Mucus And Blood Week Before Period

Carciofi sott’olio

meat plant flowers ... The rustic strength bitter sweet and loving, artichokes make a delicious counterpoint to a snack or lunch. Especially if they are high quality, processed from fresh and turned the knife. Almost everyone in extra virgin olive oil.

1, Hirpus - via Modena 57, Carife (AV) - Tel: 082,795,626 (power and balance, Campania purple artichokes, cut into wedges. Very good extra virgin olive oil, olives ogliarola. Cute but do not yield to the bite)

2 ° Agnoni - C.da Copellaro, Cori (LT) - Tel: 2006 668 9678 (An artichoke with muscles. The Great IGP roman with the stem, processed and put into fresh extra virgin olive oil ' company, with the addition of sunflower oil, herbs. An explosion of flavors. On our site this page.)

3 ° Ursini - via S. 5 Giovanni in Venere, Fossacesia (CH) - Tel: 087 260 361 (Innovation and elegance. Between the two types, classic and Capello carciofotto licorice Sangro, the latter wins. Delicate and refined taste.)

4 ° La Dispensa di Amerigo - Piazza XV August 38, Savigno (BO) - Tel: 0516 708 528 (His artichokes, medium and large, are processed in our laboratory by a craftsman but turned out. They have a handsome home, firm texture and crisp, taste of nature that fills the mouth.)

5 ° Antica Enotria Tuccio - C.da narrow provincial r. 65, Cerignola (FG) - Tel: 0885 418 462 (Puglia Violets 2 months left in a brine lemon, then grilled and boiled in water and vinegar before being possessed with the oil. All-produced and organic.)

6 ° Valley Ostilia - via Viali 16, San Bartolomeo a Mare (IM) - Tel: 3478 826 230 (The classic artichoke Ligurian house, the Violet d'Albenga (Slowfood) acetate and well preserved in oil taggiasca. They are lathed by hand with a knife one by one.)

7 ° Antico Frantoio summary - via Mameli 7, piazza Bull 3, Albenga (SV) - Tel: 0182 559 222 (Artichokes in olive oil from Liguria taste. Biologico, craft and industry. Vegetable Oil and their company.)

8 ° Fratelli Pinna Ittiri - c.so Vittorio Emanuele 259, Sassari - Tel: 079 441 100 (the spiny Sardinian artichoke, that's fine Ittiri, worked freshly harvested and cut with a knife. Extra virgin of the house. The pretty face and color, a bit 'woody at the base, green and delicate flavor. )

9 ° Jada - calle 8 above, Conegliano (TV) - Tel: 0438 789 173 (the fine violet artichoke Sant'Erasmo, one cultivated in the Venetian lagoon, crafted by a local craftsman and preserved in olive oil with parsley, garlic and peppercorns. I look homemade, nice texture)

10 ° Cetrone - via Cornarolo 4, Sonnino (LT) - Tel: 0773 949 008 (A major producer of oil with the hobby of artichokes. The rustic herb. igp roman fresh. Tender and crunchy sweetness have a particular plant the vegetable and balsamic hint of herbs. Some doubt its on the oil used. )

(Source Gambero Rosso)

(Image Sixtiesfra )

Berny

Best Camcorder 2010 Prosumer

Smoked duck breast with currant sauce

Ingredients for 4:

- 240 gr. of smoked duck breast slices
- 250 gr. red cabbage
- 50 gr. Rocket
- 2 cinnamon sticks
- 5
shallots - 3 cloves
- 1 teaspoon cumin
-
green pepper - 1 teaspoon dry mustard
- 1 cup
aromatic white wine - 1 bay leaf
- red wine vinegar
- 150 gr. red currant
- 100 gr.
red currant jam -
extra virgin olive oil - 1 glass of sparkling wine
- 30 gr.
of butter - 40 gr. of pickled capers
- salt and pepper

