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 04/17/12 Fettuccine with Favas, Tomatoes, and Sausage

"La fame muta le fave in mandorle." (Hunger can turn hard beans into almonds.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Mozzarella, Prosciutto and Tapenade Sandwiches
  -Fettuccine with Favas, Tomatoes, and Sausage
  -Parsnip and Rosemary Risotto

"Salve a tutti..." I want to take this minute of your precious time to let you know all of us at our little bakery are thankful for your participation with us via this newsletter. Thanks for everything you're doing and we will continue to find recipes to be helpful in your kitchen. Please share this newsletter, only if you found it useful. Enjoy this week's recipes!

Arrivederci and grazie again!

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 ($18.25-$18.75) + 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 ($30.00-$30.50 U.S. Dollars).


 Recipe: Mozzarella, Prosciutto and Tapenade Sandwiches

Mozzarella, Prosciutto and Tapenade Sandwiches
Panini con Mozzarella, Prosciutto e Tapenade

Ingredients:

1 and 1/2 teaspoons chopped anchovy fillet
1 teaspoon salt-packed capers, rinsed, chopped
1 garlic clove, minced
1 teaspoon finely grated lemon peel
1/2 teaspoon finely grated orange peel
1 and 1/4 cups Nicoise olives, pitted, divided
1/4 cup extra-virgin olive oil plus additional for brushing and drizzling
1 tablespoon (packed) chopped fresh basil plus 24 whole leaves for garnish
2 teaspoons fresh lemon juice
Six 6-inch-long pieces ficelle or narrow baguette, split horizontally in half
6 thin prosciutto slices
Two 8-ounce balls fresh mozzarella cheese, drained, cut into 1/3-inch-thick slices

Directions:

Combine first 5 ingredients in mortar; mash with pestle to paste.

Add 1 cup olives and mash to coarse paste.

Chop remaining 1/4 cup olives and stir into mixture.

Mix in 1/4 cup olive oil, chopped basil, and lemon juice.

Season tapenade with pepper.

Brush cut sides of ficelle with additional olive oil.

Place 1 prosciutto slice on bottom half of each ficelle, then top with mozzarella slices, dividing equally.

Spoon tapenade over each.

Sprinkle with pepper; drizzle lightly with olive oil.

Garnish with basil leaves.

Cover with top halves of ficelle. Makes 6 servings.

That's it!

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 Recipe: Fettuccine with Favas, Tomatoes, and Sausage

Fettuccine with Favas, Tomatoes, and Sausage
Fettuccine con Fave, Pomodori e Salsiccia

Ingredients:

2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
2 large garlic cloves, coarsely chopped
1/8 teaspoon dried crushed red pepper
1/2 pound Italian sausages, casings removed
1/4 cup dry white wine
1 and 3/4 cups chopped plum tomatoes
1 cup shelled fresh fava beans (from about 1 pound), blanched 3 minutes then peeled, or double-peeled frozen, thawed
3/4 pound dried egg fettuccine or fresh pasta sheets, cut as desired
2 tablespoons finely grated Pecorino Romano cheese plus additional for serving

Directions:

Heat olive oil in large saucepan over medium heat.

Add next 3 ingredients.

Saute until onion is translucent, about 6 minutes.

Add sausages; break up with fork.

Saute until brown, about 3 minutes.

Add wine; simmer 1 minute, scraping up browned bits.

Add tomatoes and fava beans.

Saute until tomatoes soften, about 5 minutes.

Season sauce with salt and pepper.

Cook pasta in large pot of boiling salted water until 'al dente'.

Drain, reserving 1/2 cup pasta cooking liquid.

Return pasta to same pot.

Add sauce to pasta.

Toss over medium heat until sauce coats pasta, adding reserved cooking liquid as needed if dry, about 2 minutes.

Mix in 2 tablespoons cheese.

Transfer pasta to bowl.

Serve, passing additional cheese. Serves 8.

That's it!

