raffioli" semplici e con cassata, i "susamielli" e con i famosi "struffoli" .
Questi ultimi li ho descritti tempo addietro, e se siete interessati , sul motore di ricerca li troverete certamente (prima pagina del blog in alto a destra).
Comunque, pur essendo lontani da Natale ed approssimandoci alla Pasqua tra un paio di mesi, non me la sento di fare attendere dieci mesi la mia lettrice e quindi vi riporto la ricetta. Chiarirò a tutti che bisogna stare attenti a non mescolare insieme alla farina del cemento in polvere o del vinavil, altrimenti le cose andranno peggio di prima. E fare anche attenzione al collante della dentiera della nonna perché, mi hanno detto, che non perdona!
Ritengo che questo dolci, che in realtà sono sempre stati un poco duri da rompere a morsi, siano stati inventati da qualche dentista che era scarso di clienti. E' una cattiveria, un pò come quella che un tempo si diceva sui "gommisti" quando si bucava una ruota dell'auto. Che andassero di notte a seminare dei lunghi chiodi, così che la mattina bisognava ricorrere al loro intervento!
INGREDIENTI : mandorle con la pelle gr 100; farina gr 250; zucchero gr 250; acqua 3 cucchiai; cedro e scorzette candite 100 gr; cinnamon 1 / 2 teaspoon, and the grated rind of an orange, 1 / 4 packet of baking powder, 1 beaten egg and brush (not to be put in the dough) to brown the rococo when they are still raw on the plate the oven).
PROCEEDINGS put in the oven just warm the almonds with the skin and cook for 5 minutes, then chop and keep aside. On the work place the flour and put in the middle sugar, candied fruit in small pieces, cinnamon, baking powder, orange peel and a little water. Begin to knead until a dough of medium consistency, not hard enough to stick to the table. Divide the dough into 12 equal pieces and form with each of As they stick a finger, which then close into a ring.
Put them on parchment paper in baking, the other an inch or two away, because increasing the pasta from sticking together. Then beat the egg in a bowl with a brush and paint the top, which become red-brown in cooking.
Bake for 10 minutes in the oven to 140 degrees and pull them out as soon as you see them brown.
Fuel Injection Excessive Fuel Consumption
24 days 24 days 23 ° day
Miriano ACLI - Castel Giorgio .............................. ..... 5-3
Calvi - GM ........................................ 10 ..................... 5-5
Canalco C5 - Marmore ........................................ .......... 2-2
Calvi - GM ........................................ 10 ..................... 5-5
Canalco C5 - Marmore ........................................ .......... 2-2
Valletta - Massa Martana ...................................... . 4-3
Libertas Tacitus Terni - Chico Mendes ........................... 5-3
Monterubiagliese - Fratelli Nardi Futsal ....................... 0-4
Libertas Tacitus Terni - Chico Mendes ........................... 5-3
Monterubiagliese - Fratelli Nardi Futsal ....................... 0-4
OASIS C5 - C5 Vigor ...................................... ................ 3-3
OMNIA C5 - Sport Center Narni .................................. 4-3
Please send all of the results, to make them public as soon as possible and draw up the new classification. Thanks
OMNIA C5 - Sport Center Narni .................................. 4-3
Please send all of the results, to make them public as soon as possible and draw up the new classification. Thanks
Thursday, February 17, 2011
Cost Of Gum Graft With Alloderm
Povera scuola
In the spring of 2007, in Palermo, a pupil of the school had teased a friend, giving him nicely fennel and doing nicely cry in front of the class. The old professor of letters was fierce against the comedy, and instead send it to the test of "Friends", had put him behind the counter to write a hundred times in his notebook "I'm an idiot." He had written a hundred times "moron" without the i, thus proving that you have what it takes to break through not only television but also in Parliament. Then he ran to complain to daddy, all'affronto inflicted intolerable that in the face to the intellectual branch of the family had reported the teacher to the police, not before they had yelled at him, "My son is a moron, but she's a great c. ..".
It took some time to get justice, but yesterday at the end of the tormentor was convicted: one year prison sentence for abuse of a means of discipline, although the prosecution had asked only 14 days. Whether you need a lesson, dear teachers. The next time a student will humiliate a fellow in front of all, add to the chorus your guffaw and will have nothing to fear. Provided that the humiliated not hang in the bathroom, like other Sometimes it happened, because then you will be accused of having failed to prevent the tragedy. And the funny humorist Palermo finally vindicated? Imagine him grown, his own father, intent on writing the book a hundred times "I am intelligiente" and this time not to forget the i. Adapted from
www.marcoabrate.blogspot.com 
Ceragem Locations Canada
BRIOCHE NEAPOLITAN FILLED, downtime, DOUBLE PROVING
Someone named her fine pizza, but pizza is actually a very special, it needs a lot of care and attention in preparing it, but the result is outstanding and of great effetto e di ottimo sapore. E' qualcosa di molto diverso da una normale brioche o da una pizza rustica .
Se avete voglia di cimentarvi seguite alla lettera le mie istruzioni e non ve ne pentirete.
INGREDIENTI : (se offerta con l'aperitivo va bene anche per 8/10 persone, altrimenti per 4) farina gr 250; burro gr 150; uova 5; lievito di birra gr 20; zucchero 1 cucchiaio raso; fiordilatte gr 300 (la mozzarella contiene troppa acqua); prosciutto crudo gr 150; olio extra vergine 3 cucchiai; parmigiano grattugiato gr 100; pomodori freschi o pelati gr 500; basilico 10 foglie; sale; (pepe 1 pizzico per chi lo gradisce, io no!); aglio 1 spicchio.
