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Referendum in Defence of public water

the wake of our campaign to defend health and water, we point out the initiative "I will vote May 29" .
By June there will be 4 referendum. One
in defense of justice, against the legitimate impediment. Two
in defense of public water.
One on the return to nuclear power.


There is a perfect date to go to vote: May 29, along with administrative
. No additional cost to the state, that is, for all of us.
Someone will try to move the referendum in June,
wasting around 350 million euro of public money. What
is their goal? Urge citizens not to vote, on the contrary
of what the Constitution says:
ensure maximum participation in elections. A
robbed of all of us to fund a fraud on democracy.
The referendum is a democratic path and clean to participate in political life without games palace.
In order to involve as many citizens as possible (friends, relatives, acquaintances ...) disseminate and share this message.

Why a referendum on water?

parties, corporations, banks and entrepreneurs with the usual hooks are just putting their hands on business public water taps and millions of Italians. Among these might be here. The government has launched a year a rule requiring public companies to divest most of their capital to the private sector by 2011.
For years, a grand coalition of social and urban look, instead of defending the public management of water control and promoting the direct participation of citizens in deciding on a common asset of vital importance.
Visit http://www.referendumacqua.it

Why a referendum on nuclear power?
Nuclear power plants are enormously expensive and, even if they provide a lot of energy, electricity that costs more than conventional produce. The wastes are a permanent nightmare for millions of years, spread around their sites of radioactive pollutants are extremely dangerous in the long danger, as demonstrated by German studies on childhood leukemia, an accident at a nuclear plant is always catastrophic and the effects last for a period can not be quantified.
Mario Tozzi is explained best in his blog:
1 - sites impossible
2 - Reserves of uranium
3 - Accidents
4 - Benefits
5 - Attempted synthesis
Central Italian
After the nuclear - I've been to Hiroshima

definitely interesting the investigation of Report on nuclear .
Informiamoci.

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pumpkin ravioli

all right John Rana !!!!!!!!

They give him 10 to 0!!

INGREDIENTS

FOR THE DOUGH:

4 eggs

400 gr flour of durum wheat

a tablespoon of extra virgin olive oil

salt

FOR THE FILLING:

1 kg pumpkin

100 grams of grated parmesan or grana

1 egg to bind

salt

black pepper or chopped dried chilli

nutmeg

NOTE: If you do not like the sweet taste of pumpkin you can counter it by increasing the amount of cheese and pepper (or chili) or you can add to the filling 100 g amaretti crumbs.

PREPARATION FOR THE FILLING

Wash, dry and cut into thick slices pumpkin strand and place it with the peel to bake at 180 degrees for about an hour.
Peel When cooked, cut into small pieces and mash with a fork or pass it to the mill. collect them in a bowl, add the cheese, egg yolk, salt, pepper and some grated nutmeg. Stir with a wooden spoon, then let the mixture sit for a couple of hours. (If the mixture is fairly dry, add more cheese or a little 'bread crumbs).

PREPARATION FOR THE DOUGH:
Place the flour, pour in the center of the eggs and salt and mix (if the dough is too stiff add a few tablespoons of hot water). Let the dough rest half 'now and then flatten with a rolling pin or by car (stop at number 6) to form thin sheets and rectangular.
Flour the pastry and arrange on a sheet, with a teaspoon, place a small amount of filling and cover with another sheet. T garlic ravioli with the appropriate wheel and press the edges with your fingertips so that they settle their running after being slightly dampened with a wet brush. Cook for 7-8 minutes in plenty of lightly salted water, mixing gently.
Strain with a slotted spoon and place them in layers in a bowl seasoning each layer with a simple tomato sauce or chopped meat or with melted butter before (scented with sage) and plenty of parmesan.

If you do not consume them at once let them dry a couple of hours and then put them in the freezer on a tray. Gather them when they are frozen in a bag and, if necessary, plunge directly into boiling water.

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Stuffed Biscuits

(type Grisbì)

INGREDIENTS:

235 grams of flour

15 grams of cocoa

125g butter

60 gr of sugar

1 egg

a pinch of salt

vanilla 1 teaspoon baking

Nutella

Mix the butter and sugar, then add eggs, salt, flour and baking powder. Is mixed rapidly until a smooth dough. You rest in refrigerator at least 30 minutes.

To use the filling of Nutella and keep it soft even after cooking, you put the Nutella in a sach and make a few small mucchiettini on parchment paper, then put in freezer to freeze.

