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 07/26/11 Grilled Veal Chops and Radicchio with Lemon Sauce

"I figli nati da appena tre dii - gli si deve dare i vizzi: non piu di li." (Children of three days - one has to spoil them: not more than that.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Arugula Salad with Pancetta, Olives, and Parmigiano
  -Grilled Veal Chops and Radicchio with Lemon Sauce
  -Red Wine Beef Brasato with Glazed Vegetables

"Salve!" How is the summer coming along? Here at the bakery we're in full swing with the wedding season. Hey, thanks again for finding the time to read your Italian recipe newsletter! I look forward to connecting further in the coming days. Enjoy this week's recipes!

Arrivederci and grazie again!

Yours Truly,              
Adriana Ciccarello       


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 Recipe: Arugula Salad with Pancetta, Olives, and Parmigiano

Arugula Salad with Pancetta, Olives, and Parmigiano
Insalata di Rucola con Pancetta, Olive e Parmigiano

Ingredients:

6 thin slices pancetta (about 1/3 of 3-ounce package)
1 and 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
4 cups (loosely packed) arugula
1/3 cup Kalamata olives, pitted, halved
Parmigiano cheese shavings

Directions:

Arrange pancetta in single layer in medium nonstick skillet.

Cook over medium heat until browned and crisp (do not turn), about 7-8 minutes.

Transfer to paper towels to drain.

Whisk olive oil and lemon juice in small bowl.

Season dressing with salt and pepper.

Place arugula and olives in medium bowl; toss with dressing.

Divide salad between plates.

Top with pancetta and Parmigiano shavings. Makes 2 servings.

That's it!

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 Recipe: Grilled Veal Chops and Radicchio with Lemon Sauce

Grilled Veal Chops and Radicchio with Lemon Sauce
Costolette di Vitello alla Griglia e Radicchio con Salsa al Limone

Ingredients:

4 tablespoons extra-virgin olive oil, divided
1 and 1/2 tablespoons white balsamic vinegar
1 and 1/2 tablespoons drained capers
1 and 1/2 tablespoons chopped fresh Italian parsley
1 and 1/4 teaspoons finely grated lemon peel
1 small garlic clove, minced

Two 8 to 9-ounce veal rib chops (each about 3/4 inch thick)
6 radicchio leaves

Directions:

Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl to blend.

Season sauce to taste with salt and pepper.

Prepare barbecue (medium-high heat) or heat heavy large skillet over medium-high heat.

Brush veal chops with remaining 1 tablespoon olive oil; sprinkle with salt and pepper.

Place veal chops on grill or in skillet and cook to desired doneness, about 6 minutes per side for medium.

Transfer to platter.

Brush radicchio lightly with some of sauce.

Place leaves on grill or in batches in skillet and cook just until slightly wilted but not brown, pressing lightly to flatten, about 45 seconds to 1 minute per side.

Divide radicchio and veal chops between plates.

Spoon sauce over and serve.

That's it!

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 Recipe: Red Wine Beef Brasato with Glazed Vegetables

Red Wine Beef Brasato with Glazed Vegetables
Manzo Brasato con Vino Rosso e Verdure Glassate

Ingredients:

For the Brasato:
One 750-ml bottle hearty red wine (such as Cabernet Sauvignon)
3 tablespoons extra virgin olive oil
Two 3-pound beef chuck pot roasts
1 large onion, chopped
1 large carrot, peeled, coarsely chopped
1 large celery stalk, chopped
3 garlic cloves, peeled, smashed
1 heaping tablespoon tomato paste
14 ounces beef broth
2 large sprigs fresh sage
2 large sprigs fresh parsley
1 bay leaf
1/2 teaspoon whole black peppercorns

For the Vegetables:
2 tablespoons butter
1 tablespoon extra virgin olive oil
One 1-pound celery root (celeriac), peeled, cut into 1-inch cubes
1 pound turnips, peeled, cut into 1-inch cubes
1 pound carrots, peeled, cut into 1-inch cubes
2 teaspoons sugar
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley

Directions:

Prepare the Brasato:
Adjust rack to lower third of oven.

Preheat to 300F.

Simmer wine in large saucepan over medium heat until reduced to 1 cup, about 30 minutes.

Meanwhile, heat olive oil in heavy large wide pot over medium heat.

Sprinkle roasts with salt and pepper.

Add 1 roast to pot and cook until brown on all sides, about 13 minutes.

Transfer to large plate; repeat with remaining roast.

Spoon fat from pot.

Add onion, carrot, celery, and garlic to pot.