PROCEDIMENTO on the work surface, place the flour. In the middle is the butter into small pieces (remove from the refrigerator a couple of hours earlier), two eggs, a pinch of salt and the yeast dissolved in a bottom of the cup with warm water. With her hand start to knead butter and collecting eggs gradually the flour from the inner edge. When all ingredients are well blended add the first two eggs and incorporate them. Begin to work the dough with both hands and banging it on the work surface until you become elastic and will come off the table in one piece. Then incorporate the sugar dough, working a few more minutes, until well distributed and deposited in a large bowl, floured the dough. (The sugar will facilitate further rise). The dough will rise at least twice its original volume and then the bowl will be quite high otherwise the dough deborderà. Cover it with a dry cloth and allow to rise in a warm place for at least a couple of hours. (It might fit the roof of the refrigerator, where it comes from the hot air heat exchanger that is located on the back of the refrigerator in contact with the wall).
Meanwhile, cut the mozzarella into thin strips and so is the ham. Grate the cheese.
Open the box of peeled tomatoes, set aside (in an empty jar of jam) all the liquid of vegetation that can serve in another recipe, and cut into strips i pomodori, eliminando semi e liquido. Quindi tagliare a striscie i pomodori e adagiarli dolcemente senza romperli in una padellina con l'olio e l'aglio tagliato in tre pezzi e fare cuocere per un paio di minuti senza danneggiarli con il mestolo od altro, quindi eliminare i pezzi d'aglio.
Quando, trascorso il tempo, la pasta sarà ben gonfia, batterla leggermente con il palmo della mano per farla un pò sgonfiare e capovolgerla sul piano da lavoro ben infarinato. Dividere la pasta in due parti: due terzi ed un terzo. ( con la prima formerete il fondo ed il bordo, con la seconda il coperchio).
Sarebbe consigliabile usare per la cottura in forno uno stampo con la cerniera apribile, per facilitare l'uscita della pizza senza damage when it is cooled a bit
Oil or grease the baking mold (diameter 20/25 cm) and put the pizza dough on the bottom (two thirds), spread out and form a high edge-to-cord All around, that is like a big bowl. Pasta lying on the bottom half of the distribute slices of mozzarella and on this, with the help of a spoon, the strips of freshly cooked tomato, without soiling the dressing the edge otherwise you will pay more to cover. the threads of tomatoes to put the strips of ham and finish with a second layer of slices of mozzarella. On this spread grated cheese filling.
Open the last egg in a bowl, whisk a little with the brush and brown the edge of the board you have to be vacated or other seasonings, then to facilitate the gluing of the cover.
hours Take the remaining piece of dough, spread it with a rolling pin on floured work surface just formed a disk and cover the pizza. Giving the edge and pinch the dough to the lid, make sure that sticking to well match, then put the pizza to rise again in warm place.
After about an hour, will rise once and then with the beaten egg that has been ( not throw anything away), with the brush, using very lightly to keep it from deflating, brown superficially cover risen, then bake at 140 degrees for 30 minutes.
Pull it out of the oven, if you have used the stanpo zip, open it and let it slip into a serving dish pizza, always with care, otherwise the mold upside down, take out pizza and then turn it over again, to present guests with the top up.
eat it still warm, at best lukewarm.
Se avete voglia di cimentarvi seguite alla lettera le mie istruzioni e non ve ne pentirete.
INGREDIENTI : (se offerta con l'aperitivo va bene anche per 8/10 persone, altrimenti per 4) farina gr 250; burro gr 150; uova 5; lievito di birra gr 20; zucchero 1 cucchiaio raso; fiordilatte gr 300 (la mozzarella contiene troppa acqua); prosciutto crudo gr 150; olio extra vergine 3 cucchiai; parmigiano grattugiato gr 100; pomodori freschi o pelati gr 500; basilico 10 foglie; sale; (pepe 1 pizzico per chi lo gradisce, io no!); aglio 1 spicchio.
PROCEDIMENTO on the work surface, place the flour. In the middle is the butter into small pieces (remove from the refrigerator a couple of hours earlier), two eggs, a pinch of salt and the yeast dissolved in a bottom of the cup with warm water. With her hand start to knead butter and collecting eggs gradually the flour from the inner edge. When all ingredients are well blended add the first two eggs and incorporate them. Begin to work the dough with both hands and banging it on the work surface until you become elastic and will come off the table in one piece. Then incorporate the sugar dough, working a few more minutes, until well distributed and deposited in a large bowl, floured the dough. (The sugar will facilitate further rise). The dough will rise at least twice its original volume and then the bowl will be quite high otherwise the dough deborderà. Cover it with a dry cloth and allow to rise in a warm place for at least a couple of hours. (It might fit the roof of the refrigerator, where it comes from the hot air heat exchanger that is located on the back of the refrigerator in contact with the wall).
Meanwhile, cut the mozzarella into thin strips and so is the ham. Grate the cheese.
Open the box of peeled tomatoes, set aside (in an empty jar of jam) all the liquid of vegetation that can serve in another recipe, and cut into strips i pomodori, eliminando semi e liquido. Quindi tagliare a striscie i pomodori e adagiarli dolcemente senza romperli in una padellina con l'olio e l'aglio tagliato in tre pezzi e fare cuocere per un paio di minuti senza danneggiarli con il mestolo od altro, quindi eliminare i pezzi d'aglio.
Quando, trascorso il tempo, la pasta sarà ben gonfia, batterla leggermente con il palmo della mano per farla un pò sgonfiare e capovolgerla sul piano da lavoro ben infarinato. Dividere la pasta in due parti: due terzi ed un terzo. ( con la prima formerete il fondo ed il bordo, con la seconda il coperchio).
Sarebbe consigliabile usare per la cottura in forno uno stampo con la cerniera apribile, per facilitare l'uscita della pizza senza damage when it is cooled a bit
Oil or grease the baking mold (diameter 20/25 cm) and put the pizza dough on the bottom (two thirds), spread out and form a high edge-to-cord All around, that is like a big bowl. Pasta lying on the bottom half of the distribute slices of mozzarella and on this, with the help of a spoon, the strips of freshly cooked tomato, without soiling the dressing the edge otherwise you will pay more to cover. the threads of tomatoes to put the strips of ham and finish with a second layer of slices of mozzarella. On this spread grated cheese filling.