The dough is stretched very thin.

discs are obtained more 'or less than 3 cm in diameter, gets a bit' of filling in the center and ends with another disk on sealing the edges with your hands. Then cut out with a round cutter.

you put on your plate lined with baking paper and cook them at 180 degrees for 8 / 10 minutes so the Nutella is soft.

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Gubana

INGREDIENTS

For 'dough:

300 grams of white flour

half cube of fresh yeast

50 grams of sugar

1 teaspoon of vanilla extract

a phial of aromatic lemon

teaspoon salt

2 eggs

40 g butter

75 ml of warm milk (37-40 ° C)

For the filling:
100 grams of almonds
100 grams of walnuts
50 grams of pine nuts
150 grams of raisins
3 eggs
lemon flavor
aroma of orange
30 grams of sugar
a glass of grappa
1 tablespoon breadcrumbs
50 g butter
cinnamon

Warm milk and add a tablespoon of sugar and cube of yeast.

born Allow the yeast to form a beige foam.

aside in a bowl put flour, sugar, vanilla, salt, lemon flavoring and mix, then add eggs, melted butter and warm milk with yeast.

Knead the dough on the floured board, extending it with clenched fists, rewind, and then dropping it on the table. When it becomes homogeneous good put it back in floured bowl, cover with a damp cloth and place it in a warm place to rise, until its volume will be doubled (1 hour and a half hours).

Soak raisins in brandy for at least 30 minutes. Chop the walnuts and almonds, then put them in a bowl and add the pine nuts, 2 egg yolks, sugar, flavor with lemon, orange and raisins.

Melt the butter in a saucepan and cook for a few minutes the breadcrumbs and add to stuffing. Mix everything well and then gently incorporate two egg whites hard.

With a rolling pin roll out the dough into a rectangular sheet (75x25 cm), spread the filling, roll the dough from longest side and close the ends of the roll thus obtained, by folding the flaps.

Wrap the roll spiral, place it on the plate of oven lined with baking paper and allow to rise again in a warm place for about 30 minutes.

gubana Brush with beaten egg and a handful of sugar, and bake for 30-40 minutes in the middle of a preheated oven at 150-170 ° C.

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TIRAMISU 'WILD BERRY

INGREDIENTS

sponge

(the biscuits are good too)
For the cream: 120 grams of sugar


5 eggs 500 grams mascarpone cheese 250 ml cream

For the syrup: 400 gr
berry

200 grams of sugar

500 ml of water

lemon juice

4 tablespoons maraschino

Prepare sponge cake (for a faster recipe used the biscuits).

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TRICKS IN KITCHEN

TASTY CUBES

If the sparkling wine has lost its bubbles, do not throw it. Pour into molds for ice and put it in frezeer. You always have convenient cubes to flavor fish or risotto

SWEET GARLIC

to soften the strong taste, hold ' garlic dipped in milk for an hour or better, sbollentatevelo

COOKED VEGETABLES

You cook the cabbage soup or onion but fear that the smell goes everywhere?

Try to fix the paper the bread under the lid of the pot, it will absorb any odor

PERFECT FRIED

few drops of lemon juice in hot frying ensures crisp

EMERGENCY TEARS

If you cry when you cut the onion, do not despair. Before you slice it, dip it in hot water and then in the cold

CAFFE 'DOC

Put a little coffee powder in water, if it rises to the surface means that it is all quality

POLYPS SOFT

An hour before frying squid and octopus sprinkle with coarse salt and put them to rest, then rinse. Remain softer

SAUCE

To prepare a white sauce without lumps used half flour and half regular potato starch

too much salt

A sauce too salty can be saved in extremis wipe the surface, zig zag a sugar cube

CABBAGE LIGHT

If you like sauerkraut, but you feel a little heavy to digest, you can use this trick to adding half a chopped apple in pan

CONTOUR READY

to accompany a plate of prepared white rice easy vegetable side dish using the vegetables already cut and freeze the soup ready.

Cook with a little oil, very little broth and seasoned with curry

Soffritti PERFECT

To prevent the sauce takes on a bitter taste, add the onion and oil a few drops of water. In this way prevent the sugars contained in the bulb to burn

JAM LIQUID

If the jam does not appear to solidify despite the long cooking time add to the mix an apple peeled and cut into cubes, is an excellent source of pectin

PERFECT PASTRY

If you want a sheet of the art, keep the dishes prepared in the refrigerator until momemto firing. Is much more successful from cold cooked

grain cool

To prevent the piece of grit in the fridge to dry out, wrap in a cloth dipped in a solution of water and wine wrung out. Repeat as often

onion juice

Who does not love the onion into small pieces, use only the juice.

