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close relative of the lemon , a tart is very fragrant, cream with a delicate flavor and soft texture and untied.

Ingredients: 400g


pastry 160g eggs (about 3 medium)

100g sugar 100g fresh cream 250g
orange juice (about 3 medium size)

grated zest of 2
oranges 2 tablespoons Cointreau (or other orange liqueur)
marmalade
a pinch of salt

The cream of this tart, it a consistency that does not allow the tip to be able to transform, so the buttered pan and systems X two wide strips of parchment paper between two fingers (as does Lory ), taking care of them firmly against the surface and leaving a slight surplus, that will be taken.

Coat the pan with the pastry, doubling the board as to reinforce it.

Foriamo the bottom with a fork, put on aluminum foil, making sure it adheres perfectly to the shell (thus preventing falls in cooking) fill with rice or dried beans and bake at 170 degrees for white 10 '. We remove aluminum and rice and continue cooking until light coloring.

Meanwhile, mix, without mounting, the eggs with the sugar and the grated zest, until they begin to whiten, to join the pro juice, cream and liqueur.

Apply a thin layer of jam on the bottom and on the edge of the shell, pour the cream and bake at 130 degrees for 15 to 20 '. When the cream is churned out compact but still shaky, being careful not to pass this point of cooking.

Let cool almost to the cooling and the pie crust, using the parchment paper. If it had been attaccata, passiamo velocemente il fondo dello stampo sulla fiamma.

Va servita fredda, decorata con fettine di arancia o con pistacchi tritati.

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Tradizionalmente realizzato con lievito naturale, viene attualmente prodotto per lo più con pasta di riporto e lievito di birra.

Lo si trova nei panifici napoletani e della provincia, in grosse pezzature formate a filone o a pagnotta.

Lo caratterizzano una mollica importante, profumata ed areata, una crosta scura e croccante ed una lasting about three days.

Ingredients: Pasta

carryover carryover made with 100g flour
W 300 (alternatively a Manitoba commercial, cut with a 30% flour 0)
water 70g fresh yeast

2g 2g of salt. Let's go

rising 2 times, each time slightly mixed up again, then put in the fridge in a sealed container, until the next day.

Refreshments: 600g flour
0 W 250 with good absorption (for the success of the bread, it is important to get a meal of good quality, preferably for professional use, or you can use 525gr flour 75gr of 250 and 00 w semolina, baking)
420gr cold water (or less, depending on the absorption of the flour)

13gr fresh yeast 5g salt a teaspoon of malt

carry-over, left to rise

Dissolve yeast and malt in 'water, add all the flour as much as a fist, start slowly with the leaf, we combine the flour, salt and then kept aside.

When the dough has formed, uniting the landfill, mixed at low speed to mix the two masses, then we increase the speed and leave a little string.

attach the hook and mix vel. 2 to reincordare mass overturning the dough into the bowl three or four times. Stop the machine when the dough cleans the bowl, it will take about fifteen minutes.

Let stand for 30 ', then we give a first bend of type 1, spreading the dough much, we stretch it into a square and more than 40 inches square, we closed down and we cover Bell (before folding, we can detach a small portion to be used for later baking.)

After another 30 ', turn upside down the dough and make a second bend, this time extending as far as possible, being careful not to force. We have closed down.

After 15 ', let's first round, moving the dough on the table without too manipulate it, we cover a bell.

Let's spend an hour, then we give the final form in the same way as before, taking care not to spill the gases produced by fermentation.

tipped the ball on a floured cloth, seal it may be pinching the closing bell and cover again.

We have to rise to 28 - 30 ° for about fifty minutes, must be doubled.

topple on to scoop flour, including flour and bake the loaf on a hot surface (refractory tile or heavy baking pan upside down), with steam at 250 °.

After 8 'to take our water, reduce to 220 degrees and put in the oven slit.

After another 10 'to 190 ° and reduce cook times with the door opening (approx 20').

baked, we test the cooking tapping on the bottom (must play empty) and let cool upright in the oven ajar.

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Editoriale

Center Giuseppina Berettoni

thank everyone who has wished to convey their greetings

on the occasion of Christmas and the New Year.

Thanks V. Piazza and M. Brega

for their contribution to the cause of Josephine Berettoni.

Renew all your good wishes of all peace and all good.

Black Knight Alicia Rhodes

I n the occasion of 17 January last

83mo anniversary of the ascent to heaven of

Servant of God Giuseppina Berettoni

the Centre she has promoted the publication titled

the new biography of Letizia prof.sa Li Donni.

Anyone interested,

can request a copy or contact the Library

dell'Antonianum
in via Merulana 124, Rome.

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Appuntamenti

February 6

At 16, Mass in memory of the Servant of

God Giuseppina Berettoni

Cesi Chapel

Basilica of Santa Maria Maggiore

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We propose a page taken from the diary, written in 1896. Josephine has a clear vision of the mission of the priesthood. It is firmly convinced that we need to pray and suffer for the priesthood, even in a heroic

"Woe to the priests who lose their flame apostolic priestly soul is saved ... save a great number of souls, because every holy priest is a network that carries anime to God. "

The salvation of souls passing through the priests, the main subject of the love of Jesus and continue his saving work.

"It was the day of Pentecost, the day of love and I asked him, with all the enthusiasm of which could be capable of investing and turn me into a victim worthy of reach of charity, and ' seize and transform all human beings. But in a special way called upon the descent of the Divine Spirit upon the Roman Pontiff, the Sacred College of Cardinals, the Bishops and Priests. It was then my spirit shone a light of sudden I saw that many serious dangers in which the priest is found (especially the secular) to fall into the networks that the enemy of souls tends to induce him to prevaricate. And these networks, consisting of thin wires, can see only those between the Ministers of the Most High who have purified the eye in the contemplation of eternal truths seen through the Sacred Host. And I heard internally force myself to offer victim PEL Priesthood, and for them (after the paltry offering which I made myself) to conceive a love interest and never understood before. It was the day of Corpus Christi of the same year (1896). After S. Communion I put my heart at the feet of Jesus, begging him to want to deign to talk to him. And He spoke to my heart the persuasive language of love. He told me his word and revealed new mysteries and I came to life to sacrifice everything while increase of souls in general, confidence in the mediation of Jesus perennial victim on the altar, and priests in particular, appreciation and love to pour out their sublime status ... I want - the Jesus says - that you give you ... especially in this apostolate's mission to pro t'affido me of my Ministers requires large detachment of yourself and a lot of prayer. Tell your confessor you have there and he will be the first on which the exercise. "

Josephine as a result of this heroic bid faced incredible suffering and spiritually harrowing, sometimes across periods of darkness, as if it were abandoned. All his suffering, however, were unsuccessful.
In this regard we have the testimony of Fr Blat, his spiritual director, after the death of his spiritual daughter, declared "I bear witness to the God who will judge me, do not lie, you have heard me and significant health effects of divine light and love."

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February 4