06/02/15 Veal Loin Stuffed with Goat Cheese, Bell Peppers and Basil

"Amicizie e maccheroni, sono meglio caldi." (Friendships and macaroni are best when they are warm..) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Pizza with Rosemary and Sea Salt
  -Pizza with Barbecue Chicken and Bell Pepper
  -Veal Loin Stuffed with Goat Cheese, Bell Peppers and Basil

"Un caloroso saluto a tutti!" How have you've been doing these past few months? Yes, I have we've been doing seeing that our last recipe publication was over seven months ago? Well, there were our families, the bakery, obligations and even a couple of disappointments, in particular, with the United States Postal Services which had let our bakery down on more than one occasion since Christmas.

We sincerely appreciate all the letters you, our readers, have sent these past months. It kept reminding all of us at the little bakery that we had all grown together into one big family. From the bottom of all our hearts we thank you again for your warmth and patience and hope you enjoy your new Italian recipes. Stay tuned for more are on the way.

Arrivederci and grazie again!

Yours Truly,              
Adriana Ciccarello       

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 Recipe: Pizza with Rosemary and Sea Salt

Pizza with Rosemary and Sea Salt
Pizza con Rosmarino e Sale Marino


1 and 1/2 pounds fresh pizza dough or two 10-ounce fully baked thin pizza crusts (such as Boboli)
Extra-virgin olive oil
2 teaspoons minced fresh rosemary, divided
Sea salt


Prepare barbecue (medium-high heat).

Divide dough in half.

Stretch and roll each piece to a 10-inch round.

Brush 1 side of each dough round or baked crust with olive oil.

Sprinkle each with 1/2 teaspoon rosemary, sea salt, and pepper.

Place on grill, seasoned side down.

Brush tops with olive oil.

Sprinkle each with 1/2 teaspoon rosemary, sea salt, and pepper.

Grill until just golden, about 4 minutes per side for fresh dough and 2 minutes per side for baked crusts.

Cut pizzas into wedges and serve. Serves 2-3.

That's it!

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 Recipe: Pizza with Barbecue Chicken and Bell Pepper

Pizza with Barbecue Chicken and Bell Pepper
Pizza con Pollo del Barbecue e Peperone


1 and 1/2 cups shredded cooked chicken
3/4 cup spicy or hickory-flavored barbecue sauce
One 16-ounce baked cheese pizza crust (such as Boboli)
1/2 medium onion, sliced
1/4 green bell pepper, sliced
1/4 red bell pepper, sliced
1/3 cup drained oil-packed sun-dried tomatoes, thinly sliced
1/4 cup pine nuts
2 teaspoons dried oregano crumbled
1 and 1/2 cups packed shredded mozzarella cheese (about 6 ounces)


Preheat oven to 450?F.

Combine the chicken and barbecue sauce in a small bowl.

Let the mixture stand for about 15 minutes.

Place the pizza crust on a baking sheet.

Spread the chicken mixture over.

Arrange the onion, bell peppers, sun-dried tomatoes and pine nuts over.

Sprinkle with the oregano.

Season lightly with salt and pepper.

Spread the cheese evenly over.

Bake pizza until crust is crisp and cheese bubbles, about 17-20 minutes.

That's it!

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 Recipe: Veal Loin Stuffed with Goat Cheese, Bell Peppers and Basil

Veal Loin Stuffed with Goat Cheese, Bell Peppers and Basil
Vitello Farcito con Formaggio di Capra, Peperoni e Basilico


For the Filling:
2 large yellow bell peppers
One 3-ounce package cream cheese with chives at room temperature
One 5.3-ounce package basil and roasted garlic goat cheese or 6 ounces soft fresh goat cheese such as Montrachet at room temperature

For the Veal:
One 4 and 3/4-pound center-cut veal rib roast or rack of veal, boned, trimmed of all fat and outer membrane
1 bunch fresh Arugula, stems trimmed
16 large fresh basil leaves
14 oil-packed sun-dried tomatoes, drained
2 tablespoons (1/4 stick) butter
8 pancetta slices

For the Sauce:
2 and 3/4 cups chicken broth
3 medium shallots, finely chopped
1/4 cup fresh lemon juice
2 tablespoons drained capers
1/2 cup (1 stick) butter, cut into pieces at room temperature
2 tablespoons chopped fresh parsley


Prepare the Filling:
Char peppers over a gas flame or in a broiler until blackened on all sides.

Wrap in a paper bag and let stand for about 10 minutes.

Peel the peppers.

Cut them lengthwise into quarters.

Seed and stem the peppers.

Trim the edges of the peppers to flatten all the sides if necessary.

Stir the cream cheese and goat cheese in a small bowl to blend.

Prepare the Veal:
Butterfly the veal by starting with 1 long side of the veal and cutting it horizontally to within 1 inch of the opposite long side.

Open the veal like a book.

Place a large sheet of plastic wrap over the cut surface of the veal.

