04/21/09 Triple-Chocolate Biscotti from

"Porta aperta per chi porta - chi non porta...parta pur." (Keep doors open for people who bring something - for those that bring nothing...can leave.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Spicy Shrimp and Crab Bruschetta
  -Tomato, Garlic, and Potato Frittata
  -Triple-Chocolate Biscotti

All of us at the bakery here in Santo Stefano Quisquina sincerely hope you enjoy this week's recipes!

Arrivederci e a presto!

Yours Truly,              
Adriana Ciccarello       

 Cookie of the Week: Dolce per La Festa

"Dolce per La Festa: This gift of great Sicilian taste is sure to please. Our cookie tray is filled with a scrumptious assortment of our best selling Italian and Sicilian cookies arranged on a golden cookie tray (Santo Trio Almond, Sicilian Orange Almond, Pistachio, Amarena, Buccellati and Sesame Seed Cookies). No preservatives, additives, artificial colors, nor flavors. Serves 9-13.

1700 grams (3.75 lbs.) is only 27.49 Euro ($36.25-$36.75) + Shipping.

Example Order: One order to anywhere in the USA costs 27.49 Euro plus 16.70 Euro for Global Priority Mail shipping (7-8 days) for a total of 44.19 Euro ($58.50-$59.00 U.S. Dollars).

 Recipe: Spicy Shrimp and Crab Bruschetta

Spicy Shrimp and Crab Bruschetta
Bruschetta con Gamberetti Piccante e Granchio


1/4 cup bottled clam juice
6 ounces uncooked large shrimp, peeled, deveined

6 green onions, thinly sliced
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
4 ounces crabmeat, drained

1/2 baguette, cut diagonally into 1/3-inch-thick slices
3 tablespoons extra virgin olive oil


Bring clam juice to boil in medium saucepan.

Add shrimp; reduce heat to medium, cover and cook just until shrimp are opaque in center, about 2 minutes.

Using slotted spoon, transfer shrimp to cutting board; cool.

Coarsely chop shrimp.

Mix sliced green onions, mayonnaise, lemon juice, paprika, and cayenne in medium bowl.

Mix in shrimp and crabmeat.

Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)

Preheat oven to 375F.

Brush both sides of baguette slices lightly with olive oil; arrange in single layer on baking sheet.

Bake until bread is golden, about 10 minutes. Cool.

Mound shrimp mixture atop bread.

Place on platter and serve. Makes 6 servings.

That's it!

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 Recipe: Tomato, Garlic, and Potato Frittata

Tomato, Garlic, and Potato Frittata
Frittata con Pomodoro, Aglio e Patate


6 whole large eggs
2 large egg whites
1/2 cup finely grated parmesan cheese (2 ounces)
1/3 cup thinly sliced fresh basil
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, thinly sliced
3 tablespoons extra virgin olive oil
1/2 lb boiling potatoes, peeled and cut into 1/4-inch dice
2 cups grape tomatoes or halved cherry tomatoes (6 oz)


Whisk together whole eggs, whites, 1/4 cup parmesan cheese, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.

Preheat broiler.

Cook garlic in 1 tablespoon olive oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until golden, about 1 minute.

Transfer garlic with a slotted spoon to a bowl.

Add potatoes to skillet and saute over moderately high heat, stirring, until just tender, about 6 minutes.

Transfer with a slotted spoon to bowl with garlic.

Add 1 tablespoon olive oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.

Add remaining tablespoon olive oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes.

Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).

Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes.

Sprinkle top evenly with remaining 1/4 cup parmesan cheese, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.

Slide onto a platter and cut into 4 wedges. Makes 4 (light main course) servings

Note: If your skillet isn't ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before broiling.

That's it!

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 Recipe: Triple-Chocolate Biscotti

Triple-Chocolate Biscotti
Biscotti Triplo Cioccolato


1 and 3/4 cups all purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
3 large eggs
1 and 1/2 teaspoons vanilla extract
8 ounces semisweet chocolate chips
1/2 cup white chocolate baking chips


Line large baking sheet with double thickness of foil.

Sift flour, cocoa, baking powder, and salt into medium bowl.

