06/23/09 Spinach and Ricotta Crepes

"La lettera C la piu soggetta al tradimento - cugino, cognato, e compare." (The letter C is most likely to betray - cousin, brother-in-law, god-father.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Tuna with Celery
  -Spinach and Ricotta Crepes
  -Sausages in Tomato

Hope your summer plans are coming along fine. Enjoy this week's recipes!

Arrivederci e a presto!

Yours Truly,              
Adriana Ciccarello       

 Cookie of the Week: Traditional Almond Cookies

"Traditional" 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, the freshest farm eggs, flour, and sugar. No preservatives, additives, artificial colors, nor flavors. Serves 5-7.

900 grams (2 lbs.) is only 13.99 Euro ($19.50-$20.00) + Shipping.

Example Order: One order to anywhere in the USA costs 13.99 Euro plus 8.70 Euro for Global Priority Mail shipping (7-8 days) for a total of 22.69 Euro ($31.50-$32.00 U.S. Dollars).

 Recipe: Tuna with Celery

Tuna with Celery
Tonno al Sedano


2 tablespoons extra virgin olive oil
1 oz (25 grams) butter
2 lb (900 grams) tuna steaks, cut into cubes
4 tomatoes, peeled, seeded and diced
4 fresh basil leaves, chopped
1 head of celery, chopped pinch of chilli powder
2 oz (50 grams) black olives, stoned salt and pepper


Heat the olive oil and butter in a pan, add the tuna and cook, stirring frequently, until lightly browned all over.

Add the tomatoes, basil, celery and chilli powder and season with salt and pepper.

Cover and cook over a medium heat for 30 minutes.

Stir in the olives, heat through briefly and serve.Serves 4.

That's it!

Printer Friendly Version

 Recipe: Spinach and Ricotta Crepes

Spinach and Ricotta Crepes
Crepes con Ricotta e Spinaci


For the Crepe Batter:
2 eggs
8 fl oz (250 ml) milk
3 and 1/2 oz (100 grams) plain flour
1 oz (25 grams) butter
Extra virgin oil, for brushing

For the Filling:
1 lb and 2 oz (500 grams) spinach
7 oz (200 grams) ricotta cheese
1 egg yolk
1 and 1/2 oz (40 grams) butter, plus extra for greasing
1 tablespoon extra virgin olive oil
2 tablespoons Parmigiano cheese, freshly grated


Prepare the Crepe Batter:
Sift the flour into a bowl.

Add the eggs and 3-4 tablespoons of the milk and mix well.

Gradually stir in the remaining milk to make a runny batter.

Melt the butter in a double boiler in a heat proof bowl over a pan of simmering water, leave to cool completely, then add to the batter.

Season with salt, beat again for another few minutes with a small whisk, then leave to stand for about an hour.

Brush the base of a crepe pan with olive oil and heat.

Pour in 2 tablespoons of the batter.

Turn and tilt the pan so that the batter covers the base evenly.

Cook for 3-4 minutes until the underside is set and golden brown.

Flip over with a spatula and cook the other side for about 2 minutes until golden.

Slide the crepe out of the pan on to a plate.

Make more crepes in the same way until all the batter is used. Makes 12.

Prepare the Filling:
Preheat the oven to 180C (350F) Gas Mark 4.

Grease an ovenproof dish with butter.

Cook the spinach, in just the water clinging to the leaves after washing, for about 5 minutes.

Drain, squeeze out as much liquid as possible and chop.

Melt 1 oz (25 grams) of the butter with the olive oil in a frying pan.

Add the spinach and cook over a low heat, stirring frequently, for about 5-7 minutes.

Transfer to a bowl and mix with the ricotta and egg yolk.

Spread the mixture on the crepes, fold in half and arrange in the prepared dish.

Sprinkle with the Parmigiano cheese and dot with the remaining butter.

Bake for 15 minutes.

Remove from the oven and leave to stand for a few minutes before serving. Serves 4.

That's it!

Printer Friendly Version

 Recipe: Sausages in Tomato

Sausages in Tomato
Salsicce al Pomodoro


8 Italian sausages
3 and 1/2 fl oz (100 ml) dry white wine
8 fl oz (250 ml) tomato passata
Salt and pepper


Prick the sausages with a fork, put them in a pan, add 2 tablespoons water and cook over a low heat, turning occasionally, for 10 minutes until golden brown.

