Do Asthmatics Catch More Colds

Bocconcini di soia croccanti & indivia riccia, radicchio e carote

crunchy morsels & curly endive, radicchio and carrots

Sunday morning we woke up in a rich and white snow. All right, we're still in winter but having a strong preference for the summer I would like a few hours of hot sun to restore your spirit ... patience ... you can not ... :-) A little nothing magic wand 'of fresh vegetables seemed to be a superstitious way to project in the spring. The curly endive, radicchio and carrots are crisp in nature so we thought something equally crunchy to cap off the pot!

What lies beneath the breading? Soy! Boiled soy beans, covered in a bowl and portioned into pieces to be brown in the oven.

Per la panatura una new entry: panettone gastronomico (tipo pan brioche ma più leggero) rimasto in dispensa inutilizzato nelle feste e passato al mixer sino ad ottenere le giuste bricioline per avvolgere i bocconcini.

Bocconcini di soia croccanti & indivia riccia, radicchio e carote

Ingredienti

fagioli di soia 300 gr pesati a secco e lessati

mollica di un panino

latte intero q.b.

uova intere 3

carote 2

grana grattugiato 2 cucchiai

fresh thyme and parsley to taste

sea salt to taste

black pepper to taste

for the breading:

eggs

sea salt black pepper

or brioche bread crumbs

for the salad:

curly endive radicchio

carrots

extra virgin olive oil balsamic vinegar

The day before: after turning on the oven to 180 °, with the mixer is obtained the mixture of beans, bread soaked in milk, carrots, thyme, parsley, parmesan cheese, eggs, salt and pepper and baked in a cake tin lined with baking paper for about 50 minutes.

The following day, portions, sliced \u200b\u200bor diced, you go into the beaten egg seasoned with salt and pepper and breaded with bread or brioche bread crumbs (I: Gourmet cake) and pass in a preheated oven at 180 degrees for 15 -20 minutes using a non-stick pan lightly greased with extra virgin olive oil.

Serve with the salad fresh and crisp and seasoned with olive oil and balsamic vinegar.

Explain Reverse Roulette

Tartufini alla cannella

This is a ricetta "riciclo". Quando si decorano le torte con la glassa al cioccolato ne rimane sempre un po' inutilizzata nella terrina (come i ritagli di pasta fresca per i ravioli ...) Ma in cucina non si butta via niente e con l'ingegno si crea e si valorizza tutto :-)

Partiamo dall'inizio: si fanno sciogliere 200 gr di cioccolato fondente in 150 gr di panna tiepida, si lascia raffreddare il composto e poi si monta con le fruste elettriche sino a quando non prende consistenza.

La glassa che rimane "sconsolata" nella terrina è stata aromatizzata con polvere di cannella : confezionati i piccoli tartufini con l'aiuto di un cucchiaino vengono poi passati nei semi di sesamo bianchi leggermente tostati sino ad ottenere la forma arrotondata.

Per finire si possono adagiare nei pirottini colorati e vengono serviti come frivolezza insieme al caffè.

What Wire Goes To Furnace From Ac

Facts Beyond oil: the green revolution Italian

Novara - The weight of bioeconomy in Europe, according to EU of the Third European Conference on Bio , worth about 2 trillion of € 22 million and employs approximately workers, in fields ranging from agriculture to the chemical industry to switch from bio fuels. The EU Commission plans to launch in autumn 2011, a communication strategy to promote and delinerà encourage the bio-economy in the Union.
One of the leading companies of this 'new' economy is Italian.
Energy from Mother Earth: fuel from rapeseed, sunflower shopping bags from , antifreeze from beets, corn tires, absorbent feminine potatoes and so on. Other predictions that science fiction. It 's a reality that now anyone can touch, thanks to the research, trials and production of Novamont Spa of Novara, a leading international manufacturer of biodegradable materials with low environmental impact . It 'kind in Italy, in fact, unique on the planet Earth is the first biorefinery going to integrate the upstream sector of bioplastics . E 'was made in Terni, in Umbria, an area of \u200b\u200b30 thousand square meters .
Here's how it works.
do without oil in the production process. " Agricultural raw materials used, widely available as starch, protein, cellulose, vegetable oils and agricultural waste " explains the director Leonardo Fasanini " represent a virtually inexhaustible source as renewable and offer more reassuring guarantees for our ecosystem . The goal is to reduce economic dependence on crude focusing on natural sources. The
bioplastics, while maintaining the advantages and characteristics of traditional materials, energy-saving , help reduce greenhouse , turn at the end of its life cycle, in fertile humus .
"Today we produce family of biodegradable plastics developed based on proprietary technologies in the field of starch, cellulose, vegetable oils and their combinations . Word of Bastioli , chemist of international renown, as well as CEO Novamont, awarded the 'European Inventor of the Year' in 2007. " These bioplastics are marketed under the brand names Mater-Bi (biodegradable) and Origo-Bi and are the first results of the project Living Chemistry for Quality of Life .
plant is already working cornstarch (non GM), which, thanks to a series of patents developed over the last ten years, get to replicate the behavior of traditional plastics or other pollutants in many different uses. "This is plastic that comes from the earth, and that the end of his employment, return to the same land "explains Bastioli.
If the corn is in fact the raw material used to produce Mater-Bi, it is not intended to be a rejection, but to be completely biodegradable in compost or reduced. Without releasing any pollutant. To get the Mater-Bi Novamont engineers have developed specific molecular structure of corn starch through the aggregation of substances capable of making it stable and to ensure water resistance. A process can significantly reduce emissions of greenhouse gases and consumption of non-renewable energy. To achieve this, the factory (which has 800 stores scattered throughout the globe and is present in Germany, France , Benelux, Scandinavia , Denmark , United States, China , Japan, Australia and New Zealand ) has invested 100 million € . The plant is at the heart of Umbria other work born from an ambitious project: use oil sunflower (as well as rapeseed or castor oil) produced by farmers in the area, thanks to a special agreement with the direction of the narrow Coldiretti , to synthesize polyester plant . The process developed will enable the launch of new products in soft impact on nature, from ice cream to paper laminates for food wrappers. Hence the choice of directly involve farmers in setting up a joint company with 600 local farmers that achieves the milestone of 60 000 tonnes of bioplastics produced annually.

