tag:blogger.com,1999:blog-82557216640325816842024-03-05T06:34:29.255-08:00Fled brainLuigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-8255721664032581684.post-46993098233968192932013-03-26T13:07:00.001-07:002013-03-26T13:07:55.614-07:00Italians do it better. Part 18.Wow, it has been more than a month since last post. Actually no news regarding this: I'm still absurdly busy and my spare time is a scarce resource which I spend visiting the city. So far I've visited the dowtown core - which is better not to visit while invaded by annoyingly screming Justin Biber's teenager fans - and few palaces.<br />
In the meanwhile a Pope resigned, I didn't think that was possible, and a new one was elected. <br />
Italy got a forth place in the 6 Nations tournament, and the France got the wooden spoon: what a joy!<br />
The exceptional winter election weren't better than the spring ones and the aftermaths make me wonder whether it would be better move to Scandinavia or wherever.<br />
By the way, I'm still busy with the study thus hope you'll enjoy this post because I really don't know when I'm going to post a new receipe.<br />
<br />
<b>Ingredients (for 4 persons)</b><br />
<ul>
<li><span class="" id="result_box" lang="en"><span class="hps">300g of</span> lasagne <span class="hps">(a type of pasta)</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">200g of champignon</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">60g of butter</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">2 spoons of olive oil</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1dl of white wine</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">6 peeled tomatoes</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 yellow pepper</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 onion</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">30g of grated Parmesan cheese</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 garlic clove</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">salt and pepper</span></span></li>
</ul>
<span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class="hps">Peel</span> <span class="hps">the pepper</span><span class="">, wash and</span> <span class="hps">cut it into cubes</span><span class="">. </span></span></span></span><span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">Chop the onion</span> <span class="hps">and the garlic</span> <span class="hps">and let them</span> <span class="hps">dry</span> <span class="hps">in the oil</span> <span class="hps">and 50g</span> <span class="hps">of butter. </span></span></span></span></span></span><span class="short_text" id="result_box" lang="en"><span class="hps">Add the</span> <span class="hps">pepper</span> <span class="hps">and sliced mushrooms</span>, <span class="hps">and stir. </span></span><span class="" id="result_box" lang="en"><span class="hps">Mix</span> <span class="hps">again,</span> <span class="hps">let</span> <span class="hps">it fry for</span> <span class="hps">a few minutes,</span> <span class="hps">then</span> <span class="hps">pour into the</span> <span class="hps">white wine and</span> <span class="hps">let it evaporate.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Stir into</span> <span class="hps">the tomatoes</span><span class="">, mashed with a</span> <span class="hps">fork</span><span>, season them with</span> <span class="hps">a pinch of salt</span> <span class="hps">and freshly ground</span> <span class="hps">pepper</span> <span class="hps">and cook</span> <span class="hps">over medium heat for</span> <span class="hps">20 minutes.</span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Meanwhile, put</span> <span class="hps">onto the center of each</span> <span class="hps">square</span> <span class="hps">of</span> <span class="hps">lasagna</span> <span class="hps">a portion of the</span> <span class="hps">filling, then</span> <span class="hps">roll them up</span> <span class="hps">and</span> <span class="hps">formed</span> <span class="hps">the cannelloni</span><span>.</span></span> </span></span></span></span><span class="" id="result_box" lang="en"><span class="hps">Align the</span> <span class="hps">cannelloni</span> <span class="hps">in</span> <span class="hps">a buttered casserole dish</span><span class="">, sprinkle with</span> </span><span class="" id="result_box" lang="en"><span class="hps">Parmesan cheese</span></span><span class="" id="result_box" lang="en"><span class="">, put it</span> <span class="hps">in a preheated oven</span> <span class="hps">at 180 ° C</span> <span class="hps">and cook until</span> <span class="hps">the surface</span> <span class="hps">will have formed</span> <span class="hps">a golden crust. </span></span><br /><span class="short_text" id="result_box" lang="en"><span class="hps">Remove from the oven</span> <span class="hps">and serve.</span></span><br />
<span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">T</span></span></span></span></span></span><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">he </span></span><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">result sholud be similar (hopefully better) of this one.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">Buon appetito.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">--------------------------------------------------------------------------------</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />Wow, è passato più di un mese dall'ultimo post. A dire il vero la cosa non mi sorprende: sono ancora assurdamente impegnato e il mio tempo libero è una cosa scarsa, che impiego visitando la città. Finora ho visitato solo il centro - che è meglio non visitare quando è invaso da teenager fan di Justin Biber che urlano in maniera odiosa - e alcuni palazzi.<br />
Nel frattempo un Papa si è dimesso, neanche pensavo fosse possibile, e un nuovo è stato eletto.<br />
L'Italia si è classificata quarta nel torneo delle 6 Nazioni, e la francia ha preso il cucchiaio di legno: che bello!<br />
Le elezioni straordinarie in inverno non sono state migliori di quelle tenute di solito in primavera e i risultati mi fanno pensare se non sarebbe meglio spostarsi in Scandinavia o qualche altro posto.<br />
Come ho già detto, sono ancora preso con lo studio perciò spero vi piaccia questo post perché non so quando pubblicherò una nuova ricetta.<br />
<br />
<b>Ingredienti (per 4 persone)</b><br />
<ul>
<li><span class="" id="result_box" lang="en"><span class="hps">300g di lasagne</span><span class="hps"></span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">200g di champignon</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">60g di burro</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">2 cucchiai di olio d'oliva</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1dl di vino bianco</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">6 pomodori pelati</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 peperone giallo</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 cipolla</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">30g di parmigiano grattuggiato</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 spicchio d'aglio</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">sale e pepe</span></span></li>
</ul>
<br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"></span></span></span></span>Mondate il peperone, lavatelo e tagliatelo a dadini. Tritate la cipolla con l'aglio e fateli appassire con l'olio e 50g di burro. Unite il peperone e i funghi a fettine e mescolate. Mescolate ancora, lasciate soffriggere per qualche minuto, quindi bagnate con il vino bianco e lasciatelo evaporare.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Incorporate i pomodori pelati schiacciati con la forchetta, condite con un pizzico di sale e una macinata di pepe e lasciate cuocere a fiamma moderata per 20 minuti.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Nel frattempo, mettete al centro di ciascuno quadrato di lasagna una porzione di ripieno, quindi arrotolateli e formate i cannelloni. Allineate i cannelloni in una pirofila imburrata, cospargete di parmgiano, mettetela nel forno già caldo a 180°C e fate cuocere finché in superficie si sarà formata una crosticina dorata. Togliete dal forno e servite.</span></span><br />
<br />
<br />Luigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.com0tag:blogger.com,1999:blog-8255721664032581684.post-58736592300518515622013-02-19T11:45:00.001-08:002013-02-19T11:45:38.236-08:00Italians do it better. Part 17.It's needless to say that for the next posts will be similar to the previous one. My schedule for the next two months - alas - is quite busy between work and study, thus I've just time for posting few random thoughts and some receipes.<br />
The bright side is that I haven't killed none so far, so you should definitely try the food I cook. At the moment cooking and wandering for Bologna are some of my, very few, past times. By the way, the Portici di San Luca really deserve their status: the steep steps which bring up to the cloister provide a unique eagle eye sight of the town.<br />
<br />
<b>Ingredients (for 4 persons)</b><br />
<span class="" id="result_box" lang="en"><span class="hps"></span></span><br />
<ul>
<li><span class="" id="result_box" lang="en"><span class="hps">320g of</span> <span class="hps">trofiette (a type of pasta)</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">300g of fresh anchovies</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">70g of black olives</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 shallot</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">6 spoons of olive oil</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 bunch of pearsley</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">salt and pepper</span></span><span class="" id="result_box" lang="en"></span></li>
</ul>
<span class="" id="result_box" lang="en"><span class="hps"></span></span><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Bone the</span> <span class="hps">anchovies</span><span>,</span><span class="hps">remove the</span> <span class="hps">head</span><span>, wash and cut</span> them <span class="hps">into small pieces.</span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Peel and chop</span> <span class="hps">the shallot</span><span>;</span><span class="hps"></span> <span class="hps">pit the </span></span></span></span></span></span><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">black olives</span></span></span></span></span></span></span> <span class="hps">and cut</span> them <span class="hps">into slices</span><span>.</span></span></span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span><span class="short_text" id="result_box" lang="en"><span class="hps">Wash, dry</span> <span class="hps">and chop the</span> <span class="hps">parsley.</span></span> </span></span></span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span><span class="" id="result_box" lang="en"><span class="hps">Put</span> <span class="hps">the oil</span> <span class="hps">in a pan</span> <span class="hps">and let</span> <span class="hps">soften the</span> <span class="hps">shallot</span><span>; add</span> <span class="hps">the</span> <span class="hps">chopped</span> <span class="hps">anchovies and</span> <span class="hps">let them brown</span> <span class="hps">for 2-3</span> <span class="hps">minutes turning</span> <span class="hps">and</span> <span class="hps">season with a</span> <span class="hps">pinch of salt</span> <span class="hps">and freshly ground</span> <span class="hps">pepper.</span></span> </span></span></span></span></span></span><span class="" id="result_box" lang="en"><span class="hps">Add the </span><span class="hps">olives</span> <span class="hps">and sprinkle</span> <span class="hps">with chopped parsley</span><span class="">.</span></span><br />
