Monday, February 28, 2011

Jeep Liberty 2003 Front Plate Holder

Postponing: Bologna-Juventus (Juve without Morselli)



"You see that is the fate of the big deal with the mediocre."
Apparently he thought that Alessandro Del Piero, before communicating the decision to sign blank last year of his contract with Juventus. Fed up with some too fast and loose with the company, Corso Galileo Ferraris, he seems to have thought
"Let's do this, I step in the next week to sign, the figure you put it."

surprised by the news, Beppe Marotta, smart architect of Juventus poorer in the last fifty years, he breathed a sigh of relief, but remains on the crop, blocked by bad shape now that he had done in front of many Juventus and history, which certainly had no doubts in indicating what the poor between him and the captain. The only consolation from an experienced man of the market: a € milioncino saved with Del Piero, could steal the thirty- spent Bonucci, and Pepe Martinez.

"You see that is the fate of the big deal with the mediocre."
apparently thought this Guido Morselli , when he received waste from publishers asleep, unable to perceive the value of his novels.
"Thumbs up, and already I'm tired as hell, it turns out that'll kill myself."

"In the mid-seventies, Italy finished on the verge of a revolution (the first, since there is Italy). The government had decided to reduce the state amateur, or "deprofessionalizzazione, the players of football teams, as well as a cutting 60% of their emoluments. From Ferrara Square in Syracuse revolted. In Rome, the insurgents occupied the Capitol and was proclaimed the Autonomous Republic of Lazio, which is headed decemvir citizens poses a "fan" that is passionate viewers to play, or heads of associations. (...) The authority granted and came to terms, in Rome and throughout the peninsula, the rebels amnesty and reintegration for players in their full rights. It remains the measures and thus the order was restored. "

This was Guido Morselli, with which a Rome without the Pope (namely from a Filio Piazza Navona, the restaurant of the clergy of way) I have seen Juventus-Bologna.


Held on climate, the sun shone on our shirts, we decided to eat outside (the square is closed to vehicles guaranteed peace of mind). But we had underestimated the deep need of the Italian soundtrack, their ingenuity inexhaustible. The City had in fact installed in the square several fans in order (apparent) to revive the air. Hearing usually silent in the world, not here, where the mayor had suggested to his relative ventilation officer of the Office of shares with powerful engines, probably by motorcycle, capable of providing dose decibel level necessary to put the place in the overall average noise level.

So we spoke with difficulty, and watched the game. I, however, I tried to tell me what Guido had embarrassed to read his novels. As his talent had made me feel inadequate and, more prosaically, as the jealous father the annuity that enabled him to devote himself without having to work on reading, studying and writing. I'm not sure I've heard. By the author of

Dissipatio HG, we smile even before the start, watching the poor of Blacks on the bench trying to repeat with your right hand pocket of his coat with the convulsive movements continue and, before realizing that his coat no, he had pockets. After a poor first half
Marco Di Vaio, the most talented player on the field, drew up two big goals with the remains of the great team that once called Juventus. At the end
Morselli offered me lunch, happy for the victory of his team's birth. I'm less enthusiastic I thought of the greatness and mediocrity, and fans who now took the flight to heaven, little by little quieter.

Sunday, February 27, 2011

Taking Booze On Carribean Princes





Trio Pizza - Pizza Taverna Joseph
Spicy Salami / Tuna and Onion Pizza / Pizza Stracchino and Rocket.
Total 1100 g / 38.80 Oz.

Trio Pizza is sold in the supermarket chain Lidl, the same product can be found in supermarkets Eurospin branded "-22".

Ingredients:

spicy salami:

wheat flour type "0", water, tomato 13.2%, 11.6% spicy sausage ( pork, pork fat, salt, dextrose, spices, extract of spices, smoke, antioxidants: ascorbic acid - sodium ascorbate, preservative: sodium nitrite), 5.8% mozzarella, edam 5.8%, sunflower oil, yeast, salt, dextrose, sugar, oregano.

Stracchino and Rocket:

wheat flour type "0", water, soft cheese 15.5%, tomato 12.9%, 5.6% edam, rocket 4.2%, oil sunflower oil, yeast, salt, dextrose, sugar, oregano.