Cut half an onion and squeeze with the juicer using the liquid for gravy and sauces

squeeze the garlic

If you do not know how to squeeze, blanched for a couple of minutes the slices in boiling water, then pass them through a meshed sieve pressing with the back of a spoon

SOS Matterella

to pull a good pastry used a bottle of water ice-capped well

potatoes

If you mash the potatoes with a special tool not bother to peel because the peel is all masher while the pulp comes out

LEGUMES good or bad?

there a way to recognize and share the healthy legumes: beans and lentils soak in a cup of water, those who come to the surface must be removed

ENOUGH CRUMBS

Because the cake does not crumble when you cut it, a knife used in the past 'ice-cold water

MEAT MORE' SOFT

To keep the meat is too tough for the boiled, cook in boiling salted water to which you add two tablespoons of brandy for every pound of meat. The softness of the flesh is insured

SHARP CUT

To obtain regular slices of chicken breast, past the meat in the freezer for a twenty minutes. There will be no fraying

POLENTA SMOOTH

To prevent lumps, do not pour the flour into the boiling water but a moment first

TUNA DIGESTIBLE

Canned tuna can be heavy if used in hot dishes.

Remember to add the sauce at the end to fire off

FILM IN REFRIGERATOR

To avoid that the risks pelicola stick to itself, try to keep it in the fridge

leavened dough

To speed up the rising of the dough, heat a bowl of glass by soaking in boiling water, dry it, flour it, and then storing the dough

hot oil

Another method to find the right heat oil for frying: sprinkle with a pinch of flour, if they form many picole bubbles around the oil is ready

CABBAGE LIGHT

To make less heavy to digest cook the cabbage in the pot by adding half an apple chopped

zest

To prevent the lemon rind remains between the teeth of the grater, set out in part notched a sheet of baking paper. A When finished, you will not have to unplug it and retrieve what remains attached

only the yolk

quickly to separate the yolk from the album put a funnel in the glass and break the egg, the red will remain trapped

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donut RICOTTA

INGREDIENTS

3 eggs 150 g sugar

250 g cheese

grated lemon

100 g flour

100 g frumina

100 grams of raisins

a pinch of salt

1 packet of yeast

Place to soak the raisins in warm water.

in a bowl Beat eggs and sugar for 2-3 minutes, until a creamy mass. Add the ricotta, the grated lemon and a pinch of salt. Join tablespoons flour mixed and sifted with baking powder and frumina and incorporate the raisins.

Put the dough into a ring mold with butter and sprinkled generously with breadcrumbs.

Bake for 45 minutes at the bottom of oven preheated at 165-175 ° C.

Let the cake cool before throw.

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sesame bread

INGREDIENTS 500 g white flour

0 1 / 2 cube fresh yeast 300 ml lukewarm water

1 teaspoon salt 1 teaspoon sugar

5 tablespoons extra virgin olive oil

egg white sesame

Put the yeast in warm water with a teaspoon of sugar and let up when the surface is not form a light foam.

Pour into a bowl the flour, salt, oil and stir, then add the yeast mixture and begin to knead until the dough is homogeneous, elastic and smooth. Form a ball, place in bowl, cover with plastic wrap and let rise in a warm place for 2 hours.

Shoot the dough and give the round shape, pass it on the album and sprinkle with sesame place to rise for another hour and bake in preheated oven at 220 degrees for 35-40 minutes.

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olive bread

INGREDIENTS

500 grams of white flour

0 1 / 2 cube fresh yeast 300 ml lukewarm water

1 teaspoon salt 1 teaspoon sugar
5 tablespoons extra virgin olive oil

200 grams of green olives

Put the yeast in warm water with a teaspoon of sugar and let up when the surface does not form a light foam.

Pour into a bowl the flour, salt, oil and stir, then add the mixture of yeast and when it started to knead until the dough is smooth, supple and smooth. Add the olives and incorporate well. a ball, place in bowl, cover with plastic wrap and let rise in a warm place for 2 hours.

Shoot the dough and give the round shape, let rise again for half an hour and bake in preheated oven at 220 degrees for 35-40 minutes.

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SHELLS RICOTTA AND SPINACH

INGREDIENTS

300 GR SHELL PASTA

250 g cheese

50 g butter

200 GR

SPINACH CHEESE GRATED

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Put in a saucepan and mix ricotta, the spinach and a pinch of salt, then add the butter and grated cheese. Meanwhile, boil salted water and cook pasta. Drain well and add the sauce. Stir and serve.