<span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">Boil</span> <span class="hps">a pot of water</span><span class="">, add some salt and</span> <span class="hps">let</span> <span class="hps">trofiette</span><span class=""> cook. </span></span></span></span><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">Dry the pasta "al dente"</span><span>, pour</span> <span class="hps">it into the pan with</span> <span class="hps">the sauce</span> <span class="hps">of anchovies</span> <span class="hps">and olives</span><span class="">, add</span> <span class="hps">a few tablespoons of</span> <span class="hps">the pasta cooking</span> <span class="hps">water</span> <span class="hps">and let all them</span> <span class="hps">cook for</span> <span class="hps">1 minute.</span></span></span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Transfer</span> <span class="hps">to a</span> <span class="hps">serving dish</span> <span class="hps">and serve</span> <span class="hps">immediately</span> <span class="hps">trofiette</span><span>.</span></span></span></span></span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">T</span></span></span></span></span></span><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">he </span></span><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">result sholud be similar (hopefully better) of this one.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">Buon appetito.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> </span></span></span></span></span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">--------------------------------------------------------------------------------</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
Inutile dire che i prossimi post saranno simili a quello precedente. La mia pianificazione per i prossimi due mesi - ahimé - è parecchio presa tra lavoro e studio, perciò ho tempo solo per scrivere di pensieri alla rinfusa e ricette.<br />
Il lato positivo è che finora non ho ucciso nessuno, perciò dovreste provare il cibo che cucino. Al momento cucinare e gironzolare per Bologna sono alcuni dei miei, limitati, passatempi. C'è da dire che i Portici di San Luca meritano davvero la loro fama: gli irti gradini che portano in cima al monastero offrono una visione dall'alto della città impareggiabile.<br />
<br />
<b>Ingredienti (per 4 persone)</b><br />
<span class="" id="result_box" lang="en"><span class="hps"></span></span><br />
<ul>
<li><span class="" id="result_box" lang="en"><span class="hps">320g di</span> <span class="hps">trofiette</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">300g di alici fresche </span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">70g di olive nere liguri</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 scalogno</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">6 cucchiai d'olio d'oliva</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 mazzetto di prezzemolo</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">sale e pepe</span></span></li>
</ul>
<span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span> </span></span> </span></span></span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"></span></span>Diliscate le alici, privatele della testa, lavatele e tagliatele a pezzetti. </span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Sbucciate e tritate lo scalogno; snocciolate le olive nere e tagliatele a rondelle.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Lavate, asciugate e tritate il prezzemolo.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Mettete in una padella l'olio e fatevi appassire lo scalogno tritato; aggiungete i pezzetti di alici, fateli rosolare per 2-3 minuti rigirandoli e insaporiteli con un pizzico di sale e una macinata di pepe. Unite le rondelle di olive e cospargete con il prezzemolo tritato.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Portate a ebollizione una pentola d'acqua, salatela e fatevi cuocere le trofiette. Scolatele al dente, versatele nella padella con il ragù di alici e olive, unite qualche cucchiaio di acqua di cottura della pasta e fatele insaporire per 1 minuto.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Trasferite su un piatto da portata e servite le trofiette immediatamente.</span></span>Luigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.com0tag:blogger.com,1999:blog-8255721664032581684.post-36333877435897578142013-02-11T12:15:00.000-08:002013-02-11T12:15:04.168-08:00Italians do it better. Part 16.As you may have already noticed by the title, I'm going to talk about food this post. So don't worry I'll show you a receipe. First just few random thoughts.<br />
I've already said that these are going to be very busy days and in fact they are: working and studying at home. Not very awesome, I know. <br />
So in order to take a break I watched on Saturday the 6 Nations match - what a shame - and I've wandered for Bologna all day. It was a good way to spend a sunny weekend afternoon. Specially if you consider that today we have a pretty Canadian climate with snow everywhere.<br />
Now we can proceed and talking about the receipt, deal?<br />
<br />
<b>Ingredients (for 4 persons)</b><br />
<br />
<ul>
<li><span class="" id="result_box" lang="en"><span class="hps">320g of</span> <span class="hps">trofie (a type of pasta)</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">400g of octopus</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">2 chopped garlic cloves</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">300g of peeled tomatoes</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps"> 1/2 chopped onion</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1dl white wine</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 chopped shallot</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 taft of chopped parsley</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">chopped basil</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">5 spoons of olive oil</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">red pepper</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">salt and pepper</span></span></li>
</ul>
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Clean the</span> <span class="hps">octopus</span> <span class="hps">depriving</span> it from <span class="hps">the intestines</span><span class="">, eyes,</span> <span class="hps">beak</span> <span class="hps">and</span> <span class="hps">skins</span><span>.</span></span> (Or you can buy it already cleaned, of course.) </span></span><span class="short_text" id="result_box" lang="en"><span class="hps">Divide the</span> <span class="hps">sac </span><span class="hps">from the tentacles</span> <span class="hps">and clean the octopus</span><span class="">. </span></span><span class="" id="result_box" lang="en"><span class="hps">Put</span> <span class="hps">the octopus</span> <span class="hps">with its tentacles</span> <span class="hps">in a pot with</span> <span class="hps">cold water, bring</span> <span class="hps">the water to a boil</span> <span class="hps">and cook the octopus</span> <span class="hps">for 20 minutes. </span></span><span class="" id="result_box" lang="en"><span class="hps">Let cool</span> <span class="hps">the cooking liquid</span><span class="">, then cut</span> the sac<span class="hps"></span> <span class="hps">and the tentacles</span> <span class="hps">into small pieces.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Wilt</span> <span class="hps">in a pan the</span> <span class="hps">onion,</span> <span class="hps">shallot,</span> <span class="hps">red pepper</span><span class="atn">, a bit </span><span>of parsley</span> <span class="hps">and garlic</span><span>, add</span> <span class="hps">the octopus</span> <span class="hps">and let it</span> <span class="hps">cook for</span> <span class="hps">1 minute,</span> <span class="hps">pour in the wine</span> <span class="hps">and</span> <span class="hps">let it evaporate. </span></span></span></span><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Add the</span> <span class="hps">chopped tomatoes,</span> <span class="hps">salt and pepper and</span> <span class="hps">continue cooking</span> <span class="hps">for 20-25</span> <span class="hps">minutes,</span> <span class="hps">stirring</span><span>, add the</span> <span class="hps">remaining</span> <span class="hps">parsley</span> <span class="hps">and basil.</span></span></span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Cook the pasta in</span> <span class="hps">a large pot</span> <span class="hps">with plenty of</span> <span class="hps">lightly salted boiling water</span><span>, drain it</span> <span class="hps">'al dente',</span> <span class="hps">toss with</span> <span class="hps">the</span> <span class="hps">sauce</span> <span class="hps">warm</span> <span class="hps">octopus</span> <span class="hps">and serve immediately.</span></span> </span></span></span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">T</span></span></span></span></span></span><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">he </span></span><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">result sholud be similar (hopefully better) of this one.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjivrNfsnTu8wnK5w1miiybNDjolb8rxXL6K37XdWQJDJmXUQhWQPN7qr1u1FzRN5ldI_RKYC-4WS1TcUSzcVjwDnAYgTlBfF7Uu_Ifao6oE9Mk3fu3UyYXNyDvV7FakJGmbo4GcMzsHQDh/s1600/DSCN2919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjivrNfsnTu8wnK5w1miiybNDjolb8rxXL6K37XdWQJDJmXUQhWQPN7qr1u1FzRN5ldI_RKYC-4WS1TcUSzcVjwDnAYgTlBfF7Uu_Ifao6oE9Mk3fu3UyYXNyDvV7FakJGmbo4GcMzsHQDh/s320/DSCN2919.JPG" width="320" /></a></div>
<br />
<br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">Buon appetito.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">--------------------------------------------------------------------------------</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">Come avrete già notato dal titolo, parlerò di cibo in questo post. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>Perciò non vi preoccupate, vi mostrerò una ricetta. Solo che prima scriverò dei pensieri volanti.<br />Ho già detto che questi sarebbero stati dei giorni molto pieni e in effetti lo sono: lavoro e studio a casa. Non è il massimo, lo so.<br />
<br />
Perciò per prendermi una pausa Sabato ho visto il match del 6 Nazioni - che pena - e ho gironzolato per Bologna tutto il giorno. E' stato un modo piacevole di trascorrere un pomeriggio soleggiato nel fine settimana. Specie se si considera il tempo parecchio canadese, con neve, di oggi.<br />
Ora possiamo parlare della ricetta, d'accordo?<br />
<br />
<b>Ingredienti (per 4 persone)</b><br />
<br />
<ul>
<li><span class="" id="result_box" lang="en"><span class="hps">320g di trofie</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 polpo da 400g</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">2 spicchi d'aglio tritati</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1/2 cipolla tritata</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1dl di vino bianco</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 scalogno tritato</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 ciuffo di prezzemolo tritato</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 mazzetto di basilico tritato</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">5 cucchiai di olio d'oliva extravergine</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 pezzetto di peperoncino</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">sale e pepe </span><span class="hps"></span></span></li>
</ul>
<span class="" id="result_box" lang="en"><span class="hps">Pulite il polpo privandolo delle interiora, degli occhi, del becco e della pellicina. Dividete la sacca dai tentacoli e lavatelo. Mettete il polpo con i suoi tentacoli in una pentola con acqua fredda, portate a ebollizione e fate cuocere per 20 minuti. Lasciatelo intiepidire nel liquido di cottura, poi tagliate sacca e tentacoli a pezzetti.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Fate appassire in un tegame la cipolla, lo scalogno, il peperoncino, un po' di prezzemolo e l'aglio; aggiungete il polpo e fatelo rosolare per 1 minuto; versate il vino e fatelo evaporare.</span></span><span class="" id="result_box" lang="en"><span class="hps"> Unite i pomodori a pezzetti, salate, pepate e continuate la cottura per 20-25 minuti; mescolando, unite il prezzemolo rimasto e il basilico.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Lessate la pasta in una pentola con abbondante acqua bollente leggermente salata, scolatela al dente, conditela con il ragù di polpo caldo e servite subito.</span></span>Luigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.com0tag:blogger.com,1999:blog-8255721664032581684.post-44653834602721573122013-01-27T08:24:00.001-08:002013-01-27T08:25:07.940-08:00RestartHi folks,<br />
there are few good reasons why I haven't posted anything in a while.<br />
