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 04/08/08 Biscotti con Zenzero e Pistacchi from CookiesFromItaly.com

"Paesi che vai, usanze che trovi." (The countries you visit, the customs you find. When in Rome, do as the Romans do.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Salsa di Pomodoro e Salsiccia
  -Risotto con Zucca e Pancetta
  -Biscotti con Zenzero e Pistacchi

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

Arrivederci!

Yours Truly,              
Adriana Ciccarello       


 Cookie of the Week: Dolce di Fichi

"Dolce di Fichi: A soft and chewy fig cookie with a crisp outside and tender inside. Made exclusively from our own home grown natural figs, almonds, the freshest farm eggs, milk, flour, and sugar. No preservatives, additives, artificial colors, nor flavors. Serves 5-7.
900 grams (2 lbs.) is only 10.49 Euro ($15.75-$16.25) + Shipping.

Example Order: One order to anywhere in the USA costs 10.49 Euro plus 8.70 Euro for Global Priority Mail shipping (7-8 days) for a total of 19.19 Euro ($29.25-$29.75 U.S. Dollars).


 Recipe: Salsa di Pomodoro e Salsiccia

Salsa di Pomodoro e Salsiccia
Tomato Sausage Sauce

Ingredients:

1/2 cup extra virgin olive oil
2 lbs mild Italian sausages, casings removed
2 large onions, chopped
1/4 cup chopped garlic
1 6-ounce can tomato paste
2 28-ounce cans Italian-style tomatoes
1 cup water
1 cup chopped fresh basil (about 4 large bunches)

Directions:

Heat olive oil in heavy large pot over high heat.

Add sausage; saute until brown, breaking up with back of spoon, about 6 minutes.

Add onions and garlic to pot; saute until onions are translucent, about 8 minutes.

Mix in tomato paste. Add tomatoes with their juices, water and basil.

Bring sauce to simmer, breaking up tomatoes with back of spoon.

Reduce heat to medium and simmer until sauce is thickened to desired consistency, stirring occasionally, about 45 minutes.

Season with salt and pepper. Makes 8 cups.

That's it!


 Recipe: Risotto con Zucca e Pancetta

Risotto con Zucca e Pancetta
Risotto with Squash and Pancetta

Ingredients:

6 cups low-salt chicken broth
1 cup dry white wine
2 tablespoons extra virgin olive oil
3 ounces pancetta, coarsely chopped
2 cups 1/2-inch pieces peeled butternut squash (about 18 ounces)
1/2 cup finely chopped onion
2 cups Arborio rice

2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons grated Parmigiano cheese
Additional grated Parmigiano cheese

Directions:

Bring broth and wine to simmer in medium saucepan. Reduce heat; keep hot.

Heat olive oil in heavy large saucepan over medium heat. Add pancetta; saute until cooked through, about 5 minutes.

Add squash and onion; stir to coat.

Add rice; saute 1 minute.

Add 2 cups hot broth mixture. Adjust heat so that liquid bubbles gently. Stir until liquid is absorbed.

Continue adding hot broth 1 cup at a time until rice is just tender, simmering until liquid is absorbed before each addition and stirring often, about 20 minutes.

Mix butter and 2 tablespoons Parmigiano cheese into risotto.

Season with salt and pepper.

Spoon risotto into bowl. Serve, passing additional Parmigiano cheese separately. Serves 6 as a first course.

That's it!


 Recipe: Biscotti con Zenzero e Pistacchi

Biscotti con Zenzero e Pistacchi
Ginger Biscotti with Pistachios

Ingredients:

2/3 cup whole almonds, toasted (about 3 ounces)
1 and 3/4 cups cake flour
2 teaspoons ground ginger
1 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, room temperature
1 cup (packed) golden brown sugar
1/4 cup plus 2 tablespoons sugar
2 tablespoons grated orange peel
1 large egg yolk
1/2 teaspoon vanilla extract
2/3 cup coarsely chopped pistachios (about 3 ounces)
1 egg, beaten to blend (glaze)

Directions:

Butter and flour large baking sheet.

Finely grind almonds with flour, ginger and baking powder in processor.

Beat butter, brown sugar and 1/4 cup sugar in large bowl until well blended.

Add orange peel, egg and vanilla and beat well.

Add dry ingredients and beat until just blended. Stir in pistachios.

Divide dough in half.

Using floured hands, roll each half on lightly floured surface into 1/2-inch log.

Arrange logs on prepared sheet, spacing 4 inches apart. Cover with plastic wrap and refrigerate until cold, about 1 hour.

Preheat oven to 350 F.

Brush dough logs with some of egg glaze.

Sprinkle with 2 teaspoons of sugar.

Bake until deep golden brown and firm to touch, about 30 minutes (logs will spread during baking).

Transfer baking sheet to rack and cool logs 10 minutes. Reduce oven temperature to 300 F.

Using serrated knife, cut logs crosswise into 1/2-inch thick slices.

Arrange slices cut side down on baking sheet.

Bake until deep golden on top, about 12 minutes.

Turn biscotti over and bake until deep golden, about 12 minutes.

Transfer biscotti to rack and cool completely. (Can be prepared 3 days ahead. Store in airtight container at room temperature.) Makes 36.

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:

Thief Who Left Roses to Victims Arrested

Genoa - February 25, 2008 - A 'gentleman thief' who presented his victims with red roses was nabbed in Genoa on Monday.

Police said they had tracked down the man, 48, by following the trail left by his flowers at various shops. Shopkeepers helped police identify him because he always wore the same clothes, police said.

The man, identified by his initials as R.F., was caught as he was about to present two post-office cashiers with roses wrapped in cellophane. He gave a cashier at another Genoa post office a similar souvenir last week.

"It's a way of saying sorry," said the man, who used a toy gun to stick up his victims.

R.F. is believed to have robbed a bank inside the northwestern city's Gaslini hospital last year. Police found the bank's safe empty except for a bouquet of flowers.

"Una bella rosa per una bella donna... Eh, dove sono i soldi?"

What do James Bond, David Niven and Cary Grant have in common? They represent the quintessential gentleman. It's what makes them so charming and beloved.

The idea of a 'gentleman thief' is one who understands the basics of etiquette and chivalry:

He would remove his hat before entering a bank or post office about to be robbed.
He would be polite, not speak loudly nor lose his temper with the cashiers.
He would never let others see him looking at his watch as the cashiers are emptying the registers.

But you would think the mentally handicapped Genovese "Pink Panther" would have spent some of the loot on a few brand new Italian suits.

"Oh, I beg your pardon." How distinguished did the quintessential jackass look dressed in the same clothes?

Cazzo, it's amazing he didn't shoot himself in the foot with the toy gun.

"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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