Using a meat pounder or rolling pin, pound the veal to a generous 1/2-inch even thickness, forming a rectangle approximately 10 X 12 inches.

Season with salt and pepper.

Blanch the Arugula in a saucepan of boiling water just until wilted, about 2 seconds.


Rinse with cold water.

Drain well on paper towels and pat dry.

Repeat the blanching process with the basil leaves.

Overlap the Arugula leaves down the center of the veal, forming a 2-inch-wide by 12-inch-long strip.

Cover with half of the bell peppers, skinned side down.

Top with the tomatoes, arranged in 2 rows.

Set aside 1/4 cup of the cheese mixture for the sauce.

Spoon the remaining cheese mixture in an even log atop the tomatoes.

Arrange the remaining bell peppers, skinned side up over the cheese.

Arrange the blanched basil leaves over the peppers.

Fold 1 long side of the veal over the filling.

Tightly roll up the veal jelly roll style.

Cover the ends of the veal roll with heavy-duty aluminum foil to enclose the filling completely.

Tie kitchen string around the veal roll every 1 and 1/2 inches to maintain a neat log shape.

Wrap string lengthwise around the veal roll to secure the foil at the ends, weaving the string alternately under and over crosswise the ties.

Cover the veal roll and reserved 1/4 cup cheese mixture separately.

Refrigerate until it is well chilled, at least 6 hours.

Preheat the oven to 375?F.

Melt the butter in a heavy large shallow roasting pan over a medium-high heat.

Season the veal with salt and pepper.

Place the veal in a pan and brown on all sides, turning frequently, for about 10 minutes.

Remove the pan from the heat.

Cool veal for 15 minutes.

Drape the pancetta slices over the veal, tucking the ends under the veal.

Roast the veal until a thermometer inserted into the center of the meat (not the filling) registers 140?F, about 45 minutes.

Transfer it to the work surface.

Let stand for about 15 minutes.

Prepare the Sauce:
Combine the chicken broth and shallots in a heavy medium saucepan.

Boil over a high heat until the mixture is reduced to 1/2 cup, about 20 minutes.

Whisk in the lemon juice and capers.

Reduce the heat to low.

Gradually whisk in the butter, then the reserved 1/4 cup cheese mixture and parsley.

Season the sauce to taste with salt and pepper.

To serve, remove the pancetta (optional), string and foil from the veal roast.

Cut the veal roast crosswise into even slices.

Spoon a few tablespoons of the sauce onto each plate.

Top with 2 veal slices.

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:

5 simple ways to earn a 100,000 Euro Italian inheritance

Udine - February 6, 2015 - An Italian man has been ordered to take a psychiatric test after giving a Rome woman and her husband 100,000 Euros ($108,500 USD).

The gift was a way of thanking the couple for their friendship and support when his mother died.

But for prosecutor Paola De Francheschi, the act of generosity was too good to be true. She argued that the couple took advantage of the benefactor's "poor mental or physical health" and ordered a psychiatric assessment of the man, a local newspaper reported.

"I donated that money after reflecting on my life," he said.

"They demonstrated closeness and comfort towards me a few years ago, when my mother died."

The couple were named as Monica Braidic, 26, and Shwan A Hamah Rasheed, a 25-year-old from Iraq.

The case come to light in 2011 when Italy?s financial police probed cash transfers to Iraq over suspected money laundering after the couple sent some of the money to help family there.

Ah, Italians know all to well just how bitter inheritance fights can get. Inheritance conflict is always "the final damn straw" for challenged families, with family members vowing to never speak to one another again and warning "nessuno me lo ficca in culo!" (no one is going to stick it up my _____!)

Now, there's the belief that 92% of inheritances are left to relatives who don't deserve them. Interpret this as your golden opportunity to step in.

Earning an Italian inheritance requires a multi-faceted approach that combines psychology, craftiness, wit, a minimum amount of self-awareness and a good dose of common sense. Try out these recommendations when you are in the company of a well-to-do Italian:

1. Avoid giving worthless opinions and get a T-shirt with the words "Sei perfetto" (You're perfect).
"Who did your hair today...because you're perfect."
"Where did you dig up those shoes...because you're perfect."

2. When an Italian reflects on his life, be careful, he is trying to prove something at the expense of others. And who are you to interrupt this creative flow?
Therefore, always remember: he knows know nothing.

3. How exaggeratedly proud they can get when they tell a funny story.
Bring over an accordion player to the house and tell the Italian you want to turn the story into a ballad.

4. Answer every incredible question that pops up in their head.
"Pasquale, if a woman wears a tight shirt, could she become a grandmother one day?"

5. When you are witness to an Italian's barrage of reprimands directed at a family member or relative, NEVER say a word.
With each embarrassing fact, incident or episode presented, nod both "yes" for you confirm it had occurred AND then "no" to illustrate your equal disgust and shock.

"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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