Open the last egg in a bowl, whisk a little with the brush and brown the edge of the board you have to be vacated or other seasonings, then to facilitate the gluing of the cover.
hours Take the remaining piece of dough, spread it with a rolling pin on floured work surface just formed a disk and cover the pizza. Giving the edge and pinch the dough to the lid, make sure that sticking to well match, then put the pizza to rise again in warm place.
After about an hour, will rise once and then with the beaten egg that has been ( not throw anything away), with the brush, using very lightly to keep it from deflating, brown superficially cover risen, then bake at 140 degrees for 30 minutes.
Pull it out of the oven, if you have used the stanpo zip, open it and let it slip into a serving dish pizza, always with care, otherwise the mold upside down, take out pizza and then turn it over again, to present guests with the top up.
eat it still warm, at best lukewarm.
Wednesday, February 16, 2011
Watch Taken Online For Free
Lo sputtanamento
Sometimes also the Festival of Sanremo produce something good ...
Adapted from www.marcoabrate.blogspot.com 
Tuesday, February 15, 2011
Sunday, February 13, 2011
Hacking Pokemon Colosseum
meatloaf with cabbage CABBAGE BAKED FILLET
The cold and wet months to continue for a while to delight, in exchange, the cabbage will still be on the shelves of vegetables, so why not cook a nice soft loaf to eat and enough economico rispetto a delle fettine di carne molto più insipide.
Bisogna lavorare un poco di più, perderci un poco di tempo, ma alla fine sarete compensati anche da chi non ama dover masticare dei cibi troppo duri. E qui mi riferisco non solo agli anziani, ma anche ai bambini abituati ormai soltanto agli hamburger!
INGREDIENTI per 6 persone: cavolo verza 1 (circa gr 600); patate lesse gr 150; carne di manzo macinata gr 350; carne di maiale macinata gr 350; pane secco gr 100; mortadella gr 100;uova 2; concentrato di pomodoro 1 cucchiaio colmo; vino rosso corposo 1 bicchiere; formaggio parmigiano grattugiato gr 100; prezzemolo 1 ciuffo; olio extra vergine d'oliva q.b.; farina q.b. per infarinare il polpettone; 50 cc milk, 2 stalks celery, 2 carrots, 1 onion, salt, bouillon cubes 1 / 2.
PROCEEDINGS Boil the potatoes in a saucepan with lightly salted water, peel, mash and keep aside. Chop in a blender carrot, celery and onion and put the mixture in a large saucepan with 2 tablespoons of oil. Brown them on low heat for 5 minutes. Remove from heat and set aside a half in a bowl. Wash, one by one, the leaves of cabbage, dry and cut into thin strips, put them in the pot where there is already half of the mixture, add a teaspoon of salt and cook over high heat, stirring, add the wine and let evaporate, add tomato paste (make sure it is not Chinese, so you always read the label must contain 100% Italian product ), stir and cook for 5 minutes, then remove from heat.
now prepare meatloaf: In a small dish to wet the bread with milk, soak it and wring it out by removing the excess milk. In a large bowl put the eggs, beat them with two forks, add the Parmesan, parsley, squeezed bread, the mashed potatoes, meat, stir the mixture and add the sausage chopped into tiny parts and half the fried held aside.
Stir again to mix all components thoroughly, then form a loaf about 5 cm in diameter, about 20 cm long.
can facilitate the formation of your sculpture using aluminum foil just oiled. Pass the meatloaf in the flour and then lay it in a pan with 3 tablespoons of oil. Without damaging it, with the aid of two wooden pallets with extreme delicacy, you start to cook it over medium heat, turning a few degrees at a time, up to cook at all. It will take about ten minutes.
Then remove the pan from the heat and let cool.
In an ovenproof dish, then bring to the table, put the cabbage already cooked, put on the already browned meatloaf in all its parts, add 300 cc of broth (made with water and half nut), cover with aluminum foil sealing it on the board, and cook for one hour at 180 degrees.
Serve when hot.
Bisogna lavorare un poco di più, perderci un poco di tempo, ma alla fine sarete compensati anche da chi non ama dover masticare dei cibi troppo duri. E qui mi riferisco non solo agli anziani, ma anche ai bambini abituati ormai soltanto agli hamburger!
INGREDIENTI per 6 persone: cavolo verza 1 (circa gr 600); patate lesse gr 150; carne di manzo macinata gr 350; carne di maiale macinata gr 350; pane secco gr 100; mortadella gr 100;uova 2; concentrato di pomodoro 1 cucchiaio colmo; vino rosso corposo 1 bicchiere; formaggio parmigiano grattugiato gr 100; prezzemolo 1 ciuffo; olio extra vergine d'oliva q.b.; farina q.b. per infarinare il polpettone; 50 cc milk, 2 stalks celery, 2 carrots, 1 onion, salt, bouillon cubes 1 / 2.
PROCEEDINGS Boil the potatoes in a saucepan with lightly salted water, peel, mash and keep aside. Chop in a blender carrot, celery and onion and put the mixture in a large saucepan with 2 tablespoons of oil. Brown them on low heat for 5 minutes. Remove from heat and set aside a half in a bowl. Wash, one by one, the leaves of cabbage, dry and cut into thin strips, put them in the pot where there is already half of the mixture, add a teaspoon of salt and cook over high heat, stirring, add the wine and let evaporate, add tomato paste (make sure it is not Chinese, so you always read the label must contain 100% Italian product ), stir and cook for 5 minutes, then remove from heat.
now prepare meatloaf: In a small dish to wet the bread with milk, soak it and wring it out by removing the excess milk. In a large bowl put the eggs, beat them with two forks, add the Parmesan, parsley, squeezed bread, the mashed potatoes, meat, stir the mixture and add the sausage chopped into tiny parts and half the fried held aside.
