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 04/23/13 Trout Fillets with Parsley Pesto

"Le parole non fanno buchi, ma gli stupidi si riempiono la pancia." (Words won't make holes but stupid people who utter them will fill up bellies.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Polenta Soup
  -Rigatoni in Tomato Sauce
  -Trout Fillets with Parsley Pesto

"Buongiorno!" Thank you for finding those precious minutes for our family bakery. Remember, life is too short. It's a "combination of magic and pasta." (Federico Fellini).

Arrivederci and grazie again!

Yours Truly,              
Adriana Ciccarello       


 Cookie of the Week: Buccellati

"Italian Buccellati" 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 (13.25 - 13.75 U.S. Dollars) + 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 (24.75 - 25.25 U.S. Dollars).


 Recipe: Polenta Soup

Polenta Soup
Minestra Di Polenta

Ingredients:

9 oz (250 grams) coarse polenta flour
1 onion, chopped
1 and 3/4 pints (1 liter) milk
3 oz (80 grams) butter
3 and 1/2 fl oz (100 ml) double cream
1 and 1/2 oz (40 grams) Parmigiano cheese, freshly grated
Salt and pepper

Directions:

Melt 1 and 1/2 oz (40 grams) of the butter in a saucepan.

Add the onion and cook over a low heat, stirring occasionally, for about 10 minutes until lightly browned.

Bring the milk to just below simmering point in another pan, then remove from the heat.

Stir the polenta flour into the onion and cook, stirring constantly, for 3-4 minutes.

Gradually stir in the warm milk and 18 fl oz (500 ml) warm water.

Season with salt and pepper to taste and cook for 1 hour.

Stir in the cream, the remaining butter and the Parmigiano cheese and serve. Serves 4.

That's it!

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 Recipe: Rigatoni in Tomato Sauce

Rigatoni in Tomato Sauce
Rigatoni in Salsa di Pomodoro

Ingredients:

One (28 oz) can whole, peeled tomatoes in juice, crushed by hand
3 tbsp extra virgin olive oil
2 medium carrots, minced
1 large yellow onion, minced
2 cloves garlic, minced
2 sprigs rosemary
2 sprigs sage
1/2 cup red wine
Kosher salt
Freshly ground black pepper, to taste
1 lb. dried rigatoni
1/4 cup thinly sliced parsley leaves
1/3 cup coarsely grated Pecorino Romano or mozzarella cheese

Directions:

Heat olive oil in a 4 quart saucepan over medium heat.

Add carrots and onion, and cook, stirring, until soft, about 9 minutes.

Add garlic, rosemary, and sage, and cook, stirring, until fragrant, about 1-2 minutes.

Add wine, and cook, stirring, until reduced by half, about 5-6 minutes.

Add tomatoes, and bring to a boil.

Reduce heat to medium-low, and cook, stirring, until reduced, about 1 hour.

Discard herbs and puree sauce in a blender.

Season sauce with salt and pepper.

Keep warm.

Bring a large pot of salted water to a boil over high heat, and add rigatoni pasta.

Cook, stirring, until 'al dente', about 9 minutes.

Drain pasta, reserving 1 cup pasta water.

Toss pasta and sauce in a bowl, adding tablespoons of pasta water to create a smooth sauce.

Divide pasta and sauce among bowls, and garnish with parsley and cheese. Serves 6 to 8.

That's it!

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 Recipe: Trout Fillets with Parsley Pesto

Trout Fillets with Parsley Pesto
Filetti di Trota con Pesto di Prezzemolo

Ingredients:

For the Pesto:
1 garlic clove
2 cups packed flat-leaf parsley leaves
3/4 cup extra-virgin olive oil
3 tablespoons walnuts, lightly toasted
1/4 teaspoon fine sea salt
4 teaspoons fresh lemon juice

For the Trout:
2 tablespoons extra-virgin olive oil, divided
Three (1 pound) red trout fillets; freshwater trout
2 tablespoons fresh lemon juice
3/4 teaspoon fine sea salt
1/2 teaspoon dried hot red-pepper flakes

Directions:

Prepare the Pesto:
With the motor running, add garlic into a food processor and process until finely chopped.

Add parsley, olive oil, nuts, sea salt, 1/8 teaspoon pepper, and puree until smooth.

Transfer to a bowl and stir in lemon juice.

Prepare the Trout:
Preheat oven to 350?F with rack in middle.

Brush bottom of a large shallow baking pan with 1 tablespoon olive oil.

Put fillets, skin sides down, in baking pan and drizzle with lemon juice and remaining tablespoon olive oil.

Sprinkle with sea salt, red-pepper flakes, and 1/4 teaspoon pepper.

Bake fish until just cooked thorough, 12 to 15 minutes (depending on thickness).

Serve fish with pesto. Makes 6 servings.

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:

Easter Tables Lighter But The Spending and Family Disputes Will Remain The Same

Rome - April 4, 2012 - Tables may have less dishes for Easter this year, but they will be just as expensive as last year, said the Italian Agriculture Confederation, Cia, on Wednesday.

Consumers are expected to spend approximately 3.5 billion euros on food goods for their holiday lunches, dinners and picnics, but with purchasing power reduced between 5 to 7%.

Classic favorites like chocolate eggs will cost approximately 5 to 8% more compared to last year, lamb 6% and salami 10% more.

Italians will spend around 650 million euros for cheese, 610 million for wine and 135 million on eggs, expected to be consumed at an average of eight per person for a national total of 500 million euros.

Well, dear readers, it's that joyous time of the year when the irritating expression "Natale con i suoi, Pasqua con chi vuoi" ("Christmas with his/her family, Easter with whoever you want") is again heard.

Our sympathies to those of you who will spend Easter with who you don't want. You're shaking your head in disappointment..but keep a stiff upper lip.

So, if you're on your way to:

- Enna (Sicily): Keep your eyes wide open while driving for there are more than 2,000 friars dressed in ancient costumes parading through the streets of the city. They could make themselves useful by giving you a hand finding a parking spot.

- Trapani (also in Sicily): You could go see their Good Friday procession, "Misteri di Trapani", that is more dramatic than "Les Miserables" and "Phantom of the Opera" combined...and is 24 hours long. We repeat, you COULD go see it.

- Panicale (Umbria): Again, eyes wide open while driving for the town residents are out in the streets playing "Ruzzolone".

Part 'bocce', part yo-yo, and part lunacy, the player launches a 4 kilo (9 pound) round of Pecorino cheese with a leather strap wrapped around the cheese's middle. The player who rolls their cheese around the outside of the town's walls in the fewest number of strokes wins. The owners of the cars with dents, broken windshields and damaged exhaust systems also win.

Smile for Easter lunch will be a festival of spectacular dishes (fried artichokes, roasted baby lamb, sauteed artichokes with baby potatoes, sweet ricotta raviolis, etc.). Eat like there's no tomorrow...and ignore the family disputes regarding the inheritance, the relative who doesn't belong buried in the family mausoleum and that other relative who didn't receive enough family votes in the local elections.

At the end when it's all over, pretend to say good-bye as though it will be the last time you'll ever see each other. Hug more. Kiss more. Force yourself to cry if you're that talented. You have no choice but to make the good-bye look very convincing...otherwise, you'll be the topic of family discussion at Christmas.

"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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