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soufflé and apple salad with gorgonzola and radicchio and apple wasabi. Turnovers

La ricetta originale dell'insalata prevedeva l'uso del rafano ... si una parola !! Dove l otrovo io il Rafano ?? Figuriamoci se sanno cosa sia questa cosa straniera ! Ok niente paura con cosa sostituisco ? semplice con del wasabi che si trova senza troppe difficoltà al centro commerciale nella zona dedicata ethnic food, lucky then that was also on offer ... sure the taste is what it is, strong and pungent, but in very small doses can also be used, my curiosity was in knowing how he was next to a salad of apples in browned butter and radicchio, topped with a reduction of wine vinegar and scallion ... strangely I do not like it one bit, not even the girl he liked, while the little appreciated the sauce in question, some of which tastes quite strong, loves the fennel urchins (local vegetable) and mustard in the house that no one appreciates (there is a bottle in the fridge just for him). The souffle was delicious and everyone ate them willingly, my son did not know that there was inside the blue cheese and ate it without farer stories, just finished eating, but I told him I had just eaten the cheese that says not to like, made a face! Proof that "eye has not seen the heart that hurts." C redo to be able to make shots to high souffle, I did some fast but you know it deflate in less than no time, after all that interests us is the flavor of the mica surface, certainly not part of those things to be presented at a luncheon or a dinner party, simply for the fact that deflated because I certainly do not doubt his goodness. The recipes that I have the usual magazine that I use all the time ... I especially liked the combination apple / gorgonzola.

For the apple and gorgonzola souffle : 100 g Gorgonzola, 300 g apples, 2 eggs, 10g of grated parmesan, parsley, 40 g butter, 200 g of milk, 25 grams of flour, salt and pepper.

For the salad of radicchio and apples : 1 large golden delicious apples, 200 g radicchio (or even more), two shallots, a glass of red wine, apple vinegar, 20 g of butter, two onions, horseradish, salt and pepper.

Procedure:

For the soufflé : Prepare the apples, peel and cut into cubes, place in a saucepan with the shallots, 15 g of butter, saute and add apples, toss in a pan for a few minutes. let cool.

In a saucepan heat the milk, add 25 g of butter and flour and dropped through a sieve and mixing so as not to form lumps, cook like a white sauce, off the heat and add the Parmesan, the egg yolks and parsley chopped, let cool covered with plastic wrap to prevent a crust from forming. Beat the egg whites until stiff, stir the egg mixture has cooled, taking care not to remove everything.

Take the souffle molds, greased and put the apples on the bottom, a slice of blue cheese and cover with the creamy sauce of egg, cover up to three quarters of the molds.

For the salad: Wash and cut the radicchio into strips to make the red part of the leaves in a pan and put the white parts. Cut the apple in obtaining at least 16 slices, place in pan with the radicchio, add the butter and two tablespoons of apple cider vinegar, cook for a while. Place the apples on the leaves of radicchio cooked so raw.
In the same pan, add sliced \u200b\u200bshallots, wine and a tablespoon of apple cider vinegar, leave it all to reduce by two thirds, at this point to drain the shallot and blend with two tablespoons of the cooking liquid, a tablespoon of vinegar, 50 g of olive oil, salt and pepper. Combine a bit of wasabi paste or a little grated horseradish. Divide on plates and add a bit of horseradish sauce.

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Catania

This sweet Sicilian breakfast reminds me so much of my childhood, or rather that period of time when I went to school for breakfast and spent the first bar, sometimes I took an onion (in short, it is also usual in the morning here) and sometimes took these delicious turnovers, I've always liked a lot more cream than white chocolate and I loved very much the flavor of panzerotto, its pulp, the consistency of cream and all that that turns around. Still remains among the pieces of my favorite breakfast, together with all kinds of biscuit, after all, if the panzerotto voliano honest is like a big biscuit made from pastry and filled with special cream or ricotta, but the ones here ricotta are less used, while using more in the western part of Sicily. Last night I decided to make this delicacy to delight the palate morning this week, I came but I did 12 pieces of 500 g pasta, and half ago, but a dose of 375 g pasta recalculated accordingly all the ingredients . I will post the recipe for a pound, it will be about 16 / 18 pieces, as it is quite difficult to give you the exact dose egg in case you want to do with less (I am the'uovo the weight of the scrum and put what I need). One of the most unusual part of this breakfast is the use of semolina flour, which may be substituted for half the flour 00, although the result will be that of the traditional panzerotto. In any case, after having tasted it you will be so in love that does not forget it anymore, it is suitable for those who do not like cream cakes and pastries too sweet as it is not too overly sweetened (see the amount of sugar in the cream) .. . I hope that makes them and that you will enjoy high goodness of Sicily.

Ingredients per la pasta : 500 g di farina di semola rimacinata , 1 uovo intero (m), 120 g di latte circa , 170 g di zucchero , 100 g di strutto , 10 g di ammoniaca per dolci , un pizzico di sale .
Per la crema di latte : 500 g di latte , 80 g di farina , 50 g di zucchero , aroma alla vaniglia ( rhum a fine cottura se lo gradite)  - se volete la crema al cioccolato a fine cottura unite del cioccolato fondente .
Potete riempire con crema di ricotta fatta con 500 g di ricotta sgocciolata , zucchero secondo i vostri gusti , cannella e un opò di maraschino .

N.B  si può sostituire l'ammoniaca per dolci con del lievito in polvere,tuttavia la pasta del panzerotto perderebbe quel caratteristico retrogusto che lo rende inconfondibile . Potete sostituire lo strutto con del burro , ma io preferisco l ostrutto perchè rende la pasta molto più bella e simile a quella del bar . La quantità di latte può variare a seconda della grandezza dell'uovo e della capacità di assorbimento della farina (dipende dal periodo di invecchiamento e dal tipo di rimacinatura) .