First of all, my work is getting very demanding with trainings, brainstormings, meetings, etc. every day. Beside of that I'm - shame on me - quite absently-minded (maybe because I'm a Pisces) thus I've forgotten my laptop's charger back home.<br />
Luckily enough I've my laptop up and running again and I can write this few lines. I've had a pleasant - but stressing - weekend with old friends and old hobbies (role playing games); now instead it's time to get on the books back. Work stuff.<br />
By the way, I've also the receipe book so in the next weekends you can excpect to find new pasta dishes posted here.<br />
Take care.<br />
<br />
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Ciao,<br />
ci sono alcune buone ragioni per cui è da un po' che non pubblico nulla.<br />
Innanzitutto, il lavoro sta diventando davvero impegnativo con corsi, brainstorming, meeting, ecc. ogni giorno. Inoltre sono - colpa mia - abbastanza distratto (forse perché sono Pesci) perciò avevo dimenticato l'alimentatore del portatile a casa.<br />
Fortunatamente ora il portatile è di nuovo funzionante e posso scrivere queste poche righe. Ho trascorso un piacevole - sebbene stressante - weekend con vecchi amici e vecchi hobby (giochi di ruolo); ora invece è tempo di tornare sui libri. Roba di lavoro.<br />
Ho anche il libro di ricette, però, perciò nei prossimi weekend aspettatevi di trovare delle nuove ricette di pasta pubblicate qui.<br />
A presto.Luigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.com0tag:blogger.com,1999:blog-8255721664032581684.post-18533603251415749572013-01-09T13:39:00.001-08:002013-01-09T13:39:25.288-08:00Almost like AaronFirst of all Happy New Year, folks.<br />
This first post of the 2013 brings the news you, me for sure, were waiting for. I've received few days ago a proposal and today I've signed a new contract. Thus, for the next twelve months - just twelve, alas - I have an employement. And the fixed term can be seen as a con.<br />
Trying to see the brightest side, this job is quite better paid than the previous one back in 2011/2. I will never say how much or the name of the employer, just I let you know that the six months spent in Canada resulted to be quite effective for my career path.<br />
This post was meant to be named "Winter, I'm coming" - joking with the House Stark's motto - because I was thinking to move to Stockholm before this offer. Well, for sure I'm going to visit that city during this summer vacation. Instead, regarding my future living abroad you never know.<br />
Stay tuned.<br />
<br />
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Innanzitutto Buon Anno, gente.<br />
Questo primo post del 2013 porta le notizie che voi, io senz'altro, stavate aspettando. Ho ricevuto alcuni giorni fa una proposta contrattuale che oggi ho firmato. Perciò, per i prossimi dodici mesi - solo dodici, purtroppo - ho un impiego. E il tempo determinato può essere considerato un contro.<br />
Provando a vedere i lati positivi, questo lavoro è decisamente meglio pagato che quello precedente nel 2011/2. Non dirò mai quanto o il nome del datore di lavoro, sappiate però che i sei mesi trascorsi in Canada si sono rilevati molto efficaci per il mio percorso di carriera.<br />
Questo post avrebbe dovuto chiamarsi "Inverno, sto arrivando" - giocando col motto della Casa Stark - perché stavo pensando di trasferirmi a Stoccolma prima di questa offerta. Di cerco andrò a visitarla durante queste vacanze estive. Invece, per quanto riguarda il mio vivere all'estero non si sa mai.<br />
A presto.Luigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.com0tag:blogger.com,1999:blog-8255721664032581684.post-10465301389899172732012-12-30T07:17:00.000-08:002012-12-30T07:17:13.961-08:00Moviedrome. Part 4.Hi folks,<br />
first of all the sad news: today <a href="https://en.wikipedia.org/wiki/Rita_Levi_Montalcini" target="_blank">Rita Levi Montalcini</a> dies. The 103 years old neurologist won, in the 1986, the Nobel Prize in Phisiology or Medicine - together with Stanley Cohen - for the discovery of nerve growth factor. She was one of the paramount scientist in Italy and a mentor for all the researchers. The world of science loses an heavy weight today.<br />
Second, few brief updates: I've been spent few weeks back in Italy and among all the stuff I've done few interviews as well. From these last ones it will depend where I'll live in the following months.<br />
Now, let's talk about the movie. I've just found <a href="http://www.metacritic.com/movie/another-year" target="_blank">Another Year</a> (England 2010), a sweet and sour movie on the daily life of a London middle-aged married couple. A masterpiece in talking the minute life of everyone.<br />
Happy New Year to you all! <br />
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Ciao a tutti,<br />
innanzitutto le brutte notizie: oggi è morta <a href="https://it.wikipedia.org/wiki/Rita_Levi-Montalcini" target="_blank">Rita Levi Montalcini</a>. La 103enne neurologa vinse, nel 1986, il Premio Nobel in Fisiologia o Medicina - insieme a Stanley Cohen - per la scoperta del fattore di accrescimento della fibra nervosa. E' stata una delle massime scienziate in Italia e una mentore per tutti i ricercatori. Il mondo della scienza oggi perde un peso massimo.<br />
Secondo, alcuni brevi aggiornamenti: ho trascorso alcune settimane di nuovo in Italia e tra le altre cose ho fatto anche dei colloqui. Da questi ultimi dipende dove vivrò nei prossimi mesi.<br />
Ora, parliamo del film. Ho appena scoperto Another Year (Inghilterra 2010), una pellicola agrodolce sulla vita di ogni coppia londinese di mezza età. Un capolavoro nella sua semplicità di parlare della vita di ognuno.<br />
Buon Anno a tutti!Luigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.com0tag:blogger.com,1999:blog-8255721664032581684.post-64726825909079524722012-11-14T02:29:00.000-08:002012-11-14T02:29:04.913-08:00Lessons learnedHi folks,<br />
this is my first post after my coming back to Italy. First of all I want to assure you that I won't abandon this blog even if my first Canadian experience is done. I owe that to my readers in homeland (not the tv series), USA, Russia and wherever else someone believes - for whatever reasons - this blog is wothwhile to read.<br />
Once a person with whom I've never had a great feeling said something smart: never let spend a day without learning something new.<br />
After those 6 months spent in Canada surely I've learned something useful besides of cooking seafood and spell the name "Bill Maher" correctly. Hopefully the past posts have give you some hints regarding how helpful was my past experience.<br />
Just some new, recent findings:<br />
<ul>
<li>whenever you may, travel with Lufthansa. It's much way better than Air Canada for transcontinental flights.</li>
<li>live in a country where the contents from Comedy Cental are available. </li>
<li>(quote) don't settle, keep looking.</li>
</ul>
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Ciao a tutti,<br />
questo è il mio primo post dopo il rientro in Italia. Innanzitutto voglio assicurarvi che non abbandonerò questo blog anche se la mia prima esperienza canadese sia ormai finita. Lo devo ai miei lettori in Italia, USA, Russia e altrove dove qualcuno crede - chissà perché - questo blog sia degno di esser letto.<br />
Una volta una persona con cui non son mai andato molto d'accordo disse qualcosa di interessante: mai trascorrere un giorno senza aver appreso qualcosa di nuovo.<br />
Dopo questi 6 mesi trascorsi in Canada di certo ho imparato qualcosa di utile oltre a cucinare frutti di mare e a pronunciare il nome "Bill Maher" correttamente. Spero che i post precedenti vi abbiano dato qualche dettaglio su quanto sia stata utile questa esperienza.<br />
Alcune nuove, recenti scoperte:<br />
<ul>
<li>ogniqualvolta possiate, viaggiate con Lufthansa. Molto veglio di Air Canada per voli intercontinentali.</li>
<li>vivete in un paese in cui i contenuti di Comedy Central sia disponibili.</li>
<li>(cit.) non vi fermate, continuate a cercare. </li>
</ul>
<br />Luigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.com0tag:blogger.com,1999:blog-8255721664032581684.post-29946895763032167242012-11-05T09:06:00.001-08:002012-11-05T09:06:05.261-08:00Italians do it better. Part 15.Today starts the my last week, for now, here in Calgary. In fact next Monday I'll take a flight back to Milan, Italy and I'm going to enjoy another time the amazing fun to spend sixteen, or even more, hours in an airplane.<br />
By the way it's too early to think about so let's talk about the receipt instead.<br />
<br />
<b>Ingredients (for 4 persons)</b><br />
<ul>
<li><span class="" id="result_box" lang="en"><span class="hps">320g of</span> <span class="hps">taglistelle (a type of pasta)</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">400g of mussels</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">200g of tomato pulp</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">150g of already polished clams</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">150g of shrimp tails</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">100g of mozzarella</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 onion</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">a knob of butter</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">olive oil</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">salt and pepper</span></span><span class="" id="result_box" lang="en"><span class="hps"> </span></span></li>
</ul>
<span class="" id="result_box" lang="en"><span class="hps">Let the clams and the mussels, well scrubbed and polished, open in a pan with a tablespoon of oil.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Let the onion wilt in two tablespoons of olive oil in another pan; add the peeled shrimps and cook for 2-3 minutes, stir and add the tomato pulp. Add salt and pepper, then add the filtered water from the seafood. Let simmer for ten minutes circa, add the shelled seafood, after eliminating those remained closed, keeping aside some with the shell: cook from another three minutes.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">At this point you can boil the past and then drain it as usual and the </span></span><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">result sholud be similar (hopefully better) of this one.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4T4RJ_eSfev79Gz2tOG-6NeX8sB9H3TtyNKZPksTuelf6EaRWAf75keE1hlA_Bij92_lDqxNhZ6nvWdMtncrKtxg3slR_vVaATLEh9vU14jYLrbGFa5yZaRSwyDKSTG-zHZ5pb75ctSUW/s1600/DSCN2889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4T4RJ_eSfev79Gz2tOG-6NeX8sB9H3TtyNKZPksTuelf6EaRWAf75keE1hlA_Bij92_lDqxNhZ6nvWdMtncrKtxg3slR_vVaATLEh9vU14jYLrbGFa5yZaRSwyDKSTG-zHZ5pb75ctSUW/s320/DSCN2889.JPG" width="320" /></a></div>
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<br />
<br />
<br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">Instead of usual procedure you could boil the pasta, drain it and season it with the mozzarella, most of the sauce and the butter then put it in four buttered ramekins, pressing slightly. Cover with an alluminium foil and bake in a water bath in the oven at 200°C for half an hour. Let rest the timbales for five minutes, take them out of the mould on the plates, garnish them with the mussels and serve them with the rest of the sauce.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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Buon appetito.<br />
<br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">--------------------------------------------------------------------------------</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
Oggi comincia la mia ultima settimana, per adesso, a Calgary. Infatti lunedì prossimo ho il volo di ritorno per Milano e mi godrò un'altra volta l'incredibile divertimento di trascorrere sedici, o forse più, ore in un aereo.<br />
Comunque sia è troppo presto per pensarci perciò parliamo invece della ricetta.<br />
