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 03/11/08 Espresso and Amaretti Bavarois with Mascarpone Cream Sauce from CookiesFromItaly.com

"Tra il dire e il fare, c'è di mezzo il mare." (Between doing and saying lies the sea. Easier said than done.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Lasagne con Funghi, Radicchio, e Mozzarella Affumicata
  -Vitello con Salsa di Limone e Salvia
  -Bavarois di Caffè e Amaretti con Salsa di Crema di Mascarpone

Enjoy the recipes and the complimentary news article report from "Only In Italy.com".

Arrivederci!

Yours Truly,              
Adriana Ciccarello       


 Cookie of the Week: Santo Trio

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 Recipe: Lasagne con Funghi, Radicchio, e Mozzarella Affumicata

Lasagne con Funghi, Radicchio, e Mozzarella Affumicata
Mushroom, Radicchio, and Smoked Mozzarella Lasagne

Ingredients:

4 tablespoons extra virgin olive oil
1 and 1/2 lbs radicchio, chopped
2 and 1/4 lbs white mushrooms, half sliced thin and half quartered
1/2 stick (1/4 cup) unsalted butter
4 tablespoons all-purpose flour
2 and 1/2 cups milk
2 garlic cloves, minced
1 cup fresh flat-leafed parsley leaves, washed well, spun dry, and chopped fine
2 teaspoons fresh lemon juice, or to taste
8 ounces smoked mozzarella, grated (about 2 cups)
4 ounces plain mozzarella, grated (about 1 cup)
Nine 7 by 3 1/2-inch sheets dry no-boil lasagne pasta

Directions:

In a large (12 to 14-inch) non-stick skillet heat 2 tablespoons olive oil over moderately high heat until hot but not smoking and saute radicchio, stirring, until wilted and golden.

In a food processor pulse quartered mushrooms until chopped fine.

Add chopped mushrooms to radicchio with salt and pepper to taste and saute, stirring, until liquid mushrooms give off is evaporated.

In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth.

Cook roux, whisking, 3 minutes.

Whisk in milk in a stream and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick.

Stir sauce into mushroom mixture. Mushroom sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.

In cleaned skillet cook garlic in remaining 2 tablespoons olive oil over moderately low heat until softened. Add sliced mushrooms and saute over moderately high heat, stirring, until golden and liquid mushrooms give off is evaporated.

Stir in parsley and salt and pepper to taste.

Remove skillet from heat and cool.

Stir in lemon juice.

Reserve 1/2 cup smoked mozzarella for topping. In a bowl combine remaining smoked mozzarella with plain mozzarella.

Preheat oven to 375° F.

Pour 1 cup mushroom sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other.

Spread about 1 cup sauce over pasta.

Top sauce with one third of sliced mushroom mixture and half of mixed cheeses. Make 1 more layer in same manner, beginning and ending with pasta.

Spread remaining sauce evenly over top pasta layer, making sure pasta is completely covered.

Spread remaining sliced mushroom mixture evenly over sauce and sprinkle with reserved smoked mozzarella.

Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes.

Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden.

Let lasagne stand 5 minutes before serving. Serves 6.

That's it!


 Recipe: Vitello con Salsa di Limone e Salvia

Vitello con Salsa di Limone e Salvia
Veal with Lemon and Sage Sauce

Ingredients:

1 and 1/4 lbs veal scallops
All purpose flour
2 tablespoons extra virgin olive oil

3/4 cup dry white wine
2 cups chicken broth
1 cup beef broth
1 tablespoon chopped fresh sage
2 teaspoons grated lemon peel
1/4 cup (1/2 stick) chilled butter, cut into pieces

Directions:

Season veal with salt and pepper. Coat with flour, shaking off excess.

Heat olive oil in heavy large skillet over high heat.

Working in batches, add veal to skillet and cook until brown, about 2 minutes per side.

Transfer veal to platter. Tent with foil. Discard oil from skillet.

Add wine to same skillet; boil 3 minutes, scraping up any browned bits.

Add both broths, sage and peel. Bring to boil.

Reduce heat; simmer until reduced to 1/2 cup, about 15 minutes.

Remove from heat. Add butter; whisk just until melted. Season with salt and pepper.

Spoon sauce over veal and serve. Serves 4.

That's it!