Let the numbers
The shopping bags. Annual production: 12 billion France, Italy 15 billion, equivalent to more than 300 000 tons of plastic, ie 430 000 tonnes of oil and 200 thousand tons of carbon dioxide U.S. 100 billion, 120 million Ireland, South Africa 0, banned in 2003. The Italians spend annually around 700 million euro to take home their spending . Time of use of shopper: 20 minutes. Life time in the environment: 400 years . If you
for allocating 800 thousand hectares of land for growing corn and oil for energy , with systems designed by Novamont could produce 2 million tons of Mater-Bi, equal to one quarter of ' entire national demand. A key role
is covered by scientific researchers. No coincidence that Novamont-received recognition by ecological ' UNEP (UN Environmental Programme) - spends each year on 10 per cent of its turnover technological innovation and is already in structure of 57 young engineers, physicists and chemists.
" The development of these technologies can make a substantial cut in the amount of oil that burns Italy without even realizing it," notes Bastioli, "Just make two calculations for a single, tiny example. In Italy each year consumes about 300 000 tonnes of plastic bags only for traditional of all kinds, increasingly imported from China, " replace them entirely with biodegradable products , estimates Bastioli" would mean saving about 200 000 tonnes of oil a year , while taking account of consumption needed to grow sunflowers, on the one hand, and transform the raw plastic, other .

What other effects could be positive? The reduced pollution ( 400 000 tonnes of carbon dioxide in less ). To cultivate sunflowers it would take to produce the entire quantity of bags circulating in Italy, would be sufficient 200 000 hectares of land , just a fifth of owners leave fields fallow for cash incentives to the European quota of agricultural production. A first for Europe and for the whole world chemical engineering. But a new way of understanding economic growth : if, in fact, the technology involved in air Terni is a genuine scientific heritage for industrial production (the company has already filed 80 patents), the philosophy of production is art. The use of Mater-Bi to build a huge tires should risparmio di risorse energetiche.
Anche le grandi case produttrici se ne sono accorte: dal 2005 tutta la gamma di pneumatici commercializzati da Goodyear in Giappone è realizzata con le tecnologie ideate a Novara . Questa esperienza è un passo avanti. “ Un nuovo modo di intendere economia, territorio e ambiente ”, sottolinea Catia Bastioli,  “ capace di affrontare le grandi sfide come l’aumento del prezzo e la scarsità dei tradizionali combustibili fossili, la valorizzazione dell’agricoltura e la perdita di competitività del sistema produttivo occidentale di fronte alla crescita dei paesi asiatici ”.
The research is reflected in the numbers and philosophy: 120 employees (of which 30 per cent used in the laboratory), ended 2010 with a turnover of 40 million € the 50 percent which sales abroad, more than 10 percent reinvested in research and development, staff training and . He has no doubt
Franco Pasquali, Secretary General of Coldiretti: "Italy has chosen environmentally friendly agriculture and without genetically modified organisms has great resources to offer, and enhancing crops dedicated to the production di biocarburanti , utilizzando residui agricoli, forestali e dell’allevamento e installando pannelli solari nelle aziende agricole è possibile arrivare a coprire entro il 2012 fino al 15 per cento del fabbisogno energetico nazionale, risparmiare oltre 12 milioni di tonnellate di petrolio equivalenti a ridurre le emissioni di anidride carbonica di origine fossile di 30 milioni di tonnellate ”.
In sostanza quali saranno i vantaggi ecologici ed economici? Consumare meno petrolio, inquinare meno, dare un futuro all’agricoltura, sviluppare nuove tecnologie, risparmiare sui costi della raccolta rifiuti, liberare mari, laghi e fiumi dai sacchetti che fanno strage di esseri living, as those made with corn dissolve in a matter of days.
Gianni Lannes

Troop Beverly Hills 3gp

Torta di zucca multipiano con cascata di fiorellini

torta di zucca multipiano con cascata di fiorellini

Seguendo le ricette di Jamie Oliver sul satellite capita di voler provare una sua ricetta. Questa volta il suggerimento della torta di zucca o meglio i tortini di zucca erano un richiamo goloso ... detto fatto la torta è stata infornata!

... ma servirla "nuda" senza neanche un vestitino sembrava poco carino ...

Dopo gli esperimenti di colorazione naturale della torta vegana "Volo di farfalle" qui sotto abbiamo sperimentato il giallo grazie alla polvere di zafferano, trovando le note solari giuste per la nostra torta.

Torta di zucca di Jamie Oliver

Ingredienti

zucca gialla pulita 400 gr

zucchero di canna grezzo 400 gr

farina bianca 300 gr

olio e.v.o . 175 gr

uova 4

bustina di lievito 1

scorza orange organic

teaspoon cinnamon

a pinch sea salt

to decorate

chocolate ganache (chocolate cream 150 gr + 200 gr) sugar paste

white, pink ( beet), yellow (saffron)

Blend the pumpkin in a blender and add the other ingredients. Line the mold of 30 cm with baking paper and bake in preheated oven at 180 degrees for 40-45 minutes.

Remove from oven and cool on a grill. Cut three discs of cake, filled with chocolate ganache and leave in the fridge. Proceed covering with sugar paste pulling the dough with the help of rolling pin with icing sugar.

Vitamin E Capsules For Face

Dip piccantina ai ceci

The idea of \u200b\u200bhummus I've always liked, but my hardships I garlic requires changes in the original recipe. I'm not excited about the addition of sesame paste (tahineh) for which we have come to reworking and elaborating version of the chickpea dip Calabrian soft piquant Sauce, a classic of the house, which resolves a drink on the fly perfectly accompanies the Craker sesame, fresh vegetables and crisp or the white corn tortilla chips.

try it :-)

Calabrian soft piquant Sauce Dip with chickpeas

Ingredienti

ceci lessi 2 bicchieri (meglio se preparati con ammollo e cottura di 1 ora e mezza)

yogurt denso 1 bicchiere

succo di mezzo limone

sale affumicato un pizzico

prezzemolo fresco tritato 1 cucchiaio

olio e.v.o 2 cucchiai

pepe nero un pizzico

peperoncino secco a piacere

Mettere nel bicchiere del frullatore tutti gli ingredienti e ridurre a crema. Se si ha la possibilità lasciare riposare in frigo qualche ora per amalgamare meglio i sapori.