Sprinkle with salt and pepper. saute over medium-high heat until vegetables begin to brown, about 5-6 minutes.

Add tomato paste; stir 1 minute.

Add broth; bring to a boil.

Add sage, parsley, bay leaf, and peppercorns.

Return roasts and any accumulated juices to pot, tucking roasts to fit in single layer.

Pour reduced red wine over; cover.

Transfer roasts to oven and braise 1 hour and 15 minutes.

Turn roasts over.

Cover and braise until roasts are tender, about 1 hour 15 minutes longer.

Transfer roasts to cutting board; tent with foil.

Strain braising liquid into medium saucepan, pressing on solids in strainer.

Spoon fat from surface of braising liquid; keep liquid warm.

Prepare the Vegetables:
Melt butter with olive oil in heavy large skillet over high heat.

Add celery root, turnips, and carrots.

Sprinkle with salt and pepper. saute until browned in spots, about 8-10 minutes.

Add 1 cup braising liquid from pot roast.

Cover, reduce heat to medium, and simmer until vegetables are tender, stirring occasionally, about 10 minutes.

Uncover, increase heat to high, and bring to a boil.

Stir in sugar.

Add sage and parsley and cook until sauce is reduced to glaze, stirring often, about 1 minute.

Season with salt and pepper.

Cut roasts into 1/2-inch thick slices.

Arrange slices on platter.

Spoon vegetables around roast.

Drizzle some of braising liquid over meat and serve. Makes 6 servings.

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:

What's Your Best Da Vinci Conspiracy Theory?

Florence - July 2, 2011 - As well as the enduring mystery of the identity of the Mona Lisa, art historians have long theorized about the painting, as well as his other works.

Italian art historian Carla Glori, claimed that the painting identifies the exact location of the landscape which provides the background of the painting.

She believes that a three-arched bridge which appears over the left shoulder of the woman is a reference to the village Bobbio, which is south of Piacenza, in northern Italy.

In October last year Giuseppe Pallanti, an expert on da Vinci, who has spent three decades studying the archives trying to establish Lisa Gherardini's final resting place, claimed that her remains were interred in a dump.

Lisa Gherardini was widely believed to be the inspiration for the painting, was buried in the grounds of Sant-Orsola convent in 1542. But the ground were renovated in the 1980s and during work to build an underground car park, the convent's foundations were excavated and sent to a municipal landfill site on the outskirts of Florence.

In December, members of Italy's National Committee for Cultural Heritage claimed the tiny numbers and letters were painted into the eyes of the Mona Lisa.

In the right eye appeared to be the letters LV which could stand for Leonardo Da Vinci while in the left eye there were symbols.

Silvano Vinceti, president of the committee, said: "It is very difficult to make them out clearly but they appear to be the letters CE or it could be the letter B. You have to remember the picture is almost 500 years old so it is not as sharp and clear as when first painted.

"While in the arch of the bridge in the background the number 72 can be seen, or it could be an L and the number 2."

And in 2007, there were claims that da Vinci's The Last Supper contains a hidden image of a woman holding a child.

The figure allegedly appears when the 15th Century mural painting is superimposed with its mirror image, and both are made partially transparent.

"Ma porca vacca", it's amazing the wonders people come up with when there is so much free time on their hands.

We might not know a lot in this Italian world. If you ask any of the staff writers here to add two numbers together, we would have stop and use our toes and fingers. But at least we are aware that Leonardo da Vinci was a genius...and prankster.

"Oh, si", he is widely believed to have hidden secret messages within much of his artwork but it's not as if one of those messages will reveal how to make the perfect "melanzane alla parmigiana". You don't need Da Vinci to know you're supposed to gently fry the eggplant slices first.

Theories and more theories, "eh cavolo!"

Mona Lisa's smile: If we had a Euro for every theory that has come out, we could eliminate a good number of our useless neighbors. Why the smile? Was she happy? Pregnant? We also have a theory: She was on a gynecologist’s table being examined and a mouse ran out. He lured it out with a piece of Pecorino cheese.

Mona Lisa's missing eyebrows: Where are they? What happened? Maybe, it was this: For centuries some Italian women did not believe in tweezing their eyebrows. Some of them had what we used to call 'uni-brows'. It was fun to watch those uni-brows grow just to see what they progressed into. Mona Lisa lived during the great anti uni-brow revolution of Florence.

"In the right eye appeared to be the letters LV which could stand for Leonardo Da Vinci while in the left eye there were symbols." Hmmm...there is a hidden message there. Could be this:

Dante dunce. LV #1.

"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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