02/14/12 Tortellini with Cream Sauce

"Di buona volonta sta pieno l'inferno." (Hell is full of good intentions.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Chicken Broth
  -Tortellini with Cream Sauce
  -Turkey Breast Bolognese

"Buona sera!" Here's a quick note of thanks for being a part of our growing Italian kitchen community. We're over 9,700 members now. Remember, you started it. Hope you have a great evening and enjoy this week's recipes!

Arrivederci and grazie again!

Yours Truly,              
Adriana Ciccarello       

 Cookie of the Week: Traditional Almond Cookies

"Traditional" Almond Cookies: A soft and chewy Italian almond cookie with a crisp outside and tender inside. Made exclusively from our own home grown natural almonds, the freshest farm eggs, flour, and sugar. No preservatives, additives, artificial colors, nor flavors. Serves 5-7.

900 grams (2 lbs.) is only 13.99 Euro ($18.25-$18.75) + Shipping.

Example Order: One order to anywhere in the USA costs 13.99 Euro plus 8.70 Euro for Global Priority Mail shipping (7-10 days) for a total of 22.69 Euro ($30.00-$30.50 U.S. Dollars).

 Recipe: Chicken Broth

Chicken Broth
Brodo di Gallina


1 (2 to 3-pound) hen
1 to 1 and 1/2 pounds chicken bones and scraps
2 celery stalks, chopped
1 medium onion, sliced
2 medium tomatoes, chopped, or 1 tablespoon tomato paste
4 quarts water
1 tablespoon salt


Place all ingredients except salt in a large stockpot.

Cover and bring to a boil.

Reduce heat to very low.

Simmer covered 1 to 1 and 1/2 hours, skimming surface foam occasionally with a slotted spoon.

Add salt.

Strain broth and use.

Cool broth completely before freezing. Makes 2 to 2 and 1/2 quarts.

That's it!

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 Recipe: Tortellini with Cream Sauce

Tortellini with Cream Sauce
Tortellini alla Panna


1/4 cup butter
1 cup whipping cream
1 teaspoon salt
1 pound cheese or meat tortellini pasta
1/3 cup freshly grated Parmigiano cheese plus additional for serving


Melt butter in a large skillet.

When butter foams, add cream.

Simmer 2 or 3 minutes until slightly thickened.

Add salt.

Fill a very large saucepan two-thirds full with salted water.

Bring water to a boil.

Add tortellini pasta.

Bring water back to a boil and cook tortellini uncovered until 'al dente'.

Drain tortellini and place in skillet with sauce.

Add 1/3 cup Parmigiano cheese.

Toss tortellini and sauce over low heat until sauce coats tortellini, 20 to 30 seconds.

Serve immediately with additional Parmigiano cheese. Makes 5 to 6 servings.

That's it!

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 Recipe: Turkey Breast Bolognese

Turkey Breast Bolognese
Petto di Tacchino alla Bolognese


2 pounds turkey scaloppine
1/2 cup all-purpose flour
Salt and freshly ground pepper to taste
2 tablespoons tomato paste
1/2 cup water
3 tablespoons butter
2 tablespoons extra virgin olive oil
1/2 cup dry Marsala wine or sherry
1/2 cup whipping cream
1/2 pound prosciutto, page 4, or boiled ham, sliced
About 1/2 cup freshly grated Parmigiano cheese


Place turkey scaloppine between 2 pieces of waxed paper and pound lightly. When pounding meat do not use a straight up-and-down movement.

Use a sliding action so meat is stretched more than flattened.

Place scaloppine on aluminum foil.

Coat meat lightly with flour.

Sprinkle with salt and pepper.

Dilute tomato paste in the water.

Melt butter with olive oil in a large heavy skillet.

When butter foams, add turkey.

Cook over high heat until lightly browned, about 1 minute on each side.

Place turkey on a warm platter.

Add Marsala or sherry to skillet.

Deglaze by stirring to dissolve meat juices attached to bottom of skillet.

Add cream and stir until bubbling.

Stir diluted tomato paste into cream mixture.

Place 1 slice prosciutto or boiled ham over each scaloppine and sprinkle with 1 tablespoon Parmigiano cheese.

Return to skillet.

Cover and reduce heat.

Simmer 3 to 5 minutes or until cheese is melted.

Place scaloppine on a warm platter.

Taste and adjust sauce for seasoning, then spoon over turkey.

Serve immediately. Makes 6 servings.

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:

Pompeii’s Mystery Horse Is A Donkey

Naples - November 3rd, 2010 - Indeed, the identity of the strange breed of 'horse' that has been discovered in 2004, at Pompeii, has been cleared out by a Cambridge University researcher, who realized it was actually a donkey.

Back in 2004, when academics unearthed skeletons found at a house in the ancient Roman town that was covered in ashes in 79 AD, they thought it belonged to an extinct breed of horse. The mistake was made at the DNA analysis, and Susan Gurney from the University's Institute of Continuing Education, working with Dr Peter Forster on horse genetics at the University of Cambridge, realized the mistake when she revisited the study.

What happened really was that there seems to have been a mix-up in the lab, which led to horse DNA being combined with donkey DNA, creating an artificial hybrid that actually never existed.

Six years ago, the skeletons of equids having belonged to a rich Roman household in Pompeii were analyzed. There were found in the stables of a probably wealthy politician, and all five of them were very well preserved by the volcanic ash that covered Pompeii and Herculaneum, when Mount Vesuvius erupted.

The team then analyzed the mitochondrial DNA sequences (mtDNA) of each of the horses, and found that one of them had a mysterious type of DNA, that was no longer found today, probably an unknown breed of horse, which had disappeared. Luckily, Susan Gurney examined the research and found that there was an accidental combination of a donkey mDNA sequence with that of a horse.

She explained in her journal article that the first 177 nucleotides matched existing patterns of donkey, and the next 193 nucleotides matched those of an existing breed of horse.

"Looking at the research with hindsight, it's possible to recognize two separate strands of horse and donkey DNA," she said.

"In addition, the horse DNA that appears to have been inadvertently mixed in with the donkey's genetic information is the same type as that found in another Herculaneum horse, which might be the source of the mistake."

This research could still have its importance, because apparently the DNA of this newly identified donkey finds its closest match with the DNA of domestic donkeys related to the Somali wild ass that lives in Italy today.

This might be evidence that the 'Somali' ass lineage dates back to at least Roman times, whereas in other European countries, asses are often descended from the Nubian lineage.

And the horse is really a donkey..."puttana miseria". And to imagine this incredible news would have never come to light if that house in Pompeii would have collapsed on the academics of asses.

Susan Gurney: "Looking at the research with hindsight, it's possible to recognize two separate strands of horse and donkey DNA."
Napolitano researchers: "Looking at these crumbling walls with hindsight, it's possible to recognize the amount of restoration and maintenance funding we're going to make disappear."

Here is a list of other Naples studies currently under close analysis:

1) Many of the houses in Pompeii contained the very well preserved remains of large households of six or more residents. 1,930 years later, the tradition of large households in Naples continues with a number of Napolitani cousins all living under the same roofs.

2) Why do 67% of open market vendors wear dirty socks?

3) There recently was a 2 million Euro study that discovered that most of the streets in Naples were filled with garbage and criminal tension. We think it was the same group of researchers that found criminal tension with vendors who wear dirty socks but can tell the difference between an ass and a horse.

"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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