<span class="" id="result_box" lang="en"><span class="hps">Fate aprire le vongole e le cozze, ben raschiate e lavate, in una padella con un cucchiaio d'olio.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Fate appassire la cipolla tritata in due cucchiai d'olio in un altro tegame; unite i gamberetti sgusciati e fate cuocere per 2-3 minuti, mescolate e unite la polpa di pomodoro. Salate e pepate, poi aggiungete l'acqua filtrata dei frutti di mare. Lasciate sobbollire per circa dieci minuti, unite i molluschi sgusciati, dopo aver eliminato quelli rimasti chiusi, tenendone da parte alcuni con il guscio: cuocete per altri tre minuti.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Lessate le tagliatelle, scolatele, conditele con la mozzarella a dadini, gran parte del sugo preparato e il burro e mettetele in quattro stampini imburrati, pressando leggermente. Coprite con alluminio e cuocete a bagnomaria nel forno a 200°C per mezz'ora. Fate riposare i timballi per cinque minuti, sformateli sui piatti, guarniteli con le cozze e serviteli con il sughetto caldo rimasto.</span></span>Luigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.com0tag:blogger.com,1999:blog-8255721664032581684.post-56797963829222701812012-11-03T17:14:00.002-07:002012-11-03T17:14:57.996-07:00Seasonal migrationNothing particular to say.<br />
Just sharing a thought that has been going with me for few days.<br />
Now that I'm close to leave the country, and I'm sayigng goodbye to my friends, I feel like those birds which fly towards east looking for warmer places where to spend the winter.<br />
Let's see what happen next. Probably, just like those birds, I'll be back on this land when spring will be back. You never know...<br />
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Niente in particolare da dire.<br />
Solo condividere un pensiero che ho da qualche giorno.<br />
Ora che sto per lasciare il paese, e salutare gli amici, mi sento come quegli uccelli che volano verso est cercando posti più miti in cui trascorrere l'inverno.<br />
Vediamo cosa accade. Probabilmente, proprio come quegli uccelli, sarò di ritorno su queste sponde quando tornerà la primavera.<br />
Non si sa mai...Luigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.com0tag:blogger.com,1999:blog-8255721664032581684.post-86244548723080470742012-10-27T15:34:00.000-07:002012-10-27T15:34:03.811-07:00Italians do it better. Part 14.It's still Halloween time and if I was a serious blogger I should post some receipe with pumpkins dishes but I'm too lazy and not so serious for that. Hope my readers enjoy the post as usual.<br />
My dish tasted quite good, though, probably because I was watching Bat-Man (the one directed by Burton) while cooking.<br />
<br />
<b>Ingredients (for 4 persons)</b><br />
<ul>
<li><span class="" id="result_box" lang="en"><span class="hps">320g of</span> <span class="hps">tagliolini (a type of pasta)</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">800g of mussels</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">350g of zucchini</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">5 spoons of olive oil</span></span></li>
<li>a wisp of basil</li>
<li><span class="" id="result_box" lang="en"><span class="hps">a wisp of pearsley</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 onion</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 garlic clove</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">salt and pepper</span></span></li>
</ul>
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Wash and</span> <span class="hps">scrape</span> <span class="hps">the mussels</span> <span class="hps">under cold tap water and</span> <span class="hps">deprive the of </span><span class="hps">the</span> <span class="hps">"beards"</span><span>.</span></span> </span></span><span class="" id="result_box" lang="en"><span class="hps">Put the mussels in</span> <span class="hps">a saucepan,</span> <span class="hps">add the parsley</span> <span class="hps">and let them open</span><span>,</span> covering the<span class="hps"> container</span><span>. </span></span><span class="" id="result_box" lang="en"><span class="hps">Shell them</span><span class="">, removing</span> <span class="hps">the mussels</span> <span class="hps">left closed</span><span class="">, strain the</span> <span class="hps">cooking liquid and</span> <span class="hps">keep it aside.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Saute</span> <span class="hps">the zucchini</span> <span class="hps">into strips</span><span>, along with sliced onion</span> <span class="hps">and garlic</span><span>, in</span> <span class="hps">4</span> <span class="hps">tablespoons of olive oil</span> <span class="hps">for 4-5 minutes</span><span class="">, add salt</span> <span class="hps">halfway through cooking.</span></span></span></span><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"> Add the</span> <span class="hps">mussels and</span> <span class="hps">the filtered liquid</span> <span class="hps">and cook</span> <span class="hps">for a few minutes</span><span>; add</span><span>,</span> <span class="hps">off the heat</span><span class="">, chopped basil</span> <span class="hps">and mix well.</span></span> </span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Boil the pasta</span> <span class="hps">in plenty of</span> <span class="hps">boiling salted water</span> <span class="hps">with the remaining oil</span><span>, drain it</span> <span class="hps">al dente</span><span>, mix it</span> <span class="hps">with the mixture of</span> <span class="hps">zucchini and</span> <span class="hps">mussels</span> <span class="hps">prepared</span><span>,</span> <span class="hps">transferred to a</span> <span class="hps">serving dish and</span> <span class="hps">serve it immediately.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Buon appetito.</span></span><br />
The result sholud be similar (hopefully better) of this one.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">--------------------------------------------------------------------------------</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
Siamo ancora nel periodo di Halloween e se fossi un blogger serio dovrei pubblicare qualche ricetta a base di zucca, ma sono troppo pigro e non così serio per farlo. Mi auguro che i miei lettori gradiscano il post come sempre.<br />
Il piatto è venuto abbastanza bene, comunque, probabilmente perché stavo guardando Bat-Man (quello diretto da Burton) mentre cucinavo.<br />
<br />
<b>Ingredienti (per 4 persone)</b><br />
<ul>
<li><span class="" id="result_box" lang="en"><span class="hps">320g di</span> <span class="hps">tagliolin </span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">800g di cozze</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">350g of zucchini</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">5 cucchiai di olio d'oliva extravergine</span></span></li>
<li>un mazzetto di basilico</li>
<li><span class="" id="result_box" lang="en"><span class="hps">un mazzetto di prezzemolo</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 cipolla</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 scalogno</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">sale e pepe</span></span></li>
</ul>
<span class="" id="result_box" lang="en"><span class="hps"> </span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Lavate e raschiate bene le cozze sotto acqua corrente e privatele delle "barbe". Mettetele in una casseruola, unite il prezzemolo e fatele aprire, a recipiente coperto. Sgusciatele, eliminando le cozze rimaste chiuse, filtrate il liquido di cottura e tenetelo da parte.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Rosolate le zucchine a listarelle, la cipolla e l'aglio affettati in 4 cucchiai d'olio per 4-5 minuti, salando a metà cottura.</span></span><span class="" id="result_box" lang="en"><span class="hps"> </span></span><span class="" id="result_box" lang="en"><span class="hps">Unite le cozze e il liquido filtrato e fate cuocere ancora per qualche istante; aggiungete, fuori dal fuoco, il basilico tritato e mescolate bene.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Lessate la pasta in abbondate acqua bollente salata con l'olio rimasto, scolatela al dente, mescolatela con il composto di zucchine e cozze preparato, trasferite su un piatto da portata e servite immediatamente.</span></span>Luigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.com0tag:blogger.com,1999:blog-8255721664032581684.post-78489679104804259842012-10-26T17:46:00.001-07:002012-10-26T17:46:16.390-07:00Movidrome. Part 3.Being this Halloween time I should be supposed to suggest a spooky movie. Unfortunately I won't, but the movie which I'm goint to talk about is somehow a fantasy one. Here you may find the summary of <a href="http://www.metacritic.com/movie/never-let-me-go" target="_blank">Never Let Me Go</a>.<br />
While watching as soon as the major revelation of the movie occurs, I felt like the plot was very suited for a novel. In fact the movie is adapted by a novel written by Kazuo Ishiguro.<br />
I've found the movie haunting and slightly disturbing. The idea in itself of human clonation for organ donation purposes is quite upsetting.<br />
The movie carrries out itself slowly but I believe it's the right peace for a plot like this. The acting was generally good, specially Carey Mulligan and Charlotte Rampling. The soundtrack is kind and haunting just like the movie, and the scenery of the English countryside really beautiful.<br />
You should watched if you like romantic dramas.<br />
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Questo è periodo di Halloween e dovrei suggerirvi un film che vi spaventi un po'. Sfortunatamente non lo farò, ma il film di cui parlerò è il qualche modo di fantasia e si intitola: <b>Non lasciarmi</b>.<br />
<span class="data">E' la storia di tre bambini, Ruth, Kathy and Tommy, che trascorrono la loro infanzia in una scuola inglese, all'apparenza idilliaca. Con la pubertà, scoprono che devono affrontare la forza dell'amore che provono uno per l'altro, e prepararsi alla terrificante realtà che li attende.</span><br />
<span class="data">Nel momento in cui si è avuto il grande colpo di scena, ho percepito chiaramente che la trama fosse molto adatta a un romanzo. Infatti il film è un adattamento del romanzo scritto da </span>Kazuo Ishiguro.<br />
Ho trovato il film in qualche modo spettrale e disturbante. L'idea stessa della clonazione di essere umani per donare gli organi è decisamente sconvolgente.<br />
Il film procende lentamente, ma credo che sia il ritmo giusto per una trama come questa. La recitazione è buona nel complesso, specialmente Carey Mulligan e Charlotte Rampling. La colonna sonora è dolce e spettrale come il film, e i paesaggi della campagna inglese sono davvero belli.<br />
Dovreste guardarlo se vi piacciono i drammi a sfondo sentimentale.<br />
<br />Luigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.com0tag:blogger.com,1999:blog-8255721664032581684.post-60559289349504234672012-10-22T16:36:00.000-07:002012-10-22T16:36:06.942-07:00Exit strategyYesterday my work permit, alas, expired and now I've started to enjoying my (almost forced) vacation and my new visitor status.<br />
During the past weeks I've been spending a lot of time thinking what to do next and I've came to two conclusions:<br />
<ol>
<li>I really do like Canada,</li>
<li>I really cannot work here legally right now.</li>
</ol>
The only way to put together the two afore mentioned points is applying for a new work permit and in the meanwhile enjoying some vacation in a warmer place: Italy.<br />
So I apologize in advance with my Canucks readers, but sooner or later I'll leave the country and this blog will be a journey from another place.<br />
Bye, for now.<br />
<br />
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Ieri il mio permesso di lavoro è, purtroppo, scaduto e ora mu golo le (quasi forzate) vacanze e il mio nuovo status di turista.<br />
Durante le scorse settimane ho trascorso del tempo pensando a cosa fare e sono giunto a due conclusioni:<br />
<ol>
<li>Il Canada mi piace davvero,</li>
<li>Non posso lavorare legalmente qui al momento.</li>
</ol>
L'unico modo per conciliare i due punti citati sopra è richiedere un nuovo permesso di lavoro e nel frattempo godermi le vacanze in un posto più caldo: l'Italia.<br />
Mi scuso in anticipo coi miei lettori canadesi, ma presto o tardi lascerò il paese e questo blog diventerà il diario di un'altra avventura.<br />
Saluti, per ora. Luigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.com0tag:blogger.com,1999:blog-8255721664032581684.post-56649920371500490072012-10-21T17:50:00.001-07:002012-10-21T17:50:25.904-07:00Italians do it better. Part 13.Finally the fall came to Calgary, the leaves are turning colours and the temperatures are dropping. The last part is something to which still I've to get accustomed.<br />
