04/12/11 Gemelli with Shrimp, Red Bell Peppers, and Peas

"Il tempo viene per chi sa aspettare." (All things come to those who wait.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Gemelli with Shrimp, Red Bell Peppers, and Peas
  -Rigatoni with Tomato, Basil and Mushroom Sauce
  -Herb-Crusted Steak with Olives and Cherry Tomatoes

Buon giorno! I'm grateful for your participation today. Thanks for everything you're doing and I will continue to find recipes to be helpful in your kitchen. Please share this newsletter, if you found it useful. Enjoy this week's recipes!

Arrivederci e grazie!

Yours Truly,              
Adriana Ciccarello       

 Cookie of the Week: Traditional Almond Cookies

"Traditional" 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, the freshest farm eggs, flour, and sugar. No preservatives, additives, artificial colors, nor flavors. Serves 5-7.

900 grams (2 lbs.) is only 13.99 Euro ($20.00-$20.50) + Shipping.

Example Order: One order to anywhere in the USA costs 13.99 Euro plus 8.70 Euro for Global Priority Mail shipping (7-10 days) for a total of 22.69 Euro ($32.75-$33.25 U.S. Dollars).

 Recipe: Gemelli with Shrimp, Red Bell Peppers, and Peas

Gemelli with Shrimp, Red Bell Peppers, and Peas
Gemelli con Gamberetti, Peperoni Rossi e Piselli


2 tablespoons extra virgin olive oil
3 large red bell peppers, cut into thin strips
2 medium onions, thinly sliced
3 large garlic cloves, minced
1 tablespoon chopped fresh thyme
1 teaspoon grated orange peel
12 ounces uncooked medium shrimp, peeled, deveined
1 and 1/2 cups frozen peas, unthawed
8 ounces Gemelli or fusilli pasta (about 2 and 1/2 cups)


Heat olive oil in large nonstick skillet over medium-high heat.

Add peppers and onions; saute until onions are deep golden, about 10 minutes.

Add garlic, thyme, and orange peel; stir 1 minute.

Add shrimp and peas; sprinkle with salt and pepper.

Saute until shrimp are just opaque in center and peas are heated through, about 4 minutes.

Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.

Ladle out 1/2 cup pasta cooking water and reserve.

Drain pasta; return to pot.

Add shrimp mixture and reserved cooking water to pasta; toss to blend.

Season to taste with salt and pepper.

Transfer pasta to bowl and serve.

That's it!

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 Recipe: Rigatoni with Tomato, Basil and Mushroom Sauce

Rigatoni with Tomato, Basil and Mushroom Sauce
Rigatoni con Salsa di Pomodoro, Basilico e di Funghi


4 tablespoons extra virgin olive oil
1 large shallot, minced (about 1/4 cup), plus 1 shallot, sliced
3 garlic cloves, minced
4 ounces shiitake mushrooms, stemmed, caps thinly sliced
4 ounces oyster mushrooms, thinly sliced
4 baby Portobello mushrooms (about 4 ounces), stemmed, gills scraped, thinly sliced
4 ounces button mushrooms, thinly sliced

3/4 cup chopped onion
One 28-ounce can diced tomatoes in juice
1/2 cup dry white wine
1/2 cup chopped fresh basil

12 ounces rigatoni
3/4 cup vegetable stock or vegetable broth
1/4 cup Parmigiano cheese
1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
Additional grated Parmigiano cheese


Heat 2 tablespoons olive oil in heavy large skillet over medium heat.

Add minced shallot and 1 minced garlic clove and saute until tender, about 5 minutes.

Increase heat to high, add all mushrooms, and saute until tender, about 5 minutes.

Transfer mushroom mixture to bowl.

Heat remaining 2 tablespoons olive oil in same skillet over medium heat.

Add onion, sliced shallot and remaining 2 garlic cloves; saute until tender, about 5 minutes.

Add diced tomatoes with juices and white wine and simmer 10 minutes.

Stir in mushroom mixture and 1/4 cup fresh basil.

Remove from heat.

Season sauce to taste with salt and pepper; cover to keep warm.

