What made sense in 17th-century Florence can in 2021 (may HTE refer you to Saint Yotam of Ottolenghi?), only create pockets of wobbly, waterlogged mulch in your salad. Such advice harks back to a time when people used very old, leathery bread, had no access to an oven and limited expectation of experiencing any pleasure before death. This directly contradicts the many recipes which, obedient to panzanella’s peasant origins, unappetisingly recommend wetting untoasted pieces of stale bread with water, vinegar or vinaigrette and, after wringing them out, adding them to the salad. Baking gives stale bread a second lease of freshness which can only improve your panzanella. Interestingly, heat briefly reverses the retrogradation (starches reassembling into a crystalline structure), that makes stale bread tough. To achieve this, you essentially want to make XL croutons, bite-size morsels of bread (oiled, salted, possibly herbed and garlic-licked), that, after 20 minutes in the oven, take on a bronze, baked firmness. That will ensure it is robust enough to absorb the salad’s juices and retain its structural integrity, but – as the salad is allowed to sit for a few minutes before serving* – in unpredictable ways that produce a variety of textures in the bread chunks: from sodden but still pleasantly chewy pieces to lightly doused shards which, at their edges, shatter with a satisfying crunch. No, rather than stale, the bread must be toasted and dried. Who wants to be restricted to eating panzanella only when you have stale bread to use? It is far too good for that. But unless going down the molto autentico route (addressed below), it doesn’t have to be. Are you sitting down for this bombshell? The bread doesn’t need to be stale. Photograph: Natalia Ruedisueli/Getty Images Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide.You will want a variety of bread sizes and textures. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. To give New Yorkers the access they deserve to government data and information, Governor Andrew M.
PANZARELLA AND COIA REGISTRATION
The disclosed information for each attorney includes Registration Number, First Name, Middle Name, Last Name, Suffix, Company Name, Street Address, City, County, Country, Business Telephone Number, Year Admitted to the NYS Bar, Judicial Department of Admission, Law School from which degree was granted, the registration status of the attorney, Next Registration month and year.
This dataset includes all registered attorneys admitted in NYS, whether they are resident or non-resident, active or retired, or practicing law in NY or anywhere else.
Except for certain cases, the information contained in the registration statement filed shall be made available to the public. All attorneys are required to renew their attorney registration every two years, within 30 days after their birthday.
Section 468-a of the NY Judiciary Law and 22 NYCRR Part 118 of the Rules of the Chief Administrator of the Courts require the biennial registration of all attorneys admitted in the State of New York, whether they are resident or non-resident, active or retired, or practicing law in New York or elsewhere.
PANZARELLA AND COIA TRIAL
Office of Court Administration (OCA), New York State Unified Court SystemĪccording to Part 118 of the Administrative Rules of the Unified Court System & Uniform Rules of the Trial Courts, every attorney admitted to practice in New York Stat, whether resident or nonresident, and whether or not in good standing, shall file a registration statement with the Chief Administrator of the Courts within 60 days of the date of such admission, and during each alternate year thereafter, within 30 days after the attorney's birthday, for as long as the attorney remains duly admitted to the New York bar.
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