Stir again to mix all components thoroughly, then form a loaf about 5 cm in diameter, about 20 cm long.
can facilitate the formation of your sculpture using aluminum foil just oiled. Pass the meatloaf in the flour and then lay it in a pan with 3 tablespoons of oil. Without damaging it, with the aid of two wooden pallets with extreme delicacy, you start to cook it over medium heat, turning a few degrees at a time, up to cook at all. It will take about ten minutes.
Then remove the pan from the heat and let cool.
In an ovenproof dish, then bring to the table, put the cabbage already cooked, put on the already browned meatloaf in all its parts, add 300 cc of broth (made with water and half nut), cover with aluminum foil sealing it on the board, and cook for one hour at 180 degrees.
Serve when hot.
Deathwatch Book Chapter Summaries
BACCALA 'THE OVEN, BUT WITH A LOT OF WHITE ONIONS
A friend asked me the recipe for a dinner made with cod ', because this time it was his turn to prepare for his group of friends, and then I had been looking to provide some valid prescription. I managed to find six or seven and one of them I had jumped to the eye, because instead of the usual sauce Leghorn, that is, with tomato, capers, olives, olive oil, this was in black and I seemed to have a very interesting feature: had in many onions. The
prepared, the saggiai and I realized that she could very well, also had the approval of my wife who had never eaten so much pleasure with the cod, I will tell you that the next day was still very good. In spite of the high thickness of the thread, he was particularly soft.
Once the cod was a poor food, a low cost. Today is about the price of fresh fish, but has the advantage of having no waste, only just a little skin.
I would therefore be wise to you this particular recipe, and if you can well, after you have eaten, send me a comment. Thanks in advance.
INGREDIENTS for 4: cod fillet already 800 gr softened, 400 g onions, 1 clove garlic, 1 tablespoon capers, 1 tablespoon chopped parsley for garnish, 1 tablespoon pine nuts, 60 grams flour, 1 tablespoon raisins, olive oil 4 tablespoons extra virgin olive oil, salted anchovy boned, 1 lemon (juice);
PROCEDURE: Wash the cod fillets, pat dry with paper towels and cut into 4x4 cm squares. Put the flour into a bowl, wipe the pieces in the flour and shake to remove more. Put the oil in a large skillet, fry the pieces of cod in, stirring, then drain them with a slotted spoon and set aside. Slice the onions icing, put the oil in a pan in as was the fried cod and add finely chopped garlic, raisins made previously soaked, pine nuts and anchovy, and then fry the onions to cook sweet for 10 minutes, stirring occasionally.
In a baking dish that will then be brought to the table, arrange the pieces of fried cod with the skin in contact with the bottom, spread over the onions and their juices.
Shortly before going to the table to put the pan for 10 minutes in oven at 220 °, and then carry it up, after the dish garnished with chopped parsley and already sprinkle the lemon juice.
prepared, the saggiai and I realized that she could very well, also had the approval of my wife who had never eaten so much pleasure with the cod, I will tell you that the next day was still very good. In spite of the high thickness of the thread, he was particularly soft.
Once the cod was a poor food, a low cost. Today is about the price of fresh fish, but has the advantage of having no waste, only just a little skin.
I would therefore be wise to you this particular recipe, and if you can well, after you have eaten, send me a comment. Thanks in advance.
INGREDIENTS for 4: cod fillet already 800 gr softened, 400 g onions, 1 clove garlic, 1 tablespoon capers, 1 tablespoon chopped parsley for garnish, 1 tablespoon pine nuts, 60 grams flour, 1 tablespoon raisins, olive oil 4 tablespoons extra virgin olive oil, salted anchovy boned, 1 lemon (juice);
PROCEDURE: Wash the cod fillets, pat dry with paper towels and cut into 4x4 cm squares. Put the flour into a bowl, wipe the pieces in the flour and shake to remove more. Put the oil in a large skillet, fry the pieces of cod in, stirring, then drain them with a slotted spoon and set aside. Slice the onions icing, put the oil in a pan in as was the fried cod and add finely chopped garlic, raisins made previously soaked, pine nuts and anchovy, and then fry the onions to cook sweet for 10 minutes, stirring occasionally.
In a baking dish that will then be brought to the table, arrange the pieces of fried cod with the skin in contact with the bottom, spread over the onions and their juices.
Shortly before going to the table to put the pan for 10 minutes in oven at 220 °, and then carry it up, after the dish garnished with chopped parsley and already sprinkle the lemon juice.
Saturday, February 12, 2011
Scorpio Man And Space
A VERY SIMPLE PEAR TART but very good
I am a sworn enemy of the damned snacks incorporating advertising moms say: "I give to my child because I know what I'm giving!" E 'nonsense, if I knew you'd look really good and give it to him! And childhood obesity is rampant. We prefer the cakes because of their packaging and comes out a plastic toy, with which it will play a couple of minutes in your room when your child already has more than a hundred!
In the United States was prohibited the advertising of food related to toys as gifts, we have not yet. We will have to wait for the child of a minister or a big piece of political
become so obese from risk their lives, then we will consider these security measures!
Anyway cheers for the mother's cakes, which are not bad, just eat them sparingly: a slice in the morning and a snack to share. In this case we really know what's inside.
INGREDIENTS: Pears gr 1000, 100 gr butter, 200 grams flour, 180 grams sugar, 2 eggs, baking powder 1 teaspoon, salt 1 pinch.
