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Fassino and the reformist

Fassino dice che se fosse un operaio lui firmerebbe il sì all'accordo con Fiat, peccato che lui non sia un operaio e che con la mogliettina porta a casa 30.000 euro al mese senza fare un cazzo e senza no need to decrease the breaks to increase productivity. Among other things, but if the machines do not sell them what the fuck they talking about? It is worth commenting on the bullshit of these characters, and earnest panel discussions with the likes of Boeri and Ichino? I say no, and I believe that doing good and right thing for their health, to run with the escort. By the logic of these new advances that, among some, to convince people that it is right that the children return to work in the mines because it is common practice in China and Chile, but practice is well pissed off and rebel against these subtle logic.

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Confirmations

Bondi is the pianist and vote instead of the others giving lessons on democracy, the daughter of Berlusconi the Carfagna criticism to say that his dad is an asshole, wiki leaks tells us that the Amerikan shits are set to half the world . So a bit of stuff for which we need confirmations? It will be for what we are dedicated to the fire and let it go the dialectics?

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What music in 1969!

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and revolutionary Che

One of the best biographies on which is written by the father. Not so much for the manner and form in which we are told his life, as per la possibilità di cogliere la forza di quell'intimità che altri scritti non hanno.

Nel percorrere la sua storia si entra in un mondo che da subito ha indirizzato il Che verso quello che sarebbe stato il suo destino, l'influenza della madre nel non porsi limiti e nella capacità di affrontare i pericoli senza timori reverenziali, l'ambiente in cui crebbe caratterizzato dal senso dell'avventura tipico di chi vive in grandi spazi ed in luoghi in cui si ha poco per sopravvivere, l'abitudine ai cambiamenti e la predisposizione a fare di ogni luogo non un punto di arrivo ma uno di partenza.

Ho provato ad immaginare quest'uomo che, da ragazzo e con una bicicletta dotata di a small engine, it starts to turn north along 4000 km of Argentina. His passion for flying, his wandering back from South to North, the South American continent, his stay in the hospital at St. Pablo in Peru, participation in the uprising in Guatemala, climbs on top of Popocatepetl in Mexico to train the body to the Cuban expedition, his loves and his children.

In this way the formation of a consciousness that focused the need to spend their time to something that had the consistency of an assault on the sky, the need to live their present spending on something big but undefined .

One who could devote his vita ad una placida professione da "borghese" scelse di seguire qualcos'altro.

Quando sbarcò a Cuba Che Guevara fu ferito al collo, portava una cassetta di medicinali ed uno zaino pieno di  munizioni. Nella concitazione dell'azione decise di abbandonare le medicine e recare con sè solo le munizioni. Degli 82 uomini sbarcati rimasero in non più di una dozzina.

Da quel momento,  senza armi, inerpicandosi sulle montagne, ripristinando l'equipaggiamento assaltando piccoli avamposti  militari iniziò la liberazione dell'isola.

La sua azione fu caratterizzata da pragmatismo ed efficienza; man mano che porzioni di territorio venivano liberati established schools, hospitals, distributed land to those who cultivated and endowed the first of a rudimentary form of administration of justice those people.

How big can a man in her life? A lot or very little. Most of us do not leave a trace here, how long we live, over time the pain no one will remember what we were. Yet he is still there. More than many who have somehow followed in his footsteps or have been involved in a struggle for liberation.

people united by an almost identical, consisting of patient work, miles of roads traveled by foot or by means of "popular" and the feature imponderabile che distingue un leader da chi leader non lo sarà mai.

Oggi viviamo con il muso lungo in questo angolo di mondo situazioni e scenari che non ci piacciono affatto. Detestiamo il presente e la mancanza di valori e prospettive, però quanto siamo disposti a fare ed a sacrificare di noi per cambiare lo stato di cose presente?

Incollati con il culo alla poltrona e snocciolando snack osserviamo i nuovi idoli dal quel contenitore che proietta immagini, ci accontentiamo di quello. Troppo pigri per scarpinare e "fare". In questo c'è qualcosa che ad ogni modo avanza, nonostante noi. Nuovi uomini, gente diversa.

La "rivoluzione" ha bisogno di concretezza per poter dispiegare le its wings, needs to material conditions in which people share their experience regardless of their "quality" intellectual.

The new subjects are now camped on towers from which claim rights and dignity. Stone-throwing by slaves forcing people to confront what they do not want to see.

