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A special evening for all lovers!!

Valentine Valentine's Day happens once every year and why not celebrate your love for Torre Maizza tasting a gourmet menu candlelight.

Happy Valentine's Day to all .....

I'm waiting !!!!!

Valentine's Day 2011

Steamed Lobster marinated in honey and apple vinegar

with Cus-Cus Salad with Vegetables with Avocado Salsa

* * * * *

Calamari Garlic, Oil and Crispy Calamari with Chili

of our sea on Cream of Broccoli and Pan Fried

Margaret beetroot with artichoke hearts and Greek Feta,

Sauce on Creamy Tomato Confit of Caciocavallo and mint pesto

* * * * *

Suckling Pig cooked at low Mediterranean sea temperatures Herb Sauce with Dried Figs and Cottage Thyme Mashed

* * * * *

Symphony three shortbread cookies with Chocolate Almond, Pear and ricotta sorbet, lemon meringue and custard sauce in the past and Oranges

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PASTRY Besuschio

Pastry Besuschio

Wine attached to Pastry

How to have more 165 years and not hear ...

1845: this is the year in which the Pastry Besuschio for the first time opened its doors. And since then it has always been there, proud and welcoming, in Piazza Marconi Abbiategrasso, and although its history has been renovated, expanded and modernized, it still managed to retain an aura of sacredness that honored all these years of activity the have given.

And this atmosphere warm and bright wraps as an embrace of other times the customers who, like me, cross the threshold of pastry twilight a chilly January evening, in search of warmth and comfort that soon followed thanks to the smile of Mrs. Besuschio and small chests of goodies prepared with skill in the counter. The usual loyal customer base sits secure in its usual place and mingle with new customers, come hither driven by fame and the genius of the master chocolatier Andrea, who knew how to expertly collect the witness of the unforgettable father Attilio and continue a story of authenticity and creativity, tradition and centuries-old passion .. .

Besuschio

Andrea Andrea is just like you expect it: realism, decided, deeply anchored in its reality, so simple but with the head that goes to a thousand. Look at him and know him for what really matters is the face of satisfied customers every time he can to impress with his creations that are flying at a meter from the ground.

Andrea felt his way very soon, the DNA does not lie. In addition, the scent of a reference laboratory is too strong for him. A few years in marketing and then challenged the tools of the trade, training in the ' École du Grand Chocolat of Tain l'Hermitage with masters such as Pascal Brunstein, Frederic Bau, Yann Duytsche. Thanks to these giants and innate creativity, Andrea has been able reinvent its business with its own style based on purity and quality of raw materials: the repudiation of anything that smacks of Industrial and artificial and special attention to local products are the cornerstones of the philosophy of Besuschio.

Colossal historic bakery oven (50,000 bricks!)

With a family tradition without equal (dad Attilio has in its curriculum two sweet patented) and supported by great technical skill acquired at school Valrhona, Andrea has learned that the tradition must be cradled, but also nurtured through hours and hours in the laboratory with the most trusted collaborators, to experiment, asssaggiare, remake, rehash. This constant striving for perfection is certainly one of the traits that distinguish more Andrea. It is not difficult to imagine in the laboratory to temper the chocolate with an almost maniacal care, combining flavors and fragrances that maybe he drew from the old notebook of recipes of his predecessors or his genius that's suggested.

And the fruit of so much passion in the laboratory is closed, as in an ivory tower but is given to the public. L to third Sunday in October, when the patron, Andrea has an appointment with his city: it has the latest news, recipes, developed after months of trial and. and you will see new pralines, leavened, sweet trip, ice cream flavors, cakes, biscuits.

This year was the year of 4 types of dragées: Notty, Mandy, Salty, Coffy

News: the dragées (Mandy, Salty, Notty)

Mandy : Almonds, almond cream, white chocolate Ivoire, Matcha green tea, wasaby, icing sugar, butter liquid --- -> Unexpected

Salty : peanuts, milk chocolate Orizaba, peanut paste, salt Piran, Bourbon Vanilla ------> contrasting

Notty : Piedmont hazelnuts, milk chocolate, hazelnut paste, lemon essential oil, cinnamon, sugar icing, cocoa powder, vanilla Bourbon ------> comforting

dragées Besides, this year has presented a new yeast: brown clippings in Val di Susa, candied lemon, tonka bean, Tahitian vanilla bean ... CraKelé ... A really soft other times.