PROCEDURE: In a bowl, mix together sugar and butter, working a couple of mnuti. Add flour, baking powder, mix again and incorporate only the yolks and a pinch of salt. Stir the mixture for three minutes. Beat until stiff the egg whites and add into the mixture slowly from below to above. Wash pears, cut into quarters, remove core and the skin and reduce them to pieces, and then merge them into the mixture slowly to avoid a dismount.
Grease a baking sheet (if you have a tin with a hinged board will be more confident of a perfect mold of the pie) and put on the bottom and on the edge of parchment paper, then pour in the mixture.
Put in cold oven thermostat to 140 ° cook for 40 minutes, let cool and immediately after the mold.
In the United States was prohibited the advertising of food related to toys as gifts, we have not yet. We will have to wait for the child of a minister or a big piece of political
become so obese from risk their lives, then we will consider these security measures!
Anyway cheers for the mother's cakes, which are not bad, just eat them sparingly: a slice in the morning and a snack to share. In this case we really know what's inside.
INGREDIENTS: Pears gr 1000, 100 gr butter, 200 grams flour, 180 grams sugar, 2 eggs, baking powder 1 teaspoon, salt 1 pinch.
PROCEDURE: In a bowl, mix together sugar and butter, working a couple of mnuti. Add flour, baking powder, mix again and incorporate only the yolks and a pinch of salt. Stir the mixture for three minutes. Beat until stiff the egg whites and add into the mixture slowly from below to above. Wash pears, cut into quarters, remove core and the skin and reduce them to pieces, and then merge them into the mixture slowly to avoid a dismount.
Grease a baking sheet (if you have a tin with a hinged board will be more confident of a perfect mold of the pie) and put on the bottom and on the edge of parchment paper, then pour in the mixture.
Put in cold oven thermostat to 140 ° cook for 40 minutes, let cool and immediately after the mold.
Arc Trainer Calorie Calculator
Penne Rigate AL radicchio and Fresh pork sausage
I was in Milan for a conference, about thirteen years ago, Jolly Hotel President, for lunch and the first chef Giancarlo Pedruzzi we prepared these penne with radicchio and fresh pork sausages . We were over forty and I was able to secretly take notes about how this dish was prepared, which I then cooked several times with success. These days I found this recipe again I want to pass on, hoping for your full satisfaction.
INGREDIENTS for 6 persons: 500 gr penne, 4 heads radicchio, fresh pork sausages 300 gr thin, olive oil 6 tablespoons extra virgin olive oil, Parmesan cheese 100 g, concentrated meat One half teaspoon, full-bodied red wine, 200 cc; flour 1 / 2 teaspoon.
PROCEDURE: Wash and dry the radicchio. Set aside 6 leaves you use for raw seal the dish, cut the radicchio minutely.
In a large skillet, where you have to blow up all the pens, put the sausages, a half of wine, a glass of water and cook on high for 10 minutes, then stir a few times and pinch with a fork. Remove from heat and cut into thin slices. reinstall it in the pan. Add radicchio already cut, the oil, the remaining wine in which you have dissolved a teaspoon of flour and meat concentrate and cook over medium heat for 10 minutes, stirring several times.
Cook in lightly salted water pens, al dente then drain and mash in pan on high heat for 3 minutes, stirring.
Transfer the dish into a serving dish, sprinkle the Parmesan cheese and garnish with the leaves raw kept aside.
INGREDIENTS for 6 persons: 500 gr penne, 4 heads radicchio, fresh pork sausages 300 gr thin, olive oil 6 tablespoons extra virgin olive oil, Parmesan cheese 100 g, concentrated meat One half teaspoon, full-bodied red wine, 200 cc; flour 1 / 2 teaspoon.
PROCEDURE: Wash and dry the radicchio. Set aside 6 leaves you use for raw seal the dish, cut the radicchio minutely.
In a large skillet, where you have to blow up all the pens, put the sausages, a half of wine, a glass of water and cook on high for 10 minutes, then stir a few times and pinch with a fork. Remove from heat and cut into thin slices. reinstall it in the pan. Add radicchio already cut, the oil, the remaining wine in which you have dissolved a teaspoon of flour and meat concentrate and cook over medium heat for 10 minutes, stirring several times.
Cook in lightly salted water pens, al dente then drain and mash in pan on high heat for 3 minutes, stirring.
Transfer the dish into a serving dish, sprinkle the Parmesan cheese and garnish with the leaves raw kept aside.
14 Foot Ouachita Jon Boat
AS A GENTLE CREAM SOUP PLATE OPENING OF THE EVENING: THE IMPACT IF TOMATO OR IF THE GREEN HIGHLIGHTS THE CABBAGE BARESE
Often at night you can not weigh too much with food hard to digest and then click to "open the stomach " as they say, can go well, instead of a simple cup of broth, often offered in countries beyond the Alps, with a velvety cream of toast, then move immediately to the second dish più impegnativa.
Altro vantaggio dell'offrire un crema simile è che si può preparare anche delle ore prima di portarla in tavola e giunto il momento, riscaldarla velocemente in pochi minuti, non impegnando minimamente l'addetto o l'addetta ai fornelli . E' cosa ben diversa dal cuocere maccheroni, scolarli, condirli, passarli nel piatto di portata e così via.
Vi propongo due soluzioni, anzi tre, nelle quali la preparazione della vellutata di base è identica: una rossa al pomodoro, l'altra verde al cavolo barese o anche bianca se viene utilizzato il cavolfiore.
INGREDIENTI per 4 persone; per la base: burro gr 50; farina 4 cucchiai rasi; latte fresco intero cc 500; parmigiano grattugiato gr 50; emmenthal o provolone dolce grattugiato gr 50.
Al pomodoro : polpa di pomodoro gr 480 (1 scatola); cipolla gr 100; olio extra vergine d'oliva 1 cucchiaio. Al cavolo verde barese o al cavolfiore: cavolo gr 500; cipolla gr 100; olio extra vergine d'oliva 1 cucchiaio .
