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Liberiamo S. Nicholas

Saturday, December 4, 2010
16.00 p.Cavana

ANXIETY. Yesterday afternoon in Trieste during routine checks that St. Nicholas was stopped, sans papier di colore che affermava di essere il vescovo di Myra.
Risulta alle forze dell’ordine trattarsi di extracomunitario senza regolare permesso di soggiorno, attualmente detenuto nel C.I.E. (Centro di identificazione e espulsione) di Gradisca.
Al clandestino è stato sequestrato un sacco di dolciumi, giocattoli e carbone, a suo dire destinati ai bambini di Trieste.

Volantino: [fronte] [retro]

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good bread as that of a circle (without, however, yeast)

Il pane...
Da sempre compagno e sostegno dell'essere umano... millenaria arte dell'impasto... alchimia della lievitazione... meravigliosa seduzione...
Niente paura per la mia foto... non è un panino prodotto nell'anteguerra quello di cui parlo quest'oggi... è però un pane che nel gusto, nel profumo e nella durata ricorda much what our grandparents had the privilege of enjoying every day ...
Today I find around the bread is not bread ... and my fear is that the tradition of ancient gestures and movements is lost ...
why then are so fixed with the baking ... because I think it's an art ... I am aware that not only the exact wine should be matched to the flat where people eat, but also the right bread ...
I had already talked about bread ...

And after my food simple:

My bread durum wheat semolina:

Il mio pane veloce... a lievitazione lenta...:

Ed il mio pan di mele con speck e noci:

Ecco finalmente il mio "buon pane come quello di una volta (senza, però, lievito madre)"...
Molti di voi mi hanno (con mia enorme gioia) reso partecipe dei loro ottimi tentativi, splendidamente riusciti di eseguire alcune preparazioni tra quelle presentate da me nel blog ed ho notato, con allegro interesse, di come il pane sia stato motivo di sfida personale per molti amici di internet...
Sono orgoglioso to be one of the many supporters of this fantastic food ... and I'm always amazed when I look at the bread rise ... rise ... cook ... brown ...
The real magic happens thanks to water, yeast, flour and, once again, so much love ...
few ingredients .. skill and wisdom remote ... gestures found ...

Serves about 6 sandwiches

• 500 g of flour (400 to 00 with low and 100 W of Manitoba);
• 260 ml of warm water
• 15 g of fresh yeast;
• 2 tablespoons extra virgin olive oil, 1 tablespoon malt
• ;
• 8 g of salt.

Procedure:

1. Dissolve the yeast in half the dose of warm water (if the flour was rich in moisture, in fact, you will not have to use all 260 ml of water), add the malt and oil and leave on good yeasts (up to the formation of a schiumettina on the surface of the liquid);
2. Mix (by hand or global) with the liquid to the flour, adding as much water as the dough needs to be smooth and soft (not stick to hands);
3. Continue to mix well and add salt, mix it, and create a ball with the mixture to be placed to rise in a warm place, oiled and covered by a cloth;
4. Let rise until almost doubled in volume, then knead again to hand the mass, and reposition it to rise again;
5. When will double once again be able to create the desired shape of the rolls, place on baking paper and let rise covered for half an hour;
6. Heat oven to 180-190 ° C (always depends on the oven) and cook until browned on the outside and until the tip of a long wooden stick with which they pierce the bread will come out clean and dry;
7. Cool the bread once cooked on a grill and enjoy it;
8. Outputs extremely crisp outside, soft inside and will last quietly for several days at room temperature.

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crunchy almond chocolates

chocolates ... was a long time that does not prepare them ...

I love them ... especially if self ... are another matter entirely ... ecstasy of the senses ...

For months, every day I kept saying "I make them tomorrow, tomorrow I get them ..." and then something was missing ... time ... the raw material ... good day ...

Yesterday, finally, I decided ... I

advanced CRUNCHY ALMOND ... and, thinking on how best to use it again, I have materialized before the eyes of these chocolates ...

You know, in fact, that the praline pastry that is used in the creation of several masterpieces of taste can be prepared by blending the long crunchy almond and hazelnut paste until sugar and oil (thanks to the fat that comes out from dried fruit), which can be used as the basis of ice cream, cream, cakes and more ...

Thinking about everything I said ... I've got full of crunchy almonds (for the photo I liked it and I must say that the taste is much less tedious with less of the classic crunchy almonds), I have some very good dark chocolate ... and I have the molds for the silicone ice a forma di cuore...

Non sarà certo la mancanza di stampi professionali per i cioccolatini, nemmeno l'inadeguatezza del mio cioccolato rispetto ad uno di copertura da pasticceria, ne la poca esperienza in questo campo (in realtà ho fatto varie volte i cioccolatini ma sempre affiancato da superbi maestri), a fermarmi...

