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 03/08/11 Frittata With Potatoes and Pancetta

"Se non vero, ben trovato." (Even if it's not true, it makes a good story.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Cannellini Bean, Sausage and Tomato Soup
  -Frittata with Potatoes and Pancetta
  -Malfatti

THANK YOU for all that you do. It means the world to us on the other side of the planet. Enjoy this week's recipes!

Arrivederci e grazie!

Yours Truly,              
Adriana Ciccarello       


 Cookie of the Week: Buccellati

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 Recipe: Cannellini Bean, Sausage and Tomato Soup

Cannellini Bean, Sausage and Tomato Soup
Zuppa di Fagioli Cannellini, Pomodoro e Salsiccia

Ingredients:

2 quarts homemade chicken stock
One 28-oz can cannellini beans, drained
3/4 lb sweet Italian sausage
One 28-oz can crushed plum tomatoes
2 medium carrots, roughly chopped
2 celery ribs, roughly chopped
1 onion, roughly chopped
7 fresh sage leaves
1 sprig fresh rosemary
1 sprig fresh thyme
1 bay leaf
1 head garlic, halved
1/2 lb small pasta (preferably for soups)
Extra Virgin Olive Oil
1/2 bunch fresh Italian flat leaf parsley, finely minced
Ground black pepper
1 cup freshly grated Parmigiano-Reggiano cheese

Directions:

Put the chicken stock and halved garlic head in a saucepan and simmer for about 15 minutes.

Strain out the garlic, keep warm.

Bring a pot of salted water to a boil for the pasta.

Pour 1/4 cup of olive oil in a large saucepan.

Add the sage, rosemary and thyme.

Warm the olive oil over medium heat to infuse it with the flavor of the herbs for 3-5 minutes.

Add the sausage and cook, breaking up the sausage with a wooden spoon until well browned.

Chop the carrots, celery and onion in a food processor.

Add to the saucepan and cook for 3-4 minutes until the vegetables are softened but not browned.

Stir in the crushed tomatoes, bay leaf, cannellini beans and the chicken stock in the pan with the sausage.

Bring to a simmer and cook for about 15 minutes, stirring occasionally.

Cook the pasta until it is 'al dente', about 6 minutes.

Drain and stir into the soup.

Add the parsley, ground pepper and salt to taste.

Discard the bay leaf and herb sprigs.

Ladle the soup into bowls and serve with grated Parmigiano cheese on the side. Serves 4.

That's it!

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 Recipe: Frittata with Potatoes and Pancetta

Frittata with Potatoes and Pancetta
Frittata con Patate e Pancetta

Ingredients:

3 cups diced potatoes, cooked
8 large eggs
1 large garlic clove, peeled and diced
1 cup pancetta, diced
2 tablespoons milk
1/4 cup fresh basil leaves, shredded
Freshly ground pepper
1 tablespoon extra virgin olive oil
1 and 1/2 cups shredded cheese (such as Fontina, Asiago, mozzarella, or Pecorino)

Directions:

Beat the eggs in a bowl.

Stir in 1/2 teaspoon salt, freshly ground pepper to taste, and milk.

Heat over medium-high heat a non-stick pan and add the olive oil.

Once hot, add the diced pancetta and cook until golden brown.

Add the diced potato and garlic, and continue to cook for an additional 3-4 minutes.

Pour in the egg mixture with the basil.

Swirl the pan to distribute the eggs and filling evenly over the surface.

Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula with the other hand, to let the eggs run underneath during the first few minutes of cooking.

Turn the heat down to low and cover the pan.

Cook for about 8 minutes, shaking the pan every once in a while, scattering the cheese evenly over the top of the frittata halfway through.

Continue until the frittata is just about set on top.

While the eggs are cooking heat the broiler to medium.

Place the pan under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much.

Remove from the heat, allow to sit in the pan for about 5 minutes, then carefully slide out onto a platter, or cut in wedges in the pan and serve.

That's it!

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 Recipe: Malfatti

Malfatti

Ingredients:

1 cup cooked, well-drained, chopped spinach
1 and 1/2 cups Ricotta cheese
1 cup Italian-seasoned bread crumbs or panko
2 eggs, beaten
1/4 cup Parmigiano cheese
1/4 cup minced scallions
1 tablespoon basil, finely chopped
1/4 teaspoon nutmeg
1 clove garlic, minced or pressed
1/2 teaspoon salt
Flour
4 tablespoons butter
8-10 sage leaves

Directions:

Drain cooked spinach and squeeze out extra liquid until very dry.

Combine with all ingredients, except flour.

Refrigerate 1 hour.

Bring a half-full pot of salted water to a simmer.

Drop spinach cheese mixture by tablespoons into flour and roll each lightly into long logs.

Cut into 1.5 inch dumplings.

Drop dumplings into the gently simmering water. When they rise to the top, remove with a slotted spoon (approximately 3 to 5 minutes).

In a saucepan, heat butter and sage leaves until both are browned and sage leaves are crisp.

Spoon butter over malfatti and top with the crisp sage leaves. If preferred, top with more Parmigiano cheese.

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:

Berlusconi's Ally: "Well, Women Should Use Their Bodies To Get Ahead In Politics"

Rome - September 14, 2010 - A close ally of Silvio Berlusconi has provoked a furious debate on sexism in politics after stating that women who want to be elected to Italy's parliament should use their bodies to get a head start in their careers.

Giorgio Stracquadanio, an Italian government MP, said it was "absolutely legitimate" for women to use their sex appeal and physical attributes in order to ensure success in their political careers.

"To develop a career, everyone uses what they have, even their bodies. It is absolutely legitimate. Everyone should use their body as they see fit. As long as there is consent, there is no violence and if there is no violence then there's no problem," Mr. Stracquadanio said.

Wow, the European Parliament just called. They just got word of this and they're all throwing up. They're all unconscious up there!

"Grazie Giorgio!" Thank you for your honesty. Now we know how your "faccia di culo" wound up in our Parliament.

With all the insults and slander hurled by our Italian politicians at every type of Italian authority in the last 15 years, one would think they could not get any lower. It's sort of like the Italian swimmer, Federica Pellegrini, who set the world record for the 400 meter freestyle at 4:01.53. How could anyone possibly go lower? "Figlio di puttana", along comes Stracquadanio and gets 4:01.51:

"To develop a career, everyone uses what they have, even their bodies..."

By the way, he should also be in the 'Guinness Book of World Records' for having the biggest pair of "coglioni" ever for being so brazen.

"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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