Community Service Recommendation Letters

My father (Birthday 2006)

It's funny how in the history of literature, the father-son relationship is always the most delicate and difficult to build! With their mothers is much simpler, more natural, maybe because we live within our first 9 months of her birth and that is it the special relationship.
I know I am a good daughter, are grumpy, I say bad, I have a temper, but I can tell Dad that you are very important to me, even if you do not ever say I love you, do not you ever kiss, if not kr never an affectionate gesture. If only I read more often my heart, if only right I give more to what I feel, to what I feel inside me, I'd be more affectionate daughter of this world!
I ask your forgiveness for not being the perfect daughter that you wanted to, I'll try to get better I promise! The Corbini always said that when he wants very much to a good person trying to smother the love we feel for it for fear of suffering too much, unfortunately, when there will be more and thus risks losing that person never say simply: TI I LOVE! Do not think I do not love you like I love the crazy mom or dario or sonia, you are my family, my strength, my only reason for living, how could I not love you!
You are my BIG PAPA ', my example the person who spent whole nights standing to make me sleep, singing lullabies, which I have always loved more than anything else. You taught me to fight, to believe, to love, I've forwarded values \u200b\u200bsuch as respect, honesty, forgiveness and humility. You gave me security and dignity, you made me the person I am, I have made a strong and independent, but have not yet learned to live without you.
Never doubt my feelings, my love, never! No other man ever take your place in my heart. Today, 60 years you're still young and can still enjoy life, not take you down, fight physical problems and go on clear. I will always be by your side wherever you go, I'll be your stick of old age (provided that you buy me a beach house or I'll put in commendation!) I'll be there forever!. I love you so much bene.rita
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Ps: Do not tell anyone how good you want. .. even in the world would be too envious of something more 'than he

French Blue Shirt Red Tie

Quantity: 2 pers.
Preparation time: 45 min

Ingredients: 200 gr

• . of prawns
• 1 or 2 figs
• 3 sticks of surimi (crab meat) *
• 100 ml of cream to fat-based vegatali
• pasta egg lasagne
• salt and red pepper, finely chopped garlic white wine

frozen product

Preparation: Sauté in a pan

high for about 10 minutes, a finely chopped garlic little red pepper, garlic when browned add the surimi is just in pieces. Halfway through cooking, add 3 tablespoons of white wine and cook over high heat, taking care to turn it often.

In a large pot with salted water, boil the prawns for about 8 minutes, making sure to drain them, without throwing the cooking water, you will need to reuse later.

Put on a fire pan of salted water to cook pasta for lasagna.

When the surimi is ready, pour 100 ml of cream (made from vegetable fats) and 3 tablespoons of cooking water from the shrimp. Blend with the mini-Pimero until creamy, add water if too thick to cook shrimp, put it back if too much liquid on the fire until it restrict the right point.

Peel the prawns and 1 or 2 figs to taste. Prepare the figs into small pieces (see photo).

At this point the pot with the water should boil, cook two squares of pasta for lasagna and place them each on a plate, superimpose a layer of cream and a layer of surimi shrimp, then cook other two squares of dough and cover. Add a little cream over the second square of surimi paste and pieces of figs as a decoration.

The combination of flavors of surimi, shrimp and the sweetness of the figs is perhaps unusual, but I advise you to try. I liked it a lot.

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Rosticciana figs with olives

Quantity: for 2 / 3 pers. (2 / 3 ribs each)
Preparation time: 120 mins approx

Ingredients:

• 620 grams of pork ribs, cut into ribs
  
• 3 cloves garlic
• 80 grams of black olives, pitted and chopped
• 5 tablespoons cooking tomato sauce
• 1 cup white wine salt
• chopped chili pepper

Preparation: Pour

little olive oil in a large saucepan or skillet. Let me just fry the cloves of garlic and a pinch of crushed red pepper.

Remove the garlic cloves. Add the pork ribs that you will cook on high heat but not too much, taking care to turn them often. After a few minutes of cooking, when you see the meat begins to be browned, add a glass of white wine, cover the pan.

When cooking, be sure to never leave the dry bottom of the pan, add hot water and let soak in covered pan.

soon as the meat appears well browned and almost all the liquid disappeared, add the tomato puree, salt, pepper and cook until the meat still be soft. At this point, the ribs will be almost ready. Add a handful of black olives and let the flavor of the meat sauce for a few minutes.

may need more cooking time depending on the quality of the meat, remove from cooking only when this will be very soft and well cooked.

usually accompany the ribs with french fries, but even those are well adapted to the oven.

IDEA: advanced with the sauce I made a risotto for two people, the taste is very delicate, I suggest you try.

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chicken pie with beer

Quantity: 2 pers.
Preparation time: 45 min

Ingredients:

• 400g chicken breasts about
  
• fine chop onion, carrot and celery
  
• 25cl of beer
• 50g flour 3 tablespoons olive oil
• salt and pepper

Preparation:

Sauté in a little oil in a large skillet chopped onion, carrot and celery. Season with salt and pepper and flour the chicken breasts. Add the chopped onion, carrot and celery, taking care to turn them often. Allow to cook until golden brown take (about 10 min). Once browned chicken breasts, add the beer to almost cover them and cook (with lid) over a low heat for 30 minutes. When almost cooked, remove cover, season with salt, and raise the heat by restricting the sauce cooking. Serve the chicken on plates sprinkled with the gravy.

Together we prepared the chicken in the hot bread and roast potatoes flavored with rosemary.