Mi perdoneranno lo ziopiero e Nanni  che di cioccolato e pasticceria ne sanno a pacchi... ma spero che capiranno che per un cuoco già degli opachi e non lucidissimi cioccolatini sono un sublime risultato ;-)... 

Diciamo che il cioccolato l'ho temperato... ma la lucentezza mi risultava impossibile utilizzando gli stampi di silicone slightly porous, which I found myself included ...

of flavor and texture, however, I must say I am more than satisfied ... I can assure you that they have nothing to envy of chocolates can be purchased in famous homemade pastry shops ... and that the combination chocolate / almond brittle is something that goes beyond human perception ...

make sure you try them ... are simple, fast, and above all delicious ...

But proceed with order and let us not get too enthusiastic ...

First let's talk inclusion of crunchy almond ... The process is simple ... I made the crunchy almond come già descritto qui , ottenendo appunto questo risultato:

Da qui il passo per la preparazione del riempimento è semplice... si procede rompendo il croccante a pezzi (per facilitare il povero frullatore che successivamente svolgerà la fatica al posto nostro)... si mangiano tutti i bocconcini che ci sembrano più golosi (prestando attenzione a non finirlo)... e si posizionano tutti i pezzi sopravvissuti alla umana ingordigia all'interno del mixer che provvederà a creare una pasta omogenea e zuccherina alle mandorle... quando la pasta si staccherà bene dai bordi e risulterà plastica e maneggevole lo scopo sarà reached ...

The high amount of sugar the paste will keep in a closed container in the refrigerator for a long time ...

After preparing the filling stage are passed to the most entertaining of the preparation of chocolate ... the creation of the outer jacket in chocolate ... I melted, then the chocolate in a double boiler until it reaches 50 ° C temperature ... I then removed a third and I tooled on a silicone mat for two thirds of the remaining chocolate until it is about 28 ° C (it is best to do this work on the marble, but in the absence of marble I with the pad I was fine ) ... At this point I added the two-thirds of the third chocolate spatula chocolate kept aside and I blended well together, resulting in a mass at a temperature of 31 ° C. .. and that's tempered the chocolate ... seems difficult? Explain it but it is not ... Sounds easy? Well ... not so easy .. takes a bit of practice and lots of love ...

Then I filled the mold with tempered chocolate, I flipped to remove any excess chocolate, I clean with a spatula and allowed to cool, thus creating the outer jacket of about 1 mm thick chocolate ...

When cool, these little shells, I filled with the inclusion of "crunchy almond paste and I tempered the chocolate that I served for chiusura dei cioccolatini...

Ho lasciato raffreddare bene il tutto ed il risultato si può vedere in fotografia... un cuore morbidissimo al gusto di croccante alle mandorle... un involucro di cioccolato fondente che si lega stupendamente al sapore interno... ed una forma a cuore sempre interessante soprattutto adesso che si avvicinano le feste e che li rende davvero una meravigliosa idea per i regali natalizi...

Amo la cucina... mi da la possibilità di creare tutto ciò che, altrimenti, rimarrebbe solamente un insieme di quadri confusi nella galleria della mia mente... e soprattutto amo i vostri blog  perchè esplorarli e come visitare le gallerie di tutto il mondo, osservando opere d'arte insperate e respirando la passione that drives the human being art ...

Good food at all ...

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Crunchy Almond

The crunchy sweet is a typical characteristic of many areas of Italy, composed practically only of sugar and almonds (or hazelnuts, walnuts ..)... etc. in some variants can be coated on one side by a wafer (wafer) ...

recipe for crispy pastry section is shown in the famous book "Science in the Kitchen and the Art of Eating Well" Pellegrino Artusi ...

This cake is also mentioned on a English text the second half of the fifteenth century, and this might suggest that it is designed precisely in Spain ... in fact, many argue that this delicacy has Italian origins, and that it began around two hundred in the south of Italy as a derivation of a typical Arabic sweets, made with almonds, honey and spices ...

Now, there are many varieties of crispy in which the almonds are replaced with other dried fruit or even different ingredients ... are on the market, in fact, the crunchy peanuts, sesame seeds, to popcorn, nuts, pine nuts, hazelnuts, and so on ...

almost everywhere in the world are produced variations of this delicacy, even when abroad la ricetta originale viene modificata con l'aggiunta di agenti lievitanti, burro di arachidi o burro vaccino...