No preservatives added.

Tuna and Onion:

wheat flour type "0", water, tuna, 12.5%, tomato 11.4% mozzarella 5,0%, edam 5,0%, olio di girasole, cipolla 3,8%, oli e grassi vegetali, capperi, lievito di birra, sale, destrosio, zucchero, prezzemolo, aglio,origano, basilico, emulsionanti: mono e digliceridi degli acidi grassi.

Senza conservanti aggiunti.


    Informazioni nutrizionali:










Clicca sull'immagine per ingrandire.
Per connessioni lente, la visualizzazione dell'immagine potrebbe richiedere qualche minuto.


Cooking methods:

Pizza thawed - a preheated oven:

Remove the pizza from the foil and let it defrost for at least 10 minutes.
Meanwhile turn the oven and adjust the temperature to 220 ° C, put the pizza in the oven halfway and cook for 7-8 minutes if the oven is ventilated, or in the oven for 9-10 minutes and not until when the cheese has melted.

Frozen pizza - oven is not preheated.

Preheat oven to adjust the temperature to 220 ° C, put the pizza in the oven still frozen in mid- high and cook for 11-12 minutes or until the cheese has melted.

Councils (in case of unexpected guests)

E 'can thaw the pizza in the microwave using the appropriate feature now present in all units, once it has finished I recommend you thaw cook in the oven / electric grill to make better with the crispy crust.


Preservation Home:





confezinate and Produced by:

Mantua frozen Spa
Via Marconi, 24 46032
Castelbelforte (MN)
Tel:
0376.25901 Fax: 0376.258083

http://www.mantuasurgelati.it/




plastica PE-LD ; carta PAP 21 http://www.ato6rifiuti.toscana.it/rifiutabolario/simboli/logo_imballaggio.jpg

Thursday, February 24, 2011

Fake Dental Hygiene Diploma

spinach dumplings -




spinach dumplings - SpinatKn Odel
Strauss
300 grams (4 pieces of 75 grams) / 10:58 Oz ( 4 x 2.64 Oz)

Ingredients:

Spinach (min.31%), bread (wheat flour, water, lard, baking powder, salt, milk powder, malt), eggs, cheese (Emmental), water, whole milk, butter, flour and soft wheat 0 ", onion, parsley, garlic, salt, natural flavors.

May contain traces of celery.


Nutrition information:















Cooking methods:

  • Place the dumplings in boiling water and salt.
  • Cooking time: 10 minutes on medium heat.
  • Remove them from the water and serve with melted butter and grated Parmigiano Reggiano golden.

Products:

Josef Strauss
Srl Via Riva 39050 Riva
below 62 below (BZ)
Tel +39 0471 633337 Fax +39 0471 637042


http://www.straussjosef.it/











Wenter Gregor, known chef of the show "Evidence of the chef" and the Design Hotel-Restaurant Bad Schörgau, Strauss is a consultant firm to create new products.

His advice for the preparation, along with tasty recipes, the fruit of his passion for good food, are presented in the section below.

Serves 2:

30 g butter 30 g flour, 0.2 l of milk, 80 g of alpine cheese (aged), 1 egg, lemon rind and almonds


Melt the butter and brown flour, aggiungere il latte e mescolare fino a ottenere una besciamella densa. Continuando a mescolare, aggiungere prima il formaggio e, dopo aver lasciato completamente raffreddare la fonduta, l'uovo e il limone grattugiato.
Cuocere i canederli e, dopo aver scaldato la fonduta, senza portarla a ebollizione, versarla sopra, cospargere poi con le mandorle a scaglie tostate e servire.

...o servire come contorno per il pecorino e i porri rosolati...
 