CraKelé : flour, sugar, butter, egg yolks, brown candies, candied lemon, hazelnut, Tahiti vanilla, tonka bean

Well now as you'll see: the union tradition and innovation is by winning Besuschio and Andrew with his technical mastery and his imagination is a winner.

Pastry Besuschio

Piazza Marconi, 59, Abbiategrasso (Milano) - ITALY

Phone: +39.02.94966479

I'm looking forward to tomorrow for a WineLove Risotto Milan where Andrea will present his So- crispy rice: rice cooked in milk and the nfusione in cinnamon and orange peel, made into squares and then breaded in a white bread panure , white flour and almond flour and fried in rice. All accompanied by a compote of pears and a scoop of ice cream and vanilla mascarpone Abbiategrasso

Chefs

foodblogger them present

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IDENTITY' GOLOSE - A RISOTTO FOR MILAN - WINELOVE

And while most of us still was finding the right pace to get back on track after the revelry of the Christmas holidays, Paul Marks and his team had already developed the program - and that program! - The new edition of Identity Golose , the Italian congress the signature cuisine reached its 7th edition to be held in Milan at the Milano Convention Centre in the fifth off Gattamelata 30 and January 31 ... not even a week!

of you will ?? Leave your children, wives, concubines and carers, and come ... you can not miss!

It 'an opportunity to lose his head, seems to be in a surreal world: you turn left and meet the star chef who is your myth, you do not have time to turn around to the right and sees that the foodblogger follow for so long. In addition you can breathe the atmosphere generated brisk from the many brilliant minds gathered together for the occasion by expert Paul Marks, a perfect host.

short Identity Golose has all the credentials to be a concentration of unexpected emotions and equally surprising discoveries ...

Also because Golose Identity is a bit 'like a matryoshka : an event with another event in it ( WineLove ), and within another event ( A risotto for Milan), in which I participate myself in first person (along with Babs , Sisters in the Pot , Sandra of "A Touch of Spice," Lydia of "Tzatziki for breakfast," Genny of "food grade" and many more ....) In short opportunity unrepeatable, m to will reveal in my next post!

No, come on, are not so cruel, so 'it will not leave you empty-handed: then a taste of the program "A risotto for Milan," which will take place for the Milanese streets, both within the Milano Convention Centre, home of Identity Golose.

Around the city :

- Marchesino (patron Gualtiero Marchesi): Chef Daniel Canzian
from 12 to 15 in square della Scala, street corner Filodrammatici 2
- Peck : chef Ferdinand Martinotti
from 16.30 to 19.30 in Via Spadari 9
- Peck Italian Bar: Chef Matteo Pisciotta (the chef at Luce Varese)
from 16.30 to 19.30 in Via Cantù
3 - Trussardi alla Scala : chef Andrea Berton
from 17.30 to 19.30 in Piazza della Scala 5
- Park Hyatt : chef Filippo Gozzoli
from 18:00 to 20:00, at Via Tommaso Grossi 1

Inside the Milano Convention Centre (via Gattamelata 5):

Saturday, January 29
• 16 hour chef Cesare Battisti (Ratan)
• 18 hour chef Matias Perdomo (Al Pont de Ferr)
• 20 hour chef Matteo Torretta (Resort Feudi della Medusa - S . Margherita di Pula CA)

Sunday 30 • 12 am chef Daniel Canzian (The Marquis)
• 14 hour chef Vivian Varese (Alice)
• 16 hours-pastry chef Andrea Besuschio (Pastry Besuschio - Abbiategrasso)
• 18 hour chef Alessandro Negrini and Fabio Pisani (The Place of Aimo e Nadia )

Monday 31 • 11 am chef Christian and Manuel Costardi (Cinzia - From Christian and Manuel - Vercelli)
• 13 hour chef Stefano Deidda (Il Corsaro - Cagliari)

There I made you hungry??

Then you just have your book or risotto:

- for pre-sales phone: toll free 800 825 144

- or in advance by January 25 URBAN CENTER MILAN, gallery Vittorio Emanuele 11/12 from 8 to 18 (from 11 to 29, 20)

The proceeds from the sale of these rice dishes prepared by 15 chefs (8 € to the plate ... ecchessaràmmmai! !) will go to Anlaids section Lombarda .