During a television interview with one of the protagonists of one of these forms of struggle

said "I realized that I have to spend and risk something if I want to give me a future for me and my children" .

It 's a different world, different even from those students who are protesting in the streets. At least if the different mass of young people will be content to assert their rights only guaranteed to have a status of "niche" intellectual privilege that must be recognized in this system.

Because the system does not change, it revolutionized deep in its mechanisms, it should be torn down.

Everyone in this context can do their part to decide how to spend his life.

the end, the budget will be the one that will measure the value of a day spent in our small, the Che Guevara or past eating snacks with your butt glued to the chair and looking for some excuse for our sloth.

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on knowledge production

The intellectual property is theft, as violent expropriation and privatization of what was produced in the municipality. Then, the theft of intellectual property is a must. We recover the stolen goods. Like the pirates who plied the seas, we too have sailed with a rebel vessel on the waters of urban streams.


source:
http://www.uniriot.org/uniriotII/index.php?option=com_content&view=article&id=302&Itemid=315

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Sandwiches Hamburger multipurpose



When the cold begins to bite is always a pleasure to give soared.
Moreover, they are often around, flying supplement my meals with a tasty sandwich, or just eaten with savory filling and sweet, it also becomes useful.
These sandwiches are also really like my roommate, though, the last batch, the furnace haunted, although set at the usual temperature and no changes whatsoever, I have blackened a bit 'too much of the fund. Of course, could not tease me, was already a long time he behaved too well.

The shape and reminiscent of the classic recipe sandwiches and milk. As you will see, however, use oil instead of butter and the end result is somewhat different. The outside forms a real crust, firmer than bread and butter sandwich. The not brush with egg but with a little melted butter also makes them dull and not bright.


* 400 g flour * 00

potato taste * oil, 4 tablespoons very abundant

* 300 ml milk * 20 g yeast *

a teaspoon of sugar * 4 teaspoons salt
* butter for brushing the rolls

Heat the milk and use it to dissolve the yeast, mixing the sugar.
In a bowl add flour, salt, oil and milk. Knead, knead, knead. The mixture will a bit 'too sticky, then add the potato starch.
Mix and knead until smooth and elastic longer. Let rise at least two to three hours, covering the bowl with a clean cloth.
When risen, divide the dough into porzioncine many of the same weight (25-30 grams). Knead
reentry their base, so as to leave the flat upper portion.
Put them on the sheets with parchment paper at a distance. In the second picture you can see what the last batch, which had become very homogeneous with no balls and too close.
let rise another hour.
Brush rolls with melted butter and bake for about 15-20 minutes (impossible for me to give a real-time sandwiches and check the coloring of the fund, which does not burn), in a preheated oven at 220 degrees.

They are good with cold cuts just as with butter and jam.
can be frozen and remain soft for several days.

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chic (with red wine reduction)

When he meets a quick meal culinary habit.
The idea came to me thinking back to one of hundreds of happy occasions this year, yes, ok, there were also a lot less happy ... but I prefer to look back and find a red velvet cape, shiny and very rich, with an embroidery that tells a story very special, like that of all, rather than cry for the inevitable stains, for unwrapping, for a while ' collection of dust from the ground.
not digress: I was in London, in a Pizza Hut. Yes, a Pizza Hut. But I was surrounded by theaters, in front of me was my boyfriend behind me a window that overlooked the City, the place was modern yet warm and welcoming atmosphere. In the dishes, a pizza and bruschetta ... indeed, "bruscetta," as he wanted to re-christen the maitre mercilessly that, irrespective of its role as "glam", he served us all night with great sympathy.
Yes, because there is Pizza Hut and Pizza Hut ... and this, at the expense of those who disdains fast food chains, was one of those "designed to Modino. The presentation
pizza and bruscetta was so nice not to regret assolutamente le preparazioni di ben altri ristoranti.
Il tutto accompagnato da sorrisi e gentilezza. Questo rende, sempre, tutto diverso.

Da questo discorso sconclusionato nasce l'hamburger servito con riduzione di vino rosso. Una preparazione piuttosto pretenziosa, per un piattino tanto misero. Eppure...

