1732 Dresden Figurine Appraisal

Half sleeves stuffed

The inspiration came from a tip of the test of the cook, of course I will reclaim the whole changing some ingredientuccio (since the kitchen is missing always something: P).

Serves 2

short sleeves for two

filling half sleeves

Ricotta 250 g (or mixed or sheep or cottage cheese. .. to your liking)

ham cut into small pieces (three slices of normal thickness)

abundant

nutmeg grated Parmesan cheese (two tablespoons)

pepper for seasoning

a carrot, cut into small cubes

a small stick of celery chopped always in small cubes red chicory

oil

leek cream

Procedure:

prepare the filling for the pasta in a bowl mixing all the ingredients listed above until creamy.

Cook half sleeves in boiling salted water for 7 ', drain well and after this time (when their temperature allows it;)), by hand (as I did), or with a pastry bag, fill each sleeve and lay on a baking sheet with the aid of the rings of steel or food (as I did, because they do not exist) with cookie cutters from;).

I put in a hot oven, 180 ° C, au gratin, and finish cooking (from 7 'to 10').

Meanwhile I prepared a fried with carrot, celery, leek, oil, to which I added later in the radicchio and whipped cream.

I composed dishes you put the sauce as the base of the pot so the short sleeves and cooked au gratin.

particular, rich .. a dish to be redone soon!

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Appointments

seventeenth day of Make Spring

Saturday 28 and Sunday, March 29, 2009

On the website you will find all the property opened in Italy.

later in detail only for what concerns my region, Umbria! Join the crowd, these initiatives serve to deepen the knowledge of many places "minor" in Italy that are likely to remain forgotten!

Umbria

* Well accessible to persons with physical disabilities

Province of Perugia Perugia

• Church of San Francesco al Prato
  Piazza San Francesco al Prato
  Saturday 28, 14.00 - 17.00, Sunday 29, at 10:00 to 16:00 Saturday
  28, 9.00 - 13.00 : entry restricted to schools
  tours, training groups, Apprentice Ciceroni by the State Institute of Arts "Bernardino di Betto" in Perugia and the Liceo Classico "Annibale Mariotti in Perugia
• Church of Our Lady the Villa - Shrine of the Pilgrims
  Via Assisi - Sant'Egidio
  Saturday 28, 14.00 - 16:00, Sunday 29, 11.00 - 13.00 / 14:00 to 16:00
  Guided tours organized by Dr. Chiara Capanna
  Saturday 28, 10.00 - 13.00: entry restricted to schools
  Guided by Apprentice Ciceroni del Liceo Classico "Annibale Mariotti "Perugia

Campello sul Clitunno (PG)

• Temple on Clitunno
  Langobardorum Italy - Beauty and power of worship (568-774 AD)
  Nomination Italian 2008 - UNESCO WORLD HERITAGE LIST
  Via del Tempio, 1 (800 m around the source of Clitunno - direction Foligno)
  Sunday 29, 12.00: Reading prose of "The Lombards in Italy"

Campello sul Clitunno (PG) - Loc Pissignano

• Castle Pissignano
  Meeting in Pissignano Basso, the starting point for shuttle
  Saturday 28 15.00 - 18:00, Sunday 29, 10.00 - 13.00 / 15:00 to 18:00 Guided tours
  

Castel del Piano Umbro (PG)

• Garden Villa Aureli
  Via Luigi Cyrenians, 70
  Sunday 29, 9:00 am - 13:00
  Guided tours at 9.30 and 11.30

Castiglione della Valle - Marciano (PG)

• Borgo Monticelli
  Sunday 29, 9.30 - 13.00 / 14:00 to 17:00
  Guided tours at 9.30 and 11.30

Monteleone di Spoleto (PG)

• Complex S. Francis, Biga and the local Church of St. Catherine
  Meeting in Piazza Margherita
  Saturday 28 and Sunday 29, 10.00 - 13.00 / 15:00 to 18:00 Guided tours
  

Spoleto (PG)