 
 

Monday, February 21, 2011

Slight Yellowish/stretchy Discharge Before Period

Postponing: Inter-Cagliari (The flight of Mr. Maicon)

When Paul told me to have an extra ticket to go and see the whole, I thought it was not an coincidenza il fatto che io, da qualche giorno, stessi leggendo La fuga del signor Monde , romanzo del 1945 di Georges Simenon. E casualità non era nemmeno la visione di un’intervista del 1963 allo scrittore belga che, sempre negli stessi precedenti giorni, mi era capitato d’intercettare sulla Rai. Se a questi due indizi aggiungiamo i dubbi che Paolo già più volte mi aveva espresso in merito all’altalenante rendimento stagionale di Maicon Douglas Sisenando, terzino della sua squadra del cuore, sono arrivato alla prova che dovevo superare: l’unico modo di sdebitarmi con l’amico che, per la prima volta in vita, mi consentiva di guardare una partita al Meazza dalla postazione privilegiata del primo anello arancio, sarebbe stato quello di trovare una spiegazione convincente alla flessione temporale nel numero 13 interista.

Il romanzo di Simenon è la storia della scomparsa di Norbert Monde, in una fredda mattina d’inverno, mentre il suo autista lo portava come ogni giorno da trent’anni, alla ditta di import-export fondata da suo nonno. La partenza dalla stazione parigina di Gare de Lyon in direzione Marsiglia, spinto dalla voglia di vedere il mare, una fuga naturale perché sognata da tempo, e scattata chissà perché proprio quel giorno. Forse perché era quello del suo compleanno. Forse perché quel mattino, fissandosi allo specchio, si era visto per la prima volta con i propri occhi, indifferent and not with others.

The tram number 16 and with Paul Simenon, the inventor of Fuite de Monsieur Monde told us her story of prolific and versatile writer, his method of work (which always provided a first draft in pencil with tiny handwriting, then sorted into notebooks by typing). His trick to choose the names of the characters from the phone book until he had not heard any live summoned, with vanity or the illusion of being a character concern. And his first meeting with André Gide, who, after having done so in a room to accommodate the publisher Gallimard, had locked the door, sit down. Fearful, Georges Simenon had been questioning the author of The Underground Vatican starting with the question:
"Simenon, at what age she has become his character?" By Georges
first unable to understand the meaning of the question and if that was directed to him or the Commissioner Maigret. Then forced to respond that he, in fact, had never heard of the character himself, but only Georges Simenon.

crossed the turnstiles, I and Paul without difficulty, Simenon scrutinized with suspicion by some steward because of his pipe, can be misinterpreted as a weapon of launch, after the opening whistle we were able to watch the players on the ground playing a few yards away, hearing the noise of conflict, noting some of the fascinating air suspension for coming off headers. The vertical stage, beautiful in its heavy beauty, seemed to imprison the twenty-two in the field, posing as a result of not playing fair, decided by one goal Frog offside.

Along the strip, the listless Maicon more than run fast walking, as leaving the door open just a crack of its powerful and bright talent. When an action that ended badly as he was concerned, it did make the gesture of the fist against the other open hand as if to say: "What a shame." Or, more plausibly: "Fuck."
Then he fell in defense, low speed, asking an unsuspecting captain Zanetti:
"Javier, why that day?"
"What?"
"Yes Captain, you know? The escape of Mr. Monde, because on that day? "

Wednesday, February 16, 2011

Bariatric Surgery Insurance

Pizzoccheri Strauss of the Valtellina - "Viva la mamma" by Beretta.


Pizzoccheri della Valtellina - Linea "Viva la mamma" - F.lli Beretta
400 gr. / 14.10 Oz.
tray ready to be eaten after cooking.

Ingredients:

cheese sauce 40%

rehydrated skimmed milk, cream, cheese 20% (Valtellina, Emmental, Parmigiano Reggiano DOP) flour wheat, butter, vegetable oil, non hydrogenated vegetable fat, milk protein, lactose, salt, modified tapioca starch, natural flavorings, spices, acidity regulator: citric acid, garlic.