We also recommend the 'Italian-style hummus Virginia Lo spilucchino. Also I make a version with the beans and is truly spectacular as you say :-)

Birthday Cake Dealers Sydney Nova Scotia

FOR SPENDING THE RIDGE SPORT


letter to Corriere di Novara

Dear Sir,

seems incredible, but also a question as simple as the elimination-

them in plastic grocery bags in supermarkets (shopper) the pandemonium breaks loose. What could be more natural than using the good old shopping bag, which can be of any material, preferably recycled fabric, plastic. But no! Check the false problem of the cost of the plastic bag, as if the bag becomes legitimate if it were free for the customer. In the rest of Europe 's shoppers have been removed now for a year, and the question of all Italy' stocks of plastic bags as an excuse sounds rather than as a real problem. Sprouting an-

that hybrid objects, such as the plastic bag that degrades in three years. In reality, or is degraded in 90 days, as the wet waste or MaterBi or it is plastic, and as such must be banning

-

to. We come to MaterBi bag in place of disposable plastic bags. The bag MaterBi, just as the container of wet waste, has some back problem to replace the shopper. In fact, as it stands now, the bag MaterBi has low resistance and a fee of 10 cents per customer. To make it thick and strong, should cost even more. And at this point would be more than justified the protests of citizens against this and other measures-

minds to environmental protection. We must absolutely avoid these consequences is misleading

-tive. We believe that the City would do well to Novara to be distributed to citizens free of charge, co-me has already done a year ago, other recycled plastic bags and to monitor the situation.

The reduction of plastic, however, concerns not only supermarkets, but also the small retailers (clothing stores, bakeries, etc.).. For these stores, the shopping bag not always solve the pro-

problem. We'll be back soon on this topic.

Sincerely.

p. Union Consumer Protection Onlus

Fabio Tomei-335 - 52.111.06; www.utc-onlus.blogspot.com

Novara, 01/23/2011

Paris Kennedy Vs Dragon

  Late in the evening of Friday 21 January a group of families 
 
 supported by some of us have occupied a vacant building in Via San Bernardino da Siena 
 
 at number two in Novara. 
 
 
 
 the housing situation 
 
 Novara with its 100,000 inhabitants is the second city of Piedmont, it is also 
 
 number of evictions, about a migliaio.Ora 
 
 if we think that in almost all cases they correspond to a household (often 
 
 with more than one teenager or young children), we have an idea of \u200b\u200bthe size of the emergency 
 
 Living in città.Gli evictions are often very  

  executive and due largely to problems of delinquency, which 
 
 is accentuated in recent years due to the progressive de-industrialization 
 
, the disintegration of the productive fabric of 
 
 progressive precarious employment which corresponds to a 
 
 precarious existences. 
 
 In this emergency the City and meet with the absence of Atc 
 
 living rooms and funds to build new homes. This is besides false 
 
 an attitude of contempt towards those, Italian or other 
 
 community, is not only difficulties but is mainly affected 
 
 in the coldest season of the year. But first things first. 
 
 
 
 the fact that lack the funds we ask why in the popular districts 
 
 instead to provide maintenance work on construction and popular 
 
 public will continue to be part of this administration (and not just this 
 
) interventions "beautification "building round arches and 
 
 anything else, or by taking a tile to the sidewalk 
 
 believe that the neighborhoods are clean and fit for the city, while the degradation 
 
 even some buildings in the suburbs puts safety at risk 
 
 for the inhabitants. Because the money we have and others do not? Maybe you have to subsidize someone 
 
? And again. Because the approach of the elections 
 
 money for extraordinary maintenance (targeted depending on where you set 
 
 customers) magically appear? 
 
 
 
 The question then lack housing the hoax is there for all to see. 
 
 There are hundreds of empty rooms and walled speculators take these filthy 
 
 ready to be restored for those in their own terms (often masking it with 
 
 rankings and "emergencies" of convenience). No control is exercised 
 
 on these lists by  di chicchessia. Ed allora? 
  
 Allora la misura è colma. 
  
  
  
 LA PALAZZINA 
  
  
  
 La palazzina che è stata occupata ha circa 15 anni ed è sfitta da  
  
 parecchi. 
  
 Alcuni appartamenti non sono stati neppure mai abiatati. Essa è sita nella 
  
 ex zona delle caserme ed originariamente doveva essere destinata ai 
  
 funzionari di alto profilo della Polizia di Stato (gli appartamenti sono 
  
 delle mezze piazze d'armi di 120 mq con doppi servizi, cantina e posto  
  
 auto in cortile o box). Ma il costo del riscatto era troppo alto e quindi fu 
  
 adibita ad uso foresteria per gli ufficiali superiori dell'esercito. Even 
 
 that thing ended with the transfer of the military from Novara to Novara 
 
 Bellinzago (where they built the row houses). 
 
 So for about 6 years not only the property is uncertain (ministry, municipality, state property 
 
, atc), but no one has been cured of the building which now appears in 
 
 hands even of the State Council. 
 
 
  

THE NEGOTIATION

Following employment on Saturday morning (we
patronal feast) occurred in police forces, and Police Brigade,
Virtually all of the patrolling in the city (given that the
celebrations the local saint were taking place in the center and had
the various authorities involved), thus leaving unprotected neighborhoods. At
that the agreement is reached and that an official should
to speak with the acting mayor (Councillor Moscatelli, as
Jordan - Mayor in office - has been appointed Regional Councillor).
The proposal which came simply ridiculous and indicative of the difficulties of Local
not know where to refer (
saw that no one knows who the owner of the building).
In short: you leave now and Monday we open a table of negotiations. That there
remove the embarrassment now, we put our families in the street
now and then on Monday, after the party (which of course would like to go in peace
within the walls of "their" house) we can see if "cheat the holy" or if there is
chance to do something. They really have a face like the
ass!
The answer is obvious to imagine the tenants and the decision to continue
was unanimous. Tomorrow we'll see if this table will open and
how, but in the meantime we are all there, anyone who wants to come is well except
.

However, it is only the beginning !!!!!

against evictions and speculation in, OCCUPATIONS 10 100 1000,

THE HOUSE 'RIGHT, NO EVICTION, REVENUE AND DIGNITY 'FOR ALL / E.


Occupants of Via San Bernardino da Siena, 2
Committee "SalvaNovara"
Circle "Bandits Isarno"
Committee "Living Novara
>
> ; ; Novara 22/01/2011

How Does A Normal Man Body Look Like

NOTES ON THE TREATMENT OF SOLID WASTE OF COLD Verbanese

1 INTRODUCTION

1.1) CURRENT STATUS OF MUNICIPAL SOLID WASTE MANAGEMENT IN THE PROVINCE OF VERBANIA

The current production of MSW (Municipal Solid Waste Province of Verbania is shown in Table 1).

The residual waste, ie waste that remains after the collection in 2007 was 39,000 tons, while in 2012 is expected to drop to about 22,000 tons (v.Tab.1).