* un paio di bicchieri di vino rosso (io ho usato un vino da pasto, essendo sola a cena non mi andava proprio di assaltare la cantina per preparare una riduzione; consiglio comunque di non scegliere vino di scarto);
* una noce di burro;
* sale, pepe, odori a piacere:
* un cucchiaio di miele;
* un cucchiaio di fecola di patate;
* tanti hamburger as there are guests;

In a small saucepan nonstick prepares the reduction: the bottom of butter, wine, a tablespoon of honey and possible tablespoon potato starch (depends on the amount of wine and the time to let you reduce the liquid). Lets go carefully and stirring often, adding salt, pepper and herbs to taste, until the consistency becomes slimy and not "candy." I used a mixed grill that includes rosemary, juniper berries, different kinds of pepper and rose petals. I imagined that the scent of the rose, goes well with wine that I had used. I was right. Unfortunately I do not like the berries and the pepper whole, I had to remove them first to eat; the effect, however, once paid Hamburger reduction, it was really nice ... remembered a big biscuit covered with black currant and cranberry sauce! :)

The hamburger is cooked of course like any burger, according to your taste. We Serve this dish and enjoying "fast" and "common" seen through "glam-chic."

soon!

ps: the "yellow" that you see around the reduction in the photos is given by a halo of oil that had previously put into the pot, in a crazy attempt to create a design with two contrasting colors ... was not a brilliant idea: D maybe in the future, I apply that more

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Saviano, Venezuela and a letter of Attilio Folliero

Ho ricevuto questa mail dal Venezuela e parla di alcuni aspetti della vita di quel paese visti da chi vi si è "rifugiato" e lì ha trovato lavoro e soddisfazioni. E' una risposta a quello che ha detto recentemente Saviano ad Anno zero. Credo valga la pena pubblicarla e leggerla quanto meno per mettere quel signore, che scrive per la casa editrice del suo "nemico", nella condizione di avere qualche elemento in più prima di aprire bocca la prossima volta.

Caro Mario, per caso sono arrivato al tuo blog e ne sono rimasto favorevolmente impressionato. Sono arrivato a te, leggendo il tuo articolo "Saviano paladino" in cui ho appresso che il Saviano ha citato Venezuela as a democratic country.

I am an Italian living in Venezuela and as many Italians with a slew of titles (which I refrain from repeating, but I think you might believe the word) in Italy was worth less than the "shit" for me and many Italians, in Italy there was no room, I know that many Italians going abroad only become conductors, executives ... I became a university professor, when in Italy barely got into the school to clean the "processes", in those rare cases of contract termpo given one or two months, as staff ATA.

Sia ben chiaro non ho niente contro il lavoro da bidello, che ho accettato di fare fatto molto volentieri, cosi come ho fatto altri umili, ma importantissimi lavori, dall'imbianchino, al bracciante agricolo.

Oggi, in Venezuela, sono docente universitario; opinionista in trasmissioni radiofoniche  e televisive nelle principali radio e tv del paese, a volte mi chiamano anche da altri paesi (radio nazionale dell'Argentina, Ecuador ...).

Durante le mie lezioni, agli studenti parlo spesso de mio paese, l'Italia, I define an undemocratic country, where information exists in the landlordism

(reference for these concepts to my article:

http://www.folliero.it/02_ articoli_attilio_folliero / 2010/2010_01_24_latifondismo_ of information. htm)

where my best friend is a policeman, his brother is poliziototo, her sister and all are police officers and police because his father was a policeman who is the son of anyone, like me, no one will emalgrado all the efforts that one can do, take one or more titles will always be nessuno; in un paese antidemocratico come l'Italia si va avanti per raccomandazioni e se non ne hai o non accetti il sistema ti attacchi al tram, oppure te ne vai all'estero, come ho fatto io, o Matteo, o Michele ...  tutti figli di nessuno che in italia ... lasciamo perdere.

In Venezuela ho respirato aria di libertà e di democrazia; dove qualche spazio esiste; dove puoi andare alla Radio Nazionale o alla TV Nazionale e ad esempio, criticare - come è capitato a me - l'dea del socialismo in un solo paese espressa dal locale presidente della Repubblica. Ho espresso una mia opinione, ma non per questo hanno smesso di chiamarmi! Nel mio paese, alla TV o radio nazionale non mi hanno mai fatto entrare e francamente neppure ci tengo. In Italia la libertà di stampa e di opinione è solo sulla carta (costituzionale), nella pratica non esiste; esite la mafia degli ordini professionali! I miei alunni, futuri giornalisti, che quando escono dall'università, appunto con la laurea in giornalismo, automaticamente si iscrivono all'albo dei giornalisti, che ha la funzione di tutelare i giornalisti.