Pasta 34%

Wholemeal Buckwheat 25%, and durum wheat semolina, water, extra virgin olive oil.

cabbage, potato, Parmigiano Reggiano DOP


Nutrition information:









How to prepare:

amicroonde In the oven:

  • Fora protective film with a fork, put up the tank without removing the foil in the microwave and heated for 2.5 minute power 750-900 watt.
  • Remove the bowl from the microwave (it may burn), remove the protective film with the help of a knife.
  • Serve on a plate and if you want to add the Parmigiano Reggiano or Grana Padano cheese.
in the oven:

  • Completely remove protective film, Commit vaschetta nel forno preriscaldato e scalda per 15 minuti a 180 c°.

  • Servi su un piatto e se desideri aggiungi del Grana Padano o del Parmigiano Reggiano grattuggiato.

  • Ti raccomandiamo di posizionare la vaschetta sul ripiano centrale del forno e di non superare la temperatura consigliata di 180 c°.


Abbinamento dei vini:

Valtellina superiore Sassella D.o.c. oppure Terre di Franciacorta Rosso D.o.c.

Prodotto e confezionato da:

Piatti Fresh
Italy Spa Via Fratelli Bandiera, 12 20056
Trezzo Sull'Adda (MI)
Tel:
02/909851 Fax: 02/90985510

http://www.vivalamamma.com/

Toll Free: 800-500662


plastica PS 06 plastica PE-HD 02 carta PAP 21



pizzoccheri I have a super delicious calorie but that must not fail during the winter.
It 's a p Iact typical of Valtellina, one of the most famous valleys of Lombardy

pizzoccheri are made with buckwheat noodles cooked along with potatoes and cabbage, seasoned with a lot, I dare say, industrial Casera cheese.
It 's a dish easy to perform, as is now easily trade in the buckwheat noodles ready for cooking, but homemade is a different flavor.

Here's the original recipe of Pizzocchero Teglio ® Preparation:

coded and recorded by the Academy of Pizzocchero of Teglio.

Ingredients (serves 4)

400 g of buckwheat flour - 100 g flour - 200 g butter - 250 g of cheese Valtellina Casera DOP (protected designation of origin) - 150 g grated parmesan cheese - 200 g of cabbage - 250 g of potatoes - a clove of garlic, pepper.

  1. Mix the two flours, mix with water and work for about 5 minutes.
  2. With a rolling pin roll the dough to a thickness of 2-3 mm from which we derive the age of 7-8 centimeters. Overlap the strips and cut across the width, yielding about 5 mm wide noodles.

  3. Cuocere le verdure in acqua salata, le verze a piccoli pezzi e le patate a tocchetti, unire i pizzoccheri dopo 5 minuti (le patate sono sempre presenti, mentre le verze possono essere sostituite, a secondo delle stagioni, con coste o fagiolini).

  4. Dopo una decina di minuti raccogliere i pizzocheri con la schiumarola e versarne una parte in una teglia ben calda, cospargere con formaggio di grana grattugiato e Valtellina Casera d.o.p. a scaglie, proseguire alternando pizzoccheri e formaggio.

  5. Friggere il burro con l’aglio lasciandolo colorire per bene, prima di versarlo sui pizzoccheri.

  6. Senza mescolare servire i pizzoccheri bollenti con una spruzzata di pepe.

Puoi acquistare Pizzoccheri Valtellina on: Store Valtellina .

Academy of Pizzocchero Teglio
Piazza Santa Eufemia, 6-23036 Teglio (SO)
Tel + 39 0342 7820 00 - Fax + 39 12 0342 7836

http://www.accademiadelpizzocchero.it/

Pakistani Wedding Attire

Spray pan with no sugar.


Spray pan with no sugar.
Whipped Cream - 250 grams / 8.81 Oz.

Ingredients:

cream, emulsifier: E471 (Mono and diglycerides fatty acids), stabilizer: carrageenan, natural vanilla flavor, propellant: nitrous oxide.













Nutrition information:
, (average values \u200b\u200bper 100 gr.'s product).

  • Energy:
  •  271.4 Kcal / 1120 Kjoule.
  • Proteine:            2.80 gr.
  • Carboidrati:       4.30 gr.
  • Grassi:             27.0   gr.

Modalità d'uso:

Agitare vigorously before use. The product is poured into the bottle upright and gently pressing on the regulator.
After use, lift the nozzle and wash it with hot running water.