• Complex S. Paul Inter vineas
  Via S. Paul
  Saturday 28 and Sunday 29, 10.00 - 13.00 / 15:00 to 18:00
  (limited to the church visits will be suspended from 11.30 to 12.30 to allow the holding of religious service)
  Tours
  Ciceroni Apprentices: Professional Institute of the State Hotel Spoleto
• S. Angelo de Gilibertis
  Piazza Mentana
  Sunday 29, 10.00 - 13.00 / 3:00 p.m. to 18:00
  Tours
  Ciceroni Apprentices: Art Institute "Leoncillo Leonardi" in Spoleto
• Basilica of St. Salvatore - Spoleto (PG) Italy
  Langobardorum - Beauty and power of worship (568-774 AD)
  Nomination Italian 2008 - UNESCO WORLD HERITAGE LIST
  Piazza Mario Salmi, 1 (C / o Municipal Cemetery of Spoleto Via della Basilica di S. Salvatore)
  Saturday 28 and Sunday 29, 16.00: Reading of excerpts dall'Historia Langobardorum of Paul Deacon, both in Latin and Italian, by Claudio Triumphs, with a brief introduction on the figure of the author by Sergio Macedonian

Province of Terni Terni

A Path in the Steel City

• Thyssenkrupp Steel Plant Speciali Terni
  Avenue B. Brin, 218
  Sunday 29, from 9.30 to 11.30 and from 15.00 to 17.30
  Guided tours of the formation of groups throughout the opening hours

Ferentillo (TR)

• fresco "Madonna of the traveler" of the fourteenth century
  on the rock wall along the road that leads to Ferentillo Monterivoso
  Saturday 28, at 9:30 to 13:00
  The students of middle school and Arrochar Ferentillo Institute "G. Children "make themselves available for tours of the fresco" Madonna of the wanderer "in the FAI day of Spring.
  
  Directions From Perugia: E 45 highway towards Spoleto, Spoleto before you get to take the tunnel "Three Valleys" just out from the tunnel turn right towards Terni and take the SS. 209 Valnerina. After about 13 km. turn left towards Ferentillo-Precept and continue for approx. 2 km to Monterivoso. The painting is located adjacent to a narrow passage along the road.
  From Terni: leave the city through the SS. 209 Valnerina towards Norcia-Cascia; exceeded Thyssenkrup Steel, head towards Falls Marmore. Ferentillo is on the SS. 209 to about 15 km from Terni. Turn towards Ferentillo-Precept and continue for approx. 2 km to Monterivoso. The painting is located adjacent to a narrow passage along the road.

Montoro (TR)
Montoro: the Castle and its village

• Castello - Palazzo Patrizi Montoro and Village of Montoro
  Baronial Square, 1
  (highway A1, exit Orte. Take the direction of Terni, exit Montoro with subsequent engagement in the SS 675. The parking lot is located along the road that leads into the village)
  Saturday 28, 12.00 - 17.00 hours continued, Sunday 29, 10.00 - 17.00 with a lunch break
  Saturday 28, 11.00 - 12.00: entry restricted to members only to the FAI;
  chance to register on site Saturday 28, 10.00 - 11.00: Input
  Guided tours for schools every 30 min.

Orvieto (TR)
A day in Orvieto, Saints and knights: the church of San Rocco and the palace of the Sforza Monaldeschi

• Church of San Rocco *
  Piazza del Popolo
• Palace Monaldeschi *
  Via di Marciano, a
  For all Goods opening Sunday 29, 10.00 - 12.30 / 2:00 p.m. to 5:00 p.m. Saturday
  28, at 15.00 - 17.00: entry restricted to members only to the FAI;
  chance to register on site Saturday 28th, 9.00 - 13.00: Reserved inputs to schools
  Guided by Alessandra Cannistrà, Laura Guidi di Bagno
  Ciceroni Apprentices: Institute of 'Education in Art and Classical Orvieto

San Gemini (TR)
In search of Gemini San Roman

• Gemini San Roman
  Saturday 28, 12.00 - 17.00 with a lunch break, Sunday 29, 10.00 - 17.00 with a lunch break
  tours throughout the opening hours, starting in front of Piazza San Francesco the City Hall

I Am Peeing More Often Am I Pregnant?

