06/12/12 Roasted Chicken Sicilian Style

"Le cattive nuove sono le prime." (Bad news first. Bad news travels fast.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Mini Pizzas with Prosciutto, Fontina, Tomato and Basil
  -Fettuccine with Arugula and Cherry Tomato Sauce
  -Roasted Chicken Sicilian Style

"Buon estate!" Thanks once again for being part of the newsletter and part of our larger Italian community. You matter to us. If ever I've missed sending you a reply and you want to be sure you're seen, just hit reply to this email or write to me here. I never mean to miss your messages. I get buried in cookie batter sometimes, and it takes a bit of effort to get back to you. But you're worth it. Keep cool, enjoy your summer and this week's recipes!

Arrivederci and grazie again!

Yours Truly,              
Adriana Ciccarello       

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 Recipe: Mini Pizzas with Prosciutto, Fontina, Tomato and Basil

Mini Pizzas with Prosciutto, Fontina, Tomato and Basil
Pizzette con Prosciutto, Fontina, Pomodoro e Basilico


One 13.8-ounce package refrigerated pizza dough
3/4 cup grated Fontina cheese (about 2 ounces)
8 cherry tomatoes (about 3 ounces), quartered
2 tablespoons grated Parmigiano cheese

2 teaspoons extra-virgin olive oil
1/3 cup thinly sliced fresh basil
1 and 1/2 ounces thinly sliced prosciutto, coarsely torn into strips


Preheat oven to 475F.

Lightly sprinkle rimmed baking sheet with flour.

Roll out pizza dough on lightly floured surface 1/4-inch thick.

Using 2 and 1/2-inch diameter cookie cutter, cut 16 dough rounds.

Arrange rounds on prepared baking sheet.

Sprinkle rounds with Fontina cheese, dividing equally.

Place 2 tomato quarters on each round, pressing gently into dough.

Sprinkle tomatoes with Parmigiano cheese.

Bake pizzette until golden brown, about 12 minutes.

Drizzle pizzette with olive oil.

Sprinkle with basil and lightly with salt and pepper.

Drape prosciutto strips over.

Arrange on platter and serve immediately. Makes 16.

That's it!

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 Recipe: Fettuccine with Arugula and Cherry Tomato Sauce

Fettuccine with Arugula and Cherry Tomato Sauce
Fettuccine con Salsa di Pomodorini e Rucola


For the Arugula Sauce:
2 tablespoons pine nuts, lightly toasted and cooled
5 oz baby arugula, coarsely chopped (7 cups)
1/2 cup extra-virgin olive oil
1/2 oz finely grated Pecorino Romano cheese
1 teaspoon salt

For the Cherry Tomato Sauce
3 tablespoons extra-virgin olive oil
2 garlic cloves, crushed with side of a large knife
1 and 1/2 lb cherry tomatoes (about 5 cups), trimmed if necessary
3/4 teaspoon salt
1 lb dried fettuccine

Extra grated Pecorino Romano cheese


Prepare the Arugula Sauce:
Pulse pine nuts in a food processor until finely ground.

Add arugula, olive oil, cheese, and salt and pulse until almost smooth.

Prepare the Tomato Sauce:
Heat olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until golden, about 2 minutes.

Discard garlic.

Add tomatoes and salt and cook, stirring occasionally, for about 15 to 20 minutes.

Cook fettuccine in a 6 to 8-quart pot of boiling salted water until 'al dente'.

Drain pasta in a colander and return to pot.

Add arugula puree and toss until well coated.

Transfer to a platter or plates and top with tomato sauce. Makes 4 main-course servings.

That's it!

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 Recipe: Roasted Chicken Sicilian Style

Roasted Chicken Sicilian Style
Arrosto di Pollo Alla Siciliana


For the Dressing:
1 large garlic clove, pressed
2 teaspoons coarse kosher salt
2 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil

For the Chicken:
1/2 cup fresh lemon juice
1/2 cup chopped fresh Italian parsley
1/4 cup extra virgin olive oil
6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
Two 3 and 1/2 to 4-pound free-range chickens
Grilled lemons, baby artichokes, and eggplant


Prepare the Dressing:
Mash garlic and 2 teaspoons coarse kosher salt in mortar with pestle or in small bowl with back of spoon until paste forms.

