05/29/07 Pistachio, Raspberry and White Chocolate Biscotti from

"Siccome la casa brucia, riscaldiamoci." (Since the house is on fire let us warm ourselves.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Zucchini Trifolati con Pomodoro
  -Agnolotti con Carne e Spinaci
  -Pistachio, Raspberry and White Chocolate Biscotti

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

Enjoy the issue!

Yours Truly,              
Adriana Ciccarello       

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 Recipe: Zucchini Trifolati con Pomodoro

Zucchini Trifolati con Pomodoro
Zucchini Trifolati with Tomato


1 lb zucchini
10 oz cherry tomatoes
2 garlic cloves
2 tbsp basil leaves
Extra virgin olive oil


Wash the zucchini. Cut them in half lengthwise, then into rough pieces of about 3/4 inch.

Divide the tomatoes in half and squeeze out some of the seeds and juice.

Peel the garlic and cut into slivers. Chop the basil.

Heat 2 tbsp of olive oil in a skillet. Add the zucchini and garlic, and stir to combine. When the zucchini begins to brown, add the tomatoes, salt and pepper. Stir well, then cook for 5 minutes.

Remove from the heat and add the basil. Drizzle with more olive oil and cover. Let sit for at least 10 minutes before serving. Makes 4 servings.

That's it!

 Recipe: Agnolotti con Carne e Spinaci

Agnolotti con Carne e Spinaci
Agnolotti with Meat and Spinach Filling


For the filling:
1 large chicken thigh with skin and bones
1 8-ounce boneless veal rib chop
1 8-ounce piece pork tenderloin
1 celery stalk, coarsely chopped
1/2 carrot, peeled, coarsely chopped
1/2 onion, cut into wedges
4 large fresh sage leaves
1 large sprig fresh rosemary
3 tablespoons extra virgin olive oil
1 tablespoon butter
1 large shallot, minced
6 ounces fresh spinach leaves (about 6 cups packed)
2 tablespoons freshly grated Parmigiano cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg

For the pasta dough:
1 3/4 cups (or more) all purpose flour
1/2 teaspoon salt
3 large eggs
2 large egg yolks
3/4 cup (1 and 1/2 sticks) butter
8 fresh sage leaves, chopped
Parmigiano cheese shavings


For the filling:

Preheat oven to 350 F.

Combine first 8 ingredients on rimmed baking sheet; drizzle with olive oil and toss to coat. Roast until all meats are cooked through, stirring occasionally, for about 45 minutes.

Meanwhile, melt butter in large skillet over medium heat. Add shallot; saute for 3 minutes. Working in batches, add spinach to skillet and toss until wilted before adding more, about 5 minutes total. Remove from heat and cool.

Remove skin and bones from chicken thigh and discard. Coarsely dice chicken, veal and pork; transfer to food processor. Add meat pan juices, spinach, Parmigiano cheese, salt, pepper and nutmeg. Process until meats and spinach are finely chopped, stopping often to scrape down sides of bowl. Transfer mixture to bowl. (Can be made 1 day ahead.) Cover and chill.

For the pasta dough:

Blend 1 3/4 cups flour and salt in food processor. Add whole eggs and yolks and blend until dough forms, adding more flour by tablespoonfuls if too wet. Turn out dough on lightly floured surface; knead until smooth and elastic, sprinkling with flour if needed to prevent sticking, about 8 minutes. Wrap dough in plastic wrap and refrigerate 1 hour.

Cut dough into 4 equal pieces. Turn pasta machine to widest setting. Flatten 1 dough piece into rectangle. Cover remaining dough pieces with plastic wrap. Run dough through machine 4 times. Adjust machine to next narrower setting. Run dough through machine 4 times.

Repeat running dough strip through machine 4 times on each narrower setting, cutting dough strip in half crosswise for easier handling when strip becomes very long and dusting dough with flour as needed to prevent sticking. Continue rolling until pasta strips are 22 to 24 inches long, dusting lightly with flour as needed. Repeat rolling with remaining 3 dough pieces. Let dough strips dry slightly on work surface until no longer sticky to touch for easier handling, about 10 minutes.

Line 2 baking sheets with parchment paper; dust lightly with flour. Cut each dough strip into 3-inch squares (about 7 to 8 per strip). Place 1 generous teaspoon filling in center of each square. Brush 2 adjacent dough edges with water. Fold 1 long side over filling, enclosing filling and pressing to seal, forming rectangle. Transfer to prepared baking sheets, arranging in single layer. (Can be made 2 hours ahead.) Cover with towel and let stand at room temperature.

Melt butter with chopped sage in large skillet over medium-high heat; remove from heat.