 Recipe: Bavarois di Caffè e Amaretti con Salsa di Crema di Mascarpone

Bavarois di Caffè e Amaretti con Salsa di Crema di Mascarpone
Espresso and Amaretti Bavarois with Mascarpone Cream Sauce

Ingredients:

For the Bavarois:
5 teaspoons cold water
1 and 1/2 teaspoons unflavored gelatin

1 cup whole milk
5 large egg yolks
1/2 cup sugar
1/4 cup hot water
4 teaspoons instant espresso powder
2 teaspoons vanilla extract

Nonstick vegetable oil spray
1 cup chilled whipping cream
1 and 1/2 cups amaretti cookies or Italian almond macaroons, crushed

For the Sauce:
3/4 cup whipping cream
1/2 cup mascarpone cheese
3 tablespoons powdered sugar
1 and 1/2 teaspoons vanilla extract

Directions:

For the Bavarois:
Pour 5 teaspoons cold water in bowl; sprinkle gelatin over. Let stand until softened, about 10 minutes.

Bring milk to boil in heavy medium saucepan.

Whisk yolks and sugar in medium bowl.

Gradually whisk in hot milk.

Return mixture to same saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Remove from heat.

Add gelatin mixture and stir until melted.

Pour custard into large bowl. Mix 1/4 cup hot water and espresso powder in small bowl to blend.

Stir espresso mixture and vanilla into custard. Refrigerate until cool but not set, stirring occasionally, about 45 minutes.

Spray eight 3/4-cup custard cups with vegetable oil spray.

Beat cream in another large bowl until stiff peaks form.

Fold whipped cream into custard in 2 additions.

Fold in crushed cookies.

Divide mixture among prepared cups. Cover and refrigerate until set, at least 4 hours or overnight.

For the Sauce:
Whisk all ingredients in small bowl until smooth. (Bavarois and sauce can be prepared 1 day ahead. Keep bavarois refrigerated. Cover sauce separately and refrigerate.)

Run small knife around sides of cups to loosen bavarois.

Unmold bavarois onto plates. Spoon sauce around each and serve immediately. Serves 8.

That's it!

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 Only In Italy!

"Only In Italy" is a daily news column that translates and 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:

What To Do With Galileo's Remains?

Florence - February 25, 2008 - The Renaissance genius Galileo Galilei is once again at the center of a row between Church and science more than 360 years after his death. Italian researchers want to exhume his body for DNA tests to find the cause of the blindness that afflicted him.

They also want to confirm whether the body that shares his grave is that of Galileo's beloved daughter.

Galileo fell foul of the religious authorities of the day when he argued that the Earth revolved around the Sun.

For that he was accused of heresy and condemned to see out his life under house arrest at his villa in the hills outside Florence.

Researchers in Florence want to exhume the two bodies from the city's Basilica of the Holy Cross but the rector of the basilica is having none of it describing the plan as disrespectful.

For his part, the man leading the bid to exhume the remains, Prof Paulo Galluzzi, says the tests could prove if the other body is that of Galileo's daughter, Sister Maria Celeste.

Her letters to her father sustained him in later life and formed the basis of a bestselling book a few years ago.

To locate the remains of someone who played an important part in the life of one of history's greatest scientists is a serious, humanitarian task, Prof Galluzzi told news reporters.

Galileo Galilei: "I have never met a man so ignorant that I couldn't learn something from him." Well, Gal, prepare yourself. You are soon going to meet tomb raider, Prof. Galluzzi, who is very curious about your eye problems.

Gal was known to be the first European to observe and analyze sunspots. I guess it never occurred to "Indiana Galluzzi" that this could lead to blindness. He should put down the crowbar and stare at the sun for a while. Something will come to him.

And why would the church want to exhume Gal? To look at the smile on his face from the last laugh? For the past 360 years the church suffered constant public ridicule from the scientific fact that the sun (not the Vatican) is at the center of the universe and the Earth revolves around it.

Fact: On 31 October 1992, Pope John Paul II expressed regret for how the Galileo affair was handled, and officially admitted that the Earth was not stationary, as the result of serious back pedaling and a study conducted by the Pontifical Council for Culture.

The council figured it would be less expensive and time consuming to just admit Gal was right rather than shoot a pontifical satellite into space.

"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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