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The Chinese strainer

is the tool preferred working Fabio Zago: The Chinese strainer!

Chef ... why she likes so much? :-)

Each of us has our own tool of the heart, sometimes not even chosen a specific reason, but just by instinct. The modern design

added forms, colors and materials so attractive, to make us almost lose sight of the real use of tools.

This does not happen to professionals who opt for the Chinese strainers ...

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Good food detox recipe

natural foods, proper food combinations, organic food ... to stay fit there's something for everyone.

When our body is heavy and unresponsive and the level of stress also affects the general health, then it is the perfect time to try and detoxify, removing all toxins from our bodies that prevent him from continuing to work in the best way.

A balanced diet, to help us dispose of all that is useless and harmful has been introduced into the body, will be the best way to be milgior to 360 degrees. No taxation, no rigid rule, but simply a choice to purify and live with more lightness, following a healthy diet.

That is why this book was born, to give much useful information to those who feel turned off and opaque, the advice of a nutritionist have joined the tricks of a Chef, but correct tasty recipes, but tasty subsidiaries.

Some dishes submitted will become the cornerstone of your diet even after your complete detoxification and will remain key points of your kitchen, healthier and more attentive to the needs of the body.

A reliable and comprehensive book, to study and consult with attention to diet is always different, clever and greedy ... for more healthy meals, without ever losing sight of the taste.

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Freudian Institute - Publication

the Lacanian School of Psychoanalysis in the Freudian joins the Institute for the clinic, therapy and science, enabled the training of psychotherapists. His teachings are not only aimed at psychologists and doctors, but also to social workers, educators, mental health practitioners and all those who, for various reasons, wish to acquire training in the field of psychoanalysis. The theoretical seminar of the Institute is held in the headquarters of Padua to Venice, either. The title for this year is

USES OF ENJOYMENT

spoke to teachers in the Departments European clinics, which are members of the European Schools Lacanian. The Institute also includes the presentation of clinical cases that develop and deepen themes and concepts of clinical practice through its own conceptual and theoretical tools of psychoanalysis. All Sections clinics are directed by Jacques-Alain Miller, director of the Department of Psychoanalysis at the University of Paris VIII. The Italian president of the Institute is Dr. Antonio Ciaccia.

Organizing Secretary - Dr. Alberto Turon

Padova Via Ognissanti, 75 - 35129 Padova
Tel & Fax: 049 8070150 E-mail
: antennapadova@istitutofreudiano.it

Following the information of the next meeting

January 23, 2010, h. 10-13, 14-16

The enjoyment female

coordinates Giuliana Grandi
teacher asked: LUISELLA Mambrino

clinical case presented by: FABIO GALIMBERTI

Location: Fondamenta S. Andrea, Venice, Santa Croce 495-

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Fabio Zago - fusilli with fava beans, pancetta and pecorino cheese in a glass dish

Ingredients for 4 servings: 300 g fusilli

200 g shelled broad beans (800 g if the beans are cool)
8 slices of bacon
40 g of grated Pecorino cheese
½ dl of extra virgin olive
the flesh of two ripe tomatoes (concave)
1 clove garlic
salt
chili
12 basil leaves

Procedure:
Boil the beans for 3 minutes, drain and cool. Cook fusilli until al dente in salted water. Meanwhile, chop the bacon and fry over high heat with oil, garlic and chilli. Combine the beans and the tomato pulp. Cook for 2 / 3 minutes. Perfumed with basil. Season the sauce with the melted hot and finish with shavings of pecorino. Serve.

Source: Regional Cuisine creative
Running time: 30 minutes
Seasonality: All year
utensils: saucepan, frying pan, knives, chopping board, colander
Difficulty: easy
matching wine: Orvieto, Pinot

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The

It 's always been the drink container. He could appear at most to the table as an alternative to the bowl in the famous and ubiquitous shrimp cocktail ...
For some time, however, the glass has become the centerpiece for a table trendy, for creative cooking that leaves more room for imagination and less habit.
preparations of the most classic and most familiar on the table every day, but also recipes experimental find new life if they are presented with taste and elegance in glass, instead of the plate.
In this book, recipes and beautiful photos for the presentation of the dishes ... in a glass!