1.2) POSSIBLE CASE OF TREATMENT OF WASTE RESIDUO

1.2.1) INCENERIMENTO

L'ipotesi di bruciare queste 22.000 ton/anno di rifiuto residuo in un inceneritore, da costruire in sostituzione di quello di Mergozzo, risulta sconsigliabile per tre motivi:

a) la taglia dell'inceneritore risulterebbe troppo piccola. Infatti i costruttori di inceneritori indicano come capacità minima 300.000 t/a.

- Qualche dato:

l'inceneritore di Brescia tratta 800.000 t/a di rifiuti;

il progettato inceneritore del Gerbido (Torino) dovrebbe trattare 420.000 t/a.

- Costruendo nel Verbanese o province limitrofe un inceneritore da 300.000 t/a si presentano tre possibilità, tutte da scartare:

che si brucino oltre ai rifiuti urbani anche rifiuti industriali con gravi conseguenze sull'ambiente e sulla salute dei cittadini;

oppure che si importino rifiuti da mezza Italia con conseguente inquinamento dell'aria per il trasporto dei rifiuti, oltre all'aumento dei costi per il servizio;

oppure che diminuisca la raccolta differenziata per potere alimentare l'inceneritore;

b) i costs of incinerators are very high: for example, again for the incinerator Gerbido the estimated cost is € 540,000,000

c) incinerator emissions are harmful, since entering the atmosphere dioxins, furans, polychlorinated biphenyls and heavy metal nanoparticles, all substances that are very harmful to human health. Everyone remembers the Campania mozzarella dioxin and dioxin in the milk of Brescia.

d) requires the presence of a landfill service for the storage of residual ash, part of which is highly toxic (representing approximately 25% of the amount incinerated, or about 70,000 t / a)

1.2.2) GASIFICATION

Of gasifiers little is known. They work at lower temperature than the incinerators, or about 500 to 600 ° C. In Europe there is only one installed. In Italy there is no regulation for this type of equipment. There are no known costs. Very little is known about the gaseous emissions.

1.2.3) PAYMENT IN LANDFILL

Some propose that the existing landfills and Barengo Ghemme are being expanded quella di Domodossola chiusa, una delle due o tutte e due. E' una cattiva soluzione, tra tutte la peggiore, perché le eventuali fuoriuscite di percolato inquinano le falde freatiche sottostanti. Anche dal punto di vista economico sono sconsigliabili perché rappresentano lo spreco totale del materiale. Notevoli sono anche i costi della bonifica della discarica a fine vita. Per questi motivi le popolazioni locali sono sfavorevoli a questa soluzione.

1.2.4) TRATTAMENTO A FREDDO

Allo stato dei fatti la soluzione consigliabile risulta il trattamento a freddo del rifiuto residuo per i seguenti motivi:

1) il trattamento a freddo non ha impatto ambientale, perché è un trattamento meccanico, che opera a temperatura inferiore a 200° C, e non emette gas serra (CO2) nell'atmosfera, ne' altri gas nocivi;

2) realizza in pratica il riciclo totale dei rifiuti, in quanto recupera 93 % dei rifiuti. La frazione finale è un granulato fine, una specie di plastica di 2.a scelta, che viene venduta a prezzi interessanti all'industria della plastica per la realizzazione di manufatti (sedie, panchine, fioriere, dossi stradali, tegole, pallet industriali), oppure all'industria dei manufatti Construction (concrete blocks) instead of silica sand;

3) the investment costs are dramatically lower cost to build an incinerator, as it amounted to a few million €

4) the completion time of a treatment plant is cold few months, compared to the years

needed to build an incinerator

5) a facility of this type create dozens of jobs, against the few units required by the previous types of systems

6) a facility of this type to work properly, it requires the cooperation of local population, and then performs a function environmental education across the population, particularly on students in schools .

2) DESCRIPTION OF TREATMENT OF COLD

2.1) DESCRIPTION OF PROCESS (see Table 2)

There are two pre-conditions for we can achieve the proposed process:

condition 1.a : no diapers of the type used in throw-away waste to the plant.

This may be achieved by replacing these materials with diapers / nappies or washable biodegradable

2nd condition: the waste to the plant must have a maximum content of wet waste by 10% . This may be achieved through public information campaign so that they avoid paying the organic waste in the bin of unsorted waste.

The process for the treatment of residual waste is carried out in two lines, placed one in the other series:

1st LINE: PLATFORM FOR SELECTING PACKAGES:

selection of packaging waste (plastic, glass, aluminum, tin).

Through mechanical and manual methods of the 12,000 ton / year entry is retrieved about 7,750 t / y of secondary raw materials, divided into:

- Polyethylene (PE) containers of detergents,

- polyethylene terephthalate (PET) beverage,

- glass bottles,

- aluminum beer ,

- tin of canned foods,

After this selection advance:

- 1,100 t / a are the differential processing

- about 3,150 t / y of mixed plastic,

in addition to around 22,000 tpa of residual waste and about 3,000 t / y of wood for food going to the 2nd line.

2nd LINE: SELECTION OF SOLID WASTE AND EXTRUSION LINE

- Make a further selection of mechanical and manual 22,000 tpa of residual waste, recovering about 9,000 t / a

- mix the remaining approximately 13,000 tons per year with about 3,150 t / y from the 1st line and about 3,000 t / y of wood,

- shredding, extruding at 200 ° C through a die and simultaneously sanitize plastic mass and dehydrates,

- ; eliminate about 1,300 t / y of water contained remained in the organic fraction in the material.

The final product consists of about 18,200 t / y of fine aggregate in different sizes, depending on the different uses as secondary raw material for the 'use in the plastics and construction products.

Waste recovery process of cold treatment is: 34,950 tons per year (the first line 7750, 9,000 in the second line, fine aggregate 18,200) / 37,000 t / a = 94%.

Given that the amount not recovered consists of 1,100 t / y, as processing waste and by 1,300 t / y of water in the organic material has remained in the that the recovery of total waste: 72,600 t / a / 75,000 t / a = 97%.

2.2) SOME ECONOMIC

list some of the great greatest economic data:

INVESTMENT

-cost machinery 1st line = € 1,500,000

-cost machinery 2nd line = 1,200,000 "

-cost warehouse = 300,000"

-cost land = 200,000 "

-cost connections and permits 200,000 ="

-commercial investment = 500,000 "

total = € 3,900,000

_______________________________________________________________________

COSTS:

staff-25 persons x € 40,000 / year = € 1,000,000 / a

-amortized over 5 years = 780,000 "

-Cost of production = 1,460,000 "Cost-

generali, spese amm., oneri fin. = 380.000 “

totale = 3.620.000 €/a

RICAVI:

-da smaltimento

50 €/ ton x 37.000 ton/ anno = 1.850.000 €/a

-da vendita granulato fine

80 €/ ton x 18.200 t/ anno = 1.456.000 “

-da vendita materiale non imballaggio

60.€/ ton x 14.000 t/anno = 840.000 «

totale = 4.146.000 €/a

_______________________________________________________________________

2.3) ISSUES TO BE RESOLVED

addition to meeting the technical preconditions, referred to above. 2.1), you must resolve the following issues:

Verbanese-commitment of the Mayors of the plant to deliver its waste (packaging and waste residue) -

-consent to the project by the Province of Verbania

-availability of land needed for the system with the utilities (electric, sewer, etc.)