Procedimento :

•  Porre su una spianatoia la farina , lo zucchero , un pizzico di sale e l'ammoniaca , unire lo strutto e cominciar e d impastare cercando di ottenere il briciolame , a questo punto unite l'uovo , impastate ed unite il latte un pò per volta until dough is smooth and even (remember however that is a pastry), a ball and cover with plastic wrap, let stand in refrigerator for at least 2 hours, more rest the better.
• Prepare the filling: Place milk in a saucepan and heat, in a second pan and put sugar, flour and vanilla, just pour the hot milk a little at a time into the flour, stirring to avoid lumps, move the over the heat and cook until boil, continue cooking for just two minutes from the recovery of a boil, stirring constantly. Turn, add the rum or dark chocolate if you want the chocolate cream, close with plastic wrap and cool down lasica well eto . La crema a raffreddamento avvenuto deve essere molto sostenuta .
• Riprendete la pasta , stendetela a 3/4 mm di spessore , tagliate dei cerchi  metà di essi devono essere più piccoli , su questi poggerete la crema , con i dischi più grandi dovrete chiudere i panzerotti . Le misure dipendono anche da quanto li volete grandi , io l iho voluti di medie dimensioni , ho fatto la base con diametro di 5 cm , e la parte superiore di circa7,5 cm . Se li volete misura standard farete base di 10 cm , e la parte superiore di 13 cm . Quindi ponete la crema sulla base più piccola , spennellate con albume d'uovo , e coprite con il secondo dischetto più grande sigillate bene i bordi e ponete su teglia foderata with parchment paper. Happened to all those turnovers, take small pieces of dough, formed into balls and place one on each panzerotto.
• Bake in oven at 200 degrees for 20 minutes, should not color him too, I have to stay almost white. When they are cool sprinkle with powdered sugar. Ser

used ammonia in the oven does not cook much because it makes a very pungent odor when you open the oven does not inhale any smell because it is annoying, do not eat the hot panzerotti why not savor them properly.

here to miss the cut panzerotti ball from the tasting because I could not resist!

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Zite fresh cream baked with cheese and cabbage

It 's very difficult for me to do the dough in the oven, unfortunately reminiscent of endless scraps that I had to then be disposed of, either because they cook too much and why my kids did not like, Fortunately, I have grown and changed their method and then are forced to eat (otherwise nothing works with them), I reduced the quantity to cook and so I can easily do a teglietta for four people without me nothing remains ... I saw this recipe on cooking magazine, I immediately fell in love for many reasons , First the size of pasta and then the use of Savoy and Taleggio, among other things is also very easy to do. However, it was soon presented a problem: I could not find the lformato of pasta! They're not wanted to change andthe size and where I live there is a shop that sells, not to mention that my husband has never even been asked what they were zite, while another told him that this format does not exist! Nothing to do even at the mall because I saw the shelf where it was usually empty, there was not even a shred of package ... then I said that the problem was easily overcome without necessarily changing shape of pasta ... I made Zite fresh! Obviously with las rivals of durum wheat, and I must say that I have come too fantastic! The dough was perfect and the format is coming very well, I used the die of macaroni, except that instead of cutting small pieces of dough and I let slide the fact of the desired length, some came a little shorter than others but that's okay same imiei children this morning really helped me also because there was a second unexpected, in fact I had to prepare this dish for dinner because my husband worked in the morning, but about eleven o'clock my companion told me that he would return before the usual time for lunch and was going back to work
, so I decided to move the preparation for lunch because I felt bad that if I had done in the evening he would have to eat it cold. so I asked the children if they helped me, so while I kept the dough to keep it from attacking the small size and the baby Put the flour on the tray, then I prepared the sauce, and my children have emptied the washing machine, in fact they did not fight because they were busy with other things and I did everything fine with the result that we also spent some time together.

The end result was excellent, the pasta is liked by all and I practically worshiped'ho, needless to say that the pasta is semplicemente cotta che passata al forno non ha nulla a che vedere con la pasta all'uovo o di semola di grano duro secca .

Ingredienti : 300 g di zite (350 g di semola di grano duro  se la fate fresca), 300 g di verza , 500 g di latte , 200 g di taleggio , 40 g di burro , 30 g di farina , noce moscata , grana grattugiato , olio , sale .

Procedimento : Lessare le foglie di verza intere per circa 6/7 minuti , oppure cuocetele al vapore per circa 15 minuti  , dopo averle cotte ponetele su un canovaccio da cucina e lasciatele asciugare ( il problema non susiste se cuocete al vapore) .
Preparare la besciamella che non deve essere too thick, put in a pot of butter and flour, softened co nil hot milk and cook, stirring so as not to form lumps, add the grated Parmesan, nutmeg and some salt. Taleggio cut into pieces.
zite the Cook al dente, put them in a tray and dress with a little oil so it does not stick, and half the sauce. Grease a pan with 4 portions of butter, put a layer of cabbage leaves, a layer of zite, a bit of sauce and Taleggio cheese in chunks, repeat layers until all ingredients ending with zite, cover with the remaining sauce and a sprinkling of parmesan grattutgiata abound. Pass in the oven at 220 degrees for 15-20 minutes or as long as necessary to do a better browning. let stand ten minutes before serving.

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beer and curry chicken with fennel fried batter cake

rains it rains, it became really annoying this time! Today I could not get bored, even so I do not have much else to do, considering that they removed the water and not return until tomorrow morning so I can not even "dirty" kitchen again to make a grapefruit juice with the centrifuge to drink in the morning, it means that I will domatrtina and I drink it just did, that maybe is even better eprchè not have time to lose any of his property. This evening turning on the PC known the news of the death of Yara, was to be expected, unfortunately, is not surprised that it remained so, just a few days ago my son had commented on the news of the death of this girl and I told him that I think she was dead, unfortunately I was not wrong as wrong unfortunately not the millions of Italians who suspected this.
still get the usual things because even hope that such things do not happen again is rather useless, among other things, we know only a few cases of disappearances, who knows how many are missing every day in our city!

