How Long To Freeze A Bucket Margirita

-Mario, fatal attraction


Someone suggested that among them there was already out of the transmission of soft men and women, but Ramona Amodeo and Mario De Felice admit that only after the choice of tronista for their true love blossomed. A recount of what are seen as close and fell in love. "Initially, I liked Mario for their physical appearance ... Then 32 years old, knows how to deal with a woman," said Ramona, 20 years. "I like everything about her, even the flaws - Mario says - in particular his eyes . I am convinced that no camera is even sweeter. I gave her not many certainties, especially when we were in the studio. But outside she was fully aware of my feelings. And I could not deny it, yes, because I denied myself the opportunity to live it in everyday life. "
" With Mario, there was now attracting. If only I look at it gives me passion. When I talk I would listen to hours. In short: I'm in love! - Ramona replication - I hope it to be so, but thanks to the isolation we had when we were at the spa (for 3 days of vacation, ed), I had confirmation that we are very united and accomplices. "

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WHAT 'dry pasta

Dried: is made from durum wheat flour mixed with water. The durum wheat is richer in protein elements compared to wheat flour, resulting in a paste that holds the best cooking is the most elastic and develops a sweet smell of corn. Under Italian law dried pasta must be made with durum wheat flour: the addition of wheat flour (bread flour) is considered adulterated. In 1988, however, the EEC Regulations came into force in Italy, becoming somewhat in contradiction with Italian law, because they allow the production of dry pasta with soft wheat flour or a mixture of semolina and flour in a much lower cost. In addition to the type of wheat which is made with semolina, which is very important for the quality of pasta is the drying process, which once took place in the sun today with industrial processes, except for small artisan pasta makers, regardless of the procedure should be gradual and in stages, and last, according to the sizes, from 40 to 80 hours, and 38 ° C to 60 ° C gives the best quality pasta. An important element is that the dies are made of bronze: their rough finish gives the pasta a rough surface, not glass, on which the sauce is enhanced. The cooking of dry pasta is very simple, but requires attention. The amount of water should be 1 liter per 100 g of pasta, in addition to 10 -12 g per liter of sea salt at the time when the boil water stands: if you put the first boiling is slower . The dough preparations known as "soup" that is, that is not drained but served with the liquid and the other elements of cooking, of course, requires less fluid: two or three times its weight (ie 2-3 dl of liquid per 100 g of pasta). Two or three minutes after you put the salt is thrown down the pasta, stir with a wooden fork, even during cooking. The relatively thin and long pasta (spaghetti, linguine, etc..) you can drain with the fork, the shorter the required standard colander. It recognizes the concept of "al dente" when the dough has an elastic resistance and tenacious.
The taste is the only element of control, along with some experience. The
padellatura or creaming much in vogue in certain restaurants, or the rapid passage of the dough into the pan or skillet with the sauce, is a practice suited to particular recipes, but very few.