In Italia per iscriversi all'albo bisogna fare un concorso; ma per fare il concorso bisogna fare 18 mesi di praticantato presso un giornale, che deve metterti in regola. Io, che scrivo da 26 anni non ho mai trovato un giornale disposto a farmi lavorare in good standing, or rather pretended rule, because in the end it comes to working for free, pretending to be in order.

In Italy - says the constitution - there is freedom 'of the press, that 'everyone can do a newspaper, but to make a newspaper, for example, must register for the court and have a director, a journalist from the Register, otherwise you can not do a newspaper. But, as I explained, enroll in at least for me and millions of Italians, the sons of no one, is barred ... conclusion, Italy is a democratic country. Often, dimostarlo to my students that just can not understand Italy, use Saviano's Gomorrah and we read in class!

And now Mr. Saviano is to say he would not find themselves in a democratic country like Venezuela! Maybe Italy was undemocratic as Venezuela. For example, in Italy, when you choose them to vote for candidates closed with a secretariat of the party and the people even have the apossibilità to choose among the candidates on the list. Not even that! In Venezuela everyone can 'parliamentary candidates, at least in the ranks of the party of Chavez. Thousands of people have applied in the last election, but may simply access a web page and register for a user, in a subsequent primary election for each constituency are were chosen in free and secret vote the candidates, who then participated in the elections themselves. This is just to give you an example.

Here if you are no son of a chance, perhaps small, is to succeed, for a foreigner like me is not barred absolutely nothing, just arrived I did vote in local and regional elections! I have voted in Venezuela! I'm in Italy, having voted for the first time in 18 years, I have decided to abstain, for the absolute uselessness of the vote and impossibilktà can change things by voting.

Maybe Italy was a democratic country like Venezuela, my friend the policeman, who has a brother policeman and a policewoman sister, because children of police, could have the engineer or lawyer! I, who in Italy are just a son of working-class, albeit with a degree and many etc. .. I have not even had the pleasure to teach one hour in a public school! (I taught in private schools), but here, despite being starniero, I was barred from teaching in the most important universities in the country!

A Saviano, I'm writing a personal letter, with many more details. In this letter, the rebuke to have judged too hastily Venezuela, perhaps without even having been there once, maybe about as Liberation newspaper or Done.

Dear Mario, I'm sorry for the trouble, for venting and for having given of yourself. Among other things, looking through your blog, I discovered that you have published an article about me!

Thank you, I take this opportunity to report my latest work, which you access the URL:

- http://ucv-italiano. blogspot.com/2010/10/la-crisi- in-united-unito.html  La crisi nel regno Unito

-  http://ucv-italiano. blogspot.com/2010/10/gli- stati-uniti-verso-la- bancarotta.html  Gli USA verso la bancarotta.

Ci aggiungo anche "L'università arriva a Cocorote"; in un paese "antidemocratico" come il Venezuela aprono università in ogni angolo! In un paese democratico come Italia, le università le stanno chiudendo!

http://www.folliero.it/02_ articoli_attilio_folliero/ 2007/2007_10_02_alma_mater.htm

A greeting carissmo

Attilio Folliero

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How do you earn a living that makes the moral piddino the NO TAV

The dis-honorable citizens accused Edwards of having enriched the Susa Valley with anti-TAV and wonders how other people live. Well, let 's see how you earn your bread to the dis-Mrs Edwards ... ..

Stefano Esposito, first elected in the Piedmont, in office since 29/04/2008 was absent in parliament for over 1300 electronic voting, that is the say about 20% of the total. If you consider the 40 most important votes of the legislature for the relevance of their subject matter, both for the political value of the vote, we find that our honorable was absent 12 times and the percentage of absences rose to 30% In notably absent was October 2, 2009 to vote on the law on the "tax shield". With this vote was passed into law the anti-crisis decree 103 of 2009 with the introduction of some changes. Among these was decided to extend the "tax shield" to crimes including tax and accounting violations, including false accounting. The absence of 23 voting members of the PD, which could be decisive to reject The measure, sparked a long series of controversies. The leadership of the PD at the time had threatened action against the absentee, but then nobody ever heard of anything. Recall that the dis-Mr Edwards has always required and continues to require a loud voice that they were taken in response to Sandro Plano and other "rebels mayors" of the PD Susa, not aligned with the party on the issue TAV. He preaches well and scratching bad! It was also absent on 10/07/2008 when it voted to approve the "Lodo Alfano", namely the provisions on suspension of criminal proceedings against senior state. Was absent when it voted on 13/10/2009 on the decree law on crimes committed for purposes of discrimination or hatred based on sexual orientation, to combat discrimination based on race, sexual orientation or gender identity. Was away on 8 / 01/2009 for the conversion law in the University Reform Gelmini. Was absent on 05/08/2009 when the law is voted on Development, Public Administration, House Plan, School, University. One could go on ... .. In short, our dis-honorable is often absent from the workplace and also at important votes.