This evening I cooked something that many people who cook they do, it's a recipe unpretentious that many of the variant in particular addressing the spices used, the flouring and more. Having the chicken into pieces I thought to do with the beer, the opportunity has come for the simple reason that I wanted to make fried fennel and battered with a batter that includes the use of beer, I would have advanced the whole bottle Beer and frankly I did not want to drink it, the same was true for my husband and my children obviously can not drink ... to tell the truth is at least a couple of years that I do not touch drink like that, maybe a drink of beer every time I drank a glass of wine (raisins, Marsala or matheus) I drunk for years but do not touch a single drop of coca cola, orange soda and other carbonated drinks, I do not feel the lack for nothing and I would drink it even if I place it in front ...
I will post the recipe of chicken and fennel though I am sure that each of you has relished a version, for example, I've got one version that involves cooking with half beer and half milk (but I have not done this evening), with regard to the fennel is good to cook with steam of hours in advance so that at the time of use are dry

Ingredients for 4:
For the chicken with beer : 8 pieces chicken (your choice ovviammente) curry, paprika, pepper, an onion, a 33 cl bottle of beer, bay leaves, olive oil.

(For the fennel fried : 2 large fennel (about 600 g), 2 eggs, 100 g of flour, 50 g of beer, salt, oil for frying.

Procedure:
For the chicken: ; take the pieces of chicken, remove skin, wash and dry, sprinkle with paprika and spicy curry so that the spices from sticking well to the meat.
Place in a pan with the onion slices, bay leaves and oil, lights and just start re asfrigolare add the chicken, cook it for good on all sides and cover it with beer. , Let cook for about 15 minutes covered, after this time remove the cover and cook another ten minutes, brush, using a sieve, the chicken with flour, turn it over and allow to dry in the cooking so that it creates the sauce. Turn off when there is still the gravy to be thick but not dry.

For the fennel: Cut the fennel with a slicer to a thickness of half an inch, steam for 30 minutes (do not boil because it takes too much water), let cool and dry.
Prepare the batter by combining the eggs in a bowl with the beer, stirring well, add the flour and work with a whisk, add a pinch of salt. Dipped in batter and fry in plenty of fennel seed oil to 180 degrees. Place them on kitchen paper and when it is absorbed and the excess oil just before serving, sprinkle with some salt.

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1861-2011: 150 years of ... Italy and Calabria! (2)

Proseguiamo con le "cronachette", tratte dal libro "Dal Tirreno allo Jonio" , per celebrare i 150 anni dell'Unità d'Italia in un modo un pò originale, come già detto nel primo post: storia sì, ma storia fatta di uomini e tante piccole vicende che hanno caratterizzato il nostro passato e che non vanno mai dimenticate.
Lasciamo quindi il Diciannovesimo secolo, e passiamo al Ventesimo, epoca very deep and radical changes in Italy and in our Calabria since 1901, with a very important witness, namely that of the capture of the notorious brigand Musolino.

1901
With the car phone, dark green, No. 5796, from Rome arrived in Catanzaro Sala, in October, the brigand Musolino. Acqualagna captured in the province of Urbino had been transferred to our city in chains and dressed as a recluse. From the foot of room was translated in city jails with a closed carriage, accompanied by the Royal Police.

From Villa San Giovanni on the first passenger train ferries. It is the luxury Rome-Syracuse composed of eight coaches whose passengers as a precaution during the crossing, must abandon the compartments.

1912
While the railroad reggini protesting the indecency of the dormitory of the crew of Catanzaro Marina, through the local press arrived at the Cape station Armocida, certificates of appreciation for the operation of the station.

In the station hall there was a regrettable fact. The comm. Nana Vercillo, having to reach Soverato, took place in a car on the rear of the train. This started the car but where was the Vercillo remained at the station because it had not been engaged. To Traveller furious protests followed those of his son, lawyer. Gino, decided to propose a form of insurance for rail disruption.

winter timetable the train No. 100 from Reggio, arriving in St. Eufemia Bifurcation to 13:58, was coincidence Catanzaro room after seven hours.

1914
In the month of August were entrusted to the firm of David Monicelli Tropea, the construction of a rail link between the S. Eufemia Fork-Catanzaro Marina and the station of S. Eufemia Marina, line Battipaglia-Reggio Calabria. Importance of the £ 589,000. At the same time, the station Marcellinara they proceeded to shift part of the conduct of the petrol station to ensure security against flooding from the river Amato.

1920
In the twenties there were four locomotive shed in Calabria: Paola, Reggio Calabria, Cosenza and Catanzaro Marina. A Sapri, S. Eufemia bifurcation, Roccella and Croton were placed simple remittances. Noteworthy were the complaints in those years to the point that our coffee first locomotives were defined and subsequently used in the North, instead of being set aside, were sent in Calabria. The same goes for the coaches and for coal. The railway authorities denied, almeno per quanto riguardava il carbone, sottolineando che non era della peggiore qualità bensì inglese o americano. (incredibile come dopo 90 anni la questione delle "caffettiere" del nord riciclate al sud sia praticamente invariata!)

1921

Nel mese di ottobre a seguito dello straripamento del fiume Amato, in località Ricciardi, crollò un ponte ferroviario e vennero asportati centinaia di metri di rilevato. Ciò avvenne mentre sopraggiungeva il diretto Reggio Calabria-Roma. Morirono cinque persone e ci furono numerosi feriti.

1922

Nel mese di marzo alle ore 5:21 il Train No. 290,045 directed to Catanzaro, the first of the tunnel Sansinato, Corace hand, fell from the escarpment. Fortunately there were no casualties. The damages were reported from the relevant material. A similar accident occurred, again because of a landslide in November 1974. On that occasion the locomotive in order to raise (a D341 series 1000) was necessary the intervention of powerful crane EDK 1000 supplied to the field strength of the Department of Naples.

