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Le telefonate ci sono!

Come riportato sul nostro forum dall'assistente Luciano Moggi, the phone speak for years in both former Juventus general manager that the former designator and Bergamo are in a very significant number. Needless to say, as these calls, as mysteriously deemed less "compromising" than those of Giraudo and Moggi in the eyes of the prosecution and Auriemma's team, recite a very important part in the process of Naples, and for this we will not pass on the fly and will not be disclosed - in whole - before the next hearing. What we can do now is say that we are not talking about simple tabulations and ask why the former designator Paolo Bergamo Giacinto Facchetti called at 16:47 on January 3, 2005? And why Giacinto Facchetti calls always Bergamo, just two days later, on the eve of Livorno-Inter (18:33, 5 January 2005)? What are these? A simple exchange of greetings to the witch?

April 14, in court, you will start to laugh out loud.

EDIT:

After the news on phone calls between Bergamo and Facchetti, is revealed as time, date and contents of a telephone call between the former designator Paolo Bergamo and the owner of 'Inter Massimo Moratti.
On January 10, 2005 12:20 Bergamo called Moratti, and After the pleasantries designator tells Gabriele Moratti who would have thought for Inter and Moratti says that's fine.
will be played on January 13, 2005 Inter-Bologna of the Italian Cup, which ended with victory for Inter 1-3 and the referee was Gabriel.

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Tortiglioni Tuna and Olive

Ingredienti per 4 persone : 350gr tortiglioni - 300gr tonno al naturale - olive verdi denocciolate - 500gr polpa di pomodoro - mezza cipolletta - olio extravergine d'oliva.

In una padella saltapasta, imbiondire la cipolla tritata in un po' d'olio.

Poi aggiungere la polpa di pomodoro e le olive tagliate into rings (to regulate the amount to taste), cover and let cook twenty minutes, stretching with a little water if necessary.

Shortly before turning off the flame add tuna well drained and crumbled.

I do not add salt because after putting the tuna sauce is tasty enough to my taste, but it is the case that each taste and adjust according to your habits.

Mix well, cook a few seconds and then turn off the flame.

the tortiglioni Boil in salted water until al dente and then drain and sauté briefly in a pan with the sauce.

Serve hot.

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1) Ranieri in carriera non aveva mai vinto contro la Juventus

2) Totti non aveva mai segnato a Torino contro la Juve

3) La Roma non batteva la Juventus da 7 anni, da quel famoso 4-0 a Roma

4) Il Chievo Verona non aveva mai battuto la Juve nella storia

5) Il Catania non ci batteva dal 1963

6) Mariano Izco ha fatto contro di noi il suo primo gol in serie A

7) Il Milan non ci batteva dal 2003-2004 a Torino

8) Il Bayern Monaco ci ha inflitto la sconfitta più sonora in casa nella storia della Champions

9) Nella storia della Coppa dei Campioni non eravamo mai retrocessi in Uefa

10) do not waste against Napoli at home since 1988 when Maradona was

11) Del Piero has never been dry of goals for a whole group (except the stop in 98 years)

12) Samp had not won at home since 1995

12a) Del Blacks had never beaten Juve

13) No We have never had so many failures to this point of the season

14) We've never done 15 undergoing consecutive games goal

15) We have never had so many injuries in (almost) a season: 62 hours

16) Our stated goal has never was the 4th place, even during the "promotion"

17) Siena had never points in Turin

18) challenged the heaviest so far was a month or so because Capello does not put Del Piero Holder

19) Juventus had never been eliminated by three pairs in one year, let alone in three months

20) I never asked "what else will ever happen?" in my 24 years at Juventus

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Save la stagione: il quarto posto basta?