Whisk in lemon juice, then olive oil.

Prepare the Chicken:
Whisk lemon juice, parsley, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.

Place 1 whole chicken in each of 2 resealable plastic bags.

Divide the lemon marinade between bags.

Seal bags, releasing excess air.

Turn to coat chicken with marinade.

Chill chicken at least 1 hour and up to 1 day, turning bag occasionally.

Prepare barbecue at medium heat (If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack).

Remove chickens from marinade.

Sprinkle chickens inside and out with salt and pepper.

Tie legs together.

Place chickens, breast side down, over unlit side of grill.

Cover and grill chickens 45 minutes, adjusting gas levels if using gas grill or adjusting vents and adding more charcoal as needed if using charcoal grill to maintain barbecue temperature between 350F and 400F.

Turn chickens breast side up.

Cover and grill until instant-read thermometer inserted into thickest part of thigh registers 165F, continuing to maintain barbecue temperature between 350F and 400F, about 35 minutes longer.

Transfer chickens to work surface; let rest 10 minutes.

Carve chickens and transfer to platter.

Arrange grilled lemons, baby artichokes, and eggplant around chickens.

Spoon some of dressing over chicken and vegetables.

Garnish with grilled lemons for squeezing over. Serves 6 to 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:

Ugly Italian Mothers Withdraw Kids From School In Protest Over Hot Teacher

Bologna - March 18, 2012 - Four sets of furious parents have pulled their children out of an Italian nursery school after it emerged that one of the teachers posed for model calendars as part of her extra curricular activities.

Michela Roth, a 38-year-old American who has lived in Italy for years and has children of her own, often poses for model shoots during the summer holidays when she returns to the US.

She has won several beauty contests, including Miss Mamma Italiana and Miss Culetto d'Oro (Miss Golden Ass), raising eyebrows and tempers in the tiny town of Castello di Serravalle near Bologna in northern Italy.

"She’s too beautiful and I don't want her teaching my son," one indignant parent told the local newspaper.

But Miss Roth insists that parents who object are simply jealous and old-fashioned.

On her Facebook page their are pictures of the mother of one at the beauty contest as well as her kick boxing in micro-shorts and small top, while she describes her status as 'complicated'.

"I'm always photographed in clothes, I'm never nude," she told the local newspaper. "For me, being a model is a second job, and I do it especially during the summer when the school is closed. But I love being a teacher, that's the main objective in my life. Those who know me can vouch for my professionalism both as a teacher and a model.

"The parents who have withdrawn their children are trying to convince other parents to do the same. I was expecting a bit of criticism, but I could never have imagined it coming to this."

An online poll conducted by the paper showed that the majority of readers were more sympathetic to the teacher than to the disgruntled parents (83 per cent vs 14 per cent), with three per cent who were unsure.

Look, Michela appears to be a very competent and ambitious woman. You can tell she likes to suck in life.

She understands teaching in Italy is one of the lowest paid professions. And, "mamma mia", why anyone chooses this profession willingly is beyond us. If you are someone who has to take a second job, what does it matter what the hell the job is.

Italian teachers today are a diverse and unattractive group of people from both sexes. However, they all share the same challenges:

- The work day is close to 10 hours long,
- They are at the mercy of the little Italian "figli di puttane" they teach,
- And they have to find crafty ways of explaining the child's results to parents without resorting to, "it could be you're a mule at parenting".

But "minchia", if you can just reach one child... eh, how does the rest of that hilarious saying go?

And why can't the dear mothers just keep quiet? "Per favore, Signore." They know perfectly well:

- They could get back into decent physical shape if they want. We've checked you out at the local schools. Just because you're married and have kids doesn't mean you have to look like you're in your eighth month of pregnancy.
- The other teachers are socializing instead of working. They walk arm to arm through the hallways and in front of the elephants in a circus that walk tied from trunk to tail.
- That their husbands are hungry and their clothes dirty.

So, here's to you, Michela! "Forza, bella! Vi amo!" Click here to view Michela's delightful credentials..

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