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 05/29/12 Apple Tart

"I debit a s c i cunij." (Debts are like rabbits.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Cream Of Tomato Soup
  -Bucatini with Mushroom Sauce
  -Apple Tart

"Buon estate!" Thank you for reading your new recipes. I look forward to connecting further in the coming days. Enjoy this week's recipes!

Arrivederci and grazie again!

Yours Truly,              
Adriana Ciccarello       


 Italian cookies for Father's Day

Father's Day is on it's way so finish off his special feast with a cookie gift of great Italian and Sicilian taste. It's sure to please! Fresh Italian almond, fig and pistachio cookies that are shipped worldwide. Thank him for all he's done. Thank him for all he still does.

If you would like to order for Father's Day (June 17) please keep in mind the following deadline:
All orders must be placed by Saturday, June 2, at 12 noon EST.

Click here to order!


 Recipe: Cream Of Tomato Soup

Cream Of Tomato Soup
Zuppa Di Pomodoro

Ingredients:

2 and 1/4 lbs (1 kg) plum tomatoes, peeled, seeded and sliced
2 potatoes, diced
1 onion, thinly sliced
1 oz (25 grams) butter
3 and 1/2 fl oz (100 ml) double cream
Salt and pepper
Parmigiano cheese, freshly grated, to serve
Croutons, to serve (optional)

Directions:

Melt the butter in a saucepan.

Add the onion and cook over a low heat, stirring occasionally, for about 5 minutes until softened.

Add the tomatoes and cook for another 15 minutes.

Season with salt and pepper to taste.

Pour in 1 and 1/4 pints (750 ml) water.

Add the potatoes and bring to a boil.

Lower the heat and simmer for about 1 hour.

Transfer to a food processor and process to a puree.

Pour into a saucepan.

Reheat.

Stir in the cream.

Pour into a soup tureen and serve with Parmigiano cheese and croutons. Serves 4.

That's it!

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 Recipe: Bucatini with Mushroom Sauce

Bucatini with Mushroom Sauce
Bucatini alla Salsa Di Funghi

Ingredients:

1 oz (25 grams) dried mushrooms
7 oz (200 grams) fresh Porcini mushrooms
2 oz (50 grams) fresh ricotta cheese
1 tablespoon concentrated tomato puree
4 tablespoons extra virgin olive oil
1 and 1/2 garlic cloves
12 oz (350 grams) Bucatini pasta
Salt and pepper

Directions:

Place the dried mushrooms in a bowl.

Add warm water to cover and set aside to soak for about 18-20 minutes.

Drain and squeeze out.

Chop half of the fresh porcini mushrooms and thinly slice the rest.

Heat 3 tablespoons of the olive oil with the whole garlic clove in a pan.

Add the drained mushrooms and chopped porcini and cook for about 10 minutes until the mushrooms have expelled all their liquid.

Remove and discard the garlic.

Add 1/4 pint (150 ml) water and cook for 20 minutes.

Transfer the mixture to a food processor and process to a puree.

Stir into the ricotta cheese.

Put the sliced porcini mushrooms into a pan with the remaining olive oil, the remaining garlic and the tomato puree.

Mix well.

Add 2 tablespoons of water and cook for about 15 minutes.

Season with salt and pepper.

Cook the bucatini in a large pan of salted, boiling water until 'al dente'.

Drain, place in a warm serving dish.

Spoon the ricotta sauce mixture and fried mushrooms on top. Serves 4.

That's it!

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 Recipe: Apple Tart

Apple Tart
Crostata di Mele

Ingredients:

For the Pastry:
10.5 oz (300 grams) white spelt flour
5.5 oz (150 grams) superfine sugar
5.5 oz (150 grams) softened butter
Grated peel of 1 lemon
1 egg
1 tsp baking powder
1 pinch salt

For the Custard:
17 fl oz (500 ml) milk
2 eggs
4 tbs superfine sugar
2 tbs plain flour
Lemon peel

For the Tart:
7 oz (200 grams) apricot jam
Cinnamon powder
2 Golden delicious apples
Superfine sugar

Directions:

Prepare the Pastry:
Sieve the flour with the baking powder and place it on a working surface.

Make a well in the middle and add the sugar, the salt and the grated peel of one lemon.

Beat the egg in a bowl and pour it into the well.

Mix the egg with the sugar using your fingers to make a soft dough.

Add the softened butter and mix it to the egg and sugar mixture.

When it is totally mixed, rub all the ingredients with your fingertips and make crumbles.

Start kneading until you have a nice and smooth ball of dough.

Roll it out roughly between two foils of parchment paper and place it in the refrigerator for at least 2 hours.

Prepare the Custard:
Heat the milk on medium with the lemon peel.