1927

From "Journal of Italy on 28 September," Catanzaro Marina. This delightful town is celebrating the expectation of Marshal Badoglio. The railway station is completely transformed. The Passenger Terminal, freshly painted, and the walkway are lined with tricolor flags and banners. A large amount of plants, trees, flowers and camellias adorning the square from one end by issuing a sweet fragrance. The premises of the Locomotive Depot (then located in front of the PV after running lines) are also decorated with large fasces under the personal supervision of the Head of De. Tit. Mr. Vigilante.

Patari The poet John wrote, "Catanzaro Marina is an important railroad center, which not only stop there to tie the great Ionian Taranto lina regiment, but what is marshalling yard and repair of machines. Four hundred families of railwaymen in this suburb that, little by little, even for the high degree of maritime traffic, goes off to become independent comuneu.

1931

Floods and storms of February caused Calabrian railway premises numerous interruptions. In particular, there is between landslides and Catanzaro Marcellinara room with the interruption of traffic for several days. The alternative service was provided by coaches. I Mr. Catanzaro to reach the Marina, where small houses had aristocratic, they preferred to train wagons pulled by oxen or horses along the main road number 64, whose construction dates back to 1840. resided here in the spring and summer for summer vacation and to cure various diseases. Avoided, however, to wet the hair with water from the sea because they believed that would make them fall.

Continued ...

thanks to his friend Pierre Marquis for the beautiful vintage postcards and images!

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anchovies with bread carasau

I have to laugh at this time, the title was writing instead of writing bread carasau parasau dog! Good thing I realized in time, otherwise even a link to the recipe would come out that way. We close the parentheses of laughter now and come back to us, even me and especially in bad weather .. purpose seems to do every weekend, thank goodness that at most vado a fare un giro con la macchina e non si prevedono particolari uscite . Stamane invece il tempo era bello perciò bne ho approfittato per anda re a comperare delle scarpette alla mia bimba , nel frattempo ho preso un bel paio di scarpe da tenis anche per me , la signora del negozio sa bene a cosa mi serviranno .. in effetti le prime le ho già consumate sul tapis ... e èpoi sono passata da un negozio di abbigliamento e comperato una bella magliettina bianca con collo alto e maniche a pipistrello , ho notato alcuni nuovi arrivi , e diciamo che non è passato innossevato un giacchino stile marinara ,come usa quest'anno Moschino , cosa molto carina da vedere ma che difficilmente indosserei ! Sono went home happy and very good mood.
But now I am dedicated to steaming of fennel and cabbage this evening for tomorrow, in fact I would have to blanch the cabbage and let it dry, but since I had to attack the steam why not do two things at once? at the bottom of the steam engine has two baskets and a compartment for meat and fish so there was space to add fennel and cabbage.
dinner last night instead of fish, this time I chose the delicious blue fish, I found it fresh and perfect for cutting the recipe I had in mind for some time, so do not miss the opportunity I got, I must say that the final result was good, although I much prefer other fish dishes, this pie was tasty but perhaps a little dry for my taste, let's say that I prefer anchovy pie with spinach and beets rather than the carasau bread, in all the preparation at the touch of freshness and flavor come from the crispness of the queers who were by far the part that I preferred. My kids ate willingly, even if the little girl, unlike me did not like the fennel very ... so we made a small exchange, its fags in exchange for some of my fish and bread carasau .. and we were all happy and content, however good pairing with the marinade sauce ,aglio e prezzemolo come consigliava la rivista , senza quella salsina la pietanza sarebbe stata troppo asciutta .

Ingredienti per 4 : 1 kg di alici pulite , 1 finocchio di circa 350 g  , 2 fogli grandi di pane carasau , prezzemolo , aglio, vino bianco ,olio , sale , pepe .

• Procedimento : Pulire le alici e aprirle a libro , preparare una marinatura con olio, prezzemolo ,aglio affettato , pepe ed un pò di sale , mettere le  a strati con la pelle verso il basso , alternare strati di alici e marinata , riporre in frigo per almeno due ore .
• Clean the fennel and slice very thin, preferably with a cutter, put it in a pan with some oil, salt and pepper and begin to fry, after just add two tablespoons of white wine, cook until the fennel becomes almost transparent, put on a tray and leave to cool and dry. Grease a baking sheet 4 servings, place a layer of bread carasau soaked in a mixture of water, oil and salt, place the anchovy fillets with skin side down, take a layer of fennel and repeat until the end of the ingredients, making sure that eun last layer of anchovies with the skin side up. Put the pan in the oven to 140 degrees for about 15 minutes.
• Meanwhile, put the marinade in unpentolino anchovies, when comicnia bubbles together to make the first 50 g of water and 50 g of white wine, let reduce a little, blend it all.
• Prepare the dish by placing the bottom of the sauce with the marinade and a slice of pie.

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Salernitana Pop Orchestra, presented at the Teatro Augusteo Salerno