Preservation:

Store in refrigerator.
It 's a pressurized container.
protect from sunlight and do not expose to temperatures exceeding 50 ° C.
Do not pierce or 'burn even after use.

Durability: 6 months (150 - 250 g)

Produced by:

CODAP - Cola Dairy Products SpA
Contrada Casale Industrial Area
81025 Marcianise (EC)

Tel +39 0823 822111 Fax +39 0823 821046
E-mail: customer@codap.it

Germany:

CO.DA.P Deutschland GmbH
Töpfenhofweg 24-34134 Kassel
Tel: +49561
9 22 34 01 Fax: +49561 34 02 9 22
E-mail: eric.ruhs @ gmx.de

Spain

Cola Dairy Products
España C / Narciso Monturiol 2-4-6
4 º planta, 08960 Sant Just Despacho 2
Desvern, Barcelona Tel +34 93 4397755

E-mail: @ codap.espana codap.net

Brasile

CO.DA.P. Brazil LTDA
Avenue No. 1000 Olympic Sailing
White Gold Industrial District, District Aparecidinha
Sorocaba - SP Brazil
E-mail: codap@codap.com.br

Cina

CO.DA. P. Asia LTD
Estrada Nova de Hac Sa, Hellen Garden,
Carnation Court, Lot 4, 4 A flat,
Coloane - Macau (CHINA)
Phone / Fax: +853.28881861
email: codapasia@gmail.com
Ecco uno spot

della panna spray, qui in versione Tradizionale, con delle simpatiche talpe.





plastica O 07 (?)    http://web.uniud.it/cesa/eco/Eco_Immagini/Al.gif    http://web.uniud.it/cesa/eco/Eco_Immagini/NonDisp2.gif    




Attenzione! Contiene protossido d'azoto, non bruciare...non usare nella vostra auto!!

Tuesday, February 15, 2011

Got Corpotate Letter From Coach

Desserts Carnival - Part Two.




Ecco per voi altre ricette, prese un po' qua e un po' là, di dolci per carnevale...


Mascherine di pasta frolla.

Tratto da http://www.pourfemme.it/

Ecco una ricetta speciale pensata per i bambini, dolci divertenti ed originali, ma soprattutto buoni e belli da vedere: le mascherine di pasta frolla.

  



Ingredienti:  

  • 200g di farina bianca, più un poco per la spianatoia

  • 100g di burro g 100
  • 70g caster sugar icing sugar 2 egg yolks
  • a hint of vanilla
  • lemon a pinch of salt

Preparation:
  1. Prepare the pastry, mixing together the flour and the butter, sugar, a pinch of salt, one of vanilla, the grated rind of one lemon and two egg yolks.
  2. pellet the homogeneous mixture in the refrigerator and let stand covered for about half an hour. Roll out the dough
  3. pulled out of the refrigerator on floured
  4. Cut six large rectangles di pasta e spianarli per bene

  5. Con un coltello ritagliare il contorno di una mascherina di Carnevale e la forma degli occhi, poi con uno stuzzicadenti fare due forellini laterali per il nastrino.

  6. Rivestire una teglia con carta da forno, allineare all’interno tre cucchiai di legno, coperti con altra carta da forno e poi, su ogni manico, stendete in orizzontale 2 mascherine in modo che, avranno a metà un rialzo per la protuberanza del naso.

  7. Infornare il tutto a 170 °C per 10 minuti.

  8. Far raffreddare le mascherine prima di sollevarle dai manici e poi guarnirle con i nastrini colorati e spolverizzarle di zucchero a velo.


streamers Carnival.




With a little 'food coloring and using a steel cylinder, that's for your children a new version of "rags" typical Carnival sweets .. .






For the sweet tooth of Carnival here is the recipe for the crackers Simona ... .. soft inside and out sugary, flavored Alchermes.





Here is a cheerful cake that you can prepare for your kids, tasty and easy to make:

Recipe taken from: http://ricettefantasia.myblog.it/archive/2009/01/19/torta-di-carnevale.html  
(Qui puoi trovare altre ricette di carnevale, oltre che per tutte le occasioni).
 
