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sistema endocannabinoide, lungo termine,
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übelkeit und erbrechen,
our friend is skinned and deboned. Use your tweezers to deburr your eyebrows.
Everything Pronto ...? Then let's get started and you need:
800 g of stockfish, dabbed dry and cut into square pieces. 600 g of tomatoes,
skinned, pitted and cut into small pieces. 200 g pitted black olives. 20 g of
sultanas that have been soaked in the water for half an hour. 20 g capers 10 g
3 potatoes, peeled and cut into pieces 1 small onion, finely chopped 2 cloves
of garlic, finely chopped salt / pepper / small bay leaf
1 dl dry white wine 1.2 dl olive oil
Do you still have your cast iron casserole within reach? Wonderful, you need
Here's another tip for skinning the tomatoes: Cut them lightly on the top,
crosswise with a sharp knife. Then give the red buddies a very brief full bath
in boiling water to immediately scare them off cold. After this horse cure, the
poor guys can easily pull off their skin.
Salting and drying the stockfish has always served to preserve the fish,
keeping it fresh for half an eternity. For example, stockfish have recently
been dug out during excavations in Rome. According to reliable reports, the
archaeologists are said to have immediately prepared a wonderful dinner from it
... .. Well ...
Now let's go to the preparation, which is not at all complicated, provided
everything has been well prepared.
Now pour in the wine and let it boil down.
Now follow the tomatoes and fill up with water so that the fish are slightly
Your pot needs now the lid and is parked in the preheated oven at 150 degrees
for one hour for braising.
After this time, the potatoes, olives, capers and sultanas are added one after
Of course, if the devil doesn't know what, you can now serve it up. But dark,
pithy bread, a mixed salad and a tangy red wine are very simple but suitable
companions to this rustic dish.
You will see. You will feel like the cook of a small, dreamy, southern Italian
restaurant in a tiny one Fishing village. Unless your guests consist of just
stupid, stylish goats and narrow-necked little boys, you will once again be
the queen or king of the evening!
Take it easy, because only the fun really matters. And should everything ever
go wrong, well, try again, again and again!
If that works so wonderfully with the fish simmering, then we throw out the net
again and pull an orata (gilthead) on board. Delicious fish, this orata. Few
scales, little offal and delicious aroma. It is anticipated. The following
recipe is suitable for preparation in the oven as well as on the charcoal
grill. You will see a real hammer and almost silly simple. The few things you
need are quickly listed:
"Orata, 1 piece per person. Between 300 and 500 grams. " 1 clove of garlic per
fish "A few sprigs of fresh rosemary and thyme " 1 or 2 grape leaves per fish
"Salt, pepper and olive oil " aluminum foil
Now you will surely think: "He spins, the Gottardo. Where am I supposed to find
grape leaves for three names". Well, just steal them from one of your
You can buy these things in jars The appetizing fellows now lie on your kitchen
table, without any interior, waiting for the things to come.
Then fill the tummy with a sprig of thyme and a big clove of garlic.
enough to wrap your still raw friends in.
This is followed by a grape leaf, then the seasoned and stuffed fish, a nice
sprig of rosemary and a good dash of olive oil.
For what you will now wrap from the aluminum foil, there is only the following
to say: Delizioso - Meraviglioso - Elegantissimo - Da morire!
In good German: awesome thing.
It goes with what almost always goes with fish: potatoes - in whatever form -,
fresh spinach pulled from the salt water, or a green salad and a dry white
wine, which should not be as dry as if it were in the Sahara born.
Just a little on our own behalf:
composition Active ingredients Vitamina: Retinoli palmitas (Vitamin A),
Cholecalciferolum (Vitamin D 3 ), alfa-Tocopherolum (Vitamin E), Thiamini
monophosphoric acidum ester chloridum (Vitamin B 1 ), Riboflavinum (Vitamin B
2 ), Pyridoxini hydrochloride (Vitamin B 6 ), Cyanocobalaminum (Vitamin B 12 ),
Nicotinamidum, Acidum folicum, Acidum D-pantothenicum, Biotinum, Acidum
Mineralia: Calcium, Cuprum, Ferrum, Fluoridum, Iodum, Magnesium, Manganum,
Phosphorus, Selenium, Zincum.
Auxiliaries Effervescent tablets: Aromatica, Vanillinum; Edulcorans: aspartame;
excipiens pro compresso.
Film-coated tablets: Excipiens pro compresso obducto.
The effervescent tablets contain around 300 mg sodium (corresponding to around
750 mg table salt). For patients who follow a low-salt diet, it is therefore
Diabetics : The effervescent tablets contain 0.5 g of usable carbohydrates per
single dose. The film-coated tablets contain 0.19 g of usable carbohydrates per
Dosage form and amount of active ingredient per unit Effervescent tablets and
13 vitamins Retinol palmitate (Vitamin A) (800 µg)
Thiamine (vitamin B 1 )
4.2 mg 1
Riboflavin (Vitamin B 2 )
Pyridoxine (vitamin B 6 )
6 mg 2
Cyanocobalamin (vitamin B 12 )
Ascorbic acid (vitamin C)
Cholecalciferol (Vitamin D 3 ) (5 µg)
Alpha-tocopherol (vitamin E) (15 IU)
Phytomenadione (Vitamin K)
Biotin (vitamin H)
Pantothenic acid (calcium pantothenate)
10 minerals and trace elements Calcium
² As Pyridoxini hydrochloride
Indications / possible uses Inadequate vitamin intake for long-lasting slimming
diets, special diets, gastrointestinal diseases (e.g. malabsorption syndrome of
various origins), and chronic alcoholism.
Increased need for acute and chronic illnesses, during convalescence, for
tiredness and exhaustion, after surgical interventions, during and after
Dosage / application The following applies to all indications / possible uses:
Adults and adolescents from the age of twelve: 1 film-coated tablet or 1
effervescent tablet daily, or as prescribed by the doctor. The film-coated
tablets are best taken without chewing with plenty of liquid during a meal, for
example with breakfast. The effervescent tablet is dissolved in a glass of