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Quantity: for 2 pers.
Preparation time: 10 mins preparation + pasta crepes

Ingredients for crepes:

• 1 egg 60g flour
• milk 1 pinch of salt

Ingredients for filling:

• 300 grams of mushrooms
• mushrooms chopped carrots, onions, celery
• 1 pinch red pepper cream

Preparation:

paste the crepes: beat the egg in a bowl with a pinch of salt. Pour beaten egg, flour and milk in a glass of blender (or in a high bowl) and mix everything until you get a compound creamy, almost liquid, I used the blender for this purpose. Add flour or milk depending on the consistency of the liquid. Cover with plastic wrap and let rest in refrigerator for one hour.

Filling: fry in a pan to a fine chop carrots, onions, celery, a tablespoon of oil. Add the mushrooms (I used frozen ones) and a pinch of red pepper, simmer for ten minutes. Pour a spoonful of cream into the pan and stir the mixture on the stove for a few minutes.

Preparation of pie: Heat a nonstick pan for crepes, pour the liquid you have left in the fridge for an hour, in quantities just to cover the bottom of the pan. Spread the liquid on the bottom of the pan by running. When the first pancake is ready, place it on a plate and pour a layer of ripening.
Proceed as follows until the liquid or the filling for crepes are finished, until you get a cake like the one pictured.

This same procedure can pick any aa fill the pie with all that comes to mind.

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crepes with mushroom soup Carrot Zucchini stuffed with tuna

Quantity: 4 pers.
Preparation time: 40 min

Ingredients: 500 gr carrots

• 1 / 2 onion small white
  
• 400 ml vegetable stock 40 g butter
• 4 tablespoons vegetable cream cheese grated Parmesan cheese
• curry
  
• 
  

salt Preparation: Prepare a bowl of microwave

very spacious and equipped with cover (the Pyrex is good).

Peel, wash and cut carrots into rounds. Chop the onion.

United in the bowl: carrots, onion, vegetable broth, butter, 4 tablespoons vegetable cream and a pinch of salt. Put it in the microwave, uncovered, for about 20 minutes at 900w.

Puree with blender until smooth and creamy. Should be too runny, add a little flour, mix well, taking care to avoid creating lumps.

Season with salt and add a pinch of curry. Stir until the absorption of curry powder.

portion Serve hot in bowls with a sprinkling of Parmesan and a handful of pine nuts.

As decoration you can add two to four crostini (see photo). Instead of pine nuts, or set, you can also add a handful of almonds, according to taste.

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Quantity: 2 pers.
Preparation time: 60 min

Ingredients:

• 6 Zucchini
• 1 small white onion bread (1 / 2 stale sandwich)
• 50 grams of grated grana cheese
  
• 1 can tuna in oil from
• 80gr 20gr pine nuts 1 egg
• a pinch of chopped chives
• 1 pinch of crushed red pepper
• Pepper to taste extra virgin olive oil to taste milk to taste
• 
  

Preparation:

Wash the zucchini and cook whole in salted water for about 8 minutes. Meanwhile cut the bread into small pieces and place in a bowl with half a glass of milk, peeled and finely chopped onions, and fry them in oil with two tablespoons of chives and pepper.

Drain the zucchini and wait for it to be a little cool. Eliminate
then ends, then cut them in half lengthwise, and empty it with a spoon (do not leave the shell too thin, should be about half a centimeter thick).

Add the drained meat to the fried onion, and cook together for a few minutes, during which time all chopped (if you want you can use the mixer) bread, drained tuna and pine nuts.

Preheat the oven to 180 degrees.

In a bowl mix the chopped obtained from the pulp of fried zucchini, grated cheese, egg, pepper and mix everything well, then season with salt. Arrange the zucchini in a baking pan with parchment paper and fill with the mixture.
Cook them in the oven at 180 degrees for 20-30 minutes, until they will have a beautiful golden crust. When
Remove from oven, let stand 5 minutes before serving.

We used zucchini as the second, combined with the creamy carrot soup as a first course, achieving a delicate meal. In preparation for filling the mixture should be creamy; too hard if you add milk, add flour if liquid.

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light mascarpone cream

Quantity: 4 pers.
Preparation time: 10 min

Ingredients:

• 120 g mascarpone 80 g of ricotta cheese
• 60 g sugar 40 ml brandy

Preparation:

Whisk the ricotta with the sugar .
Add the mascarpone and brandy until creamy smooth. Let rest in refrigerator for at least an hour.
Serve cold or languages \u200b\u200bof cat Pavesini and beads of dark chocolate as a garnish.

A pudding for sure success, the guests will always require a double ration. Alternatively, you can garnish with chopped peanuts or almonds, or anything suggests that the fantasy. If you try other seals, let us know.

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Penne alla carbonara

Quantity: 2 pers.
Preparation time: 20 min

Ingredients: 150 gr

• . feather pens or half (to taste)
• 200 gr. smoked bacon diced 2 egg
  
• 40 gr. Parmesan pepper
  
• 
  

Preparation: Cook the pasta

. Meanwhile, beat the egg in a bowl and pour in a pan stirring with a wooden fork, so that the egg coagulates into small pieces. Remove from heat before it is completely dry. Pour the bacon in a large frying pan (enough to hold all the pasta) with a little oil, let it fry for a couple of minutes. Pour the egg cooked in a pan with the bacon, stir and add black pepper to taste. Once cooked pasta, pour into pan, add the cheese and mix well. Serve hot.

This is our favorite dish, could become the inaugural post of this blog. We hope this is the first of many.