SALERNITANA
ORCHESTRA POP REVIEW OF MARY
SERRITIELLO


Great night, the 6 February, at the Teatro Augusteo Salerno, thanks to Maestro Guido Cataldo Pop Orchestra and the newly Salernitana, which he directed and intentional. After the Philharmonic Orchestra of the Teatro Giuseppe Verdi, conducted by Daniel Oren and after the jazz orchestra of Deidda and vigor, the orchestra closes the circle Cataldo pop music in the city. Before a packed audience, the 30 elements that make up the orchestra, gave birth to a concert of modern music of great quality. E '"Blue" the famous song by Adriano Celentano, to serve as the opening theme to the official presentation of the orchestra, with Guido Cataldo, master of consummate experience, excited and moved. It comes in a scene with the inseparable saxophone, held tight in his arms, as for comfort, the creator of Polymusic and even before the musician leading the Astral, the complex of the '60s, most loved by Salerno. "This new initiative will enrich the artistic and cultural landscape of our community who are increasingly attentive to the confirmation of expression ferments more diverse," says Mayor Vincenzo De Luca, in the brochure presentation and continue "the City of Salerno decided to focus more and more about culture, both as a civil identity, as both a tool of attraction. " And the attraction is all there, thirty elements, including musicians and singers who have accompanied their national tour star, from the likes of Claudio Villa, Nicola Di Bari, The Audition, Barbara Cola, Rita Pavone, James Siena, Wilma Goich , Ivan Cattaneo, Tony Esposito, to name a few. A wealth of experience, not to disperse, to be transferred in the younger generations, because the continuity remains alive. Years ago to begin the road to success was the Salerno Caravano Jimmi, who in 1959 won the selection singers "New Voices" with Milva, with the well-known master of Rai Cynic Angelini and then one success after another all over the world. To him, in this room, went the affectionate tribute to all Augustus Theatre, standing for the delivery of the "Silver Microphone" a recognition of his brilliant career. The continuity of the singer Salerno, on stage, now the singers have collected a cappella "The Case For Blacks, their children, Mimi and grandchildren of the great Jimmy, who, Maestro Claudio Brick, launched in the San Remo song festival a few years ago. In the ceremonial greetings there have been those of the two orchestras in the Salerno area, in the figures of the Master Giancarlo Cuccia and Master William Guglielmi, also the Maestro Antonio Marzullo, artistic secretary of the Teatro Verdi. The commissioner Ermanno War, then, recalled how the city administration, which supported the project of the new orchestra, he is working to enrich the cultural and artistic history of our city. Salernitana Pop Orchestra has performed to the delight of those present, musical pieces of great value, arranged in a very personal and modern style from "Girls for me," "A love so great," "If you leave me not true, "" Our Story "by Jimmy Fontana, sung impeccably by the great Gaspare Di Lauro, "If you call" Mina, "Gloria" by Umberto Tozzi, "Wonderful" by Modugno and many other songs, which became part of the soundtrack of our lives. Then, the Master Cataldo, wanted to give us an intense emotion suggestive only, the version for tenor and orchestra of the song "Nessun Dorma". The sublime moves in the theater burst el'applauso loud and stays long in the audience, an encore there was everything! Finally, for the musicians and singers, all good and serious professionals, here are their names, in a dutiful list: Antonio Panico, Massimo D'Apice and Rosapia Genovese, to saxophones, trumpets, Mannara Franco and Antonio D'Alessandro, the trombone: Fortunato Santoro, keyboards: Joe Ferrigno, Siro Scene and Casimir Treasury, at the piano, Renato Costarella, the electric guitar Angelo Napoli, Fabio Raiola than acoustic, bass Francis Maiorino; to Percussion: Oreste Vitolo, Enzo Fiorillo on drums, the violins Danilo Gloriante, Thomas Immediately, Carmine Melucci, Lydia Nicoll, Julie Little, Robert Casaburi, Annalisa Morin, the violets: Colabene Pasquale, Carmine Matino, on cello: Antonio Gibbons. The choir was formed by: Gaspare Di Lauri, Angela Clemente, Alfonso Tortora, Giorgio Veneri, Valentina Ruggiero, Samantha Sessa and Diana Cortellessa that for a bad sore throat; was unable to hear his wonderful voice. The evening was presented with his usual skill and sympathy from well-known actor Gary Salerno Star and ended with a medley of songs from the sixties and seventies.

Maria Serritiello
www.lapilli.eu

College Appeal Examples

Linguine with chicken marsala and cannellini

Today recycling ... and we were waiting, white beans cooked in the fridge and some chicken wings roasted in a pan and deglaze with marsala .. fins were only eight and did not want to throw them, but there would be enough even for mangucchiare something I could match them to dinner this evening will be a fish ... do? Idea ready to go!
I said to myself that with the addition of beans and some tomatoes were divine on pasta, but pasta? The Linguine course for many reasons, first because even if they put a pound in the pot now and then brush off with this sauce because I find them great!

Ingredients: 320 g linguine, 8 chicken wings, 250 g cannellini socle, 4 tablespoons of tomato paste, 30 g of butter, half cup of Marsala wine, pepper, salt.

Procedure: Put the butter in a pan, let it melt and add fins chicken, let cook for a good, well-colored when they pour the Marsala wine, let it evaporate without letting it dry completely and creating a sauce at this point, add the drained beans from their liquid, add the tomato paste and salt lightly . Meanwhile
've started to cook the pasta al dente and pour into the pan in which there is the sauce, let simmer, add the grated parmesan and serve. PS I

children to avoid the hassle of little bones in the fins, I cooked the wings, it cool slightly and reducing the whole boned chicken into pieces, then I put in a pan and add the beans.

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Mezze penne with red cabbage and tuna pie

Every time I write some first course of pasta, as I said I find that the pasta sauces, when not part of the tradition, are a figment of our imagination and what's in the fridge, because everything is mixed and cook at the end you can eat (avoiding certain combinations such as Nutella and fried egg that is to say the least horrible). The recipes that I've done these days were born a little bit so I had to eat some things and adding something that I had I have in the pantry "arranged" the pot.
I had the red cabbage in the fridge, I had bought at the mall with the idea of \u200b\u200bmaking a salad to accompany the pork chops tandoori ( already posted earlier), the cabbage, which was big enough, I advanced, part I did drunk, that is boiled and then blended with wine, I added garlic and olives in brine that my husband and I had made in October past. With a bit of cabbage I have seen fit to remedy eil sauce for pasta, so I did, since there really liked the pasta well dressed and happy with the color of the plate, I decided to post the recipe that is impressive in its simplicity.

Ingredients for 4: 320 g penne half, two tablespoons of olive oil, 1 can of tuna in brine, a few cloves of garlic, 300 g cavolo rosso .

