Cogat Preparation Free

150th Anniversary of the Unification of Italy & Tricolore mullet fillets with vegetable flavorings

Il campo italiano dopo la battaglia di Magenta di Giovanni Fattori. Olio su tela (1862). (Firenze, Palazzo Pitti, Galleria d'Arte moderna)

Lo sbarco dei Mille a Marsala in una figurina Liebig della serie Garibaldi e la spedizione dei Mille messa in commercio nel 1910 in occasione del 50° anniversario of the Garibaldi

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Our Risorgimento was a complex political and spiritual process, a series of economic and social change, attitudes and literary culture, diplomatic and military events, which together, in the late eighteenth and nineteenth centuries, brought to Italy, from the secular political fragmentation, UNITA ', from foreign domination, to national independence. The birth of a unified national epic was also seen people from all walks of life to fight and die for their country, for the liberation from the hegemony of foreign, for an ideal. The Tricolore was a symbol around which developed the idea that Italy was a nation and therefore had to be resurrected. On March 17, 1861, in Turin, King Vittorio Emanuele II proclaimed the birth of the Kingdom of Italy.

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... women committed to manufacture a tricolor ...

Episode Cinque Giornate (Milan, Museo del Risorgimento)

Insurgents Porta Tosa on the barricades during the Five Days of Milan

and Anita Giuseppe Garibaldi the head of volunteers

Garibaldini the day before the battle of the Volturno (Rome, Galleria Nazionale d'Arte Moderna)

Garibaldi in Caprera (Florence, Gallery of Modern Art)

The sharpshooters (September 19, 1870) (Rome, National Gallery of Modern and Contemporary Art)

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Tricolor Vegetable

balsamic

with red mullet fillets flavorings

Ingredients

400 grams of red mullet fillets, 3 zucchini, 1 red pepper, 500 grams of cauliflower, extra virgin olive oil, salt, black pepper, crushed red pepper, oregano, capers to taste, lemon juice, minced garlic and parsley, balsamic vinegar, vegetable broth.

Preparation

In a saucepan, put the chopped garlic and parsley. Add the red mullet fillets, seasoned with salt, pepper and a handful of chopped capers, sprayed with an emulsion of olive oil and lemon juice and cook. In a non-stick pan pour some olive oil, steamed cauliflower (blanched before) and cut into small pieces, along with zucchini and bell pepper cut into julienne strips. Season with salt, black pepper and oregano, then finish the cooking by pouring the broth to taste. Assemble the dish by adding a splash of balsamic vinegar.

With this recipe I participate in the contest Antonella , a wonderful culinary initiative dedicated to the celebration of the 150th anniversary of the Unification of Italy.

Bon appétit!

Italy Greetings!

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