In the meanwhile, why not warm a bit with a new receipt?<br />
<br />
<b>Ingredients (for 4 persons)</b><br />
<ul>
<li><span class="" id="result_box" lang="en"><span class="hps">320g of</span> <span class="hps">tagliolini (a type of pasta)</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">100g of smoked salmon</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">4 spoons of cream</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">50g of butter</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1/2 lemon juice</span></span><span class="" id="result_box" lang="en"><span class="hps"> </span></span></li>
</ul>
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Cut</span> <span class="hps">the smoked salmon</span> <span class="hps">into thin strips</span><span>,</span> <span class="hps">then</span> <span class="hps">put it</span> <span class="hps">on a plate and</span> <span class="hps">sprinkle</span> <span class="hps">thoroughly with</span> <span class="hps">lemon juice</span><span>.</span></span> </span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Boil</span> <span class="hps">a pot of water</span><span>, add salt and</span> <span class="hps">let</span> <span class="hps">cook</span> <span class="hps">the pasta</span> <span class="hps">for 3-4 minutes. </span></span></span></span><span class="short_text" id="result_box" lang="en"><span class="hps">Drain the pasta and</span> <span class="hps">transfer it</span> <span class="hps">to a</span> <span class="hps">serving dish. </span></span><span class="" id="result_box" lang="en"><span class="hps">Season the pasta with</span> <span class="hps">cream,</span> <span class="hps">butter in flakes</span> <span class="hps">and</span> <span class="hps">strips of</span> <span class="hps">salmon. </span></span><span class="" id="result_box" lang="en"><span class="hps">Gently</span> <span class="hps">mix</span> <span class="hps">everything together and</span> <span class="hps">serve immediately</span><span>.</span></span><br />
<span class="" id="result_box" lang="en"><span><span class="" id="result_box" lang="en"><span><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Buon appetito.</span></span><br />
The result sholud be similar (hopefully better) of this one.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="" id="result_box" lang="en"><span><span class="" id="result_box" lang="en"><span><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnvLO9qM4xnI-uRRX7zlNfvm58Kjr1r9E9xMyX4vzxn9b8EvVW8MuuOSgo1nS37v93LWSyzsKt0SiILvlXzDpRDL9ZLtm7o98dWU4x-hmzM7TbTEMdZvBusWCtmKflArEkCn8I50D0PZf/s1600/DSCN2868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnvLO9qM4xnI-uRRX7zlNfvm58Kjr1r9E9xMyX4vzxn9b8EvVW8MuuOSgo1nS37v93LWSyzsKt0SiILvlXzDpRDL9ZLtm7o98dWU4x-hmzM7TbTEMdZvBusWCtmKflArEkCn8I50D0PZf/s320/DSCN2868.JPG" width="320" /></a></div>
<span class="" id="result_box" lang="en"><span><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"></span></span></span></span></span></span></span></span></span></span></span></span></span> </span></span><br />
<span class="" id="result_box" lang="en"><span>Ps: enjoy the Halloween time, have scary fun at ScreamFeast, carve a pumpkin and don't forget to support <a href="http://www.pinkribbon.com/" target="_blank">Pink Ribbon</a>.</span></span><br />
<span class="" id="result_box" lang="en"><span><br /></span></span>
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<span class="" id="result_box" lang="en"><span><br /></span></span>
<span class="" id="result_box" lang="en"><span>Alla fine l'autunno è arrivato a Calgary, le foglie stanno cambiando colore e le temperature si stanno abbassando. All'ultima parte mi ci devo ancora abituare.</span></span><br />
<span class="" id="result_box" lang="en"><span>Nel frattempo perché non riscaldarsi con una nuova ricetta?</span></span><br />
<span class="" id="result_box" lang="en"><span><br /></span></span>
<b>Ingredienti (for 4 persone)</b><br />
<ul>
<li><span class="" id="result_box" lang="en"><span class="hps">320g di</span> <span class="hps">tagliolini</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">100g di salmone affumicato</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">4 cucchiai di panna</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">50g di burro</span></span></li>
<li>Il succo di mezzo limone<span class="" id="result_box" lang="en"><span class="hps"><br /></span></span></li>
</ul>
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"></span></span>Tagliate a listarelle sottili il salmone affumicato, quindi mettetelo in un piatto e irroratelo per bene con il succo di limone. </span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Portate a ebollizione una pentola d'acqua, salatela e fatevi cuocere i tagliolini per 3-4 minuti. Scolateli e trasferiteli su un piatto da portata. Condite la pasta con la panna, il burro a fiocchetti e le listarelle di salmone. Mescolate delicatamente il tutto e portate subito in tavola.</span></span>Luigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.com0tag:blogger.com,1999:blog-8255721664032581684.post-79039392371318063352012-10-14T14:58:00.004-07:002012-10-14T14:58:53.503-07:00Moviedrome. Part 2.The movie I'm going to recommend to you is perfectly in line with my tastes, mainly drama as you already know.<br />
Here you may find the summary for <a href="http://www.metacritic.com/movie/hunger" target="_blank">Hunger</a>. I've decided to use Metacritic.com instead of Imdb.com because I find the second one relies too much on the public reviews. I know I could sound snob but I seldom agree with the public, I prefer to hear the critics' opionions; I've found them more close to my preferences.<br />
Hunger is a very well directed drama, shot with a bitter, and disturbing, attention for the details. Steve McQueen, the director, uses superbly the camera; especially with the close-ups. Good acting by the whole cast, Fassbender above the average.<br />
Ps: I warmly recommend "Argo". Now in the movie theatres.<br />
<br />
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<br />
Il film che vi suggerisco è perfettamente in linea coi miei gusti, essendo un dramma: Hunger (2008).<br />
La pellicola segue la vita nella Prigione Maze (traducibile con "labirinto"), nell'Irlanda del Nord, con un'interpretazione dei toccanti eventi che ruotarono intorno allo sciopero della fame indetto nel 1981 dall'IRA (Irish Repubblican Army - Esercito Repubblicano Irlandese) guidato da Bobby Sands (interpretato da Fassbender).<br />
Dramma davvero ben fatto. Girato con una spietata, e distrubante, attenzione per i dettagli. Ottimo uso della macchina da prese, specie nei primi e primissimi piani. Fassbender dà buona prova di sé. <br />
<br />
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Luigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.com0tag:blogger.com,1999:blog-8255721664032581684.post-58261189659308607482012-10-07T16:50:00.000-07:002012-10-07T16:50:20.169-07:00ThanksgivingThanksgiving is such a huge celebration here in North America that it seems very lame to explain what it is. The name of the holiday is very self-explanatory, though.<br />
I want to take advantage of this celebration to thank all the people, mainly my family, who supported me during this adventure back in Europe and the new friends (as well as business relations) I've met here in Canada. Unfortunately there're quite strict laws regarding immigration for temporary foreign workers here and I'm not eligible for exetending my visa, for now.<br />
This means I've to leave the country in a few weeks. Then I'll enjoy a bit of vacation - this summer for me was just work - back in Italy and think about the next move, read "moving", in Europe.<br />
By the way, I've still time to spend here and I'm going to enjoy this wonderful country till I can.<br />
Happy Thanksgiving to you all!!!<br />
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Il Giorno del Ringraziamento è una festa molto importante qui in Nord America e potrei stare ad annoiarvi con km di racconti al riguardo. Invece, per questa volta, preferisco reindirizzarvi alla pagina della (quasi) sempre affidabile Wikipedia: <a href="http://it.wikipedia.org/wiki/Giorno_del_Ringraziamento" target="_blank">Giorno del Ringraziamento</a>. Il nome della festa è abbastanza autoesplicativo, comunque.<br />
Voglio approfittare di questa festa per ringraziare tutte le persone in Europa, soprattutto la mia famiglia, che mi hanno sostenuto durante questa avventura e i nuovi amici (e colleghi) che ho incontrato qui in Canada. Sfortunatamente ci sono delle leggi abbastanza severe per quanto concerne l'immigrazione di lavoratori stranieri temporanei in questo paese, e non sono in grado di estendere la durata del mio visto per ora.<br />
Questo significa che dovrò lasciare il paese tra poche settimane. Poi potrò godermi delle vacanze - questa estate per me è stata quasi tutta dedicata al lavoro - in Italia e pensare alla prossima mossa, ovvero trasferimento, in Europa.<br />
Comunque ho ancora del tempo da trascorrere qui e mi godrò questo meraviglioso paese finché posso.<br />
Felice Giorno del Ringraziamento a tutti!!!Luigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.com0tag:blogger.com,1999:blog-8255721664032581684.post-34839706066620288232012-09-26T19:38:00.000-07:002012-09-26T19:38:31.503-07:00Regarding how to deploy a custom applicationThese days I've been developing, using Visual Studio 2010, a new custom activity for a new project and I've realized that my previous post <a href="http://fledbrain.blogspot.ca/2012/08/how-to-develop-send-email-with.html" target="_blank">How to develop a 'Send email with attachment' SharePoint Designer 2010 custom workflow activity </a>lacks of clarity regarding the deployment part.<br />
I didn't document rightly the process, so this time I've experienced petty issues during the deployment phase.<br />
I'm going to report them hoping this could help someone's work.<br />
If during the build phase you receive an error such as "Assembly name not found", you should check out that the actual assembly name is consistent with which used in the manifest file. You can edit the assembly name for a project by right-clicking the project, selecting Properties.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn6699NxO6qsUfEkAq1JphqqJJlloWs60MQqYq7uu6mrq2psfj5RPeHYS8E0GPaFbZTWtSOSWxtO_nclNmpB406SIhZ-ZK5HV-dPrxPm9Ep5ILyFgTojSWF5tqE8uKX5tnWxeTEpARRMvM/s1600/Assembly+name.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn6699NxO6qsUfEkAq1JphqqJJlloWs60MQqYq7uu6mrq2psfj5RPeHYS8E0GPaFbZTWtSOSWxtO_nclNmpB406SIhZ-ZK5HV-dPrxPm9Ep5ILyFgTojSWF5tqE8uKX5tnWxeTEpARRMvM/s320/Assembly+name.jpg" width="320" /></a></div>
<br />
Other errors I've experienced are addressed by the following links:<br />
<ul>
<li><a href="http://sharepoint.stackexchange.com/questions/36620/custom-workflow-activity-shows-up-but-cant-be-selected" target="_blank">Custom workflow SPD2010 activity shows up but can't be selected;</a></li>
<li><a href="http://ikarstein.wordpress.com/2011/01/21/error-while-connecting-to-a-sharepoint-2010-web-site-in-sharepoint-designer-2010/" target="_blank">Error while connecting to a SharePoint 2010 web site in SharePoint Designer 2010;</a></li>
<li><a href="http://social.msdn.microsoft.com/Forums/en-US/sharepoint2010general/thread/0ac5b1a1-0343-4fc1-8db5-9a673001948c" target="_blank">Failed to create receiver object when deploying solution.</a></li>
</ul>
That's all for now.<br />
<br />
<br />
<br />Luigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.com0tag:blogger.com,1999:blog-8255721664032581684.post-66106437398549705322012-09-23T18:20:00.000-07:002012-09-23T18:20:05.504-07:00Italians do it better. Part 12.It's has been a quite busy week for me: a lot of nights spent out of home, the fifth month spent here in Calgary.<br />
Regarding the visa, I'm still waiting for news from Service Canada but the work is pretty good, the economy in the Province is good as well and I'm quite comfident the visa will be extended.<br />
No other news regarding the visa at the moment, so we can skip to the topic you've already guessed by the title.<br />
<br />
<b>Ingredients (for 4 persons)</b><br />
<br />
<br />
<ul>