Appetite comes with eating ....

(... to be continued .....)

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Sarmas

INGREDIENTS 250 grams of ground pork
250 grams of minced veal 200 grams of rice


cabbage 1 onion salt and pepper



PREPARATION Boil the rice. Blanch the cabbage that will be used as a container of cake. Fry the onion and sauté the meat. Mix the rice with meat. Line a pan with the boiled cabbage. Combine the mixture of meat and rice. Top with cabbage. Cover with foil and bake at 180 degrees for half an hour, 45 minutes. Serve. Bon appetit!

VARIANT
To give an exotic flavor you can mix the meat a bit 'of cumin.

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lamb chops marinated in beer HY Cuvée, salty chocolate, cake tops with braised chicory and apple.

lamb chops 200 g Hy

Beer Cuvée 100 gr

Mediterranean Flavors to taste 20 g

Chocolate Salty Peaks

chicory

60 g Egg 1 pc

Cheese 50 gr

Mela ¼

Salt and pepper to taste Olive oil

Procedure:

Place the chops to marinate for 6 hours with beer and spices. Take the lamb and place in a vacuum bag cooking with a little 'close of beer and cook in the oven chamber temperature of 70 ° C and 65 ° to the heart. Trim the chicory and cook tops. Enter the peaks previously cooked in a mold and pour the seasoned mixture of egg and cheese mixed together. Bake the pie for about 10 '. Place the apples in a saute and brown it with the demiglace lamb and a little 'Hy Cuvèe for about 10'. To assemble the dish recline the pie, the apple and the chops glazed with the sauce you get while cooking. Finally sprinkle the lamb with chocolate salty.

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CRUSHED Glarus BUTTER

I admit, the leavened are my Achilles heel.

seems to do it on purpose, the mixes masterfully to swell and then scrub and flatten without restraint,

And although I retraced my movements back a thousand times, I never understood where wrong: the yeast has not moldy, the temperature in the house is the right one and my optimism is the highest level. In short, the ingredients for a successful outcome, there are always all, and nothing but the usual mass limp.

And also I had to make this cake yeast two attempts. The first, needless to say, has proved a failure: cake edible only for the goodness of the filling.

The second one was really a success! E wave This personal satisfaction, let me put in this post (for myself mainly) the golden rules to get a yeast dough worthy of the name!

last thing on the recipe: if I remember correctly takes its name from the Swiss canton of Glarus . In fact, the recipe that comes closest to this preparation is called Glarner Birnbrot, or "bread Glarus pears . The name itself indicates the presence of pears (pureed) in the dough and also refers to the shape of the cake that looks just like a ciabatta, cut reveals that if a ' large surface area of \u200b\u200bfilling wrapped in a thin sheet of dough.

Looking forward to taste the original, I Gongolo in the outcome of this!

CRUSHED Glarus BUTTER (recipe pastry chef Claudio Venturini, learned during his course of pastry at House Mela )

The preparation is divided into 3 parts:

1) preparation of the chariot

2) of the filling

3) of the dough

Ingredients for the biga:

• 25 g of yeast
• 7g g of milk
• 25 g sugar

Procedure:

Melt the crumbled yeast in milk and let rise for 30 minutes the chariot until doubled in volume.

HANDBOOK FOR leavened P AURA :

1) check the color of yeast: though not yet expired, we speak of living cells, and then a greenish color is already an indication of a certain decay

2) the yeast must be cold from the fridge

3) do not ever heat the liquid: certainly the first chariot rises, but rises too bad for the CO2 that is formed

4) never put in direct contact with salt and sugar: Sugar is used to activate the yeast, and salt counter this action

5) the place where the yeast must not be neither wet nor too hot: let rise at room temperature covered with cloth or even in a warm oven (turned off and !)

Ingredients for filling:

• 75 gr raisins
• 50 grams of dry white wine (the Swiss recipe includes red wine)
• 25 grams of diced candied orange
• 2 / 3 grams of cinnamon
• 25 grams of sugar
• 50 g butter

Procedure:

Simmer on low heat for about ten minutes and until all the wine has evaporated.
In fact I have also added some dates (the holidays are over!) And pine nuts, there is nothing to add prunes or dried apricots, figs, candied citron ... and so on and on and so Us!

