05/20/08 Shrimp and Fennel Risotto from

"Finchè c'è vita c'è speranza." (Where there's life, there's hope.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Pane con Aglio e Burro di Pecorino Romano
  -Risotto di Finocchio e Gamberi
  -Scaloppine di Vitello con Salsa di Gorgonzola

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


Yours Truly,              
Adriana Ciccarello       

 Gourmet Italian Cookies for the 4th of July

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If you would like to order for the 4th of July, please keep in mind the following deadline:
All orders must be placed by Monday, June 23, at 6:00 P.M. EST.

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 Recipe: Pane con Aglio e Burro di Pecorino Romano

Pane con Aglio e Burro di Pecorino Romano
Garlic Bread with Pecorino Romano Butter


1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup grated Pecorino Romano cheese
1/4 cup finely chopped fresh Italian parsley
2 garlic cloves, minced
1 14-inch-long loaf Italian or French bread, halved lengthwise


Mix butter, cheese, parsley and garlic in medium bowl to blend well. Season with pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

Preheat oven to 500° F.

Place bread, cut side up, on baking sheet.

Spread butter mixture evenly over cut sides of bread.

Bake until topping is golden brown and bread is heated through, about 5 minutes.

Cut bread crosswise into 2-inch-wide pieces. Serve immediately. Serves 10.

That's it!

 Recipe: Risotto di Finocchio e Gamberi

Risotto di Finocchio e Gamberi
Shrimp and Fennel Risotto


6 ounces medium shrimp (12 to 15)
1 small onion
1 small fennel bulb (sometimes called anise) including fronds if possible
1 cup chicken broth
3 cups water
1 tablespoon unsalted butter
2/3 cup Arborio rice
1/4 cup dry white wine


Peel and devein shrimp.

Halve shrimp lengthwise and in a bowl season with salt.

Finely chop onion.

Trim fennel stalks flush with bulb, reserving fronds and discarding stalks, and trim any discolored outer layers.

Halve bulb lengthwise and discard core. Finely chop bulb.

Finely chop enough reserved fronds to measure about 2 tablespoons.

In a 1 and 1/2-quart saucepan bring broth and water to a simmer and keep at a bare simmer.

In a 2-quart heavy saucepan cook onion and fennel bulb in butter over moderately low heat, stirring, until softened.

Add rice and cook, stirring, 2 minutes. Increase heat to moderate and add wine.

Cook mixture, stirring, 1 minute. Stir in 1/2 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until broth is absorbed.

Continue cooking and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still 'al dente', 18 to 20 minutes total. (There will be broth left over.)

Stir shrimp into risotto and cook, stirring constantly, until shrimp are just cooked through, about 3 minutes. If desired, thin risotto to desired consistency with some leftover broth.

Stir in fennel fronds if using and salt and pepper to taste and serve risotto immediately. Serves 2.

That's it!

 Recipe: Scaloppine di Vitello con Salsa di Gorgonzola

Scaloppine di Vitello con Salsa di Gorgonzola
Veal Scaloppine with Gorgonzola Sauce


1 cup beef stock or beef broth
1 cup chicken stock or chicken broth
1 lb veal scaloppine
All purpose flour
3 tablespoons (about) extra virgin olive oil
1 cup whipping cream
3/4 cup chopped seeded plum tomatoes
6 tablespoons chopped fresh basil
1 tablespoon tomato paste
2/3 cup crumbled Gorgonzola cheese


Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.

Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess.

Heat 1 tablespoon olive oil in heavy large skillet over high heat.

Working in batches, add veal and saute until cooked through, about 2 minutes per side.

Transfer veal to platter; tent with foil to keep warm.

Repeat with remaining veal, adding more olive oil to skillet as necessary.

Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet.

Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes.

Add 1/3 cup Gorgonzola cheese; stir until melted.

Pour sauce over veal.

Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola. Serves 4.

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:

Italian Funeral Scam Busted

Bari - April 23, 2008 - Police on Wednesday arrested 33 people in connection with a probe involving organized crime, funeral parlors and mortuary staff at local hospitals and private clinics here in southeast Italy.

Code-named Operation "Dearly Departed", the investigation uncovered a criminal organization which demanded kickbacks of 100 euros from funeral parlors not connected with organized crime which brought home patients who died in hospital.

Hospital staff who found 'clients' for funeral parlors connected with the mob received payoffs of between 300 and 650 euros, depending on the arrangements made by the families of the deceased.

The investigation began in 2006 and evidence gathered by police included tapes of thinly veiled threats made to mortuary staff at the Di Venere Hospital here by local crime boss Antonio Di Cosola. The staff were called outside the hospital on a pretext and found themselves confronted by Di Cosola and some of his thugs.

The Mafioso told them that they had to respect the laws of the 'family' and pass all funeral business to a parlor run by Rosa Porcelli.

Di Cosola, Porcelli and her husband Pellegrino Labellarte were all taken into custody on Wednesday on extortion and other charges, including criminal association.

It never ends...even after you're dead.

You have to admit the Mafia has some pair of 'coglioni'.
You must respect the laws of the so-called 'family' by referring dearly departed 'clients' to the caring Rosa "Porca" Porcelli.
Hmmm...You would think burning in hell for all eternity would be rated high on their agenda.

Do you remember the good ol' days when you were confident a hospital staff would do everything possible to give you or your loved ones all the best health care available? Now, you can't even trust these rat bastards.

Who needs the aggravation!

You're better off taking your dearly departed straight home from the hospital and burying them in the yard.

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