<li><span class="" id="result_box" lang="en"><span class="hps">320g of</span> <span class="hps">tagliatelle (a type of pasta)</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">350g of squids</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">200g of eggplants</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">150g of corn salad</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">5 spoons of olive oil</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 garlic clove</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">salt and pepper</span></span></li>
</ul>
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Peel</span> <span class="hps">the eggplants</span><span>, wash</span> and chop them <span class="hps">into cubes,</span> <span class="hps">sprinkle with</span> <span class="hps">salt</span> <span class="hps">and leave to</span> <span class="hps">drain</span> <span class="hps">in a colander</span> <span class="hps">for about 30</span> <span class="hps">minutes.</span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Meanwhile,</span> <span class="hps">clean</span> <span class="hps">the squid</span><span>s, wash</span>, <span class="hps">dry and cut</span> <span class="hps">them into rings.</span></span></span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Rinse off</span> <span class="hps">under running water</span> <span class="hps">the diced</span> <span class="hps">eggplants</span><span>, drain</span><span>, squeeze</span> <span class="hps">and</span> <span class="hps">put them to fry</span> <span class="hps">in a pan</span> <span class="hps">over high heat</span> <span class="hps">with 2</span> <span class="hps">tablespoons of</span> <span class="hps">hot oil</span><span>.</span></span> </span></span></span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Meanwhile,</span> <span class="hps">boil the</span> <span class="hps">tagliatelle</span> <span class="hps">in salted water and</span> <span class="hps">drain them.</span></span> </span></span></span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">In</span> <span class="hps">a large pan</span> <span class="hps">fry</span> <span class="hps">the chopped garlic</span> <span class="hps">in the remaining oil</span><span>;</span> <span class="hps">add the</span> <span class="hps">corn salad</span><span>, calamari</span><span class="">, salt and pepper</span> <span class="hps">and let simmer</span> <span class="hps">for 5</span> <span class="hps">minutes, then</span> <span class="hps">add the diced</span> <span class="hps">eggplants</span> <span class="hps">fried</span><span>, tagliatelle</span> <span class="hps">and 1-2</span> <span class="hps">ladles</span> <span class="hps">of the pasta </span><span class="hps">cooking water,</span> stir and cook.</span></span></span></span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="short_text" id="result_box" lang="en"><span class="hps">Transfer the</span> <span class="hps">tagliatelle on</span> <span class="hps">a platter</span> <span class="hps">and serve.</span></span> </span></span></span></span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Buon appetito.</span></span><br />
The result sholud be similar (hopefully better) of this one.</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignIIar_kE1UTM7z8g41LfXkWqkJQEVYywGfyvv3AijXNiSmr6hlHNjrlxUu63iBhPbyamETYfr5x2oBhRMhHFLCROwIGPIZaSmrltT8JQzDF9Nxpu1467f0WEqYm2DgOt7zKRQhYtUL9J/s1600/DSCN2828.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignIIar_kE1UTM7z8g41LfXkWqkJQEVYywGfyvv3AijXNiSmr6hlHNjrlxUu63iBhPbyamETYfr5x2oBhRMhHFLCROwIGPIZaSmrltT8JQzDF9Nxpu1467f0WEqYm2DgOt7zKRQhYtUL9J/s320/DSCN2828.JPG" width="320" /></a></div>
<br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">Ps: after wacthing SNL yesterday night I suggest you to watch that show: Joseph Gordon-Levitt is awesome!</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">-----------------------------------------------------------------------------------------------</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">E' stata una settimana alquanto impegnata per me: parecchie notti trascorse fuori con amici, il quinto mese di permanenza qui a Calgary.</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">Per quanto concerne il visto, sono accora in attesa di novità da Servica Canada (l'agenzia governativa preposta a queste pratiche) ma il lavoro va abbastanza bene, l'economia della Provincia è anch'essa buona e sono fiducioso che il visto verrà esteso.</span></span></span></span></span></span></span></span></span></span></span></span></span><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"> </span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">Non essendoci altre notizie riguardanti il visto, al momento, direi di passare all'argomento che già avrete indovinato dal titolo.</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<b>Ingredienti (for 4 persone)</b><br />
<br />
<br />
<ul>
<li><span class="" id="result_box" lang="en"><span class="hps">320g di</span> <span class="hps">tagliatelle </span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">350g di calamari</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">200g di melanzane</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">150g di songino</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">5 cucchiai d'olio d'oliva extravergine</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 spicchio d'aglio</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">sale e pepe</span></span></li>
</ul>
<br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"></span></span>Mondate le melanzane, lavatele, riducetele a dadini, cospargetele di sale e lasciatele spurgare in uno scolapasta per circa 30 minuti. </span></span><br />
Nel frattempo, pulite i calamari, lavateli asciugateli e tagliateli ad anelli.<br />
Risciaquate sotto l'acqua corrente i dadini di melanzana, sgocciolateli, strizzateli e metteteli a rosolare in una padella , a fuoco vivace, con 2 cucchiai d'olio caldissimo.<br />
Nel frattempo, lessate le tagliatelle in acqua salata e scolatele.<br />
In un largo tegame soffriggete nell'olio rimasto l'aglio tritato; unite il soncino, i calamari, sale, pepe e fate stufare il tutto per 5 minuti, quindi aggiungete i dadini di melanzana rosolati, le tagliatelle e 1-2 mestolini della loro acqua di cottura, mescolate e fate insaporire il tutto.<br />
Trasferite le tagliatelle su un piatto da portata e servite.Luigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.com1tag:blogger.com,1999:blog-8255721664032581684.post-49454225960661894672012-09-17T21:26:00.001-07:002012-09-17T21:26:43.910-07:00The book's corner. Part 1.One of my greatest interest ever has always been reading. My parents know that, few shelves at home show how many books I've read, and my friends as well, knowing that a book usually is a present that I'll accept gladly.<br />
I'm not here for telling you about how many books I've read in the past and how smart I am, though; even if I am, indeed.<br />
Instead I really want to talk you briefly about a book that I've finished to read just tonight. Its name can be translated with "Dispute about God and surroundings", a present from my two ex-coworkers. The book is an amazing dialogue between Corrado Augias, a well-known atheist and left-wing Italian journalist, and Vito Mancuso, an Italian lay theologist, on topic such as God, Jesus, Virgin Mary, the soul, the ethic, Spinoza, and others.<br />
How it could be expectable, at the end of the book both authors are firmly convinced about their beliefes but nonetheless they find topic in common, and it's their openness the most interesting part of this dialogue. This book proves that if you manage to go over your dogma, even some atheists are as stubborn as San Paul but they won't never admit that, you can discover aspects of you that you hadn't realized yet.<br />
And as for my case, you can restart to call yourself Christian because, after all, every religion started with a man, or a woman; before the Christ came Yehoshua ben Yosef (Jesus son of Joseph).<br />
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Uno dei miei più grandi interessi è da sempre stato la lettura. Lo sanno bene i miei genitori, ci sono degli scaffali nella casa natale imbarcati per quanti libri ho letto, ed anche i miei amici, i quali sanno che un libro è un regalo che accetto sempre volentieri.<br />
Non so qui per raccontarvi comunque quanti libri ho letto in passato e quanto sia in gamba; anche se lo sono, eccome.<br />
A dire il vero voglio parlarvi brevemente di un libro che ho finito di leggere questa sera stessa. Il suo titolo è "Disputa su Dio e dintorni", un regalo di due miei ex colleghi. Il libro in questione è uno stupefacente dialogo tra Corrado Augias e Vito Mancuso, un teologo laico per chi non lo conoscesse, su argomenti quli Dio, Gesù, la Madonna, l'anima, l'etica, Spinoza, ed altri.<br />
Come era prevedibile, alla fine del libro entrambi gli autori restano fermamente convinti delle loro opinioni ma ciononostante trovano degli punti di contatto, ed è la loro apertura la parte più interessante di questo dialogo. Il libro dimostra che se si riescono a superare i propri dogmi, perfino alcuni atei sono testardi come San Paolo ma non lo ammetterebbero mai, si possano scoprire aspetti di sé di cui ancora non si era pienamente consapevoli.<br />
Come nel mio caso, puoi ricominciare a chiamarti Cristiano perché, dopo tutto, ogni religione è cominciata con un uomo, o una donna; prima del Cristo venne Yehoshua ben Yosef (Gesù figlio di Giuseppe).Luigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.com0tag:blogger.com,1999:blog-8255721664032581684.post-35394996137986740422012-09-15T17:52:00.001-07:002012-09-15T17:52:36.992-07:00Italians do it better. Part 11.There's anything better than enjoying a Saturday night eating some pasta; thus today I'm going to post another seafood reciepe.<br />
Let's getting started then.<br />
<br />
<b>Ingredients (for 4 persons)</b><br />
<br />
<ul>
<li><span class="" id="result_box" lang="en"><span class="hps">320g of</span> <span class="hps">tagliatelle (a type of pasta)</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">800g of polished clams</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">4 prawns</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">200g of tiny squids</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1dl of olive oil</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">red pepper</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">2 garlic cloves</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">parsley</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1dl of white cooking wine</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">salt and pepper</span></span><span class="" id="result_box" lang="en"></span></li>
</ul>
<span class="" id="result_box" lang="en"><span class="hps"></span></span><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Clean</span> <span class="hps">the prawns</span><span class="">, removing</span> <span class="hps">the heads</span> <span class="hps">and the diaphragm</span><span>,</span> <span class="hps">wash them and</span> <span class="hps">cut them</span> <span class="hps">into small pieces. </span></span></span></span><br /><span class="" id="result_box" lang="en"><span class="hps">Private</span> <span class="hps">the squids</span> <span class="hps">of the</span> <span class="hps">outer</span> <span class="hps">skins</span> <span class="hps">and innards</span><span>,</span> <span class="hps">wash</span><span class="">, drain</span> <span class="hps">and cut</span> <span class="hps">into rings.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Put</span> <span class="hps">the clams in</span> <span class="hps">a</span> <span class="hps">pan with a clove</span> <span class="hps">of garlic</span> <span class="hps">and some pepper</span><span>, sprinkle</span> <span class="hps">with wine and</span> <span class="hps">a tablespoon of oil</span> <span class="hps">and let them open</span><span>. <span class="" id="result_box" lang="en"><span class="hps">Remove the clams from the</span> <span class="hps">heat</span><span>, remove</span> <span class="hps">the</span> <span class="hps">mussels</span> <span class="hps">from the shells and</span> <span class="hps">collect them</span> <span class="hps">in a bowl,</span> put away <span class="hps">the clams</span> <span class="hps">remained closed</span><span class="">, strain the</span> <span class="hps">cooking liquid and</span> <span class="hps">keep it aside.</span></span></span></span></span></span><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span></span></span> </span></span><br />