-commitment of the entrepreneur a costruire ed a gestire, oltreché a finanziare, l'impianto.

Fungal Infection Diagram

Conference on treatment Gravellona Toce

4 febbraio

ore 21

nella sala x della biblioteca di Gravellona Toce (VB)

Il sistema di trattamento a freddo for waste disposal

economic and environmental benefits

conference Eng. Fabio Tomei

The purpose of the processes of cold treatment of mixed waste or waste (ie waste remaining after recycling) is to recover a further part of recyclable materials, reduce the volume of material for disposal and stabilizing the final waste is minimized so that the formation of decomposition gases and leachate. (wikipedia)

Some municipalities in the Province of Novara (Ghemme, Borgomanero, Castelletto Ticino, Cerano, Borgo Ticino , Cureggio) have already decided to proceed in that direction.

waste of Piedmont Environmental Coordinator - Section of Verbania province

carp.vb @ gmail.com

Pokemon World Online Fruit

What is "anaerobic threshold" by Aldo Sassi

The concept of "threshold" has little more than 40 years. In 1959 at the Third Pan-American Congress of Sports Physican, held in Chicago, the German physiologist Wildor Hollmann, commenting on the performance of some physiological parameters in an effort led to increasing loads to the cycle ergometer, introduced the idea that above certain exercise intensity, the energy demand could be covered by anaerobic metabolism, in addition to aerobic exercise.

As we know, aerobic metabolism is the metabolic pathway through which the body burns food made by combining con l’ossigeno respirato, producendo in questo modo energia utile alla contrazione muscolare. A riposo, consumiamo poco ossigeno, perché ci serve poca energia e, dunque, bruciamo pochi alimenti. Man mano che l’intensità della nostra attività fisica cresce, aumenta la quantità di energia necessaria per sostenerla e con essa la velocità con la quale gli alimenti (che sono la nostra benzina) vengono bruciati con l’ossigeno inspirato (ciò, di conseguenza, fa sì che aumenti anche la quantità d’aria respirata ogni minuto). L’intensità massima dello sforzo che possiamo compiere avvalendoci prevalentemente dell’energia fornita da questo sistema – che, essendo basato sull’utilizzazione oxygen in the air, it is rightly called aerobic - is roughly equal to that which we can develop for no more than 5 minutes: maximal efforts in this period, oxygen consumption may reach 100 percent capabilities of the subject, namely the so-called maximum oxygen uptake (VO2max usually indicated by the initials): around 3 liters per minute in a sedentary, about twice in a cycling champion. Running or cycling, from a mild strain in a progressively more intense, an almost proportional increase in the need for energy, so that oxygen and, with it, the heart rate, expression of the growing work made from the heart to pump more blood enriched with oxygen from the lungs to our muscles. It happens, however, that the increase in these variables is not linear (ie not constant) until the maximal oxygen consumption: over 2 / 3 around this maximum intensity, in an effort to increasing loads, there is a more abrupt acceleration of ventilation and also the accumulation of lactic acid in the blood.

When we produce a lot of energy in a few seconds - like a sprint in athletics or cycling, or as a result of a rapid switch from mild to more intense - our body is not able to cope with the sudden increase in demand for energy only accelerates the process of burning food with the inspired oxygen (acceleration time-order of tens of seconds, and that may still not be enough to completely cover the increased energy requirements). So this energy surplus is largely produced by degrading the sugar without burning it with oxygen through a metabolic pathway that is therefore called "anaerobic" without oxygen, and that leads to the formation of the so-called lactic acid (the one that makes sense burning muscle after a flight of stairs without running, for instance). The formation of the

lactic acid, therefore, is an expression of the activation of anaerobic metabolism, just that he Hollmann noted that Congress in 1959, introducing the idea that above a certain intensity of exercise to cover energy needs would be guaranteed not only by aerobic metabolism (It burned with oxygen), but also from the anaerobic (without oxygen consumption sugars degraded with formation of lactic acid). This is, in essence, what the concept of anaerobic threshold means today, after more than forty years: the intensity at which metabolic energy to fully aerobic metabolism becomes partly anaerobic.

The term itself of "anaerobic threshold" was introduced in 1964 by Wasserman and Mciloy to define - in tests conducted at progressively higher loads - the intensity with which a "surge" of ventilation and other parameters reflecting the transition between the mentioned two conditions: that the partially complete aerobic and anaerobic. Circulation being based on the analysis of ventilatory parameters, the threshold determined with the methods subsequently coded by Wasserman is just called "ventilation". The research that followed tended to relate the intensity of effort at which the surge in the ventilation Concomitant with the accelerating accumulation of lactic acid in blood. But they were always conducted experiments on incremental test, ie protocols where the power is increased by a few tens of watts every 30-60 seconds (increasing the inertia of the stationary bike ride on which the athlete) to reach values \u200b\u200bso high exhausted the subject, namely, its inability to continue the operation (which, in similar situations, occurs after 10-15 minutes of work in increasing intensity). Basically, then, we went to investigate - how do you continue with this kind of protocols - what happens in conditions described as "transient" from a physiological point of view, in which, ie, the adaptations are in place (increased heart rate, ventilation, etc.) that in the few tens of seconds interval between each load and the next does not allow the body to "get in balance "(and then settle down) compared to the level of energy demand means that the load reached. The body, in practice, did not have time to fully adapt to the new situation, which already is required to support a more demanding.

