1996 Ext 580 Horsepower

risultai The regional elections in Baganza


28 - 29 marzo 2010
Elezioni regionali ed amministrative
Regione: EMILIA-ROMAGNA
Circoscrizione: PARMA
Comune: SALA BAGANZA

Elettori: 4.124
Votanti: 2.699 (65,44 %)

Totale voti candidati presidente: 2.636
Totale voti liste circoscrizionali 2.343

Schede bianche: 20 (0,74 %)
Schede nulle: 43 ( 1,59 %)


ERRANI VASCO voti 1.257 (47,68%)
Partito Democratico : voti 862 (36,7%)
Italia dei Valori : voti 121 (5.16%)
EL : 104 votes (4.43%)
Ecology and Freedom : 20 votes (0.85%)



BERNINI ANNA MARIA 1026 votes ( 38.92%)
Democratic Party: 603 votes (25.73%)
Northern League : 352 votes (15.02%)
The Right : 20 votes (0.85%)




Favia JOHN 245 votes (9.29%)
Movement 5 Stars : 187 votes (7.98%)






GALLETTI GIANLUCA 106 votes (4.09%)
Union Center : 74 votes (3.15%)

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Strawberry donut clamp

INGREDIENTI:
250 gr di farina 00
200 gr di burro
200 gr di zucchero
4 uova
1 bustina di lievito per dolci
3 cucchiai di latte
1 pizzico di sale
250 gr di fragole

• Sbattere le uova con lo zucchero fino ad ottenere un composto liscio e spumoso.
• Aggiungere il burro fuso, il latte, un pizzico di sale ed infine la farina setacciata con il lievito.
• Versare metà del composto in una teglia per ciambelle con il buco (imburrata e infarinata).
• Cut the strawberries into small pieces and distribute the mixture poured into the pan.
• Spread 2 tablespoons of sugar.
• Pour the rest of the dough.
• Bake at 180 degrees for about 1 hour.

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Bologna

INGREDIENTS (clamps):

500 grams of flour

250 g sugar 150 g

butter 3 tablespoons milk 3 eggs

1 teaspoon baking powder
Bologna mustard (or plum jam)

• Mix all ingredients and let the mixture stand for 15 minutes.
• Halve the dough and, with a rolling pin to form 2 rectangles about 1 cm high 20x30 cm size and the flour before cutting because the rectangles do not stick.
• season with jam, leaving about 2 cm free board, roll the triangles on themselves (the shorter part) and close the edges well.
• Brush with milk and sprinkle with granulated sugar.
• Heat oven to 180 degrees and bake for about 45 minutes.

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Squid stuffed with shrimp paste with the standard

INGREDIENTI:

6 calamari

150 gr di gamberetti

2 cucchiai di prezzemolo e aglio tritati

5 cucchiai di mollica di pane

olio di oliva q.b.

sale e pepe q.b.

mezzo bicchiere di vino bianco

mezzo bicchiere di acqua

• Pulire i calamari e privarli dei tentacoli.
• Sminuzzare i tentacoli dei calamari e i gamberetti, combine the bread crumbs, chopped parsley and garlic, season with salt and pepper and add a drizzle of olive oil.
• Fill the squid with a spoonful of the mixture and close them with a toothpick.
• In a saucepan, pour a little oil and arrange the squid. Add wine, cover with a lid and cook on low heat for about an hour. Add, if necessary, during cooking half a glass of water.
• Serve the squid toothpicks and served with the sauce.

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INGREDIENTS (for two):
200 grams of spaghetti
1 eggplant
200 grams of tomatoes peeled
1 clove garlic
olive oil salt to taste

pepper qb
ricotta taste

• Cut the eggplant cubes and cook in a saucepan with about 3 tablespoons of olive oil until the cubes are not soft.
• Add the garlic and chopped tomatoes, add a drizzle of olive oil, salt and pepper and cook over low heat for about 5 minutes.
• Cook the pasta, season with the sauce and sprinkle with grated ricotta.

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Squid stuffed with shrimp

INGREDIENTS (for two persons): 6
squid (about 15 cm long)
150 grams of shrimps
5 tablespoons of bread crumbs
a glass of white wine chopped parsley

salt

pepper to taste olive oil

• Clean the squid of the crown of tentacles.
• Chop the tentacles and the shrimp, put them together in a bowl chopped parsley, salt, pepper and olive oil (about 3 tablespoons).
• Stir the mixture and stuff the squid close with a toothpick.
• have squid in a saucepan and moisten them with a cup of water making them cook for about 5 minutes over low heat. Add wine and cook for about 1 hour by adding, if necessary, hot water.

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Hall Meeting on School

Organized by the Circle Baganza PD Hall, Saturday March 13 to 15 at the Rock Sanvitale , a meeting on the school, with Participants: Gabriel Ferrari

Provincial Councillor for the safety and security civil, former provincial commissioner and candidate for school policies to the regional elections of March 28 to 29
Adriano CAPS , headmaster
Simone SACCANI , FLC CGIL Scuola

An important update on the school, a reflection on the future of our children and a comparison on some proposals on the PD.

View / download the flyer (PDF format).

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Orzo with asparagus, ham and cheese

INGREDIENTS (for two):
100 grams of barley
8 asparagus
100 grams of diced ham
50 grams of diced cheese (such as line Osella)
olive oil to taste with salt and pepper

• Cook barley for 30 minutes in unsalted water.
• barley Drain and let cool.
• Steam the asparagus and let cool and chop.
• Cut the cheese into small cubes.
• In a bowl combine all ingredients, add 2 tablespoons olive oil and season with salt and pepper.

If you prefer to eat it warm, put all ingredients in a glass bowl and heat in a water bath