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<span class="" id="result_box" lang="en"><span class="hps">In a pan</span> <span class="hps">heat the oil</span> <span class="hps">with</span> <span class="hps">the remaining garlic</span><span>, add</span> <span class="hps">the squid</span> <span class="hps">and brown</span> it <span class="hps">for two minutes</span><span>; add</span> <span class="hps">the shrimps</span> <span class="hps">and let them</span> <span class="hps">cook for</span> <span class="hps">another two minutes</span><span class="">,</span> <span class="hps">stirring constantly.</span></span></div>
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<span class="" id="result_box" lang="en"><span class="hps">In a pan</span> <span class="hps">heat the oil</span> <span class="hps">with</span> <span class="hps">the remaining garlic</span><span>, add</span> <span class="hps">the squid</span> <span class="hps">and brown</span> <span class="hps">for two minutes</span><span>, add</span> <span class="hps">the shrimp</span> <span class="hps">and let them</span> <span class="hps">cook for</span> <span class="hps">another two minutes</span><span class="">,</span> <span class="hps">stirring constantly. <span class="" id="result_box" lang="en"><span class="hps">Add the</span> <span class="hps">clams,</span> <span class="hps">the cooking liquid</span> <span class="hps">kept aside</span> <span class="hps">and continue cooking</span> <span class="hps">for a minute</span><span>,</span> <span class="hps">then</span> <span class="hps">add salt and pepper</span><span class="">.</span></span></span></span></div>
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<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">Boil the</span> <span class="hps">tagliatelle</span><span>,</span> dry them <span class="hps">al dente</span><span class="">, season the, with</span> <span class="hps">the mixture</span> <span class="hps">of fish,</span> <span class="hps">sprinkle with</span> <span class="hps">parsley</span> <span class="hps">and serve.</span></span></span></span></span></span></div>
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<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Buon appetito.</span></span><br />
The result sholud be similar (hopefully better) of this one.</span></span></span></span></span></span></div>
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<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"> </span></span></span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVva23DIChf6-xmuEzNjQzOxrewyanj_I4gkYjuckUHrCGABsY_9ZXMmoiMs4DA9N-9ws86_KecZ4Ftwn1FhaSmMGB4VVqK7aV3WeLEZK_83NyNZpxfW0ai6iC5XaHL8dRpeGCzT4NTai/s1600/DSCN2822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVva23DIChf6-xmuEzNjQzOxrewyanj_I4gkYjuckUHrCGABsY_9ZXMmoiMs4DA9N-9ws86_KecZ4Ftwn1FhaSmMGB4VVqK7aV3WeLEZK_83NyNZpxfW0ai6iC5XaHL8dRpeGCzT4NTai/s320/DSCN2822.JPG" width="320" /></a></div>
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<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"> </span></span></span></span></span></span></div>
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<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"> </span></span></span></span></span></span></div>
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<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">Ps: you have time till September 30th for watching "Next to normal" @ Theatre Calgary. A powerful drama, winner of the 2009 Pulitzer Prize for Best Drama that deserves to be watched. </span></span></span></span></span></span></div>
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<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">--------------------------------------------------------------------------------------- </span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">Non c'è niente di meglio per godersi un sabato sera che un piatto di pasta; perciò oggi pubblico una nuova ricetta di pesce.</span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">Cominciamo subito.</span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"> </span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"></span></span></span></span></span></span></span></span></span></span></span></span><b>Ingredienti (for 4 persone)</b><br />
<br />
<ul>
<li><span class="" id="result_box" lang="en"><span class="hps">320g di </span><span class="hps">tagliatelle</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">800g di vongole già spurgate</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">4 scampi</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">200g di calamaretti piccolissimi</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1dl di olio d'oliva extravergine</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">la punta di un peperoncino</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">2 spicchi d'aglio</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 mazzetto di prezzemolo tritato</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1dldi vino bianco secco</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">sale e pepe</span></span></li>
</ul>
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"> </span></span> </span></span></span></span></div>
</div>
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"></span></span>Pulite gli scampi, eliminando le teste e la membrana inferiore; lavateli e tagliateli a pezzetti. </span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Private i calamaretti della pellicina esterna e delle interiora; lavateli, sgocciolateli e tagliateli ad anelli.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Mettete le vongole in una padella con uno spicchio d'aglio sbucciato e il peperoncino, irrorate con il vino e un cucchiaio d'olio e fatele aprire. Toglietele dal fuoco, staccate i molluschi dai gusci e raccoglieteli in una ciotola; eliminate le vongole rimaste chiuse, filtrate il liquido di cottura e tenetelo da parte.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">In una padella scaldate l'olio con l'aglio rimasto, unitevi i calamaretti e fateli rosolare per due minuti; aggiungete gli scampi e fateli rosolare per altri due minuti; mescolando. Unite le vongole, il liquido di cottura tenuto da parte e continuate la cottura per un minuto; infine salate e pepate.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Lessate le tagliatelle; scolatele al dente, conditele con il composto di pesce, cospargete con prezzemolo e servite.</span></span>Luigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.com0tag:blogger.com,1999:blog-8255721664032581684.post-14960294552713388702012-09-04T16:41:00.001-07:002012-09-04T16:42:19.522-07:00Italians do it better. Part 10.Now that I've scared a bunch of people with posts related to my work (if you don't get what I was talking about there, please don't call yourself <i>geek</i>) it's time to go back to the everyone's favourite (from Canada to Russia) topic: food.<br />
Apparently there're still few seafood sauce recipes in my cook book I've to try, even if I recognize that this is not the best suited Province for the seafood, alas.<br />
<br />
<b>Ingredients (for 4 persons)</b><br />
<ul>
<li><span class="" id="result_box" lang="en"><span class="hps">300g of</span> <span class="hps">tagliatelle (a type of pasta)</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">500g of polished clams</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">300g of assorted fish (</span></span><span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class="hps">hake</span><span class="">, dogfish...)</span></span></span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class="">300g of tomatoes</span></span></span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class="">2 garlic cloves</span></span></span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class="">leek </span></span></span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class="">pearsley</span></span></span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class="">1dl of white cooking wine</span></span></span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class="">red pepper</span></span></span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class="">6 spoons of olive oil</span></span></span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class="">salt and pepper</span></span></span></span></li>
</ul>
<span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">Put</span> <span class="hps">the clams</span> <span class="hps">in a pan with</span> <span class="hps">the wine</span>, 1 clove <span class="hps">of garlic,</span> <span class="hps">a little parsley</span> <span class="hps">and 2</span> <span class="hps">tablespoons of olive oil</span>, <span class="hps">cover them and let the clams</span> <span class="hps">open</span>, <span class="hps">to</span> <span class="hps">medium heat.</span></span></span></span></span></span><span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"> Then remove</span> the clams <span class="hps">from the heat</span>, remove <span class="hps">the</span> <span class="hps">mussels</span> <span class="hps">from the shells</span>, eliminating <span class="hps">those that remained</span> <span class="hps">closed,</span> <span class="hps">strain the</span> <span class="hps">cooking liquid.</span></span></span></span></span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Clean the fish</span> <span class="hps">by depriving them</span> <span class="hps">of the heads and</span> <span class="hps">bones,</span> <span class="hps">wash and</span> <span class="hps">cut them into pieces</span>.</span> Brown the </span></span></span></span></span></span></span></span><span class="" id="result_box" lang="en"><span class="hps">chopped</span> <span class="hps">onion,</span> <span class="hps">chilli and</span> <span class="hps">remaining garlic</span> <span class="hps">and</span> cook the <span class="hps">the pieces of</span> <span class="hps">fish.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Add the</span> <span class="hps">chopped</span> <span class="hps">tomatoes</span>, the liquid <span class="hps">used to cook the</span> <span class="hps">clams</span>, salt and pepper <span class="hps">and cook</span> <span class="hps">for 4-5</span> <span class="hps">minutes,</span> <span class="hps">then add</span> <span class="hps">the clams</span> <span class="hps">and parsley</span> <span class="hps">left.</span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps"><span class="" id="result_box" lang="en"><span class="hps">Cook the</span> <span class="hps">pasta</span> <span class="hps">al dente</span>, season <span class="hps">with</span> <span class="hps">fish sauce</span> <span class="hps">and serve.</span></span></span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Buon appetito.</span></span><br />
The result sholud be similar (hopefully better) of this one.<br />
<br />
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<span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class=""><span class="" id="result_box" lang="en"><span class="hps">--------------------------------------------------------------------------------------- </span></span></span></span></span></span><br />
<br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class="">Ora che ho spaventato un mucchio di persone coi post relativi al mio lavoro (se non capite di cosa si parli in quei post; per piacere non dite di essere <i>geek</i>) è tempo di tornare all'argomento favorito da tutti, dal Canada alla Russia: il cibo.</span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class="">A quanto pare ci sono ancora delle ricette di pesce nel mio libro di cucina che devo ancora provare, anche se devo ammettere - purtroppo - che questa non sia la Provincia più adatta per il pesce.</span></span></span></span><br />
<span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class=""><br /></span></span></span></span>
<b>Ingredienti (per 4 persone)</b><br />
<ul>
<li><span class="" id="result_box" lang="en"><span class="hps">300g di </span><span class="hps">tagliatelle</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">500g di vongole già spurgate</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">300g di pesce assortito (nasello, pescatrice, palombo)</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">300g di pomodori</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">2 spicchi d'aglio</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 cipollotto tritato</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 dl di vino bianco</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">1 pezzetto di peperoncino tritato</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">6 cucchiai di olio d'oliva extravergine</span></span></li>
