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POS Catalan Federation Cup 2008

The winners with Maria José Bilbao de la Generalitat de Catalunya and Hilary Moreno President of the FCE

CLASSIFICATION INDIVIDUAL

1 st Rating: Asuncion Sanchez of GES CM Terrassa

2 nd Place: Ignasi de Yzaguirre the GERS de l'AE Muntanya

3 rd Place: Marc Farriol of CE Sabadell EU Sabadell
(picked up the award, Marc Martínez, member of the Selecció Catalana)




CLASSIFICATION GROUPS

1st. Rated: CE Sabadell EU Sabadell / CG Filled
(Pick Award Albert Gil, president of the EU Sabadell)

2 nd Place: GES CM Terrassa
(Pick Award Josep Trias, president of CM Terrassa)

3 rd Place: GERS of EC Muntanya
(Pick Award Lluís Planagumà, vice president of l'AE Muntanya)

4 th Place: EG Anoia
(Picks Pepi prize Jimenez, member of the Catalan Selecció)

5th place
SIE Tarragona (Collect the prize Antonio Cabezas, president of Seven)

The event took place in the auditorium of the "Catalan Federation of Speleology" was chaired by Maria José Bilbao, "Cap the Department of Sport CCE Gender ", on behalf of the Generalitat de Catalunya, Hilari Moreno, President of CES" and Ignasi de Yzaguirre "Vocal Competició the Department of the FCE.

Lumix Initial Battery Charge Durattion

INGREDIENTS :

- 1 breast and 1 / 2 diced chicken

- 1 large onion

- 3 cloves garlic

- 1 / 2 bottle of Albariño

- Thyme

- Laurel

- Freshly ground pepper

- Olive oil

PREPARATION:

Marinate the breast one a little salt, minced garlic, some thyme and freshly ground pepper. Marinate for two hours.

In a frying pan a little olive oil and lightly brown the breast.

throw into the pot where it is to cook. In the remaining oil is put the garlic and onion cut into thin rings. Fry the fish for at least a quarter of an hour but not browned, so you have to remove it.

When we see that the onion is completely soft and transparent pours over the breast, sprinkle with wine, put a sheet bay and cook slowly until the breast is tender and sauce has reduced. Now we have to be patient and take the diced onion chicken breast with nothing. Pass the sauce through the blender and put back everything in the fire a quarter of an hour or so.