03/12/13 Turkey Ossobuco

"Acqua passata non macina piu'." (Past running water won't move the watermill.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Potato Basil Puree
  -Potato, Rosemary, and Sage Pizza
  -Turkey Ossobuco

"Buona sera..." Just a couple of weeks away from the Easter Holidays and we're looking forward to the celebrations...and spring weather. It's been a tough winter and we all deserve the nice wether. Enjoy this week's recipes!

Arrivederci and grazie again!

Yours Truly,              
Adriana Ciccarello       

 Cookie of the Week: Santo Trio

"Santo Trio" 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, coconut, amaretto, lemon, the freshest farm eggs, flour, and sugar. No preservatives, additives, artificial colors, nor flavors. Serves 5-7.

900 grams (2 lbs.) is only 14.49 Euro (18.75 - 19.25 U.S. Dollars) + Shipping.

Example Order: One order to anywhere in the USA costs 14.49 Euro plus 8.70 Euro for Global Priority Mail shipping (10-12 days) for a total of 23.19 Euro (30.25 - 30.75 U.S. Dollars).

 Recipe: Potato Basil Puree

Potato Basil Puree
Purea di Patate e Basilico


2 cups fresh basil leaves, lightly packed
2 pounds large gold or white boiling potatoes
1 cup half-and-half
3/4 cup freshly grated Parmigiano cheese, plus extra for serving
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper


Bring a large pot of salted water to a boil and fill a bowl with ice water.

Add the basil leaves to the boiling water and cook for about 15 seconds.

Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color.

Drain and set aside.

Peel the potatoes and cut them in quarters.

Add the potatoes to the same pot of boiling water and return to a boil.

Cook the potatoes for 20 to 25 minutes, until very tender.

Drain well.

Return to the saucepan, and steam over low heat until any remaining water evaporates.

In a small saucepan over medium heat, heat the half-and-half and Parmigiano cheese until the cream simmers.

Place the basil in a food processor fitted with a steel blade and puree.

Add the hot cream mixture and process until smooth.

With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up.

Slowly add the hot basil cream, the salt, and pepper and beat until smooth.

Pour into a serving bowl, sprinkle with extra Parmigiano cheese.

Season to taste, and serve hot. Yields 4 to 5.

That's it!

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 Recipe: Potato, Rosemary, and Sage Pizza

Potato, Rosemary, and Sage Pizza
Pizza con Patate, Rosmarino e Salvia


1 (13.8-ounce) tube refrigerated pizza dough
12 ounces unpeeled small gold potatoes, sliced into very thin rounds
3 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
2 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
1 cup (packed) grated whole-milk mozzarella cheese (about 4 ounces)
1/2 cup finely grated Parmigiano cheese


Preheat oven to 400F.

Heat olive oil in heavy large skillet over medium heat.

Add potato slices in single layer.

Saute until just tender, about 5 minutes.

Cool briefly.

Unroll dough on rimmed baking sheet.

Scatter potato slices over dough, leaving 3/4-inch plain border.

Sprinkle with rosemary, sage, garlic, and crushed red pepper.

Sprinkle with cheeses to cover.

Bake pizza until crust is crisp and cheeses melt, about 20 minutes.

Using a spatula, loosen crust from sheet.

Slide out onto platter or board and serve. Makes 4 main-course servings.

That's it!

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 Recipe: Turkey Ossobuco

Turkey Ossobuco
Ossobuco di Tacchino


For the Ossobuco:
5 and 1/2 to 6 pounds whole fresh turkey legs
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
6 to 8 tablespoons extra virgin olive oil
1 large onion, chopped
4 flat anchovy fillets, rinsed, patted dry, and chopped
1 cup dry white wine
2 cups chicken broth (16 fluid ounces)
One (14-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped

For the Gremolata:
1 garlic clove, minced
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh lemon zest
1 teaspoon finely grated fresh orange zest


Prepare the Ossobuco:
Put oven rack in middle position and preheat oven to 350F.

Pat turkey legs dry.

Stir together flour, salt, and pepper, then dredge 1 leg in flour mixture, knocking off excess.

Heat 2 tablespoons olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.

Brown the leg, turning occasionally, about 5 minutes, and transfer to a large (17 by 12-inch) roasting pan.

Dredge another leg.

Continue to prepare, brown, and transfer legs in same manner, adding up to 4 tablespoons olive oil to skillet as needed.

Add remaining 2 tablespoons olive oil to skillet.

Add onion and anchovies and cook over moderate heat, stirring frequently, until onion is golden and anchovies are dissolved, 7 to 8 minutes.

Add wine and boil until reduced by half, about 3 minutes.

Stir in broth and tomatoes with their juice.

Pour liquid over turkey legs and cover surface with a sheet of parchment paper, then tightly cover pan with foil.

Transfer to oven and braise until meat is very tender, 2 to 2 and 1/2 hours.

Transfer legs to a cutting board and cut them into thigh and drumstick portions.

Transfer to a deep platter.

Skim off fat from sauce. If sauce measures more than 3 cups, boil until reduced.

Season sauce with salt and pepper and pour over turkey.

Prepare the Gremolata:
Stir together garlic, parsley, and zests and sprinkle over turkey just before serving. Makes 8 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:

Those Poor Southern Italians...And Their Yachts

Bari - April 3, 2012 - In a nation wide push to clean up tax evasion, officials in the southern port town of Bari cross-checked income declarations with boat values and uncovered owners declaring little or no incomes with costly boats, police said on Tuesday.

The operation dubbed 'Sailing Money' monitored 963 private boats, including 755 yachts over 10 meters in length, docked in ports around Bari.

Police checks uncovered the owner of a yacht valued at 310,000 Euros ($409,000 USD) who declared no income, a company with a 36,354 Euro ($47,990 USD) yearly turnover in possession of a 120,000 Euro ($158,000 USD) sailboat and a company earning 1,326 Euros ($1750 USD) annually listed as the owners of a 700,000 Euro ($924,000 USD) yacht.

Italy's internal revenue agency has been ramping up pressure on tax dodgers by introducing a new system to flush out evaders through income and spending cross checks.

Hmmm...we could be mistaken but we strongly feel Italy's internal revenue agency is being a bit harsh and nitpicking on the poor South again. Don't you agree? "Si?"

The revenue agency should take into strong consideration that most of these yachts were purchased by Southern Italians that scrimped and saved for many years. Remember, growing your own food, pumping your own gas, collecting coupons and saving string goes a long way.

We don't know about you but it pains us to see these poor "figli di puttane" pull in and drop anchor in front of the soup kitchens.

Not to change the subject, but we would also like to point out that most Southern Italians are proud and honest people who are capable of proving the stereotypes wrong:

- We're not afraid of hard work...well, unless it's low paying hard work.
- No need to act surprised that we wear shoes and belts to hold up our pants instead of spare rope.
- We have gas stoves in our homes. We don't have to wait for lightening to hit a tree for a fire to start.

But, "mamma mia", we would have loved to have filmed the scenes down at the port when those "Baresi" tried to explain where those yachts came from.

"Ma, porca vacca, NO, NO and NO! The taxes owed last year minus the..." (watching their conversations go visual, words highlighted by hands which work furiously overtime, and fingers moving into extraordinary shapes as if the talker were working on invisible pizza dough in his hands).

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