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 07/21/09 Grilled Stuffed Squid

"Fatti i cazzi tuoi, ca campi cent'anni." (Translation from Calabrian: Mind your own business, and you'll live 100 years.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Chicken Liver and Prosciutto Crostini
  -Poached Eggs with Mixed Vegetables
  -Grilled Stuffed Squid

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: Almonds and Amarena Cookies

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 Recipe: Chicken Liver and Prosciutto Crostini

Chicken Liver and Prosciutto Crostini
Crostini con Fegatini e Prosciutto

Ingredients:

For the Meat Stock:
1 and 3/4 lb (800 grams) beef (no fat), cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) coarsely chopped carrots
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
Salt

For the Crostini:
3 tablespoons extra virgin olive oil
1 and 1/2 oz (40 grams) butter
4 and 1/2 oz (130 grams) prosciutto
1 onion, chopped
5 oz (150 grams) chicken livers, trimmed and chopped
2 fresh sage leaves
4-6 lightly toasted country bread slices
8 rosemary sprigs

Directions:

Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to a boil. Cooking and gentle simmering are essential for a great meat stock.

Skim off any residue that rises to the surface and add the carrots, leeks, onion, and celery and season with salt.

Lower the heat and simmer for about 3 and 1/2 hours to 4 hours.

Remove from the heat, strain into a bowl and leave to cool.

Then chill in the refrigerator.

When the fat has solidified on the surface carefully remove and throw away.

Prepare the Crostini:
Heat the olive oil and half the butter in a saucepan.

Add the prosciutto and onion and cook over a very low heat, stirring occasionally, for about 30 minutes, gradually adding the meat stock to keep the mixture moist.

Add the chicken livers and sage leaves and bring to a boil.

Boil for about 3 minutes, stirring constantly.

Remove the pan from the heat, mince the mixture in a food processor and return to the pan.

Bring to a boil, adding a little more meat stock if necessary.

Stir in the remaining butter and cook for another 3 minutes.

Cut the toasted bread in half and spread with the liver mixture.

Add sprigs of rosemary on the base of a serving dish and lay the crostini on top. Serves 4-6.

That's it!

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 Recipe: Poached Eggs with Mixed Vegetables

Poached Eggs with Mixed Vegetables
Uova Affogate con Verdure Miste

Ingredients:

4 eggs
3 eggplants, diced
1 onion, chopped
3 tomatoes, peeled, seeded and diced
3 zucchini, sliced
3 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
Salt 

Directions:

Heat the olive oil in a frying pan.

Add the onion and eggplants and cook over a low heat, stirring occasionally, for about 5 minutes.

Add the zucchini and tomatoes and cook over a low heat for about 30 minutes.

Meanwhile, bring a pan of salted water to a boil.

Add the vinegar and poach the eggs for about 3-5 minutes.

Remove with a slotted spoon, pat dry with a tea towel and arrange on a warm serving dish.

Surround with the hot vegetables and serve. Serves 4.

That's it!

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 Recipe: Grilled Stuffed Squid

Grilled Stuffed Squid
Calamari Ripieni alla Griglia

Ingredients:

4 squid, cleaned
1 fresh flat-leaf parsley sprig, plus extra to garnish
1/2 garlic clove
2 oz (50 grams) breadcrumbs
Extra virgin olive oil, for drizzling and brushing
Salt and pepper
Lemon wedges, to garnish

Directions:

Preheat the grill to hot.

Chop the squid tentacles with the parsley and garlic.

Put the mixture in a bowl, add the breadcrumbs, drizzle with olive oil and season with salt and pepper.

Spoon the mixture into the body sacs of the squid and secure with cocktail sticks.

Brush the outside of the squid with olive oil seasoned with salt and pepper, place on the grill rack and grill, turning frequently, until golden brown and tender.

Serve hot with lemon wedges and sprigs of parsley. Serves 4.

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:

40 Dead In Italy Hunting Accidents

Rome - February 9, 2009 - Some 41 people died and 85 were wounded in hunting accidents during the five-month season that just ended, the Italian Association for Hunting Victims (AVC) said Monday. There were 86 casualties among hunters, AVC said: 24 dead and 62 wounded between the start of September and the end of January. Civilian casualties were 40: 17 dead and 23 wounded. Tuscany had the highest number of deaths, 17, followed by Sardinia with 12 and Veneto with ten, AVC said.

"Ciao Giuseppe! What did you shoot today?"
"Ah, Vincenzo! It took a while but I finally caught that swine that gives all those free eggplants and escarole to my wife."

Unfortunately, hunting is legal in Italy and the arrogant mules that make up the pro-hunting lobby have managed to overcome all efforts to have it banned.

About 70% of Italian hunters are concentrated in the central and northern areas of the country with Tuscany, Umbria and Sardinia being the most popular regions. "What minchioni!" Is anyone reading this stupid newsletter? Will someone explain to these people about the wonderful world of pottery class and scrapbooking?

But here is the kick in the "coglioni"... Game is public property and you can hunt in most places provided you're at least 100 meters (328 ft) from a house and don't damage crops.

"Civilian casualties were 40: 17 dead and 23 wounded." When you read a statistic like this you begin to realize, if you're a short little fatso who puts on a brown jacket and wanders off to pick daisies, you could be mistaken for a wild boar.

"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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