Anemone gave us this beautiful and inviting recipe and I I did not lose time! I immediately re-proposed to my friends ... that good! soft and delicate!

ingredients here, this time I remained true:

Ingredients for 6:

flour 0 200g

eggs 3

extra virgin olive oil 80g

spicy oil 1 teaspoon

milk 120ml

zucchini 400g

onion 1

yeast 15g

butter and flour for the mold

curry 1 tablespoon

salt and pepper qb

Peel the zucchini and reduce them into julienne strips. Chop the onion and then dry on medium heat for 5 minutes in a pan with a tablespoon of oil and two tablespoons of water.

In a bowl, sift flour, add baking powder, milk, remaining oil, lightly beaten eggs, salt and pepper (according to taste) and curry.

Finally add the zucchini and onion.

Grease with a little butter and flour a springform pan of 22 cm in diameter, pour the mixture and bake in preheated oven at 180 ° C for 40-50 minutes, checking the area with a toothpick.

a lamb at all! e. ..

good start to Spring!

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Muffin Bread cake, rosemary and black olives

These muffins, the recipe has been freely when cloning FiordiFrolla ;) to which I refer you, are very tasty .. what a pull the other .. and this is what happened to lunch a few days ago. I had prepared the night before and someone had already stretched their hands too. The next day, at lunch, they went like hot cakes and is accompanied by slices of vegetables! When the flavors marry perfectly ....

I fell a little sugar and butter but I could not even tell you what: P and unfortunately I forgot to have run out of eggs ... so no eggs but came good anyway! at least in the taste!

hug you all and good weekend!

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The meatloaf beef

few days ago I had guests for lunch (not expected) I needed recipes quick and substantial ... this is the first thing that came to mind as two feet (and then having all the ingredients in the fridge). Sorry for the photos but I could not get in a hurry when preparing either cooked to order ... you need to settle the last remaining slices: P

The recipe is ItalianFoodNet and I think it is ideal for situations Emergency

Ingredients

400 g of ground beef to which I added two fresh sausages

parsley 1 egg 100 gr parmesan

salt and

pepper 4 slices of bread soaked in milk 1 sprig of rosemary

a bowl of flour

2 cloves garlic 1 glass of wine

butter in a mixing bowl for a long time, until to obtain a homogeneous mixture the following ingredients: minced meat, salt, Parmesan, pepper, parsley, egg, bread wrung out.

the palms of the hands to form a meatloaf that is dusted with flour on all sides.

Melt a little butter and olive oil (1 tablespoon) in a skillet over low heat before it begins to "smoke" lay the meatloaf and brown 2 minutes on each side, turning with a spatula. At this point the meat loaf is transferred to a baking sheet with olive oil, wine, garlic and rosemary. Bake at 180 ° 30'-40 '.

Like always everyone!

Italianfoodnet is the site of the movie full of preparation.

I've served with sauté of radicchio with olive oil, leeks, salt and pepper.

C0000005 Gta Vice City Fix

A railroad in the Apennines mountain ... and local tastes

... I'm talking about the railroad, now abandoned, which since 1926 linked the town of Spoleto to Norcia in heart of Valnerina . A path that runs for only 52 km but it represents, for its planimetric and height, a little jewel of

railway engineering. Were in fact built more than 19 galleries, with that pass near Caprareccia of 1,950 m, and 24 bridges and viaducts engineered futuristic and of great architectural merit, with various sections of line drills, similar to those found in many small railways Switzerland, and gradients of up to 45 x thousand in the section between Spoleto and the valley of the river Nera.