Ideally, prepare the stuffing the day before. In any case, the filling must be cold before being inserted into the dough.

Ingredients for the dough:

• 250 grams of flour 0
• 100 grams of sugar
• 2.5 grams of salt
• 50 grams of milk at room temperature
• 100 g butter at room temperature
• 1.5 g
• cinnamon 1 / 2 vanilla bean 1
• orange rind 1 egg and sugar to coat the surface

Preparation:

Mix the biga with a part of sugar, milk and flour. Add the other hand, sugar, salt, cinnamon and butter last. Knead quickly not to heat the mixture.

In fact, the dough should be: smooth, fresh and not sticky.

Let dough rise for about 10 minutes covered with not damp cloth and then divide the dough into 2 equal parts forming two balls.

Let rise a little and then roll out the two discs 5 mm thick.

Put a layer of cold already filling up for a dunk. Moisten the edge with beaten egg, and close with the other disk of dough. Press edges to be welded well and let rise for another 20 minutes while the holes over with the tines of a fork.

Brush surface with beaten egg and sprinkle with sugar. Let rise for 15 minutes and finally informed in a preheated oven at 200 ° C for 30 minutes per 500 grams of pasta.

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Behold the Lamb of God

John the Baptist, seeing Jesus, said, "Behold the Lamb of God who takes away the sins of the world" (Jn 1, 29-34). Jesus takes away the sins. What is sin? How sin manifests itself in us? We see the first man created the image of God, made the son of God for sanctifying grace, pienificato with supernatural gifts, such as immortality, the absence of suffering, profound intelligence, in short, a human being almost equaled the angels, because a friend of God He lived in Paradise, which means, in the presence of God, God had enjoyed the privilege of passing all his supernatural gifts along with the transmission of life. Namely, in the generation of children. But the angel diabolical deception, leads man to disobedience, and this is the original sin: man despises the voice of God and listen to the voice of Satan. Thus Adam, the first man, lost all the gifts God had given him. Lose the friendship with God, you enemy of God God is Light, and out of the light, there is only darkness. This is the sin darkness. With sin, Adam, and with him the whole human nature, is submerged in darkness. With sin, man loses all contact with God, is stripped of his glory, send sin. To turn away from God in the soul causes a darkening the darkest of darkest night. The soul is ejected from the bosom of God, which is the infinite Being, Love and Light, and is submerged in the abyss of nothingness, hatred and malice. In nature remains a good thing: being a being created by God, is the ability to do some good deeds. But human nature, away from God, is mortally wounded. No longer has the divine life in the soul, even if the person speaks, eats, drinks and smiles. Without God, the soul is dead to the life of God, even if it is beating the heart and lungs breathing.

How can we realize the presence of original sin in humanity? Seeing the evil, the immense evil that escapes in the world, an evil that lies on the other place that the human heart. From the human heart there are the bad thoughts, desires, evil, evil deeds. Look at history humanity, to this day: many wars, only made the vast majority to subjugate the other things that, being created by God and man is my brother, though both Chinese, Japanese, African. Wars are an example of the wickedness of man. Closer to home, the data provided by the newspapers every day: murders, thefts, wars and threats of wars, Abussi all sorts of class.

Let us ourselves, we are able to do good deeds, we have something good, which is our being, created by God we have good thoughts and desires and actions, we have many good things. But we also so many bad things. It is our daily experience. The evil arises from our hearts. It is true that there is the devil, who, as a spiritual person, along with his angels, flying all the time in our lives, it is true that this land belongs to the world dominion of the king of darkness, the devil. But his actions and his advice would fall on deaf ears if they had not heard from us. From our heart without light, he hears the voice of Satan rather than God, there is evil. It is the mystery of evil and sin, the mystery of darkness that envelop the soul of man and the world, although there is the sun, moon and stars. The awareness of our separation from God is clearly shown in the liturgy of the Mass of St. Basil the Great: "Holy, Holy, Holy are You, O Lord, our God, O You who have created and we have made to dwell in the paradise of joy. And when we have disobeyed your command for the seduction of the serpent we have lost eternal life, and we were exiled from the paradise of joy. You, however, there have never abandoned, and indeed we have always visited by thy holy prophets. And in the fullness of time, while we were in darkness and the shadow of death, you have revealed to us in your Only Son our Lord Jesus Christ who was incarnate by the Holy Spirit by the Virgin Mary. "

"While we were in darkness and the shadow of death." This is the sin, darkness and shadow of death. From us alone, never had the power to take away from this spot to get out of the darkness of evil and death and besieged by the devil, far from God is impossible for us, because there is an infinite distance between us and God . Moreover, the power of Satan and his kingdom are absolutely superior to our forces. Our nuclear weapons are not the only smile at the little diavoleto Hell.