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 Recipe: Parsnip and Rosemary Risotto

Parsnip and Rosemary Risotto
Risotto di Pastinaca e Rosmarino

Ingredients:

8 cups vegetable broth
5 tablespoons butter, divided
1 and 1/2 cups chopped onion
1 and 1/2 pounds parsnips (about 7 medium), peeled, trimmed, cut into 1/4-inch pieces
5 teaspoons chopped fresh rosemary, divided
1 and 1/2 cups (10 ounces) arborio rice
3/4 cup freshly grated Parmigiano cheese
Balsamic vinegar (for drizzling)

Directions:

Bring broth to boil in medium saucepan over high heat.

Reduce heat to low; cover and keep warm.

Melt 4 tablespoons butter in heavy large saucepan over medium heat.

Add onion and cook until translucent, stirring often, about 10 minutes.

Stir in parsnips and 3 teaspoons chopped rosemary.

Cook until parsnips begin to brown, stirring occasionally, about 8 minutes.

Add rice and stir 2 minutes.

Add enough warm broth to cover; simmer until almost all broth is absorbed, stirring occasionally, about 6 minutes.

Add more broth, 1 cup at a time, and cook until rice and parsnips are tender, allowing each broth addition to be absorbed before adding next and stirring frequently, about 20 minutes total.

Remove from heat; stir in remaining 1 tablespoon butter, remaining 2 teaspoons rosemary, and cheese.

Season risotto to taste with salt and pepper.

Divide risotto among 6 shallow bowls.

Drizzle with balsamic vinegar 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:

Police Preparing For Battle Against Gladiators

Rome - March 29, 2012 - Rome's costumed gladiators and centurions are about to be driven away from the Colosseum, the city announced Thursday.

"Because they're illegal," said councilor for commerce Davide Bordoni.

Starting Friday, the city is launching a task force to keep the impersonators in leather tunics and armor from asking money from tourists for posing for pictures.

The crackdown was ordered by Archeology Superintendent Maria Rosa Barbera, who also ordered licensed vendors to distance themselves from the monument during the Easter season.

The centurions and gladiators are still allowed to work elsewhere in Rome such as along the road leading up to the Colosseum, the Trevi Fountain or in the Renaissance Piazza Navona where they are a mainstay.

While the performers say they only ask for small tips, police say they can take home as much as 200 Euros ($260 USD) per day, income for which they allegedly never pay taxes.

Over the years, the city has gone back and forth on enforcing its policy against the fake warriors.

In 2003, 25 performers protested for months and even scaled the Colosseum when the city refused to authorize work permits in the area.

The spat ended when the council decided they could return to the ancient site, agreeing that their trade was "akin to that of traditional traveling minstrels".

"Per favore", who are the cops kidding?

These so-called "Gladiators" are to be avoided!
How can we make it more clear to you, folks?

To the unsuspecting tourist (and your pinhead traveling companions), they are like Disney characters you see at Disneyland who invite you to take a photograph with them. But this is where the similarities end. These are not nice people. They are ruthless men who look like they should be doing ads for liquor...hard liquor.

They never discuss money until after the photograph, and depending on how much of a pinhead they think you are. If they hear, "Oh, babe, we have got to get an Instagram shot with him", in any language, be ready to shell out 50 Euros for that shot with your own camera.

"In 2003, 25 performers protested for months and even scaled the Colosseum when the city refused to authorize work permits in the area." How do you obtain a work permit for legally shaking down tourists while dressed like someone who skins varmints? How silly. How stupid.

These are individuals who should have been forced to come down from the Colosseum by bow and arrow.

"While the performers say they only ask for small tips, police say they can take home as much as 200 Euros ($260 USD) per day, income for which they allegedly never pay taxes." "Si", it always starts with a small tip. Sounds like that gas attendant who pumps your gas, cleans your windshield, gets that small tip...and takes it a bit further.

"Check the oil? How about I check that oil for you, Signore?"

"Porco cazzo, no! Did I say you could check the oil, you grandissimo figlio di puttana?
I said put in some gas. I'll tell you if I need the oil checked, you bastardo."

"Besides, I know you're going to lie to me!"

"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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