A Frignano si produce il "Croccante artigianale del Frignano" tutelato dal marchio collettivo "Tradizione e sapori di Modena" della Camera di Commercio di questa città... io non ne sapevo nulla, ma mi sono informato su questo prodotto tipico italiano spulciando nel sito del consorzio ... (adoro i marchi e le denominazioni...sono sinonimo di salvaguardia della tradizione... quindi sono felice di aver fatto pubblicità gratis anche oggi ad un prodotto preparato all'antica..)...

Io adoro il profumo di questo dolce... l'aroma di caramello che permea la casa quando lo preparo... il sospiro di festa che la pot issues, creating in me memories of village festivals and fairs ...

Nonna Teresa often preparing ... already ... quite the same grandmother who passed me the recipe for his chicken ...

This crisp is dedicated to all the grandmothers of the world, with the hope that the tradition of good food prepared at home continues forever. .. aware that simple things are the best ... just like in the crisp ... only three ingredients ... sugar, almonds and love ...

Serves a little crunchy (but still too little):

• 260 g granulated sugar;
• 200 g of peeled roasted almonds.

Procedure:

1. Caramelize sugar in a saucepan without stirring until it becomes a beautiful blond color (help with a few tablespoons of water and a few drops of lemon juice if you want to make it easier to caramelisation )
2. Add the toasted almonds with caramel (all at once and quickly) and mix to obtain a homogeneous mixture;
3. risolidificare If you were to put it back on the fire too easily, the sugar crystals will melt to perfection;
4. Pour into molds of silicone (as I did), or on a slab of marble or both greased greaseproof paper and then model the desired shape;
5. Allow to cool and be pampered by every single bite.

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The saor is a veritable backbone of Venetian cuisine, especially Venetian, noble or popular it is. ..

The Venetian version that just saor (taste) you can combine the many similar versions that have been developed individually depending on the area of \u200b\u200bdesign and popular tradition ... Other preparations are similar

carp lakes of Lombardy, the scapece of southern Italy (with Spain called escabeche), the CISAM medieval kitchen, and so on ...

All these great and tasty creations are united by the fact of treating the fish, meat or vegetables with vinegar in order to enhance the nature conservation but also to extend its ... in addition you may also remember that the vinegar in the ancient diet was used for such compensation as the "cold" foods to make them more digestible ... The

saor is the Venetian cuisine from all points of view ... the omnipresent onion in recipes of this land (think Venetian liver, cod to the Capuchin etc. ...), spices such as raisins and pine nuts that were reminiscent of Venice as well suited to trade with the East ... sobriety and simplicity of the ingredients that people talk about the practicality of the Venetian ... The

saor has ancient origins, it is food for sailors and food stock in the mainland ... is mentioned in an anonymous Venetian cookbook already defined in 1300 as a sweet and sour sauce for fish ... Goldoni speaks often in his plays .. and many books mention it ...

saor In almost all can be put, once fried in good oil, but the sardines are really suited to this preparation ... are also excellent sfoglieti Passarini or lagoon (small sole) ... saor was born as the recupero, infatti una frittura rimasta alla sera prima trova nuova vitalità ricoperta con il saor e servita in tavola il giorno dopo... ottime in saor sono anche le moeche (granchi che in un determinato periodo dell'anno mutando il carapace si presentano morbidi)...

Per tradizione la cipolla bianca va tagliata sottile, in peso pari alla metà del peso dell'ingrediente da ricoprire, va lasciata appassire dolcemente ed imbiondire appena su fuoco basso, vi si aggiunge aceto bianco o vino secco bianco in quantità circa simile al peso delle cipolle e (se si desidera) alcuni chicchi di uva sultanina precedentemente ammollata e dei pinoli tostati...

Il saor va composto alternando strati dell'ingrediente scelto a strati di cipolla... is much more good if consumed after gaining a couple of days ... Today nothing

sardines, nor any other type of fish ...

I decided to use the pumpkin ... and a pumpkin any ... was given to me by a friend of my mother ... comes straight from his backyard ... and a pumpkin so I can assure you that I had tasted it a few times before ...

The recipe today so I dedicate it to Laura who gave me the raw material for this delicious and colorful dish ... and to all those who love the traditional preparation and cooking ...

Thanks again to you and good saor all ...

Serves a lot of pumpkin in saor:

• 500 g pumpkin very good (is essential);
• 250 g of white onion sliced \u200b\u200bthin;
• a glass of white wine vinegar, a pinch of
• softened raisins, pine nuts 1 pinch
• roasted;
• salt and extra virgin olive oil to taste.

Procedure:

1. regular Clean and chop the squash, then cook it (a little sprinkling of salt) in a preheated oven at 160 ° C until it becomes soft but still substantial (about 15 minutes )
2. Meanwhile sauté the onion over low heat white with a little oil and some salt;
3. When the onion is soft and tasty add the vinegar and let it evaporate, then add raisins and pine nuts (toasted previously);
4. Place ( in a suitable container) alternate layers of squash and onion and sprinkle (if necessary) with a little olive oil each layer;
5. Let ripen at least 24 hours before tasting the pumpkin in sauce at its best.