 
Ingredienti:

(Per la torta)
   
  • 300 g di farina

  • 250 g di zucchero

  • 8 uova

  • 1 limone

  • 1 bustina di vanillina,

  • mezza bustina di lievito per dolci

  • sale 

Per farcire :

  • 1 bicchiere di sciroppo orange
  • 200 g of cherry jam
To decorate:

  • 100 g marzipan colored
  • 80 g of sugar basin colored colorful chocolate candies
  • 80 g jam Cherry

Preparation:

  1. With an electric mixer in a bowl the eggs, sugar and a pinch of salt to facilitate the operation, worked for a long time until frothy.
  2. (To incorporate the other ingredients using a wooden spoon)
  3. Stir very gently, incorporate the flour, lemon rind and washed rind and vanilla, add the yeast last.
  4. Pour the mixture into a buttered and floured mold, passing in a preheated oven (180 degrees) for about 45 minutes.
  5. Turn off the oven and let the cake for another 5 minutes. Sfornatelo, and let it cool before removing from pan. Then cut the cake horizontally and sprinkle both sides with the syrup, spread the jam and recompose the cake.
decoration:
  1. Warm the marmalade in a saucepan and spread it over the entire cake sprinkle with colored basin.
  2. Roll marzipan, with the help of a rolling pin and cut with a sharp boxcutter the form of a mask.
  3. place them at the center of the cake decoration and complete with colored sprinkles to chocolate.

Search google new ideas to make the sweet joy of the Carnival!




Ouran High School Host Club Shota

Desserts Carnival - Part One.



Carnival is a festival with ancient origins, but amuses children and adults today as centuries ago.
The tradition is strong in the peninsula, and there are spectacular events that can last for weeks, in Italy and abroad.

Masks are undoubtedly the most striking feature of this holiday carefree and irreverent, along with the proverbial jokes.

course this year (as all major holidays) features delicious cuisine, especially desserts. Some
broad national coverage, while others are typical regional cuisine.

Here are some:

cutlet Tortelli of Carnival.



Ingredients for 4:


  • White flour 150 gr;
  • Butter 50 grams, 50 grams sugar
  • ;
  • Milk 500 ml ;
  • Eggs 4;
  • Baking powder 10 g;
  • Lemon 1;
  • Vanilla 1 packet;
  • rum 1 teaspoon;
  • Oil for frying qb;
  • Powdered sugar to taste

Preparation:

Put in a pot large enough sugar, vanilla, milk, 500 ml of water, the butter, zest of half a lemon (cut into one strip) and yeast.
Place the pan over the heat and bring to boil.
Remove the lemon zest and add the flour, stirring vigorously to combine the very best.
Place the pot on the stove and cook, stirring constantly for about 10 minutes.
After cooking the mixture will separate from the sides and be smooth and firm.
Allow to cool.

Incorporate the eggs one at a time, add the rum.
Heat plenty of oil and pour the batter by spoonfuls into the hot oil, when the ravioli are puffy and golden brown drain on paper towels.
Serve hot, sprinkled with some powdered sugar.


Lies (Dolce typical Ligurian).


Ingredients:

  • 500 grams of flour 1 egg
  • butter, a knob
  • 3 tablespoons sugar grated rind
  • a glass of lemon
  • Pigato Ligure (wine) a pinch salt
  • oil for frying powdered sugar (for garnish) Preparation

:

Put all ingredients in a blender adding little Once the wine in order to obtain a smooth and homogeneous.

Roll out the dough on a floured surface to a thickness of about 2 mm and cut it with the help of a toothed wheel in many strips the length of about 10 cm long x 5 wide.

Friggetene, a few at a time, in hot oil and remove them when they have taken on a beautiful color pale golden.
after you have fried all of them, lay them on a plate and arrange them in order to form a pyramid.

Sprinkle with plenty of icing sugar and if you advance, you can keep them for a couple of days placed in a paper bag.


chat or Pampuglie.



