Heart Gold Antifreeze Usa

Sofrito Catanzarese

This is another traditional dish

Catanzarese: the sauce.

typical winter dish,

the sauce should be served hot and necessarily accompanied by the " Pitta, "

typical bread of Catanzaro.

Ingredients: 500 Gr

leg of pork, bacon, pork Gr 200, Gr 300 offal (heart - lung - language) nr. 1 glass of robust red wine, nr. 3-4 bay leaves, tomato sauce rich, nr. 1 to 2 hot peppers, salt, extra virgin olive

Procedure:

Cut into small pieces all the same leg of pork, bacon, offal and brown with a few tablespoons of olive oil in a large pan, turning them to make them very well browned .

Then add the red wine blend, then add plenty of tomato sauce, should entirely cover the meat and let simmer on low heat for at least 2 hours.

Keep checking that the tomato does not dry out too much, perhaps add a few tablespoons of hot water.

half cooked, add salt and pepper.

Bon appetit!
best,
the next
Mimma ello

Turkish Cotton Or Egyptian

Map 1 . A =

Suite 14 Suite 14 is about 2km (20 min walk) from the Borghese Gallery and Museum. (See map 2).






Map 2. Old Town.

Considering the coordinates E1 and F1 Map 2 above, read Via Po and Corso Trieste : both roads lead to " Suite 14 " reached by those positions, even on foot, in minutes! Via Po, Corso Trieste, but also on Main Street (always a few steps from as seen in detail in the map 3), transit buses that continually Suite to the many attractions and the downtown "historic" in the city! Nearest tube station: Piazza Bologna (km 1 = 15-20 minutes walk or 5 minutes by bus).

Map 3. Location Suite 14 (zoom).

Camila Rodriquez Trans

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Pitta 'nchiusa


What luck to have a sister in Calabria

not forget about you and sends you

the legendary pack of goodies "

so you do not forget the perfumes and the taste of tradition!

What better dellla "Pitta 'nchiusa" to refresh your memory!?

Ingredients For the pastry dough: 500g flour

, No. 1 tablespoon sugar # 1 egg # 1 cup olive oil No. 1 glass of white wine moscato, gr.15 yeast, No. 1 pinch of salt, cloves, cinnamon and chopped crumbled

For the filling:

gr. 200 of coarsely chopped walnuts, gr. 50 pine nuts, gr. 100 raisins softened in a glass with warm water and sugar, gr. 250 of honey, sugar to taste, nr. 1 pinch of cinnamon, No.3 / 4 chopped dried figs, candied citrus. The filling is prepared by mixing the ingredients in a large bowl at least 2 days before.

procedure to prepare the dough: Mix the flour

with a spoonful of sugar, egg, oil, wine, and a pinch of salt. Work until the dough is compact (and, if necessary, still a bit 'of flour). In the end, add the yeast dissolved in little water, you will get un'impasto fairly soft, if necessary, add orange juice. Knead the dough on a pastry for a few minutes and then divide it into two pieces, one small and one about twice as large.
With the small piece to draw a circle of pastry and place on a baking sheet covered with parchment paper.

With the other piece to draw a rather thin rectangular sheet, brush with oil, sprinkle with a little sugar cloves crushed and crumbled cinnamon, then cover it with plenty of stuffing.
Roll Gently pastry wheel to cut the sweet of the logs with which to form many roses to be placed side by side, slightly apart, on the small sheet. Remember to open slightly the upper edge giving the shape of petals. Gather the edges of the pastry to form a small little tray around the roses.

Leave for a couple of hours and put in preheated oven at 180 degrees for 45 min. The ideal would be to prepare everything the night, let stand for all the anotte in a warm place and bake the next morning.
In the event that during baking, the pita is too dry, sprinkle the surface with a bit of honey dissolved in 'water.

And 'when it is ready to become a golden brown.

also sprinkle in the pitta culture finished with honey dissolved.

Serve cold.

the next

Mimma ello