What Receiver Should I Buy 2009

ABRUZZO source of "Virtue"

Once upon a time, and in Abruzzo luckily there are still, " Virtue." Harmony legumes, vegetables , odors, meat and pasta, made with patience and precision, the " Virtue" is a hot and delicious dish Abruzzi wants that tradition to the table May 1 to mark the transition from winter to spring.
The recipe of "Virtue" is ancient: its roots in the farming world and becomes typical of the Roman province of Teramo, where even today radicatissima. The "Virtue" comes from the custom spring to empty the cupboard and mix all remnants of winter to celebrate the first fruits of the fields with the community the arrival of summer.
plate in the legend that is linked to the sacredness of the number seven (similar to the threshing meal and dinner on Christmas Eve), in reality the "virtues" are definitely a number of ingredients superiore.Fave, peas, beans of different qualities, chickpeas and lentils are legumes by soaking, separately, on the evening of April 30.
There are plenty of vegetables, to cook together in an earthenware pot with a mixture of lard and smells: zucchini, carrots, potatoes, artichokes, beets, endive, escarole, lettuce, cabbage, cauliflower, chicory, spinach, fennel, turnips.
These odors will need: garlic, onion, marjoram, sage, thyme, celery, parsley, dill, nutmeg, cloves, pepper or hot pepper, pipirella, wild mint, borage, fennel, basil. These
meat from which to obtain a very good stock: ham, pork rind, feet and pig ears, and ground beef patties (or Pallottine) beef bacon, pork loin, bacon, bacon.
Here is the pasta to boil in large saucepan and add: Short wheat, fresh eggs of various shapes and sizes.
Other ingredients: oil, salt, tomato sauce and then grated cheese.
abundant doses and preparation slow and complex lead to the "Virtues" auspicious dish to give to close May 1, because more than one swallow make a summer.