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Corteo contro la sanatoria-truffa

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Committee March 1 march for immigrants 'We are more than 500'

Yesterday they marched through the streets in 500 of the center, to carry on their struggle for justice and solidarity towards immigrants . The event, organized by the First Committee in March, began at 16 in Campo San Giacomo, ending in Piazza Unità. The parade was winding through wide barrier, via Carducci, Piazza Goldoni, Via Mazzini and the waterfront. "It was a success - said Gianfranco Schiavone, Organising Committee -. Ours is a struggle for justice and civilization that covers everyone. " At the heart of the battle is amnesty launched by the Government in 2009. "A scam - Schiavone says - because it was possible to regularize their position only if you were employed as domestic workers or caregivers. And even in those cases, many of them were settled. Additionally, last March, the Interior Ministry issued a circular which stated that it can not be remedied those convicted because it is irregular, has not left the country. We ask that this circolare venga ritirata».

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EVENT Saturday, November 20th 16 PM - ON THE CRANE were all there!

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pumpkin soup in sauce grilled peppers, anchovies, gorgonzola fondue and toast

Milan has done me good ... first of all, the evening Giallozafferano, then a few days of visits to canals, squares and alleys ... interesting ideas ... scents and sensations ... images and sounds ...

I made two promises in Milan ... and I think the minimum is keeping them ...

The first I made a YOU ... rightly Lucia on the evening of "Yellow in the evening" she complained to me ... I had not responded to some of his comments on my post ... I had enrolled in a previous contest in which I was kindly invited ... I have not done on purpose ... I worked in Umbria ... and I had no internet ... I have responded to almost none this summer ... publication of the post was scheduled and took place automatically handled by the system ... and I had no time and equipment to manage the blog from the structure ... but soon something will come Multimedia I will reply to all and always be "online" or at least available ... I owe it to my nearly 300 supporters of the blog ... and those who decide to follow my adventures featured Twitter (add to my followers if you have not already done so, I'd love to) and on my personal site (visitatelo. .. soon there will be discounts , promotions and surprises for my friends who follow me) ...

But back to Lucy ... she must be my apology for not having been able to answer ... and (as promised last Friday) she is my recipe which participates in the contest to topic "soups" ...

It seemed only right ... and I really felt the urge ...

Forgiven??

The second promise I made to a true friend ... a certain someone ... those that do so much for others to have very little time for herself ... and what little time he earns from the sleepless nights, sometimes passing the kitchen, just think they are really good, but only because of its fair share of modesty ...

She is allergic to vegetarian as well as a sea (or rather, an ocean) of things ... but this is what makes it so strong ... and I am always impressed his enormous culinary delights, his imagination in the kitchen and his desire to enjoy the food ... After

misrepresent times I have heard "in your blog there is never a recipe that I can eat" I decided ... I promised I'll

Isa ... and here, perhaps the first in a series of recipes to suit your every (or almost) ... and even then you ...

This preparation came to my mind just talking to her ... I told one of his risotto with peppers and gorgonzola ... gorgeous, multi-sensory ...

Returning from London by train it a lot I reasoned, I wrote and sketched drawings in pencil on the address book and my inseparable ... here's what I was born ...

took shape from a few ingredients is particularly smooth in taste (which looks like a warm embrace and loving) and presentation (which reminds me of a paint palette) ...

The peppers are grilled first, to enhance the flavor by giving them a touch of smoke ... anchovies are blended with oil to make a tasty pasta and soft ... gorgonzola cheese is melted natural, no tricks or additions ... and the bread is made by me, lightly toasted, warm and crunchy ... nothing more ... few ingredients, great chemistry ...

this time I do not know if I can describe what you are trying tasting this dish ... I do not know if it is easily reproduced ... not for its intrinsic difficulty ... but ... is, however, so simple and balanced by displace ... prepares with very few ingredients composed of matter palpable, but with a huge amount of products of the mind, such as the passion for cooking that every day more and more burns inside of me, the meat of the experience, a sprinkling of perfume breathed every trip, love for the people, the desire to grow and continues manic and more ...