Cook pasta in heavy large pot of boiling salted water until 'al dente', stirring occasionally.

Drain well.

Return pasta to pot.

Add mushroom sauce to pasta and toss to coat.

Add vegetable stock and 1/4 cup Parmigiano cheese, tossing to coat.

Transfer to bowl; sprinkle sun-dried tomatoes and remaining 1/4 cup basil over.

Serve, passing additional Parmigiano cheese separately. 6 first-course or 4 main-course servings.

That's it!

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 Recipe: Herb-Crusted Steak with Olives and Cherry Tomatoes

Herb-Crusted Steak with Olives and Cherry Tomatoes
Bistecca con Erbe, Pomodorini e Olive


For the Steak:
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh tarragon
2 garlic cloves, minced
2 teaspoons salt
1 and 1/2 teaspoons ground black pepper
Two 1 and 1/2-pound flank steaks
1 tablespoon extra virgin olive oil

For the Tomatoes:
2 cups halved cherry tomatoes
1 cup chopped fresh Italian parsley
1/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup coarsely chopped pitted brine-cured green olives
1/4 cup chopped fresh basil
1/4 cup extra virgin olive oil
2 tablespoons Sherry wine vinegar


Prepare the Steak:
Mix first 6 ingredients in small bowl.

Place steaks in large glass baking dish.

Brush steaks with olive oil.

Rub with herb mixture.

Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.

Prepare the Tomatoes:
Mix all ingredients in large bowl.

Season tomatoes to taste with salt and pepper.

Prepare barbecue (medium-high heat).

Grill steaks until cooked to desired taste (about 4 minutes per side for medium).

Transfer steaks to cutting board.

Cover with foil.

Let stand 5 minutes.

Cut steaks across grain into 1/2-inch-thick slices.

Arrange steak slices on large platter.

Spoon tomatoes with juices over steaks and serve. Serves 6.

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:

Italian Firm Invents World's Sexiest Bed

Milan - September 9, 2010 - Mattress-makers have given sales figures a bounce by inventing a specially designed bed to help disorderly lovers.

The love mattress includes special straps and handles for couples to hang on to when passions are rising high, reports CEN. Further down the bed, which costs 1,400 Euros ($1875 USD), is a carefully designed trench where men can place their knees for extra traction and grip.

The bed's inventors have included specially strong springs in the mattress's make-up, so even the laziest lovers can put extra snap into their performance.

The bed is being launched by Italian makers Sogniflex, whose boss Paolo Tonelli said: "There are studies which show that about 70 per cent of men and women say they are unsatisfied with their love-making or have some kind of performance problem.

"I wanted to invent something that could really help them, because most beds are designed for sleeping, not for making love."

"Hey, amore, vai a cagare. I'm not spending this amount of cash to help save our marriage."

Getting one of our love mattresses is not going to solve your performance problem. The problem is something else. Here's a question: Do you or do you not have to work on a relationship?

The answer is "si". All these relationships are hard work. When you meet a woman and you try to get under her designer skirt that isn't work. That's fun. And when you're dating and having a great relationship it's never hard work. You're constantly thinking, "Mamma mia, I can't wait to see her!" Before you realize it, you're making "amore" on any kind of surface imaginable (floor, kitchen table, rocks, tractor engine, roof of the rabbit shed, etc.).

Then you get married and 5-6 years into it, you're saying, "Oh Dio, we have to go see a counselor"..."Minchia, she's still here"..."Porca vacca, she's yelling at me"..."Che palle, I've got to give a little, she's got to give a little"...


Yes, the fun stops. The fun STOPS. We've been screaming for years at our fellow peers, "Faccia di culo, don't get married!"..."Testa di minchia, you're really asking for it!" But no one listens. NO ONE! We get typical responses like, "Vaffanculo, my girlfriend/wife is different!" Then we wait a while and they'll eventually come up to us and whisper in our ears..."there is no difference."

Making love is like going to the should just naturally happen. If you disagree with us and you're unhappy, by all means, buy the love mattress. It will be just a matter of time before you rip the special straps and handles off and put them on your walls so they'll be easier to climb.

"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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