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 01/23/06 Tagliatelle con Porri e Salsa di Gamberetti from CookiesFromItaly.com

"Benvenuti!" Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Uova alla Provatura
  -Tagliatelle con Porri e Salsa di Gamberetti
  -Prosciutto con Fegatini e Salsa di Funghi

Enjoy the recipes and the complimentary news article report from "Only In Italy.com".

Enjoy the issue!

Yours Truly,              
Adriana Ciccarello       


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 Recipe: Uova alla Provatura

Uova alla Provatura
Eggs with Provatura

Provatura is a cheese characteristic of Rome. It is fresh, has a stringy texture and is made exclusively of bufala's milk. It is very similar to Mozzarella, which can be used in its place.

Ingredients:

4 oz. provatura (or Mozzarella cheese)
2 tbs. butter
8 eggs
Grated Parmigiano cheese
Salt
Pepper

Directions:

Dice the provatura or Mozzarella and put it into an 8 inches pan with the butter. Heat until the cheese melts then break the eggs on top, salt to taste and cook over a low flame, taking care not to break the yolk.

Sprinkle with grated Parmigiano cheese. Serves 4.

Note: It is advisable to cook 2 eggs at a time.

That's it!


 Recipe: Tagliatelle con Porri e Salsa di Gamberetti

Tagliatelle con Porri e Salsa di Gamberetti
Tagliatelle with Leeks and Shrimp Sauce

Ingredients:

1 lb. fresh tagliatelle pasta
1 lb. medium size shelled shrimp
2 large leeks
2 tbsp. coarse salt
4 tbsp. extra virgin olive oil
1 tbsp. chopped onion
1 tbsp. butter
1 cup chicken stock
Salt and freshly ground pepper
3/4 cup of grated Pecorino Romano cheese

Directions:

Heat 2 tbsp. of olive oil in a pan, toss in the shrimp and quickly brown for about 2-3 minutes. Set aside.

Clean the leeks discarding the top green part. Slice and rinse repeatedly in cold water to eliminate any trace of dirt. Drain well.

Heat the remaining olive oil in another pan, add the leeks and stir them over moderate heat until they become soft.

Add the chopped onion and keep on stirring for another 5 minutes. Then add the butter and the chicken stock.

Three minutes later add the shrimp and cook for a few more minutes.

Add salt and freshly ground pepper to taste.

Cook the fresh tagliatelle in salted boiling water. Stir with a wooden spoon. Because the tagliatelle are fresh, they will be cooked by the time the water returns to a boil (about 2 minutes).

Drain, place in a pre-heated platter or bowl, toss in the leek and shrimp sauce with some of the cheese. Serve, bringing the rest of the Pecorino Romano cheese to the table in a separate bowl. Serves 4.

That's it!


 Recipe: Prosciutto con Fegatini e Salsa di Funghi

Prosciutto con Fegatini e Salsa di Funghi
Prosciutto with Chicken Livers and Mushroom Sauce

Ingredients:

4 slices raw Prosciutto
1 and 1/2 oz. chicken livers
1/4 oz. dried mushrooms
4 large champignons
1/2 glass of dry Marsala wine
3 oz. butter
2 ladles of chicken broth
extra-virgin olive oil
flour
salt and pepper.

Directions:

Sauté the chicken liver in a pan, season with pepper and set aside while you continue with the preparation of the dish.

Slice the champignons and sauté them quickly in oil and butter, adding salt and pepper as needed.

Remove the champignons and leave the sauce in the pan to pour over the dried mushrooms previously soaked and chopped.

Sauté the dried mushrooms, then add the Marsala wine and cook until it evaporates.

Prepare a very light roux, a mixture of butter, flour and broth. Cook it over low heat stirring constantly.

Add the mushrooms to the roux and let the sauce thicken.

Spoon the sauteed liver and sliced champignons on each slice of Prosciutto and roll.

Place the little prosciutto rolls at the center of a serving dish on a bed of dried-mushrooms sauce.

Before serving, sprinkle with finely chopped parsley. Serves 4.

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:

Italian Police Break into Church to Install Priest.

ABC News Online - Wednesday, March 17, 2004 - Police in a small Italian town had to break into a church to let a priest take up his new job, thwarting a six-month blockade by parishioners devoted to his predecessor.

The faithful in the mountain town of Trasacco had jammed the church doors shut in protest after the Church transferred their Capuchin monk and sent a non-Capuchin to replace him.

So attached were parishioners to the Capuchins, who had served them for the last 430 years, that they briefly bricked the last friar into the local monastery to try to stop him leaving their town about 100 kilometers east of Rome.

The newcomer, Father Duilio Testa, was appointed in September but only entered his church on Monday when police broke in through a window to let him in, deputy mayor Vincenzo Retico told Reuters by telephone.

He said Father Testa would have his spiritual work cut out for him.

"How can the people welcome him now, arriving flanked by police?" he said.

"Everything that there is in this town today was built with the toil and sweat of the monks.

"They were part of our being."

The Capuchins are a branch of the Franciscan order, famed for their long white beards.

"Uffa!" Never mind those wacky parishioners locking up their favorite friar; picture in your mind the Italian police planning this top-secret break-in in the church and then handing over a hostage (the priest) into the custody of hostile kidnappers...using force!

The only explanation for this is that, maybe, all the smoke from the burning church candles is causing the parishioners' skulls to grow thicker so they get dizzy and do more and more stupid things.

Soon, Italian beach goers are going to drag rescued people back into the ocean and drown them because they weren't saved from their favorite lifeguards.

"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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