Every time I think about food and recipes as I imagine this as a sculptor ... aware that the sculpture is already there ... imprisoned in the wood, or marble ... the skill of the artist is able to leave the form in which matter is locked up ... the artistic genius does not add anything but it takes away ... and eliminating unnecessary frills and unnecessary ammenicoli that you get to something that touches the soul directly ... what can move and branded in the memory ...

this dish so I dedicate to all those who have been "saved" by the passion and love that the kitchen knows how to give ... to all persons with whom life is never generous, but they can see the truth behind the unnecessary and a smile around every corner ... you, my friends, you are among the fortunate position of being able to really understand ... but above all is dedicated to Lucy and Isa ... without the two promises made to them, this dish would remain forever in the dust of my mind ...

Serves 4:

• 3 peperoni rossi;
• 2 scalogni;
• 1 spicchio d'aglio;
• 150 g di passata di pomodoro;
• 100 g di gorgonzola;
• 2 cucchiai di acciughe conservate in olio extravergine di oliva;
• Alcune gocce di tabasco;
• Alcune fettine del mio pane ;
• Sale ed olio extravergine di oliva quanto basta.

Procedimento:

1. Tagliare a metà i peperoni, pulirli togliendo semi e parte bianca, disporli su una teglia, irrorarli di olio extravergine di oliva e cuocerli in forno a 180°C per circa un'ora;
2. Toglierli dal forno e chiuderli in a pouch for food to help (once warmed) removal of the rind;
3. In a pan fry in a little oil the garlic and shallots finely chopped, then add the peppers and tomato sauce;
4. Leave cook 10 minutes, add salt, add the Tabasco and whisk well, then set aside;
5. Dissolve in water bath, creating a gorgonzola cream;
6. Blend the anchovies together with a dash of extra virgin olive oil, creating a sauce;
7. Cut a few slices of bread and lightly toast in the oven is still hot;
8. To assemble the dish lies on the layer of velvety slices of bread with peppers, gorgonzola cream sauce and anchovies;
9. Enjoy.

With this recipe (there) I also participated in the contest:

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SU QUELLA GRU C’ERAVAMO TUTTI!

In queste ultime settimane le lotte dei migranti sulla gru a Brescia e sulla torre a Milano hanno tenuto banco su tutti i media nazionali. Anche a Trieste la rabbia di molti migranti è tanta.
Ma chi sono queste persone?
Sono cittadini non italiani, ma che in questo paese vivono e lavorano da anni, senza un regolare permesso di soggiorno, che nella sanatoria del settembre 2009 avevano visto una possibilità di emergere dalla loro situazione di “clandestinità”.
Perché erano clandestini?
Perché in Italia è praticamente impossibile arrivare in maniera regolare. Perché non può avere un permesso di soggiorno chi non ha un lavoro regolare e non può avere un lavoro regolare chi non ha un permesso di soggiorno. Perché nella quasi totalità dei casi, i cittadini non italiani che abitano questo paese vogliono “essere in regola”, ma non possono. E' proibito dalla legge.
Nel settembre 2009 il Governo ha varato una sanatoria. Una truffa. Una doppia truffa. Primo perché non era possibile regolarizzare la propria posizione if you had a job, but only if you had a job (for at least 20 hours per week for a single employer) as a domestic carer.
And the workers, peasants, artisans, merchants?
None.
But at least the domestic helpers and caregivers at the end were settled? Some others do not because of yet another trick: it is obvious that if we "get out of hiding" is because you are illegal. But the law passed found cheating, the rules change in race and in March an order from the police chief announced that can not be remedied those convicted because it is irregular, has left the country. The initial situation is the same for all the policy becomes purely random and mocking.

For all these reasons, we will be in place
(simultaneously with other cities) for a large

EVENT Saturday, November 20 at 16
in Campo San Giacomo
We believe this not a problem of a few foreigners but a real battle of civilization and justice, which involves us all and all.

A battle that binds to the more general social rights for all / and for a decent life, against deportations and for closing of CIE, against racism.

It 's time to ask in a loud voice

- concluded that all procedures are still open to adjustment, with the issue of residence permits for work or waiting for employment;
- to be immediately extended to all areas of work the possibility for foreigners in Italy and employed to work illegally to regularize their position;
- the withdrawal of the circular of the Ministry of the Interior March 17, 2010 which requires the police headquarters to deny legalization to those who have been convicted non-compliance with the order of expulsion;
-that the possibility of regularization is not closed to those who have received a previous deportation order in the Schengen area.

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Yellow evening? At least once a year ... hopefully ...

I think these pictures say much more than a thousand words ...

Last Friday was a Giallozafferano really exciting to be able to sniff the air passion and love for cooking ... have the opportunity to chat with ingredients and local produce ... but also of creativity and art ... of tastes and textures ...

I was welcomed with openness, kindness and an unforgettable joy and sympathy ...

Everything was perfect ... always seemed to know each other really ... what a wonderful emotional experience ... that pleasant and tasty evening ...

