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 06/03/08 Lemon Granita from CookiesFromItaly.com

"Quel che non ammazza, ingrassa." (What won't kill you, will feed you.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Frittata con Asparagi e Peperone
  -Farfalle con Piselli e Pancetta
  -Granita di Limone

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

Arrivederci!

Yours Truly,              
Adriana Ciccarello       


 Gourmet Italian Cookies for the 4th of July

Complete your 4th of July outdoor celebrations with a platter of our scrumptious sesame seed biscotti, almond, fig, pistachio and amarena gourmet cookies at the table. It's sure to please your family and friends!

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: Frittata con Asparagi e Peperone

Frittata con Asparagi e Peperone
Baked Asparagus and Yellow Pepper Frittata

Ingredients:

2 lbs thin asparagus
2 large yellow bell peppers
3 shallots
1 medium zucchini
3 scallions
1 tablespoon unsalted butter
10 large eggs
1/2 cup heavy cream
3 tablespoons chopped fresh flat-leafed parsley leaves
1 and 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Directions:

Preheat oven to 350 F. and butter a 13 x 9 x 2-inch glass baking dish (3-quart).

Trim asparagus and diagonally cut into 1/4-inch-wide slices.

Cut bell peppers into 1/4-inch-wide strips and mince shallots.

Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.

Have ready a bowl of ice and cold water.

In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander.

Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.

In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes.

In a large bowl whisk together eggs, cream, parsley, salt, and pepper.

Stir in asparagus, bell pepper mixture, zucchini, and scallions.

Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes.

Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered.

Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto a platter. Serves 12 as part of a brunch menu.

That's it!


 Recipe: Farfalle con Piselli e Pancetta

Farfalle con Piselli e Pancetta
Farfalle with Peas and Pancetta

Ingredients:

2 lbs fresh peas in pod or one 10-ounce box frozen baby peas
1 lb sugar snap peas and/or snow peas
1/2 lb sliced pancetta
2 shallots
1 lb dried farfalle or rotini
3 tablespoons extra virgin olive oil
Freshly grated Parmigiano-Reggiano

Directions:

Shell fresh peas if using.

Diagonally cut sugar snaps and/or snow peas into thirds.

Finely chop pancetta and shallots separately.

Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for peas and pasta. Have ready a bowl of ice and cold water.

Cook fresh or frozen peas in boiling water until tender, about 2 minutes, and with a slotted spoon transfer to ice water to stop cooking.

Cook sugar snaps and/ or snow peas in boiling water until crisp-tender, about 2 minutes, and with slotted spoon transfer to ice water.

Reserve water in pot over low heat, covered. Drain peas in a colander and transfer to a bowl.

In a deep 12-inch heavy skillet heat olive oil over moderate heat until hot but not smoking and cook pancetta in olive oil, stirring, until golden brown and edges are crisp, about 10 minutes.

Stir in shallots and cook, stirring, until just tender, about 2 minutes.

Return water in pot to a boil.

Cook pasta in boiling water, stirring occasionally, until 'al dente' and ladle out and reserve 1 cup pasta water.

Drain pasta in colander and add to pancetta mixture with peas, 1/4 cup reserved pasta water, and salt and pepper to taste.

Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through.

Serve pasta with Parmigiano-Reggiano cheese. Serves 4 as a main course.

That's it!


 Recipe: Granita di Limone

Granita di Limone
Lemon Granita

Ingredients:

2 to 3 large lemons
1 cup filtered or bottled still water (not distilled)
1/3 cup superfine granulated sugar

Directions:

With a vegetable peeler remove zest in long pieces from 2 lemons.

Squeeze 1/2 cup juice from lemons.

In a small heavy saucepan heat water and sugar, stirring until sugar is dissolved.

Stir in zest and transfer syrup to a bowl to cool.

Chill syrup, covered, until cold.

Discard zest and stir in lemon juice.

For eastern-Sicilian granita:

Freeze lemon mixture in an ice-cream maker until spoonable but not crumbly and serve immediately.

For western-Sicilian granita:

Freeze lemon mixture in a metal bowl, stirring every 30 minutes to remove ice crystals from side of bowl, until liquid has become granular but is still slightly slushy, about 3 to 4 hours.

Serve granita immediately. Makes about 2 and 1/2 cups.

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:

Phoney Father Blesses and Swindles Mourners

Palermo - July 29, 2007 - Police are searching for a phoney priest who conducted funeral services before making off from each with hundreds of Euros left by mourners in the collection plate.

Father Marco, as he called himself, told genuine priests at a series of cemetery chapels in Sicily that he had been asked by the families of the deceased to carry out the service.

Dressed in the traditional collar and full Catholic robes, the "priest" conducted the funerals helped by two "altar servers" who were his accomplices in the scam.

At the end of each ceremony the "servers" passed among the congregation with a collection plate, before making off with the cash.

The police said the trio had carried out the swindle at several cemeteries across Sicily, picking out their victims by carefully scanning newspaper death notices.

Giacinto Vaccarella, a police spokesman in Palermo, said: "They have struck at least half a dozen times. For all the targeted funeral services, the families had requested donations and no flowers." In the incident at Rotoli cemetery, police said more than 750 Euros ($1000) had been stolen. Officials refused to identify the victims of the fraud, who are understood to be very upset.

To make matters worse for those involved, the fake services are invalid in the eyes of the Church.

A local priest said: "I can't understand people who exploit the bereaved like this.

"A bogus ceremony has no religious significance at all, and needs to be carried out again which just brings on more heartache for the families involved."

"Cacchio!" Welcome to another episode of "Sicilian Charades!"

This is a result of Southern Italians who are extremely into worshipping Catholicism and their own big heads.

A local priest said: "I can't understand people who exploit the bereaved like this." We can't understand why the hillbillies in the outskirts of Sicily who recently discovered electricity didn't hear the dearly departed spinning in their caskets during the ceremonies.

According to the holy statistics released by the Italian bishops' conference (CEI), the number of priests in Italy has been cut in half during the past century, while the country's population has grown. There are now 31,474 priests in the country, down from 69,000 at the beginning of the 20th century.

These numbers do not take into account the phoney Fathers Marco, Guido, Vincenzo, Giuseppe, the juvenile altar delinquents, the Mother Theresas and Popes John Paul 3, 4, and 5 who roam the island.

"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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