03/06/12 Marinated Sole Venetian Style

"Chi la vuole cotta e chi la vuole cruda." (Some want it cooked and some want it raw.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Baked Polenta with Butter and Parmigiano Cheese
  -Chicken Breasts with Marsala Wine
  -Marinated Sole Venetian Style

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

Arrivederci and grazie again!

Yours Truly,              
Adriana Ciccarello       

 Cookie of the Week: Buccellati

"Italian Buccellati" 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.

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 Recipe: Baked Polenta with Butter and Parmigiano Cheese

Baked Polenta with Butter and Parmigiano Cheese
Polenta con Burro e Parmigiano al Forno


1 lb chickpea flour
3.6 pints water
6 tablespoons butter
1 cup freshly grated Parmigiano cheese


Pour the flour slowly into hot salted water, whisking gently so as not to form lumps.

Cook for 40 minutes stirring constantly.

Scoop polenta into a large shallow baking dish and let cool until it's firm.

Preheat oven to 375F (190C).

Butter another large shallow baking dish.

Cut cooled polenta into slices 2 inches wide and 6 inches long.

Put slices in buttered baking dish.

Dot generously with butter and sprinkle with Parmigiano cheese.

Bake 20 minutes or until cheese is melted. For a golden-brown crust, put briefly under preheated broiler.

Serve hot. Makes 6 to 8 servings.

That's it!

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 Recipe: Chicken Breasts with Marsala Wine

Chicken Breasts with Marsala Wine
Petti di Pollo al Marsala


4 whole chicken breasts
2 eggs
Salt and freshly ground pepper to taste
1 and 1/2 cups dry unflavored bread crumbs
1/3 cup freshly grated Parmigiano cheese
1/4 cup butter
2 tablespoons olive oil
1 cup dry Marsala wine or port


Remove skin from chicken breasts.

Ease flesh away from bones with a sharp knife.

Cut boned breasts in half.

Beat eggs with salt and pepper in a medium bowl.

Combine bread crumbs and Parmigiano cheese in a small bowl.

Spread on aluminum foil.

Dip chicken breasts in beaten eggs, then coat with bread crumb mixture.

Press mixture onto chicken with the palms of your hands.

Let coated chicken stand 10 to 15 minutes.

Melt butter with olive oil in a large heavy skillet.

When butter foams, add chicken breasts.

Cook over medium heat until chicken has a light-golden crust, 2 to 3 minutes on each side.

Add Marsala or port.

Cover skillet and reduce heat.

Simmer 15 to 20 minutes or until chicken is tender. If sauce looks too dry, add a little more Marsala or port.

Turn chicken several times during cooking.

Place chicken on a warm platter.

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

Serve immediately. Makes 8 servings.

That's it!

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 Recipe: Marinated Sole Venetian Style

Marinated Sole Venetian Style
Sogliola in Saor


1/3 cup raisins
1/2 cup all-purpose flour
6 sole fillets
1/2 cup extra virgin olive oil
Salt to taste
2 large onions, thinly sliced
1/3 cup white wine vinegar
1 tablespoon sugar
1/3 cup pine nuts
1 tablespoon chopped parsley


Put raisins in a small bowl.

Add enough warm water to cover.

Let stand 20 minutes, then drain.

Spread flour on aluminum foil.

Coat fillets with flour, shaking off excess.

Heat 1/3 cup of the olive oil in a large skillet.

Add fish.

Cook over medium heat until golden, 2 to 3 minutes on each side.

Drain on paper towels.

Season with salt.

Heat remaining olive oil in a medium skillet over medium heat.

Add onions.

Saute over medium heat until pale yellow.

Increase heat and add vinegar.

Bring to a boil and cook about 1 minute, stirring constantly.

Add sugar, raisins and pine nuts.

Cook 1 minute longer.

Arrange fish in a single layer in a large shallow dish.

Spoon onion sauce over fish and sprinkle with parsley.

Cover dish.

Refrigerate at least 24 hours.

Serve at room temperature. 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:

A Fed Up Italy Tells Catholic Church To Pay Up

Rome - February 24, 2012 - Crisis-hit Italy on Friday adopted a draft bill to scrap a controversial tax exemption for Catholic Church property in a move that could raise an extra 600 million Euros ($808M USD) a year.

The law now allows businesses operating out of Church property such as hotels and restaurants not to pay property tax as long as the building also has some religious function, such as a chapel or an adjoining monastery.

The government promised this month to remove the exemption following an outcry among many Italians who are already hard pressed by an austerity drive that has raised taxes and slashed budgets to avoid bankruptcy.

Property that is exclusively for non-commercial use such as churches will continue to be exempt from tax.

The European Commission had opened an investigation into the loophole in 2010 on suspicion of anti-competitive behavior.

The Italian Catholic Church considered separate from the Vatican state, which has sovereignty owns around 100,000 properties worth 9.0 billion euros including churches, schools, universities and hospitals.

It also owns properties mainly aimed at tourists such as the French restaurant "Eau Vive" and the four-star hotel "Ponte Sisto" in Rome.

This is dedicated to any of you who work hard for a living.
100,000 properties = 9 billion Euros (12 billion USD) = Tax "figlio di puttana" free!

That's "location, location, location, 'Fanculo" for you!

In many parts of Italy, a child's first confession is now celebrated and the Church cashes in. Parents film the kid as he walks to the confessional and have a feast afterwards to celebrate his acquittal. All that's missing is his standing on a table and reciting the confessed sins to the invited guests.

As if that wasn't bad enough, parents have transformed a child’s 1st communion into a costly mini matrimony (with 300 ungrateful relatives and friends invited).

French restaurant "Eau Vive": Fine French cuisine prepared and served by a lay sisterhood of missionary Christians from five continents who dress in traditional costumes.

The Holy menu click to take a look:

Pumpkin soup: 6 Euros ($8 USD)
Mixed salad: 6 Euros ($8 USD)
Tenderloin of beef, Gorgonzola cheese, potato croquettes: 26 Euros ($34 USD)
Fillet of salmon (frozen, not fresh), mushrooms, rice, broccoli: 19 Euros ($25 USD)

Would you believe they offer no discounts or an after-dinner drink on the house for ex-altar boys or customers who suffered physical and psychological beatings as students in Catholic schools?

"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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 Italian humor and news; visit and subscribe today and feed your sense of intellectual superiority by reading and wondering how Italy still survives after 56 governments in 50 years!
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