Procedimento : Pulire il cavolo e con l'aiuto di una affettatrice (altrimenti con un coltello) tagliatelo a fette sottili . Ponete in una pentola ampia dell'acqua , portate a bollore e versatevi dentro il cavolo , salate leggermente , portate a cottura (circa 30 minuti) . Scolate il cavolo con un mestolo e lasciatelo sgocciolare   tenete l'acqua  poichè vi cuocerete dentro la pasta .
In una padella antiadertente mettete l'aglio affettato , l'olio ed il tonno , accendete al fuoco e fate soffriggere per un pò ,unite il cavolo sgocciolato e fate insaporire .
Nel frattempo avrete messo a cuocere la pasta , quando sarà pronta Drain and place in pan with the sauce, cook for a while, sprinkle with grated cheese and serve.

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ricotta and semolina (or pudding Neapolitan)

The morning would be beautiful if it were not for the cold wind that can penetrate any clothing, including coats, in short, the sun shines and it is also very lively, I just hope that wind does not carry the clouds on this country bringing the bad weather in the afternoon .. but since tomorrow is the market and is approaching the weekend, I'll bet I do not know what that will do so in the rain and cold, like last Friday, which let him skip the market, I certainly hope not, because even with bad weather the fish you can not catch me and tomorrow is just the fish ... !
as I had breakfast every morning, only this morning that I really had a tremendous hunger, will be the period, or a week, then yesterday is that I have a headache that never went out even taking medicines that have the task of calming this kind of pain, unfortunately I already know I'll have to endure for at least another four days :-(
Breakfast this morning consisted of a hot cup of tea classic, no sugar because I take better savor the flavor of the drink, and a very good slice of ricotta and semolina cake with drops of jam, it is very good! It would have been if I had not even put the orange marmalade and if I flavored differently. However, the combination of semolina and ricotta is infallible! I did not do the photo to the slices of cake just because this morning I was in my Latvian in the warmth for a few more minutes so I have not had enough time to make the pictures, the kids had to eat and go to school, when I got home I was too hungry to waste time taking photos :-)) However, internally is very white, very moist and soft but at the same time compact ... I recommend you try it because it's easy to do and to secure successful as it neither requires the use of yeast (and you know that some ovens or a few times unleavened dough) ... I have the original recipe, as always in that famous magazine cuina which is "Italian cooking" ...

Ingredients: 600 g of milk, 120 g of meal, 150 g of sugar, 250 g of cottage cheese, 2 eggs (m), lemon zest, a teaspoon of vanilla extract, a tablespoon marmalade orange or lemon.

Method: Allow to drain the ricotta so that it is quite dry. Place in a saucepan large enough milk, sugar, vanilla and zest liomne rind, bring to boil, at this point, pour in the semolina and cook, stirring commonly whip for 5 minutes.
Once cooked add the ricotta, mix well and add the eggs lightly beaten.
Line a baking pan of 24 cm in diameter with baking paper, pour in the mixture of semolina and ricotta and bake at 170 degrees for about 25 minutes.

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N. AFRICA AND M. EAST

FONTE.ANSA.IT


The revolt against regimes
Everything 'began with the' sacrifice 'of a salesman Tunisia fruit


The young peddler Bouzizi Mohamed, and that 'on fire last December 17 in Sidi Bouzid in protest at living conditions, poverty', the frustration that the regime of former President Ben Ali had forced the Tunisians. And that look too little convincing of the dictator came to his bedside he had done the rest. The 'revolt of jasmine' game was so '. But soon there was talk of potential
domino effect, already 'emulations with the first: in Algeria, Morocco, Mauritania and Egypt, day after day men set fire to protest. Then the protests in Jordan and to the 'boundaries' of the Arab world, Yemen, where demonstrators have called for the resignation of President Ali Abdullah Saleh, in power for thirty years, he finally promised not to reapply.

Confirmation that you will never go 'back had arrived shortly after, April 25. While the Tunisians, without 'president-dictator, still shouting in the streets''DEGAGE''or''out''from the Interim Government all men bound to the old regime, even the streets of Cairo, Alexandria, Suez , were filled with demonstrators. Suddenly, the eyes of the world, Tunisia and 'extended to the whole area: the unthinkable happened when Ben Ali, who had 23 years' reign' with an iron fist, surrounded by hatred family wife Leila Trabelsi , was forced to flee 14 January.

A 'revolution',''the first of the Arab world,''someone said. A wish or a prophecy? The fact is that in less than a month later, under the pressure of the square today and 'dropped another Rais, those considered the most' solid of all. The idea that their small Tunisia, 10 million people in all, has been''copied''from the great Egypt, with its 80 million inhabitants and its geopolitical weight in the heart of the Middle East, proud of the Tunisian people: ''We gave them the courage, initiative, motivation,''said today moved to Tunis in celebration. ''The Fall of Mubarak and 'the success of our revolution.''

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LAE SONGS OF SALERNO

"EGRGIE THINGS TO LIGHT UP THE STRONG Animo
the shire of STRONG ......"
Ugo Foscolo "The Sepulchre"

the video images, are 7, OF WHICH THE FIRST PLACE, THAT SHOULD GIVE SAFETY THE DEAR THINGS DONE .... WILL RETURN.
WE BELIEVE IT .... I WANT TO BELIEVE CROSS YOUR FINGERS AND CONTINUE TO LISTEN TO THE BEAT OF LOVE HEART GRENADE. (MARIA SERRITIELLO)

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SALERNO LOVE YOU ALWAYS ..... AND NOW EVEN MORE '.
OF MARY SERRITIELLO

