01/02/06 Crostini di Fegato from

"Salve a tutti!" Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Zuppa Toscana
  -Crostini di Fegato
  -Polpette di Uova

Give the "Zuppa Toscana" a try. It's perfect for your cold winter nights. Enjoy the complimentary news article report from "Only In".

Enjoy the issue!

Yours Truly,              
Adriana Ciccarello       

 Cookie of the Week: Dolce di Fichi

"Dolce di Fichi: A soft and chewy fig cookie with a crisp outside and tender inside. Made exclusively from our own home grown natural figs, almonds, the freshest farm eggs, milk, flour, and sugar. No preservatives, additives, artificial colors, nor flavors. Serves 5-7.

900 grams (2 lbs.) is only 10.49 Euro ($12.25-$12.75) + Shipping.

Example Order: One order to anywhere in the USA costs 10.49 Euro plus 8.50 Euro for Global Priority Mail shipping (7-8 days) for a total of 18.99 Euro ($23.00-$23.50 U.S. Dollars).

 Recipe: Zuppa Toscana

Zuppa Toscana
Tuscan Soup


Extra-virgin olive oil
1 medium onion, chopped
2 cups cannellini beans, cooked
2 celery stalks, chopped
3 medium carrots, diced
1/2 savoy cabbage, cut into small pieces
1 medium leek, chopped
2 garlic cloves, minced
2 vegetable buillon cubes
Salt to taste
Handful of fresh parsley
1-2 tablespoons basil, chopped


In a large pot, add enough extra-virgin olive oil to cover the bottom, add onion and saute until tender.

Add cannellini beans and the celery, carrots, cabbage, leek, garlic and vegetable buillon cubes. Add enough water to cover all of the ingredients and a bit more. It shouldn't be too watery.

Simmer uncovered on low heat for about 45 minutes or until the vegetables are tender. Add some hot water while it cooks if it seems to getting too dense.

Add the parsley and simmer for another 10 minutes. Taste the soup and add salt if needed. Add the basil and remove from heat.

Variations: The quantities of the vegetables and beans can be changed to your preferences. If you add more beans, it will be more dense and flavorful. You can add more vegetables to make it lighter. It is good all by itself or with some toasted bread dipped into the soup.

That's it!

 Recipe: Crostini di Fegato

Crostini di Fegato


Extra-virgin olive oil
1/2 medium onion, chopped
1 lb. chicken livers
1 celery stalk, chopped
1 carrot, chopped
1 tsp parsley, chopped
1 Tbsp tomato concentrate, diluted in 1 Tbsp water
Salt and pepper
1 tsp capers
Loaf of Italian bread, cut into diagonal slices and toasted slightly


Cover bottom of medium saucepan with olive oil.

Add onion and cook until translucent.

Add clean liver pieces and cook at high heat for a few minutes. Once the liver is colored, lower heat to medium and add the celery, carrot, parsley and tomato concentrate (with water).

Continuing cooking at medium heat until there is no more blood visible. Remove from heat and add salt and pepper to taste.

Let cool. Once almost cold, place everything into blender, adding the capers at this point, and blend well.

Spread the pate on the toasted bread slices and serve. Makes 2 cups (30 servings).

That's it!

 Recipe: Polpette di Uova

Polpette di Uova
Egg Patties


6 eggs beaten
1 cup seasoned bread crumbs
1/2 cup Italian parsley, chopped fine
3/4 cup imported pecorino romano cheese, grated
3 garlic cloves, chopped
Salt and pepper to taste


Mix all ingredients, allow to sit 1 hour. The mixture must have the consistency of wet cement -- not too runny. You may add more bread crumbs or italian cheese if needed.

Fry in olive oil (about 1/2 deep), 1 tablespoon full. Turn when pattie is brown and cook both sides. Remove when brown, drain and add to tomato sauce. Sauce should be somewhat thin since the egg pattie will absorb the sauce. Makes about 18 patties.

That's it!

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 Only In Italy!

"Only In Italy" is a daily news column that translates and reports on funny but true news items from legitimate Italian news resources in Italy. Each story is slapped with our wild, often ironic, and sometimes rather opinionated comments. And now, for your reading pleasure:

Contraception: Italians Do Not Use Condom For Ignorance.

(AGI) - Rome, Italy, July 29 - According to a survey published by the female magazine 'Donna Moderna' many Italians do not use the condom, the most valid mean to defending both from sexually transmitted diseases and unwanted pregnancies, because they are ignorant. A lesser percentage of people do not use it because it makes sex less natural and poetic. According to others, it diminishes the sensitivity and is embarrassing.

The survey was conducted with phone calls on nation wide basis. 600 out of 3,380 people aged from 18 and 64, were contacted. Forty nine per cent of 600 interviewees does not like condom for ignorance. Ignorance means lack of information and underestimating of the risk.

Twenty per cent of interviewees say that the condom makes sexual intercourse less poetic and natural while 12 pct say that it diminishes sensibility. According to 8 pct it is embarrassing. Paola Paittella, gynecologist, says that reading the interview was the same as listening to her young patients who do not like condom. They are full of shame and say that the condom is a disagreeable interruption and fear that it makes the partner suspect.

According to 4 pct of interviewees condoms cost too much and 2 pct of them say that it irritates the skin. One per cent says that it smells and 4 pct do not want to answer. (AGI)

"Mamma Mia!" But we're not worried. Italians would accept this ignorance as another form of Italian art as we do with everything else we don't understand.

Although, Italian men, particularly those from Naples, don't have to wear condoms because they have effective alternatives for avoiding unwanted pregnancies and STDs:

-cheap after shave,
-running around with their shirts half-buttoned (now that's birth control),
-and their alcoholic breath.

And Italian women are not innocent! They refuse to wear diaphragms because they feel it ruins all the spontaneity in sex.

Besides, they insert them wrong. They wear them on the outside like jockstraps.

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