Using electric mixer, beat sugar and butter in large bowl to blend.

Beat in eggs 1 at a time, then vanilla.

Beat in flour mixture.

Stir in semisweet and white chips.

Drop dough by heaping tablespoonfuls onto prepared sheet in two 10 to 11-inch-long strips, spacing 3 inches apart.

Using metal spatula or wet fingertips, shape strips into 11 by 2 and 1/2-inch logs.

Refrigerate 30 minutes.

Preheat oven to 350F.

Bake logs until tops are cracked and dry and tester inserted into center comes out clean, about 25 minutes; cool 10 minutes.

Reduce oven temperature to 300F.

Using foil as aid, lift logs onto work surface.

Line baking sheets with clean foil.

Using serrated knife, gently cut warm logs crosswise into 3/4-inch-thick slices.

Arrange half of slices, cut side down, on each prepared baking sheet.

Bake biscotti until just dry to touch, about 8 minutes.

Turn biscotti over.

Bake until top is dry to touch, about 8 minutes. Cool on sheets. Makes about 30.

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:

Gov't. Minister Asks Italians To Drop Pineapple

Milan - December 18, 2008 - Italy's agriculture minister is urging Italians to keep imported pineapples off their holiday tables but says drinking espresso is still OK.

Luca Zaia denied Thursday that his appeal to get Italians eating foods grown locally was protectionist.

"It's not a campaign against pineapple. It's a symbol of a product that travels 2,500 kilometers to arrive at our tables, while in Italy we cultivate 4,500 typical products," he told reporters in a telephone interview.

While coffee-loving Italy also imports beans for one of their favorite beverages, Zaia said he isn't issuing a similar appeal, because there are no local alternatives.

"At Christmas, people should eat typical Italian products, like zampone and cotechino," Zaia said, referring to two sausage-like northern Italian holiday specialties traditionally served with lentils. Zampone is a pig's foot stuffed with pork meat and cotechino is pig's skin stuffed with pork meat.

A typical holiday food basket, a common gift among friends in Italy, often includes tropical fruit, alongside local specialties such as zampone, cotechino and panettone sweet holiday bread.

If looking for a more suitable alternative to pineapple, "people could eat oranges, mandarins, apples and kiwi," Zaia said, noting Italy is a leading producer of kiwi.

Italian agriculture contributes 60 billion Euros (84.35 billion USD) to the country's gross domestic product, Zaia said, with more than 1 million farms producing.

"There isn't a head of state or agriculture minister in the world who doesn't want to give a hand to the agriculture producers. There's nothing scandalous," Zaia said.

Hey "Minister Cacasenno!" The Italians cut the umbilical cord long ago when the first Italian Republic failed!

"At Christmas, people should eat typical Italian products, like zampone and cotechino," For our health conscious readers, Zampone is heart disease on a plate.

The most common dinner for the Zampone is New Year's Eve served together with lentils. According to tradition, the lentils are considered "denari" or coins. The tradition is that each lentil represents a coin to be earned during the year and the Zampone is the designer purse.

Zampone is usually a 75% meat to 25% fat mix. Additionally the snout and other pieces considered delicacies may be included. The meat, coarsely chopped or ground, is then mixed with salt, pepper, cloves, garlic, nutmeg and some red wine. The pigskin or "cotenna" is cleaned with vinegar and the pig foot is left on. Finally the meat mixture is placed in the skin, wound and tied and then left to cure.

"Cacchio", if it's not the gas that will keep you up and dancing all night, the espresso will.

"It's not a campaign against pineapple. It's a symbol of a product that travels 2,500 kilometers to arrive at our tables..." Two can play at this stupid game. Why not export our Zampone and the side dish of "coins" to Brazil where the pineapple is native? It will go great with a pot of espresso.

Dottor Frank N. Beans: "Your cholesterol level is over 375, Signore Minchione."
Signore Minchione: That's right! I'm a Zampone addict and proud of it. I'm a true Italian who is proud of his heritage.

Dottor: Ah, I see where this is going. May I suggest you dramatically cut back on the "purses" and eat more pineapple?

"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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