Taking this fact into account, it remains to see what happens instead in a "balance", ie those that can be obtained after you are lavorando per alcuni minuti (non meno di una decina) a una stessa intensità. Uno dei primi gruppi di ricerca a effettuare questo tipo di verifica fu, nel 1981, quello di Liegi, composto da Scheen, Juchems e Cession-Fossion, che esaminarono l’andamento dell’acido lattico e di altri parametri durante prove di carico costante, ciascuna della durata di 20 minuti. Osservarono che a intensità di lavoro pari al 40-50 per cento circa del VO2max la concentrazione ematica dell’acido lattico si elevava nei primi minuti di esercizio, per poi iniziare a calare molto lentamente nel prosieguo dello stesso, pur continuando a rimanere al di sopra dei livelli basali anche al ventesimo minuto (la maggior elevazione transitoria iniziale è dovuta all’inerzia di regolazione del metabolismo aerobico, che, come già detto, richiede diverse decine di secondi prima di raggiungere una condizione di equilibrio, ciò comporta, nella fase iniziale dello sforzo, un’attivazione di un certo rilievo del metabolismo anerobico, evidenziata dal conseguente accumulo di acido lattico nel sangue, che poi viene in parte progressivamente rimosso). Per carichi di intensità superiore al 60 per cento circa del VO2max notarono invece che l’aumento della concentrazione di acido lattico nel sangue era costante, fino al momento della cessazione della prova. Per carichi intermedi – tra il 50 e il 60 per cento circa del VO2max – il lattato ematico aumentava nei primi 10 minuti dello sforzo, per poi attestarsi a constant value until the end of the (twentieth minute). The three scholars call this "steady-state lactate threshold", or "lactate threshold constant" and, not insignificant, showed that during constant load (as opposed to incremental ones) this anaerobic threshold "lactic acid" is not the same as intensive work with the "ventilation" in accordance with the deduction of detectable Wasserman.

At the same time, with publications in 1981 and 1982, the German group of Stegmann and Kindermann examines the concept of anaerobic threshold, identifying it with the so-called "maximum lactate steady state" (abbreviated in the initial MLSS), which represents the maximum work intensity at which the individual a state of constant lactate, ie the highest intensity at which there is a balance between lactate (produced by the muscles) that enters the bloodstream and is removed from the blood lactate ( the latter gives way to other organs such as heart and liver, are able to use it).

trying to simplify and summarize, the concept of anaerobic threshold and physiological phenomenon due to the following: a mild intensity of work, the muscles produce lactic acid that goes slowly in the blood, but at the same time ejecting the blood to other organs and removes tissues (muscles intensely involved in the exercise). This occurs at a rate as to keep pace with production, so as not to significantly increase the absolute level of the presence of blood lactate. Increasing the intensity of effort, the rate of production and revenue increases of lactic acid in the bloodstream, and it also increases the removal rate, that maintains a state of relative balance between the two phases. But further increasing the intensity of effort, reached a certain limit, the removal efficiency reaches its maximum, that is a roof. The highest level of physical exertion to which the capacity of removal of lactate is still capable of counteracting the production of lactate that corresponds to the MLSS, ie the true anaerobic threshold. Going further, the rate of production exceeds the cost of moving inexorably, leading to a progressive accumulation of lactic acid in the blood. This last condition is that an athlete refers when he says: "I'm out of range" or "are on acid," suggesting that a little later that continuous growth of lactic acid in the blood - an expression of intense muscle production - the "intossicherà" legs, disturbing the muscle contraction itself (as a result of hydrogen ions that make it up) and, consequently, forced to reduce l’intensità dello sforzo.

Questa, dunque, è la concezione più diffusa del concetto di soglia anaerobica intesa come massimo lattato in steady-state, ma è una concezione del fenomeno abbastanza grossolana e imprecisa. Un tempo si era portati a ritenere che in uno sforzo prolungato a carico costante la concentrazione di acido lattico nel sangue riflettesse quella presente nei muscoli, arrivando progressivamente a un equilibrio tra questi due comparti: si considerava infatti che il lattato passasse dalla cellula muscolare al sangue quasi esclusivamente per semplice diffusione. Oggi, grazie al lavoro di numerosi autori – tra i quali vale la pena citare Brooks e Gladden – sappiamo che mentre alcuni muscoli producono acido lactic acid, there are others that use it, and that the balance of lactate between blood cell and are regulated by very complex mechanisms, resulting from the interaction of active transport systems - the protein transposed monossilate, called MCT - with dissemination mechanisms ; that the operation of the latter is influenced by different concentration of hydrogen ions (H +) which is to determine between the inside and outside the cell, and that - in fact, quite important - when the lactic acid can not be regarded as a mere product terminal, a gap, a simple refusal resulting from anaerobic degradation of sugars, but must be taken into account in its most complex biochemical role of regulator and mediator of energy processes in their entirety.

The above said can be nebulous if you do not have a minimum of familiarity with these topics, but basically the message is this: the lactic acid is not considered only as a poison to our muscles, as many cyclists have taken thinking.

To return to the evolution of the concept of anaerobic threshold, we can say then that the MLSS has become the "gold standard" of that threshold, that is, the criterion is provided for reference, both from a theoretical point of view (maximum possible balance between production and removal of lactate), both in terms of the measure; so much so that today the easiest direct way to determine the anaerobic threshold is based on the execution of a protocol similar to that of the cited work Scheen and colleagues: I make a subject so many tests at constant load, each lasting 20 -30 minutes on different days to ensure that the fatigue of a test does not affect the outcome of the next.

is clear that this method requires many test sessions to get through several attempts to locate the MLSS: a protocol in fact impossible for a cyclist who wants to perform routine assessments. For this reason, indirect methods - such as the Conconi test, or method of ventilatory Wasserman, or others - have had far more widespread among sportsmen.

the late seventies, some German authors, including Mader and Heck, they had noticed that the anaerobic threshold corresponds to an average concentration of 4 mmol / l (millimoles per liter) of blood lactate. This value has taken on symbolic importance with time, as to be used in practical terms - often with excessive ease science - to identify the anaerobic threshold not only in the incremental test but also in exercises at constant load and in any sport genre (from the bicycle race at the football game ...), which has led to some confusion and often gross errors interpretation.

There are three points to keep in mind in this respect: the first is that the value of 4 mmol / l identifies the average concentration of lactate anaerobic threshold, but the variation between a subject and one may even be a mmol / l in more or less (approximately one third of the athletes have less than 3.3 mmol / l or more than 4.7 mmol / l!). The second is that the concentration of lactate (for example, 2 or 4 mmol / l) corresponding to a given work intensity, and detect when in an incremental test does not match that found then - at the same intensity - in a constant effort extended for tens of minutes. The third is that the concentration of 4 mmol / l is an expression of physical effort and internal equilibrium is very different when seen in a game of tennis or football rather than the cycle ergometer, and therefore one must be careful not to fall into wrong interpretations of its meaning, similar to what takes in exercises at constant load or incremental.



From the book - the side of cycling. Sports ethics, new training techniques and the fight against doping - Sperling & Kupfer Editori

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Volo di farfalle

flight of butterflies and

reading this post de The wooden spoon, I am a bit 'saddened ... came up short at Alba ... moreover, at a pastry shop that has books and TV visibility thanks to the skill of Luca Montersino and was unable to find a vegan cake!?!

