31 July 2008
Concert evening
Every Friday in July, in the central square (the Cathedral's piazza) there is a concert. This year we have had a classical concert, a jazz concert, a drama piece and a pop concert. I took this picture the last evening, when an American band coming from the nearby Aviano USAF Base (about 40 km from here) played nice music (lots of '70 and '80 pop music!). It has been a pleasant evening!
30 July 2008
Windy days
29 July 2008
Security limit
28 July 2008
Back from the seaside
12 July 2008
Barbecue
What do you think if I say "summer"? ... I think of the sun, of vacations, of the seaside and, last but not least! ... BARBECUES!!!!
This is my last post for the next TWO WEEK: we're on vacation! We're at the seaside already now, hopefully playing with the sand and in the waves!
See you at the end of July!
11 July 2008
Tomatoes
10 July 2008
Again clouds
After a big heat wave (last week) with temperatures over 35°C (95°F) and 60 % humidity, this week the weather is giving us a break: lots of thunderstorms and a very pleasant fresh air, low humidity and temperatures about 28°C (82 °F). I prefer sunny days, of course, but thunderstorms are wonderful to take pictures of the sky!
09 July 2008
Harvest
08 July 2008
Waiting for ..
07 July 2008
Peaches (II)
Remember I told you about peaches? Well, we are almost ready to eat them. They are red, less hard and smell wonderful!
06 July 2008
Old farm house
The countryside around Concordia is full of these old abandoned farm houses. Sometimes trees grow inside the walls, many times the roof is partially or totally collapsed. They are a charming view: recallnig past times and a life so different from ours nowadays.
I guess I'll post more pictures of these kind of buildings in future.
05 July 2008
Risotto alla monzese
This is a close up view on a dish of risotto alla monzese (risotto Monza's way; Monza is a pretty town on the outskirts of Milano).
Here the recipe!
Risotto alla monzese
Ingredients (for 4 persons):
320 gr rice (the best quality for risotto is Roma or Carnaroli)
300 gr sausage
saffron: here it is sold in tiny bags, it contains abot 0,15 gr pure saffron in powder
2 litres meat broth (I use chicken broth)
a glass white wine
butter
parmisan cheese, grated at the moment
Preparation:
Heat the broth until boiling.
Melt in a large Teflon pan a bit of butter and put in it the sausage in small pieces, without skin (I press the sausage paste out of the skin). When the sausage is brown, add the rice and let it toast a bit. Add the white wine and let it evaporate. When the wine is gone, add the broth a bit at a time with a dipper. The rule for making risotto (any type!) is that the rice must cook absorbing the broth and never get too dry. It must not stick on the pan.
Rice will go on cooking for about 15 minutes, so add broth generously until taht time is almost over: then you will let it dry up a bit.
When the rice is cooked, turn the fire off and add some small pieces of butter and a generous quantity of parmesan cheese you have just grated. Leave the risotto for some minutes this way before serving: is this time the starch makes is even more smooth and flavoured. This moment is called mantecatura but I can't find the English word for it!
Buon appetito!
04 July 2008
Another pretty window
03 July 2008
Summer fruit
02 July 2008
Empty church
01 July 2008
Crooked campanile
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