04/22/08 Carrot Cake from

"Fatti i cazzi tuoi, ca campi cent'anni." (Mind your own business, and you'll live 100 years.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Pasta con Gamberetti, Pomodori e Aglio
  -Ziti al Forno con Funghi, Peperoni, e Parmigiano
  -Torta di Carote

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


Yours Truly,              
Adriana Ciccarello       

 Italian cookies for Father's Day

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If you would like to order for Father's Day (June 15) please keep in mind the following deadline:
All orders must be placed by Wednesday, June 4, at noon EST.

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 Recipe: Pasta con Gamberetti, Pomodori e Aglio

Pasta con Gamberetti, Pomodori e Aglio
Pasta with Shrimp, Tomatoes and Garlic


1 tablespoon plus 1/2 cup dry white wine
1 egg white
1 and 1/2 teaspoons cornstarch
10 uncooked large shrimp, peeled, deveined
6 ounces spaghettini pasta

1 and 1/2 tablespoons extra virgin olive oil
1 and 1/2 cups diced plum tomatoes (about 10 ounces)
1 large garlic clove, mince

2 tablespoons slivered fresh basil


Whisk 1 tablespoon wine, egg white and cornstarch in medium bowl to blend.

Mix in shrimp; sprinkle generously with salt. Let stand 10 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.

Heat olive oil in heavy medium skillet over medium heat.

Drain shrimp; add to skillet. Stir 2 minutes.

Add tomatoes, garlic and remaining 1/2 cup wine and simmer until shrimp are just opaque in center, about 2 minutes. Season with salt and pepper.

Drain pasta; divide between large shallow bowls.

Using tongs, place shrimp atop pasta.

Boil sauce in skillet until thickened slightly, about 2 minutes.

Spoon sauce over shrimp. Sprinkle with basil and serve. Makes 2 servings.

That's it!

 Recipe: Ziti al Forno con Funghi, Peperoni, e Parmigiano

Ziti al Forno con Funghi, Peperoni, e Parmigiano
Baked Ziti with Mushrooms, Peppers, and Parmigiano


3 large yellow bell peppers (about 1 and 1/2 lbs)
1 large onion
3 garlic cloves
3 tablespoons extra virgin olive oil
1 and 1/2 cups heavy cream
1 and 1/2 lbs mushrooms
2 medium red bell peppers
2 medium orange bell peppers
1 lb ziti
8 scallions (green part only)
2 cups freshly grated Parmigiano cheese (about 6 ounces)


Chop yellow bell peppers and onion and mince garlic.

In a 3 to 4-quart heavy saucepan cook yellow peppers, onion, and garlic in 1 tablespoon olive oil, covered, over moderately low heat, stirring occasionally, until peppers are soft, about 30 minutes.

Stir in cream.

In a blender puree mixture in batches, transferring to a large bowl, and season with salt and pepper. (Sauce may be made 2 days ahead and chilled, covered. Bring sauce to room temperature before proceeding.)

Thinly slice mushrooms lengthwise and cut red and orange bell peppers into 1/4-inch-wide strips.

In a deep large heavy skillet cook mushrooms and peppers in remaining 2 tablespoons olive oil over moderately high heat, stirring occasionally, until peppers are softened and most of liquid is evaporated, about 8 minutes, and season with salt and pepper.

Preheat oven to 375° F.

Fill a 6 to 7-quart kettle three fourths full with salted water and bring to a boil.

Stir in ziti and cook until just tender, about 10 minutes. Reserve 1 cup pasta cooking water and drain ziti well in a colander.

Rinse ziti and drain well.

Thinly slice scallion greens.

Into sauce stir ziti, mushroom mixture, scallion greens, 1 and 1/2 cups Parmigiano cheese, reserved cooking water, and salt and pepper to taste.

Spoon mixture into a 3-quart shallow baking dish and sprinkle with remaining 1/2 cup Parmigiano cheese.

Bake ziti in middle of oven until hot and pasta begins to brown, about 20 minutes. Serves 8 to 10.

That's it!

 Recipe: Torta di Carote

Torta di Carote
Carrot Cake


Parchment paper
1 and 1/2 cups whole blanched almonds (about 8 ounces)
1 cup granulated sugar
1 lb carrots (see note, above)
1 large lemon
1 stick (1/2 cup) margarine, softened
2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 tablespoons plus 3/4 teaspoon Passover cake meal or potato starch
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
6 large egg whites
1/4 cup superfine granulated sugar


Preheat oven to 350° F.

Grease a 9-inch round cake pan and line bottom with a round of parchment paper. Grease paper.

In a shallow baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and transfer to a bowl to cool completely. Leave oven on.

In a food processor finely grind nuts with 1/4 cup granulated sugar.

In food processor fitted with medium shredding disk shred carrots.

Grate zest of lemon.

In a bowl with an electric mixer beat together margarine and remaining 3/4 cup granulated sugar until light and fluffy.

Add yolks, extracts, and zest and beat until combined well.

In another bowl stir together ground nuts, 4 tablespoons meal or starch, cinnamon, nutmeg, and a pinch salt. Beat nut mixture into margarine mixture and beat in carrots.

In a bowl with cleaned beaters beat whites until they just hold stiff peaks.

Stir about one third whites into batter to lighten and fold in remaining whites gently but thoroughly until just combined.

Pour batter into cake pan and smooth top.

Bake cake in middle of oven until top is springy to the touch and cake pulls away from sides of pan, about 50 minutes.

Cool cake in pan on a rack. Run a sharp small knife around edge of pan to loosen and invert cake onto a plate.

Peel off parchment and invert cake onto a platter (right side up).

In an electric coffee/spice grinder, grind remaining 3/4 teaspoon meal or starch with superfine sugar until powdery and sift over cake. Serves 6 to 8.

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:

Man Fined For Staring Too Insistently

Lecco - April 17 - An Italian court on Thursday slapped a suspended ten-day jail sentence and a 40-euro fine on a man who stared too hard at a fellow passenger on a train.

The 30-year-old man was found guilty of harassment after looking at a woman in the same train compartment "too insistently" while they traveled on the Sondrio-Milan regional train.

According to the 55-year-old woman, the man had sat "too close" to her on the previous day's journey after asking her to move her coat. The next day the man did not speak to the woman, but sat in front of her staring in a way she found "impertinent and inappropriate". The woman reported the man to the railway police after she got off the train.

The man, who claims he was looking at the woman only because she happened to be sitting directly in front of him, has lodged an appeal.

"Impertinent and inappropriate?"
"Cara Signora, ma vaffanculo!"

It's difficult to guess what the highlight of his day was; the alarm clock waking him up at 5:30 a.m., running like a mad man to the station to catch the train to work, or taking his first customer service call.

To create such a fuss, this woman must have looked like Sophia Loren or Mussolini.

Look, folks, no one is shameful anymore.
There is no shame in Italian society.

Why doesn't he just wear a shirt that says, "I'm impertinent, inappropriate and stupid!" Maybe that will satisfy her.

"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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