This year everything that could go wrong has gone worse in the end. Against all odds summer, when thanks to shots
Melo Diego were the champions of August, every goal was slowly crumbling before our eyes with a timeline on the edge of annoying. Since September we have never had a real streak of victories, or at least a streak of good performance.
We managed to get out of any competition has had the good fortune to entertain. Fortunately for opponents, of course. Country
questionable purchases, which proved unsuitable for novice coach, new coach already under investigation after two games with seven goals closed the liabilities. Of course there is the excuse of the endless list of injured players. In an almost Kafkaesque, Juventus can do injure their players even when they are at rest. It seems a sort of relay race.
Our Lady of this year reached the culmination of a technical failure started back in 2006, but nowadays it has a fault in more: it makes new enemies. We fans. We
fans, who Every Sunday we poison the blood gradually. No game, no satisfaction, brawling players who insult the fans, goals against by anyone at any time.
This, gentlemen, it is not Juve.
And it's really bad to be so in love with these colors that you can not go for a ride on Sundays.
We are all so related to black and white that there is no misfortune so great (and frankly I do not think of anything more tragic than right now) that is capable of sending us to hell scum responsible for this horror of a hidden , which will be visible to all but a few years.
Because the results are not the only bad thing.
Because of inadequate leadership at the helm of Juventus, the future will know a new generation of Nerazzurri fans to the core, the so-called children's "support-who-wins" used to know that Inter are the victorious steamroller while Juventus a band of desperate to Serie B.
In recent years there have ruined the team Sunday, liver, and also hopes for the future.
What you need to ask is: just really the much-vaunted fourth place?
Or maybe the least to do is a complete revolution of all the salaried people from Juventus FC, starting with the player finishing with the owner timbracarte in place?

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http://www.tuttojuve.com/?action=read&idnotizia=18001

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Cuttlefish with Peas and Sausage Pizza

Serves 4 : cuttlefish 800g - 600g peas - tomato sauce - a little white wine - red pepper -2 cloves garlic - salt.

Far fry the garlic in a pan with a little oil, then add the squid and chilli crumbled and let go a few moments.

Wet with white wine and let it evaporate, then add the past the squid and cook until almost completely cooked, add a little 'water if necessary. Shortly before finishing

la cottura, aggiungere i piselli e amalgamare bene. Attenzione però,se usate piselli freschi o surgelati e non quelli in scatola,dovete unirli prima alle seppie per non rischiare di mantenere troppo sul fuoco le seppie stesse che potrebbero così indurirsi.

Un attimo prima di spegnere la fiamma, regolare di sale.

Servire ben caldo.

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Philadelphia

Ingredienti per 4 pizze : 700gr pasta pizza - pomodori pelati - 6-8 wurstel - philadelphia - 200gr mozzarella - olio - sale e pepe.

Ricetta pasta per pizza e segreti leavening of good

Divide the dough into 4 pieces and roll out pizzas.

on all of them distribute peeled and chopped and drained, taking care to leave a border of around 2 cm.

Cut the mozzarella into pieces and distribute them on pizza, on tomato.

then add a few knobs on each pizza and hot dogs in Philadelphia cut into rounds.

salt and pepper and then sprinkle with a little olive oil.

Bake at 220 ° C for 25 minutes.

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Esordio da giornalista

Cassano will be from the first minute

Tomorrow night at Marassi will play a challenge that is worth a place in Europe that counts, and Cassano will not be a mere spectator. Two months after the fall of Bari in the field as a starter since the first minute against Juventus, thanks to the accident Pozzi. Gigi Del Blacks said that Sampdoria is focusing on Fantantonio for the final rush of the championship, ten games that count as the final ten. The coach will put in a Friulian Juventus back from a heavy blow against the British European Fulham. "A risultato che forse complicherà le cose a loro, non certo a noi. Però la Juve è una grande squadra che sa reagire a queste sconfitte". Del Neri, che non ha mai vinto contro la Juventus, ci tiene particolarmente ai tre punti che, grazie al fenomeno di Bari Vecchia, potrebbero arrivare proprio domani sera.

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Ore 21:29 - Forse entra Iaquinta

In questi giorni si parlava di opzione per un rinnovo allo Zac a giugno.
Lo Zac in realtà si è divertito a giocare una gara di ping pong con l'arbitro:

Ping: espulsione inventata di Cannavaro, al 25° del primo tempo
Pong: sostituire Candreva (ottimo finchè ha giocato) lasciando Camoranesi e Melo in campo


Ping: rigore molto generoso
Pong: togliere Camoranesi quando ormai la frittata è fatta

Ping: continui cartellini unidirezionali, fermando il gioco nella metà campo costringendo la Juve ai soliti lanci lunghi
Pong: Iaquinta a scaldare la sedia

Poi la sciagurata decisione: sul 4-1 serve per forza un goal a 10 dalla fine, serve potenza, velocità, aggressività, forza.
E mette Del Piero.


