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 01/18/11 Bread Pudding with Vanilla

"N di Venere n di Marte non si sposa n si parte!" (Neither marry nor travel on either Tuesday or Friday!) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Mushroom and Mozzarella Arancini
  -Seafood Risotto
  -Bread Pudding with Vanilla

"Buon giorno" and thank you for all that you do. It means the world to us! Enjoy this week's recipes!

Arrivederci e grazie!

Yours Truly,              
Adriana Ciccarello       


 Cookie of the Week: Almonds and Amarena Cookies

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 Recipe: Mushroom and Mozzarella Arancini

Mushroom and Mozzarella Arancini
Arancini di Funghi e Mozzarella

Ingredients:

3 cups chilled mushroom risotto
12 (1/2-inch) cubes mozzarella (about 1 oz total)
1 cup all-purpose flour
2 large eggs, lightly beaten
1 cup fine dry bread crumbs (not seasoned)
About 8 cups vegetable oil for frying

A deep-fat thermometer

Directions:

Roll chilled risotto into 12 (1 and 1/2-inch) balls using wet hands.

Poke a small hole in center of each ball and insert a cube of cheese, then re-form into a ball.

Put flour, eggs, and bread crumbs in 3 separate bowls.

Dredge 1 risotto ball in flour, shaking off excess.

Dip in egg, letting excess drip off, then dredge in bread crumbs and transfer to a sheet of wax paper.

Repeat with remaining balls.

Heat 1 and 1/2 to 2 inches oil in a 4 to 5-quart heavy pot until thermometer registers 360F.

Working in batches of four, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch.

Transfer with slotted spoon to paper towels to drain.

Return oil to 360F between batches.

Let balls stand 2 minutes (for cheese to melt).

That's it!

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 Recipe: Seafood Risotto

Seafood Risotto
Risotto Ai Frutti Di Mare

Ingredients:

For the Fish Stock:
2 and 1/4 lbs (1 kg) white fish (or white fish heads and bones with the gills removed)
1 onion, chopped
1 carrot, sliced
1 celery stick, sliced
1 fresh thyme sprig
1 fresh flat-leaf parsley sprig
1 tablespoon black peppercorns, moderately crushed
Salt

For the Risotto:
1 lb and 5 oz (600 grams) cleaned mixed seafood, such as small octopus, cuttlefish and squid
7 oz (200 grams) shelled mussels
2 tablespoons tomato puree
1 onion, chopped
1 garlic clove
11 oz (300 grams) risotto rice
4 tablespoons extra virgin olive oil
6 fl oz (175 ml) dry white wine
1 tablespoon chopped fresh flatleaf parsley
Salt and pepper

Directions:

Prepare the Fish Stock:
Pour 3 pints (2 liters) of water into a large saucepan, add the onion, carrot, celery, herbs, and peppercorns and season with salt.

Gradually bring to a boil, then lower the heat and simmer for about 30 minutes.

Remove from the heat, leave to cool, then add the fish (the water should just cover the fish).

Return to the heat, bring just to a boil, then lower the heat and simmer for another 20-25 minutes.

Remove from the heat and let the fish cool in the stock for a stronger flavor.

Strain the stock.

Leave to cool slightly, then strain.

Prepare the Risotto:
Heat the olive oil in a saucepan.

Add the onion and garlic and cook over a low heat, stirring occasionally, for about 10 minutes until lightly browned.

Remove and discard the garlic.

Add the seafood to the pan and cook for several minutes more.

Meanwhile, bring the fish stock to a boil in another pan.

Sprinkle the wine over the seafood and cook until it has evaporated, then season with salt and pepper to taste.

Pour in 3 tablespoons of water, add the tomato puree and cook for an additional 10 minutes.

Add the rice and cook, stirring constantly, until it has absorbed all the liquid.

Add a ladleful of the hot fish stock and cook, stirring, until it has been all absorbed.

Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take about 18-22 minutes.

When the rice is almost tender, add the mussels and mix gently.

Sprinkle with the parsley and serve. Serves 4.

That's it!