Well, as for me, hospitality is sacred! I would like to spend, even if only virtually, a cake (nice) 100% vegan with all the delicious nuances of cocoa and coconut. The basic recipe I got it from the internet (here )

I put in the kitchen you pour a steaming cup of tea :-)

flight PIE Butterfly (without eggs and dairy products)

Ingredients

flour 400 gr

brown sugar 100 g

barley malt

100 grams of pure cocoa powder

100 gr margarine 100 gr

organic coconut milk 400 g fresh water

100 ml

teaspoon vanilla extract

baking powder (bicarbonate and potassium tartrate)

cherry jam qb

white sugar paste sugar paste

pink lilac (natural color)

Mix dry ingredients. Melt the margarine and amalgamare il malto e il latte di cocco (intendo la polpa pressata, parte liquida e solida, non l'acqua all'interno della noce di cocco) e usando le fruste elettriche si deve ottenere una bella crema: se fosse troppo compatta occorre aggiungere ancora un goccio d'acqua.

Ungere e infarinare lo stampo e infornare a 180° per circa 40-45° minuti verificando la cottura con uno stecchino.

Farcire con confettura di ciliegie e poi decorare a piacere con pasta di zucchero.

Nota bene : la pasta di zucchero è stata colorata in modo naturale con il succo di barbabietola (dell'orto)!

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WASTE: SOME DETAILS NEEDED

Dear Sir,

; ; about 's extensive interview to' ing. Paul Pepe of Saturday, January 15

us on the "Corriere di Novara" on the issue of treatment of municipal solid waste, the CARP (Coordinator-

chin Environmentalist waste of Piedmont) - Novara section feels duty-expressed

king some explanations, given the importance of the subject matter.

surely appreciate the cutting of "alternative to the proposed incinerator" interview,

several years since our association, along with many other charities, is struggling against the solution of 'incinerator-pardon "incinerator" - ; and against the landfill.

That said, we must emphasize five main criticisms: 1) the interview is not a word about the most important measure, namely the reduction of waste at the mountain, achieved with the reduction of packaging and selling of products on tap, the use of 'instead of tap water, bottled water, home composting, etc.., 2) speaks of different ultra thrust (and this-I'm alright), but does not say how to achieve it, that is not talking about public information, edu-cation

of students in schools, reducing waste fee based on the principle "polluter pays", and 3) is silent on established processes such as anaerobic digestion of wet waste, producing biogas and electricity or as a cold treatment of waste residue type

Vedel-go, which produces synthetic sand, 4) blend technology with established processes of the experimental gasification type 5) extends until 2018 the payment of the waste residue to landfill Ba-Rengo, that is quite different for seven years, while a system of cold treatment, which is an alternative to the landfill could be built in six months and enter in function, after testing in 2012, with significant environmental and economic benefits for all citizens.

reiterate our program, we discussed da mesi con molti Comuni della provincia di Novara: entro due anni 1)ridurre la produzione totale di rifiuti da 1,3 ad 1,0 kg/ abitante.giorno

(= - 23 %); 2)ridurre il rifiuto residuo da 0,5 kg/ abitante.giorno a 0,2 kg/ abitante.giorno( = -60 %);

3)aumentare la raccolta differenziata da 65 a 80 %; 4)costruire un impianto di trattamento a freddo

per il poco rifiuto residuo. Con i Comuni del Novarese stiamo discutendo le azioni concrete da met-

tere in campo per raggiungere i suddetti obiettivi, forti del fatto che molti Comuni italiani hanno già oggi raggiunto e superato questi traguardi. Ci auguriamo che anche la Provincia di Novara condivi-

da questo programma e collabori per la sua realizzazione.

Cordiali saluti.

p. C.A.R.P. ( Coordinamento Ambientalista Rifiuti del Piemonte)

Sezione di Novara e provincia

Fabio Tomei- 335- 52.111.06

Novara, 20.01.2011

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Terrina di vitello e zucca profumata al ras el hanout

Mettiamoci in viaggio, almeno con la mente e facciamo un salto istantaneo aprendo un vasetto di spezie ... Italia-Marocco ...

Anche una terrina casalinga, veloce da preparare, può diventare saporita (oltretutto senza grassi aggiunti, e non è poco): basta un tocco di spezie dette Ras el hanout (una miscela di circa 30 spezie) e subito acquista carattere. La zucca contribuisce con la sua vena dolce ad equilibrare gli ingredienti e nel frattempo regala morbidezza all'impasto.

Può essere consumato appena fornato ma è praticissimo per preparare il pranzo al volo tostando le fette in una padella antiederente.

Si consiglia in abbinamento una insalatina di fagiolini e pomodori. Mentre voi apparecchiate la tavola ... io mi metto ai fornelli :-D

Terrina di vitello e zucca profumata al ras el hanout

Ingredienti

vitello macinato 500 gr

zucca gialla pulita 250 gr

mollica di un panino

latte intero q.b.

prosciutto cotto 100 gr

uova sode 4 (tempo di bollitura 6 minuti)

uovo fresco 1

grana grattugiato 2

tablespoons chopped parsley a spoon

2 teaspoons ras el hanout (failing to use the curry)

sea salt 1 teaspoon black pepper

to taste 1 cup frozen peas

Soak bread in milk. In mixer blend the pumpkin and then add the ground meat, soaked bread, Parmesan cheese, parsley, prosciutto, the raw egg with salt, pepper and spices. Operate the mixer again to obtain a homogeneous mixture.

With the help of a spoon, a spatula to incorporate the frozen peas.

Line a glass bowl (type of plumcake) con carta da forno inumidita con l'acqua lasciando sporgere la carta forno in eccesso. Trasferire metà del composto, con l'aiuto di un cucchiaio sistemare nel centro la fila di uova sode e coprire il tutto con il composto rimanente.

Utilizzare i lembi per ricoprire la terrina e infornare in forno caldo a 180° per circa un'ora.