Coronamento perfetto di una stagiona iniziata male e destinata a finire male.
Abbiamo iniziato, continuato, e finiremo come una qualunque Roma, Fiorentina, Palermo.
Intanto gli anni passano, la nostra sete cresce.

Caro Elkann, caro Blanc, mi auguro per voi (in caso foste così imbecilli da restare a Torino) che la corda tanto tesa non si strappi, perchè anche nell'assurda ipotesi che qualcosa di buono potrete prima o poi farlo, sarà troppo tardi e avrete perso tutta la tifoseria di una grande squadra che in 5 anni avete fatto a pezzi.

Amen.

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Pizza Ponentina (Liguria di Ponente)

Ingredients for 4 pizzas: pizza pasta 700gr - 60g dried porcini mushrooms - 3 artichokes - 2 cloves garlic - 1 small bunch of parsley - 1 die - a little white wine - 1 tbsp (10g) butter - ½ cup oil - pepper - 4 tablespoons tomato sauce.

See the recipe for pasta and pizza secrets of levitation

Soak mushrooms in water.

Clean the artichokes and cut into thin slices.

Chop garlic and parsley.

remix the pizza dough, once the yeast with 2 tablespoons of oil.

Put in a frying pan restante olio e il burro e saltarvi carciofi e funghi ben scolati con aglio e prezzemolo.

Aggiungere il vino e lasciar evaporare.

Stendere nel frattempo le pizze e metterle in teglie unte con i bordi della pasta che fuoriescono dalla teglia.

Distribuire un cucchiaio di salsa di pomodoro su ogni pizza.

Poi mettere i carciofi e funghi quando si sono ben asciugati e ripiegare i bordi sporgenti verso l'interno.

Irrorare con un filo d'olio e salare.

Infornare per 25 minuti a 220°

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Quiche con Patate e Funghi

Ingredienti: 1 rotolo puff pastry from 230gr - 400gr potatoes - 300g mushrooms - 2 eggs - 200ml fresh cream - olive oil - parsley - 2 cloves garlic - parmesan cheese - salt and pepper.

This recipe is my own invention ...

Boil the peeled potatoes in salted water and drain when they are well cooked.

mash to a purée reduce them and put them in a bowl. In a pan

put a little oil and fry the chopped garlic.

then add the mushrooms and let flavor few minutes later, shortly before turning off the flame, sprinkle with plenty of chopped parsley.

to potatoes in bowl add the eggs, a good handful of parmesan, cream and a good grinding of pepper.

Adjust salt.

Mix well together with your hands.

With the pastry lined a 30-32cm dish and prick the bottom with a fork.

Pour into pastry shell stuffed with potatoes and even the well with a spoon.

Place the mushrooms on the surface evenly and fold the edges of the dough inward.

Bake at 200 degrees for 25-30 minutes.

When the pastry is golden, turn off leaving the oven on only the grill and pass the quiche for a few minutes.

When the filling is too brown, turn and bake.

Let harden a bit 'and serve

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Treccia di Pane al profumo di Rosmarino

Ingredients: 480gr flour manitoba (manitoba or half and half white) - 4 tablespoons olive oil - salt - 20g brewer's yeast - rosemary.

This bread is made with a paste similar to that which is preparing to make a pizza.
If you have a bread machine, put ingredients in the basket in the following order: 1 tablespoon of olive oil, 240ml water - 1 ½ teaspoon of salt - half a teaspoon of sugar - the flour and finally the crumbled yeast.
Start program, which includes kneading and rising (moulinex No. 6) and to complete the stage where the machine mixes.

If you do not have the bread machine, mix the ingredients by hand then working the mixture for a long time and energy.