PROCEDIMENTO : in una pentolina mettere il burro, la farina e su fuoco dolce mescolare per far tostare per due minuti la farina. Cominciare ad aggiungere un poco di latte e mescolare sempre; la farina bagnata dal latte comincia a gonfiarsi, continuare sempre a rimestare e quando il latte si è asciugato aggiungerne ancora e continuare così, fino a terminare il latte ottenendo una consistenza finale abbastanza dense. Remove from heat, add the grated Parmesan cheese and extra cheese, stirring quickly, then cool. We did not add salt because the two cheeses already contain enough salt. When will then merge with the white cream sauce, you should test and if necessary add just a little salt.
Now to the following: In a Pentolina put the onion in two tablespoons of the olive oil, chopped tomatoes, and cook on low heat for 15 minutes. (I do not recommend using the "past" because I think, at best, a byproduct of tomatoes or tomato pulp; even worse if it was from China: several thousand tons of tomato concentrate from the PRC Popular Republic of China have been seized, but how many are beyond the control?) So it is best to search for a product packaging showing the label "made with Italian tomatoes ", today finally became words mandatory.
After the cooking time remove the onion and add tomato sauce to the creamy white, mixing thoroughly. Heat in time to bring to the table. (If it is too thick add a cup of warm water).
Let us prepare the cabbage Bari: Wash the cabbage, cut into small florets and place in a saucepan with water and half teaspoon of salt. As soon as raggiunge il bollore togliere dal fuoco e farlo sgocciolare. In una pentolina mettere la cipolla tagliata a velo, l'olio, farla appena imbiondire ed aggiungere le cimette di cavolo barese appena scottato, cuocendo con il coperchio per 10 minuti. Togliere dal fuoco e con il frullatore ad immersione ridurre a crema in un minuto. Aggiungere questa crema alla vellutata già pronta, mescolare bene e quindi servirla dopo averla riscaldata e versata nel piatto di portata al momento di portarla in tavola.
Seguire lo stesso procedimento per il cavolfiore.
Se volete poi portare in tavola dei crostini da offrire dopo aver servito nei piatti la vellutata seguite queste istruzioni: Fette di pan carré 6; olio extra vergine d'oliva 2 cucchiai; aglio e sale freeze-dried until a pinch. Cut the slices of sliced \u200b\u200bbread into small squares (four cuts per side) you will get 16 squares per slice. Pour the oil in a frying pan, add garlic salt and lyophilised (in supermarkets is where are the shelves with herbs and spices) and then jump to the bread cubes over medium heat, stirring, 5 minutes after cooking remove from heat.
Altro vantaggio dell'offrire un crema simile è che si può preparare anche delle ore prima di portarla in tavola e giunto il momento, riscaldarla velocemente in pochi minuti, non impegnando minimamente l'addetto o l'addetta ai fornelli . E' cosa ben diversa dal cuocere maccheroni, scolarli, condirli, passarli nel piatto di portata e così via.
Vi propongo due soluzioni, anzi tre, nelle quali la preparazione della vellutata di base è identica: una rossa al pomodoro, l'altra verde al cavolo barese o anche bianca se viene utilizzato il cavolfiore.
INGREDIENTI per 4 persone; per la base: burro gr 50; farina 4 cucchiai rasi; latte fresco intero cc 500; parmigiano grattugiato gr 50; emmenthal o provolone dolce grattugiato gr 50.
Al pomodoro : polpa di pomodoro gr 480 (1 scatola); cipolla gr 100; olio extra vergine d'oliva 1 cucchiaio. Al cavolo verde barese o al cavolfiore: cavolo gr 500; cipolla gr 100; olio extra vergine d'oliva 1 cucchiaio .
PROCEDIMENTO : in una pentolina mettere il burro, la farina e su fuoco dolce mescolare per far tostare per due minuti la farina. Cominciare ad aggiungere un poco di latte e mescolare sempre; la farina bagnata dal latte comincia a gonfiarsi, continuare sempre a rimestare e quando il latte si è asciugato aggiungerne ancora e continuare così, fino a terminare il latte ottenendo una consistenza finale abbastanza dense. Remove from heat, add the grated Parmesan cheese and extra cheese, stirring quickly, then cool. We did not add salt because the two cheeses already contain enough salt. When will then merge with the white cream sauce, you should test and if necessary add just a little salt.
Now to the following: In a Pentolina put the onion in two tablespoons of the olive oil, chopped tomatoes, and cook on low heat for 15 minutes. (I do not recommend using the "past" because I think, at best, a byproduct of tomatoes or tomato pulp; even worse if it was from China: several thousand tons of tomato concentrate from the PRC Popular Republic of China have been seized, but how many are beyond the control?) So it is best to search for a product packaging showing the label "made with Italian tomatoes ", today finally became words mandatory.
After the cooking time remove the onion and add tomato sauce to the creamy white, mixing thoroughly. Heat in time to bring to the table. (If it is too thick add a cup of warm water).
Let us prepare the cabbage Bari: Wash the cabbage, cut into small florets and place in a saucepan with water and half teaspoon of salt. As soon as raggiunge il bollore togliere dal fuoco e farlo sgocciolare. In una pentolina mettere la cipolla tagliata a velo, l'olio, farla appena imbiondire ed aggiungere le cimette di cavolo barese appena scottato, cuocendo con il coperchio per 10 minuti. Togliere dal fuoco e con il frullatore ad immersione ridurre a crema in un minuto. Aggiungere questa crema alla vellutata già pronta, mescolare bene e quindi servirla dopo averla riscaldata e versata nel piatto di portata al momento di portarla in tavola.
Seguire lo stesso procedimento per il cavolfiore.