I would just say that for me the kitchen is three things: culture, art, altruism ... these three things have become on Friday night, and all this thanks to the skill, modesty and creativity of these foodbloggers ...

Here I would like to thank all participants of the event (and the organizers of course) ... and if the list (with attachments link) forget someone, I demand to be immediately corrected by the person forgot to apologize and immediately add to the list admissions ...

I am preparing new dishes and a thousand ideas, and all this thanks to the inspiration given to me by the mental emotional stimuli of scents on Friday ...

My sincere thanks and a hug go to:

• entire staff of Giallozafferano (you were fantastic ...);
• Ale;
• Alice ;
• Cecilia Elena
• ;
• Elisa;
• Gaia ;
• Lucia, Lucia
• (I'm already thinking about the saucer for your contest promises .. are promises ... ;-))
• Manuel ;
• Sibilla ;
• Stefania .

I am proud to have you met girls / i. .. really ...

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Open House Monday, November 15

In recent months, Trieste was the scene of a major demonstration Solidarity during the amnesty. E 'was also the scene of a concrete and important struggle, a battle of civilizations in which we were all involved, datori di lavoro, lavoratori e cittadini solidali. Ora la drammatica beffa della sanatoria-truffa sta emergendo con molta forza in tutta Italia, anche grazie al coraggio e alla determinazione dei migranti di Brescia e Milano.

E' il momento di ripartire all'attacco!
Il Comitato Primo Marzo di Trieste convoca per

LUNEDi' 15 ALLE 20.45

IN VIA VALDIRIVO 30

un'assemblea per costruire assieme un percorso cittadino.

It 'important to the presence of all and all, beyond the individual "legal situation" because the battle is common.
We do not feel fulfilled, because we know we are all involved

Press

REVIVAL-THE FIGHT AGAINST FRAUD AND JUSTIFICATION FOR RIGHTS

Thanks to determined struggle of immigrants in Brescia and Milan and all the solidarity that are mobilizing in many other cities, the question the "amnesty-scam" is back in the limelight. Throughout Italy there are thousands of people who have fallen into this trap deadly, guilty only of trying to come out of hiding. At stake is not only the issue of residence permits, but fits into the broader context of struggles for the conquest of rights, and dignity.

Dignity and rights have no passport or citizenship, and that is why the fight is shared by Italian and foreign, by regular and irregular. Faced with the continuing erosion of the rights we all become illegal.

expressing our full solidarity to immigrants and anti-racist struggle, even victims in Brescia della violenza poliziesca, vogliamo ribadire che la questione è tutta politica e che non può essere risolta con qualche concessione caritatevole, magari solo a chi sta sulle gru o sulle torri, ma deve riguardare tutti e tutte.

Anche nella nostra città ci mobiliteremo nelle prossime settimane per far riemergere la questione nei tempi e nei modi che riterremo più utili ed efficaci, per tornare a chiedere a gran voce:

- che vengano conclusi tutti i procedimenti di regolarizzazione ancora aperti, con rilascio del permesso di soggiorno per lavoro o per attesa occupazione;

- che venga estesa immediatamente a tutti gli ambiti lavorativi la possibilità per gli stranieri presenti in Italia e occupati al lavoro irregolarmente di regolarizzare la propria posizione;

- che venga ritirata la circolare del Ministero dell’interno del 17 marzo 2010 che prescrive alle questure di negare la regolarizzazione per coloro che siano stati condannati per inottemperanza all’ordine di espulsione;

- che la possibilità di regolarizzazione non sia preclusa a coloro che hanno ricevuto un precedente decreto di espulsione in area Schengen

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Segnaliamo

Sanatoria 2009 - A Verona i truffati avranno un permesso per protezione sociale (ex art 18 TU)

by Att. Roberto Malesani

A big step forward for migrant victims of the scams of so-called amnesty Verona 2009/2010. It opens up the real possibility of obtaining a permit for social protection under Article 18 TUImmigrazione, permit that allows you to perform work and which is convertible into work permit.
At this turning point - in many ways unique in Italy, was reached after weeks of mobilization of the square of a few hundred immigrants from Verona, coordinated by Global Citizenship and supported by the union ADL USB, and after a public confrontation with the Public Prosecutor's Office Verona and the Police.

followed up: http://www.meltingpot.org/articolo15926.html

Related Items:

http://www.meltingpot.org/articolo14229.html

http://www.larena.it/stories/Home/194245_immigrati_truffatial_via_il_riesame_delle_pratiche/

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After my saffron risotto and nettles (click on the picture you can see recipe and description):

And after my cake with the dandelion family (always the recipe and clicking on the photo description):

Here I am to continue my series of recipes on the weeds (which in Venetian cuisine as I have said and tradition are the backbone) with my own ravioli dandelion:

Del dandelion I quibble here , So today I'd like to talk about the history of the ravioli ...