Ingredients for 4:

  • gr.400 flour, sugar
  • gr.80;
  • 1 egg, 2 egg
  • ;
  • 50 g butter;
  • 2-3 tablespoons of brandy or liqueur d'anice;

  • arancia grattugiata;

  • un pizzico di sale;

  • zucchero a velo;

Preparazione:

Disponete la farina a fontana su un tavolo, ed al centro ponetevi lo zucchero, le uova, il sale, il burro sciolto e l'acquavite o l'anice.

Lavorate bene la pasta, formate una sfera, copritela e lasciatela riposare per trenta minuti.

Formate una sfoglia sottile con il matterello, poi con un coltello o con l'apposita rotella ricavatene delle strisce sottili praticate in ognuna qualche incisione per infilarvi la pasta ed ottenere svariate forme, oppure annodatele.

Fry in oil in small quantities, the talk, let them drain well and put them in powdered sugar.


Pignolata (Cake of Calabria).



Ingredients:

  • five eggs
  • gr flour. 350
  • grappa (or other spirituous liquor) gr. Approximately 30 *
  • oil or lard for frying
  • sugar gr. 500
  • about a lemon (or other aromatics).

needed * about three grams of alcohol per egg, and then calculate the amount of liquor required taking into account that the shade on the label indicates the grams of alcohol per liter: 45 'corresponds to 45 grams of alcohol in one liter of liquor. Therefore, if the distillate is available to about 50 ° are needed ounce.

Preparation:

Mix the flour with the eggs and knead the liquor and how to use it for homemade pasta.
Tiratene a tube about a centimeter in diameter and cut into small pieces.
Fry in oil and lard: the pasta will swell and open.
leave school a little fried on rice paper.
Meanwhile prepare a thick syrup by melt the sugar on fire, in the proportion of a quarter kilogram per liter of water.

Place a layer of fried balls on a serving plate, drizzle of syrup, then make a second layer and so on, forming a pyramid, and each layer will be seasoned with sugar melted.

Finally, add the remaining syrup and lemon juice (or other wood choice, or dark chocolate melted in a water bath) and pour on top of the pyramid, making it running down the sides.
serve when the cake has completely cooled.


Recipe "mpagnuccata" sweet Carnival Sicily.




Posted by Lucia in Sicilian cuisine, traditional festivals, Sweets Recipes, Recipes Carnival Cakes, Recipes for Holidays.

typical Sicilian sweet Carnival.
The origin of this dessert is probably of Arab origin and resembles a little struffoli Neapolitans, though in this case, it is a real crisp. The only problem
to enjoy these delicious pastries are the teeth. ... Must have them beautiful strong !!!!!
A curiosity: in some areas of Sicily, this cake is called "Scorrezione of Pinocchio" and are described in the book "The Carnival of the ancient county of Modica" Baron Serafino Amabile Guastella published in 1877.



Ingredients for mpagnuccata:

  • flour 4 eggs (as they absorb the eggs) 300g of honey
  • frying oil or lard *
  • 1 tablespoon sugar
  • lemon leaves

* Lard

Preparation:

In a large bowl add the eggs to the flour then working the mixture with your hands greasy oil until a very soft dough.
form a stick, cut into small pieces and fry in oil or pork fat (lard) hot.
Drain and dry on paper towels.
Melt the honey with sugar and when it begins to boil, pour in the fried balls. Mix very well and have the "mpagnuccata" on a platter with a bed of lemon leaves washed and dried.

Recommended wine: sparkling prosecco.



Quo Lashes Buy Online

Wacko's Chips - Pizza Gusto Vivace




Potato Wacko's lively taste.
Bag of 45 g / 1:58 Oz.

Ingredients:

potatoes, vegetable oils, flavorings (wheat flour, lactose, spices, sugar, flavor enhancer: monosodium glutamate, sugar), iodized salt.


Nutrition information:














Prodotte da:

Unichips Italia S.p.a.
Via Filippo Turati, 29
20121 Milano.
Tel: 02/62651.‎
Fax: 02/6551139.
Mail: mailbox@unichips.com

http://www.wacko's.net/


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28100 Novara (NO)
Tel.: 0321 456384
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