Pour in the wine and cook until it has evaporated.

Add the passata and season with salt and pepper to taste.

Cover and simmer for a further 15 minutes, then serve the sausages in the sauce. Serves 4.

That's it!

Printer Friendly Version :: Submit Your Thoughts


 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:

Religious Studies Teacher Mows Down Students

Turin - February 20, 2009 - A religious studies teacher drove into two pupils who had behaved badly in his classes at a school in northern Italy, causing the teenage schoolboys minor injuries.

The teacher had just arrived at the school car park when he allegedly spotted the two trouble-makers and mowed them down with his car.

Colleagues were unable to explain the actions of the teacher, who they described as "mild-mannered". The boys, who doctors said would make a full recovery in five days, admitted they had played up in class when the teacher had taken them for religious studies the previous year.

"Nothing offensive or serious; just making a bit of a racket and not paying attention," they told daily the local newspapers.

The teacher has been reported for grievous bodily harm and failing to provide assistance.

Professore: "Hey cornuti! 2 Timothy 4:7"
"I have fought a good fight, I have finished my course, I have kept the faith."

If only those students had paid a bit more attention to Proverbs 11:14:
"Where no counsel is, the people fall: but in the multitude of counselors there is safety."

What's the general dynamic of an Italian teacher and student? The sharing and lack of space defines the relationships between everyone. Italian teachers have no personal space. In fact, they actually have no space at all.

It's no wonder that teachers in Italy feel absolutely no attachment to their students and never succeed in knowing any of their students' names. Class management doesn't exist; because the students are confined to one square space for the entire day, they become the ruthless rulers of their space.

How can a teacher set a tone when he/she is the one entering the students' space each day? (Start the car engine...)

Do you really think that the students will listen to and abide by each rotating teachers' rules and guidelines which change every 50 minutes? (Approach the troublemakers with increasing speed...)

Do you think that teachers can or are willing to develop relationships with their students, get to know them personally, understand their hardships, their learning intelligence, their home life situations? ("Boys, time to develop a relationship with my Fiat!")

In the famous biblical words of the late Pope John Paul II: "Stupidity is also a gift of God, but one must not misuse it."

"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!

 Caterina Collezione, shop for Italian sterling silver directly from the factory in Italy; wedding gifts, anniversary gifts, flatware, plates, centerpieces, silverware, tea sets, dinnerware and more. All limited editions and made to order.

 Angela's Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.

 Adriana's Homemade Italian Gourmet Cookies; Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!

 Italian humor and news; visit and subscribe today and feed your sense of intellectual superiority by reading and wondering how Italy still survives after 56 governments in 50 years!
 Only In

 Read Past Issues
 What's New?
 Our Cookies
 Order Our Cookies!
 People are Talking!
 Try Our Almonds!
 Tour Our Bakery
 About Adriana
 Customer Service
 Italian Sources
 Our Privacy Policy

 Submit Your Thoughts
 Email Adriana

 Subscribe to the feed! Subscribe!
 Add to My Yahoo!
 Add to My Google
 Add to My Netvibes

 Follow Adriana on FB:

 Artichoke Caponata
 Coffee Kisses
 Fusilli with Tuna Sauce
 Honey, Anise and Almond Biscotti
 Marsala and Fig Tart
 Panforte al Cioccolato e Nocciola
 Spinach, Prosciutto and Red Bell Pepper Crostini
 Penne with Asparagus Pesto
 Pork Loin with Cannellini Beans
 Risotto alle Erbe
 Shrimp Stuffed Portobello Mushrooms
 Tiramisu Ice Cream

 More Recipes!

Questions: Need more Italian recipes? How about Italian gift ideas? Or just plain Italian fun?

Subscribe to these interesting newsletters from our closest and trustworthy Italian affiliates located here in Italy? Just click the sites that may interest you and sign up:

 Silver From
 Oregano From
 Only In


Copyright 2000-2009 FromItaly di Ciccarello. ISSN: 1724-7985. All Rights Reserved. Please read our Privacy Policy

This newsletter is powered by Libero. It no longer uses NOR does it recommend the services of Tiscali S.p.a.