02/01/11 Pasta with Sausage, Cannellini Bean, and Broccoli Rabe

"Ne ammazza piu la gola che la spada." (Gluttony kills more than the sword.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Pasta with Sausage, Cannellini Bean, and Broccoli Rabe
  -Baked Gnocchi
  -Sole with Mushrooms

I'm grateful for your participation with me via this newsletter. Thank you very much and enjoy this week's recipes!

Arrivederci e grazie!

Yours Truly,              
Adriana Ciccarello       

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 Recipe: Pasta with Sausage, Cannellini Bean, and Broccoli Rabe

Pasta with Sausage, Cannellini Bean, and Broccoli Rabe
Pasta con Salsiccia, Fagioli Cannellini, e Broccoli Rabe


4.5 ounces dry pasta (any shape)
8 ounces hot Italian sausage, casings removed
One (19 oz) can cannellini beans, rinsed and drained
4 cups roughly chopped (1-inch pieces) young broccoli rabe
1/4 cup chicken broth
Salt and black pepper
Grated Parmigiano cheese (optional)


Cook pasta according to instructions.

Rinse with cold water, drain, and set aside.

Crumble sausage into a large skillet on medium heat. When it starts to release oils, mix in beans.

When sausage looks close to cooked, stir in broccoli rabe.

Season a little bit of salt and pepper.

When broccoli rabe is wilted, add pasta and chicken broth.

Turn up to high heat and stir around for about 1 minute, or until most of the liquid has evaporated.

Season again to taste.

Garnish with Parmigiano cheese if desired. Makes 2 to 3 servings.

That's it!

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 Recipe: Baked Gnocchi

Baked Gnocchi
Gnocchi al Forno


2.5 cups (600 ml) whole milk
1/3 lb (150 grams) fine semolina (available at Italian delis)
2 medium eggs or 2 large egg yolks
2.5 oz (75 grams) Parmigiano or Grana Padano cheese, grated
A large slice of butter, about 1 oz (25 grams)
Salt and pepper
Nutmeg (optional)


Pour the milk into a heavy saucepan and season with salt, pepper and nutmeg.

Bring to the boil then remove the pan from the heat and shake over the semolina gradually, stirring vigorously as you can.

Replace the pan over the heat and stir until the semolina is thick enough to stand a spoon in.

Cool for a few minutes then beat in the eggs and three-quarters of the cheese.

Spread the semolina into a rectangle about 1 cm deep on a damp baking tray and leave until completely cold and firm (chill for an hour if possible).

While the semolina is cooling, heat the oven to 400F (200C) Gas Mark 6 and butter a baking dish generously.

Cut the set semolina into squares and arrange them in the dish, overlapping slightly.

Melt the butter and pour over the gnocchi then sprinkle generously with the remaining Parmigiano cheese.

Bake the gnocchi for about 20-25 minutes until the top is nicely browned.

Serve with the tomato sauce or with salad. Serves 4-6.

That's it!

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 Recipe: Sole with Mushrooms

Sole with Mushrooms
Sogliole Ai Funghi


6 tablespoons extra virgin olive oil
7 oz (200 grams) porcini mushrooms, thinly sliced
8 sole fillets, skinned
3 and 1/2 fl oz (100 ml) dry white wine
2 fl oz (50 ml) brandy
1 garlic clove
1 fresh rosemary sprig
2 egg yolks
Juice of 1/2 lemon, strained
Salt and pepper


Heat 2 tablespoons of the olive oil in a frying pan, add the porcini mushrooms and cook over a medium-low heat, stirring occasionally.

Meanwhile, place the fish in a saucepan, pour in the wine and brandy, add the garlic and rosemary and season with salt and pepper to taste.

Bring just to the boil, then lower the heat and simmer for 15 minutes.

Transfer the fish to the frying pan and keep warm.

Strain the cooking juices into a clean pan, bring to the boil over a high heat and cook until reduced.

Lower the heat, add the egg yolks, the remaining olive oil and the lemon juice and mix quickly.

As soon as the egg sets, remove the pan from the heat.

Place the fish on a warm serving dish, garnish with the porcini mushrooms and spoon the sauce over them. Serves 4.

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:

Italian Jails Are Just Bursting With Criminals

Rome - September 21, 2010 - Italian jails are spilling over with almost 24,000 inmates more than they were built to hold, prison warders' union UILPA said Tuesday.

UILPA put the prison population at 68,340, some 23,764 more than the nominal capacity of 44,756. Almost all, 65,346, of the inmates are male and 2,994 female.

The most overcrowded region is Emilia Romagna whose jails hold 4,444 inmates, almost double the official capacity of 2,393. This gives the region an inmate-to-capacity ratio of 85.7%.

Puglia comes next with 80.9%, followed by Friuli Venezia Giulia with 62.8%, Val d'Aosta with 59.1%, Liguria with 55.8% and Sicily with 55.1%.

Veneto and Calabria were also far above the nationwide average of 53.3%.

UILPA chief Eugenio Sarno said the figures showed how "serious" the situation was and complained that prison staff were 6,000 short despite a government pledge to hire 2,000 warders.

The government has announced an ambitious building program to bring the prison population within capacity over the next two years, but the bill has been held up in parliament.

"Eh allora?" We must be missing the point as to why this made the news because here at the office we're still giving each other confused looks.

"Cacchio", are the complaints possibly originating from the adorable inmates themselves?

"I am not enjoying myself, Signore Giudice. I must say jail has been very negative. There is no room for my yoga and meditation. They would boss me around and inhibit my freedoms!" Well, that's why they call it "prigione" or jail. "Cornuti, you're supposed to get hassled in jail!"

We've said it before. We believe that some inmates in Italy are innocent of the crimes they have been convicted for but...they're guilty of something! They were on their way to doing something before they were wrongfully arrested.

"Porca di quella trota", are we the only ones who realize we're not safe anywhere in Italy! We need metal detectors at the entrance of the leaning tower of Pisa and the Sistine Chapel. We need cops waiting in the monumental fountains with skin diving outfits, "cazzo!"

"...and Sicily with 55.1%." The reason why Sicilian prisons are not so overcrowded compared to other regions is because we prefer to take care of situations and people within the privacy of our homes.

Polizia: "Buon giorno, we're here to arrest your son, Pino, who participated in a robbery at a sheep farm last night."
Papa: "Eh, buon giorno a voi. Il figlio di... Ci penso io. Per favore, mi potete chiamare una ambulanza? Grazie."
(Uh, good day to you. The son of a... I'll take care of it. Please, can you call me an ambulance? Thank you.)

"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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