Bring large pot of salted water to boil. Add half of agnolotti to pot and cook just until tender, about 8 minutes. Using slotted spoon transfer agnolotti to sieve to drain, then add to skillet with melted butter. Repeat with remaining agnolotti.

Toss over medium-high heat until coated and heated through, about 3 minutes. Season with salt and pepper.

Divide agnolotti among 8 bowls; sprinkle with Parmigiano shavings and serve. Makes 8 servings.

That's it!

 Recipe: Pistachio, Raspberry and White Chocolate Biscotti

Pistachio, Raspberry and White Chocolate Biscotti

For variety, dip half of the biscotti in melted white chocolate and the other half in dark chocolate. Or, drizzle the melted chocolate over the biscotti instead.


3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs
2 tablespoons canola oil
2 and 1/2 teaspoons almond extract
3/4 cup shelled raw unsalted natural pistachios
1 cup dried raspberries or chopped dried strawberries (about 5 ounces)
1/2 cup chopped high-quality white chocolate (such as Lindt or Perugina)
8 ounces high-quality white chocolate (such as Lindt or Perugina) and/or 8 ounces bittersweet or semisweet chocolate, chopped


Preheat oven to 350 F. Line large baking sheet with parchment paper.

Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar, eggs, oil and almond extract in large bowl until well blended. Add flour mixture and beat until smooth. Stir in pistachios, dried berries, and 1/2 cup chopped white chocolate.

Drop dough by heaping tablespoonfuls in two 12-inch-long strips on prepared baking sheet, spacing strips 3 inches apart. Using wet fingertips, shape each strip into 3-inch-wide log, pressing evenly (logs may look slightly lumpy).

Bake logs until lightly browned and almost firm to touch, for about 30 minutes. Cool logs on sheet 30 minutes. Reduce oven temperature to 325 F.

Carefully transfer logs to cutting board. Line same baking sheet with parchment paper. Cut each log crosswise into generous 1/2-inch-thick slices. Stand biscotti upright, spacing about 1/4 inch apart, in 3 rows on prepared baking sheet. Bake until pale golden (biscotti may be soft but will firm as they cool), about 20 minutes. Cool completely on baking sheet.

Line another large baking sheet with parchment paper. Place 8 ounces chopped white chocolate in medium glass bowl. Place 8 ounces chopped bittersweet chocolate in another medium glass bowl, if desired. Microwave separately on medium in 20-second intervals just until chocolate is soft to touch, about 40 seconds total (do not overheat or chocolate will burn or seize). Stir chocolate until smooth.

Dip 1 end or 1 side of each biscotti in chocolate; place on baking sheet. Chill until chocolate is set, about 30 minutes. (Can be made ahead. Arrange in single layer in airtight container and chill up to 5 days or freeze up to 2 weeks.) Makes about 3 dozen.

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:

Italy Unveils Pizza In a Cone

Rome - April 16 - In the innermost recesses of an exclusive school for top chefs, Italians have been plotting a devastating counter-strike against the hot dog and the hamburger as the emperors of fast food.

US supremacy on a battlefield stretching from stadium terraces to railway platforms has been assured by the unique portability of its fare. Unique, that is, until the arrival of the hand-held pizza.

Thanks to Rossano Boscolo, whose cone-shaped creation was unveiled yesterday at an exhibition in Milan, slobs the world over can walk, talk and eat pizza at the same time without having to worry about dribbling mozzarella or slithery slices of tomato.

Isabo Rinaldi, spokeswoman for the inventor's company, Boscolo Etoile, said the first outlet for Konopizzas had opened without publicity in the northern Italian city of Bergamo on March 27. It would be followed by at least six more in different parts of Italy.

"A contract is being signed with a big British company to take the Konopizza to the UK," she added.

The pizza takes three minutes to cook in a special oven, also designed at Mr. Boscolo's training school. "He put a lot of study into finding ways to make sure that neither the mozzarella nor the tomatoes released water," Ms Rinaldi said.

"He's also managed to ensure the dough stays crunchy. The result is that your hands stay clean."

This weapon of mess destruction is available in several varieties, including the classics margherita and capricciosa, and costs 1.80 Euros ($2.15).

But she denied that it had been conceived as a challenge to US gastronomic hegemony.

"All that Mr. Boscolo did was to take aspects of two quintessentially Italian food products, the pizza and the ice cream, and combine them," she said.

"Dio Mio!" This will become very big in Italy. Why? Because we've come up with wackier food inventions:

- French Fries Hero: hero sandwich filled with French fries and topped off with ketchup and mayonnaise. It's very popular with teenagers in the south.

- Calamari Hero: hero sandwich filled with fried calamari.

- Arancine: Fried rice balls (size of softballs) filled with rice, peas and chopped meat.

"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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