There are various interpretations, in fact, regarding the etymology of this word in everyday usage and it seems only right to propose (at least for simple culinary curiosity) the most likely of these options ... Some argue that

ravioli derived from Medieval Latin Rabiola namely small turnip, others resulting from rovigliolo or tangle referring to the stuffing ... some guiding the etymology of this word to the surname of a chef from Genoa, a Ravioli ...

The most plausible hypothesis (also in my opinion) is però quella che riporta il nome raviolo ad un diminutivo di ravi(ggiu)olo , una specie di caciotta bovina o caprina con la quale si prepara la farcia di moltissimi ravioli da tempo immemorabile...

La teoria che il nome raviolo sia stato plasmato a partire dalle caratteristiche della farcia e non dell'involucro sembra rafforzata anche da due autorevolissime testimonianze... la prima appartiene a Piero Camporesi (il curatore dell'opera dell'Artusi) che scrive che "il raviolo nei secoli passati poteva essere con o senza la spoglia"... la seconda appartiene al parmense Salimbene de Adam (vissuto nel 1200) che ricorda in una sua opera di aver gustato nel dì della festa di Santa Chiara "raviolos sine crusta de pasta" ...

Mi piace molto indagare nei meandri della storia culinaria alla scoperta di simili notizie... credo sia fondamentale comprendere prima di rivisitare... capire prima di agire... appassionarsi prima di saper appassionare...

Il tarassaco è primaverile ed ora non si riesce a trovare... questi ravioli, infatti, li ho fotografati mesi fa... ma credo sia davvero oggi il momento esatto in cui postarli...

Oggi che fuori la pioggia sta picchiettando il terreno...disturbando gli insetti ed i piccoli abitanti del suolo... accarezzando l'erba e le poche foglie rimaste sugli alberi... oggi che anche se il freddo si fa sentire, il ricordo della brezza tiepida è più vivo che mai nel paesaggio I look ... today that a plate of ravioli ... I think it would be acceptable to all These ravioli

dedicate them to all the elders of the world ... aware that they are enclosed in traditions, arts, crafts and wisdom within a zest forged by time and life's problems ... just like the soft stuffing is protected by the maternal envelope of fresh pasta in the ravioli envelopes ...

Serves 6:

• 400 g of flour 00;
• 100 g durum wheat semolina;
• 5 eggs;
• 600 g blanched dandelion leaves and jump in with garlic;
• 200 g fresh ricotta and veal;
• 100 g mascarpone;
• Salt and pepper to taste;
• fresh butter or extra virgin olive oil for seasoning.

Procedure:

For the pasta:

1. Creating a fountain with the flour on the bench, put the eggs in the center and work by gradually adding flour ' outside to inside (allowing them to mix a little at a time);
2. Knead the dough until it becomes smooth and elastic;
3. Wrap in plastic wrap and let stand one hour;
4. Pull the sheets working fine pasta, create square with the help of the toothed wheel or pastry rings with an appropriate fill with the stuffing and seal;
5. Cook them in salted water and serve with melted butter or extra virgin olive oil only.

For the filling;

1. In a mixer blend the previously blanched dandelion and pan-fried with garlic, then squeeze it into a cloth to remove any liquid that will release and have a base for the filling quite dry;
2. Mix the mixture with dandelion and ricotta mascarpone until it is homogeneous;
3. Add salt and pepper and use the stuffing obtained as a filling for ravioli.

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report

SE PERMIT WILL NOT 'ALWAYS STAY HERE!

"Our requirements do not change: a positive response from Rome than 2009 applications for amnesty, a permanent authorization to Brescia and opening a table in the prefecture. " From a height of 35 meters square Crane Cesare Battisti 6 migrants in the struggle for the past 6 days and 5 nights in this way confirm their conditions of leave the yard busy Metrobus last Saturday. Committee rejected the proposals of the poor to public order and safety of two days ago, a temporary garrison and an interview with the prefecture, are even more convinced that only through struggle can not achieve their goals. In this context the anti-racists, migrants and their community that support them days and night outside of the site preparing for the event in the city on Saturday, by appointment at 15 in Piazza della Loggia, 6 Meanwhile, the determined struggle of the migrants on the crane found in Piazzale Cesare Battisti, the solidarity of the entire galaxy and several anti-racism: they are many realities, not only from Brescia, who have announced their presence Saturday in the event, there are more certificates of solidarity that also come from those who stop and pass under the crane or on the radio when they call here the links with them. In this transmission link in the long run by Piazza Loggia and messages of solidarity came from listeners and listeners.

