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 06/22/10 Apple and Pear Tart

"Chi trova un amico trova un tesoro." (He who finds a friend, finds a treasure.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Fontina and Prosciutto Roll
  -Lamb and Carrots
  -Apple and Pear Tart

"L'appetito vien mangiando!" (Appetite comes while you're eating!) Enjoy this week's recipes!

Arrivederci e a presto!

Yours Truly,              
Adriana Ciccarello       


 Cookie of the Week: Santo Trio

"Santo Trio" Almond Cookies: A soft and chewy Italian almond cookie with a crisp outside and tender inside. Made exclusively from our own home grown natural almonds, coconut, amaretto, lemon, the freshest farm eggs, flour, and sugar. No preservatives, additives, artificial colors, nor flavors. Serves 5-7.

900 grams (2 lbs.) is only 14.49 Euro ($17.50-$18.00) + Shipping.

Example Order: One order to anywhere in the USA costs 14.49 Euro plus 8.70 Euro for Global Priority Mail shipping (7-8 days) for a total of 23.19 Euro ($28.25-$28.75 U.S. Dollars).


 Recipe: Fontina and Prosciutto Roll

Fontina and Prosciutto Roll
Rotolo Di Fontina e Prosciutto

Ingredients:

11 oz (300 grams) plain flour, plus extra for dusting
3 eggs
3 and 1/2 oz (100 grams) cooked prosciutto or ham, sliced
7 oz (200 grams) Fontina cheese, sliced
1 and 1/2 oz (40 grams) butter
6 fresh sage leaves
Salt and pepper

Directions:

Sift the flour into a mound on the work surface and make a well in the center.

Break the eggs into the well and add a pinch each of salt and pepper.

Knead the mixture for 10 minutes, then gather into a ball, wrap in cling film and leave to rest for 15 minutes.

Roll out the dough on a lightly floured surface to a thin sheet.

Place the dough on a linen cloth and sprinkle with the ham and Fontina.

Using the cloth to help you, roll up into a sausage shape and tie the ends with kitchen string.

Bring a large pan of salted water to the boil, add the wrapped roll and simmer for 20 minutes.

Meanwhile, melt the butter with the sage leaves.

Drain the roll and unwrap.

Slice, place on a serving dish and spoon the sage butter over the slices. Serves 4.

That's it!

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 Recipe: Lamb and Carrots

Lamb and Carrots
Spezzatino Alla Carote

Ingredients:

4 tablespoons extra virgin olive oil
2 oz (50 grams) butter
1 lb and 2 oz (500 grams) carrots, cut into thin batons
1 shallot, finely chopped
2 and 1/4 lbs (1 kg) boneless shoulder of lamb, cut into cubes
1 onion, chopped
1 garlic clove, chopped
Pinch of dried oregano
10 celery leaves, chopped
Salt and pepper

Directions:

Heat half the olive oil and half the butter in a pan, add the carrots and shallot and cook over a low heat, stirring occasionally, for 20 minutes.

Meanwhile, heat the remaining olive oil and butter in another pan, add the lamb and cook over a high heat, stirring frequently, until browned all over.

Season with salt and pepper to taste and continue cooking, stirring constantly, for a few minutes more.

Add the onion, garlic, oregano and celery leaves, lower the heat to medium and cook for 10 minutes.

When the carrots are almost tender, transfer them to the pan with the lamb and cook for a further 5 minutes. Serves 6.

That's it!

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 Recipe: Apple and Pear Tart

Apple and Pear Tart
Torta di Mele e Pere

Ingredients:

3 oz (80 grams) unsalted butter, softened, plus extra for greasing
Plain flour, for dusting
4 oz (120 grams) caster or superfine sugar
3 and 1/2 oz (100 grams) blanched almonds, finely chopped
3 apples
3 pears
11 oz (300 grams) Pate Brisee
1 egg yolk, lightly beaten

Directions:

Preheat the oven to 200°C (400°F) Gas Mark 6.

Grease a tart tin with butter and dust lightly with flour.

Cream the butter and sugar in a bowl until smooth, then stir in the almonds.

Peel, core and dice the apples and pears and stir into the mixture.

Roll out two-thirds of the pastry into a round on a lightly floured surface and line in the prepared tin.

Spread the fruit mixture over the base of the tart case.

Roll out the remaining pastry to a round and place it on top of the tart.

Crimp the edges to seal, make a hole in the center and brush with the egg yolk.

Bake for about 45 minutes and serve warm. Serves 6.

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:

Italians Who Don't Pay Prostitutes Risk a Conviction and A Pummeling

Rome - March 3, 2010 - Clients who don't pay prostitutes are guilty of rape, Italy's highest court ruled Wednesday.

The Cassation Court, Italy's highest appeals court whose sentences set legal precedents, upheld a four-year rape conviction against a Ligurian man who skipped out of a hotel without paying for his sex bout.

"There is no doubt," the supreme court justices said, "that the man abused the women and was aware of it".

It was not consensual sex, the judges said, because the sex act was "only committed in light of the fee due". Diego S., 50, compounded his crime by getting the hotel to say he hadn't been there, the court said.

He was ordered to pay Laura S. 2,000 euros as provisional compensation with further damages to be established by a civil court. Diego S. was banned for life from any watchdog agencies and for five years from any other public position. The court did not say what his occupation was.

Prostitution is not illegal in Italy but exploiting it is.

"Prostitution is not illegal in Italy but exploiting it is." Someone please explain to me...air.

Italy is home to 70,000 prostitutes from about 60 different countries who charge an average of 30 euros and generate a turnover of about 90 million Euros a month, thanks to doing business with around nine million clients.

Here are your typical client profiles:

"Il Cornuto" (the most frequent profile):
- He simply wakes up one morning and decides it's time to cheat on his wife. He does so with a woman who is married, as this lowers the possibility of blackmail of one towards the other.
- He's a father as well as a husband.
- His wife may learn of the rat bastard's affair (in fact, she may even look for one of her own). So many husbands and wives in Italy maintain extramarital affairs for it is considered almost "normal".

"Signore Doppia Vita" (Mr. double life):
- He's not extremely young, mid 30's, possibly older, and either married or seriously involved.
- He meets a young single woman (25 - 30) who he begins to date. The son of a bitch doesn't bother mentioning to her that he's married or involved, and he may even maintain a second apartment where he takes the young woman, who sincerely believes that the he is single, and dedicated exclusively to her.

"Il Minchione Annoiato" (the annoyed peckerhead):
- He's likely over 40.
- He goes on one or two vacations every year, perhaps with the "ragazzi" (other losers), to places like Thailand where sexual tourism is inexpensive.
- The "minchione" risks bringing home a STD to his wife.

"Il Porco" (the pig):
- Typically younger (30 - 45)
- The pig attempts to conquer any pretty woman who happens to cross his path (work, restaurant, bar, funeral).
- He's the owner of a small business, a practice or professional studio, and broads who are anything less than beautiful need not apply for jobs in his office.
- He becomes delusional when he thinks that his unwelcome advances make him worthy of conquests, and he occasionally lures a woman into his trap. (Believe it or not, in Italy, sexual harassment of this kind is considered normal and rarely becomes a legal issue.

"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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