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Control Program Subsequent payments (lease): Version 430 of 14.03.2011

E' disponibile oggi l'ennesima versione (l a 4.3.0 datata 14.3.2011 ) per il controllo dei pagamenti successivi alla registrazione dei contratti di locazione, ovvero per i  rinnovi ,  rescissioni anticipate ,  cessioni  e per le  annualità successive alla prima.


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program compilation leases: 942 version of the F24 14.03.2011

L'Agenzia delle Entrate rende available the version 9.4.2 the free program to compile leases .


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Gnocchi with walnut sauce with bell pepper sauce Plaice

Ingredients for four people:

700 g gnocchi
5 shelled walnut

1 tablespoon pine nuts 2 tablespoons extra virgin olive oil 1 clove
garlic finely chopped parsley 1


1 sage leaf salt and pepper to taste 1 tablespoon grated parmesan


Preparation:

To prepare the sauce of nuts blanch the nuts for a few minutes, add salt and peel.
pesto with a mortar, adding pine nuts.
Add a little at a time, the extra virgin olive oil for a creamy sauce.
Aggiungere il trito di prezzemolo.
Non appena la salsa risulta cremosa passarla in una terrina e metterla su fuoco basso.
Aggiungere lo spicchio d'aglio ed una presa di sale e mescolare per qualche minuuto. Nel frattempo lessare gli gnocchi in abbondante acqua salata e scolarli non appena salgono in superficie.
Eliminare l'aglio dalla salsa di noci e versare gli gnocchetti nella terrina con il sugo di noci ed aggiungere una foglia di salvia ed un pizzico di pepe. Mantecare un paio di minuti e servire subito con una spolverata di parmigiano grattuggiato.

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control software: version 2.2.8 of the Software Build 10.3.2011

L ' Revenue Agency has released control software " Payment by F24 " for Mac, Windows and Linux which the form of formal control of the payments made by F24 . Read all about

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F24 : version 2.4.1 of the Society of convenience

The Inland Revenue has released free software to be used for filling in the form F24 using IT systems (version 2.4.1 of 10/03/2011). Read all about

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10/03/2011 2011: the free software update

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Ingredienti per quattro persone:

500 g fillet of plaice
2 tablespoons of flour

2 red peppers 2 yellow peppers (300 g, net of valuation)
salt and pepper to taste
2 tablespoons extra virgin olive oil (20 g)
chives, rosemary and pepper to taste


Preparation:


Wash the peppers, dry them with a cloth wet and cut into squares and remove the seeds, stem and internal calluses. Insert the plate in the oven under the 'grill' and let the peppers to grill fire up. When they are well browned, retire from the oven and immediately insert them in plastic container, one above the other seal. In doing so, the steam created from the peppers in the same container will be enough to unstick the less toasted. So forget them until they cool down and take charge to make things more funny. When you are ready to strip your peppers, open the container, and you will see that the skin comes off almost in one piece, then put in food processor with salt and pepper, and grind into a paste. Put the flour in a container and mix it with some leaves of chives, chopped rosemary and pepper. Pass the fillets in flour and fry in hot oil and brown them on both sides.

Source for pepper cream

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Control Program payments subsequent leases: 420 model of 3/10/2011

After yesterday's release on March 9 for version 4.1.0, is available today 4.2.0 control payments after the registration of leases or renewals for , early termination , and supplies for the years after the first . Read all about

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leases Program compilation: version 941: 10.03. 2011

At the rate of one or more days to release the Inland Revenue makes available version 9.4.1 of the free program to compile leases . Read all about

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leases - payments later: Version 4.1.0 of 03/09/2011

After yesterday's release of version 4.0.0, is available today version 4.1.0 control payments after the registration of contracts lease, or for renewals , early termination , and supplies for the years after the first . Read all about

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Ingredients for four people:


3 eggs 2 tablespoons grated pecorino cheese

a bunch of fresh parsley 5 large potatoes
extra virgin olive oil to taste

Preparation:

Wash and boil the potatoes in their skins in plenty of lightly salted water for about thirty minutes, once cooled, peel and mash with a fork until a smooth puree and without lumps. Combine beaten eggs, chopped parsley and grated pecorino. Make small balls and then fry them in abundant oil.

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Tous Le Jour.

Today I'm not at all well, beating faster, stirring stomach, heavy head.

No matter what I know or what I think I know, they say that it is easier to roar and I do best.

So the important thing is what annoys me or think ill endure, Cosell those are the same for years and years.

And then I believe consoles consistent.

least daily in small disagreements.