How to prepare: Wash thoroughly

the cabbage and slice it after drying with a long sharp knife. For the marinade
bring to a boil 1 quart of lightly salted water in a pot and flavored with cinnamon, 2 shallots, peeled, cloves, cumin, mustard, bay leaves, wine and a pinch of green pepper and a teaspoon of vinegar . Let simmer
the marinade for 5 minutes over low heat, then pour on boiling cabbage filtering it through a strainer. Cover the bowl with a plate and let cool completely. Wash and dry the arugula salad in the centrifuge.
Open the package of duck breast and after cutting into slices arrange on plates. Peel the shallots
left, slice and sauté in a pan with butter and two tablespoons of olive oil for a couple of minutes. Add the currant jam and fresh black currant, crushed a few grains with a fork and add the capers dall'aceto conservation.
Pour the champagne and simmer the sauce for 4 / 5 minutes. Pepper and let cool. Drain well the hell out of the marinade, which will become purple, dry and season with three tablespoons of olive oil. Arrange on plates with the slices of duck breast, sprinkle everything with the sauce, decorated with the arugula and serve.

Preparation time: 20 minutes
Cooking time: 15 minutes

Berny

How Muchcost Sebesious Syst

Canned Fruit, the 10 best

..!!!, Here we are again we start the new year with one of the charts taken from the Gambero Rosso, which can be good indications for those looking for superlative products. Let's face it, when within these classifications are also products that are listed in our online catalog, it gives us some satisfaction ..., well, for us is a confirmation that we have been able to select good articles. Of course, these rankings should not be taken at face value ... but ... if the company is to say that he certainly did a good job and its products are evidence of this.

But let the standings: 1,

Alpe Pragas - Braies Out of 38, Braies (BZ) - Tel: 0474 749 400 (Twenty wonderful compound (about 70% fruit). Outstanding those fruits of forest and wild berries. authentic flavor with bitter notes that balance la dolcezza)

2° Maison Ferber – 18 rue des Trois Epis, Niedermorsschwihr (France) (Le raffinate confetture di Christine Ferber in Italia si trovano nei negozi Comptoir de France a Roma e a Milano. Impedibile la confettura di Kiwi e fragola.)

3° Masseria San Iorio – Loc. San Iorio, Castel di Sangro (AQ) – Tel: 0864 841 037 (I prodotti migliori dell’azienda agricola bio sono le confetture di frutti minori, selvatici e spontanei. Ciliegie e ribes, more.)

4° Si.Gi – c.da Acquevive 25, Macerata – Tel: 0733 281 462 ( Azienda bio con trasformazione della frutta del proprio frutteto o spontanea. Le jams of wild fruit are the pieces to be ninety. Suave and sophisticated pear jam angelica. Si.Gi jams can be found in our catalog, ..!!!, to this page.)

5 ° San Giuliano - Loc Villasmundo, Contrada San Julian, Melissa (SR) - Tel: 0552 399 931 (Fantastic Citrus jams of Sicily, including an imposing the mandarins, followed by the sour oranges.)

6 ° Antichi Sapori di Sardegna - Via Roma 56, Gavoi (NU) - Tel: 0784 529062 (Taste true and territory in these spontaneous jams and fruit farm. Excellent jam Gavoi pears and the strawberry tree and myrtle.)

7 ° Scianca - Via Cividale 42, Manzano (UD) - Tel: 0432 751 351 (housework and high concentration of fruit and sugar cane as a sweetener. A score of classic flavors and creative. Marmalade orange and mandarin and blackberry jam.)

8 ° traditional flavors - via Salerno 2 / 4, Piedimonte Etneo (CT) - Tel: 095 648 308 (the Great citrus preserves with dried fruit, such as Mannarino and nuccidi and oranges and pistachios. For those who love the rugged also that of bergamot.)

9 ° Agrirape - c.so Umberto 556, Leonforte (EN) - Tel: 0935 904 862 (Only three but tastes very good (a little 'sweet). White peaches, white peaches Leonforte of late, slow food, and apricots.)

10 ° Farm Sant'Apollinare - loc. Sant'Apollinare 17 / a, Pieve Santo Stefano (AR) - Tel: 0575 799 112 (The highlight is the grape strawberry jam, a cannon, followed by those of wild berries and berry elder)

(Source Gambero Rosso)

Berny