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 Recipe: Bread Pudding with Vanilla

Bread Pudding with Vanilla
Dolce di Pane Con Vaniglia

Ingredients:

For the Pudding:
3 and 1/2 oz (100 grams) day-old bread, crusts removed
12 fl oz (350 ml) skimmed milk
3 and 1/2 oz (100 grams) caster sugar or superfine sugar, plus extra for dusting
2 oz (50 grams) sultanas
Plain flour, for dusting
1/2 oz (15 grams) unsalted butter, plus extra for greasing
2 fl oz (50 ml) fior d'agno or citrus liqueur
1 egg
1 egg yolk

For the Vanilla Sauce:
18 fl oz (500 ml) milk
5 egg yolks
4 oz (120 grams) caster sugar or superfine sugar
1 vanilla pod, halved lengthways

Directions:

Prepare the Pudding:
Tear the bread into pieces and place it in a bowl.

Bring the milk to the boil, remove from the heat and stir in the sugar until it has dissolved.

Pour the mixture over the bread and leave until the liquid has been absorbed and the mixture has cooled.

Place the sultanas in another bowl, add warm water to cover and leave to soak for about 15 minutes, then drain and squeeze out.

Dust with flour, gently shaking off any excess.

Preheat the oven to 160C (325F) Gas Mark 3.

Grease individual moulds with butter and dust them with sugar.

Pass the soaked bread through a sieve into a bowl and add the sultanas, liqueur, egg and egg yolk, mixing well.

Spoon the mixture into the moulds until they three-quarters full.

Dot the surface with the butter and bake for 20 minutes, then increase the oven temperature to 180C (350F) Gas Mark 4 and bake for a further 10 minutes.

Remove from the oven, to cool, then serve with the vanilla sauce.

Prepare the Vanilla Sauce:
Bring the milk just to the boil, then remove from the heat.

Meanwhile, put the egg yolks and sugar in a heatproof bowl and scrape in the contents of the vanilla pod.

Beat vigorously until light and fluffy.

Gradually beat in the hot milk.

Set the bowl over a pan of barely simmering water and cook, stirring constantly with a wooden spoon until thickened, taking care that the eggs do not curdle.

Strain and leave to cool before serving. Serves 8-10.

That's it!

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 Only In Italy!

"Only In Italy" is a daily news column that translates & 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:

Mobile Phone Use Causes Sperm To Doze Off

Rome - November 3, 2010 - Too much time on the cellphone appears to "put sperm to sleep" and can pose a risk for male fertility, Italian doctors believe.

According to the preliminary results of a study by Rome's La Sapienza University and the Santa Maria Goretti Hospital at Latina south of the capital, "there is a correlation between cellphone use and a worsening in sperm mobility," said Andrea Lenzi, president of the Italian Society of Andrology and Sexual Medicine (SIAMS).

"The waves appear to put the sperm to sleep," Lenzi went on.

"The data are, however, preliminary and we are verifying the presence of other factors: people who speak on their cellphones a lot are often more stressed or they smoke and drink more, and that can impact sperm quality".

The study, which examined sperm from men using cellphones from a minimum of half an hour to a maximum of four hours a day, will be presented at SIAMS' annual congress in Modena Thursday.

The conference will also see new data on testicular cancer risks from DDT and the anti-oxidant-rich foods men should eat to boost their sperm count.

"Mamma mia", the hectic lives we live today are slowing down sperm mobility. No wonder, at times, we don't feel anything moving in our pants. We can almost feel that sperm quality slipping away. But what about our lazy and semi-retired friends who spend hours on the benches in the piazzas? Their sperm has to be comatose.

Here are some other factors that may be putting our "Italian sperm to sleep":

- Not having sex,
- Ugly Italian women in general,
- Women whose asses hang like Tiramisu,
- Women with visible moustaches...and pork chop sideburns,
- Women who can barely talk or hee-haw like donkeys,
- Cold water,
- Being married for 20 years (but to your sperm it may feel like 40),
- Going home to the same woman everyday for the rest of your life,
- Hearing the following words, "Eh, I do not approve of that 'cazzata' you are going to. Go home and look at your children!" (more damaging if you're berated via cell phone).

"Porca trota", and the list goes on and on...

"Only In Italy" Subscribe today and you'll discover why the last improvements to Italy were made by Julius Caesar and why it's been downhill ever since!  Click Here to Subscribe!



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