Heat until it reaches the steaming point.

Whisk the eggs with the sugar and flour.

Remove the lemon peel from the hot milk and pour it over the egg mixture.

Bring back to the heat, stirring constantly with a wooden spoon. As soon as the custard is thick and veils the spoon, remove from the heat.

Cover with cling film and let it cool.

Prepare the Tart:
Heat the oven to 355F (180C).

Grease a 24 cm round baking tin.

Take the short crust pastry out of the refrigerator, unwrap it and roll it out. For help rolling out the dough, keep the dough on top of the parchment paper and dust it with flour.

Flip the dough over the baking tin and delicately press it all around so the corners are well covered.

Trim the excess dough hanging over the edges of the pan.

Prick the bottom of the dough with a fork.

Spread evenly the bottom of the tart with the apricot jam.

Cover the jam with a thick layer of custard.

Sprinkle the top with a pinch of cinnamon.

Peel and core the apples and slice them into 5 mm thick slices.

Cover the tart surface with the apple slices, arranging them as you wish.

Slightly overlap each apple slice, as to cover completely the tart.

Sprinkle generously with superfine sugar.

Place the tart in the oven and bake for about 50 minutes or until the tart and apples are golden brown.

When done, remove the tart from the oven and let cool completely. Serves 6-8.

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:

How To Win An Italian Oscar, Talent Unnecessary

Rome - March 27, 2012 - Italy's "Oscars" are infested with nepotism and corruption, according to an article in a leading Italian newspaper yesterday. The famous David di Donatello awards, widely regarded as the country's top film honors, are, according to the newspaper, in urgent need of a drastic overhaul.

The awards are selected by a jury of "the relatives of important industry figures, politicians, building contractors, and the usual suspects" and are unworthy to be called the "Italian Oscars".

The 1,600 members of the Italian Academy which votes each year included politicians linked to Silvio Berlusconi, a garbage collecting manager from Rome's famous Cinema Adriano, the wife of the twin brother of controversial and corrupt senator Marcello Dell'Utri, and several members of the powerful De Laurentiis family, the newspaper alleged.

National film academies are usually composed of eminent professionals from particular film-making disciplines: cinematographers to decide the best cinematography award; film editors to decide the winner of that particular gong, and so on and so forth.

The paper said changes were needed immediately to restore the awards' honor ahead of the 2012 ceremony.

First launched in 1955, the David di Donatellos are named after the twin renaissance sculptures by Donatello, and are handed out in May each year. They usually honor mainly films of Italian origin, but there is also a best foreign language film category.

The current president is Gian Luigi Rondi, the 90-year-old critic who recently stepped down as president of the Rome film festival.

Since the early 1980s, Italian cinema has emulated Italy’s cultural devastation: an inward-looking attitude, hooked on incredibly bad television, and dependent on one human being. If Fellini was the maestro of Italian cinema during its golden years, psycho dwarf Berlusconi arranged its collapse.

With very rare exceptions ("La Vita Bella"), Italy’s national story from the 1980s until 2008 was defined by the first-rate films it could no longer make.

With his television stations, Berlusconi's succeeded in changing the people themselves. The jackass has taken everything down to the lowest common denominator. Haven't you noticed we've become ignorant nincompoops and dull as mussels?

And then you have the 1,600 members (including a garbage man) of the Italian film academy who are worshipping their owns big heads and awarding "David di Donatellos" to garbage:

"Primo Amore" (First Love) (2004)
Nominated for best supporting actress, producer and director.

Vittorio is looking for a woman who matches his ideal. Through a classified ad he meets Sonia, a sweet, pleasant, intelligent girl. However, she weighs 125 pounds...which according to Vittorio is way too much. A goldsmith by trade, Vittorio is obsessed with the desire to shape Sonia's body and mind as does a fire with gold.

"Only In Italy" Review: Fascinating movie. Hard to believe the movie wasn't written by Orson Welles and it didn't win the Ace-Hole Award. Hollywood is so turned on they want to unfreeze Walt Disney so he can meet with the producer to negotiate distribution.

-----

Good Morning, Aman (2009)
Oscar for best new director.

An Italian boxer strikes up a friendship with a Somali immigrant.

"Only In Italy" Review: "Porca vacca", that's some plot. We asked the cinema manager to put it on fast-forward and it still went too slow! We saw no effort put into this film. So, on the way out of the cinema we gave an additional 8 Euros as a donation towards making a good one.

-----

Tutta colpa di Giuda (2010)
Oscar for best original song.

A prison-set musical about a female theater director who sets up a reinterpretation of the Crucifixion.

"Only In Italy" Review: The comedic moments failed to make us laugh and the musical numbers are meaningless. The producer and director remind us of people who take home videos and call it a movie.

"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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