Of course there was the 21/09/2010 when he voted for the abolition of the annuity that it is only after the parliamentary term of five years proposed by Congressman Antonio Borghesi Italy of Values \u200b\u200bcha stated that such treatment was unfair compared to that provided by workers who have to pay 40 years of contributions for entitlement to a pension.

And of course in our DIS-honorable Edwards voted against along with other 497 deputies out of 520 present! And the hefty fees run too: € 20,000. Monthly! Present or absent, not change anything, earns in a month what a worker earns in a year!

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Back



I traveled a lot (should I complain I love traveling. Even when it's for work, problems, or who knows ... I love to travel. That's it.) And I cooked very little, there was always someone took care of me, rather than a long dinner or a drink not to be missed ... on rare occasions, I was having lunch alone and I must say that in those cases, the couscous was made by the master. Seasoned and / or whipped into a thousand different ways, I always saved the meal.

Now, back to my house, I take possession of the kitchen and haunted me in my attempts to produce new culinary.

This is a nice risotto load, ideal for those days a bit 'chilly, foggy, which require a particular charge.

Ingredients for two:
-100 gr rice (I used again, even the wild, which I like a lot ... I think I'll end for us the bread.)
-a wild boar sausage, onion-
;
or two heaping tablespoons of grated pecorino cheese;
a piece of cheese-flavored "decided" to taste;
-half glass of white wine, artichokes -4
already cleaned and boiled;
-water for cooking artichokes;
-salt, EVO.

I prepared the bottom with a few tablespoons of cooking water from the artichokes, half finely chopped onion, a tablespoon of olive oil and blended with a bit 'of wine, leaving the onion. On this basis, I toast the rice, then I let it cook for about 15 minutes adding water (obviously depends on the rice you use) to 3 / 4 of the cooking I joined the artichokes and sausage. The cheese, however, joined them only at the end, stir in the whole.

definitely 20 minutes well spent in the kitchen. And a good risotto is always better than the classic cold lunch from the student who, after a while, 'very much depressed.

Sorry for the photos, really vile.

soon

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My risotto with "tenderness" from contamination


Sometimes, my testing in laboratory, lead to unexpected results delicious.

Amette that when I faced the idea of \u200b\u200busing this dough to make cookies "stuffed", I was ready for one of those sensational failures, that make you close the pantry for days and meditate on the misfortune of not being born grandmother's farm duck.

But anyhow. I am stubborn, obstinate. On things, I have to slam your face.

The carrier of the biscuit dough is exactly as reported in the first recipe .

I began to prepare disks of an inch, concave in the middle. Everything by hand, I did not have the right size molds. Considering that the mixture will be very sandy and "intractable", I have not tried other means. Two beautiful "plump up" manuals and a fingerprint.

With a pastry bag with nozzle minimum (so I have not fouled the basics of cookies), I filled the small "bowls" of each base-horrified, please-nutella and bitter orange marmalade.

With the rest of the pasta, I created the floppy disk cover, struggling with the lack of cooperation of the dough ("opens", shatters, crumbles .... a delirium. Patience, patience.) and with my character, suggesting that a base at all, and make a tart. "

The hob should be no longer than 20 minutes, already well into an oven preheated to 160-190 degrees (I want to be more specific, but my oven does not. One day, I know, someone will come out from there, with a sign: "Seriously!") tend
as soon as they see color at the base, take them out!

Once cooled, they are a little delight ... and now, I can not wait to try it with the other jams!

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Scottish Shortbread (classic recipe)

quick post.

I say only that these are among my favorite cookies ever, I recall distant memories and beautiful, a wonderful land of which I still feel the wind and the smell, the warm wool of a clan tartan, horses con il pelo lungo e il verde più verde che abbia mai visto.