If this is so, who can save us, give us light, life, strength to do even of good deeds, to win the King of the underworld to conquer death, evil, sin? Who can give us the joy of living in God, hope of a good life in the land and happy eternity in the company of our loved ones, the saints, and especially of God? Who can give us joy and eternal life? Only Jesus Only He, the Eternal High Priest, the Word Incarnate, is able to offer a sacrifice pleasing to God, which can be paid for all our sins, the sins of all mankind. Jesus is the Lamb of God offered a burnt offering, which taketh away the sins of the world. The High Priest carries upon himself the sins of men, the malice of the human heart, the door upon himself, and with these sins, which are not his, because he is Immaculate, but our salt on the cross, and immolated on the cross as a lamb. Pour into his Blood, that since the Blood of the Word, has the power to disappear, once and for all, all the sins of men, all my sins. He carries on his shoulders for my sins, all are clean and on the cross by his blood, burnt by the fire of the Holy Spirit that is poured out with his blood. This happens on the cross, mysteriously happens in sacramental confession, where the power of his blood away my sins. This ascent of Jesus is renewed in every Mass, and we, as we are baptized, we are made one body with Him, and how his body is sacrificed in the Mass, also killed with him why we are in this Mass, let us thank God, through Jesus Christ, the Lamb of God who takes away the sins of the world, our Savior, who takes away the darkness and the shadow of death, by giving himself in person, in the Eucharist. We give thanks to God, Jesus, because He is the Light, Love, and fireplace eternal Life.

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4 INGREDIENTS 400 gr Japanese rice

pint of water 3 tablespoons rice vinegar 2 tablespoons sugar

2 teaspoons salt

PREPARATION

Put rice in a bowl and wash it well, but gently, until the water is not clear. Drain. Prepare a petola and add the rice and cold water. Bring to a boil over high heat. When the water boils, reduce heat and cook for another 10-15 minutes. Turn off and let stand another 10 minutes. Prepare the dressing by mixing rice vinegar, sugar and salt. Pour the rice into a contenitorre, preferably of wood, and mix the dressing. Waving the rice with a fan to cool more quickly.

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CARPACCIO WITH MUSHROOMS Troillet

not worry, " Troillet " is not a dirty word ...

I know that most of you are thinking that I have invented from scratch this time ... Actually, who is familiar with the Val d'Aosta know what I mean: that the solid residue of the press during the production of walnuts and walnut oil (the term derives in fact from press).

It 'just that "thing" at the top left of the photo that looks like a stone. In fact it could be interpreted as a prop placed there to embellish the photo or could easily be mistaken for a weapon improperly ... None of this: it is only an agglomeration, a concentration of walnuts.

I bought the thing at a stall in St. Vincent this summer and so far I was always constrained to observe carefully, thinking about how to use it. But I remember the girl of the stand, seeing a bit 'confused, told me that could be used to prepare a bread that was eaten during Lent. But since I

1) I did not find any recipe on

2) are leavened with a duffer

I decided to use the "thing" following the advice of the second girl of the stall, or combined oil and other seasonings to flavor carpaccio. In my case, however, no beef carpaccio, but a nice carpaccio mushrooms, I personally love it.

CARPACCIO WITH MUSHROOMS Troillet

Ingredients:

• porcini mushroom salad
• extra virgin olive oil, salt, pepper, lemon
• Troillet

Procedure:

The most long and perilous, this salad is the cleaning fungi.

Remember: that not even think of washing them under running water. Just brush them and clean using a damp cloth, taking care to cut with a boxcutter the first part of stem dirty ground. Scrape if necessary, the chapel or the inside of the stem to remove any dirt.