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LEGAMBENZOPIRENE

Che Legambiente non avesse nulla a che fare con l'ecologia e la difesa della salute e del territorio lo aveva già capito chiunque si fosse trovato a difendere realmente il bene comune da qualche aggressione speculativa.    Essendomi occupato recentemente di centrali a biomasse legnose e collaborando con lo splendido Comitato Luserna Attiva per scongiurare lo scellerato progetto di una centrale a biomasse nella Val Pellice, ho potuto -diciamo così- "apprezzare" l'assoluta ambiguità e reticenza della sullodata organizzazione, preoccupata più che altro di criticare "quel tipo" di centrale, non l'errore concettuale e il danno pubblico che stanno dietro l'idea stessa di produzione elettrica da combustione di legna.   Non esistono centrali buone o cattive: la produzione elettrica da combustione di legna è un nonsenso economico ed ecologico e, come si è visto in più occasioni, è spesso il cavallo di Troia per passare a combustioni ben più remunerative.
Ora ho avuto l'illuminazione!    http://www.confinionline.it/ShowRassegna.aspx?Prog=21597
Legambiente became Legambusiness! worthy non-profit organization has become the sponsor of a company that builds small biomass power plants: THE PRIVATE MORE 'HARMFUL TO HEALTH AND THE ENVIRONMENT!
Everything comes back, all quail, now, in retrospect, I understand the reluctance and ambiguity of the members of Legambiente: against the contrary opinion of the majority of the population that does not want the plant without any ifs and buts their rush to say that but yes but perhaps with a better design, other technology, control over the supply chain ...
BALLE! Legambiente wants central place everywhere against everything and everyone. It should be the ones wearing the grotesque mask of "environmentalists" PD! The mask has fallen, and everyone can now see what is the view of those people to health, the environment and risorsedei citizens.

Tullio Guazzotti

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Voglia di canederli e ricordi meranesi

A novembre siamo stati a Merano e a Tirolo . E ci siamo innamorati del paesaggio (nonostante la pioggia ci abbia accompagnato per gran parte del tempo) tra il profilo delle montagne, i frutteti ordinati, the vineyards, the architecture, the medieval castle of the Tyrol with its museum, not to mention the typical gastronomy EEI.

For example, we supplied with many varieties of apples (fresh), bacon, "hard bread" rye ( Schüttelbrot ) or crispy waffles plain or flavored with fennel seeds or with sesame seeds.

platter of bacon, pickles, horseradish and bread basket of mixed

dell'amarcord So the wire when the hacks we have proposed the recipe Dumpling, which we tasted for the first time just in Merano, we have prepared on the fly!

dumplings of Chefs Charter
Ingredients (notations in brackets and my personal case)
1 kg bread (I: fresh bread)
fresh whole milk and 2 liters 1 / 2 around (I: 1 L and 1 / 2)
bacon 500 gr
350 g smoked cheese (I: 200 grams of grated Tuscan caciotta)
2 eggs
nutmeg (I: a teaspoon full of tasty )
parsley a bunch
white flour for dusting
broth (I: vegetable broth)
grated parmesan butter

In a large bowl break up the bread and pour in the milk a little at a time without exceeding the dough homogeneous soft, not too dry, but consistent. Cut the bacon and provolone into small cubes, season with nutmeg and chopped parsley, add the eggs and let stand in refrigerator for a few hours (the mixture is compacted and it works better).

Form dumplings with the size of a small tangerine (to smooth the portion I used the machine for portioning ice cream), lightly flour and set them on a tray with baking paper.

Cook in boiling broth for 10 to 15. Drain and serve with melted butter and Parmesan.

Merano

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Bruschettine con pomodorini secchi, caraway and olive

I like flavored sun-dried tomatoes, but I put them in olive oil creates a panegyric of all problems: phobia do not dry well if you want to keep a long time, the jar in the fridge after the first mouthfuls enthusiastic remains half empty (or half full if you are incurable optimists!), which remain after the oil age "fishing" of the last tomatoes. .. For

"Avoid" a nervous breakdown I have found a compromise with myself ... necessary to prepare a salad. And now I'll explain: I use the extra virgin olive oil is only used for seasoning and avoid excess chunks dripping with grease. So I keep a jar in the pantry with dried tomatoes still needed and then prepare it just the portion you need.

Bruschettini with sundried tomatoes, olives and caraway

Ingredients

dried tomatoes

green olives

salted capers

caraway

vinegar

extra virgin olive oil with chilli

laurel

oregano

toast

Soak tomatoes in hot water (tap water) leave for about fifteen minutes, repeating the operation three times. Boil water and vinegar (a ratio of one to one) flavor with bay leaves and blanch the tomatoes for 10 minutes. Drain them and expand them on a towel to evaporate excess water.

Cut into strips or small pieces suitable to be served on toasted bread, place them in a bowl and add olive slices, capperi dissalati, origano, carvi e condire con l'olio e.v.o. aromatizzato al peperoncino (se vi piace). Lasciare riposare qualche ora e preparare le bruschette al momento del servizio.

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Beluga? Beluga Lentils with mulled wine drunk

l enticchie beluga ... prima dell'ubriacatura

Buone, buone, buone, compatte, gustose e anche simpatiche con il loro nero corvino (a crudo) che poi sfuma in un nero brizzolato (dopo la cottura).

Come si possono celebrare? La ricetta che sto per raccontarvi è un mio cavallo di battaglia consolidato sfruttando i consigli del tagliandino allegato a delle classiche lentils for New Year's Eve (I think the find dates from the nineties ...) which explained how to make lentil drunk (do not know 'why but this name gives a cheerful tone to the lentils). And they also have the aggravating circumstance that in addition to being drunk sorbitol have an aromatic mulled wine (ah, the art of recycling ...).

Well, I pretty disheveled with all these 'nonsense? Series and let's move on to things in the kitchen.

Beluga Lentils of mulled wine drunk

Ingredients

Beluga lentils 400 g

carrots 2 celery stalks

2

cipolla 1

olio e.v.o. q.b.

sale marino q.b.

rosmarino, salvia, prezzemolo tritati 2 cucchiai

alloro 2 foglie

peperoncino un pizzico

passata di pomodoro 250 gr

vin brulé 1 bicchiere *

Dopo aver sciacquato le lenticchie si portano a bollore in acqua salata aromatizzata con le foglie di alloro e si lasciano cuocere per circa 15 minuti.

Nel frattempo in un altro tegame si scalda l'olio e.v.o. e si fanno stufare le verdure tritate con il mixer e le erbe aromatiche. Scolare le lenticchie e conservare il brodo. Rosolare le lenticchie sgocciolate nel trito aromatico, sfumare con il vin brulé e aggiungere un po' di peperoncino (o pepe nero). Unire la passata di pomodoro e coprire con qualche mestolo di brodo. Portare a cottura e aggiustare di sale all'occorrenza.

* Vin brulè : una bottiglia di buon vino rosso, la scorza di un limone e di una arancia, qualche chiodo di garofano, un pezzetto di cannella, un po' di noce moscata. Portare lentamente a bollore e dopo cinque minuti flambare.