Si sbattono insieme 100 gr di zucchero bianco semolato e 170 gr di burro (più il burro è buono e "vero", più i biscotti saranno sensazionali. No, io non monto burro e zucchero con le fruste, li sbatto con la spatola), si aggiunge un pizzico di sale quindi si uniscono, un po' alla volta, 250 gr di farina 00.

L'impasto sarà secco e molto friabile. Don't worry. Stendetelo, per uno spessore pari a un centimetro, un centimetro e mezzo, ritagliatelo secondo le forme classiche (barrette-finger, tondi, triangoli), decoratelo con rebbi di forchetta e infornate a 140-160° per 20-25 minuti most (if not, once cooled, will be the hardest of the classic recipe) in my oven possessed by supernatural entities and spiteful, of course, it took 190 ° -.- indefinitely.

I dusted, baked with sugar.

The result I leave you to judge:)

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Risotto with current students

Yes, after such a fugitive, I go back to write on these pages.

related, after all, do not claim to teach the rudiments of cooking to someone who, at 100%, can only know more than me.

It 's my notebook, my lab notebook, my mirror of the results.

A chi, come me, azzarda cose improponibili per gli standard classici e per i gran maestri della pignatta, mando un abbraccio solidale.

E così, un po' per fame, un po' per corsa, un po' per curiosità, è saltato fuori questo risotto:

Io l'ho preparato con 80gr a testa di riso misto wild (sono innamorata di questo riso, è veramente delizioso), tostato in pentola con un cucchiaino di olio EVO e cotto con abbondante acqua e bordo di cottura di minestrone surgelato.
Esatto. Una cosa che farà inorridire molte. Eppure, vi garantisco, è stato molto apprezzato.
Il minestrone in busta mi ha risparmiato molto tempo.
Una volta unite bene tutte le verdure e il brodo, dopo 20 minuti molto abbondanti di cottura, ho aggiunto due cucchiai a persona di formaggio light tipo philadelphia e mantecato, aggiustando di sale e aromi a scelta (io ho aggiunto solo noce moscata).

Un risotto facile facile, dal costo effettivo e temporale inversamente proporzionale alla soddifazione dello stomaco.

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turkey lemon and ginger.

E fu così che la dolce metà conobbe l'amico zenzero, finora deputato qualcosa "che pizzica".
Ovviamente, io ho servito il tacchino senza far parola dello sconosciuto, inquietante ingradiente... lui lo ha scoperto solo dopo, quando si era già servito in abbondanza.

-fesa di tacchino sliced;
-half teaspoon of ginger;
-tomatoes, at least 2-3 for each slice of meat;
-lemon juice, so just enough to cover the meat;
-salt, olive oil;
-pan crumbs.
In a large bowl, I marinated for about 30 minutes the turkey slices covering them with an emulsion made of lemon juice, ginger, a tablespoon of oil.
I just blew the tomatoes with a drizzle of olive oil, lightly toast a handful of little bread crumbs.
is ensconced in a frying pan, warm greenhouse "barbecue", the slices of turkey with salt and leaving them cauterized. I have therefore prepared a sughino accompanying combining two tablespoons of the emulsion with un'altra manciata di pan grattato. La cottura è molto rapida ed evidente; è un piatto che non appesantisce e che trovo ideale per le serate estive.

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mushrooms and gorgonzola risotto from the soul exotic

Io amo i risotti ma non ne preparo spesso. Inutile inventare giustificazioni vaghe e improbabili; ho un'insana e -parzialmente- ingiustificata fobia: che risultino immangiabili.Tuttavia, ogni tanto, mi lascio trasportare dall'entusiasmo delle "curiosità" che saltano fuori nelle mie spedizioni al supermercato. Ho trovato una confezione di riso "misto" (grande catena commerciale che inzia per CO e finisce con AD ) che avrebbe esaudito sia la mia "voglia di sperimentare", che il lato più tradizionalista e terrorizzato ("cosa hai messo lì dentro, stavolta?") the sweet metà.Avevo fact tried on several occasions, rice Venus, finding absolutely delicious even plain. Obviously there was no way to tell the man that my cocciutissimo no, it tastes weird, is not bitter, not bad, does not know of bran. He does not eat what inspired him to the safety of simple dishes and comforting in their "normal form".
Well, this has been eating the risotto. And I just liked it.
exotic, in fact, has very little, indeed, bring the rice "wild" mushrooms with gorgonzola and it is strange to me ... but believe me, the flavors marry very well, as well as firmer texture of wild rice with the creaminess and smoothness mushrooms and gorgonzola.


