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 06/17/08 Chocolate, Hazelnut and Ginger Biscotti from CookiesFromItaly.com

"Chi fa da sè, fa per tre." (He who works by himself does the work of three people. If you want something done, do it yourself.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Fusilli con Crema di Funghi Selvatici
  -Linguine con Pollo e Pomodori Essiccati
  -Biscotti di Cioccolato, Nocciola e Zenzero

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.

Click here to order!


 Recipe: Fusilli con Crema di Funghi Selvatici

Fusilli con Crema di Funghi Selvatici
Fusilli with Wild Mushroom Cream Sauce

Ingredients:

1 ounce dried porcini mushrooms
2 cups hot water
3 tablespoons extra virgin olive oil
1 lb fresh crimini mushrooms, chopped
1/2 lb fresh Portobello mushrooms, stemmed, dark gills scraped off, chopped
2 garlic cloves, minced
1 bay leaf
1/3 cup dry Marsala wine

1 lb Fusilli pasta

1 cup beef stock or beef broth
1/4 cup whipping cream
1 cup freshly grated Parmigiano cheese (about 3 ounces)
2 tablespoons (1/4 stick) butter
Additional grated Parmigiano cheese

Directions:

Place porcini mushrooms in small bowl. Pour 2 cups hot water over.

Let stand until mushrooms soften, about 25 minutes.

Using slotted spoon, transfer mushrooms to work surface and coarsely chop. Discard soaking liquid.

Heat olive oil in heavy large pot over medium-high heat.

Add porcini, crimini and portobello mushrooms, minced garlic and bay leaf.

Saute until mushrooms are brown and tender, stirring often, about 10 minutes.

Add Marsala wine and simmer until almost all liquid evaporates, scraping up browned bits, about 1 minute.

Season mushroom mixture to taste with salt and pepper. Remove from heat. (Mushroom mixture can be prepared 1 day ahead. Cover and refrigerate.)

Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally. Drain well.

Mix beef stock and whipping cream into mushroom mixture and simmer 3 minutes.

Add 1 cup Parmigiano cheese, butter and drained pasta; toss to coat.

Cook until sauce coats pasta, stirring frequently, about 2 minutes.

Season to taste with salt and pepper. Serve, passing additional grated Parmigiano cheese separately.

That's it!


 Recipe: Linguine con Pollo e Pomodori Essiccati

Linguine con Pollo e Pomodori Essiccati
Linguine with Chicken and Sun-Dried Tomatoes

Ingredients:

1/2 cup plus 1 tablespoon extra virgin olive oil
3 tablespoons balsamic vinegar
1 large garlic clove, minced
1/2 teaspoon sugar
1 cup chopped red onion
1/2 cup chopped drained oil-packed sun-dried tomatoes
3/4 cup sliced fresh basil
4 skinless boneless chicken breast halves
1/2 cup canned low-salt chicken broth
1 9-ounce package fresh linguine, freshly cooked

Directions:

Whisk 1/2 cup olive oil, vinegar, garlic and sugar in medium bowl to blend.

Whisk in onion, tomatoes and 1/4 cup basil.

Season dressing with salt and pepper.

Heat remaining 1 tablespoon olive oil in heavy large skillet over medium-high heat.

Sprinkle chicken on all sides with salt and pepper.

Add chicken to skillet. Saute until brown, about 3 minutes per side.

Add broth, 1/2 cup dressing and 1/4 cup basil and bring to boil.

Reduce heat to medium-low; simmer uncovered until chicken is cooked through, about 3 minutes.

Remove skillet from heat. Transfer chicken to work surface and slice thinly.

Divide pasta among 4 plates.

Top each with 1 sliced chicken breast half.

Spoon pan juices over. Garnish with remaining 1/4 cup basil.

Serve, passing remaining dressing separately. Makes 4 servings.

That's it!


 Recipe: Biscotti di Cioccolato, Nocciola e Zenzero

Biscotti di Cioccolato, Nocciola e Zenzero
Chocolate, Hazelnut and Ginger Biscotti

Ingredients:

1 and 2/3 cups all purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
2 teaspoons vanilla extract
1 and 1/4 cups semisweet chocolate chips (about 8 ounces)
2/3 cup hazelnuts, toasted, husked, coarsely chopped
1/3 cup finely chopped crystallized ginger
6 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped

Directions:

Preheat oven to 350° F.

Line large baking sheet with parchment paper.

Sift first 5 ingredients into medium bowl.

Add 3 eggs and vanilla; beat until blended.

Stir in chocolate chips, nuts and crystallized ginger (dough will be firm).

Turn dough out onto floured surface. Gather into ball.

Divide dough in half. Roll each half into 12-inch-long log.

Transfer logs to prepared baking sheet, spacing 3 inches apart.

Flatten each to 2 and 1/2-inch-wide log.

Whisk remaining egg in small bowl to blend. Brush logs with some of beaten egg.

Bake logs until golden and firm to touch, about 35 minutes.

Cool logs on baking sheet 15 minutes.

Reduce oven temperature to 325° F.

Transfer logs to cutting board. Using serrated knife, cut logs crosswise into scant 1/2-inch-wide slices.

Place slices, cut side down, on large baking sheets.

Bake until firm, about 15 minutes.

Transfer biscotti to racks and cool completely.

Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth.

Remove from over water.

Place biscotti on rack set over baking sheet.

Using spoon, drizzle melted white chocolate decoratively in zigzag pattern over biscotti.

Let stand until chocolate is firm. (Can be prepared ahead. Store biscotti in airtight container at room temperature up to 2 weeks or freeze up to 1 month.) Makes about 48.

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:

Italian 'Army Police' Plan To Go Ahead

Rome - June 16 2008 - A plan to put 2,500 soldiers on the streets of Italy to fight crime has come under fire from opposition politicians, police unions and a former top military commander.

"It does not give a good impression to see soldiers doing in our cities what they've done in Kosovo and Albania," said former military chief of staff General Mario Arpino. Opposition MP, Antonio di Pietro, said "only Colombia" used troops to patrol its streets, while a police union spokesman called it "a publicity stunt".

Announcing the plan on Friday, the defense minister, Ignazio La Russa said that veterans of foreign peacekeeping operations could be sent out at night in major cities alongside regular police patrols, with powers to stop and search suspects but not to make arrests.

The idea is a response to growing public alarm over security and claims that a disproportionate number of crimes are committed by immigrants.

La Russa said the patrols would be used for no more than one year adding that 2,500 troops represented a limited deployment compared to the 20,000 sent to Sicily to tackle the mafia in the 1990s.

The opposition leader, Walter Veltroni, said the plan "presents a catastrophic image of the country".

Let's lay it on the line. The defense minister is right. We're not safe anywhere!

We need a surveillance camera strapped on the statue of David and metal detectors at the entrance of the Sistine Chapel. We need navy soldiers waiting in the monumental fountains with skin diving outfits and homing pigeons armed with explosives in Venice.

Porca miseria, if the Italy crime situation is not handled criminals are going to turn the leaning Tower of Pisa upside down stick it into the ground. Rome is going to look like Kenya after a stampede of elephants and rhinos.

"...2,500 troops represented a limited deployment compared to the 20,000 sent to Sicily to tackle the mafia in the 1990s." Cazzo, we hope they do a better job than the 20,000 sent to Sicily. Some of them tackled the beaches instead trying to get a decent tan while others went AWOL and actually joined the Mafia.

Our advice to tourists who intend to visit this summer is to stay poolside at the hotel and no one will get irritated.

"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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