04/06/10 Fusilli Pasta Timbale

"Dimmi con chi vai chi ti diro chi sei." (Tell me who you go with and I'll tell you who you are. A man is known by the company he keeps.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Chicken Liver Pate
  -Fusilli Pasta Timbale
  -Grilled Lemon Parsley Veal Chops

Remember, food is our common ground, a universal experience. Enjoy this week's recipes!

Arrivederci e a presto!

Yours Truly,              
Adriana Ciccarello       

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 Recipe: Chicken Liver Pate

Chicken Liver Pate
Pate Al Fegatini di Pollo


5 oz (150 grams) butter
14 oz (400 grams) chicken livers, trimmed
1/2 onion, chopped
5 fresh thyme leaves
2 tablespoons Marsala wine
1 tablespoon brandy
2 tablespoons double cream, whipped
Salt and pepper


Melt 3 and 1/2 oz (100 grams) of butter in a heatproof bowl over a pan of barely boiling water.

Remove from the heat and set aside to cool.

Melt the remaining butter in a frying pan.

Add the chicken livers, onion, and thyme and cook over a medium heat, stirring frequently, for 2 minutes.

Sprinkle with the Marsala wine, season with salt and pepper, and cook for another 3 minutes.

Remove the pan from the heat, chop the chicken livers and place in a bowl.

Stir in the cooled melted butter, then add in the brandy and cream.

Chill in the refrigerator for about 5-6 hours. Serves 6.

That's it!

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 Recipe: Fusilli Pasta Timbale

Fusilli Pasta Timbale
Timballo di Fusilli


12 oz (350 grams) fusilli pasta
3 oz (80 grams) Parmigiano cheese, freshly grated
2 eggs
2 oz (50 grams) butter, plus extra for greasing
4 leeks, white parts only, thinly sliced
6 fl oz (175 ml) dry white wine
5 tablespoons milk
7 fresh sage leaves
Salt and pepper 


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

Grease an ovenproof dish with butter.

Melt half the butter in a saucepan.

Add the leeks, pour in water to a depth of 2/3 inch (1.5 cm) and cook over a low heat for about 10 minutes until softened.

Add the wine, increase the heat to medium and cook until it has evaporated.

Pour in the milk and cook until it has evaporated.

Season with salt and pepper to taste.

Cook the fusilli in a large pan of salted, boiling water until 'al dente', then drain.

Cover the base of the prepared dish with a thick layer of fusilli.

Spoon a little of the leek mixture on top, sprinkle with some of the Parmigiano cheese and dot with some of the remaining butter.

Repeat these layers until all the ingredients are used, ending with a layer of fusilli.

Beat the eggs with a pinch of salt and a pinch of pepper.

Pour them over the fusilli and dot with butter.

Garnish with the sage and bake for about 35-40 minutes.

Remove the timbale from the oven and leave to stand for 10 minutes before serving. Serves 6.

That's it!

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 Recipe: Grilled Lemon Parsley Veal Chops

Grilled Lemon Parsley Veal Chops
Costolette di Vitello alla Griglia con Limone e Prezzemolo


For the Veal:
1/2 cup extra virgin olive oil
6 tablespoons fresh lemon juice
1/3 cup chopped fresh Italian parsley
3 garlic cloves, crushed
1 tablespoon minced fresh rosemary
Six 8 to 10-ounce loin or rib veal chops, each about 1 inch thick

For the Topping:
3 tablespoons chopped fresh Italian parsley
1 tablespoon grated lemon peel
1 and 1/2 teaspoons minced fresh rosemary
1 teaspoon minced garlic


Prepare the Veal:
Whisk first 5 ingredients in small bowl to blend.

Arrange veal chops in 15 x 10 x 2-inch glass baking dish.

Sprinkle chops on both sides with salt and pepper.

Pour marinade over chops; turn to coat.

Cover and refrigerate at least 6 hours or overnight, turning occasionally.

For the Topping:
Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.

Prepare barbecue (medium-high heat).

Remove chops from marinade and sprinkle generously with salt and pepper.

Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare.

Transfer chops to serving platter; sprinkle each with topping. 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:

Wild Boar Runs Over Man On Scooter

Livorno - February 25, 2010 - A man was seriously injured in Tuscany on Thursday when he was knocked off his scooter by a wild boar while riding down a country road.

The victim, 40, was placed in an induced coma to prevent brain damage from the head wounds he suffered after the animal charged out of the woods and slammed into his scooter. Doctors said he was on the little-travelled road for nearly three quarters of an hour before a motorist passed by and called the authorities.

They said he probably would have been killed had he not been wearing a helmet.

Wild boars in Italy usually weigh between 50 to 90 kg, or as much as an adult human being, but specimens shot in Tuscany have been recorded to weigh as much as 150 kg (331 lbs). They are compact, muscular creatures who rely on their girth, low-center of gravity and sharp tusks to defend themselves.

While a cornered boar can be dangerous and even lethal, experts say they are far more docile than their fearsome reputation suggests. They have, however, been blamed for road accidents in the past.

In July 2008, a wild boar ran onto a motorway near Florence causing a crash in which a woman suffered minor injuries.

(At the insurance claims office) "Cazzarola", what were the odds of that?
Did you see the wild boar crossing sign?

Without a doubt this was an unfortunate accident and we sincerely hope the victim has a rapid and thorough recovery. However, this does not mean "Pumbaa" the boar should receive the blame or be hunted down. After all, anyone who has ever driven an automobile, scooter, or simply attempted to cross a damn street in Italy is well aware there is no difference between a reckless and conceited lunatic on a Vespa scooter and a reckless celebrity pig.

Vespa = Pumbaa

In traffic: They head immediately for "any" opening that appears, no matter if it's not large enough to allow them through; if it isn't big enough now, it may soon be and they won't want to waste a single second. If another idiot (or wild animal) heads for the same gap, they accelerate as fast as their scooters (or little legs) will allow them while shouting (or grunting) at them at the top of their voices.

Speed limits: These jackasses ignore them all. If stopped by the police (or forest rangers), they simply show an air of total disbelief that they could have possibly been breaking any law. They wave their hands (or large head and tusks) about wildly to indicate they saw no sign, even if they are standing directly under the actual sign.

Pedestrian crossings: Very dangerous for the common visitor. If pedestrians are already on the crossing when they happen upon it, they merely accelerate towards them; they will get out of the way or they won't. Either way, the idiot (or wild animal) do not concern themselves.

Overtaking: Overtaking is permissible everywhere; they don't think for one second that, just because there's a junction, a level crossing, senior citizens, an oncoming truck, or in this case, another scooter, that they should for one second consider backing off. They simply attempt the overtake. Things will be fine or they won't. Either way, it's not the idiot's (or wild animal's) concern.

"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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