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 06/25/13 Meatloaf

"A tavola non si invecchia." (You won't grow old at a table with good friends and family.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Stuffed Cherry Peppers
  -Stuffed Mussels
  -Meatloaf

"Buon estate!" Everyone here at the little bakery is thankful for the experience you're giving us with helping out in the kitchen. We'll always be on that journey to find you more and more great traditional and modern Italian recipes. Please share this newsletter if you feel like it. Until the next time...

Arrivederci and grazie again!

Yours Truly,              
Adriana Ciccarello       


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 Recipe: Stuffed Cherry Peppers

Stuffed Cherry Peppers
Peperoncini Ripieni

Ingredients:

8 anchovies in oil, drained
5 oz canned tuna in olive oil, drained
1 and 1/2 cups extra-virgin olive oil
1/4 cup plain bread crumbs
2 tbsp capers, minced
2 tbsp finely chopped parsley
Kosher salt
Freshly ground black pepper, to taste
One 32-oz jar red, hot cherry peppers, drained, rinsed, and stemmed

Directions:

Finely chop tuna and anchovies.

Mix with 1/3 cup olive oil, bread crumbs, capers, parsley, and salt and pepper in a bowl.

Stuff each pepper with tuna mixture.

Transfer to reserved jar.

Pour remaining olive oil over peppers.

Chill for at least 8 hours to marinate. Serves 10-12.

That's it!

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 Recipe: Stuffed Mussels

Stuffed Mussels
Cozze Ripiene

Ingredients:

30 mussels, steamed open
3/4 cup white wine
1/4 cup extra virgin olive oil
1/3 cup freshly grated Parmigiano cheese
1 medium tomato, cored, seeded, and finely chopped
1/4 cup bread crumbs
6 tbsp unsalted butter, melted
3 tbsp thyme leaves
Kosher salt
Freshly ground black pepper, to taste

Directions:

Heat broiler to high.

Remove and discard top shells from mussels.

Transfer to a rimmed baking sheet.

Drizzle wine and olive oil over mussels.

Mix in Parmigiano cheese, bread crumbs, butter, thyme, and salt and pepper.

Divide among mussels.

Broil until stuffing is golden brown, about 2 minutes.

Serve warm, drizzled with pan juices and topped with tomatoes. Serves 4-6.

That's it!

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 Recipe: Meatloaf

Meatloaf
Polpettone

Ingredients:

2 pounds pork sausage (sweet or hot), casing removed
2 pounds lean ground beef
2 cups Pecorino Romana cheese, freshly grated
4 cups plus 1/4 cup fresh breadcrumbs
3 large eggs
1 cup whole milk
1 pound baby spinach
4 carrots
12 scallions
1/4 cup all-purpose flour, plus more for extra dusting
10 thin slices mortadella (about 5 ounces)
6 slices Cascio di Roma or other semi-soft sheep's milk cheese
2 springs fresh rosemary
1/2 cup and 1/4 cup extra virgin olive oil

Directions:

Peel and cut the carrots lengthwise into 3 by 1/4 by 1/4 batonettes

Trim the root ends of the scallions

Preheat the oven to 400?F.

In a large bowl, combine the sausage, beef, 4 cups of the breadcrumbs, Pecorino cheese, eggs, milk, and salt and pepper.

Mix gently but thoroughly with your hands.

Cover and refrigerate.

Bring 8 quarts of water to a boil in a large pasta pot.

Set up an ice bath nearby.

Add 2 tablespoons salt to the boiling water.

Dip the spinach leaves in the water just to wilt them, and then immediately transfer them to the ice bath.

Drain them in the colander.

Add the carrots to the boiling water and cook for 10 minutes.

Remove with a slotted spoon and set aside.

Drop the scallions into the boiling water and cook for about 1 minute.

Drain and set on a towel-lined plate.

Combine the flour with the remaining 1/4 cup breadcrumbs, and heavily dust a wooden board or work surface with the mixture.

Place the spinach leaves between two plates and press them together to remove remaining water.

Lay the spinach over the meat, leaving a 1-inch border on the short sides.

Lay the carrot pieces and then the scallions over the spinach, arranging them lengthwise down the rectangle.

Lay the mortadella and semi-soft milk cheese over the scallions.

Starting from a long side, roll the meat up like a jelly roll, making it as compact as possible. Patch any holes. The roll should be about 16 inches long.

Dust the outside with flour.

Place the loaf (on a diagonal if necessary) on a rimmed baking sheet.

Press a sprig of rosemary onto each side of the meatloaf.

Pour 1 cup of water into the pan.

Drizzle 1/2 cup of the olive oil down the length of the loaf.

Bake the meatloaf for about one hour, or until it reaches an internal temperature of 165? F.

Carefully transfer the loaf to a cutting board and allow it to rest for 15 minutes.

Strain pan juices into a saucepan and bring to a boil.

Season with salt and pepper to taste.

Add the remaining 1/4 cup olive oil and whisk to form a loose sauce.

Slice the meatloaf into 1 inch-thick slices.

Drizzle with sauce and serve. Serves 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:

Missing City Council Worker Found Fixing Car Engines

Frosinone - March 30, 2012 - A man who clocked in as a city council worker every day only to go to a secret job as a mechanic has been cited for aggravated fraud and may face up to five years in jail, police said Friday.

The man was caught by police who trailed him from his official job near the city south of Rome every day to the garage he ran under the cover of relatives.  

 

 

How to find a Italian city employee.

1) "Buon Giorno" and have a great day!

2) If you're looking to find a city employee, you should at least know what department the employee works in. If not, there might be phone numbers available for assistance and guidance.

Please have patience if you cannot comprehend the person you are speaking with. Chances are they are not enthusiastic, or fluent in your language...or they are marble-mouthed because they are munching on food. If you listen carefully, you can hear tiny chunks of food flying out of his/her mouth and into the little holes of the receiver.

3) Keep in mind that most Italian city officials keep their employee list confidential. They're not going to readily expose it due to the fact that some of these employees are relatives, friends, lovers or whores. However, with a few phone calls and networking with the sixth or seventh employee down on the food chain, you might have some luck in tracking down the office where the city employee could be located.

4) When you present yourself at the office, do not be disappointed if the city employee is not available. Previous engagements, people skills, or adaptability could be one of the many factors for his/her absence. What is important is you tried your best, you found the office and that you did not disturb the dust in there...that fine coating.

5) Try again next week. "Ciao!"

"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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