Currently the route is used for cycling and trekking ; is going to recover all the stations and stores scattered along the route will then be used to hostels, cottages ...
Do not forget that most people are working for the railroad, at least in the best-preserved sections, is restored and ripristinata.Domenica 1 March on the occasion of "The Day of the Railways forget" was open to the public the first part of the path between Spoleto Caprareccia .. and I could not go:)! It was a beautiful day, I have a lot of fun and if you happen to be in my part of this is a corner of Umbria worth (re) discovered! To end your day there could be better time: the exhibition Truffle Market in Norcia with its tastings (truffles, ham, cheese, lentils, saffron, roveja, counters, wine ..) exhibitions, traditional crafts, the competitions between the butchers area ...

let the photos speak ... ciauuuuuuu

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Leaving ...

I spent several days in Abruzzo, a region that literally love it for its territory, its landscapes, its nature, its small villages to the crib, his TRADITION, its wonderful people ... I had the night before departure empty the fridge to everything that he could not wait until Monday. So here I find the black olives pitted, 4 mushrooms, cabbage (most recently missed in my fridge) of ground beef ... enough to prepare to fly a single dish for dinner.

It came out of

meatballs of beef with almond flavor

accompanied by cabbage with mushrooms

Ingredients

for the meatballs

ground beef leek

salt and pepper

almond pieces

black olives (leave some whole)

nutmeg parmesan

Contour

cabbage

leek mushrooms, salt and pepper, black olives whole

vinegar

I prepared the meatballs by mixing ground beef with olives and almonds in pieces, Parmesan cheese, sliced \u200b\u200bleek, nutmeg, salt and pepper. With your hands have formed into balls and put them aside.

I browned in a pan with the leek oil so I added the cabbage. After 5 'cooking I seasoned with vinegar, salt and pepper. I put together the cabbage, sliced \u200b\u200bmushrooms salt and pepper. When the mushrooms have started to dry I put, in the same pan, the meatballs with a little oil, let it go and I covered the kitchen stirring occasionally meatballs. If the cooking goes on too long (due to larger balls of dovutoù:)) remove the vegetables (which will be added after cooking) and add the red wine.

Enjoy!! :)

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Better an egg today ... Orecchiette


What could be more tasty, easy and ideal for a quick dinner to a pancake? perhaps enhanced by some vegetables? the idea was born of dall'insalata Bread & Honey, which I offer my congratulations, with some of my small change.

So here is the high omelette with red radicchio and boundary cabbage apple vinegar

Ingredients

red radish 1 \\ 2

oil balsamic vinegar, salt and pepper

3 eggs

nutmeg almonds

saute the leek with oil in a pan not much larger, add the radicchio cut into pieces and distributed over the whole pan. Fry with the addition of salt, pepper and two \\ three capers. Then add the scrambled eggs with nutmeg and almonds. Make sure that the eggs are well distributed over the radicchio. After about 5-7 'turn the pancake and cook the other side.

cabbage is prepared in a simple but perfect for me

cabbage

apple cider vinegar salt and pepper oil

wipe everything in the pan for 10 'also more.

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This morning in the shopping bag is finished and a nice cauliflower orecchiette to 12.30 ... of course both were already finished in the pan. Since lunch often consists of a first and I wanted a plate of fruit a little richer than usual. Inspired by various recipes online and a few products that fill my kitchen I came to this result

The ingredients, listed in order of use, are these:

1 \\ 2 cauliflower

pitted black olives

leek

oil salt pepper

some saffron

almonds raisins

orecchiette

I've managed to boil the cauliflower for 10 '. After this time, I drained and in the same cooking water I put Cook the orecchiette. Meanwhile, I heated the oil with the leek, I loved the cauliflower, a handful of small black olives in small pieces (if you want you can also whip), salt, pepper, a little cup of warm water where the saffron were soaked for ten minutes and last for a few grains of raisins softened.

Once cooked orecchiette were added to the sauce and seasoned with a little cheese in small scales (or parmesan if you want).

A mix of flavors (which certainly takes precedence over that of cauliflower) in perfect harmony with each other.

a hug to all

.. In the next post I will tell my participation at the 2nd national day of rail forget any of you have attended?