Once cleaned, I advise you not remove the cap from the stem but from the whole slice them lengthwise, so that the slices obtained from maintaining the shape of the fungus.

Prepare the sauce at this point: good extra virgin olive oil, salt, freshly ground pepper, a few drops of lemon, the Troillet crumbled.

Arrange the sliced \u200b\u200bmushrooms in a radial pattern on fresh mixed salad and sprinkle with the freshly prepared sauce.

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Plumcake poppy seed soup

INGREDIENTS

2 lemons 150 g sugar 150 g butter

4
eggs 250 gr flour 1 tablespoon baking

2 tablespoons poppy seeds



PREPARATION Beat eggs with sugar. Combine the lemon juice and grated rind and continue beating. Add the warm melted butter and lastly the flour and baking powder e. .. Bon appetit!

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The Baptism of Jesus manifestation of the Triune God

Today's Gospel is one of the passages in the New Testament where God is self-manifested as a Trinity of Persons.

God shows men how to be is in his divine nature, three persons.

Triune God, eternal, breaks into human history, and his self-revelation through Jesus does is he to reveal the Father and the Spirit.

The manifestation of the Trinity in history has a double purpose: first, the Chosen People say that the One God who chose Israel, and Three in Persons, on the other hand, aims to understand that all three Persons of the Trinity are involved in the salvation of men.

Processions eternal Trinity are made present in history and in the souls of the baptized: its outward manifestation and the dove-sensitive and you see the Son, the Father is heard, you play, so the inner and invisible, the soul of the baptized, when Jesus leaves the water falls on him the Holy Spirit and the Father says: "... I have begotten you." What happens in Jordan is the prolongation in the time of the processions of the Trinity: the Father begets the Son in the Spirit of Love. And this is what happens in the soul of the baptized: after being immersed in water, baptized in the Holy Spirit descends on him the gift of divine grace: the eternal Father generates an adopted son.

The theophany at the Jordan announces that it's time for Jesus' messianic, eschatological time began, signaling that the Lamb of God, Jesus, the Incarnate Word, he began his public activity that will take him to the cross in fulfillment of the will of the Father.

The output from the waters connecting coll'innalzarsi on the cross is his glory made by the Spirit. For the anointing of the Spirit, the Incarnation, the Incarnate Word was made Priest, Prophet and King, and now, the same Spirit brings it to fulfillment of the work of salvation through his passion.

eternal Persons are made present in history, the scene of the Jordan, and shall contain the soul of the baptized.

What the purpose of this presence of the divine persons? As is the way you do this mission over time and in our souls?

People are sent, ie, have a mission. There is a symbolic mission, visible, sensible, which is intended to symbolize the work that the divine person performs, for example, the dove in Jordan, the flames in Pentecost. In this symbolic mission, there is a substantial presence of the Holy Spirit in the dove-in-flames, but it is a symbolic mission, that is to say, is to ensure that we know that the dove is the Holy Spirit to guide the mission of salvation Son, entrusted by the Father. It is visible, sensitive, symbolic.

But there is another, the real mission, which is internal, invisible, the one where the divine person can not be seen as a symbol, but is actually within man. In this mission, the divine person, through the grace of sonship, which is bridge, enters into the soul, is she herself, in person, with his being and his divine substance, in man. And since the divine persons are always and everywhere together, because they are inseparable, when a person enters the soul, entering the other. Therefore the soul of the baptized, and soul in the grace of God, there is a continuation of the eternal Trinitarian processions, that is to say, there is the Father, Son and Holy Spirit.

When a person enters the soul divine, it is for a mission within this soul, which will be the subject of this Person. What is the purpose of this entry of the divine persons in the soul? What is the purpose of this get him in the Persons of the Trinity?

We can not be used, as were the objects, the Persons of the Trinity. What we can do-and this is the purpose of the person's presence in the soul-is to enjoy the People of the Father, Son and Holy Spirit.

This benefit of persons in this earthly life is a foretaste of what will be in bliss. They are the "deposits" of the Spirit, a sign, a test of future glory. There a difference of degree, not essential, because it is the same Presence that we in the afterlife. In this life, the vision is for faith alone, in another life, the happiness, the vision will be perfect, but in time we have a presence in the soul of the divine persons, when we are in grace, and we can enjoy the gioirci of this divine presence.

