03/08/16 Meatballs with Anchovies

"U pani s faci comu l'omini a jchiazza." Bread shows itself like men at the piazza. The quality of bread can be determined by how well it was prepared and/or by what it looks like. Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Tomatoes with Pancetta Au Gratin
  -Meatballs with Anchovies
  -Fried Shrimp In Pink Sauce

"Ciao di nuovo a tutti!" Thank you for taking out the time today to read your new Italian recipes. I look forward to connecting with you again before we all settle down and enjoy the Easter weekend.

Arrivederci and grazie again!

Yours Truly,              
Adriana Ciccarello       

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 Recipe: Tomatoes with Pancetta Au Gratin

Tomatoes with Pancetta Au Gratin
Pomodori Gratinati alla Pancetta


4 tomatoes, halved
3 tablespoons olive oil, plus extra for brushing and drizzling
5 oz (150 grams) mushrooms, finely chopped
1 onion, finely chopped
5 oz (150 grams) pancetta, finely chopped
1 fresh thyme sprig, chopped
1 fresh flat leaf parsley sprig, chopped
1 fresh marjoram sprig, chopped
1 egg, lightly beaten
2 oz (50 grams) breadcrumbs
Salt and pepper


Scoop out the tomato seeds and flesh without damaging the shells.

Sprinkle the insides with salt and place upside down on kitchen paper to drain for about an hour.

Preheat the oven to 180?C (350?F) Gas Mark 4.

Brush an ovenproof dish with olive oil.

Heat the olive oil in a frying pan.

Add the mushrooms, onion and pancetta.

Cook over a high heat, stirring frequently, for about l0 minutes.

Add the thyme, parsley and marjoram.

Season with salt and pepper.

Mix well and remove the pan from the heat.

Stir in the egg and spoon the mixture into the tomato shells.

Sprinkle with the breadcrumbs.

Place in the prepared dish and drizzle with olive oil.

Bake for 45 minutes. Serves 4.

That's it!

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 Recipe: Meatballs with Anchovies

Meatballs with Anchovies
Polpette alla Acciughe


2 rolls, crusts removed
1/4 pint (150 ml) milk
1 fresh flat-leaf parsley sprig, finely chopped
1 garlic clove, finely chopped
2 canned anchovy fillets in oil, drained and finely chopped
l4 oz (400 grams) lean minced beef
1 egg yolk
2 tablespoons Parmigiano cheese, freshly grated
2 oz (50 grams) fine breadcrumbs
Olive oil, for brushing
Salt and pepper
Spinach in butter, to serve


Tear the rolls into pieces.

Place in a bowl.

Add the milk and leave to soak for l0 minutes.

Drain and squeeze out.

Mix together the parsley, garlic, anchovy fillets and beef in a bowl.

Stir in the egg yolk, soaked rolls and Parmigiano cheese.

Season with salt and pepper.

Shape the mixture into 8-10 meatballs and flatten slightly.

Spread out the breadcrumbs in a shallow dish.

Roll meatballs in them to coat.

Brush the base of a frying pan with a little oil.

Add the meatballs and cook over a high heat for 1 minute on each side.

Lower the heat, cover and cook gently for about 10 minutes.

Serve with spinach in butter. Serves 4.

That's it!

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 Recipe: Fried Shrimp In Pink Sauce

Fried Shrimp In Pink Sauce
Gamberi Fritte In Salsa Rosa


4 tablespoons tomato puree
3 tablespoons double cream
Juice of 1/2 lemon, strained
12 fl oz (350 ml) dry white wine
1 teaspoon grated fresh root ginger
1 garlic clove
16 raw Mediterranean prawns, peeled and deveined
2 egg whites
Olive oil, for deep-frying
Plain flour, for dusting
Salt and pepper


Mix together the tomato puree, cream and lemon juice in a bowl.

Season with salt and pepper and set aside.

Pour the wine into a dish and add a pinch of salt and the ginger and garlic.

Add the shrimp.

Mix well and leave to marinate for about 1 hour.

Stiffly whisk the egg whites in a grease-free bowl.

Drain the shrimp and immerse them in the egg white.

Heat the olive oil for deep trying in a large pan.

Spread out the flour in a shallow dish.

Holding each shrimp by the tip of its tail, dip it in the flour, then put it in to the hot olive oil and cook until golden brown.

Remove with a slotted spoon and drain on kitchen paper.

Season with salt and serve with the pink sauce handed separately. 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:

Why the Church covers its ears and yells "LA-LA-LA" over the Shroud of Turin

Turin - February 3, 2015 - Almost 600,000 bookings have been made to see the mysterious Shroud of Turin, reputed to bear the image of Christ, when it opens for public viewing this spring, officials said.

The Shroud, rarely seen by the public, will be displayed in the Chapel of the Shroud in the crypt beneath Turin's most important cathedral.

The city and Diocese of Turin are preparing for inflows of guests by training some 4,500 volunteers to work with visitors.

Believers say the linen cover was used to cover the body of Christ after his crucifixion.

Some sceptics believe the Shroud is nothing more than an elaborate fake dating from the Middle Ages, triggering centuries of debate over whether the image is truly that of Christ.

Radiocarbon-dating tests conducted on the cloth in 1988 suggested it dates between 1260 and 1390; however, other scientists have since claimed those results could have been distorted by centuries of contamination.

That has led to calls for more testing, which the Vatican has consistently refused.

600,000 bookings...Moses didn't get a response like this when he performed that water trick with a stick.

The Holy Shroud. One of Christianity's greatest objects of adoration and one of its most prized relics. Bow before it, mortals!

Of course, being heavily guarded in bullet-proof, climate-controlled glass case, hidden away underneath a cathedral adds to the fascination and punctuates its importance. But when the topic of its authenticity comes up, the Vatican won't give you any satisfaction. You'll get better acknowledgment from Kissinger.

No need to worry, we'll now attempt to give it to you on its behalf: (We're curious to see how far we can get away with this before we receive another concerned email from the Holy See):

1) Mortal: How did the Vatican prove its authenticity?
Unofficial Vatican: Simple. We have never declared it to be authentic. Haven't you ever heard of, "Never let them see you sweat?"

2) Mortal: The Bible itself (John 20:7) makes it clearly understood the shroud is a fake.
Unofficial Vatican: It depends on how you interpret it. How does one interpret sticking coins at the bottom of Madonna statues?

3) Mortal: What about the 1988 radiocarbon-dating tests suggesting it dates between 1260 and 1390?
Unofficial Vatican: Contamination. It has been displayed for numerous public exhibitions over the past 650 years. Everyone and their mother has been near it.

4) Mortal: An Italian team of scientists claimed in a study that a powerful magnitude 8.2 earthquake in Jerusalem in 33AD may have altered the carbon 14 dating results. They state the earthquake would have been strong enough to release neutron particles from crushed rock. Therefore, a flood of neutrons could have imprinted an X-ray-like image onto the shroud. Now, were these scientists drunk or high at the time?
Unofficial Vatican: When science doesn't back up your beliefs, you don't change your change the science.

5) Mortal: Have you seen the humorous YouTube cartoon with the two priests?

Unofficial Vatican: Yes, all the boys here in Rome did get a chuckle out of it. Of course, we'll still have to get it condemned and taken down.

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