From Radio Shockwave

Press Association all rights

Site of rights for all

State Community Service Letter

dandelion ravioli Salt and sugar in the recipe of "Flavors of the Stones'

you think you've seen this picture somewhere and not remember where? Think it's a deja vu or do you have the seeing double?

If it is so then I thank you because it means that you follow my blog for quite a while ... the photo in question, in fact, is (along with a description and recipe of course) here ...

I decided to prepare this dish "of childhood memory" to participate in the wonderful contest held by "Taste of Sassi and Anise and Cinnamon" entitled "Puglia e Basilicata a Tavola"...

Volevo esserci, mi bastava quello, non miravo a niente di diverso... ed invece... ecco la sorpresa ...

Le mie triglie non solo sono presenti nel ricettario... sono state scelte anche per far bella mostra di se in foto in questo libricino culinario.. e sono addirittura tra le prime pagine... non avrei potuto chiedere di più...

Siete curiosi di sfogliare (per il momento online ma a breve anche cartaceo) il ricettario del contest???

Eccovi accontentati... lo potete trovare qui ...

Il mio ringraziamento va ad Angela di "Sapori dei Sassi" e a Paoletta di "Anice e Cannella"... grazie per aver capito i sentimenti che questo piatto mi riporta alla mente ad ogni piacevole boccone... e grazie della vostra passione per la cucina e per le tradizioni...

Sono onorato di essere parte di questo vostro ricettario...

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Pan apple with bacon and walnuts

Le promesse vanno mantenute... ed avendo promesso sia a Lui che a Lei che avrei partecipato sicuramente ad Inventa-mela con qualcosa di pensato appositamente per l' evento ... beh... non mi posso di certo sottrarre alla sorte...

Avendo deciso fin dall'inizio di presentare un lievitato ho iniziato a ragionare sulle mille sfaccettature dell'ingrediente mela...

I wanted something different ... usually not a bread dough with apples, not a classic dessert with apples ...

I decided to start much earlier with my reasoning ... habitat of the apple ... from what revolves around ... the passion of the man who dominated the lands ...

Here I am in Trentino Alto Adige so ... to search the catalog mental ingredients and flavors known, known, reassuring ...

The sweet sour apple, the regal flavor of bacon, the roundness of the palatal nuts ... all ingredients in the region just above proficient in recipes and traditions ...

But the apple was to be a key element ... absolute princess of the great dance of flavors and sensory ...

Here then is my idea materialize vivid and palpable ... a loaf of bread where there is water to replace the apple juice ...

I, in fact, that is the apple to serve as a binder, a messenger of flavors, essential and necessary part of my training ...

the great ball but Apple is certainly a prince, and it is here that the speck appears in its noblest form ... Knight always present in Trentino dishes ...

Walnut acts as a driver ... Ferry final taste of a regional unbreakable ...

A special bread, which smells of Trentino, passion and research ...

The apple feels first, then come the other ingredients of the spotlight away from the lighthouse, but which is felt the presence pleasant surprise ...

The perfect accompaniment to the bread of the cheese is aged (preferably a Primiero to remain in the area) of the highest quality honey and maybe a glass of apple juice ...

When the bread is finished to the last crumb of the ballroom lights go off, but the palate will continue to receive a mild and velvety symphony ... music that brings joy, which produces well-being ... that welcomes and soothes the heart ...

Serves 12 small loaves:

• 600 g of flour Manitoba;
• 400 g di semola rimacinata di grano duro;
• 600 ml di succo di mela al 100% (o di centrifugato di mela);
• 25 g di lievito di birra fresco;
• 15 g di sale fino;
• 2 cucchiai di olio extravergine di oliva;
• 200 g di speck tagliato a listarelle;
• 1 tazza di gherigli di noce.

Procedimento:

1. Sciogliere il lievito all'interno del succo di mela (a temperatura ambiente e non freddo) e lasciarlo ravvivare bene (finchè in superficie del liquido non si nota una leggera formazione di schiuma);
2. Impastare con cura, in planetaria oppure a mano, le due farine (precedentemente sift) together with the apple juice in which it was made to dissolve the yeast and olive oil;
3. Add salt and continue to knead;
4. When the dough is ready (it detaches from the walls and is not sticky ) add the bacon into strips and walnuts, mix well and leave the dough to rise until at least covered by a towel to the doubling of the volume;
5. Prepare the desired size of the loaves and cover, and let rise again until they doubling;
6. Preheat oven to 200 ° C and bake the bread and turn the oven to 180 ° C, until golden brown and is cooked;
7. Cool sopra una griglia e poi (per gustarlo al meglio) abbrustolirlo prima di consumarlo con formaggi e miele.