For 2 persons:
-160 grams of rice (80% Thaibonnet grain rice, wild rice Zizania palustris 20%);
- broth prepared with half a nut;
- parsley, garlic, olive oil;
- a can of mushrooms in oil, well drained;
- Gorgonzola spicy, at least 50 gr.

to fillet (I used a lot less than half die. I prefer the rice to take the other flavors) and keep it warm, at your fingertips. In a wok or a frying pan saltapasta prepare a fund soffrittino with olive oil, parsley and garlic. Toast the rice for very little, then begin adding the broth, stirring constantly, waiting will absorb the old one.
Towards half-cooked (the box contains 15 minutes, I let it go for 25 and there was absolutely no penalty, but ... The Wild held up too well) add the mushrooms, drained as much as possible from the oil. I continue to stir in the broth until cooked. A two to three minutes from the end, add the diced gorgonzola and stir until the appearance of the risotto will be to "eat me now."

version of my aunt whip apart from other mushrooms and add the creamy sauce, stirring constantly, heat to sweet, a little before removing everything from the fire.

Batch File From Python

Bucatini and shrimp in quantity!


Hungry for good, the taste of the sea, pasta "serious." Well, both.

- 400 grams of whole shrimp, to clean
- bucatini 200 grams of "good";
- ripe tomatoes, amount to taste;
- olive oil;
- parsley, fried Mixed;
- fresh washed arugula and dried;
- salt, paprika.


Clean all shrimp, squeezing the contents of the well head in the pan where you will miss the pasta. A gentle heat, add oil, chopped tomatoes into small pieces, the smells, it is salted lightly.
Blend with water from the pasta, add olive oil and paprika in abundance at the end of cooking.
My bucatini cooked in 8 minutes then I made them boil for 6, leaving the last two minutes to finish cooking in a pan with the shrimp and jumping their sughino. It

Serve with spaghetti tongs, is crowned with arugula and eat heartily.

Luckily I have not cooked more, or we would have indigestion.

Negetive Counseling Examples

Mile milk and curry, salmon with zucchini and philadelphia

post without pictures, for lack of camera, which is currently in Sardinia with the better half:)

Ingredients:

- half a mug per person, husked millet;

- 1 slab of salmon in philadelphia person;

- skimmed milk, twice the total volume of miles;

- zucchini to taste (Frozen or fresh) peeled and cut into cubes or wheels

- salt

- curry

- butter (optional)

When the better half is not there, the mice will play. In this case, I can let loose with all those foods that do not particularly like him, testing recipes certainly not enthusiasm. Millet is one of these foods "unfortunate." I, however, I love it. E'versatile, does not contain gluten, has a pleasant alkalizing effect that helps me a lot when the stress gastritis, is felt. No overhead but has a great power "filling".

You should wash the mile in cold water, drain well, bring to a boil the milk and dip in the pot, adding the zucchini. At this point the fire goes down, the cooking must continue in the sweetest way possible for at least 25 minutes, stirring frequently.

You add the curry powder, salt, and while you remove the pan from the fire, philadelphia salmon.

can be integrated into the recipe with butter, towards the end of cooking, I prefer to avoid.

experiment with other variations as soon as possible; millet lends itself to many, many experiments!

Bodyboarding Underwater Housing

Focaccia

A variant of that cake one could say "light" but I guarantee you, good and soft as a few. Most of the encounter between a cake and a brioche.

Delicious with cold meats and cheeses, excellent by itself as spezzafame.

Ingredients:

- 300 grams of flour 00

- potato to the dough does not stick to hands

- 1 and a half glasses of skim milk

- 1 packet of dried yeast

-

two teaspoons of sugar - about 50 grams of melted butter

- 3 teaspoons of salt

- emulsion of oil, water, salt and rosemary to coat the surface of the cake

It leaves Dissolve yeast in milk with two teaspoons of sugar, stirring in the meantime you melt the butter (be careful, do not burn or "smoking").

Add milk to flour, melted butter with salt. Knead the dough for a long time. It will be soft and elastic, with little starch on your hands, do not attack at all.

I let it rise in two stages: 3-4 hours in a clean cloth, in a large bowl of the glass, then another 45 min. - 1 hour directly on the baking tray lined with baking paper.

I thoroughly brushed with an emulsion of water, oil and salt and bake for 20 minutes 200 ° (about, maybe, who knows. When I saw the golden, I checked the bottom and decided to cooked. is now the only way.)