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thanks! Fabio Zago

Thanks to those who created this wonder undeserved! Now I
keep touch to the occasion
Help!

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Recipe: Praline of fillets of sole with capers and olives

Ingredients for 4 people
fillets of sole 12
capers 20 g
pitted olives 40 g
Herbs 10 g
Sale
Pepe
Lemon juice
Soya sauce
Farina 00
Eggs 2
breadcrumbs 200 g
oil for frying

procedure
Beat the fillets of sole. Season with chopped capers, olives, herbs, lemon juice, drops of soy sauce. Season with salt and pepper. Roll the fillets are pressed with the hands.
breading passing them in flour, beaten egg and bread crumbs. Fry in oil at 160/170 degrees for about 5 minutes. Drain and dry on paper towel to remove excess grease. Season with salt and serve.


Source: creative cuisine
Difficulty: Average
Running time: 30 minutes
Seasonality: All year
Tools: meat tenderizer, chopping, frying, pan
Wine Pairing: Brut Rosé

Tip: Arrange the rolls with toothpicks breaded before frying, to avoid open during cooking. You can dress and other breaded fish fillets thoroughly cleaned and boned provided.

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Padova - Padova Members SLP

Anxiety is the unexpected, the visit, the news, all that we express the term premonition. According to Freud, it appears as though foreign touches the intimacy of our being up to sway him. Side is the most unpleasant, difficult to say and represent. At its onset, relationship to the world of something cracking, the certainties are suspended and you open a dimension that is not reality, although it is at the heart of our lives: Lacan calls the real size. Anxiety is an obviously necessary, not accidental, though sudden and unmanageable. Without it we become entities responsible for or have desires and constructive relations with others.
The contributions of this volume, which collects the work of teaching of the Lacanian School of Psychoanalysis in Padua, undertake to clarify the role of anxiety as revealing the truth, as a phenomenon expansive priority that dissolves all the rest.
the history of the concept, with its theoretical developments, is dedicated first part of the book. Followed by a second section on writing and anxiety, some devoted to literary paradigms concerning the central theme of the book. The next part concentrates on the relationship between anxiety and women. Concludes the work of a fourth part which refers to the emergency clinic today, highlighting the relationship between anxiety, various forms of dependence and panic i1.

Cover: Henri de Toulouse-Lautrec Woman
red with white shirt (1889).
Oil on canvas. Madrid, Museo Thyssen-Bornemisza.

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On January 12 we start again!

The January 12 Fabio starts big with two courses:

the morning 9.30
First Before Weekend - Get organized in the kitchen
A weekend available to prepare all the dishes needed for family meals the next week: a challenge to grasp!
info HERE


the Afternoon, 15.00
Fish Soup
A special lecture on one of the most typical dishes of fish. To learn to cook a superb soup, a mini-course on the subject which also offers another delicious dish to create a full menu.
info HERE


Good work and good food at all!

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The first good intention for 2010

history professor from the School of Italian Cooking, see Fabio Zago struggling with the course "Basics of Cooking." It 'important to teach the basic concepts, making them simple and understandable to all. Fabio Zago inspires passion for cooking in the participants, sending numerous concepts in joy. His courses are a unique opportunity not only to learn from a professional culture of great tricks the trade, but also to sample freshly made dishes! :-)
So why not start the year with a good purpose?
Learn how to cook!

Here is the curriculum of the course of Basics of Cooking :

First lesson:
- Herbs and vegetables
- Sauces
- The soups, creams

Second lesson:
- The fresh and dry pasta
- Sauces

Third lesson:
- Rice and risotto
- The crepes

Fourth lesson:
- The meat and the cooking
- Sauces

Fifth lesson:
- The fish and the cooking
- Clean and fillet the fish
- Sauces

Sixth lesson:
- The dessert spoon
- Sauces Sweet

Seventh lesson:
- The menu: design, perfect matching, wine

More INFO