THE FAN Salerno E 'A Mad, It is a dreamer who MOVES ON PRESIDENTS, OCCURRED IN MANY, THE QUALITY' OF LOVE THAT HE SAID TO TEST TEAM. BELIEVES NO RESERVES ..... naively believed. YET it did not take long to discover, in Italy JOSEPH AMERICAN FALLS, an adventurer .... A CON, A CONTRACTOR OF MY BOOTS, ONE THAT BUILDING, BUT HAS NEVER REALLY DONE, WHOLE CONDOMINIUMS UNDER WATER IN THE MIDDLE ocean, with PANORAMA OF SHARKS CAN 'TRUST? NO USE OF ANY QUALITY 'INTELLECTUAL' IN GOD HA FORNITO, SI POTEVA CAPIRE CHE IL TRISTE SOGGETTO ERA UN PAZZO MACCHIETTARO, BUONO A VENDERE E A COMPRARE SOLAMENTE FUMO. LA QUAOTAZIONE IN BORSA(?)GLI SPOT PUBBLICITARI DELLA SUA ATTIVITA', LA POMPOSA CALA CORPORATION, GLI ALBERGHI SULLA COSTA ATLANTICA, TUTTO UN "PACCO" AI DANNI DELLA SALERNITANA E A DIRE CHE PER QUEST'ARTE, "IL PACCO", QUANTO MENO SI POTEVA ESSERE PIU' DIFFIDENTI.... MA IL TIFOSO SALERNITANO CREDE, CREDE PERCHE' AMA E L'AMORE QUANDO E' PURO E PER LA SALERNITANA LO E', ANZI E' UNO DEI PIU' BELLI, PROVOCA FACILMENTE ERRORI.

LA DELUSIONE NON DEVE ABBATTERE, MANTENERE UNA SQUADRA COSTA E NOI A SALERNO NON ABBIAMO NESSUN IMPRENDITORE CHE ABBIA MOLTI SOLDI, PERCIO' TANTI AVVENTURIERI A STUPRARE LA MIA/ LA NOSTRA SALERNITANA, DI CUI FRANCAMNETE SIAMO STANCHI. VORREI RICORDARE A LOMBARDI, IN PRIMIS, MA A TUTTI QUELLI CHE VENGONO, IMPUNEMENTE, A SALERNO, PER FARE BUSINESS SPORTIVO, CHE PER L'AMORE DI QUESTA SQUADRA, IL 24 MAGGIO 1999, SUL TRENO CHE PORTAVA A CASA I TIFOSI DELLA TRASFERTA PIACENTINA, SONO MORTI 4 FIGLI DELLA CITTA'DI SALERNO, FIGLI DI TUTTI NOI: CIRO, GIUSEPPE, VINCENZO, SIMONE. E PRIMA ANCORA, NEL LONTANO 1963, NELLA PARTITA CON IL POTENZA, PER LA PROMOZIONE IN SERIE B, ALLO STADIO "VESTUTI" PERDEVA LA VITA IL TIFOSO GIUSEPPE PLAITANO.
L'AMORE TOLTALE HA AVUTO E VOLUTO ANCHE LE SUE VITTIME, CHE NON HANNO GIUSTIFICA NEL DOLORE DEI FAMILIARI, SE SI PENSA CHE, IL SACRIFICIO DELLA LORO VITA E' IMPUTABILE A ball, chased into a field. POSSIBLE THAT THERE IS NO WAY THAT LOVE 'rooted in city', not respond at the same sincere love, TOTAL EQUITY AND GOOD TO GO NEXT? I WOULD LIKE TO LAUNCH

a provocation: CIRCUMSTANCES OF EACH E'PATRIMONIO that Salerno Salerno, WHY 'NOT BECOME, EACH WITH AMOUNTS WHICH PROVIDES A COLLECTION OR EVEN WITH PEOPLE, THE SHAREHOLDERS OF OUR TEAM?

A DREAM? MEANWHILE DOWN IN THAT SERIOUS "D", THE UGLY REALITY 'IS THAT YOU IN THE FACE, AT LEAST LET THE DREAM DREAM DOES NOT COST ANYTHING ..... thank goodness.
MARIA SERRITIELLO

THE NEWS SOURCE
12MESI.IT

Back Lombardi, Cala has not paid. comedian è servita: il miliardario italoamericano era un bluff
Lombardi torna alla guida del club, ma di fatto non cambia nulla: soldi non ce ne sono

11 giorni fa Lombardi lasciava la società nelle mani del fantomatico imprenditore italoamericano Giuseppe Cala, dicendo che con lui il futuro del club era assicurato. Oggi, 22 febbraio, la Salernitana torna nelle mani del costruttore di Vallo perchè il "miliardario" americano non ha pagato quanto dovuto. Una comica, se non una pagliacciata, anche se il risultato non cambia, Lombardi non aveva soldi prima e non li ha nemmeno ora. La parentesi Cala è servita giusto a far ridere un po' l'Italia per le improbabili uscite del folkloristico costruttore di alberghi sottomarini. Ci chiediamo se questi alberghi li ha costruiti davvero o solo nella sua mente e se la Cala Corporation esiste sul serio. Sta di fatto che la Salernitana, con questo atto finale, è destinata a sparire, sommersa dai debiti sui quali, unica verità detta da Cala, non ci si capisce niente.


Il destino della Salernitana è appeso a un esile filo, ma ancora ci chiediamo Lombardi come abbia potuto fidarsi di quel personaggio. Ha detto di conoscerlo da tempo e che le trattative duravano da sette mesi, ma allora coma ha fatto a non accorgersi di chi aveva di fronte? Se così porta avanti i suoi affari sarà dura per la famiglia Lombardi andare avanti e capiamo anche perchè molti costruttori salernitani hanno abbandonato l'ANCE. Tutto questo wishing to think that the owner grenade was reckless, but some pèensa that behind this caricature there is another car ... in the coming days, perhaps, if we know more

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SQUARED BOOK OF MARY
SERRITIELLO


The 61 ° Sanremo festival has ended, pleasing, incredibly, everyone. Roberto Vecchioni, with the other "Robert" unified Italy, a sign that it is not impossible, to 150 years after birth, as it seems to appear from some dispute about whether or not solenizzazione event. "Call me love again" is not only a song is a flag hoisted, to keep our heads top of belonging and pride in our heads to understand the path already done and what young people will do. Flack is known is a Professor of Italian and master thought the text, his words are aimed primarily at young people, those guys that has fascinated for years with its lezioni.Chi this profession, remains in the blood and always thinks , until the field to give content to direct for the best, to encourage young people to victory. Roberto has done with his beautiful singing poetry, intoxicating three generations, which for the first time I agree in the choice of song queen. A great
Roberto, therefore, that if you wish you success, you know that it has one, forty-five years, senza che abbia mai sbagliato una melodia ed ora colonna sonora, con oggi, di vecchi e giovani. Ecco "stiamo uniti" a furia di ripeterlo Morandi ha sortito l'effetto.