Se volete poi portare in tavola dei crostini da offrire dopo aver servito nei piatti la vellutata seguite queste istruzioni: Fette di pan carré 6; olio extra vergine d'oliva 2 cucchiai; aglio e sale freeze-dried until a pinch. Cut the slices of sliced \u200b\u200bbread into small squares (four cuts per side) you will get 16 squares per slice. Pour the oil in a frying pan, add garlic salt and lyophilised (in supermarkets is where are the shelves with herbs and spices) and then jump to the bread cubes over medium heat, stirring, 5 minutes after cooking remove from heat.
Thursday, February 10, 2011
Sunday, February 6, 2011
Friday, February 4, 2011
Italian Cigars Online
SOUFFLE 'CHEESE
Today I had come the desire to prepare a cheese souffle and did not remember to have already added to this recipe on the blog. I then turned to the "search engine" (which is at the top right on the first page of the blog) and the response immediately jumped out: I had already entered the recipe a year ago, February 9, 2010, and I forgot.
So if you are interested to make a cheese souffle to go back, find him and get to work.
The cheeses are a lot of good in Italy, we speak of real cheese and those prepared with milk and not with the mysterious concoctions that our beloved men of the NAS sometimes find in some mysterious factory.
A portion of cheese may very well replace both a dish of meat or fish. Of course one should not exaggerate too nell'ingurgitarne because it contains a lot of cholesterol, but fortunately also much calcium that is necessary both in the growth degli adolescenti e dei bambini che delle persone anziane, perché riduce la loro osteoporosi, cioè in breve lo sbriciolamento delle ossa di persone un pò avanti negli anni.
So if you are interested to make a cheese souffle to go back, find him and get to work.
The cheeses are a lot of good in Italy, we speak of real cheese and those prepared with milk and not with the mysterious concoctions that our beloved men of the NAS sometimes find in some mysterious factory.
A portion of cheese may very well replace both a dish of meat or fish. Of course one should not exaggerate too nell'ingurgitarne because it contains a lot of cholesterol, but fortunately also much calcium that is necessary both in the growth degli adolescenti e dei bambini che delle persone anziane, perché riduce la loro osteoporosi, cioè in breve lo sbriciolamento delle ossa di persone un pò avanti negli anni.
Thursday, February 3, 2011
Sewing Patterns Dancewear
BACCALA' in a pan with tomatoes, capers and olives; A dish suitable for everyone. AND THEN AT THE END OF THE RECIPE FOR ADVICE DO APPRECIATE
MEGLIO I VOSTRI MANICARETTI AI VOSTRI OSPITI.
Tanti e tanti anni fa, il merluzzo pescato nel Mar del Baltico e nelle Isole Lofoten, chiamato baccalà giunse in Portogallo e da lì si diffuse in tutta l'Europa. Fu realmente una grande risorsa che salvò dalla fame tante popolazioni. Inizialmente fu ritenuto un prodotto povero, per la popolazione poco abbiente, è poi nel corso degli anni divenne sempre più un cibo prelibato.
Oggi ho cucinato il baccalà come veniva preparato da mia madre,tanti anni fa, in una maniera molto semplice che voglio farvi conoscere, quindi prendete carta e penna e seguitemi.
INGREDIENTI per 4 persone: baccalà gr 800(pezzi di filetto); pomodori pelati 1 scatola da gr 480 (incluso liquido di vegetazione); aglio 2 spicchi; olive nere 10; capperi sotto sale lavati 1 cucchiaino; olio extra vergine d'oliva 4 cucchiai colmi; prezzemolo 1 ciuffetto.(niente sale, c'e ne é già abbastanza nel baccalà).
PROCEDIMENTO : mettere i pezzi di baccalà in una terrina con acqua fredda e lasciarvi scorrere sopra un sottile filo d'acqua, per un paio di ore, per eliminare al massimo il sale.
Quando si avvicina l'ora del pranzo (o della cena), mettere il baccalà ben scolato e tagliato a pezzi in un tegame, con la pelle verso il fondo. Sopra distribuire il pomodoro, schiacciando con una forchetta i pomodori pelati interi, poi tagliare in due pezzi l'aglio e metterlo sotto il pomodoro, aggiungere le olive fatte a pezzi e denocciolate ed i capperi ben lavati e tagliati a pezzetti se di misura troppo grande. Aggiungere l'olio ed accendere il fuoco medio, con su il coperchio del tegame. Cuocere per dieci minuti, poi eliminare il coperchio, abbassare la fiamma, riversare sul baccalà con un cucchiaio il condimento caduto ai lati e riprendere la cottura per altri quindici minuti. Aggiungere ora il prezzemolo tagliato a pezzetti, mescolarlo al condimento ed eliminare l'aglio.
Al time to go back on board the fire, heat the dish over medium heat for at least 5 minutes, then pour into serving dish.
HERE IS THE TIP THAT WILL MAKE YOU APPRECIATE MOST FROM YOUR FRIENDS guests:
A little trick that will be very welcome and appreciated.
Place the dish in heated oven at 100 degrees for 5 minutes. When you pour into the dish will keep warm the temperature of the contents, ensuring that those who want to take a piece still will not find it nearly frozen.
In theory it should do so with almost all the plates of the second course, follow my reasoning: You think a plate of ceramic or earthenware or porcelain weighs about 550/600 gr and in the kitchen or dining room is at room temperature or about 20/22 °.
When you enter a dish in the pot, even if just out of the fire, say more than 100 °, weighing about 200 grams, its heat is immediately absorbed by the cold mass of the plate and then after about 5 minutes the temperature your dish is very rushed, and after another 5 minutes is quite cold, ie at room temperature.