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Leases: version 8.3.2011 build programs and control

The new version of programs compilation and control of the leases is now available for those wishing to use free software issued by the Revenue using the electronic channel. Read all about

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Cosìppare.

You are all so boring.

We are all so boring. And bored.

I remember well what it means to "love".

Then I tell myself that it is not necessary.

Then I think I know very well.

And I realize that perhaps it is superfluous. What

avvolte basta volteggiare e pensare a sè, chiudere le orecchie tappando le pupille affondo.

Prima penso che ti amo, dopo penso che ti voglio, allora poi penso che ti amo e ti voglio, ma forse non vuol dire che sappia cosa voglia dire "amare".

Quindi direi che il problema non stia nel ricordarlo, quanto nel comprenderlo.

Vorrei sapere se sia così importante comprenderlo e soprattutto comprendere d'averlo compreso.

Pare sia il fine ultimo di tutti. Una moglie/marito, dei figli, un cane, una staffetta che duri anni e anni e anni, ti mappoi exhausts you can say "I did too, am one of you, we won."

But I want to win?

And then .. in which category should I race?

Massoprattutto, why?

How boring. And bored.

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cake sweet potato croquettes of zucchini chocolate

Ingredients: 2 zucchini


200 g brown sugar 250 g amaretti

150 g of flour

2 large eggs 1 tablespoon amaretto liqueur 1 tablespoon

baking powder 1 / 3 of a liter of milk 2 tablespoons cocoa



salt to taste Preparation:

Wash, clean and chop the zucchini, cook them for fifteen minuti nel latte con un pizzico di sale, poi lasciate raffreddare; nel frattempo, mettete gli amaretti in una busta di carta e pestateli con un batticarne, montate i tuorli delle uova con lo zucchero. Amalgamate poco alla volta tutti gli ingredienti mescolando; per ultimi aggiungete gli albumi montati a neve (con un pizzichino di sale per montare meglio) e il lievito. Versare in una teglia possibilmente a cerniera di circa 24 cm. foderata di carta forno (bagnata e strizzata per farla aderire meglio alle pareti) e cuocere in forno già caldo a 180° per circa 40 minuti. Togliere dalla teglia e farla raffreddare bene. Prima di servire cospargere di zucchero a velo a piacere. (Io ho sistemato sull'impasto alcune fettine di zucchine prima di infornare).
 

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pork chops with chestnut puree

Ingredienti per quattro persone:

4 braciole di maiale 
400 g di castagne
150 ml di latte
1 noce di burro
1 foglia di alloro
sale e pepe q.b.

Preparazione:

Sbucciate le castagne , copritele con acqua fredda, salate e unite la foglia di alloro. Portate ad ebollizione coprendo la casseruola, e fate cuocere per circa 50 minuti.
 
For a a private skins of the chestnuts and place them in a pot with hot milk. Mash with a fork and mix until mixture is smooth as a puree . Stir in butter and continue stirring. Then broil the pork chops, salt and pepper. Serve the chops warm in a dish in the center of which you ordered the chestnut puree.


PS I bought a pack of chestnuts boiled and I did not use butter.

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Penne with fresh anchovies

Ingredients for four people:

250 gr. fresh anchovies

a small white onion, a clove of garlic
extra virgin olive oil, salt and pepper to taste

tablespoon chopped parsley 1 / 2 cup white wine

Preparation:

in a pan with high sides heat the oil to taste, chopped onion, and garlic, tear off just browned. Then add the cleaned and boned anchovies. While cooking, with a wooden spoon to break the anchovies into small pieces to reduce them. Add the wine and season with salt and pepper. Cook over medium heat. Check the area and if necessary add a little hot water. In plenty of salted water to cook pasta and, when cooked and drained pour into the pan and stir with a sprinkling of parsley.

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cake with chestnut flour pancakes with almonds

Ingredients:

4 eggs

150 g sugar

200 g of butter

100 g of flour

200 g chestnut flour

1 / 2 cup milk

1 tablespoon baking

Preparation:

Separate the yolks from the whites. Whip the egg yolks with sugar for 5 minutes, add the softened butter in the microwave meal (the beginning I wanted to sift through, but the chestnut flour is pretty stupid and did not pass through the sieve, so I added a little at a time to avoid lumps), milk, baking powder and egg whites separately.

Bake at 180 ° C for 35 minutes.

Source of recipe

NB I have put only two eggs and a tablespoon of olive oil instead of butter, a tablespoon of cornstarch to the pan and parchment paper.