Gianni Morandi

Morandi, alla fine ha fatto con modestia ed onestà il suo lavoro e l'ha fatto in modo, a conclusione, accettabile. E' La sua aria di eterno ragazzo che ci tranquillizza e ci induce alla speranza,"uno su mille ce l'ha fa", cantava tempo addietro ed ognuno di noi vedendolo si sente quell'uno su mille che ci riesce. Sfida e successo insieme, un mixer di positività e di ingenuità, il cantante che in gran silenzio e quasi egli stesso di nicchia, ha condotto il festival più visto degli ultimi cinque anni.

Canalis

Now you know what he does best Elisabetta Canalis, speak English, much to replace, for the guest of Robert De Niro, simultaneous translator at the Journal. Good for her, if anything, can interact without any possibility of misunderstanding, in lingua2, with her boyfriend George Clooney.

Belen

wants to do everything: dancing, singing, sullen, if the stage of the Ariston, a beauty the likes of Monica Bellucci, beautiful, blur by anyone, men and women who are, so much so that star Hollywood, Robert De Niro, aged and badly dressed worse than before thanks to the Bellucci, looked like the old professor, ugly and insignificant, Angel Blue, a film of the past. Belen has too much desire to show off, easily outperforming and Canalis, who was his alter ego and even the good man of Morandi. A sly ...

Luke and Paul.

Reservoir Dogs, funny, witty, subtle sign that the content and satire, when it is stylish, fun, does not create animosity in those who suffer it. They will be cleared through customs, a word very much in vogue on TV, "rubbish". If "said" television, you can repeat without losing elegance in salotti.O not? In

bu painted blue

It was not until the former street urchin, Massimo Ranieri, Naples, to listen to Sanremo "FLY" by Domenico Modugno. A hymn in the world, as well as representing the Italian song, shamefully neglected in the third week, between the songs that made history. Domenico Modugno, was alive, she would not regret that much, those who fly into the blue, painted blue, do not look down, in this case, the stage of the Ariston, but sings with open arms to the cross "VOLAREEEEEEEEEE" Music the echo of the Italians who will sing forever in his honor "OOO"
Maria Serritiello

After A Hollywood Wax

Villa Lazzaroni : muro esterno ripitturato and stained with new

End of proof is certainly not the fault of the Municipality or the Municipality, but it seems strange that there are cameras that can catch the vandals who have daubed the walls of Villa even after 10 days from work .

near the entrance near the center for the elderly

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approved the milleproroghe, but if not now when?

poor poor car and we

Apparently this cabin Via Cave near the Appian Way is very popular (excuse the pun) by abusive posters.

After milleproroghe Tredicine is now the turn of the organizers of the "ethics" on Sunday.

It 's true that there was milleproroghe but perhaps as an artifact than a private company, in this case the telephone company, perhaps it could still refer to who carries out illegal billboards.

The slogan used by these people is just unfair that I ask myself, and not just me , emi appeal to both sides:

"if not now when" the will stop soiling the city ?

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waste collection that will not do (2) Luggage

Furio Camillo street corner Tuscolana

Via Enea street corner Tuscolana

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ex-STEFER what happens? Fontana

fenced tract on Via Appia

past Saturday at Furio Camillo, we've seen this fence goes from the Via Cesare Baronius and arrives the first entry of the former STEFER Appia.

bad habit now of course as no information on why, how, when etc.. etc..

Perhaps falling pieces of cornice? but if it were also fenced stretch of Via Cesare Baronius.

A very bad thing among many is that the crosswalk was not adapted for the visually impaired (blind), now the tour continues on the Orange network, somebody has thought of? or only those paths are the result of powerful, hypocrisy and public works which are good for everyone? The full text

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"It 's been an incredible feeling. The strongest since I do television. I say we've done bits twenty million viewers: Not since the World 's 82 that did not happen .... " In an interview with the 'Corriere della Sera' (not an interview, we would point out), Roberto Benigni's monologue is back on the Sanremo Festival with which he commemorated the anniversary of the unification of Italy through the exegesis of 'Inno di Mameli.
knows that this time even Benigni Il Giornale has written well about her? "Look, it's incredible, possibly even dangerous, in fact all day I ask myself: where I go wrong?". The day after the triumph, Roberto Benigni is still euphoric. "No interviews, please, if not the others get angry, and then sono appena sceso dall’aereo, sono stanco e felice, non so cosa mi verrebbe fuori…» . Nessuna intervista quindi, però Benigni non rinuncia a dire la sua gioia. Il monologo di Sanremo ha cambiato la percezione degli italiani della festa per i 150 anni, da ricorrenza triste di un Paese diviso tra secessionisti al Nord e neoborbonici al Sud a momento in cui molti si rendono conto di essere più legati all’Italia di quanto non amino riconoscere. «Succedono cose pazzesche — sorride Benigni —. Mi dicono che a Radio Padania telefonano leghisti della prima ora un po’ arrabbiati con il partito: “Ma come, nell’inno di Mameli c’è la battaglia di Legnano? Perché non ce l’avete mai said? ". Personally, though, it did not surprise me. It should not surprise us. Alberto da Giussano is an Italian hero, not Po. It belongs to us all, as the saga of the Northern League and the Society of death. "