In the restaurants of a certain tone, where the owner should take to heart the full enjoyment of their guests for what he does pay, for example, a plate of noodles with tomato,
(the cost of which non raggiunge euro 1 ), un simile servizio dovrebbe essere rispettato e seguito. Non lo si pensa o non lo si fa per indolenza, per pigrizia o perché in cucina, quando si preparano i piatti da portare in tavola già porzionati e guarniti, bisognerebbe avere un piano riscaldato sul quale poggiare i piatti mentre si stanno riempendo di cibarie. (Oppure metterli tutti in forno poco prima.) Non credo che i camerieri poi potrebbero rifiutarsi di servire in tavola dei piatti caldi, ma non così bollenti da ustionare loro le mani.
E' anche un discorso di cultura, o del capo della brigata di servizio, o anche dello stesso padrone, il quale il più delle volte pensa soltanto al momento in cui presenterà il conto al cliente and did not mind the kind of thoughts that will re-evaluate the eyes of its customers.
But consider for a moment with me if this service was done, when you eat a pizza Margherita. You know well that just out of the oven hot pizza and the mozzarella is melted. After a few minutes the temperature of the mozzarella is ideal row but do not overcook. They spend another five minutes and already beginning to harden. Two minutes more and it becomes hard as a rubber tire of a car.
If the pot had been previously heated, the temperature is kept constant, the pizza would be more good to the last bite.
So remember that cooking for your loved ones and for friends is a true act of love! And it is also heat the dishes! 
MEGLIO I VOSTRI MANICARETTI AI VOSTRI OSPITI.
Tanti e tanti anni fa, il merluzzo pescato nel Mar del Baltico e nelle Isole Lofoten, chiamato baccalà giunse in Portogallo e da lì si diffuse in tutta l'Europa. Fu realmente una grande risorsa che salvò dalla fame tante popolazioni. Inizialmente fu ritenuto un prodotto povero, per la popolazione poco abbiente, è poi nel corso degli anni divenne sempre più un cibo prelibato.
Oggi ho cucinato il baccalà come veniva preparato da mia madre,tanti anni fa, in una maniera molto semplice che voglio farvi conoscere, quindi prendete carta e penna e seguitemi.
INGREDIENTI per 4 persone: baccalà gr 800(pezzi di filetto); pomodori pelati 1 scatola da gr 480 (incluso liquido di vegetazione); aglio 2 spicchi; olive nere 10; capperi sotto sale lavati 1 cucchiaino; olio extra vergine d'oliva 4 cucchiai colmi; prezzemolo 1 ciuffetto.(niente sale, c'e ne é già abbastanza nel baccalà).
PROCEDIMENTO : mettere i pezzi di baccalà in una terrina con acqua fredda e lasciarvi scorrere sopra un sottile filo d'acqua, per un paio di ore, per eliminare al massimo il sale.
Quando si avvicina l'ora del pranzo (o della cena), mettere il baccalà ben scolato e tagliato a pezzi in un tegame, con la pelle verso il fondo. Sopra distribuire il pomodoro, schiacciando con una forchetta i pomodori pelati interi, poi tagliare in due pezzi l'aglio e metterlo sotto il pomodoro, aggiungere le olive fatte a pezzi e denocciolate ed i capperi ben lavati e tagliati a pezzetti se di misura troppo grande. Aggiungere l'olio ed accendere il fuoco medio, con su il coperchio del tegame. Cuocere per dieci minuti, poi eliminare il coperchio, abbassare la fiamma, riversare sul baccalà con un cucchiaio il condimento caduto ai lati e riprendere la cottura per altri quindici minuti. Aggiungere ora il prezzemolo tagliato a pezzetti, mescolarlo al condimento ed eliminare l'aglio.
Al time to go back on board the fire, heat the dish over medium heat for at least 5 minutes, then pour into serving dish.
HERE IS THE TIP THAT WILL MAKE YOU APPRECIATE MOST FROM YOUR FRIENDS guests:
A little trick that will be very welcome and appreciated.
Place the dish in heated oven at 100 degrees for 5 minutes. When you pour into the dish will keep warm the temperature of the contents, ensuring that those who want to take a piece still will not find it nearly frozen.
In theory it should do so with almost all the plates of the second course, follow my reasoning: You think a plate of ceramic or earthenware or porcelain weighs about 550/600 gr and in the kitchen or dining room is at room temperature or about 20/22 °.
When you enter a dish in the pot, even if just out of the fire, say more than 100 °, weighing about 200 grams, its heat is immediately absorbed by the cold mass of the plate and then after about 5 minutes the temperature your dish is very rushed, and after another 5 minutes is quite cold, ie at room temperature.
In the restaurants of a certain tone, where the owner should take to heart the full enjoyment of their guests for what he does pay, for example, a plate of noodles with tomato,
(the cost of which non raggiunge euro 1 ), un simile servizio dovrebbe essere rispettato e seguito. Non lo si pensa o non lo si fa per indolenza, per pigrizia o perché in cucina, quando si preparano i piatti da portare in tavola già porzionati e guarniti, bisognerebbe avere un piano riscaldato sul quale poggiare i piatti mentre si stanno riempendo di cibarie. (Oppure metterli tutti in forno poco prima.) Non credo che i camerieri poi potrebbero rifiutarsi di servire in tavola dei piatti caldi, ma non così bollenti da ustionare loro le mani.
E' anche un discorso di cultura, o del capo della brigata di servizio, o anche dello stesso padrone, il quale il più delle volte pensa soltanto al momento in cui presenterà il conto al cliente and did not mind the kind of thoughts that will re-evaluate the eyes of its customers.
But consider for a moment with me if this service was done, when you eat a pizza Margherita. You know well that just out of the oven hot pizza and the mozzarella is melted. After a few minutes the temperature of the mozzarella is ideal row but do not overcook. They spend another five minutes and already beginning to harden. Two minutes more and it becomes hard as a rubber tire of a car.
If the pot had been previously heated, the temperature is kept constant, the pizza would be more good to the last bite.
So remember that cooking for your loved ones and for friends is a true act of love! And it is also heat the dishes!
Subscribe to:
Posts (Atom)