When the machine has finished mixing, after 30 minutes, pause, remove the dough from the basket and place on pastry.
The next step is for those who hid in the car for those who have made mano...
Allargare l'impasto con le mani e formare un solco al centro.
Mettere nell'incavo 3 cucchiai di olio d'oliva e rosmarino.
Per la quantità di quest'ultimo regolatevi in base al vostro gusto.
Impastare per qualche minuti facendo assorbire bene gli ingredienti aggiunti nella pasta. Sbatterla qualche volta sul piano, poi formare un panetto e rimetterlo a lievitare nel cestello della macchina continuando il programma iniziato.
Chi non ha la macchina, deve mettere l'impasto coperto da un canovaccio a lievitare in un luogo tiepido (ad es nel forno con la luce accesa).

Completare la lievitazione that in this phase will last one hour and then return the dough.
Working briefly with your hands and then divide it into two equal parts.
Form two rolls of dough the same length and diameter of the same thickness. Join
end of the two rolls and twist together properly.
Place the braid obtained on a baking tray lined with greaseproof paper wet and squeezed. Close
the braid into a ring , welding ends well.
Cover with towel and put in rise for another hour in the oven with the light on. After 45
minutes but pulled the braid out of the oven and let it go out of the rising. Meanwhile
turn the oven to 200 degrees and bring to room temperature.
At the end of the last hour of rising, brush with oil the surface of the braid and sprinkle with a pinch of salt and a bit 'of rosemary.
Bake in middle shelf of the oven for 40 minutes or until the braid is golden. Allow to cool
at least one hour before serving.

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Il Babà Napoletano

Ingredients: 500g flour - 8 eggs - 160g butter - 40g baking powder - 1 pinch salt - 50g sugar.

For the syrup to wet: 1.5 liter water - 650gr sugar - peel of 2 lemons - 1 cup rum.

prepare the syrup the day before the preparation of the cake.

Far boil water with sugar and lemon peel for 40 minutes. Let cool

and then filtered into a bowl, cover with a cloth and let it rest.

Prepare the cake: put in a bowl the flour, butter slices, eggs, baking powder and make a first mixed by hand.

Then transfer the dough on a pastry and knead vigorously beat the mixture for half an hour. Slapping the dough until it does not come off the hands and the pastry.

Replace the dough in the bowl and let rest for 2 ½ hours or until the volume of the dough will not be doubled.

Butter a shape with a diameter of 28cm with 7cm diameter central hole and then flour it well.

Arrange the pasta in a spoon without strapazzarli too wet and with a spoon leveling the surface. Allow to rest

until the mixture has reached almost the top of the mold.

Riscaldare il forno a 220° C e infornare il dolce.

A metà cottura,quando il babà avrà assunto in superficie un bel color biscotto, abbassare la temperatura a 170°.

In totale la cottura richiederà circa 30 minuti.

Sfornare il dolce e lasciarlo intiepidire. Poi sformarlo in un piatto fondo abbastanza largo.

Versare lo sciroppo freddo sul babà tiepido cercando di bagnarlo in maniera uniforme.

Poggiarlo poi sul piatto da portata e aspettare che sia completamente freddo per servirlo.

Bagnare le fette con altro sciroppo in base a gusto e necessità

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Pizzette Montanare

Ingredienti per 4 persone : 600 gr pasta pizza - sugo (con olio, cipolla e pomodori pelati) - parmigiano grattugiato - 2mozzarelle da 125gr - olio extravergine oliva - basilico - sale - olio per frittura.

Dalla pasta pizza ricavare tante palline della stessa misura e dello stesso peso.

Stendere ogni pallina di pasta formando tante pizzette.

Preparare il sugo imbiondendo in una pentolina la cipolla in un filo di olio. Poi aggiungere i pelati ben sgocciolati and chopped, salt and cook until the sauce becomes quite thick.

Cut the mozzarella well-drained water in large pieces and put them in a strainer to remove any more water that comes out.

Keep the hot sauce, leaving the pan on low heat.

Fry the pizzas at a time in hot oil and when browned on one side, face and hand cooked in the center put 3-4 pieces of mozzarella.

As soon as the pizza is golden also below, drain with a slotted spoon and place it briefly on paper towels.

Put suffered a spoonful of hot sauce on pizza, covering the mozzarella, then a pinch of salt and a sprinkling of Parmesan cheese.

Repeat this with all the pizzas being very careful not to Pour cheese into the oil. And while frying the others just keep warm in the oven (at 50-70 °) than ready.

Before serving, decorate with a basil leaf.