Our access to the Trinity and the entry of the Trinity in us, was made possible thanks to the sacrifice made to love us, that Jesus was his freedom to offend the Father, as perfect and eternal sacrifice, to make us children of God and give us an opportunity personal encounter with the Trinity.

But He not only has made possible, once and for all, our access to the Trinity, dying on the cross by giving Himself. There continues to make us, in every Eucharist, the gift of his person and beside him, gives us the Holy Spirit. And next to them, Father, Son and Holy Spirit, Principle.

In every Eucharist repeats the theophany at the Jordan, but the divine Persons are not, as now, a symbolic mission, sensitive. Every time we celebrate Mass, we celebrate the Eucharist, we eat the Eucharist, we repeat the theophany Jordan, then in an inner, invisible, in every soul who receives the Eucharist.

If the soul is not in sin, every time it receives the Eucharist, the Divine Being itself, the substantial presence of the Three Divine Persons acting in him his salvation, wet ' blood in the blood of the Lamb of God, to bring it, purified and sanctified in the Spirit from the Father.

For this gift of Trinitarian communion that takes place in Christ in the Eucharist, we join Him in His eternal return thanks to God the Father.

Let us unite ourselves to Christ, always present with his divine being, with his divine substance, in the Eucharist as a thanksgiving to the Father.

Let our souls to another Jordan, where more and more manifest the Triune God.

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INGREDIENTS

onion 500 ml of water or a slice of pumpkin soup

a handful of peas
a can of corn oil




PREPARATION
Fry in a pot cipollla the chopped oil. Cut the pumpkin into chunks and add to onion. Cook for 5 minutes. Add the hot water or broth and cook until the pumpkin is not mordiba. Blend the pumpkin and add the peas and corn. Cook for 15-20 minutes e. .. Bon appetit!

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I know I made a resolution and I had promised myself to ingest only vegetables boiled and plain, but just that tristume not apply to me ... I enjoy your stuff to cook healthy, ninth.

And then there was that the mica " Epiphany every kg you take away? Well, it sounded so broadly, no?

In any case, I have given the final blow to life with the Brownies, a specialty of New England, even a non-chocolate lovers like me can appreciate.

It's actually a cake that America is preparing for Halloween ... I am a bit 'out of phase will prepare the Befana ... does not matter, though, and are good at any time.

brownies

Ingredients:

• 2 eggs 200 g sugar 50 g butter
• 100 grams of cocoa powder
• 100 grams of flour 00
• 450 g coarsely chopped walnuts
• icing sugar pinch of
• salt

Procedure:

Mix the cocoa with the butter. Add one egg at a time, then finally the sugar and flour. Add the coarsely chopped walnuts and a pinch of salt.

order to cut the cake into squares would be better to use a rectangular or square cake pan. Once greased and floured, pour mixture and bake at 150 ° C for 35-40 minutes.

Let cool and cut the cake into squares of 5 cm to the side and sprinkle the surface with icing sugar.

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Carbonara artichokes

INGREDIENTS 3 X 3
artichokes
2 slices of bacon 2 eggs

240 gr. portions of spaghetti

oil salt and pepper to taste parsley




PREPARATION Clean the artichokes and reduce them into wedges. Sauté the diced bacon and artichokes. Meanwhile, cook pasta. When it is ready add it to the pan with the bacon, the artichokes and the beaten egg, turning off the heat and stir until the egg is cooked. Bon appetit!

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We open the year with a new recipe ......

crispy poached egg with cream of parmesan cheese and jelly, "the original Hy.

Egg 1 pc

starch grains 50 grams 20 grams 30 grams Parmigiano


Cream 10 gr olive oil to taste

Procedure:

In a saucepan with boiling water and cook the tart ' egg to 3 '. Lift the eggs and feed it into the batter to the prepared the starch in grains and finally crushed. Fry the egg for 3 'to the cereals are not crisp. In a container lay the grated Parmesan cheese and cream and melt in microwave. To assemble the dish lay my cream, egg and jelly beer.

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Pere drunk

INGREDIENTS 4
Pere Kaiser
Cardamom Cinnamon

white wine Trebbiano d'Abruzzo
honey or sugar




PREPARATION Peel the pears and boil with the wine, cinnamon and cardamom. Add honey or sugar. Bon appetit!