<li><span class="" id="result_box" lang="en"><span class="hps">sale e pepe </span></span></li>
</ul>
<span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class="">Mettete le vongole in un tegame con il vino, 1 spicchio d'aglio schiacciato, un poco di prezzemolo e 2 cucchiai d'olio; coprite e lasciate aprire, a fuoco moderato. </span></span></span></span><span class="" id="result_box" lang="en"><span class="hps"><span class="short_text" id="result_box" lang="en"><span class="">Togliete quindi dal fuoco, staccate i molluschi dai gusci, eliminando quelli rimasti chiusi; filtrate il liquido di cottura.</span></span> </span></span><br />
Pulite il pesce privandolo delle teste e delle lische, lavatelo e tagliatelo a pezzetti. Fate appassire nell'olio il trito di cipollotto, il peperoncino e l'aglio rimasto e rosolotevi i pezzetti di pesce.<br />
Unite i pomodori sminuzzati, il liquido di cottura delle vongole, sale e pepe e cuocete per 4-5 minuti; infine aggiungete le vongole e il prezzemolo rimasto.<br />
Lessate la pasta, scolatela al dente, conditela con il ragù di pesce e servite.<br />
<br />Luigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.com0tag:blogger.com,1999:blog-8255721664032581684.post-17497613556892620802012-09-01T11:42:00.000-07:002012-09-01T11:42:10.127-07:00How do hide the Site Contents from an Application PageIn case you would need to hide to some users the site contents, there's a quicker way rather than using css, javascript or editing the master page.<br />
Just use the simple instructions that Mike Smith gives here <a href="http://social.technet.microsoft.com/Forums/en-US/sharepoint2010customization/thread/aa310e4b-f3e4-4e36-877f-2ba1489388ca/" target="_blank">How do I hide 'Site Content' in sharepoint 2010 (from Social MS Technet)</a><br />
<i>Site Actions, Site Settings, Tree View and uncheckmark Tree View.</i><br />
That's everything.<br />
Ps: as every geek should know tonight is the season premiere of Doctor Who. Enjoy!<br />
Luigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.com0tag:blogger.com,1999:blog-8255721664032581684.post-32067859444781762642012-08-31T18:27:00.000-07:002012-08-31T18:27:19.623-07:00How to hide the CheckOut button in the RibbonAs you may know, Microsoft spent a lot of money few years ago before releasing their Office 2010 suite. One of the most famous feature was the 'ribbon'. Some people like it, other ones don't, but that ribbon is there to stay.<br />
Still sometimes someone would like to change the look and feel of the ribbon. Let's say that you need to hide a button in the ribbon from an application page.<br />
The easiest way I've found, in my humble opinion, for achiving this result is via a css style tag within the application page.<br />
You could use the developer tools (F12) in IE and look for the ID of the element you need to hide.<br />
Furthermore you may find here the <a href="http://msdn.microsoft.com/en-us/library/ee537543.aspx" target="_blank">Default Server Ribbon Customization Locations</a><br />
Those are the information you need.<br />
Thus your css should look like this one:<br />
<br />
<style type="text/css"><br />
#Ribbon\.ListForm\.Display\.Manage\.CheckOut-Large<br />
display:none;<br />
</style> <br />
<br />
<br />Luigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.com0tag:blogger.com,1999:blog-8255721664032581684.post-1405900345807465722012-08-30T20:34:00.000-07:002012-08-30T20:34:23.594-07:00How to add a script inline in a SharePoint 2010 Application PageBy default, adding inline code into an application page is forbidden for security reasons.<br />This behavior can be changed by editing the web.config configuration file for the IIS Web Application.<br />Look for the <i>SafeMode</i> element and add a child element that looks like the following one:<br /><br /><PageParserPaths><br />
<PageParserPath VirtualPath="/*" CompilationMode="Always" AllowServerSideScript="true"<br /> IncludeSubFolders="true" /><br /></PageParserPaths><br /><br />In this way allow the server side scripts on all the paths.<br />Then we can edit an application page using by SharePoint Designer 2010 (Home Ribbon, Editing Menu,<br />Advanced Mode)<br /><br /><script type="text/c#" runat="server"><br />protected override void OnLoad(EventArgs e)<br />{<br /> //some actions here<br /> base.OnLoad(e);<br />}<br /></script>Luigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.com0tag:blogger.com,1999:blog-8255721664032581684.post-55820895279483098942012-08-30T17:00:00.002-07:002012-08-30T17:06:26.114-07:00How to develop a 'Send email with attachment' SharePoint Designer 2010 custom workflow activitySo fare this blog has been just about leisure, it's time to talk a bit about serious stuff.<br />
In a project I have been involved with, our customer wants to send an email with an attachmed document file.<br />
As some among you which have landed on this page already know, the security policies of Microsoft don't allow to send attachments from an email within a SharePoint workflow. Thus, we have to develop some code for implementing this functionality.<br />
Personally I've used Visual Studio 2010 (VS2010), SharePoint Designer 2010 (SPD2010) and the useful insights of Dave Stuart.<br />
You may find his own blog here: <a href="http://blog.dafran.ca/" target="_blank">Dave Stuart's blog</a><br />
Most of the code that follows, it owes much to this Patrick Bloom's article on how to develop a <a href="http://patrickboom.wordpress.com/2011/08/09/custom-email-activity-for-sharepoint-designer-2010/" target="_blank">Custom Email activity for SharePoint Designer 2010</a><br />
In order to deliver the solution we need to follow the following steps:<br />
<ol>
<li>Set up a standard SharePoint solution in VS2010;</li>
<li>Define our custom ACTIONS file, which tell SharePoint and SPD2010 which activities to include;</li>
<li>Define our SendMailActivity class, which will implement the action specified in the ACTIONS file;</li>
<li>Package, deploy and test.</li>
</ol>
<b>1 Set up the SharePoint solution in VS2010</b><br />
First of all, create a new Visual Studio solution using the SharePoint empty project template.<br />
Now we can add a SharePoint Mapped Folder that point to the following location:<br />
<i>Template\<yourlanguageLCID>\Workflow</i><br />
This folder is were the ACTIONS file related to the workflow are stored.<br />
SharePoint 2010 comes out of the box with its own file called WSS.ACTIONS. This file contains all the standard actions you may find in SharePoint Designer.<br />
You may add custom actions to this file, but personally I preferred to create a new ACTIONS file as shown below.<br />
<br />
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<b>2 Define our custom ACTIONS file</b><br />
Now we can populate the ACTIONS file (basically an XML document) with the information that desscribe our custom action. It should be noticed that we can add several actions in an ACTIONS file, I needed just one.<br />
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Let’s discuss the contents. The <i>WorkflowInfo </i>node just indications this definition applies to Workflows. The <i>Actions</i>
node defines how the text is build up in the workflow designer. For
example, if used in a sequential action, the action will read
<actiondescription> <i>then</i>.<br />
The actual action starts with the <i>Action </i>node. In there, the attributes <i>Name, ClassName, Assembly, AppliesTo and Category</i>
define the name of the action in the SPD2010 actions menu, the class and
assembly for the code, if it relates to list items, documents only or
all, and the Category in which it is listed in the actions menu.<br />
The <i>RuleDesigner </i>node specifies the text shown in the editor and related input parameters. The attribute <i>Sentence</i>
specifies the sentence shown in the designer. Unlike Boom's one, my custom activity doesn't accept input parameters because I preferred another implementation. That's why the <i>Parameters </i>node specifies only the workflow context parameters.<br />
Now the hard part begins.<br />
<br />
<b>3 Define our custom SendEmailActivity class</b><br />
Add a new class to your project. Call the class in a meaningful way (i.e. <i>SendEmailActivity</i>) as stated in the ACTIONS file. Have the class inherit from the <i><span style="font-family: Consolas; font-size: 9pt;">System.Workflow.ComponentModel.<span style="color: #2b91af;">Activity</span></span> </i>class.<br />
Now for each of the parameters we stated in the
ACTIONS file, we need to create properties and ensure that they map.
As I stated before, my ACTIONS file uses only the Workflow Context properties; and the custom activity class will do the same. The Workflow Context properties use a <i>DepencyProperty</i> to map the property in the class to the parameter stated in the ACTIONS file.<br />
The using statements and the Workflow Context properties code snippets follow:<br />
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Please note that the name of each <i>DependencyProperty</i> is equal to the name of the property in the class, appended with <i>Property</i>.
Also, the name of the property should be equal to the name of the
parameter in the ACTIONS file.<br />
Now it's the turn of the method that actually performs our custom activty.<br />
As aforementioned, our custom class inherits from hhe base class<i> </i><span style="font-family: Consolas; font-size: 9pt;"><i>System.Workflow.ComponentModel.<span style="color: #2b91af;">Activity</span></i></span>, which contains a method called <i>Execute</i>. That method represents the entry point for our custom activity. To implement,
override the method in your custom activity. See the implementation of
the method below:<br />
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To walk through the method, we first get the current web via its URL (we could use the Workflow Context property as well). Then we get the SP SMTP information and we build the message with to and from info, body and subject. The next step is to download our attachment and we add it to the email message (in my project a SP List Item has just an attachment, that's why we take the URL for just the first attachment of the Item). Finally we can send the email message.<br />
Before you can use your custom action, you need to register it with
SharePoint in the web.config for the farm in which we are going to install the feature. We therefore use a feature receiver to do
this when activated. Add a feature to your solution and attach a feature
receiver. Implement the receiver as follows:<br />
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<b>4 Package, deploy and test</b><br />
Be sure the Deploy Configuration for VS2010 will deploy the package on GAC so when you'll deploy the solution you should expect to find a dll file there.<br />
Futhermore VS2010 will add the assembly details to the web.config automatically as follow:<br />
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Perform an iisreset and then launch SPD2010. The new custom activity should be listed among the other actions.<br />
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That's all folks. </div>
Luigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.com0tag:blogger.com,1999:blog-8255721664032581684.post-66691053640472264302012-08-28T16:43:00.001-07:002012-08-28T16:43:36.881-07:00Mission accomplished. Part 1.This is going to be a very short post, but a very important one.<br />
My probation has ended successfully, so now I can say I have a long-term contract.<br />
A huge leap for my staying here in Canada.<br />
Let's celebrate!<br />
<br />
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<br />
Questo sarà un posto molto breve, ma parecchio importante.<br />
Il mio periodo di prova è terminato con successo, perciò ora ho a tutti gli effetti un contratto a tempo indeterminato.<br />
Un enorme passo in avanti per la mia permanenza qui in Canada.<br />
E' tempo di festeggiare!Luigi S.http://www.blogger.com/profile/04168631375089044807noreply@blogger.com0